Ontario Restaurant News - February 2014

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February 2014 Vol. 29 No. 1

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Kelsey’s senior brand manager Anesie Johnson-Smith (left) and Dave Barton, vice-president of operations.t of opera

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This month, ORN takes a look at a handful of hotspots for craft beer lovers in Toronto’s downtown. Whether you’re in town for the Canadian Restaurant and Foodservices Association show or just looking to try something with a true taste-of-place, here are eight establishments that define and shape the craft beer landscape in Toronto.

By Kristen Smith, Assistant editor, digital content TORONTO—A $1-million overhaul of the Kelsey’s location at the corner of The Queensway and Islington Avenue has Cara Operations poised to push the brand into the future by rolling out the new look at more locations this year.

Established in 1978, Kelsey’s has 71 locations in Ontario, Manitoba and Alberta, including 16 corporate stores.

With large windows, exposed brick walls, reclaimed wood tabletops, graphic wall treatments and vibrant outside signage, the prototype (which opened in November following a five-week renovation) is representative of Kelsey’s new direction.

Vice-president of operations Dave Barton said he thinks the new identity will ensure the longevity of the brand. He called the project, which debuted at 1011 The Queensway, a revolution rather than a renovation. “Now, we want to do that with the rest of the brand,” Barton told ORN. Senior brand manager Anesie Johnson-Smith said the brand is

aiming for a “social dining and bar experience.”

The original concept for Kelsey, she said, was bar-focused and attracted a younger crowd, but as its clientele aged, Kelsey’s evolved into more of a restaurant than a bar.

The idea, said Johnson-Smith, is to “draw in a younger crowd, get back to its roots of being a barfocused destination and, also really important to us, is to make it a social environment. We had to knock down walls in order to do that.”

With an open concept design in the 5,000-square-foot, 280-seat restaurant, the bar became “the focal point of the entire design,” said Johnson-Smith. In the summer, the walls will open to a 65-seat patio.

During the process of re-establishing Kelsey’s, the team found it hard to pinpoint the brand’s identity.

“It was meant to be something for everybody, so it had, over the years, lost a little bit of its personality,” Johnson-Smith said.

She said what resonated was that Kelsey’s is an unpretentious place with a focus on local community relationships. “We changed our tagline from ‘Your neighbourhood bar and

grill’ to ‘Ambitiously hardworking and sociably unpredictable’,” she explained. A sign above the bar reads: H.A!, which stands for “happiness always”.

Barton said they started with the corporate location to prove the brand works because it sees a good demographic mix of families and millennials, has good visibility and a lot of nearby competition.

Corporate chef Richard Allardyc headed up Kelsey’s new food program, keeping popular items such as the four-cheese spinach dip. “We’re starting to introduce a lot more approachable, unique, differentiating foods. We came up with a concept called ‘foodie-crazed fun,’ which is light-hearted, two-handed [food],” said Johnson-Smith.

Barton points to the Reuben spring rolls served with horseradish beer mustard as a prime example of a new food item. Entrée prices range from about $14 for a burger or salad to $24 for the fire-grilled sirloin with chipotle shrimp or bacon and goat cheese. Average check is similar to other Kelsey’s locations, according to Johnson-Smith.

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Snakes and Lagers gets in the game TORONTO—The team behind Snakes Game night at Snakes and Lagers. and Lattes Board Game Café is taking Photo by Sean Jacquemain. on Ontario craft beers in a new gastropub concept.

Snakes and Lagers, which opened Feb. 1, is a 2,000-square-foot space featuring 19 craft beers and ciders on tap—including selections from Black Oak, Beau’s and Spearhead Brewery— and more than 250 board games. “Beer and board games go so well together,” operations manager Aaron Zack told ORN. “Both scenes are growing so rapidly. It’s just a natural marriage.”

As with Snakes and Lattes, the new location at 488 College St. has a $5 cover, which allows unlimited play of board games.

Ariel Coplan, executive chef at Toronto restaurant Nyood, was brought in to help craft a game-friendly menu.

“Basically, we’ve designed the menu from the ground up to be accessible to board games,” Zack said. “So, everything is designed as a snack menu.”

The menu includes duck fat spiced popcorn, charcuterie and cheese boards, sliders, deep-fried Brussel food and drink, is around $25. sprouts and jarred pies for dessert. “Everything While there are no plans to open more lowe can do in house, we do in house,” Zack said. cations in Toronto, the group is looking at Meat and bread are purchased from local butchpossibilities in the rest of Canada and the U.S. ers and bakeries.

“We are such a connected society in terms of The average check, including the $5 cover, information but we’re so disconnected now in

Just Falafel comes to Toronto TORONTO—A United Arab Emirates-based falafel chain is coming to North America with stores slotted to open in Toronto as early as this May. Just Falafel announced in early January up to 100 outlets will open in four U.S. cities and up to 60 in the Greater Toronto Area over the next five to six years.

According to Radi Annab—founder of Bay Tree Foods, which has exclusive franchising rights to Just Falafel in the GTA—the fast casual chain offers fresh, organic and portable options for on-the-go customers looking for healthy options. “We are hoping the consumer will recognize us as being somewhat higher in value than a more processed menu,” Annab told ORN. The menu includes up to 10 falafel sandwiches, an assortment of juices and soft drinks and sides, which include fries, soup and organic salads. Although the product will be the same worldwide, each menu is tailored to specific countries. A combo, which includes a sandwich, drink and side, will cost between $8 and $9.

The first store is slated to open in May on Bay Street near College Street and will be 920

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square feet with seating for 25 to 30 people.

The franchise is also able to support kiosks and walk-up storefronts.

According to Annab, preliminary agreements have been signed for 10 more franchises in the GTA. A central kitchen will open to produce the falafel dough to support the growth of Just Falafel in the Toronto area. The 3,900-squarefoot kitchen, located near Lawrence Avenue and Highway 427, will include product and food preparation areas.

Along with the Toronto locations, Just Falafel is bringing the franchise to New Jersey, Kentucky, San Francisco and New York City.

Jim Joy—a former Burger King executive— will head the New York City expansion plans as chief executive officer of Just Green Restaurants, which has exclusive development rights in the U.S. In 2013, Just Falafel began opening franchises in the United Kingdom. Currently the company also has locations in Australia, Kuwait, Turkey, Saudi Arabia, Egypt, Jordan, Lebanon, Qatar, Oman and the United Arab Emirates.

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Contact first@georgebrown.ca 416-415-5000 ext. 6400 www.georgebrown.ca/first Continued from page 3 The beverage program includes a selection of Canadian craft beer, including Muskoka Mad Tom IPA, Mad & Noisy Hops and Bolts and Granville Island Pale Ale. The bar also serves four wines on tap made by Vineland Estates (a pinot grigio, riesling, cabernet merlot and pinot noir), which are priced at $1 per ounce.

“Since we opened in November, our results have far exceeded our expectations and we’ve had double-digit increases in both sales and guest counts,” Johnson-Smith said.

She noted a sharp increase in competition in the market, with coffee shops getting into the lunch game and grocery stores ramping up home meal replacement options. “The amount of competition out there is so intense now that you have to evolve your brand in order to stay relevant,” said Johnson-Smith.

The company plans to renovate at least four existing locations in 2014.

Kelsey’s first East Coast location (with the new look and potentially some regional menu items) is slated to open this year, but which province was not disclosed.

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RestaurantNews

Child’s play

Editorial Director Leslie Wu ext. 227 lwu@canadianrestaurantnews.com

Assistant Editor Jonathan Zettel ext. 226 jzettel@canadianrestaurantnews.com Assistant Editor, Digital Content Kristen Smith ext. 238 ksmith@canadianrestaurantnews.com Senior Account Manager Debbie McGilvray ext. 233 dmcgilvray@canadianrestaurantnews.com Account Manager Kim Kerr ext. 229 kkerr@canadianrestaurantnews.com Production Stephanie Giammarco ext. 0 sgiammarco@canadianrestaurantnews.com Circulation Manager Don Trimm ext. 228 dtrimm@canadianrestaurantnews.com Controller Tammy Turgeon ext. 237 tammy@canadianrestaurantnews.com How to reach us: Tel (905) 206-0150

vary by establishment: to some restaurateurs, a small child may be no noisier than a table full of inebriated patrons, a loud cellphone conversation, or flash photography shoots at a dining table. Much of the press surrounding the baby controversy has boiled down to the need for a restaurant to have clear-cut policies regarding disruption of any kind, including children, and being consistent, but not inflexible, in its enforcement. Other public spaces, such as the Toronto Symphony Orchestra, have no qualms about plainly stating that all babies are forbidden from entering its hallowed halls to ensure peaceful performances.

Banning children outright from a restaurant space may spare other diners from noise during their meal, but cuts down on the amount of exposure that tomorrow’s diners may get to the restaurant experience. And to be sure, parents, more so than publicans, are responsible for policing the behaviour of a child in a fine dining setting; a reminder enforced by one Atlanta restaurant who posted signage asking parents with disruptive children to take them outside out of respect to other patrons.

After all, in a shared space such as a restaurant, certain courtesies governing behaviour still hold true, whether the patron is eight months or 80 years old.

Leslie Wu Editorial director

Com m e n t

www.ontariorestaurantnews.com

Senior Contributing Editor Colleen Isherwood ext. 231 cisherwood@canadianrestaurantnews.com

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n a cry heard around the world, a recent clash between a four top with a baby and the privileged patrons at a high profile restaurant in Chicago opened the babygates for operators to chime in with their takes on the uneasy mix of children and fine dining.

It’s the balancing act played out by front of house staff across the country: at what point does a cranky child become downright disruptive to other patrons? In a case such as the aforementioned Alinea, where seats are sold in advance at hundreds of dollars a pop, guests have high expectations of ambience and service, both of which can balance on a hair.

Although some operators have tried an outright baby ban, which is often met with a hue and cry on social media, most operators prefer not to take a public stand against infants. After all, a Brampton restaurateur found himself faced with a potential lawsuit last year after denying guests entry with a stroller to his small restaurant because of space restrictions. Many restaurants may choose to be more oblique with their policies and make it clear through lack of child seating, menus, etc. where their affiliations lie.

Publisher Steven Isherwood ext. 236 sisherwood@canadianrestaurantnews.com

At the same time, we’re seeing more concepts springing up that cater to children and the people who love them. Within the past few years, kid-friendly cafés are becoming more common, keeping adults caffeinated while offering children milk drinks, arts and craft areas and yoga.

Family-based chains are stretching beyond the kid’s menu and are serving up free child care with meals, such as an Olive Garden in Orlando teaming up with a neighbouring child activity centre for a promotion for parents to enjoy childfree dining. Paradiso, a restaurant in Washington, even offers a private dining room where tots are served by their own attendant while watching movies and colouring.

By segregating children from the rest of the restaurant, however, are the needs of the parents being served or are operators merely banishing them out of sight, like smokers in the glass enclosed rooms of the past decade? Considering that some families already feel that casual dining is the only resort for eating out, such programs may just exacerbate the divide between parents and childless patrons.

In the end, the definition of disruption may

Bi t s

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Editorial advisory CounCil Mickey Cherevaty Consultant, Moyer Diebel Limited Marvin Greenberg Consultant Jack Battersby President, Summit Food Service Distributors Inc. Barney Strassburger Jr. President, TwinCorp Paul LeClerc Partner, Serve-Canada Food Equipment Ltd. Michael Stephens Director of Retail, Inventory and Wholesale, LCBO Ralph Claussen Director Food and Beverage Operations Woodbine Entertainment Group Adam Colquhoun President, Oyster Boy John Crawford Director of Sales-Canada, Lamb Weston Tina Chiu Chief Operating Officer, Mandarin Restaurant Franchise Corporation Matt Johnston Vice-president, Marketing, Moosehead Breweries Martin Kouprie Chef/Owner, Pangaea Restaurant Joel Sisson Founder and president of Crush Strategy Inc. Leslie Wilson Vice-president of Business Excellence Compass Group Canada Chris Jeens Partner W. D. Colledge Co. Ltd. Volume 29 No. 1 Ontario Restaurant News is published 12 times a year by Ishcom Publications Ltd., which also publishes: Pacific/Prairie Restaurant News, Atlantic Restaurant News, Canadian Lodging News, Ontario Chains and the ORN Buyers’ Directory.

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Sysco, US Foods antitrust battle brews over proposed acquisition WASHINGTON—Rising costs for the foodservice industry will likely be the focus of the Federal Trade Commission (FTC) overseeing the antitrust battle over the deal that would see food giant Sysco Corp. buy US Foods, Reuters reports.

The $3.5-billion deal—announced in early December—would bolster Sysco’s position as North America’s largest food distributor and add brands including Cattleman’s Meats Co. and Devonshire Desserts Ltd. to the company’s U.S. portfolio.

According to Reuters, national buying groups who purchase food for hospitals, restaurants and hotels will no longer be able to leverage low costs between the two groups if the deal goes through.

If the merger will drive up costs or damage competition, the FTC could try to stop the deal or require assets to be sold off.

“Sysco operates in a highly competitive and fragmented space,” the company said in a statement defending the deal. “The proposed merger will allow us to take meaningful cost out of the system and thereby make Sysco more competitive.”

According to Technomic, Sysco reported US$39 billion in revenues in 2012 while US Foods generated $21 billion. A company spokesperson told ORN in December the proposed deal would have no effect on Canadian operations.

with Starbucks, Box oversaw 675 Canadian stores.

“I am eager to work with our loyal franchise partners to improve café performance while providing Canadian coffee lovers with an upgraded, modernized vision for the future,” said Box. Box will replace Stacey Mowbray, who is leaving the company to pursue other opportunities. Mowbray, a former chief marketing officer at Molson Canada and senior vicepresident of marketing and branding at Cara, has been with Second Cup since March 2008, when she was hired to replace then president Bruce Elliot. She took over the chief executive officer spot when CEO and owner Gabe Tsampalieros died in March 2009.

Second Cup was founded in 1975 and has more than 350 locations across Canada.

Chuck E. Cheese parent company agrees to acquisition IRVING, TX—Chuck E. Cheese’s parent company CEC Entertainment has agreed to be acquired by an affiliate of Apollo Global Management for about $950 million.

Founded in 1977, the chain made over its mascot two years ago in an attempt to refresh its image.

The company and its franchisees operate more than 570 Chuck E. Cheese’s stores in the U.S. and internationally, including 14 Canadian units in the provinces of British Columbia, Saskatchewan and Ontario.

Second Cup gets new CEO

Extreme weather takes toll on sales

MISSISSAUGA, ON—The Second Cup announced the appointment of Alix Box as the company’s president and chief executive officer. Box will also serve on the board of directors effective Feb. 24.

For the past six years Box has been an executive with Holt Renfrew and prior to that she served for 10 years as vice-president of operations, company and licensed stores at Starbucks Coffee Company. During her time

TORONTO—More than 60 per cent of operators noted bad weather in December hurt business and more than one-third of restaurateurs saw lower sales in the last quarter of 2013 compared to previous years, according to the latest Canadian Restaurant and Foodservices Association’s Outlook Survey.

According to the survey, which tracks business conditions for nearly 5,400 establishments nationwide, a quarter of foodser-

vice operators expect sales growth to cool over the next six months and 44 per cent indicated they would have to raise prices during the first half of 2014 to cope with rising costs and business challenges.

“Ice and snow are slowing business down, but they aren’t the only challenges facing the restaurant industry,” Garth Whyte, CRFA president and chief executive officer, said in a release.

Bad weather was cited as the fourth largest issue having a negative impact on restaurant industry, with labour costs, food cost and weak economy topping the list.

Pizza Nova partners with Blue Jays TORONTO—As of Jan. 18, Pizza Nova became the official pizza of the Rogers Centre, with a three-year partnership agreement and eight-location deal.

The partnership will see the Torontobased, family-run franchise become the exclusive pizza served at all Rogers Centre events. The agreement also includes in-stadium marking opportunities and signage, including a rotating position behind home plate, and access to Blue Jays logos and trademarks.

Pizza Nova president Domenic Primucci said the deal will provide exposure to the 3 million people who visit the Rogers Centre annually. “A percentage of those people will try our product,” said Primucci, adding hopefully some customers will switch to the Pizza Nova product and bring new business to its 130 Ontario locations.

The stadium’s foodservice operator Aramark Canada will run the Rogers Centre locations. “We are excited to partner with an exceptional brand such as Pizza Nova. They have over 50 years of history and tradition and we look forward to delivering their quality pizza to our fans at Rogers Centre,” Paul Beeston, Blue Jays president and chief executive officer, said in a Jan.15 release.

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Cagney’s goes upscale with wine bar concept MISSISSAUGA,ON—Cagney’s owner Gus Lassos is looking to bring a taste of downtown Manhattan to Streetsville with the complete redesign and rebrand of his 40-year old restaurant into a wine bar concept in January.

Lassos, along with his two children Alexander Lassos and Niki Nocero, invested $1.3 million into the transformation of the 6,000-square-foot, 200-seat restaurant, which includes a Cagney’s new interior look. lounge area and a dining room, both of which serve the same menu. The lounge has a 30-foot white quartz stone bar with power and USB outlets for the 22 seats. Free Wi-Fi is also available.

In terms of feel, the owners wanted something “quasimodern but also comfortable and warm,” said Gus. The only element in the restaurant that remained was the popular round table From left to right: Alexander Lassos, Zarko Predin, Gus Lassos and Niki Nocero. in the dining room,

serving as an anchor piece for the main dining area, which also contains a black Swarovski crystal chandelier, wall-mounted fireplace, translucent marble panels and two modular art panels from California.

The wine list consists fully of consignment wines from smaller production wineries from Italy and California and ranges from a $34 pinot noir to a $160 amarone, said Alexander.

A 10-foot-high refrigerated wine room by the entrance holds up to 500 bottles.

Toronto mixologist Joshua Groom served as front of house consultant to create recipes for a classic Prohibition-era cocktail menu. “It’s traditional, with a modern twist,” said Nocero. Cocktails will centre around fresh-squeezed juices and housemade sours.

The kitchen, headed up by Zarko Predin, was gutted and completely refinished with equipment from manufacturers such as Trimen, as well as a Bradley smoker. Other kitchen investments include new proofers, salamander and walk in. “It cost $120,000 in demolition alone,” said Nocero.

“The whole renovation started with

The Carbon Bar takes the stage

By Kristen Smith TORONTO—Yannick Bigourdan, Franco Prevedello and chef David Lee—the team behind Nota Bene— opened a new, more casual concept on Queen Street near Church Street.

The trio opened The Carbon Bar (TCB) on Dec. 12 after four years working together on the other side of Yonge Street. “We stumbled upon that space on Queen Street,” Bigourdan told ORN. “We fell in love right away with the location. The space is absolutely stunning.”

The 6,600-square-foot building at 99 Queen St. E was recently used as a rehearsal studio for Disney cruise staff and looked like a gym when they found it. Bigourdan said it took some imagination to picture it as a restaurant and bar.

The space was also formerly home to the Electric Circus nightclub and Citytv’s first headquarters.

“We wanted to pay homage to what had happened at that location; it’s a very eclectic décor and there’s definitely a strong feel of backstage of a studio,” said Bigourdan, adding the

‘We’re just going to change some rugs’ and ended up lasting five months,” she laughed.

The menu retained some popular items, but with adjusted portion sizes and modernized presentation, said Gus. The caesar salad has the same house-made dressing but is now plated with prosciutto chips, crostini and grana padano. “The sizes were overlarge. Before, if you ordered a caesar, four people could share it,” said Nocero. “Now, people can get an entrée after.”

Other upgraded items include fresh cut fries with garlic, shaved parmesan and truffle oil with lemon aioli. Sauces, condiments such as relish, breads, dressing and other menu items are now made in-house, a push that necessitated a rise in kitchen staff from four cooks to 12, said Gus. Average check is $40 to $50 per person. The Streetsville location is the last of the three Cagney’s, which were owned by Gus and sold off over the years.

128 Queen St. S., Mississauga.

(905) 826-2311, www.cagneys.ca, @Cagneys3.

Left photo: Carbon Bar interior.

Right photo: The Carbon Bar team.

lighting is reminiscent of a production studio.

Bigourdan called the 140-seat eatery (including 40 at the bar and 30 in an upper-level private dining room) an “American bistro.”

Bigourdan said Lee, a third-generation chef, was inspired by cuisine from the Southern U.S. when creating the menu.

Hidde Zommer, the sous chef from Nota Bene, made the move to TCB to help head up the kitchen as chef de cuisine.

While the owners were cautious

to steer clear of smokehouse as a concept, the kitchen uses a Southern Pride smoker and the menu includes a “from the wood fire pit” section.

“The big item is the pit master platter, which is a combination of smoked meats, which includes pork ribs, brisket, smoked turkey,” said Bigourdan, noting the assortment can change depending on what is in the smoker that day. “There’s always a surprise or two in there.”

The menu also offers bar snacks such as kettle corn with chili-lime salt dust and crisp chicken skins with

sweet chili vinegar and entrées including jerk Cornish hen and octopus and lobster gumbo.

Bigourdan said they wanted to make the wine list approachable, with three price points ($39, $59 and $79) for bottles and a variety available by the glass.

Average check is about $60 and a chef ’s table is available for groups of 12.

99 Queen St. E, Toronto.

(416) 947-7000, thecarbonbar.ca, @TheCarbonBar.

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Emergency vaccine approved for pig virus in ON OTTAWA—The federal government will provide emergency access to a vaccine to help Canada’s pork industry combat the porcine epidemic diarrhea (PED) virus.

Although PED is considered a serious threat to Canadian swine herds, it is not a food safety issue and poses no risk to humans or other species.

On Jan. 30, Agriculture Minister Gerry Ritz announced the Canadian Food Inspection Agency (CFIA) will issue permits to allow veterinarians to import the iPED+ vaccine. The highly contagious virus was first confirmed in Canada on a farm in Southwestern Ontario on Jan. 22 with up to three

more cases confirmed in the following week.

The virus causes vomiting and diarrhea in nursing piglets with up to 100 per cent mortality. Older pigs typically recover from the illness.

Veterinarians can apply for vaccine permits immediately. Amy Cronin, chair of Ontario Pork, told reporters that if the virus spreads across Canada it could cost the Canadian pork industry an estimated $45 million in losses.

“All Ontario and Canadian swine farms are extremely vulnerable to this disease and we would urge all producers to immediately review and strengthen their existing biosecu-

rity and disinfection protocols,” Cronin told the Toronto Star.

The federal government—along with the province of Ontario—has created a special PED biosecurity program under the initiative Growing Forward 2. The program will help abattoirs, truckers and assembly facilities to limit the spread of PED. Ontario Premier Kathleen Wynne said $2 million will be available in Ontario to help bolster biosecurity. Pig farmers have until March 14 to apply for funding.

The virus was detected in May 2013 in the U.S. and has since spread to 23 states, killing millions of piglets.

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O N TA R I O R E S TAU R A N T N E W S

Foodservice industry reacts to minimum wage hike

By Leslie Wu TORONTO—Two industry associations have voiced objections to the minimum wage increase, announced Jan. 30 by Premier Kathleen Wynne.

The general minimum wage increase from $10.25 to $11 per hour will take effect June 1, as well as corresponding raises in student hourly minimum wage from $9.60 to $10.30 and liquor server minimum wage by hour from $8.90 to $9.55.

Both the Ontario Restaurant Hotel and Motel Association (ORHMA) and the Canadian Restaurant and Foodservices Association support the province’s decision to tie future increases to the Consumer Price Index (CPI), which will be announced at the beginning of April and take effect on Oct. 1.

At issue, however, is this year’s one-time seven per cent adjustment across the board, which the CRFA called “unnecessary, tough for small business, and counter-productive” in an open letter.

“The hospitality industry has still to recover from the 2008 and 2009 wage increases that have changed the industry. We believe that CPI is the right mechanism to apply minimum wage in the future, but going retroactively from 2009 is a total mismanagement of running any type of a business, including government,” ORHMA president and chief executive officer Tony Elenis told ORN. “It’s not only about the businesses, it’s about the jobs and the people. In the end, decisions like this backfire on the employees,” he said.

Although the effect of the minimum wage increase will vary by operator, the associations are criticizing the way the plans are being incorporated.

“Some operators will be able to absorb these changes, but others may not, and have to lay off staff. The timing of the changes, coming mid year, when operators can’t adapt other costs to adjust and at the time when they are ramping up for the busy summer season makes it unfair,” James Rilett, CRFA vice president, Ontario, told ORN. Elenis cited challenges to the foodservice industry, such as rising labour, food and energy costs as a risk factor for operators and menu prices. “The rise of these expenses exert pressure on menu prices while sacrificing the risk of losing customers to grocery stores and homebound meals due to tight pricing in a very competitive business,” he wrote in an open letter.

The CRFA said that the increase will cost the average Ontario restaurant $9,440 per year. “On one hand, the government is doing the right thing by giving our members the ability to plan for increases, but on the other hand they mandate a large increase that wasn’t planned for,” said Rilett.

According to the association, the increase will cost the restaurant industry $287 million.

There are also potential risks to the youth labour force due to the changes, warned Rilett. According to the CRFA, Ontario’s restaurants employ 200,000 young people under the age of 25, accounting for 20 per cent of all jobs for youth in the province and 45 per cent of the jobs in the industry.

“This increase will hit at the same time students are looking for summer jobs,” said Rilett. “What they will find is fewer available jobs.”

Both associations also note the impact that the increase may have on investment in the province from business. “One of the questions that always gets asked is ‘How hard is it to do business in Ontario?’” said Rilett. “The effect of these increases may be cumulative, since people looking to put their dollars in Ontario will look at where the climate is best.”

Elenis also points out that the changes could cause job loss in Ontario, with employers moving jobs away from Ontario and into other provinces or to the U.S.

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O N TA R I O R E S TAU R A N T N E W S

NL mussel plant first to get BAP certification PLEASANTVIEW, NL—A Norlantic Processors Ltd.’s mussel processing plant has become the first facility of its kind to receive a Best Aquaculture Practices (BAP) certificate.

The plant—located in Pleasantview, NL, on Notre Dame Bay—attained the certification after an 18-month process with Global Aquaculture Alliance, the independent third-party trade association that oversees the certification.

“Achieving mussel BAP for our plant further demonstrates our continued commitment to produce the best mussels in the world,” Norlantic Processors president Ter-

ry Mills told ORN in an email. “Traceability, responsible farm practices, environmental and social responsibility—as well as being a responsible corporate model—is our ambition.”

Mussel processing plants became eligible for BAP certification in August. Norlantic is also seeking certification for its three mussel farms that span 728 hectares. In October, Atlantic Aqua Farms Partnership in Prince Edward Island became the first mussel farm to attain BAP certification.

Along with the initial cost, an annual fee for the BAP certificate is, according to Mills, “very expensive.” Norlantic has received

funding from provincial and federal governments, and the Newfoundland Aquaculture Industry Association (NAIA).

Norlantic is planning marketing and promotional campaigns to inform wholesalers and suppliers of the certification.

Miranda Pryor, executive director of NAIA said the certification reaffirms the industry’s commitment to supply mussels to the North American market.

“Our mussel farmers and processors are global leaders in sustainable farming,” Pryor said in a statement.

Norlantic processes more than 450,000 kilograms of blue mussels annually.

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TORONTO—The federal government has invested up to $2.65 million to the Canadian Food Exporters Association (CFEA) to help food and beverage processors compete on the global stage.

The CFEA will use the funds to attend international trade shows around the world to promote Canada’s food and beverage products and create new international contacts.

CFEA president Susan Powell says the organization is appreciative of the investment.

“We [will] leverage this support to provide export programs for Canadian small to mid-sized food, beverage and ingredient manufacturers to make them more competitive internationally,” Powell said in a release.

According to the department of agriculture, the food and beverage processing industry employs nearly 300,000 Canadians and exported $24.6 billion worth of goods in 2012.

“Canada’s food processing industry plays a vital role in creating jobs and keeping our economy strong and by helping the industry boost sales in international markets we are creating new opportunities for Canadian farmers and businesses to grow and prosper,” parliamentary secretary Pierre Lemieux said.

The grant was made through the government’s AgriMarketing Program, a five-year, $341-million initiative.

Trace amounts of pesticide on organic produce

OTTAWA—According to a CBC News analysis of data supplied by the Canadian Food Inspection Agency (CFIA), 45.8 per cent of samples of organic fresh fruits and vegetables contained some trace of pesticides.

The samples were taken between September 2011 and September 2013.

Reported by the CBC on Jan. 9, a smaller amount (1.8 per cent) violated Canada’s maximum allowable limit for the presence of pesticides.

The CFIA told CBC News none of the test results pose a health risk and none of the food was prevented from being sold as organic.

F E B R U A RY 2 014

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McDonald’s to EFC office partners with Bullfrog buy sustainable beef in 2016 OTTAWA—Egg Farmers of Canada’s Ottawa offices recently partnered with Bullfrog Power to match its energy use with that from renewable sources.

Annually, the head office purchases about 28 MWh of electricity and 97 GJ of natural gas. Bullfrog Power will put 100 per cent of that on the grid from clean, renewable sources on behalf of the national organization.

The offices take up about 13,000 square feet of the Agricultural Campus, located at 21 Florence St., which EFC shares with the Dairy Farmers of Canada, the Canadian

OAK BROOK, IL—On Jan. 7, McDonald’s announced it would purchase what the company is calling “verified sustainable beef ” in 2016.

Bob Langert, McDonald’s vice-president of global sustainability told GreenBiz.com that the company was not yet ready to commit to a specific amount the company would buy in 2016 or when it might achieve the goal of purchasing 100 per cent of its beef from “verified sustainable sources.”

A statement on the company’s website read: “This sounds simple, but it’s actually a big challenge because there hasn’t been a universal definition of sustainable beef.”

Some aspects of beef production can be positive for the planet, such as well-managed pasturelands which support biodiversity. However, McDonald’s stated it recognizes the negative impacts of certain practices, such as overgrazing, are factors.

McDonald’s has been working with World Wildlife Fund (WWF) since 2010 to identify best practices and guidelines for sourcing sustainable beef, according to the company’s website.

“McDonald’s has a real opportunity to be a leader by driving more sustainable beef production, which can only be done in partnership with the beef industry and its stakeholders. The process is challenging, to be sure, but can transform both McDonald’s supply chain and the broader industry into a force for conserving some of the world’s most ecologically important regions,” David McLaughlin, vice-president of agriculture, WWF U.S., said in a statement.

McDonald’s plans to work with stakeholders and third-party organizations—including the WWF and Cargill—to draft principles and best practices for sustainable beef. The Canadian Cattlemen’s Association (CCA)—the voice of Canada’s 68,500 beef farms and feedlots—is a member of the Global Roundtable for Sustainable Beef (GRSB) along with McDonald’s.

Fawn Jackson, manager of environmental affairs for the CCA, said sustainable beef is a bit of mystery and is defined, in part, by where a producer is located.

She told ORN the GRSB is defining it by principles and criteria. “Then it’s going to go to the national level and, from there, those principles and criteria will be transformed into something on the ground,” said Jackson, adding this will build “a foundation upon which everybody can speak to.”

She said sustainability must take into account a number of factors and a number of people can make the claim and mean different things.

“Really, it’s not one factor that defines sustainability, it’s a whole bunch of factors: it’s the economic side, it’s the social side, it’s the environmental side. It’s about the different things that fall below those main pillars,” said Jackson. “I think it has to be all-encompassing and I think that’s why it’s so important to have a foundation that then we can build off of.”

She noted that McDonald’s is a big player in the beef industry.

“I think that they have taken a really proactive approach that is going to help ensure the success of everyone; they are very interested in sustainable supply and social corporate responsibly, just as the cattle producers in Canada are,” she said.

Jackson is spearheading a Canadian Roundtable for Sustainable Beef, which has seen support from the industry and is slated to launch in the spring.

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The move is part of the agricultural organization’s ongoing “Office Green Initiative.”

“Being environmentally responsible is a priority at Egg Farmers of Canada and we have a number of different initiatives that help us adapt our behaviors and habits at the office,” chief executive officer Tim Lambert said in a January news release.

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O N TA R I O R E S TAU R A N T N E W S

Pita Pit plans to double up KINGSTON, ON—Ontario-based franchise Pita Pit saw its most openings to date in 2013 and is poised to beat that number this year.

The Kingston, ON chain opened 34 Canadian units in 2013.

“This year is going to be our busiest year ever in Pita Pit’s history for Canada,” Kevin Pressburger, vicepresident of franchise development, told ORN. “We’re on track to open at least 40.”

Founded in 1995 by Nelson Lang

and John Sotiriadis, there are about 200 Canadian units, with locations in nine provinces. Longer term goals include plans to have a total of 400 in Canada by the end of 2018.

“We did a complete brand refresher over the last 36 months and all of our stores are getting full renovation programs. We’re just finishing the tail end of that in terms of retrofitting existing stores which have been around since ’98 and are just getting a facelift now,” Pressburger said. “That look

Top: Nelson Lang, co-founder of Pita Pit. Bottom: Stratford, ON, location.

was designed to better connect with adults, professionals and families.”

When the first location opened near Queen’s University, there was a collegiate feel and while the brand still does well with the college and after-bar crowds, Pita Pit—as well as the clientele it started with—has grown up and has families, he noted.

New and renovated locations feature a softer colour palette, wood floors and what Pressburger described as a “more comfortable, warmer look.”

Franchises are about 1,200 square feet with 16 to 18 seats. The average check is about $10.

The brand—with 60 per cent of its locations in Ontario—has been in the Maritime and Western provinces for more than a decade.

“We’ve had huge growth in the Maritimes,” said Pressburger, who attributes recent growth to the new look.

He said the brand is becoming better known in Atlantic Canada, with about six new locations slated to open there in the next 12 to 18 months. Pressburger said a request to open in Newfoundland and Labrador, the only province currently without a Pita Pit, is being considered.

The chain introduced smoothies in 2009 to complement its lineup of

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pita sandwiches and another vegetarian option (spicy black bean) last year.

“There has been competition from every concept; every concept has taken a look at their menu mix,” said Pressburger, adding fast, healthy options are becoming more available across the board. “The space has become much more competitive.”

He said 40 stores annually is the pace the company wants to maintain to reach its 2018 goal of 400 stores and becoming well represented coast to coast. Pita Pit has opened between 20 and 22 in Canada per year on average in the past, said Pressburger.

“When it comes to growth, for us, having the appropriate capital is only one part of the equation,” said Pressburger, adding it is more important franchisees share the company’s values.

“If you grow too quickly, people don’t get the proper support and it’s just growth for the sake of growth.

We’re trying to grow properly with the right people,” he said.

Pita Pit first opened overseas in New Zealand in 2007 and now has almost 60 locations there. Last year, it opened 32 international locations and has franchises in the U.S., Panama, Australia, Trinidad and Tobago, India, United Kingdom, France and South Korea.

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Panera expands to Ottawa

U.S. Panera location exterior.

OTTAWA—St. Louis, MO-based Panera Bread is expanding into the Ottawa market with a new location scheduled to open mid-February.

The 105-seat, 4,200-square-foot space, with another 35 seats on the patio, will open at 320 West Hunt Club Rd. “We are thrilled to be opening in Ottawa and we look forward to sharing Panera’s wholesome food choices and signature warmth with the residents here in the capital city,” Amanda Ciarmela, Panera marketing manager, Canada, said in a release. “We believe in giving back to the neighbourhoods we serve and recog-

nize that Ottawa is a city with a vibrant sense of community.”

The fast-casual chain offers freshbaked breads, soups, and handcrafted salads and sandwiches. Unsold bread and baked goods are donated at the end of each day.

Panera opened its first bakery cafe in Ontario in Richmond Hill in 2008, followed by locations in Mississauga Square One and Thornhill in 2009.

Founded in 1987, Panera currently operates 12 bakery-cafes throughout Canada and over 1,700 bakery-cafes system-wide.

New C.W. Shasky centre gets cooking OAKVILLE, ON—C.W. Shasky & Associates Ltd. have opened a new culinary centre at its Oakville headquarters.

The new 4,000-square-foot culinary space—which includes a state-of-art commercial kitchen—comes as the foodservice broker celebrates its 30th anniversary.

“It’s a way that we can actually connect with our clients,” corporate chef Ryan Marquis told ORN. He added the centre will be equipped with sound and video recording capabilities for multi-media presentations over the Internet.

“Instead of me going to work with our brokers outside of Ontario, it’s as easy as them clicking on their computer. So that they can understand different applications to utilize our products,” he said.

The centre, located in C.W. Shasky’s headquarters in Oakville’s Winston Park Business Park, also holds a mixology centre, a boardroom which can seat 50 people, and a bistro-style dining area with seating for up to 40 people.

Along with the corporate offices, the headquarters also has a dry-storage warehouse.

The list of brands C.W. Shasky is partnered with includes: Tabasco, Dole, Faro, Mission Foods and Otis Spunkmeyer.

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O N TA R I O R E S TAU R A N T N E W S

When it comes to feeding hotel guests, today’s operators are fine-tuning the balance between the convenience of graband-go options and more traditional room service methods.

By Marni Andrews

W

hen renovating the onsite restaurant last year, the 120-room Holiday Inn and Suites Mississauga made the decision to add a grab-and-go market to their lobby due to the opening of many coffee shops and small stores in the area, drawing away guests for food purchases.

“We thought if we could keep that coffee and snack business without increasing labour, why not? Our weekly corporate clients told us they couldn’t wait until the Marketplace opened,” says general manager Ash Constantine.

“Only 50 per cent of them were dining in our restaurant, while the rest were running out to coffee shops to grab quick snacks,” he says.

The Marketplace, offers Starbucks coffee, frozen dinners, muffins, pastries, snacks and sundried fruits. Microwaveable brand names such as Mr. Noodles and Kraft Dinner are also on hand, says Constantine.

Instead of ordering pizza from their room, guests might now come down in pajamas and slippers to the Marketplace for frozen dinners and stop at the front desk to chat. The positives also extend to the bottom line, says Constantine, with the Marketplace adding between 10 and 15

PUTTING THE SERVICE IN ROOM SERVICE per cent to F&B sales. Coffee, muffins and pastries have at least a 70 per cent markup while other items are closer to 40 per cent.

“The common expression we hear now is, ‘Charge this to my room’,” says Constantine.

“It’s a niche market that’s not taking away from our restaurant. If anything, we’ve added sales to the Motivity Café because many guests now get something from the Marketplace after dinner to take up to their room,” he explains.

Robert Hood, corporate food and beverage manager for Atlific Hotels’ 55 properties, says grab-and-go markets are great revenue-generating investments.

“Full service hotels have let themselves down. Guests can order from the menu but ask for a bag of chips and they have to leave to look for a convenience store. We’re getting rid of vending machines in favour of grab-and-go because people don’t carry cash anymore and the machines can be empty late at night if they’re serviced by a third party,” says Hood.

Stephen Giblin, president and CEO of SilverBirch Hotels & Resorts with 20 properties in Canada, likes to have a grab-and-go market on the property wherever possible.

“We train our people to tell the customer when they come in and want something quick to eat, ‘Let me go get that for you,’ even if it’s late at night and the kitchen is closed,” says Giblin. “People love options.”

For the year ending August 2013, foodservice traffic at Canadian hotels is up substantially over the past year at seven per cent and accounts for more than $1 billion in sales, according to Joel Gregoire, foodservice industry analyst at The NPD Group.

Most of this growth is coming from breakfast and lunch with breakfast representing 42 per cent.

In the same period, hotel restaurants accounted for six out of 10 visits of total hotel food business, says Gregoire, but this has dropped over the past year from 65 per cent. He says room service is capturing more share (from four to six per cent), while beverage/snack stations are growing share from three to five per cent.

Catering occasions represent 16 per cent of accommodation traffic (up by 12 per cent).

“The challenge for the accommodation sector is to grow traffic while incentivizing the consumer to spend more and drive incremental dollars in addition to foot traffic,” suggests Gregoire.

Robert Hood, corporate food and beverage manager for Atlific Hotels, offers some tips to get the most out of in-room dining. He calls it a science that starts with proper in-room dining tables, hot boxes to keep food warm and the appropriate silverware and plates to make the experience feel as if the guest was sitting in a restaurant or bar.

Hood offers some tips to help keep your room service looking pristine: • Serve sauces on the side so the food does not arrive a mess.

• The right menu is key. For example, large, full bowls of soup don’t transport well.

• The food has to make the journey while holding the correct temperature (whether hot or cold). The outcome will be different in a property with 36 stories compared to a property with 10.

• Tiles in the lobby as opposed to carpet will affect the outcome of the food. Bumps are not a delivery cart’s best friend.

• An important question to ask the guest is: “Would you like me to bring the tray or in-room dining table into the room?”

Many Atlific properties do rigorous testing with a full mock-up of the process from when the call is received and even tracking the temperature of the food over the journey.

“In-room dining is someone coming into your personal space.

The way our in-room dining associates handle this is pivotal. How the knock sounds, how they announce themselves,” he says.

“Go through the order with the guest. Make sure they have everything they need and what to do with the tray or table afterwards.

The fond farewell and letting the guest know to touch “0” if they need anything else. I like a follow-up call within 10 minutes so that when the guest is sitting down with their sandwich and wants some mustard, there’s still the opportunity to have it brought up,” says Hood.

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TALKING TRENDS

Portable and flexible: “The line between hotels and restaurants in foodservice is blurring,” says Garth Whyte, president and chief executive officer of the Canadian Restaurant and Foodservices Association (CRFA). “Hotels are understanding what repeat customers like and how to make them happy. People want smaller, quicker meals and flexibility. Some want 24-7 availability, others want snacks. Health and wellness is a huge trend, so are healthy kids’ meals.”

Home away from home: Erica Benes, foodservice coordinator for Sol Cuisine, calls hotel stays intimate experiences—guests’ home away from home. “I’m impressed to see how quickly dining establishments are responding to dietary and principled concerns. There is increasing demand for healthier options, with meatless and gluten-free driving the market. We’re seeing menu legends with tags for glutenfree, vegetarian, and even locally-sourced ingredients,” says Benes.

Shangri-La Vancouver tea.

Taste of place: Experiencing local food is an important part of travel, says Steve Flagler, director of food and beverage at the 970-room Blue Mountain Resort in The Blue Mountains, ON. Offering locally-sourced menu items is a win-win for everyone, he explains, because guests receive fresh products, staff has a story to tell, the chefs have an intimate experience with the food they are preparing and the company supports the local business community.

Catering to the experience: “Food has become a key part of the resort experience. It is part of the togetherness,” says Grace Sammut, executive director of Resorts of Ontario, which has more than 100 member properties. “Food is being consumed more within on-site restaurants or pubs whether it’s a weekend getaway, five nights with the family or a couple’s weekend. There’s a greater appreciation for wine and beer pairings, while some of our family resorts have children’s buffets with a lower table and food palatable to children. Children love it.”

International flavours: Michael Delli Colli, marketing manager at Expresco Foods—whose most popular items are fully-cooked and ready-to-cook chicken and beef satays— thinks healthier options and international flavors are strong trends in hotel foodservice.

Serving up revenue

Kendall College’s School of Hospitality Management in Chicago published a trends outlook demonstrating that many hotels are reinventing their room service programs in the face of declining sales. Some properties like the New York Hilton have eliminated it entirely. Yet, some hotels have found ways to make it work by upgrading items and emphasizing impeccable delivery.

“Room service is all about comfort food,” says Marc Dorfman, director of food, beverage and catering for the 259-room Four Seasons Hotel Toronto. The hotel offers a mobile phone app with menus from which the hotel guests can order room service. “We have geared our menu to create a mix of international street comfort food with great success.

From pad thai to Greek souvlaki, the menu is very popular with Canadians and international travellers.”

Hood says that all of Atlific’s full

service hotels offer in-room dining because it is a guest expectation and has even experienced a resurgence over the last few years.

“Traditionally, room service has been either really good or terrible as a category. We call it ‘in-room dining,’ which gives it a little more panache and so the guest understands what to expect. The hotels with a market for it can develop in-room dining into a very profitable department. It’s not just putting food on a tray and transporting that to a room,” Hood says, adding in-room dining is more about relaxation.

“Certain cities full of restaurants still do very well with in-room dining. If it’s cold or the hockey game’s on, people will stay in. We’re able to measure the potential capture ratio for the number of rooms we’re selling. In-room dining never runs at a deficit because we charge a premium price,” he explains.

In hotels with the size and class to offer room service, the growing influence of asset managers looking to trim marginal operations is one of the biggest dangers for the program, says Dr. Gabor Forgacs, associate professor at Ryerson University’s Ted Rogers School of Hospitality and Tourism Management. Previously, if an operation made enough through catering and banquet to cover room service losses, the F&B division was left alone if budget was met. Not any longer. Room service now needs to stand on its merit, says Forgacs.

“Room service still has a value add in certain hotels but if a given hotel doesn’t cater to the high end of the affluent segment with timely and courteous service, even for unconventional requests, they will struggle to keep the lights on,” says Forgacs.

With access to healthier food options on a room service menu, this department can contribute “enormously” to F&B revenue, says Delli Colli of Expresco Foods. If smart food options are not available, guests will leave the hotel to find them.

Properly executed food and beverage areas of hotels can be a great revenue source.

Dan Young, public relations manager for Starwood Hotels & Resorts, says that less than two years after the debut of the Sheraton Social Hour, which offers guests a curated menu of premium wines and weekly tasting events, results have exceeded expectations. Participating hotels have higher bar

RevPAR, better year-over-year performance in bar and F&B RevPAR, and saw an average 20 per cent increase in year-over-year beverage revenue at the lobby bar.

For example, the Sheraton Kansas City’s wine sales increased 43 per cent in the bar and lounge, Sheraton Seattle saw a 39 per cent sales increase, and The Sheraton New York Times Square’s bar revenue is up 20 per cent since introducing the program.

Giblin of SilverBirch Hotels & Resorts says his properties with a good mix of meeting and catering space and a restaurant/bar operation can see up to a 40 per cent margin with F&B. “Local markets are important but when competing against local restaurants, it’s critically important

for us to provide what meets the customers’ needs,” explains Giblin.

“In my opinion, the hotel business has lost a significant amount of revenue potential mainly because we weren’t competent in F&B. Products were overpriced and service was slow. And we didn’t keep up with food and beverage trends throughout the world,” he says. “I’m a big believer in looking outside the hotel industry to see where we need to go.”

Dorfman, of the Four Seasons Hotel Toronto, says keeping up with technology will also have an impact on the bottom line.

“We capture 10 to 20 per cent of room service business through the iPad and that number is growing.

Room service accounts for five per cent of our total F&B budget,” Dorfman says.

Reinventing room service

Café Boulud in The Four Seasons Toronto. Photo by Christian Horan.

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2014 CRFA show preview

TORONTO—One element of the 70th annual Canadian Restaurant and Foodservices Association (CRFA) show will feature the Toronto Culinary Salon on March 3. Sanctioned by the Canadian Culinary Federation (CCFCC) and endorsed by the World Association of Chefs’ Societies (WACS), the competition is open to international participants.

More than 1,200 exhibitors will set up for the three-day show at the Direct Energy Centre March 2 to 4. Again this year, show attendees are invited to the Industry Night Out reception at the Liberty Grand on March 3. CBC host George Stroumboulopoulos will once again host the Breakfast of Champions held 7 to 9 a.m. on March 4 at the Liberty Grand.

On the Culinary Stars Stage, Anna Olson, Graham Tinsley, Judson Simpson, John Placko, Brad Long, Christina Tosi and Dilup Attygalla are on the schedule.

The following is the seminar schedule.

O N TA R I O R E S TAU R A N T N E W S

Sunday, March 2 10 a.m. to 1 p.m., Salon 103: Barmetrix Hospitality Leadership Workshop, Sean Finter and Matt Rolfe 11 a.m., Culinary Stars Stage: Anna Olson, Going Global with Local 11 a.m., Salon 105: The Future of Local Restaurant Marketing in a Mobile World, Ali Shah 12 p.m., Culinary Stars Stage: Graham Tinsley 12 p.m., Salon 105: Food Allergy Confidence 101, EpiPen 1 p.m., Culinary Stars Stage: Judson Simpson, Culinary Currents 1 p.m., Salon 105: Great Kitchens Understanding GlutenFree, Tricia Ryan 2 p.m., Culinary Stars Stage: Modernizing Your Menu with Molecular Cuisine, John Placko 2 p.m., Salon 103: Evergreen—How To Create Incredible Growth By Preventing Your Customers From Dropping Like Dead Leaves, Noah Fleming 2 p.m., Presentation Room: Profitable Dessert Innovations, Daniela Saccon and Camille Bedu 3 p.m., Culinary Stars Stage: Veggies in Vogue, Eileen Campbell, Anthony John Dalupan, and Joshna Maharaj 3 p.m., Salon 105: Enhancing Your Customers Food & Beverage Experience, Theresa Syer 3 p.m., Presentation Room: Cooking for the Queen and Everyone Else, Graham Tinsley

Monday March 3 9 a.m. to 12 p.m., Salon 103: Barmetrix Hospitality Leadership Workshop 10 a.m., Salon 105: How to Dish Out a Successful Brand Strategy, Jean-Pierre Lacroix 11 a.m., Culinary Stars Stage: Anna Olson 11 a.m., Salon 105: Evergreen, Noah Fleming 11 a.m., Presentation Room: Keeping your Commercial and Industrial kitchens Pest-free, Steven Graff 12 p.m., Culinary Stars Stage: Graham Tinsley 12 p.m., Salon 105: How to Attract Loads of Customers Gently, Chala Dincoy 1 p.m., Culinary Stars Stage: Judson Simpson 1 p.m., Presentation Room: POS Technology Essential for Your Business, Joe Finizio 2 p.m., Culinary Stars Stage: Brad Long 2 p.m., Salon 105: Payment Acceptance Costs and your Bottom Line—Trends and Tactics to take Control 2:45 p.m., Culinary Stars Stage: Culinary Salon Awards 3:15 p.m., Culinary Stars Stage: Campbell’s Foodservice Canada 3 p.m., Salon 105: Experiential Leadership—How to Engage Your Employees, Theresa Syer 3 p.m., Presentation Room: Becoming A Culinary Olympian, Graham Tinsley 4 p.m., Presentation Room: CCF Meeting 5 p.m., Liberty Grand: Industry Night Out

Tuesday, March 4

For 75 years, many generations of dedicated employees and loyal customers have contributed to our success at Sanimax.

On behalf of our family, thank you.

The Coutures

Used cooking oil collection·Organic food waste collection www.sanimax.com|1.800.361.4269|

7 a.m., Liberty Grand: Breakfast with Champions 10 a.m., Salon 103: Asset Protection 101, Dean Correia 10 a.m., Salon 105: Here’s to your Health: Nutritional Facts on Menus, Carol Zweep 11 a.m., Culinary Stars Stage: Roger Mooking 11 a.m., Salon 103: Your Website is as Important as Your Menu, Andrea Orozco 11 a.m., Salon 105: Economic Forecast, Chris Elliott 12 p.m., Culinary Stars Stage: Best-in-Show Awards 12:30 p.m., Culinary Stars Stage: Graham Tinsley 12 p.m., Salon 103: Wired for Social—Profiting From an Understanding of Human Nature, Jo-Ann McArthur and Andreas Duess 12 p.m., Salon 105: High Performance Oils—the Secret Ingredient in Today’s Foodservice Operation, Rhonda L. Ryan 1:15 p.m., Culinary Stars Stage: Judson Simpson 1 p.m., Salon 103: 5 Principles For Restaurant Success, Christopher Wells 1 p.m., Salon 105: Beer Down the Drain—Stop the Insanity, Steve Riley 2 p.m., Culinary Stars Stage: Christina Tosi 2 p.m., Salon 103: A Remarkably Different Leader, Karen Donaldson 2 p.m., Salon 105: Risk Management Strategy: Are you prepared when food goes bad?, Frank Schreurs 2 p.m., Presentation Room: Cooking for the Queen and Everyone Else, Graham Tinsley 3 p.m., Culinary Stars Stage: Dilup Attygalla

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F E B R U A RY 2 014

W

ith independent brewers bringing new tastes to the city’s palate, and established large-scale companies taking a close look at craft beer opportunities, Toronto is seeing a new age of brewing and venues where consumers can wet their whistles with beers unique to its shores.

From homebrewers to landscape architects, all of our featured brewers and publicans share one thing in common: a love of craft and the desire to share the message with neophytes and connoisseurs alike. This month, ORN takes a look at a handful of hotspots for craft beer lovers in Toronto’s downtown.

Whether you’re in town for the Canadian Restaurant and Foodservices Association show or just looking to try something with a true taste of place, here are eight establishments that define and shape the craft beer landscape in Toronto.

By Ontario Restaurant News staff

The Amsterdam BrewHouse opened in the summer of 2013 along Toronto’s waterfront. The BrewHouse has 450 seats inside, a 300-seat patio, a retail space and a 15-hectolitre brewery onsite. The interior has an upper level that overlooks the main bar and dining area. A glass wall separates the brewery, allowing diners to watch the brewing process.

Jeff Carefoot and Todd Sherman are the owners and David Girdharry is the general manager.

Recently, the onsite brewery produced an imperial farmhouse ale which included 100 litres of ice-wine juice in a collaboration with Toronto’s Great Lakes Brewery and a local winery.

According to McOustra, collaborations are the best part of the craft beer scene. “Some of the best guys in Canada are local and I’ve been fortunate enough to brew with some of them,” he says.

“I think it’s the golden age of brewing in Ontario,” says McOustra.

• Beer •

• Food •

• Place •

Amsterdam BrewHouse 245 Queens Quay W., 416-504-1020 amsterdambrewhouse.com @AmsterdamBH Hours: Mon. to Tues.: 4 p.m. - 10 p.m.

Wed. to Thurs.: 11:30 a.m. - 10 p.m.

Fri. to Sat.: 11:30 a.m. - 12 a.m.

Sun.: 11:30 a.m. - 10 p.m.

Reservations available.

Seats: 450 plus a 300-seat waterfront patio open seasonally Average check: $30

The brewery produces one or two limited 15-hl batches each week, beer which end up on tap in the BrewHouse.

Brewmaster Iain McOustra says the facility is about research and development. “Not so much for any immediate gain, but more of like a long-term project to see what’s out there, so that when the market is ready—which it is now—we’ll be ready,” he says.

There are 12 to 14 taps (depending on what’s available) which include Amsterdam’s flagship beers (Amsterdam Natural Blonde, 416 and Big Wheel) as well as cask ales and adventure brews. The BrewHouse offers several barrel-aged selections including 650-ml bottles of sour cherry stout and a rye peppercorn saison for $22 each.

Executive chef Avaughn Wells says he takes ingredients from the brewing process and incorporates them into the menu, adding a summer menu is in the works.

“Usually what I do is talk to Iain [McOustra] about what he has brewing and what are the next few beers he is producing,” Wells says, adding that the menu items are made fresh daily.

The menu includes salads, a brisket cheese burger, lemon chicken schnitzel, pizzas, and the Amsterdam pretzel. Each menu item is paired with a complementary beer type.

The BrewHouse is currently building a second kitchen to help meet the demand expected once the patio opens this summer.

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Photo 1: Avaughn Wells

and Iain McOustra.

Photo 2: Amsterdam

BrewHouse interior.

Photo 3: Amsterdam

BrewHouse exterior.

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• Place •

Ralph Morana had studied to be a landscape architect when he was offered the chance to take over Café Volo in 1988. Over the years, he has been a fixture on the craft beer scene, starting Toronto’s Cask Day festival, bringing in craft beer from gradually expanding borders with his importing business, Keep6 imports, and selling brewing items like firkins to local breweries.

As Bar Volo evolved, much of the beer paraphernalia on the walls has been taken down, replaced by more modern décor such as stylized Animal Farm beer labels done in conjunction with Amsterdam Brewing.

“Before, we had to look like a beer bar, now, we’re known as a beer bar,” says Ralph of the 1,200-square-foot, 61-seat space (a patio holds another 60.)

Today, Morana’s 23-year-old son Julian is taking over the family business, taking his father’s influence in a new direction. Hip-hop named beers point to a more urban feel, meant to transition Volo from an older clientele to younger groups, says Julian.

• Beer •

At Bar Volo, don’t expect the familiar pint glass to be placed in front of you—Ralph refuses to use them,

preferring 16-ounce wine glasses for anything over six per cent and for Belgian-style brews.

“The pint is the way of the past,” Ralph says. “When you get a nice saison, you don’t put it in a pint glass.” He also offers smaller wine glasses and tasting glasses, to encourage people to try different styles.

An onsite pilot brewery also lets Ralph, who took sommelier courses at George Brown College and brewing classes in England, and head brewer Eric Ecclestone turn out Volo's house ales. Brewers from Ontario and Quebec are often found on site for collaborative efforts, such as Trou de Diable and Les Trois Mousquetaires.

• Place •

beerbistro 18 King St. E., 416-861-9872 beerbistro.com @beerbistroTO Hours: Mon. to Wed.: 11:30 a.m. - 1 a.m.

Thurs. to Fri.: 11:30 a.m. - 2 a.m.

Sat.: 11 a.m. - 2 a.m.

Sun.: 11 a.m. - 12 a.m.

Reservations available.

Seats: 74 plus a 22-seat party room.

Average check: $35

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2.

Photo 1: Owner Ralph Morana

(right) and son Julian.

Photo 2: Bar Volo's charcuterie boards.

Photo 3: Kitchen manager Jenna Harkness.

• Food •

Run by kitchen manager Jenna Harkness, Bar Volo’s menu consists of pasta, charcuterie boards and cheese selections, as well as specials such as veal burgers, pulled pork and traditional Italian dishes from the restaurant’s past, including Ralph’s carbonara.

Sourcing from suppliers such as Niagara’s Pingue Proscuitto, Stratford’s Monforte Dairy and Hogtown Charcuterie and Crown Salumi in Toronto, all charcuterie is sliced to order.

Open for more than a decade, beerbistro has been a stalwart of the craft beer scene in Toronto. Bar manager Raymond Bramberger says the bar caters to regulars and tourists looking to sample some of the best beers from Canada and around the world.

“We are always looking for new beers to bring in, constantly researching what’s out there and what might be great for the bar,” Bramberger says.

The 74-seat space—which features several large lighted globes that hang from the ceiling—is divided by a partition between the lounge and dining area. A party room at the back can hold up to 45 people for cocktails.

Located in the downtown core near several hotels, beerbistro is a haven for tourists looking to taste beer flavours.

Douglas Rajakariar is the owner/ operator and Lydia Veronica von Paal is the general manager.

• Beer •

The beerbistro offers a wide variety of Canadian and international beers on tap along with more than 100 bottled choices.

Draft selections include Blanche de Chambly and St. Ambrois Oat-

O N TA R I O R E S TAU R A N T N E W S

Bar Volo 587 Yonge St., (416) 928-0008 barvolo.com @barvolo Hours: Mon. to Thurs.: 4 p.m. - 2 a.m.

Fri. to Sat.: 12 p.m. - 2 a.m.

Sun.: 2 p.m. - 12 a.m.

No reservations available.

Seats: 61 seats with a 60-seat patio Average check: Between $30 and $45 for a pint each and a shared board for two people.

3.

meal Stout from Quebec, Rodenbach, De Koninck and Maredsous 8 Brune from Belgium, Publican House Square Nail Pale Ale and Cameron’s Rye Pale Ale from Ontario. There is also a rotating guest tap which features an Ontario craft brewery.

“There’s something for everyone,” Bramberger says. “I take it as a personal challenge to find a beer for anyone who says they are not a beer drinker.”

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• Food •

Executive chef Michelle Usprech says the menu is centered around the beerbistro’s extensive beer list, with nearly 80 per cent of the menu cooked with beer.

Usprech says she keeps up with both local and international food trends through vigilant research and constant communication with fellow chefs around the city.

The menu includes pizzas, salads, beer-based mussels, a bison burger, Indian-style beef curry, steak frites, and braised beef cheeks served with potatoes, green beans, cranberry orange compote and Belgian ale jus.

Each item on the menu comes with a suggested pairing.

There are also vegetarian and gluten-free options.

3.

Photo 1: Michelle Usprech,

executive chef and Raymond Bramberger, bar manager.

Photo 2: beerbistro

exterior.

Photo 3: Desiree

Andrews, bartender.

• Place •

George Milbrandt opened C’est What in the basement of a 19th century Front Street building 26 years ago. Milbrandt, who had a construction business, calls the decision an “early mid-life crisis.”

A homebrewer, the 27-year-old thought “wouldn’t it be great to have a bar.” With beer as the inspiration, he zeroed in on it as the foundation.

The 7,000-square-foot space has two rooms, 200 seats and live, local entertainment.

• Beer •

Milbrandt started off with eight taps in 1988. At the time, he noted there were only a handful of Ontario beers. The craft selection— all-Canadian and 90 per cent from within the province—has grown to 42 taps, with eight cask lines.

“We want to be a showcase for all the beers in Toronto,” says Milbrandt. He notes the increase in bar offerings mirrors the growth in the Ontario craft industry.

With 26 core labels and a number of rotating taps, the selection “pretty much covers the gamut of what Canadians brew.”

The bar produces its own beers from recipes created by Milbrandt— who started making them at a brewyour-own joint at King and Dufferin

streets—and includes Coffee Porter, Big Butt Smoked Dark Ale, Caraway Rye Beer and Mother Pucker’s Ginger Wheat. “We started off making these because there wasn’t anything else like it in the market at the time,” he says. Now contract brewing occurs at County Durham Brewing Company and Granite Brewery.

C’est What ascribes to a “craft beer manifesto,” only serving brews that meet its criteria: fresh, undiluted, single-batch beer made with all-natural ingredients.

• Food •

Frank Ward heads up the kitchen and in keeping with the local theme of C’est What, the menu tries to demonstrate the multiculturalism of the city.

“Truly Toronto cuisine is ‘Anything goes’,” says Milbrandt. The different cultures who have made Toronto home are represented by the dishes they have brought to the city. With a focus on comfort food and items made from scratch, signature dishes include Hog Town cobb salad, falafel, butter chicken and goat roti.

Showcasing Toronto extends from the food and beer to the musicians who grace the stage and the art on the walls. “We’re here to support the community,” he adds.

• Place •

Indie Alehouse Brewing Co. 2876 Dundas St. W, 416-760-9691 Indiealehouse.com @indiealehouse Hours: Mon.: 5 p.m. - 12 a.m.

Tues. to Thurs.: 12 p.m. - 1 a.m.

Fri. to Sat.: 12 p.m. - 2 a.m.

Sun.: 12 p.m. - 10 p.m.

Reservations available for groups of 20 Seats: 120, including a 20-person harvest table Average check: $22

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F E B R U A RY 2 014

Jason Fisher opened the 4,000-square-foot craft brewery and restaurant in the Junction (located near Keele and Dundas streets) in October 2012. Fisher has been homebrewing since the age of 16.

His winning Grade 10 science fair project involved beer making.

The former marketing analyst says he always wanted to start a brewery, but the beer scene didn’t have many examples to follow until more recently.

The 120-seat restaurant has exposed brick walls, wood table tops and a 20-person harvest table in front of the kitchen.

• Beer •

With 12 taps including a couple of guest taps, the line-up at Indie Alehouse is constantly rotating. Four house beers—created onsite by head brewer Jeff Broeders—are always available: Instigator IPA; Barnyard, a Belgian rye IPA; Breakfast Porter, made with roasted and malted grains and lots of oats; and a seasonal wheat beer. Broeders was in the first graduating class of Niagara College’s brewmaster/brewery operations management program at its new teaching brewery.

The brewpub produced 1,000 hectolitres last year. Beer goes for between $5.50 and $6.50, with size

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C’est What?

2.

Photo 1: C’est What? founder

67 Front St. E, 416-867-9499 Cestwhat.com @cestwhattoronto

George Milbrandt.

Photo 2: C'est What? exterior.

Hours: Sun. to Mon.: 11:30 a.m. - 1 a.m.

Tues. to Sat.: 11:30 a.m. - 2 a.m.

Photo 3: Coffee Porter.

Reservations available during the day

3.

Seats: 200 Average check: $25

dependent on ABV percentage and with alcohol content ranging from 3.5 to 13 per cent. Indie Alehouse doesn’t make any lagers or pilsners, and Fisher says sours, which evokes a "love it or hate it" reaction, seem to be quite popular with the clientele.

“We’re not very style guide dependent,” says Fisher. “When we add cherry to a beer, we go get cherries from a farmer.”

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• Food •

Todd Clarmo came on board as executive chef in October. With past gigs including Trump Toronto’s Stock restaurant and positions with Oliver and Bonacini Restaurants, Fisher says Clarmo amped up the menu and brought his network of suppliers to the brewpub. Everything is made in house and the burgers are ground daily. “We put a lot of emphasis on flavour,” says Fisher.

Share plates include cheese and charcuterie boards and crispy truffled polenta. Pizza toppings include barbecue duck and wild mushroom and kale options.

For mains, southern fried chicken and the short rib royale (stout-braised short ribs and a quarter pound patty with gruyere and crispy onions), mac and cheese with smoked beef brisket or wild mushroom and truffle are on offer.

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Photo 1: From left to right, head brewer Jeff Broeders, server and assistant brewer Brandon Judd, founder and president Jason Fisher.

Photo 2: Rainmaker Dry Irish

Stout.

Photo 3: Indie Alehouse exterior.

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• Place •

In late 2002, financial analyst Steve Abrams, brewer Michael Duggan and chef Jeffrey Cooper decided to get into the brewing game with an East End brewery. Today, the 12,000-square-foot site at 21 Tankhouse Lane in the Distillery District holds Mill St. Brew Pub and the newest addition: the adjoining 8,000-square-foot Beer Hall.

“We wanted to have an ironic beer hall; something modern without liederhosen and steins,” says Abrams. Through concrete walls mixed with drop ceilings made from Douglas fir, fireplaces, contemporary art and nano-doors to a large patio, The Beer Hall is an urban take in the middle of a historic site built on the old Gooderham and Worts industrial area. “When we first started in the Distillery District, cabs wouldn’t come here. It’s amazing what has happened in a decade,” says Abrams.

Visitors to the space can check out the onsite brewery (“the heart and soul of Mill St.,” says Abrams), which flows beer via overhead exposed copper piping to the taps.

"The pipes are a combination of form and function, not just delivering beer but also extending from the old to the new parts of Mill St.," says Abrams.

• Beer •

Today, with brewer Joel Manning who joined in 2005, Mill St. produces 40 to 50 styles of beer. “We don’t do extreme stuff. Brewing classic styles of beer is what we do. We like consistent beers rooted in tradition,” says Abrams.

Mill St.’s first product was its organic beer, followed by its signature Tankhouse Ale. Drawing from the Distillery community, Mill St. uses coffee from its neighbour Balzac’s Coffee Roasters to make its coffee porter.

The company has also set its sights on distilling, with Kaitlin Vandenbosch taking charge of the day-to-day operations for Mill St.’s bierschnaps, and a whisky in the works for future release. The bierschnaps, made from distilled beer, is served as a shot and has 40 to 50 per cent alcohol. A stronger version, an amber coloured hopfenschnaps, is aged in oak and infused with hops.

581 Markham St., 416-516-5787 victorycafe.ca @VictoryCafeTO Hours: Mon. to Fri.: 3 p.m. - 2 a.m.

Sat. to Sun.: 10 a.m. - 2 a.m.

Reservations available.

Seats: 78 in the main bar and 100 upstairs Average check: $20

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Photo 1: Steve Abrams,

co-founder.

Photo 2: Keg of Mill St.

whisky.

Photo 3: Mill St. open

kitchen.

3.

• Beer •

Most of the beer on tap comes from Ontario breweries, with the exception of a cream ale and an oatmeal stout from McAuslan’s in Quebec.

With 24 regular and eight rotational taps to choose from, Walcarn says there’s something for everyone.

“There’s enough rotation and different stuff coming in from the breweries that we always have something new or interesting on tap,” he says.

The draft selection includes:

21 Tank House Ln., (416) 681-0338 beerhall.millstreetbrewpub.ca @MillStBrewPubTO Hours: Mon. to Tues.: 12 p.m. - 10 p.m.

Wed.: 12 p.m. - 11 p.m.

Thurs.: 12 p.m. - 12 a.m.

Fri.: 12 p.m. - 2 a.m.

Sat.: 11:30 a.m. - 2 a.m.

Sun.: 11:30 a.m. - 10 p.m.

Seats: 270 seats inside, 130 seats on the patio, total overall capacity of the entire establishment (Mill St. Brew Pub and The Beer Hall at Mill St. Brew Pub) is 910 people.

Chef Jeremy Eidt from Fab Concepts Inc. puts together a focused menu using Mill St. product that ranges from bistro to beer garden, such as a house-made wild boar bratwurst sausage served with a pretzel bun, or a miso and Belgian witbier-glazed salmon with soba noodles.

Located just south of Toronto’s iconic Honest Ed’s, the Victory Café or “The Vic” has been serving beer since 1970, and has been heavily involved in the craft beer scene since then. The narrow, dimly lit space is warm and inviting. Deaglan Walcarn, head server and resident beer guru, says the bar is “your neighbourhood pub that people travel to visit.”

The bar is owned by Shote Ndreka, who took over more than two years ago. Within the past six months, news broke that Honest Ed’s and the stores along that block were being sold.

According to Ndreka, there are no current plans, as of yet, to move The Vic, since the sale is four or five years away.

The Beer Hall at Mill St. Brew Pub

Reservations available.

• Food •

• Place •

Victory Café

O N TA R I O R E S TAU R A N T N E W S

Average check: $25

County Durham’s Hop Addict IPA, Beau’s Lug Tread Lagered Ale, Neustadt Springs 10W30 Dark Ale and Denison’s Weissbeir.

Walcarn, an avid homebrewer, says more and more people are becoming adventurous when it comes to beer, pointing to people experimenting with sour and barrel-aged beers and a rebirth of old beer styles such as kvass, koyts and gruits.

For customers looking to taste several types of beer, the bar serves five-ounce flights.

The Vic also serves several Ontario cask ales, a wide selection of bottles, and gluten-free options.

“We are really lucky in Toronto and Canada for how much we have available to us,” he says.

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Photo 1: Victory Café

owner Shote Ndreka.

Photo 2: Draft taps at

Victory Café.

Photo 3: Victory Café

exterior.

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• Food •

The Victory Café serves up a full menu that includes the usual pub fare of nachos, wings and poutine.

The menu also includes: samosas, salads, an open-face blackened tuna sandwich, pulled pork, curry, Alaskan wild salmon, and an eightounce rib eye steak. The staff is able to suggest appropriate beer pairings, but according to Walcarn, “we pretty much just let people do their thing.”

Vegetarian and gluten-free options are available. Weekend brunch is also offered.

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• Place •

Opened in May 2012, the 3,700-square-foot space is divided into two sections by a dramatic red curtain. With a standing room capacity for 200, there are 46 seats in the front dining area and space for 100 seats in the bar/event space. The work of Toronto artists adorn the exposed brick walls and retro pinball machines line the east wall.

Manager Jeff Kelly organizes an assortment of entertainment and events ranging from music and movies to trivia and comedy.

At the front entrance a collection of VHS favourites are on hand for those waiting for a table.

• Beer •

The 16 taps are heavily rotated with Ontario Craft selections, as evidenced by Kelly’s collection of more than 200 tap handles. Kelly encourages sampling and makes between two and six weekly beer additions.

Two beers—Beau’s Lug-Tread lagered ale and Junction Conductor ale—are always on hand.

Kelly noted that 3030 always has a stout, lager, blond and pilsner on draft. Often, a seasonal beer is also offered.

Kelly says that the West End brewer Junction Craft Brewing is the most popular as the brewery cre-

ates a number of good one-offs and have had the occasional tap takeover at 3030. “[Something from] the Junction is going to sell in the Junction,” says Kelly.

In restaurants and pubs across Toronto, there’s a wide range of craft beers to explore. From pilsners to weissbiers, David Ort, author of The Canadian Craft Beer Cookbook, breaks down some of the common styles that you’ll find on the craft beer circuit.

David Ort is a Toronto-based freelance food and drink writer and is the author of the Canadian Craft Beer Cookbook.

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• Food •

Executive chef Adisa Glasgow created a selection of share plates, which include a pig tail torta, butter chicken wings, baba ganoush served with plantain chips, steak tartare and blue cheese mac ‘n cheese.

An often changing dinner menu (rotating every three or four months) features a handful of entrées, including ratatouille on garlic French bread, arugula, basil and apple cider vinegar reduction; braised halibut cheeks with a purple potato and walnut mash; and stewed beef with sweet potato dumplings.

From the island of Trinidad, Glasgow favours international fusion when creating a dish.

“He puts a Trinidadian twist on a more traditional dish,” says Kelly, who noted the chef is constantly learning, researching and “always looking for inspiration.”

For weekend brunch, waffles can be ordered traditional-style with maple syrup and fruit, or with chicken or oxtail cooked into the batter and served with a spicy gravy.

• Lagers •

Beer Styles 101

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F E B R U A RY 2 014

Lagers were developed as a group of styles in central Europe during the 19th century. They are all brewed with yeasts that ferment at the bottom of the tank (these are cultured strains of brewer’s yeast that prefer cooler temperatures). In general, they are lighter in colour, body and flavour than ales and should be served at cooler temperatures.

There are craft beers in a variety of lager styles, but the category also includes the mass-market international lagers that dominate the global beer market.

PILSNER: This style traces its origins to Bohemia and the surrounding area in southern Germany and specifically, to Pilsen in the Czech Republic. Pilsners tend to be quite hoppy and pale in colour.

BOCK: These smooth lagers are medium to dark in colour and have a low level of bitterness. Doppelbocks have a relatively higher alcohol content and more malt sweetness.

DARK LAGER: Sometimes also known as schwarzbiers, these dark lagers are brewed with some dark, roasted malt in the recipe. The style comes from what used to be East Germany, and it only barely survived the 20th century.

3030 Dundas West 2.

Photo 1: Executive chef Adisa Glasgow and manager Jeff Kelly.

Photo 2: 3030 Dundas West exterior.

Photo 3: 3030 Dundas West interior.

3030 Dundas St. W, 416-769-5736 3030dundaswest.com @3030DundasWest Hours: Mon. to Tues.: 5:30 p.m. - Close Wed. to Fri.: 3 p.m. - Close Sat. to Sun.: 10 a.m. - Close Reservations available

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Seats: 46 in the dining area.

Average check: $30, including after dinner drinks

• Ales •

Ales are the older of the two general styles of beer-making and use top-fermenting yeasts, which act more quickly at warmer temperatures than lager yeasts. Ales should generally be served at a warmer temperature than lagers.

ABBEY ALE: If the beer is brewed by one of the eight designated Trappist monasteries in Europe that brew beer, it can use the protected Trappist designation. Dubbels are strong and have lots of dark and dried fruit flavours. Tripels are stronger still, but tend to be paler and lean more to rum-like spice flavours. Other monasteries (and non-monastic brewers) around the world also make beers that mimic the characteristics of these styles.

BELGIAN WITBIER: This style is brewed with a particular Belgian yeast and tends to have a light colour and flavour. Witbiers usually show flavours of orange peel and coriander (often because those are ingredients).

SAISON AND BIÈRE DE GARDE: These ales from southern Belgium and northern France, respectively, are light gold to orange in colour and match fruity, yeast-derived aromas with a subtle bitter kick. Bières de garde usually have more of an herbal spice note than saisons but both go exceptionally well with a wide variety of food.

BROWN ALES: Amber to dark brown in colour, English brown ales are low in bitterness and can be high in malt sweetness. Their roasted flavours go well with the flavour of roasted or grilled meat. American brown ales tend to be quite hoppy by comparison to the English ones.

PALE ALE: Not to be confused with commercial pale lagers, pale ales are brewed from malts on the lighter end of the spectrum, but also prominently feature hops, which make them some of the most strongly flavoured beers. English-style pale ales depend on hops for bittering and a floral, complex aroma, while their American-style pale ale cousins are even more bitter and go for bright citrus flavours, such as grapefruit peel, from their hops. Belgian-style pale ales strike a balance between the English and American styles and put yeast-derived aromas and flavours in the spotlight. India pale ales (IPAs) have a historical connection to ales—they were brewed with a higher level of alcohol and more hops to preserve them for the journey to India during the British colonial period there.

• Other Types • PORTER AND STOUT: These related beer styles are marked by the dark colour they get from roasted malt.

Along with the colour, they often share flavours like chocolate, coffee and dark toast. Imperial porters and imperial stouts both have a higher alcohol level than usual and generally have a thicker mouth feel.

BARLEY WINE: These medium- to dark-coloured beers have a complex mix of flavours and a lot of alcohol. The history of the barleywine style stretches back to Norman times. Nobles living in England who couldn’t grow grapes but wanted to imitate their favourite drink managed to do so by using the materials available to them. American-style barley wines usually have more hops (and bitterness) to balance their malty sweetness compared to English-style barley wines

WEISSBIER: Wheat is used as well as malted barley to make these lightcoloured ales. Hefeweizen have a cloudy appearance caused by the unfiltered yeast, which also gives them their distinctive aromas and flavours of banana and cloves. They are the most popular style of beer in Bavaria. Strong weissbiers are known as weizenbocks.

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Canadians make a splash at World Beverage Competition in Geneva

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GENEVA—Canadian wine, liqueur and beverage makers won awards at the annual World Beverage Competition held in Geneva, Switzerland, in early January.

More than 10,000 entries from around the world competed in a blind taste test for platinum, gold, silver and bronze awards in a variety of beverage, spirit, wine and beer categories.

The Vibrant Vine, a small, family-run winery from Kelowna, BC, received three awards: platinum white wine, bronze white wine and bronze in the packaging category for its distinctive bottles with 3-D artwork.

Toronto-based Jaan also took home best in show for its liqueur that blends exotic spices infused with vanilla, citrus and maple.

In the beverage category, Spearhead Springs won platinum for water and Dipps Double Down won gold in the energy drinks category.

And in the spirits category, Ungava Canadian Premium Gin brought home a silver medal.

The World Beverage Competition is one of the largest international beverage competitions and is a member of the World Trade Organization.

Best White Wine: The Vibrant Vine Wyn Lewis of The Vibrant Vine said the family-run winery is very pleased with the results. “We’ve been bouncing off the walls here,” Lewis told ORN. “People are sending me emails from the U.K., and from Germany and France saying, ‘Canadian wine? Who are you?’”

The Kelowna winery only produces 4,000 cases annually on a small 11-acre farm. Lewis and his wife Marion do all of the farm work while their son Tony is the winemaker and their son Phil designs the labels.

Lewis said he was shocked when he found out about the awards because he didn’t even know the wine had been entered.

TricorBraun, a U.S.-based company that sells bottles to The Vibrant Vine, asked if they could enter the bottles in a packaging contest in Geneva.

“We had no idea, of course, that we’d been entered into a wine competition,” Lewis said. “We thought we were in a packaging competition.”

After the awards were announced, TricorBraun sent The Vibrant Vines an email congratulating them on winning the bronze medal for packaging at the World Beverage Competition.

Lewis said that not until the very end of the email was there mention of placing first overall in the white wine category.

“We never, never expected this,” Lewis said, who has applied to double the capacity of the winery’s tasting room in response to the recent attention.

bia, Alberta and Manitoba with plans to move into Quebec in the near future.

The liqueur was available at the LCBO in Ontario last summer, but quickly sold out. The LCBO has placed another order, which should hit shelves

by May. Dhanjal said blending and bottling is moving from Toronto to Montreal once custom-made bottles arrive.

The company has plans to produce Jaan whiskey, vodka, ch o co l a te s , truffles and a Jaan-fla-voured ice cream.

Best Liqueur: Jaan Judges at the World Beverage Competition noted that Jaan—a paan-based liqueur blended in Toronto and winner of the best in show liqueur—was “a very unique liqueur.”

Raj Dhanjal, president Jaan Inc., told ORN the liqueur is made with “exotic Indian spices” infused with vanilla, maple and citrus, adding that he was “pleasantly surprised” with the results of the competition.

According to Dhanjal, the liqueur can be used in cocktails, martinis, coffees, teas, mixed with tequilas or whiskeys, or even poured over ice cream.

Currently Jaan—branded from a Hindi word meaning both “love” and “life”—is available at Ontario border duty free stores and in British Colum-

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Beau’s spills across border into N.Y. state VANKLEEK HILL, ON—Beau’s All Natural Brewing Company has signed an agreement to distribute its beer throughout New York state.

Beau’s signed a distribution deal with Remarkable Liquids, an Albany, NY-based distributor; a move that could see Beau’s craft beer south of the border as early as March.

According to co-founder Steve Beauchesne, the move will maintain a self-imposed boundary of a day’s drive for distribution.

“Growth for growth’s sake would be a huge mistake,” Beauchesne told ORN. “We are pursuing a goal of being a truly regional brewery and for us, that means drawing a line of about a day’s drive.”

Beauchesne added he isn’t entirely certain how much beer will head south of the border, but the brewery is prepared for large orders.

“We are going to focus on doing it right as opposed to moving volume,” Beauchesne said.

“The plan is not to go in with a huge advertising budget, but rather to go and start with restaurants that really appreciate and understand craft beer.”

Beauchesne said the move south of the border was “remarkably easy” and that the brewery

only had to submit label designs before being approved. Beer is one of the safest beverages to drink because the fermentation process kills threatening pathogens and U.S. import laws reflect an understanding of that safety, he said.

While Beau’s continues to launch unique seasonal brews (in February, for example, they launched Ellsmere’s Regret, a chocolate, marshmallow and hemp stout), distribution south of the border will begin with Beau’s flagship beer Lug Tread Lagered Ale and Tom Green Beer, a milk stout named after the Canadian actor and comedian. Both beers are certified organic and can be distributed in bottles and in kegs.

Beau’s teams up with arts centre Beau’s has announced exclusive pouring rights at the Shenkman Arts Centre and will collaborate with the centre to present live music and visual arts for the 2014-15 season.

“Shenkman Arts Centre has always been committed to supporting and collaborating with local industry. Beau’s was a perfect match, not only because they are in Eastern Ontario, but because they share our vision to support performing and visual artists,” Shenkman Arts

From right to left: Spencer Roakes, Remarkable Liquids; Tim Beauchesne, Beau’s co-founder; and Steve Beauchesne, Beau’s co-founder.

Centre development specialist Karen ScottGagne said in a statement. The first collaboration will be a series of “Beau’s Arts” events and

receptions introducing new artists and exhibitions. Later this year, “Beau’s Shows” will feature a line-up of indie-rock concerts.

Craft brewery to open in Guelph GUELPH, ON—Royal City Brewing will become Guelph’s latest craft brewery when it opens this spring.

Founders Cameron Fryer and Russell Bateman are gearing up to launch the 3,000-square-foot brewery and tasting room near Victory Road South and York Road.

“For us, it is really important to be a part of the community of Guelph,” Fryer told ORN. “We’re very excited to find our place here.”

The nanobrewery will open with two flagship beers: Smoked Honey Beer, a brown ale made with German beechwood-smoked malt and honey added prior to fermentation; and a Dry Hop Ale, a hybrid of a West Coast pale ale and an English pale ale, with a hop character and lower alcohol content at five per cent ABV. The flagship beers will be produced in double batches in a five-hectolitre tank.

There are also plans for a stout, likely a coffee stout using a local roaster, according to Fryer.

A rotation of beer will be brewed in fivehl batches and distributed commercially in growlers.

To start, the flagship beers will be distributed to local craft beer bars. Royal City Brewing is working with local artist Cai Sepulis who is designing the brewery’s labels.

According to Fryer, the craft breweries in the region have been supportive of the opening.“We’re all kind of in the same boat, so there’s a lot of experiences and a lot of frustration that we can kind of share,” Fryer said.

F E B R U A RY 2 014

David Weaver and Bill Atwood of Corby Distillers accept their award from Davin de Kergommeaux (center). Photo by Jen Steele.

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Lot No. 40 named Canadian Whisky of the Year VICTORIA, BC—The Canadian Whisky awards were announced on Jan. 16 as part of the Victoria Whisky Festival.

Nine independent judges voted Corby’s Lot No. 40 the Canadian Whisky of the Year at the fourth annual competition. More than 60 whiskies from across the nation were entered.

Chairman of the judges Davin de Kergommeaux called the winning whisky, “the very essence of what rye whisky is all about.”

Lot No. 40 is distilled at the Hiram Walker Distillery in Windsor, ON, and was made from a 19th century recipe by Canadian Josh-

Suntory to buy Beam

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ua Booth. The recipe uses 90 per cent rye and 10 per cent malted rye and the whisky is aged in brand new oak barrels.

According to de Kergommeaux, sales of high-end Canadian whisky are on the rise with exports up nearly 25 per cent in 2013.

While overall sales remain flat within Canada, he says, value brand whisky sales are declining with more customers buying top shelf brands.

De Kergommeaux said more women are drinking whisky and millenials make up nearly half of whisky drinkers in Canada.

“Restaurateurs should know the millennial

generation really loves whisky and that they are willing to pay a little bit more to get really good quality,” he said. “The millennial generation has led a resurgence in the bold robust Canadian whiskies.”

Other winners include Alberta Premium Dark Horse, Forty Creek Heart of Gold, Masterson’s Straight Rye Whiskey, Wiser’s Red Letter and Crown Royal Black.

Two microdistilleries also earned medals: Still Waters Distillery from Concord, ON won a bronze; and Last Mountain out of Lumsden, SK, took home bronze and silver awards.

A taste of CALIFORNIA...

Bring the taste of California to your table with quality canned California Cling Peaches!

• Canned peaches are a better value than fresh peaches, coming in at $0.08 per cup less than fresh according to an MSU study.

• California canned fruits are packed in either juice or light syrup with absolutely no additives or preservatives used in the canning process.

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Laphroaig is one of the brands being acquired from Beam by Suntory.

OSAKA, Japan—Suntory Holdings Limited has agreed to buy Beam Inc. in a US$16-billion deal announced in January.

The sale is expected to close in the second quarter of this year. It will potentially make Suntory the third largest distillery in the world, according to the CBC. Suntory, whose portfolio includes both alcoholic and non-alcoholic brands such as Ribena, posted sales of $17.6 billion in 2012 and has more than 28,000 employees.

With the acquisition of Beam Inc., Suntory’s net sales of spirits will exceed $4.3 billion, according to the company. The move will add: Jim Beam, Maker's Mark and Knob Creek bourbons; Teacher's and Laphroaig Scotch whiskies; Canadian Club whisky; Courvoisier cognac; Sauza tequila; and Pinnacle vodka to Suntory’s portfolio.

Currently the company produces Japanese whiskies Yamazaki, Hakushu, Hibiki, and Kakubin, Bowmore Scotch whisky and Midori liqueur.

"I believe this combination will create a spirits business with a product portfolio unmatched throughout the world and allow us to achieve further global growth,” Suntory’s president and chairman of board Nobutada Saji said in a release.

“We are particularly excited about the prospect of working more closely with Beam's excellent management and employees who will play an integral part in the growth of the business,” he said.

Beam management, including president and chief executive officer Matt Shattock, are expected to remain in place at Beam headquarters in Deerfield, IL. Worldwide, the company has 3,400 employees and posted 2012 sales of $2.5 billion.

• Canning is one of the safest forms of packing the high heat and vacuum seal prevent micro-organisms that cause food-borne illness.

• An Oregon State University study revealed that vitamin C levels are almost 4x higher and antioxidants are 1.5x higher in canned than fresh while retaining those levels over a 3 month storage period.

• In a recent Time Magazine cover story, "The Anti Food-Snob Diet", Dr. Mehmet Oz makes a nutritional case for canned peaches as "stalwarts of a healthy diet" and "the winner over their fresh counterparts".

Healthy Peaches and Greens Emphasizing vegetables and fruit is part of healthy eating. California Cling Peaches financially supports the Health CheckTM Program. This is not an endorsement. See www.healthcheck.org Nutrition Information: 130 g (1/2 cup) Cling Peaches in light syrup: 80 Calories, 0g Fat, 20g Carbohydrate, < 1g Protein.

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• Dr. Oz says that "studies indicate that carotenes, which can reduce cancer rates and eye problems, may be more available to the body following the routine heat treatment [of canning]."

A participant of Heart & Stroke Foundation of Canada’s Health CheckTM Program

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PROD UCT S Home on the range Montague has added to its Leg Legend equipment line with a 36-inch range. The Legend 4 Hob Induction Range is a heavy-duty electric in induction range.

The product features four individually-controlled 3.5-kilowatt hobs, a one-piece, six-millimeter thick Ceran glass-ceramic cooktop, an integrated fan cooling system and a pan detection system with a temperature sensor. Montague also offers single and dual hob induction ranges.

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Globe goes digital

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1. Legend 4 Hob Mixer. 2. Globe Mixer digital controls. 3. Black toilets from California-based Icera.

4. Oil Eater 32oz. bottle. 5. EarthBulb from EarthTronics.

Globe Food Equipment Company has announced new digital timers for its 10-quart through 60-quart planetary mixers. According to the company, the timers will significantly improve consistency and be more accurate and reliable.

The digital timers stop when the mixer shuts off, and restart when mixing continues. A “last batch recall” feature remembers the timer time last input for easy duplication of the same recipes. The digital timer has a seven-segment LED display and an audible indicator.

Flushing in the dark Black toilets from California-based Icera have hit the market and will be available for most of the company’s premium models by year’s end.

According to a release from the company, the colour change makes

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The non-flammable cleaner and degreaser from Oil Eater is suited for cleaning wall markings, oil spots on asphalt or concrete, lawnmowers, ovens and outdoor grills. The new Oil Eater Original is also safe to use on clothing, upholstery and carpets.

It is water-based, biodegradable and carries a fresh scent. The cleaner is also acid-free and contains no abrasive or petroleum solvents. The product comes in 32-ounce spray bottles and one-, five-, 30- and 55-gallon containers.

Lights exceed limits EarthTronics has announced that three of its lamps meet or exceed the voluntary limits for LED lights set by the California Energy Commission (CEC).

The 23-watt LED recessed fixture retrofit kit, the 13-watt BR30 EarthBulb LED floodlight, and the 13-watt A19 omni-directional LED lightbulb were all tested for colour of light and light consistency, measurements that ensure light quality.

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a strong statement and is both “sophisticated and glamorous.”

“The functional role of the toilet has long overshadowed the need for style and colour other than classic white,” the statement read.

The black toilets will include silent close toilet seats, non-staining, anti-microbial finish, efficient Hyperion flushing technology, and a two-year product warranty.

By Years G R O U P

of innovation

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F E B R U A RY 2 014

COMING EVENTS Feb. 10: Canadian Association of Foodservice Professionals Top Management Night, International Centre, Mississauga. www.cafp.com

Mar. 24-27: International Pizza Expo, Las Vegas Convention Center, Las Vegas, NV. www.pizzaexpo.com

Tradeshow, Sudbury Show, Garson Community Centre, Garson, ON. www.flanagan.ca

May 6-7: Canadian Restaurant Investment Conference, Eaton Chelsea Toronto Hotel, Toronto, ON. www.restaurantinvest.ca

Feb. 12-13: Canadian Tourism & Marketing Summit, Eaton Chelsea Toronto Hotel, Toronto. www.cdntourismmarketing.ca

Mar. 26: Gordon Food Service 2014 Spring Food, Tabletop & Supplies Show. Toronto Congress Centre, Toronto. www.gfscanada.com

Apr. 24-27: Canadian Association of Foodservice Professionals 2014 National Conference, Delta Ottawa City Centre, Ottawa. www.cafp.com

May 12: Terroir Hospitality Industry Symposium, Arcadian Court, Toronto. www.terroirsymposium.com

Apr. 2-4: SIAL Canada Show, Palais des Congres of Montreal, Monteal. www.sialcanada.com

Apr. 29: Nutrition for NON-Nutritionists, University of Toronto St. Michael’s College, Toronto. www.nutritionfornonnutritionists.com

Feb. 22-25: Canadian Society of Club Managers National F&B Conference, Delta Bessborough Hotel, Saskatoon. www.cscm. org.

Mar. 2-4: CRFA Show. Direct Energy Centre, Exhibition Place, Toronto. www.crfa.ca Mar. 14: The Digital Restaurant Project.

Ryerson University, Toronto. www.digitalrestaurantproject.com Mar. 16-18: International Boston Seafood Show, Boston, MA. www.seafoodexpo.com

Apr. 7-9: Online Revealed Conference, Hilton Toronto Airport Hotel & Suites, Toronto. www.onlinerevealed.com April 15: Flanagan Foodservice Annual Tradeshow, Kitchener Show, Kitchener Memorial Complex, Kitchener, ON. www.flanagan.ca April 23: Flanagan Foodservice Annual

May 4-6: Bakery Showcase, International Centre, Mississauga, ON. www.baking.ca May 6: Flanagan Foodservice Annual Tradeshow, Owen Sound Show, Owen Sound Bayshore Arena, Owen Sound, ON. www.flanagan.ca

May 17–20: National Restaurant Association Show, McCormick Place, Chicago, IL. show.restaurant.org May 24: We Care Gala & Awards dinner, International Centre, Mississauga. www.friendsofwecare.org May 28–June 2: CCFCC National Convention 2014, Gatineau, QC. www.ccfcc.ca For more information or event listings, visit: www.canadianrestaurantnews.com.

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PE OPLE

Left: David Neinstein. Right, top: John LeBoutillier. Right, bottom: Stuart Cameron.

GS1 Canada appointed John LeBoutillier, Unilever Canada president and chief executive officer and Grant Froese, Loblaw Companies chief administrative officer to its board of governors.

“We are proud to welcome these esteemed Canadian industry leaders to our board,” N. Arthur Smith, president and CEO of GS1 Canada, said in a Jan. 9 release. “Their knowledge and expertise will help enhance our board’s strategies, and accelerate industry adoption of GS1 standards, driving a more efficient value-chain.”

LeBoutillier began his career in account management at Ogilvy & Mather advertising. He joined U.S. operations at Kraft in 1992 and held several senior positions there. In 2007, he was hired as senior vice-president of Unilever Food U.S. before heading the Canadian operations.

Froese joined Loblaw in 1978 as a store colleague and has held

various leadership positions within the company.

The 20-member board, which consists of CEO-level executives, directs the overall financial and strategic direction of GS1 Canada, a member of the international supply chain standards organization.

Murray McEwen will soon become a member of the Order of Canada, this nation’s highest civilian honour, “for his contributions to the food industry and for his sustained commitment to supporting his community,” as cited by the Governor General’s office.

The Erin, ON-resident spent most of his career with Britishowned Tate and Lyle—which oversees North American companies such as Redpath Sugar in Toronto—and was president and chief executive officer when he retired.

McEwen was part of the team

who discovered sucralose, a sugar substitute that can be used in cooking. He was a member of the board of directors of Breakfast for Learning, a national breakfast program for children.

Stuart Cameron of Patria, Carl Heinrich of Richmond Station, Grand Electric’s Colin Tooke, The Grove’s Ben Heaton, David Neinstein of Barque Smokehouse and Damon Campbell of Bosk are some of the city’s chefs announced as participants in the inaugural Taste of Toronto festival.

Not to be confused with Toronto Taste, the four-day IMGsponsored festival originated in London 10 years ago and takes place in 20 cities around the world.

Held at Fort York Historic Site July 24 to 27, the event will include food demos, interactive cooking classes, wine tasting, live music and chef Q&As.

Nick Perpick

Come satisfy your Appetite for Adventure at the Gordon Food Service® 2014 Spring Food, Tabletop & Supplies Show.

Ascend to new heights by exploring new flavours and ideas for your business.

March 26 Toronto

Toronto Congress Centre, Halls D & E 9 a.m.–5 p.m.

For more information, contact your Gordon Food Service representative at (800) 268-0159.

gfscanada.com

Nick Perpick retires Nicholas Perpick retired as the president and chief operating officer of Prime Restaurants Inc., as of January 31. Perpick has been with the company since its inception in 1979 and was directly involved in the operations, strategic planning, organizational and concept development of Prime Restaurants. He has held the COO position since May 1997, and the role of president since February 2001.

His previous roles include senior vice-president of operations of Prime's predecessors from August 1989 to June 1995 and executive vice-president from June 1995 to May 1997.

Perpick graduated from the Hotel and Restaurant Administration program at Fanshawe College in London, ON. He was the 2001 Ontario Restaurant News Restaurateur of the Year, and a gold award winner for

foodservice chain operator from the Ontario Hostelry Institute.

Last October, Prime Restaurants became a wholly-owned subsidiary of Cara Operations Limited through a strategic financing partnership with Fairfax Financial Holdings Limited, as well as taking on a new president and chief executive officer Bill Gregson of the combined enterprise.

In other changes at the company, the departure of Rick McNabb, chief operating officer for Swiss Chalet and Harvey’s was announced to franchised and corporate stores in late January. McNabb was appointed to the position in early 2012 by then-president Don Robinson. Replacing Dave Minnett, McNabb was formerly the president of Kelsey’s and Montana’s from 2010 to 2012, and Milestone’s from 2008-2010. Prior to that, he was the president of Harvey’s for two years.

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