On Time Trucking Achieves ISO 9001:2015 Certification
Reinforces company's 40 years of excellence providing high-security, final mile, custom logistics and specialized, expedited delivery services.
FARMINGDALE, N.Y., July 11, 2025 /PRNewswire/ -- On Time Trucking, a leading provider of final mile trucking and logistics services based in Farmingdale, NY, has completed an independent audit and assessment of its quality management practices and procedures and has been confirmed as meeting the requirements for ISO 9001:2015 certification for warehousing and distribution operations.
On Time Trucking, a subsidiary of Fremont, CA-based RK Logistics Group Holdings, has more than four decades of experience serving the Tri-State area providing secure, time-definite, expedited trucking solutions for high-value goods. On Time Trucking is one of New York's most experienced interline freight and final-mile cartage companies with extensive expertise covering New York City's five boroughs, New Jersey and Long Island.
The certification was issued by Amtivo USA Inc., an independent agency accredited by the ANSI National Accreditation Board. Amtivo employs expert ISO auditors to conduct a comprehensive multi-stage audit and assessment of company quality management systems to determine if they meet global standards requirements.
"This multi-site certification is especially valuable for complex supply chains where precision, timeliness, reliability and security are essential," said Joe MacLean, Chairman and CEO of RK Logistics Group. "We are very proud of the On Time Trucking team for their diligence and consistent performance in achieving and maintaining the highest standards of quality management processes."
The ISO 9001 standards provide a framework for ensuring key performance factors -- such as first-time delivery rates and customer shipments arriving accurately on time – are achieved, noted James Bryant, RK's chief operating officer. He added that the certification reinforces the superior quality of On-Time Trucking's services, which include:
Final Mile & Specialized Deliveries - Nighttime & late-night delivery options; final mile cartage services; custom solutions for complex, high-priority, time-sensitive cargoes; white glove residential delivery including multi-person and stair-carry services; heavy haul capabilities.
High-Security & Specialized Access – TSA compliant, certified for hazmat transportation, expertise in protocols and processes for high-security locations such as the World Trade Center, Empire State Building and Rockefeller Center.
Custom Logistics & Expedited Shipping – Expedited service for time-sensitive goods, tailored solutions for efficient on-time deliveries; effective solutions for high value, high density shipments and oversized/heavy cargo; full-truckload, bulk and less-than-truckload services and purpose-designed logistics support for trade shows.
Technology-Driven Tracking & Flexibility -- Real-time shipment visibility, updates and proof of deliveries on demand; with ELD-equipped vehicles; adaptive logistics solutions for rapid response to unique customer needs, route and load optimization and performance analytics to ensure exacting standards are met.
Strategically located with headquarters in Central Long Island, On Time Trucking has long been a dependable provider of custom logistics and transportation services in the greater New York City region, serving a diverse clientele from Manhattan to Montauk. On Time Trucking became an operating subsidiary of RK Logistics Group Holdings in February 2024. For more information about On Time Trucking's services please visit www.ontimetrucking.com/about, email us at info@ontimetrucking.com, or call us at 631-694-1154.
About RK Logistics Group -- RK Logistics provides sustainable supply chain solutions for innovative industries. RK's expertise is in complex, high value density, zero fault tolerance, regulatorily intensive products that often require comprehensive services. We offer warehousing, specialty transportation, reverse logistics, manufacturing support, engineering support, hazardous materials storage, handling and transportation and order fulfillment. RK's manufacturing support, warehousing, eCommerce order fulfillment and transportation services feature enabling technologies, skilled, experienced teams, lean practices, ISO-9001 and CA Board of Pharmacy 3PL certifications, delivering flexible, sustainable, and efficient logistics solutions. For more information, go to www.rklogisticsgroup.com
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Chicago Tribune
21 minutes ago
- Chicago Tribune
From fast casual to fine dining: 50 years of the American gyro, and a look at the dish's Chicago history
It's the lunch rush on a busy Wednesday at Dengeos in suburban Skokie. The restaurant's menu reads like the guest list for a party dedicated to fans of Chicago greasy spoons — mustardy hot dogs, Italian beefs, Polish sausages and mostaccioli abound. And, of course, gyros. Dengeos is a Greek restaurant first and foremost, and it's been serving up the yogurty, salty pita pockets since 1972. Behind the counter, between the shuffle of cooks and kitchen staff, Dengeos owner Nick Theodosis shows off the key to the joint's long-running success: three large machines, each with its own cone of rotating, sizzling gyro meat. 'These are the autodoners,' said Theodosis. 'And this,' he picked up a device that looked like a handheld Dyson fan, 'is called the Wizard. It shaves the gyro paper thin.' In 1974 and 1975, only a few years after Dengeos first opened, two Chicago-based companies, Grecian Delights and Kronos Foods, began mass-producing the world's first hydraulically pressed gyro cones. This modern marvel of rotisserie meat allowed for a more consistent, and therefore easier-to-sell, product. Eventually, the two companies merged in 2020, but in the years prior, they helped turn an ancient dish (some estimate the cooking techniques behind the gyro could be at least 2,000 years old) into a fast-casual staple, one that launched as many Dengeos-style Greek eateries as Helen launched ships from Troy. Now, over 50 years later, the popularity of the gyro has waned, as the classic Greek spots that once covered Chicago's North and West sides have dwindled, replaced by taquerías and shawarma joints as new waves of immigration have changed the city's culinary landscape. With fast-casual options out, Greek food in Chicago has moved in a more upscale direction, entering a new era of Greek fine dining that looks like it is here to stay. When Theodosis' father opened Dengeos, he had just fled a Greece where the economy had been ravaged by Nazi occupation and a bitter civil war. Long before that, however, Chicago had been a major hub for Greek immigration. According to Katherine Kelaidis, director of research and content at Chicago's National Hellenic Museum, between approximately 40,000 and 60,000 Greek immigrants settled in the Chicago area in the years immediately following World War I. Between 1945 and 1974, it's estimated that an additional 80,000 to 100,000 Greek immigrants came to the Windy City, many of whom expected to earn money they could send back to the homeland. There is actually a word in Greek for this periodic exodus, ',' said Kelaidis. Loosely translated, it means 'to go live in a foreign place to make money. Chicago is one of the first landing places for (Greek) people,' she said. When Greeks began arriving in Chicago in the 20th century, said Kelaidis, they settled on the city's West and Southwest sides, neighborhoods such as Little Italy, West Town and, of course, Greektown. Those with expendable capital began purchasing restaurants and gyro joints, places like Greektown's famed Greek Islands, which has been around since 1971, or the nearby Parthenon (where Kelaidis' grandparents had their first wedding anniversary), which closed in 2016 after 48 years in business. These restaurants were important spaces where the Greek community could gather, said Kelaidis, and they also created avenues for Greek immigrants to assimilate into the wider culture of the United States. Dino Sakkas certainly remembers his family's Lakeview restaurant, Gyros on the Spit, as a community gathering space. Open from 1973 to 2000, the restaurant was an old-school counter-service spot. Gyros, kebabs, baklava and spanakopita would arrive in red baskets lined with wax paper and a side of fries. There was always Greek music playing that would bounce off the restaurant's fake candelabras, gingham tablecloths and wood paneling, Sakkas said. 'It was a Greek restaurant, but a lot of people used to say it kind of looked like an old German brew ,' Sakkas said. Sakkas' uncle, one of the original owners of Greek Islands, helped his father start the business, but running the restaurant was really an all-hands-on-deck affair. When Sakkas' parents moved to Chicago from Greece in the 1970s, they didn't know many people, and Sakkas and his sister would spend most days after school hanging out at the restaurant. By 17, Sakkas was fully running the place. Sakkas is proud to say that, unlike most gyro spots at the time, Gyros on the Spit never made the switch to Grecian Delight Kronos Food's hydraulically pressed gyro cones, preferring instead to do it the old-fashioned way, marinating, slicing and stacking their meats by hand. This earned them a loyal following in the neighborhood. The lunch shift would see local building engineers, dinner would welcome large families (some Greek, some not) and the bar crowd would start rolling in around 2 in the morning and stay until 4 a.m. Sakkas' father would give everyone a shot of ouzo on their way out — complimentary, of course. 'I think the familiarity with Greek food, and an Americanized Greek food like the gyro, gave white Americans permission to see their Greek neighbors as one of them,' said Kelaidis of Chicago's Hellenic Museum. According to Kelaidis, by the 1960s, Greeks had moved from being seen as an ethnic minority to being seen more simply as white Americans. With white flight pushing most second-generation Greeks out to the suburbs, Greektown was soon Greek in name only. This exodus also meant fewer gyro spots. 'The block that my dad was on back in the early '70s, all the way to, I'd say mid-'90s, there were five (gyro places) on that block,' said Sakkas, 'and now there's none.' With the loss of many classic gyro spots, the Greek restaurant void has been filled by second- and third-generation Greek chefs who are putting their own spins on the classics they grew up eating. Among them is Doug Psaltis, a Greek restaurateur and chef-owner of Andros Taverna in the Logan Square neighborhood. One of the largest changes Psaltis sees from his grandfather's generation of Greek restaurants is their design. According to Psaltis, Greek restaurants used to have the 'Greek restaurant kit' — white stucco walls, azure blue ceilings and fake frescos of the motherland. This has since been replaced by more modern designs that feel more artistically driven, a change that is reflected in the food as well, said Psaltis. Whereas before you might have Greek dishes that were tweaked for an American palette, restaurants (and restaurantgoers) have now begun embracing more modern takes on traditional dishes that highlight the freshness of Mediterranean cuisine. At Andros Taverna, this looks like flying in fresh fish from markets in Athens and Barcelona, and baking their spanakopita to order rather than in large tray bakes that were more popular in the Greek diner generation of Psaltis' grandfather. When Psaltis first opened Andros Taverna in 2021, he wasn't planning on doing a gyro at all. 'I was like, no, it's not that kind of restaurant… This isn't like a quick eats place. It's a restaurant.' After playing around with the recipe, the restaurant now serves its signature gyro made with Midwestern pork, cooked over a charcoal grill and nestled in their made-to-order pitas. It's one of the most popular items on their menu, said Psaltis. Upscale gyros are also doing well on the menu at Meze Table, a Greek catering business based in Bridgeport run by best friends and collaborators Elizabeth Morris and Beth Salentiny. Like Theodosis and Psaltis, Salentiny also comes from a family of Greek restaurant owners and grew up eating Hellenic classics with a Midwestern bent. Her mother used to make a meatloaf with beef, pork and Greek spices that she would slice thin and serve pita-gyro style. She would also replace the more traditional fixings with Midwest staples like mayo, onions and lettuce — a Mediterranean meatloaf turned rustic gyro. Salentiny and Morris still make their gyros in a meatloaf pan before slicing thin strips that are crisped up on the stove. As if a meatloaf gyro wasn't Midwestern enough, the duo debuted their latest creation, the 'Gyro Hero' at a pop-up in June at Electric Funeral in Bridgeport. The sandwich features their homestyle gyro on a hoagie roll topped with a tzatziki-style slaw. You can try the sandwich at their next pop-up at Maria's Bar in Bridgeport on July 22. 'I'm so stoked to do it. It's a good blend of Maxwell Street-style counter food and gyros and Greek food together,' said Salentiny. Avgeria Stapaki, chef-owner of the Greek fusion restaurant Táma in the Bucktown neighborhood, is working on plans to open a counter service gyro joint where she will serve 'authentic Greek gyros' alongside Greek potatoes and Greek wines. The Greek-born and -raised Stapaki is known for fusing food from her homeland with cuisine from other cultures, creating flavors as uniquely Chicago as they are classically Greek; dishes like Táma's guacamole, which comes with a pico de gallo that mimics the flavor profiles of a Greek horiatiki salad, or their avgolemono ramen, which switches out the Greek soup's traditional starchy rice with ramen noodles. Stapaki said the number of Greek fine dining restaurants has more than doubled since she first visited the city in 2016. For evidence of this trend, she points toward fine dining darlings like Avli Taverna, which opened in 2018 and has a kitchen staff led by Greek-born chefs. Amid the fine dining fog, Theodosis, the owner of Dengeos in Skokie, said he will continue to serve up the classic gyros that have kept his customers coming back for the last 50 years. 'When we go to Greece, every corner has a gyro stand,' said Theodosis, 'It's just an awesome fire: Flaming saganaki sparks interest worldwide decades after its Greektown origin
Forbes
21 minutes ago
- Forbes
Hungary's Crypto Crackdown: Prison Time For Digital Trading
TOPSHOT - Hungarian Prime Minister Viktor Orban (C) talks with members of the parliament during a ... More session of the Hungarian Parliament in Budapest on February 26, 2024. (Photo by ATTILA KISBENEDEK / AFP) (Photo by ATTILA KISBENEDEK/AFP via Getty Images) Hungary has enacted some of the world's most restrictive cryptocurrency legislation, forcing major fintech companies to suspend services and potentially criminalizing digital asset trading for hundreds of thousands of citizens. The sweeping changes, which took effect July 1, have created widespread confusion and concern across the financial technology sector. Revolut Retreats From Hungarian Market Revolut, the London-based digital bank with over 2 million Hungarian customers, announced Friday evening that it would "temporarily suspend crypto services in Hungary with immediate effect until further notice." The company stated it was "working hard to make them available again as soon as possible," but provided no timeline for restoration. The suspension affects all new cryptocurrency purchases, staking activities, and deposits, though users can still sell existing holdings and transfer certain tokens to external wallets. Revolut's other banking services remain unaffected. Prison Sentences for "Unauthorized" Trading The new legislation introduces two criminal offenses: "abuse of crypto assets" and "providing unauthorized crypto asset exchange services." Under the updated Criminal Code, individuals using unauthorized cryptocurrency exchange services face up to two years in prison for basic transactions, extending to three years for "particularly high value" trades above 50 million Hungarian forints (approximately $140,000), and up to five years for transactions exceeding 500 million forints. 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The legislation appears to be part of a broader regulatory crackdown by the Hungarian government, which has also implemented restrictions on foreign corporate acquisitions and other business activities. Critics argue the measures target urban, educated, and affluent voters who may not support the ruling Fidesz party. Some industry observers speculate the crypto crackdown stems from concerns about capital flight, particularly following the government's controversial "sovereignty protection" law that redirects certain citizen donations to state coffers. Global Companies Unlikely to Face Enforcement In Hungary While enforcement against global platforms like Coinbase, Binance, or Bitpanda appears unlikely, Hungarian-registered companies and individual investors face significant legal uncertainty. The legislation effectively creates a situation where Hungarian crypto businesses cannot operate legally while foreign competitors continue serving the market. The Hungarian cryptocurrency community awaits clarification from regulatory authorities on implementation details. Industry groups have reportedly sought guidance from the Ministry of National Economy and SZTFH, but no official responses have been forthcoming. Meanwhile, the crypto sector faces a stark choice: suspend operations, relocate abroad, or operate in potential violation of criminal law until clearer guidance emerges. The developments in Hungary stand in stark contrast to other European nations embracing cryptocurrency innovation, potentially leaving the country isolated in its approach to digital asset regulation within the EU framework.
Boston Globe
22 minutes ago
- Boston Globe
A Massachusetts nonprofit got a $9.3 million shelter contract. A big chunk went to a board member's business.
Key Food won the job without submitting a written bid or even signing a written contract. Diaz's company doesn't appear on invoices Valley Opportunity Council regularly submitted to the state. Advertisement Officials with Massachusetts' Executive Office of Housing and Livable Communities, which oversees the state's shelter system, became aware Diaz was providing food last November, state officials said, after receiving an anonymous complaint. That was more than a year and half after the shelter opened. Stephen Huntley, executive director of Valley Opportunity Council, declined to say how much the nonprofit paid Diaz's company or how many meals were delivered to the shelter. But in a public audit, Valley Opportunity Council disclosed that in the fiscal year ending on June 30, 2024, the nonprofit spent $945,865 on food with a company that employed a board member. The vast bulk of it was for meals delivered to the Chicopee shelter, Huntley said. In the most recent fiscal year, the state budgeted $879,887 for meals at the shelter, but with just 55 families on average staying at the hotel, the final bill will likely be less, state officials said. Advertisement The shelter closed last month after just over two years in operation. In total, the state paid Valley Opportunity Council $9.3 million through the end of April to provide various services to shelter residents, including feeding them and helping them find more permanent housing. Huntley defended the nonprofit's use of Diaz's company. He said he called at least three other food vendors for prices, adding that, unlike the state, the nonprofit is not required to put out requests for bids. Some other vendors were only able to deliver food during the week, while others were more expensive, according to Huntley. Key Food charged $9.99 a meal, according to the state housing agency. 'You can't get that anywhere,' Huntley said. 'Should I have paid $20 for a meal and not paid a board member?' He declined to provide the names of the other companies he called for estimates. The nonprofit's board didn't vote on the arrangement, but was informed of it in April 2023 and updated routinely afterward, Huntley said. The nonprofit didn't sign a written contract with Key Food because 'we trust each other… . We had an oral agreement that was good enough,' Huntley said. The cost per meal Key Food charged was 'reasonable and appropriate,' said Tara Smith, a spokesperson for the state housing agency. But Mary Connaughton, chief operating officer for the Pioneer Institute, a Boston-based free-market think tank, said the opaque selection process and lack of paperwork raise all kinds of questions. Advertisement 'Unfortunately, the people living in the shelters and the taxpayers got a raw deal here,' Connaughton said. 'Even if the price were considered low, without a contract, where are the controls over the quality of the food being served? And how do the taxpayers footing the bill know their dollars were well spent without a formal bid?' Zuzanna Zaluga, a board member, confirmed to the Globe that the deal was disclosed to the board two years ago. She couldn't recall any discussion about a contract. Diaz's family operates two grocery stores in the Springfield area, one in Chicopee and another in Holyoke, which they have owned since 2003. The stores cater to the region's growing Latino population. Diaz has been on Valley Opportunity Council's board since 2019, but said his position didn't give him a leg up. 'They could have picked anyone; I'm glad they picked me,' Diaz said. 'We could use the extra income, and also, I'm glad to help.' His company initially provided peanut-butter sandwiches and other simple meals to a small number of families staying at the Quality Inn, but as the shelter population grew, so did their needs, Diaz said. Key Food eventually hired a Haitian chef to cook more hot meals, he said. Diaz said Key Food gave Valley Opportunity Council a discount because of the higher volume of customers: charging the nonprofit $1 less per meal than its usual $10.99 catering price. It is unclear how many meals Key Food delivered to the shelter over the course of the arrangement. In November, state officials visited the shelter after being alerted of the potential conflict. Advertisement During that visit, state officials 'determined the quality to be satisfactory,' Smith said. 'They also spoke directly with families who indicated they were satisfied with the food and had no complaints.' Governor Maura Healey's administration rapidly expanded the state's shelter system in 2023 in response to the skyrocketing number of homeless and migrant families in Massachusetts, and complaints and questions about food cost and quality soon followed. The state housing agency signed a or about $19.38 a meal — even though it received complaints about the quality of its food, state records showed. Caterers have told the Globe that Spinelli's rate was an outlier, and another state agency that also provided food to homeless shelters paid its vendors 30 percent less per meal. At its peak last year, the The state is ending the program and has been closing the shelters in recent months, with just In May, State Auditor Diana DiZoglio issued a scathing Her report highlighted Spinelli's contract. It concluded that Healey officials didn't provide enough oversight and overpaid the caterer. The audit did not look at how nonprofits such as Valley Opportunity Council managed taxpayer funds in their deals with subcontractors, or what kind of oversight the state provided for those arrangements. Advertisement The state's shelter contracts only require providers to inform their own governing boards of any potential conflicts of interests. There is no requirement that they inform the state. That was a mistake, said the Pioneer Institute's Connaughton. 'That's a weakness in the contract and poor oversight in my opinion,' she said. Deirdre Fernandes can be reached at
