Augie Morelli built a thriving restaurant business on ripe tomatoes, mortadella, capicola, salami, provolone cheese and Turano bread — delivered fresh, twice daily — and a vinegar-and-oil dressing he dubbed “Love Potion No. 9.” He paid attention to details.

When he opened Augustino’s Rock and Roll Deli in West Chicago, he felt the homemade Italian beef — despite identical ingredients and spices — didn’t turn out the same as the beef made at his Augustino’s in Carol Stream. He speculated it might be the water, said his daughter-in-law Cathy Morelli. So, he started preparing the beef at Augustino’s in Carol Stream and had it delivered to West Chicago, a practice that continues to this day.