Ontario Restaurant News - October 2013 by Ishcom Publications

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Building a better

mousetrap

From left: Jennifer Birmingham, Aaron Linley and Bronwyn Linley.

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By Leslie Wu, editorial director STRATFORD, ON—Operator Jennifer Birmingham is hoping that diners will beat a path to her door with her new take on the local luxury dining scene, The Bruce Restaurant, which opened its doors at 89 Parkdale St. in early September for a soft launch. The attached 29-room hotel, still under construction, will have its grand opening in May 2014.

The 75-seat restaurant and lounge is helmed by executive chef Aaron Linley and his partner Bronwyn Linley, who both moved back to Stratford, ON in 2001 to open Bijou, an Ontario Street restaurant that has been up for sale since April. A Stratford native, Aaron Linley’s experience includes an apprenticeship and sous chef position at Rundles Restaurant, a sous chef position at Halifax’s Maple Restaurant with

chef Michael Smith, and a chef role at Le Nouveau Parigo on Bloor West in Toronto. A graduate of the Stratford Chef ’s School, he also teaches there in the off-season as a chef instructor. Linley described his cuisine as “nouveau Ontario,” using French technique and ethnic influences “applied to the good things of this province.”

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Prepping for hospital foodservice By Kristen Smith, assistant editor, digital content TORONTO—La Prep, a Montrealbased fast casual franchise, made the move into hospital foodservice last month with a location in Scarborough’s Rouge Valley Centenary Hospital on Sept. 16. With more than 50 units in Canada, the eateries are found primarily in office towers, with some located in shopping centres and universities. President John Beauparlant told ORN that additional expansion plans for La Prep include a location currently under construction in Vancouver’s Waterfront Station and requests for proposals are before the boards of Toronto- and Vancouver-area hospitals. In the late 1990s, the brand moved into the Ontario market under master

franchisee Naveen Seth of Seth Commercial Corp. and opened locations in Alberta and British Columbia in 2004. A 2010 repositioning moved away from the name Café Supreme to better represent the brand to the average customer. “People looked at the brand and they thought we were a coffee shop, but we’re more than a coffee shop; almost 70 per cent of our sales are predominantly on food,” said Beauparlant. Since the rebranding, La Prep has been aggressively pursuing development, opening between seven and 10 new stores annually. The chain has 23 locations in Ontario, as well as locations in Quebec, Vancouver, Calgary, Edmonton and, most recently, Saskatoon. “The key focus for us is to infill a lot of the key urban markets that we

currently are in,” Beauparlant said, adding this focus includes institutions and transportation hubs. The company is targeting healthcare facilities in major urban areas and Beauparlant said the brand is well aligned to some universities and hospitals, as it offers healthy options, with sandwiches, salads and baked goods made on site. He pointed out the chain’s strong breakfast component is reflected in the average ticket of between $6.25 and $7. The quick-service restaurant is flexible when it comes to size, and has stores between 400 and 2,000 square feet, depending on the location. Beauparlant said the chain is focusing on opening stores with a more upscale image—including soft seating and fireplaces—in 1,200 to 1,400-squarefoot spaces with 35 to 40 seats.

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Joseph Nusca celebrated his 90th birthday this past August. This makes him one of the longest serving, active owners of any food service equipment dealer in Canada.

His long list of lifetime achievements in the food industry include: • One of the earliest members of the Canadian Restaurant and Foodservices Association (CRFA). • Associate Member in good standing of the Canadian Federation of Independent Grocers (CFIG). • Associate Member in good standing of the Ontario Dairy Council (ODC). • Was called upon to serve on the Advisory Board to draft the Refrigeration Technicians Curriculum for Ontario schools in the early 1950’s for the Department of Labour and Board of Education.

oseph is still Licensed as a qualified Refrigeration Technician and is an industry innovator who pioneered services such as 0% lease rate equipment financing, Try Before You Buy equipment rental program and site location service through ICI World.com. With all of this business activity, Joseph still makes time for community service including Honorary Secretary of the Hamilton District Society for Disabled Children since 1970, lifetime member of Service To Mankind (Sertoma) since 1955, and he sat on the advisory board of the Hamilton Catholic School Board for children of special needs for approximately 25 years. As past President of the Canadian Club of Hamilton, he received a national award at the British Columbia Convention for Most Improved Club.

• Past Associate member of the Canadian Food Service Executive Association changed to the Canadian Association of Foodservice Professionals • Charter member of the Refrigeration Services Engineers Society (RSES). • Member of the American Society of Heating, Refrigerating & Airconditioning Engineers (ASHRAE).

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Real Jerk

relaunches

Real Jerk restaurant co-owners Ed and Lily Pottinger.

By Don Douloff TORONTO—The last two years have been a rollercoaster ride for the Real Jerk, but the Jamaican restaurant overcame its hurdles and reopened Sept. 25 in the city’s east end. The trouble began a few days before Christmas 2011. After 23 years of operating the business at the corner of Broadview and Queen Street East, the restaurant’s owners were asked to leave (with one month’s notice) by their landlord. In January 2012, the owner of the Loft mixed-use condo at Queen Street East and the Don Valley Parkway asked Real Jerk owner Ed Pottinger to set up shop in that building. But that location never got off the ground: when a liquor-license application notice was posted at the Loft, residents were “hostile” and

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signed a petition in protest, Pottinger told ORN. Pottinger eventually found a suitable location at Carlaw and Gerrard Street East, in the former site of the Playpen, the eatery from restaurateur Johnny K that operated for less than two years. “We found a space that’s right for us, a standalone business with parking,” said Pottinger, who signed an 18-year lease on the new location. Although much is the same at the resurrected Real Jerk, there were some key changes. Most of the staff—Pottinger estimates “90 to 95 per cent”—were expected to return and many helped to clean the restaurant and get it ready for opening. Pottinger has kept the decor in the 140-seat, 3,300-square-foot space similar to the Queen and Broadview location: festive and convivial,

with plenty of coloured tile and artwork depicting Jamaican scenery. “If it ain’t broke, don’t fix it,” he said. Adding to the warm island vibe is the reggae and calypso music pouring out of the PA system. One big change, however, is the installation of a bar/lounge area, seating 40 and serving Caribbean cocktails and frozen drinks. “The bar emphasizes rum,” said Pottinger, who put together a list of about 20 labels from South America and the Caribbean that will be showcased in monthly tastings, each highlighting a different brand. Beer is also offered and Pottinger planned a selection of local microbrews, Caribbean brands and a handful of imports, served with a variety of Caribbean finger foods. The lounge has a big-screen TV showing sports (cricket and hockey) and providing karaoke. Live Caribbean music, provided by a twoor three-piece band, is also a possibility. The kitchen, helmed by Pottinger’s wife and restaurant co-owner Lily, dishes up homestyle Jamaican fare: jerk chicken and pork, goat, oxtail and curries, with sides including plantain, and rice and peas. Planned additions to the food lineup include jerk meatballs and a roster of sandwiches (fish, curried beef and chicken, and jerk pork and chicken) and vegetarian options. Menu information listing the carbohydrate content of sides and complete meals will also be added. Throughout all the turmoil and upset of the past two years, Toronto’s east-enders—the restaurant’s core fan base—remained tremendously supportive, said Pottinger, who said that the community “couldn’t wait for the restaurant to reopen.”

section focuses on Ontario and Quebec, said Demaine. Collis’s new company will be called Total Tabletop Plus Inc. and distribute Churchill and Bugambilia in Eastern Canada, Walco in Canada, Rosseto in Ontario and Quebec, Taylor, Riedel and John Boos in Ontario, and continue to represent Eurodib, KitchenAid and Winco for Ontario. The team of employees and sales agents will include Marie Van Barneveld, Darlene Montgomery, Dejan Kriek, Tony Volpe, Dan George, Rob Weiss and Adam Butler. Collis said he is looking to grow the business in Ontario and has no plans to go national. Demaine’s new company will be named Bum Contract Furniture Inc. and will continue to distribute Emu, Nardi and Tuuci in Canada, Forbes in Ontario and Mity-Lite and Grand

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Demaine & Collis splits into two companies OAKVILLE, ON—Partners Kevin Collis and Steve Demaine announced in September that the smallwares and furniture manufacturer’s agent and distributor Demaine & Collis was separating into two companies as of Oct. 1. Demaine & Collis was founded in 2004 as a manufacturer’s agent, which expanded into distribution. “Our company became very diversified,” Demaine told ORN. “It grew every year in the last 10 years, with a range from dishes to outdoor furniture. Moving forward, we wanted to concentrate on more specific market segments.” Collis said the company split because there were too many lines, so Demaine is going in one direction with furniture and he is heading in another with smallwares. The split also made sense because the furniture side currently distributes across Canada, while the smallwares

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Rapids Chair Co. in Ontario and Quebec. Moving from Demaine & Collis to the new company as employees or sales agents are: Tammy Demaine, Tara Witt, Brad Webster, Tony Volpe, Dan George, Rob Weiss, Adam Butler and Mike Flanagan. Both companies will continue to work out of the 20,000-square-foot-plus facility at 2150 Winston Park Dr. that houses the showroom, warehouse and office space until the location’s lease expires in 2014. Collis said his company will most likely stay in the Winston Park unit, but that “it’s still up in the air.” Demaine will potentially be looking for a more streamlined, 15,000-square-foot space in Oakville, ON, after the lease expiry, he said. “It’s definitely an amicable split,” said Collis. “We’ll probably still work together in certain areas, we just won’t be at the same company.”

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Editorial Director Leslie Wu ext. 227 lwu@canadianrestaurantnews.com Senior Contributing Editor Colleen Isherwood ext. 231 cisherwood@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

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ince its inception, the restaurant has served as a community hub, drawing together different strata of diners for a common purpose. Especially for smaller neighbourhood restaurants, the difference between profit and bankruptcy can lie in the loyalty of its locals. Some restaurateurs even get by with help from their friends (and the occasional stranger) by crowdsourcing the funds necessary to get their project off the ground; an idea that’s become increasingly popular through sites such as Kickstarter. Born out of community spirit, these restaurants naturally serve as an extension of the neighbourhood in which they reside. As restaurants move increasingly into residential areas, however, like any new neighbour, they can bring new issues. From noise complaints to charges of gentrification, these issues cast a spotlight on the changing role of the restaurant and how responsible it may or may not be to reflect its surroundings. In Toronto, the cap on new restaurants and bars in Parkdale was fuelled by residents who feared the noise and bustle a busy establishment could bring.

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 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 28 No. 9 Ontario Restaurant News is published 12 times 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. 2065 Dundas Street East, Suite 201 Mississauga, Ontario L4X 2W1 Tel: (905) 206-0150 Fax: (905) 206-9972 In Canada 1 800 201-8596 Subscriptions: Canada: $52.33/year or $78.57/2 years, $102.67/ 3 years; U.S.A.: $58.85/year or $84.85/2 years, $108.70/ 3 years. Single copy: $5.95 (Plus taxes where applicable) Return undeliverable Canadian addresses to circulation department, 2065 Dundas Street East, Suite 201, Mississauga, Ontario L4X 2W1 Publication Mail Agreement No. 40010152 ISSN 0834-0404 GST number R102533890

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In Vancouver, this debate takes shape in protests around high-end restaurants in the Downtown Eastside, framed on one side by the operator trying to make a living and on the other, the people living there. A Montreal restaurant made national news when it was forbidden by city ordinance from serving alcohol on its patio—a harsh sentence in a city fuelled by its al fresco dining scene in the summer. The restaurant was visible from a local alcoholism treatment centre and although the operator installed large umbrellas to block the view, the concern was that the mere knowledge that alcohol was served would be problematic for the patients. Further east, a Corner Brook, NL bar owner found out the hard way last summer that good fences make good neighbours when residential noise complaints to city council spurred $8,000 worth of changes to his establishment to fix an open garage-style door, requiring additional ventilation and electrical work. “It’s a conflict when you have a commercial zone with residents nearby,” Dave McHugh of McHugh’s Bar on Broadway told The Western Star. Although these scenarios encompass very different and complex problems without

Bi t s Mayflower to close after 35 years OTTAWA—The Mayflower Restaurant and Pub, which sat at the corner of Elgin and Cooper streets for more than 35 years, is set to close this month. Owner Walter Krepski told the Ottawa Citizen lease negotiations led to the decision. The nautical-themed eatery offered breakfast and typical pub fare. Krepski bought the restaurant in 1977 with two partners and they kept the previous establishment’s name and decor, so “some of the furniture is still here from maybe 40 years ago,” he said. In 1979, they added the pub.

All the Best doubles down TORONTO—All the Best Fine Foods opened a second location in early October in the Village at 483 Church St. The 700-square-foot retail outlet will offer a scaled-down selection from the flagship Summerhill location, which opened in 1984. The company expanded its catering operations last year under catering director Elena Carson and produces weekly menus in the offsite kitchen under the leadership of executive chef Nicole Rumball. The new store’s lineup includes international and Canadian artisanal cheeses, a small selection of entertaining accessories, and prepared and takeaway food, including baked goods, sandwiches, tacos and quesadillas, soups and chilis.

Leslie Wu, Editorial Director

a nd

noted as a key business constraint in the restaurant industry. In the Canadian Restaurant and Foodservices Association’s latest Restaurant Outlook survey for the second quarter of 2013, 53 per cent of restaurateurs said rising labour costs were negatively affecting their business.

La Chaine des Rôtisseurs to hold national young cooks competition WINNIPEG—Some of Canada’s talented upand-coming chefs will face off at Red River College’s Paterson GlobalFoods Institute on Oct. 25 for the chance to represent Canada at the 37th Concours International des Jeunes Chefs Rôtisseurs next September in South Africa. The competing young chefs (under the age of 27) were chosen through regional selection competitions and will be given half an hour to compose a three-course menu using all of the surprise basic ingredients in a basket along with pantry items. The participants then have three and a half hours to create a meal for four. Participants and sponsoring establishments include: Jamie Kerr, Atlantica Hotel Halifax; Dominique Roy, Fairmont Chateau Montebello; Ben Lillico, Benchmark Restaurant Niagara College; Chinnie Ramos for Glendale Golf and

EmpIoyment insurance freezes OTTAWA—The federal government’s decision to freeze employment insurance premiums for three years may help reduce costs in the restaurant industry. Beginning in 2014, EI costs for employers and employees will not change, which will help ease the payroll-tax burden in an industry that employs more than one million people across Canada. High payroll tax burden is consistently

simple solutions, the underlying questions remain the same: to what extent is the restaurant required to take on the identity of its surroundings, and does the operator have a duty to prioritize being a good neighbour over the restaurant’s profit margin to survive? Or does that reasoning lead to the NIMBY attitude currently being displayed in the fight over mega-casinos in urban areas in Vancouver and Toronto? Ultimately, it’s in the restaurateur’s best interest to ensure that they’re not encroaching on the spirit of the neighbourhood they enter. As Nicholas Lander writes in The Art of the Restaurateur, chefs operating out of sync with a neighbourhood can find themselves in hot water. “The leverage that residents have over any restaurateur is wide ranging and extensive, so much so that it can sometimes scupper the whole enterprise,” he observes, advising operators that good neighbours equal good business. After all, as the industry strives to source increasing amounts of local ingredients, it’s crucial to remember the importance of putting the same effort into sourcing local diners.

Taking the cake at Fraticelli’s

Bi t e s

Country Club in Winnipeg; Rupert Garcia, Calgary Golf and Country Club; Garrett Rotel, Mission Hill Family Estate Winery in Okanagan, BC; Westley Feist, Vancouver Pinnacle Marriott Dowtown; Brent Lukon, Hotel Grand Pacific, Victoria, BC; and Shannon McNainy of Vons Steak & Oyster Bar, Edmonton.

EpiPen injectors in restaurants HAMILTON, ON—Advocates for food allergy sufferers are touting Hamilton as a model for other cities, since it could become the first municipality to require restaurants to have lifesaving drugs on hand. Under a motion introduced by Hamilton Coun. Lloyd Ferguson, the city would require its approximately 750 restaurants and 250 fast-food outlets to carry EpiPens, which administer epinephrine to combat anaphylaxis, a severe and potentially fatal food reaction. Ferguson introduced the motion after the death of a 12-year-old girl who died of anaphylaxis in March after eating an ice cream cone at a Hamilton-area shopping mall. In September, the medical officer of health is expected to report back on the procedures needed to introduce the life-saving injectors into the city’s eateries. BURLINGTON, ON—Over 300 people attended the opening of the new Fraticelli’s Italian Grill and Bar at 1860 Appleby Line, including Burlington mayor Rick Goldring. “We’re very excited to be able to bring our great food and atmosphere to the community of Burlington,” said Mehvish Mian, who owns the Burlington location along with Shaheryar Mian and Shahrukh Mian. The chain announced that for every pizza sold until October 17th, a $1 donation will be made to the Carpenter Hospice in Burlington. Shown left (from left to right): Shaheryar Mian, franchisee owner, Nikki Lishman, president of Fraticelli’s Italian Bar and Grill, Mayor Rick Goldring, Liaquat Mian, franchisee owner and Jim Lishman, president of the Tortoise Restaurant Group.

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1. Chef Roger Mooking demonstrates the flavours of Trinidad. 2. Chef Vikram Vij from Vij’s Restaurant and Rangoli talks about Indian cuisine. 3. The Fanshawe College student team and chef advisor at Savour Stratford’s opening night. 4. Vietnamese pho was on offer at the opening night tents. 5. Steve Stacey, director of The Local Community Food Centre. 6. Mercer Hall and Perth Pork Products accepting the award for best meat dish at the Sunday tasting.

Savour Stratford 2013

By Leslie Wu

STRATFORD—Translating the diversity of global cuisines through local ingredients, the chefs at the sixth annual Savour Stratford in late September all spoke a common language: food. “We as Canadians should be so proud of where we are,” said guest chef Vikram Vij at a cooking demo and lunch presentation. “We are going to be a force that the rest of the world is going to recognize one day.” Vij entertained crowds with a talk about using crickets in his restaurant (“what prawns are to the ocean, crickets are to the earth. We need to eat that part of the food chain”), wine pairings (“who bloody cares if it matches the food 100 per cent? If you want to have the most delicious drink with Indian food, have water”) and appropriating techniques (he adds balsamic and sour cream at the end of some of his dishes to create balance). Chefs Mara Salles, owner of Tordesihas in Sao Paulo, brought Brazilian perspective to the Women in Food breakfast, joining local Revel Caffe owner Anne Campion, Chatelaine food editor Claire Tansey, Joshna Maharaj, Ryerson University’s assistant director of food services and executive chef, and Alison Fryer from The Cookbook Store. Salles talked about her experiences with the organizational differences between men and women chefs, declaring “I prefer food done by men, but am more functional with women cooks. But I love the mixture in the kitchen.” Davin de Kergommeaux poured Canadian whisky and

U.S. bourbon for a talk discussing grain-to-glass production. “For every one bottle of American rye that is purchased from all of the different producers in the U.S., 48 bottles of Canadian whisky are purchased,” he said. Sampling white rye from local Dillon’s Small Batch Distillers, and Hiram Walker and Son’s Lot 40, de Kergommeaux caused a stir with audience members by saying that whisky flavours can be amplified by adding a couple of drops of ginger or maple syrup. Ice or over-watering, however, can be a problem, especially with aged product, he cautioned. “A very old whisky can be very fragile and if you start adding water, it can shatter like glass.”’ Local chefs also brought their best to the table over the course of the weekend. Fanshawe College students braved an impending downpour to host an outdoor opening reception, with international and local dishes including waffles topped with bacon, curries and tacos. A new artisan alley section cast a spotlight on local products including cask ales and wines from 19 Ontario craft breweries and wineries. Many of the limited-run cask ales from breweries such as Flying Monkeys, Niagara Oast House and Forked River, were infused with local herbs native to Ontario, and offered a unique character, said Aaron Brown, program director for Artisan Alley. The event capped off with the Savour Stratford Sunday Tasting, with a pig roast from Nick and Nat’s Uptown 21. In the end, local chefs brought it home, with Tim Larsen and Sean Collins, paired with Fred and Ingrid de Martines of Perth Pork Products, to create A Taste of Wild Boar, winning the best meat dish of the day.

lks

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A restaurant renaissance By Kristen Smith

At left, The Ren@41 dining area. Top photo, from left: Fran Furlong, Cheryl MacDonald and chef Brenda Lozano.

KITCHENER—A new restaurant and lounge at 41 King St. West opened in the location previously housing chef Peter Martin’s eatery. Operated by Cheryl MacDonald and Fran Furlong, the duo made their first foray into foodservice with the opening of The Ren@41 in late August. The pair owned Club Renaissance for almost two decades, which closed in July after a local developer bought the Charles Street building and 41 King. MacDonald told ORN that running a restaurant “is a whole different machine” than operating a nightclub, but she is bringing entertainment elements to the new digs. In partnership with local music and production companies, MacDonald has arranged for live music on Friday and a DJ for Saturday evenings. When there are special events or international artists, The Ren plans to create weekend feature menus. MacDonald cited pairing Peruvian fare with a Peruvian musical performance as an example, noting the feature menu items will allow guests to “experience the music and get the flavour.” Located in a heritage building, the decor was mostly left as it was, Furlong said. The restaurant space is about 6,500 square feet with 100 main-floor seats. With exposed brick and plaster as well as a sleek bar and dining area, she said the design “incorporates the old with the new.” Chef Brenda Lozano was brought onboard as executive chef. She studied cooking at nearby Conestoga College and

has about a dozen years of culinary experience, including posts at Café 13 Main Street Grill in Cambridge and chef de partie at Kitchener’s Charcoal Steakhouse. “We were looking for someone who was young and innovative,” said Furlong, who calls the menu items “rustic comfort food with a twist.” She said they wanted items that were both recognizable and stand out, such as Moroccan meatloaf. The fresh and seasonal menu sources from Caudle’s Catch Seafood and Kitchener-based Don’s Produce. In The Ren’s kitchen, everything is made in house and the prime rib is cooked to diners’ specifications. Lozano develops the seasonal menus with freshness, fusion and technique in mind. “We eat with our eyes and mouths; it’s about the experience, not just the dish,” said Lozano, who brings her Mexican heritage to the menu in small ways, for example, serving ranchero sauce with mozzarella sticks in place of traditional marinara. Whisky bacon maple seared scallops are turning out to be a signature dish ($12.95) and prime rib entrées run between $17.50 and $26.95, depending on portion size. MacDonald assembled what she called a “fantastic, drinkable wine list,” which features seven whites and reds available by the glass for $6.75 or by the bottle for $25 as well as a selection of wines available for $50. 41 King St. West, Kitchener. (519) 570-2406, Renat41.com.

A tent for all seasons By Colleen Isherwood, senior contributing editor TORONTO—Egon von Foidl, president and CEO of HRG International, has brought the Four Seasons Pavilion (FSP) to the North American and Caribbean markets. He’s also looking for a place to demonstrate the Four Seasons Pavilion at no cost to the site owner. The Four Seasons Pavilion is more durable than a marquee tent and less costly than a custom-designed structure. Current installations permanently or temporarily cater to restaurants, hotels, resorts, golf clubs, special events, spas or trade shows. It is used in Europe, Asia, the Middle East and Australia as cafés, ice cream parlours, bars, stores or exhibition space for promotional purposes. “The pavilion is so applicable to the multiple facets of the industry because it is mobile as well as permanent,” said von Foidl, a hotel veteran who has managed and developed Taboo Resort in Muskoka and The Aerie on Vancouver Island. “It allows people who do not have a lot of capital to open a restaurant or an ice cream store. It is perfect for wine tastings or delis. There is even a pavilion in Switzerland 3,000 metres above sea level on top of a mountain, where skiers can have a beer before they ski down the hill.” Launched a decade ago and manufactured in Poland, the pre-fabricated architectural structure is designed to be either permanent or temporary. It only takes about four working days to set up the 12-metre-diameter pavilions, and less than four days to set up the nine-metre-diameter panoramic pavilion. FSP meets all codes for Spain’s hot terrains, Germany’s Structural Codes, and requirements for cold climates in the Swiss Alps, as well as Korea and Australia’s outback.

FSP applications include VIP lounge areas, beachfront pavilions, rooftop gazebos, golf club ninth hole F&B facilities, product showrooms and entertainment hubs. The net price of the nine-metre pavilion is $85,549, which includes the wooden frame with curved glue-laminated arches, the main entry, the emergency exit, windows, gas springs in each window, window handles, the multiwall polycarbonate ceiling, the PCV tarpaulin roof and the floor. The net price for the 12-metre pavilion is $105,549. Contact Egon von Foidl, egon@hrginternational.com.

The Four Seasons Pavilion.

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New COO and head office for Flanagan

Flanagan’s new office. Inset: Paul Keery.

KITCHENER, ON—Employees of Flanagan Foodservice started moving into a new 13,000-square-foot central office on Otonabee Drive in Kitchener on Sept. 9. The office, which houses 50 employees, is phase two of the foodservice distributor’s strategic plan, which began in 2011 and saw the creation of a new mission, values, tagline and logo, as well as a stated intent to increase staff, capacity planning and added resources. “The new building reinforces our commitment to excellence and is a strong statement of our dedication to the Ontario foodservice market,” said Dan Flanagan, president and CEO of Flanagan Foodservice. “The business

has grown so much over the years. It’s much more complex. It’s not possible to manage the same way anymore.” Flanagan also has a new chief operating officer, Paul Keery. A former vice-president of operations, general freight division, at Day & Ross Transportation Group, and vice-president, operations at Apple Express, Keery is responsible for all operational, sales, marketing and procurement departments.

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

S u p ply Meating the need BRESLAU, ON—Conestoga Meat Packers is undergoing an expansion which will see the Waterloo Region pork processor add 100 employees and 25,000 square feet of cooler space to its 110,000-square-foot plant. Conestoga, which supplies retail and foodservice, is spending more than $14 million on the expansion, including a provincial grant of $1.5 million announced mid-September. The funds will be used to increase capacity by one third and purchase new refrigeration equipment. The expansion of the plant, which is owned and supplied by a co-operative of 150 Southern Ontario family farms, is expected to be complete later this fall.

Feds invest in dairy industry UMBRUN, ON—The federal government announced on Sept. 16 it is investing $12 million in the dairy industry. The Dairy Farmers of Canada will lead a research cluster to maintain the profitability and sustainability of the sector. The research cluster will focus on key areas such as sustainable milk production, nutrition and dairy genetics and genomics in an effort to improve productivity, animal health and welfare and bring innovative and competitive products to market.

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Dairy Farmers of Canada is working with the Canadian Dairy Network and the Canadian Dairy Commission to invest an additional $6 million. The federal grant builds on a prior $7 million investment that focused on the health benefits of dairy products and ways to improve productivity through well-being and breeding.

Ontario poultry farm funds U of Guelph research GUELPH, ON—The University of Guelph has received a $1-million gift earmarked for poultry nutrition research, training and outreach. James and Brenda McIntosh, owners of McIntosh Poultry Farms Ltd. in Seaforth, ON, donated the money to set up a professorship through the Department of Animal and Poultry Science in the Ontario Agricultural College. The gift evolved as part of the University’s BetterPlanet Project, a $200-million fundraising campaign designed to improve the quality of food, health and communities, according to WorldPoultry.

High Liner Foods buys American Pride Seafood LUNENBURG, NS—High Liner Foods has paid $34.5 million to buy the principal assets and operations of value-added frozen seafood foodservice and scallop processing company American Pride Seafoods LLC from Seattle-based American Seafoods Group LLC. The acquisition is expected to bolster High Liner Foods’ market position in the foodservice segment of the U.S. value-added frozen seafood industry. Moreover, High Liner will add significant U.S.-based scallop processing operations to its portfolio. Included in the purchase were American Pride’s inventory, plant and equipment located in New Bedford, MA. Excluded from the purchase were accounts receivables of approximately $15.5 million, for a total enterprise value of approximately $50 million. American Pride plant bought by High Liner Foods.

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Krispy Kreme poised for expansion MISSISSAUGA, ON—Krispy Kreme Canada is building the brand back up and with between three and six new stores planned for 2014, may see its outlets double. In December 2001, the first Canadian (and international) franchise opened in Mississauga, at 5920 Mavis Rd., and triggered lineups of Ontarians vying for a taste of the U.S. brand’s original glazed. At its peak, KremeKo Inc. owned and operated 18 stores in Calgary, Ontario and Quebec and had exclusive franchise rights in nine provinces. A company restructuring in 2005 saw many of those stores close. Krispy Kreme Canada co-owner Kelcey Hamaker explained, “the franchisee was the victim of an over-aggressive expansion plan in its retail and wholesale presence,” a model Krispy Kreme Doughnut Corporation sold to its area developers in the early 2000s. “The same thing that happened here in Canada took place all over the U.S., and took place in Australia,” said Hamaker, noting the southwest U.S., the 1937 birthplace of Krispy Kreme, “weathered the storm fairly well.” Krispy Kreme Canada is the sole operator of the five Canadian locations in Ontario and Quebec. (A British Columbia store is operated out of the United States.) “As we restructured and reorganized, so did the company in the U.S., and our franchisor, and they are extremely healthy now,” said Hamaker, adding he and co-owner Chris Lindsay—both became franchisees in 2008—intend to secure the unoccupied provinces. “First things first, our focus is on GTA, Greater Montreal Area and Quebec City and then go from there,” said Hamaker. The first new location to open since the 2005 restructuring was a 200-square-foot store on Toronto’s Harbord Street—the smallest Krispy Kreme in North America—which is being expanded to 400 square feet this month. Hamaker said this will allow them to add some seating and extra service space, “which will facilitate our menu expansion as well.” Krispy Kreme Canada expanded its baked goods to include croissants, bagels and muffins and brought its coffee roasting to an Ontario company and added another new product last year, a pull-apart filled with savoury ingredients. The pair operates three 4,500-square-foot manufacturing stores and have eyes on Ottawa, “if and when we’re ready to open our next producing store,” said Hamaker. He said Krispy Kreme Canada is speaking with landlords and hopes to have some new locations secured by year’s end, adding that plans are to open between three and six new locations in 2014. He said Krispy Kreme corporate is developing and testing new equipment, which would allow for hot donuts on location in smaller stores (1,000 to 1,200 square feet). “Everything is kind of moving in the right direction for the first time in many years [during] the last 24 months; we’ve got a solid franchisor, which is good, we’ve got some momentum for the brand,” said Hamaker. “We’ve started to dabble into complementary products with our baked goods and we intend to continue to do so, intelligently.” He said Canadian consumers expect certain things from the QSR industry, but they aren’t rushing into anything. “We’re looking at a variety of options that could touch many day parts: breakfast, lunch, afternoon snack,” said Hamaker, adding it will need to fit with the brand.

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Wahlburgers Canada promotes SoHo Met expansion TORONTO—Mark, Donnie and Paul Wahlberg promoted the Canadian expansion of their Wahlburgers chain at a pair of splashy events held at the SoHo Metropolitan Hotel in early September. Plans call for the U.S.-based burger concept to open a 4,000-square-foot outlet in the SoHo Metropolitan “in the first half of 2014,” Wahlburgers CEO Rick Vanzura told ORN. That location will join the company’s sole outlet, which opened in Hingham, MA, near Boston, in October 2011. The menu features made-to-order burgers along with family favourite recipes using locally-sourced ingredients. Rounding out

the menu are sandwiches, salads and sides such as sweet potato tots and macaroni salad, along with virgin and alcoholic versions of ice cream frappés. Similar to its U.S. counterpart, Wahlburgers Canada will feature a sports bar, seated dining and quick-service restaurant. Wahlburgers Canada is a collaboration between the Wahlberg trio with Bruce Greenberg, president of Starwood Group, Michael Wekerle, executive chairman of Difference Capital and Henry Wu, president of Metropolitan Hotels. “We believe Canada provides several attractive markets for expansion and that To-

ronto is capable of supporting multiple locations, but our focus right now is on the SoHo Metropolitan opening,” said Vanzura. He expects the SoHo Metropolitan partners “to be our primary partners throughout Canada.” Vanzura says the focus is on Wahlburgers, with one or two openings targeted next year for metropolitan Boston. He doesn’t rule out Canadian expansion for Alma Nove, a Mediterranean fine-dining restaurant that opened three years ago—with Paul Wahlberg as founding executive chef—in the same development as Wahlburgers. Vanzura is CEO of Alma Nove. Wu and Wekerle also have a financial interest in Alma Nove.

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Healthy, sustainable and in high demand, shellfish (and crustaceans) offer big bang for the shuck. By Sarah B. Hood

here was a time when shellfish and crustaceans only appeared on high-end menus, in the form of such treats as shrimp cocktail or oyster on the half-shell. Now, trendy diners in fashionable eateries, as well as the more adventurous eaters in chains and midscale establishments, are snapping up creative comfort food such as lobster poutine, fusion fare including shrimp tacos, and even lobster rolls from McDonald’s. “We’ve been doing a lot of freshcooked lobsters,” says Denis Galliera, commodities sales manager for High Liner Foods Inc. “We’ve just seen more demand for lobster in general; the catches have been very good.” High Liner has been supplying the McDonald’s lobster roll program for several years in New Brunswick, Nova Scotia and Prince Edward Island. This summer, with low lobster prices, “this is the first time they’ve expanded the program to Ontario; it was very successful and we’re in talks for repeating it,” he says. However, cautions Martin Kouprie, chef-owner of Pangaea in Toronto, “lobster prices are not going to stay low, because the fisherman has to make a living.” (The low lobster prices caused a week-long strike in May of this year, with more t ha n 700 Atlantic Canada

fishermen tying up their boats in protest.) Ironically, Kouprie notes, because lobster is fished in cycles and then stored, “when the landed supply diminishes, the quality is lowest and price is highest, so at the lowest price it’s usually the freshest.” “Shrimp continues to grow and is very popular,” says Mike Tigani, director of marketing for King & Prince Seafood, based in Brunswick, Georgia. “Our company focuses on breaded and battered shrimp, and we definitely see that in the sales.” Shellfish are also on the upswing. “When I got in this business 30 years ago, I thought it was different and unique—and an aphrodisiac,” confesses Adam Colquhoun, owneroperator of Oyster Boy in Toronto. “Now I’m selling more and more oysters all the time. And that’s not going to go away.” Philman George, High Liner Foods chef and culinary manager, says having seafood on the plate boosts perceived value. “With a seafood pasta, it’s nice to have some black mussel shells on a plate. If you have a clam chowder, it’s very nice to upscale it by adding in a few of our ready-cooked clamshells,” said George. The primary driver of the move to seafood, however, appears to be environmental awareness. “Honestly, I think the biggest trend is that move towards sustainable product,” says executive chef Kyle Groves of

Catch & The Oyster Bar, Calgary’s only 100 per cent Ocean Wise-certified seafood restaurant. “It’s not just sustainability; customers want to know where their food comes from; they’re starting to demand a story behind their product,” says Robert Clark. As executive chef at Vancouver’s C Restaurant and Raincity Grill, he helped pilot the Vancouver Aquarium’s Ocean Wise program. He is now opening his own sustainable seafood establishment, The Fish Counter. “If you’re serving one type of oyster, the logical choice is serving what’s local,” says Clark. “Farmed shellfish is one of the most sustainable foods we have in Canada. Using shellfish is sustainable; using one that’s close to home is even more sustainable.” Local pride is a great selling point. “Restaurants are afraid to take something off the menu,” says Clark. “You don’t want to run out, but that is old thinking. You should be proud of when our oysters are available, and that’s when we serve them. Whether you’re a mom-and-pop organization or a large national chain, if you get back to local, it makes a lot of sense.” Kouprie points out that abundance in shellfish—similar to most local fare—is seasonal. “[Restaurateurs] can certainly make use of festivals to generate a lot of interest and leverage the sustainability by featuring the seafood,” he said.

At the Five Fishermen Restaurant and Grill in Halifax, there is an oyster happy hour every day, featuring more than nine different types of Nova Scotia oysters, says executive chef Jeffrey McInnis. He also serves an oyster fritter with Annapolis Valley apple slaw, chioggia beet reduction and bacon onion jam. “The oysters are from the Northumberland shore of Nova Scotia, and apples, beets and onions from one of my local farmers,” McInnis says. “Oysters and scallops are two of our more popular items and, of course, Nova Scotia lobster,” says McInnis, who offers lobster-stuffed seared Digby scallops with potatoparsnip purée, braised leeks, tarragon cream and blueberry coulis. “These are delicious and easy to make,” he says. “I get fresh day-boat scallops, slice them three-quarters of the way, and stuff them with a lobster mousse.” Even far from the ocean, “it’s [becoming] a lot easier to start featuring sustainable seafood options,” says Sal Battaglia, vice president of marketing of Vaughan, ON-based Seacore Seafood Inc. In July 2013, Seacore joined five other North American seafood distributors to form Sea Pact, an innovative alliance that offers grants towards sustainable seafood research. “All six of us had our own individual sustainable seafood programs, and we still do, but we thought that

by creating an alliance we could have a stronger effect on the whole industry,” he says. A new program called This Fish operated by Ecotrust Canada, a Vancouver based non-profit, allows purchasers to trace every item back to its source. “With this program, the fish are handled more by hand than machine, so it hasn’t been bent or folded or killed in the net,” says Kouprie. Another way to capitalize on the increasing North American appetite for seafood is to play with Asian ingredients. “Currently, Asian flavours are really popular,” says George. “This could be driven by the increase in sushi all across the board, but we’re also seeing some interest in Thai flavours.” Ingredients such as teriyaki or hoisin lend themselves to seafood because of the combination of sweet, sour and spicy, which works well with all types of crustaceans, especially shrimp, he says. “People have been used to butter sauces, but after a while you realize that’s very heavy.” Mussels in particular marry well with the Asian spice spectrum. “We do a frozen and fully cooked mussel from Canada and Chile and a frozen clam from Vietnam that’s very popular, and both of those are a category that’s been growing,” says Galliera. George cooks these with lemongrass and ginger instead of the traditional marinara. Chili and ginger are also good choices.

Sea Change: R isks for shrimp and shellfish supplies “Re s t aurateurs are becoming more cautious about where the fish come from, especially since the Fukushima nuclear reactor disaster. When I was in Korea, all the chefs were using Geiger counters when they bought the fish,” says Martin Kouprie, chefowner at Toronto’s Pangaea.

This is an extreme case, but even as the North American appetite for seafood increases, seafood distributors are reporting potential threats to world supplies. The most immediately pressing is a condition known as Early Mortality Syndrome (EMS) afflicting shrimp stocks in Thailand. “The concern is that the prices will be going up significantly before

the end of 2013. It’s going to affect everybody globally,” says Mike Tigani, director of marketing for Georgia-based King & Prince Seafood. Solutions are in the works. Pacific North American shellfish suppliers are facing potential challenges from “upwelling.” Adam Colquhoun, owner-operator of Oyster Boy in Toronto, explains

that the term refers to ocean activity that raises acidic carbon deposits from the bottom of the sea to shallower shellfish breeding grounds. “The shellfish aren’t able to extract the calcium from the water, so we’re having a hard time getting baby oysters,” he says. “That’s going to be a problem 50 years from now all over the world.”

Even more alarming is the possible stalling of the Gulf Stream due to glacial melting, says Colquhoun. In this scenario, the warming of the earth would chill northern oceans far below current norms. “You’re going to get red tide; that’s just naturally occurring,” he says. “The big problem for shellfish is climate change.”

A saucy tale Although purists often prefer shellfish plain, chefs can take advantage of sauces and garnishes to elevate the dish. Corporate chef for Tabasco brand pepper sauce, Ryan Marquis, shares his tips on how to elevate your shellfish with sauces: Match the right shellfish with the right sauce • Salty and meaty shellfish, like mussels and oysters, pair well with vinaigrettes and vinegar-based sauces. • Less salty shellfish, like scallops and shrimp, are best paired with sweet, fruity sauces that are not as acidic. • Tap into international flavours with an Asian-inspired sauce of rice wine, ginger and soy, or go Mediterranean, with citrus and fennel. Pairing your prep • Serve fresh shellfish ceviche in sauces that have both acidity and heat, to balance the flavour. • Fried shellfish should be served with thicker dipping sauces, since runny sauces will ruin the crisp texture of the batter. • Keep pan-seared or baked shellfish moist by pairing with salsas or rich, creamy sauces. Put a creative twist on your standby sauces • Try a “Marie Rose” sauce (tomato, mayonnaise, Worcestershire and lemon juice) in lieu of traditional cocktail sauces. • Add a sweet, unexpected touch to typical salsa-style sauces by adding spiced fruit. • Introduce new flavours to your favourite sauces by incorporating different acids. For example, rice vinegar, lemon juice, apple cider vinegar, etc. • Instead of wine, try beer, sherry or tequila, to give wine-based sauces new dimension.

Photos courtesy of L-eat Catering.

“There’s really no limitation as long as you’ve got a flavourful broth,” he says. At Catch, Groves serves a Buffalo wing oyster: “We bread and deepfry them, toss them in hot sauce and serve them with blue cheese dip and celery. Those have been a popular seller, a fun thing to do in an oyster bar that mimics hot wings.” He also serves a signature dish of tableside smoked oysters. “Set into a bed of rock salt, we put the oyster over burning cedar chips and cover that up with a glass so it extinguishes the flames. It sits there for 30 seconds; when you lift the glass, the room gets that lovely cedar smoke smell. We’ve done that with clams as well.” As the saying goes, there are lots of good fish in the sea – including some that are still relatively new to diners. “We don’t eat enough clams in Canada,” declares Colquhoun. Whereas American diners eat an abundance of clams, many Canadians are unfamiliar with them. “They’re very good for you and they’re not too fattening,” he says. “We have a lot of clams in Canada for 15 to 30 cents apiece, whereas an oyster is upwards of a dollar.” Colquhoun has numerous simple clam recipes at his fingertips. “To open them raw is hard; they’re very br it t le,

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and they have two adductor mussels where an oyster just has one. But steamed, they’re easy. Steamed clams with white wine, onions and garlic is one way,” he says. “I like them steamed in beer, and then I put a little Tabasco sauce on each clam.” He also recommends clams casino, with grilled cheese, onions, herbs and spices, or simple baked clams. “We’ve done a spin or variation on clams casino,” say Groves. “We take large clams and cook them with pork belly, bread crumbs and parsley—clams and pork work so well together—and serve them in the shell.” While chefs across the country are familiar with B.C. spot prawns, they may not yet know Pandalus borealis, “a Canadian cold water shrimp caught in the North Atlantic,” says Galliera. “We call it Ice Shrimp C ooked and Peeled or High Liner Cold Water Shrimp,” he says. “They range from a U-150 (under 150 in a pound) to 400 and up. They’re very sweet and they

have a nice firm bite. Most of it is sold into Europe and the UK, but it’s growing more in Canada and the US.” Restaurants have many options beyond the traditional shrimp cocktail, says George. “I would recommend that every restaurant across the board should have a shrimp item for breakfast; a shrimp omelette would be good, with small shrimp and some vegetables,” he says. “Even doing some simple grilled shrimp on a bed of wilted greens, maybe using our zipperback shrimp, which is deveined and split down the middle so it can easily be peeled by the customer or the chef.” No longer the domain of the finedining establishment alone, shellfish and crustaceans are offering fresh possibilities to restaurants of all kinds across the country.

Catering Tips for Shellfish There’s no doubt about it, seafood displays provide one of the greatest wow factors at an event; however, there are a number of elements to consider when setting up the display. Here are some tips and tricks, from Tony Loschiavo, owner of L-eat Catering, to making your seafood station both visually appealing and safe: Presentation • Use colours intermittently to make items stand out. Blander-coloured items such as oysters, for example, look best alongside a more vibrant-coloured item such as the deep purple hue of grilled octopus. • Use highs and lows. If you have the same item continued throughout the entire station, such as shrimp and sweet pea mousse cups with crème fraîche and tobiko, use varying heights to break up the monotony, giving the overall display depth and visual interest. • To elevate the tasting experience, consider pairing seafood with beer, wine or flavoured shots. In the image to the near left, jumbo tiger shrimp, lobster tails and claws, grilled octopus and kumamoto and malpeque oysters in the half shell are paired with mini shots of dark ale, pepperoncini-infused vodka, housemade clamato juice, prosecco and riesling. • Obviously, ice is mandatory, but not just any ice will do. Typically, crushed ice works best for items such as oysters, since it allows the shell to be pushed deep into ice, keeping it cooler, and making it simply look better. Trust companies who provide quality ice without air bubbles and impurities, allowing the ice cubes to last longer/melt slower, keeping your display fresh. • Never have seafood as the only option. Not only do many people have shellfish allergies, some just prefer not to eat it. For example, the shrimp shooter and gazpacho station (shown at far left) also included a vegetarian option of asparagus and potato leek soup vichyssoise. • Proper lighting is crucial. Display your station in a well-lit area. In almost every case, natural light makes seafood look its best. Handling & Safety • Do not leave seafood out at room temperature. Either prepare it in a temperature-controlled environment or leave it at room temperature for as short a period as possible. • Use colour-correct chopping boards for seafood • Do not leave a seafood display out for a long time. Usually two or three hours is the maximum, ideal for a cocktail hour prior to a wedding, for example. • Do not stack the seafood too high and replenish regularly with fresh items. • Wash chopping boards in a sanitizing dishwasher and clean surfaces with a 10:1 solution of water and bleach. • Kitchen staff should always wear gloves when handling seafood to prevent cross-contamination when preparing other foods, lessening the risk of an allergic reaction. Have guests use small forks or picks when appropriate to also prevent cross-contamination.

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Setting the stage for The Bruce Restaurant Province launches food fund The lounge area at The Bruce.

Continued from cover

Linley brings his local aesthetic to The Bruce, a philosophy that he feels should be status quo. “Being local, seasonal and sustainable is just common sense these days, like musicians playing in tune,” he said. At The Bruce, Linley abandoned the main-course concept, making everything in the restaurant appetizer size, for a mix and match style of dining. “People like appetizers,” he said. “Trying to justify the cost of a main course by adding too many components can lead to palate fa-

tigue. After six or seven bites, people are ready to move on.” The menu includes a lactoovo-vegetarian section with veganfriendly dishes such as Moroccan spiced eggplant strudel with a tagine of golden beets, almonds and preserved lemon. For carnivores, the menu offers a variety of fish, game and poultry dishes, including an unagi-style local rainbow trout with edamame apple salad and horseradish cream. In the main dining room, dinner for two including wine averages $140, and in the lounge, an average

check (for a single person) is $30 with a drink, said Linley. The dining room menu is prix fixe, with two courses for $45, three courses for $55 or six courses for $65, a structure meant to deal with one of the challenges familiar to any restaurateur operating in showfocused Stratford—the dining rush, where everyone arrives at the same time and afterwards, there is a lull. “It’s a blessing and a curse,” said Linley. The restaurant is currently open for dinner only, but will be a full-service eatery with breakfast, lunch and dinner as well as room service once the hotel opens next year. In the front of house, Bronwyn Linley, a pastry chef and trained sommelier who has worked at Maple, as well as Stratford’s Pazzo and Down the Street, acts as food and beverage manager for The Bruce. Another graduate of the Stratford Chefs School, which she attended with Aaron, she was the first pastry chef at Toronto’s Biff ’s Restaurant. “We were looking for a change, and Jen used to eat at Bijou,” she said. When Birmingham approached the couple to make the move to The Bruce, they decided to concentrate their efforts on the new project. Some of the restaurant’s design

elements may also look familiar to its customers. Birmingham bought 13 truckloads of furnishings from the Four Seasons Toronto auction last spring, and the hotel’s chandeliers, mirrors, side tables, desks and door handles now adorn the dining rooms at The Bruce. The restaurant and hotel are named after Birmingham’s father, Bruce, who was the former president of the Bank of Nova Scotia and who passed away in 2010. His influence on his daughter can still be felt in the presence of white tablecloths on every table. “My father always believed that a fine-dining restaurant should have tablecloths,” said Birmingham. She will bring her own sense of style, honed at her other Stratford location Touchstone Manor, to the table in a combination of luxury and whimsy. Diners will see an example of Birmingham’s sense of humour in the dining room every night, where a cheese cart designed as an Acmestyle mousetrap will be wheeled around nightly. “You can’t take yourself too seriously,” she said. “It’s the little quirky things that make it interesting, but you have to be careful to not cross the line into cutesy.” 89 Parkview Dr., Stratford, ON. (855) 708-7100. www.thebruce.ca.

TORONTO—A new fund was launched mid-September in support of innovative local food projects. The fund is part of a $30 million investment by the province over the next three years and a broader strategy to increase awareness and demand for the food grown in Ontario. The fund will support projects that market and promote local food, strengthen regional and local food networks by increasing partnerships along the supply chain, or use new, innovative equipment and processes to boost supply, quality and distribution. “Supporting local food does so much for Ontario. We are committed to working with our industry partners to increase the demand for local food, which will feed local economies across the province,” said Premier and Minister of Agriculture and Food Kathleen Wynne in a release. The three-year funding of up to $10 million annually is available to projects in four categories: regional and local food networks; enhanced technologies, capacity or minor capital; research and best practice; and education, marketing and outreach.

Photographer: Gabriel Panaiet

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

Photographer: Gabriel Panaiet

n the world of franchising, Canada occupies a unique position. Geographically, we share a common border with the U.S. franchise behemoth, as does Mexico, but Canadians are more similar to Americans than any other culture on the planet—which suggests that American franchise successes are more likely to be repeated in Canada than anywhere else. Based on that promise, for decades, many Canadians have sought out and invested in U.S. franchises: some have achieved incredible results (witness the success of McDonald’s Canada) and others have failed miserably (anyone had a Red Barn burger recently?) Let’s take a brief look at some of the most common factors that spell the difference between success and failure.

Will the concept work in Canada? While we Canadians look, dress and speak (somewhat) similarly to Americans, there are some real differences in our cultures and buying habits. The problem is that these differences are not always obvious, which means Canadian franchise investors—and, for that matter, U.S. franchisors—often make as-

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sumptions about the Canadian market that are not true (or not true enough). Foregoing a sufficiently thorough market study for the concept in Canada is like operating a piece of heavy equipment blindfolded. Local knowledge may lead to the investment being rejected or the concept being adapted properly for the Canadian market. Either way, the potential investor comes out a winner.

Can the U.S. franchisor support the system in Canada? In most cases, one of the principal reasons for buying the rights to a U.S. concept is to acquire the knowhow in that business by capitalizing on the franchisor’s experience and knowledge gained over many years and with much investment. Sounds good, but if the U.S. franchisor does not have a sufficient infrastructure to provide the critical and inevitably needed support to the Canadian investor, that great knowledge will be of little value. An examination of the franchisor’s capabilities to support the Canadian expansion is needed, at least in the early years.

Is there enough capital? A Canadian expansion of a U.S. franchise system is a startup in many ways. With the knowledge of the franchisor, an expansion is

THE CAFÉ THAT TAKES CARE OF OUR FOUR-LEGGED FRIENDS TOO.

much further along than a brandnew business concept, but the need for working capital will be significant while the business is being established in Canada. The investor will have to fund the initial payments for the rights to the U.S. franchisor, staffing costs, professional fees, initial marketing costs, possibly building costs or sub-franchise selling costs as well as living expenses for the investor until a positive cash flow is achieved. The root cause of failure can often be traced to the lack of adequate capital, which in turn, results from inadequate information provided by the franchisor on the magnitude of the capital needed. This problem is most common when the U.S. franchisor is more interested in closing a deal than making the right deal with the right party.

Does the deal make sense? A good concept with a bad deal for the investor still ends in failure. It is very common for Canadian investors to purchase master franchise rights from U.S. franchisors for parts of Canada or for the entire country. Master franchising means the Canadian investor will be selling sub-franchises and sharing the revenue from those sub-franchises with the U.S. franchisor, i.e. initial franchise fees, royalties, renewal fees and transfer fees. Problems arise when the shared portions of such fees do not match up with the cost of delivering the services upon which the fees are

based. If, for example, on a six per cent royalty rate, it takes four per cent to support the system properly in Canada (which is not unrealistic) and the U.S. franchisor demands three per cent of the royalty as its cut, then disaster lurks just around the corner. One of the most difficult numbers to determine in all of franchising is the amount that should be paid for the front-end franchise fee or territorial-rights fee for the granting of master franchise rights. This number will be influenced by many factors, including the length of the term of the grant, the history of success of the franchise system, the amount of training and initial support to be provided by the franchisor and the level of additional investment required of the franchisee. Drawing analogies to other existing systems with master structures can be helpful in deciding upon the amount to charge, but it is best to relate the fee to the potential for profit and return on capital of both parties. In a survey of master franchisees by John P. Hayes, Ph.D, in 2000, 36 per cent of those studied invested $100,000 to $250,000, 28 per cent invested less than $100,000, 21 per cent invested $250,000 to $500,000 and 15 per cent invested more than $500,000. Another common mistake made in master-franchise deals is the establishment of unrealistic quotas on the opening schedule of units. According to a 2005 study from The Centre for Hospitality Research by Arturs Kalnins, Biting Off More than They Can Chew: Unfulfilled Development Commitments in International Master Franchising Ventures, out of 142 restaurant master franchisees, only 55 were in business at the end of the development term, 21 master franchisees did not open a single unit and six master franchisees met or exceeded their development commitments. It is important to agree on clear growth (and unit maintenance)

targets for the master franchisee. On the other hand, according to the above study, most targets in master franchise arrangements are not met. There are so many reasons why one franchise investment succeeds and another fails that it would take a book, if not several, to do justice to the question. Nevertheless, considering the above factors are crucial to avoiding franchise failure.

ESSENTIAL QUESTIONS: 1. Is the term of the master-franchise agreement sufficiently long to ensure that a reasonable return on investment can be achieved? 2. Will the master franchisee have to adhere strictly to the franchisor’s form of unit franchise agreement in all circumstances or will there be some flexibility? 3. Will the master franchisee administer a regional advertising fund for the territory or will it all be controlled by the franchisor? 4. If there are critical inventory items, who supplies them to the franchisees: the master franchisee, the franchisor or third parties? Who benefits from volume purchases?

Edward (Ned) Levitt is a Certified Franchise Executive, a partner at Dickinson Wright LLP, Toronto, Canada, and provides legal services to Canadian and international clients on Canadian franchise law. He was general counsel to the Canadian Franchise Association (2000-2007) and is a member of the American Bar Association Forum on Franchising, the International Bar Association and the International Franchise Association. As a member of the Ontario Franchise Sector Working Team, he was instrumental in the creation of the province’s franchise legislation. He can be reached at (416) 6463842 or nlevitt@dickinsonwright.com.

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2 013 FR A N CH I S E R E P O R T ———— 123 ———— 1 for 1 Pizza T: 613-234-6060 f: 613-234-0444 UrL: 1for1pizza.com Personnel: Ara Tahir Type: Quick Service Menu: Pizza, wings. Units oNT: 10 Units CaN: 16 241 Pizza (Chairman’s Brand Corp)

T: 416-288-8515 f: 416-646-2204 UrL: 241pizza.com Personnel: Chris Ioannu Type: Quick Service Menu: Pizza, chicken wings, potato wedges. Units oNT: 84 Units CaN: 96

————— A —————

arTiSaNo Bakery & Cafe T: 416-233-6300 f: 416-233-6320 UrL: artisanobakery.com Personnel: Michael Simeone Type: Casual Menu: Baked goods, coffee, tea, sandwiches. Units oNT: 7 Units CaN: 7

————— B ————— BageL SToP, The T: 416-398-5538 f: 416-398-2792 UrL: thebagelstop.com Personnel: Felix Zonenberg Type: Quick Service Menu: Bagels, bagel sandwiches, coffee, other beverages. Units oNT: 21 Units CaN: 22

a & W food ServiCeS of CaNada iNC. T: 604-988-2141 f: 604-988-5531 UrL: aw.ca Personnel: Brent Todd Type: Quick Service Menu: Hamburgers, chicken, fries, onion rings, root beer. Units oNT: 187 Units CaN: 773

Baker’S dozeN doNUTS CorP. T: 905-272-1825 f: 905-272-0140 UrL: N/A Personnel: Peter Paraskakis Type: Quick Service Menu: Doughnuts, pastries, sandwiches, breakfasts, lunch and dinner entrees. Units oNT: 14 Units CaN: 14

aNChor Bar T: 905-308-7888 f: N/A UrL: anchorbar.ca Personnel: Type: Casual Menu: Pub fare Units oNT: 1 Units CaN: 1

BarBUrriTo T: 416-549-8002 f: 416-733-0086 UrL: barburrito.ca Personnel: Alex Shtein Type: Quick Service Menu: Mexican food Units oNT: 7 Units CaN: 7

aNgeLaNNa fraNChiSiNg iNC. T: 905-903-8528 f: 866-577-1808 UrL: rileyspubs.com Personnel: Chris Kakouros Type: Casual Menu: Pub and casual dining. Units oNT: 3 Units CaN: 3

BaSkiN roBBiNS—dUNkiN’ BraNdS CaNada iNC. T: 786-360-9368 f: 781-737-4518 UrL: baskinrobbins.ca Personnel: Russell Pagan Type: Quick Service Menu: Full ice cream parlour menu as well as specialty beverages, and specialty pastries, wedding cakes. Units oNT: 97 Units CaN: 117

aNgeL’S diNer T: 416-679-9980 f: 416-679-9907 UrL: angelsdiner.ca Personnel: Peter Kakridas Type: Family Menu: Varied Units oNT: 10 Units CaN: 10 aPPLeBee’S NeighBoUrhood Bar & griLL T: 905-240-1256 f: 913-890-9402 UrL: applebeescanada.com Personnel: John Peddar Type: Casual Menu: Broadline family favourites: ribs, steak, chicken, fajitas, fish, salads. Units oNT: 9 Units CaN: 16 arBy’S of CaNada T: 678-514-4219 f: N/A UrL: arbys.ca Personnel: Call for info Type: Quick Service Menu: Roast beef/chicken/deli sandwiches, french fries. Units oNT: 42 Units CaN: 112

BaToN roUge (imvesCor) T: 905-361-6551 f: 905-361-2633 UrL:batonrougerestaurants.com Personnel: Marco Moretto Type: Casual Menu: Baby back ribs, steaks, chicken, seafood. Units oNT: 10 Units CaN: 29 Beaver TaiLS CaNada iNC. T: 514-392-2222 f: 514-392-2223 UrL: beavertailsinc.com Personnel: Pino Ioia Type: Quick Service Menu: Pastry treats Units oNT: 12 Units CaN: 88 Big BoNe BBQ T: 905-853-9888 f: N/A UrL: bigbonebbq.ca Personnel: Tim Rombos Type: Casual Menu: Southern Barbecue. Units oNT: 6 Units CaN: 6

Big SMoke BUrgerS T: 416-463-2323 f: 416-463-2325 UrL: bigsmokeburger.com Personnel: Mustafa Yusuf Type: Quick Service Menu: Burgers, fries. Units oNT: 6 Units CaN: 6 BoMBay BheL T: 905-890-7955 f: 905-858-2106 UrL: bombaybhelrestaurant.com Personnel: Mandeep Nagpel Type: Casual Menu: Indian cuisine Units oNT: 4 Units CaN: 4 BooSTer JUiCe T: 416-621-6767 f: 780-461-7161 UrL: boosterjuice.com Personnel: Tim Hengel Type: Quick Service Menu: Smoothies, freshly squeezed juices, panini and wraps, matcha green tea, acai and blended yogurts. Units oNT: 88 Units CaN: 264 BoSToN Pizza iNTerNaTioNaL iNC. T: 604-270-1108 f: 604-270-4168 UrL: bostonpizza.com Personnel: Felix Decata Type: Casual Menu: Pizza, pasta, ribs, salads, appetizers. Units oNT: 108 Units CaN: 347 BoUrBoN STreeT griLL T: N/A f: 416-498-9876 UrL: irg168.com Personnel: P. Huang Type: Quick Service Menu: Cajun and Creole cuisine. Units oNT: 28 Units CaN: 37 BUBBLe TeaSe T: 905-940-2660 f: 905-940-2585 UrL: bubbletease.com Personnel: Alfie Lim Type: Quick Service Menu: Various bubble teas. Units oNT: 8 Units CaN: 15 BUffaLo WiLd WiNgS T: 952-253-0731 f: N/A UrL: buffalowildwings.com Personnel: Jim Schmidt Type: Casual Menu: Chicken Units oNT: 6 Units CaN: 7 BUN kiNg CoMPaNy iNTerNaTioNaL iNC., The T: 905-842-8770 f: 905-842-8772 UrL: N/A Personnel: Angelo Rizzuti Type: Quick Service Menu: Breads and baked goods. Units oNT: 15 Units CaN: 15 BUrger kiNg reSTaUraNTS of CaNada iNC. T: 416-626-7444 f: 416-626-6691 UrL: burgerking.ca Personnel: Jacqui McGregor Type: Quick Service Menu: Burgers, chicken, salads,

fries, breakfast and soft drinks. Units oNT: 137 Units CaN: 306

————— C ————— CaPT. SUB (Grinner’s Food systems)

T: 902-897-8432 f: 902-895-7635 UrL: captsub.com Personnel: David Crane Type: Quick Service Menu: Toasted sub sandwiches Units oNT: 2 Units CaN: 30 CaPTaiN george’S fiSh & ChiPS T: 905-424-2641 f: N/A UrL: captngeorges.com Personnel: Call for info. Type: Casual Menu: Fish and chips Units oNT: 17 Units CaN: 17 CaroLe’S CheeSeCake CoMPaNy LTd. T: 416-256-0000 f: 416-256-0001 UrL: carolescheesecake.com Personnel: Michael Ogus Type: Casual Menu: Soups, salads, sandwiches, desserts. Units oNT: 1 Units CaN: 2 CaSey’S griLL & Bar (prime restaurants)

T: 905-568-0000 f: 905-568-0080 UrL: caseysbarandgrill.com Personnel: Evana Wai Type: Casual Menu: Classic grill Units oNT: 28 Units CaN: 34 CharLey’S STeakery T: 800-437-8325 f: 614-923-4701 UrL: charleys.com Personnel: John Woo Type: Quick Service Menu: Sandwiches, steak, chicken, Philly cheesesteaks. Units oNT: 3 Units CaN: 3 ChiCkeN Chef CaNada LTd. T: 204-694-1984 f: 204-694-1964 UrL: chickenchef.com Personnel: Darren Thorgilsson Type: Family Menu: Chicken, pizza, seafood, soups, sandwiches. Units oNT: 2 Units CaN: 35 ChiCkeN deLighT T: 204-885-7570 f: 204-831-6176 UrL: chickendelight.com Personnel: Jim Cartman Type: Quick Service Menu: Chicken, pizza, ribs, finger foods. Units oNT: 1 Units CaN: 20 ChiLi’S griLL & Bar T: 905-264-9977 f: 780-413-8230 UrL: chilis.com Personnel: Gerry Inglis Type: Casual Menu: Steaks, fajitas, burgers, salads, ribs, margaritas. Units oNT: 1 Units CaN: 15

ChUCk e. CheeSe’S T: 972-257-3056 f: 972-258-5619 UrL: chuckecheese.com Personnel: Carlos DeLeon Type: Casual Menu: Pizza, sandwiches, salads, appetizers, Buffalo wings, breadsticks, mozzarella sticks and fries. Units oNT: 9 Units CaN: 14 ChUrCh’S iNTerNaTioNaL

(Cajun operatinG Company)

T: 770-350-3881 f: 770-512-3920 UrL: churchs.com Personnel: Zack Kollias Type: Quick Service Menu: Chicken, potatoes, french fries, corn, desserts. Units oNT: 1 Units CaN: 16 Coffee CULTUre Cafe & eaTery (oBsidian Group) T: 877-272-2952 f: 905-814-8272 UrL: coffeeculturecafe.com Personnel: Danny Grammenopoulos Type: Casual Menu: Coffees, desserts, sandwiches, soups, and catering. Units oNT: 44 Units CaN: 44 Coffee TiMe doNUTS iNC. (Chairman’s Brand Corp)

Units oNT: 11 Units CaN: 15 CULTUreS (mty Group) T: 514-336-8885 f: 514-336-9222 UrL: cultures-restaurants.com Personnel: Bill Hamam Type: Quick Service Menu: Salads, soups, sandwiches, smoothies. Units oNT: 15 Units CaN: 53

————— D ————— dairy QUeeN CaNada T: 905-639-1492 f: N/A UrL: dairyqueen.com Personnel: Sherry McNeil Type: Casual Menu: Burgers, fries, ice cream products. Units oNT: 203 Units CaN: 583 deNNy’S of CaNada iNC. T: 604-730-6620 f: 604-730-4645 UrL: dennys.ca Personnel: Brent Armstrong Type: Casual Menu: General family fare, breakfast. Units oNT: 12 Units CaN: 50 dixie Lee food SySTeMS LTd. T: 613-650-5494 f: 613-650-5489 UrL: dixieleechicken.com Personnel: Dave Hall Type: Casual Menu: Chicken, pizza, seafood. Units oNT: 12 Units CaN: 52

Cora fraNChiSe groUP iNC. T: 905-673-2672 f: 905-673-8271 UrL: chezcora.com Personnel: Candace McAllister Type: Family Menu: Breakfast items, lunch, panini/crepe, salads. Units oNT: 42 Units CaN: 125

doMiNo’S Pizza T: 519-326-5280 f: 519-326-3362 UrL: dominos.ca Personnel: Ken Barker Type: Quick Service Menu: Pizza, wings, cinnamon sticks, breadsticks. Units oNT: 135 Units CaN: 314

CraBBy Joe’S TaP & griLL (oBsidian Group)

T: 905-238-7722 f: 905-814-8272 UrL: crabbyjoes.com Personnel: Danny Grammenopoulos Type: Casual Menu: Sizzlers, fajitas, pasta, burgers, steaks, ribs. Units oNT: 39 Units CaN: 39 CrePe de LiCioUS T: 905-326-2969 f: 905-326-9305 UrL: crepedelicious.com Personnel: Elik Farin Type: Casual Menu: Crepes

————— E ————— earL’S reSTaUraNTS T: 604-984-4606 f: 604-984-2263 UrL: earls.ca Personnel: Kathy Humphrey Type: Casual Menu: Salads, pizzas, pastas, chicken, steaks. Units oNT: 5 Units CaN: 60 eaST Side Mario’S

(prime restaurants)

T: 905-568-0000 f: 905-568-0080 UrL: franchise. primerestaurants.com Personnel: Evana Wai Type: Casual Menu: Casual family fare, pasta, pizza. Units oNT: 64 Units CaN: 98

(denCan) (nor)

T: 416-288-8515 f: 416-288-8895 UrL: coffeetime.ca Personnel:Steve Michalopoulos Type: Quick Service Menu: Coffee, iced drinks, muffins, doughnuts, sandwiches, salads, soups. Units oNT: 176 Units CaN: 176

CoUNTry STyLe food ServiCeS iNC. (mty Group) T: 905-764-7066 f: 905-764-8426 UrL: countrystyle.com Personnel:Jonathan Czerwinski Type: Quick Service Menu: Coffee, deli, muffins, pastries, soups, sandwiches. Units oNT: 427 Units CaN: 443

Units oNT: 37 Units CaN: 37

dooLy’S iNC. T: 506-857-8050 f: 506-858-7039 UrL: doolys.ca Personnel: Pierre Lariviere Type: Quick Service Menu: Finger foods, pizza, simple entrees. Units oNT: 1 Units CaN: 61 doUBLe doUBLe Pizza aNd ChiCkeN T: 416-241-0088 f: 416-241-0001 UrL: doubledouble.ca Personnel: Anne Joseph Type: Casual Menu: Pizza, chicken pieces, chicken wings, ribs, panzos, burgers, fish and chips, potato wedges, pasta and salads. Units oNT: 37 Units CaN: 37 drUxy’S iNC. T: 416-637-5976 f: 416-637-5977 UrL: druxys.com Personnel: Jon Dinz Type: Quick Service Menu: Sandwiches, salads, soup, bagels and coffee

edo iNTerNaTioNaL food iNC. T: 403-568-5641 f: 403-215-8801 UrL: edojapan.com Personnel: Terry Foster Type: Casual Menu: Teriyaki chicken, sukiyaki beef, udon soup, yakisoba noodle dishes, and sushi. Units oNT: 8 Units CaN: 108 eggSMarT CorP. (Chairman Brands)

T: 416-288-8575 f: 416-288-8895 UrL: eggsmart.ca Personnel:Steve Michalopoulos Type: Family Menu: Bacon, eggs, steak, omelettes, pancakes, waffles, wraps, breakfast. Units oNT: 30 Units CaN: 30 eggSPeCTaTioN CaNada iNC. T: 514-282-0677 f: 514-282-8115 UrL: eggspectation.com Personnel: Enzo Renda Type: Casual Menu: Eggs, omelettes, pancakes, burgers, salads, sandwiches, crepes, chicken, fish, breakfast. Units oNT: 2 Units CaN: 9 eLePhaNT aNd CaSTLe groUP (FranWorks Group) T: 617-720-2100 f: 617-720-2102 UrL: elephantcastle.com Personnel: John Luvison Type: Casual Menu: Fish and chips, British pub fare. Units oNT: 2 Units CaN: 6 exTreMe PiTa (mty Group)

T: 514-520-7770 f: 905-820-7887 UrL: extremepita.com Personnel: Vince Moreno Type: Quick Service Menu: Pita sandwiches with grilled fillings, smoothies. Units oNT: 57 Units CaN: 179

————— F ————— Famoso NeapolitaN pizzeria t: 604-356-9737 F: N/A Url: famoso.ca personnel: Justin Lussier type: Casual menu: Appetizers, pizza, salads, desserts. Units oNt: 2 Units CaN: 17 FamoUs Wok t: 604-207-8871 F: 604-207-9893 Url: famouswok.ca personnel: James Tom-Yew type: Quick Service menu: Chinese food under Famous Wok and sushi under UMI Sushi Express. Units oNt: 9 Units CaN: 70 Fast eddie’s t: 519-758-0111 F: 519-758-1393 Url: fasteddies.ca personnel: Mike Gorski type: Quick Service menu: Burgers, fries, pop, shakes, sliders. Units oNt: 9 Units CaN: 9 Fat albert’s & ralph’s t: 613-745-2222 F: 613-745-1858 Url: fatalberts.ca personnel: Ralph Tannis type: Family menu: Pizza, pasta, ribs, subs, sandwiches, appetizers Units oNt: 5 Units CaN: 5 Feta & olives t: 416-251-3353 F: 416-251-3354 Url: fetaolivesgrill.com personnel: Vicki Vasiliou type: Quick Service menu: Greek food Units oNt: 8 Units CaN: 10 FirkiN GroUp oF pUbs, the t: 905-305-9792 F: 905-305-9719 Url: firkinpubs.com personnel: Paul Saraiva type: Casual menu: Chicken, fish, pastas, burgers, wings, salads and wraps, pub grub. Units oNt: 32 Units CaN: 32 Fit For liFe t: 905-826-0862 F: 905-826-2105 Url: fitforlifefood.com personnel: Angela Bennett type: Quick Service menu: Sandwiches, soups, and salads. Units oNt: 14 Units CaN: 16 FraNx sUpreme (MTY Group) t: 514-336-8885 F: 514-336-9222 Url: mtygroup.com personnel: Bill Hamam type: Quick Service menu: Hot dogs, burgers, poutine. Units oNt: 1 Units CaN: 7 Fresh sliCe pizza t: 604-251-7444 F: 604-251-6727 Url: freshslice.com personnel: Isabella Flores type: Quick Service menu: Pizza, pasta, omelettes, salad, side dishes. Units oNt: 8 Units CaN: 68 Freshii t: 312-636-8049 F: 888-682-3514 Url: freshii.com personnel: Matthew Corrin type: Casual menu: Custom-designed

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O C TO B E R 2 013 salads made from more than 70 ingredients. Units oNt: 19 Units CaN: 24 Freshly sqUeezed FraNChise JUiCe CorporatioN t: 905-695-2611 F: 888.886.5856 Url: freshlysqueezed.ca personnel: Talal Samadi type: Quick Service menu: Juices Units oNt: 38 Units CaN: 82 FrieNdly Greek, the (ChairMan’s Brand Corp)

t: 416-288-8377 F: 416-288-8895 Url: friendlygreek.com personnel: Chris Ioannou type: Casual menu: Greek fare and Mediterranean grill. Units oNt: 9 Units CaN: 9 FrozÜ (Grinner's Food sYsTeM) t: 506-867-0737 F: N/A Url: frozu.ca personnel: Mike Whittaker type: Quick Service menu: Yogurt Units oNt: 0 Units CaN: 1

————— G ————— Gabriel pizza t: 613-748-0845 F: 613-744-4930 Url: gabrielpizza.com personnel: Cory Boast type: Casual menu: Pizza Units oNt: 26 Units CaN: 29 GilliGaN’s Fire Grill t: 519-980-8984 F: N/A Url: gilligans.ca personnel: Michael Di Meo type: Casual menu: Signature burgers and sandwiches. Units oNt: 5 Units CaN: 5 GiNo’s pizza iNC. t: 416-235-0000 F: 905-864-1587 Url: ginospizza.ca personnel: Vito Gangar type: Casual menu: Traditional and gourmet pizza, Italian sandwiches, wings, salads, garlic bread, panzerotti and pasta. Units oNt: 60 Units CaN: 60 GodFather’s pizza t: 519-641-1178 F: 519-641-1276 Url: godfatherspizza.ca personnel: Allen MacDonald type: Family menu: Pizza, subs, panzerotti. Units oNt: 37 Units CaN: 37 GoldeN Griddle iNC. t: 905-985-8100 F: 905-985-8105 Url: goldengriddleinc.com personnel: James Moyer type: Family menu: Pancakes, eggs, waffles, steak, chicken, crepes. Units oNt: 13 Units CaN: 13 Great CaNadiaN baGel, ltd., the t: 905-566-1903 F: 905-566-1402 Url: greatcanadianbagel.com personnel: Ed Kwiatkowski type: Quick Service menu: Bagels, salads, soups, sandwiches, coffee, desserts. Units oNt: 19 Units CaN: 29 GreCo pizza

(Grinner’s Food sYsTeMs)

t: 902-897-8432 F: 902-895-7635 Url: greco.ca personnel: David Crane type: Quick Service menu: Pizza, wings, donairs, subs. Units oNt: 15 Units CaN: 141

————— H ————— hard roCk CaFe t: 1-800-235-7625 F: 786-513-8444 Url: hardrock.com personnel: Oliver Munday type: Casual menu: Burgers, steaks, ribs, chicken, salads, sandwiches, desserts. Units oNt: 2 Units CaN: 2 harvey’s (Cara) t: 416-849-4939 F: N/A Url: harveys.ca personnel: Ryan Lloyd type: Casual menu: Burgers, chicken, salads, fries. Units oNt: 185 Units CaN: 260 hero CertiFied bUrGers t: 416-740-2304 F: 416-740-5398 Url: heroburgers.com personnel: Jocelyn Attwood type: Quick Service menu: 100% Angus Beef burgers and fries. Units oNt: 49 Units CaN: 49 hoNey’s beestro ltd. t: 905-850-5020 F: 905-850-5090 Url: honeysbeestro.com personnel: John Battagli type: Casual menu: Ribs, wings, sandwiches, salads, wraps, burgers, pastas, steaks and a wide selection of beer and wine. Units oNt: 4 Units CaN: 4 hooters restaUraNts t: 770-799-2249 F: 770-980-2452 Url: hooters.com personnel: Jim Mallam type: Casual menu: Wings, burgers, seafood etc. Units oNt: 6 Units CaN: 11 hoUstoNs steaks & ribs t: 450-688-3793 F: 450-688-7632 Url: houstonresto.com personnel: Yvan Piquette type: Fine Dining menu: Ribs, steaks. Units oNt: 2 Units CaN: 7

————— I ————— il ForNello restaUraNts t: 416-920-9410 F: 416-920-0474 Url: ilfornello.com personnel: Sean Fleming type: Casual menu: Pizza, pasta. Units oNt: 7 Units CaN: 7 iNterNatioNal hoUse oF paNCakes t: 604-247-2211 F: 604-263-2297 Url: ihop.com personnel: Ed Jeske type: Family menu: Breakfast menu, pancakes, sandwiches, salads, steaks. Units oNt: 4 Units CaN: 19 iroN CheF express t: 647-791-0118 F: N/A Url: ironchefexpress.com personnel: Call for info.

type: Quick Service menu: Chinese food Units oNt: 4 Units CaN: 4

————— J ————— Jamba JUiCe t: 905-307-3953 F: 905-479-9346 Url: jambajuice.ca personnel: Derek Wong type: Casual menu: Juices Units oNt: 8 Units CaN: 15 Java Joe’s iNC. t: 416-769-0008 F: 416-762-3218 Url: javajoes.ca personnel: Peter Kiriakopoulos type: Quick Service menu: Cappuccino, latte, espresso, smoothies, pastries, fresh baked goods, sandwiches, soups, salads. Units oNt: 11 Units CaN: 11 Jimmy the Greek t: 416-214-9237 F: 416-362-0827 Url: jimmythegreek.ca personnel: Jim Antonopoulos type: Quick Service menu: Greek food: souvlaki, gyro, spinach pie, greek salad, moussaka. Units oNt: 35 Units CaN: 43 Joey’s oNly FraNChisiNG ltd. t: 1-800-661-2123 F: 403-243-8989 Url: joeys.ca personnel: Rob Hilditch type: Casual menu: Battered fish and chips, seafood, ribs, salads, fish tacos, poutines. Units oNt: 10 Units CaN: 62 JohNNy roCkets t: 949-643-6129 F: 866-209-9523 Url: johnnyrockets.com personnel: Steve Devine type: Casual menu: Hamburgers, fries, milk shakes. Units oNt: 4 Units CaN: 4 JUGo JUiCe (MTY Group) t: 403-207-5850 F: 403-207-5875 Url: jugojuice.com personnel: Bill Hamam type: Quick Service menu: Smoothies, protein shakes, wraps. Units oNt: 16 Units CaN: 140

————— K ————— keG restaUraNts ltd. t: 416-695-2400 F: 604-276-0138 Url: kegsteakhouse.com personnel: James Henderson type: Casual menu: Steak, prime rib, seafood. Units oNt: 40 Units CaN: 89 kelsey’s restaUraNts (Cara)

t: 416-849-4939 F: N/A Url: kelseys.ca personnel: Ryan Lloyd type: Casual menu: Varied Units oNt: 72 Units CaN: 77 kerNels popCorN ltd. t: 416-487-4194 F: 416-487-3920 Url: kernelspopcorn.com personnel: Bernice Sinopoli type: Quick Service menu: Gourmet popcorn, soft drinks, seasonings. Units oNt: 33 Units CaN: 67

kettlemaN’s baGel Co. t: 613-722-4357 F: 613-722-5432 Url: kettlemansbagels.biz personnel: Bill Armour type: Casual menu: Bagels, bagel sandwiches, deli, cream cheese, baked goods. Units oNt: 1 Units CaN: 3 kFC CaNada (YuM!

resTauranTs inTernaTional (Canada) CoMpanY)

loCal eatery & reFUGe (TorToise Group)

t: 905-332-6833 F: 905-332-0456 Url: mylocalrefuge.com personnel: Luke Roberts type: Casual menu: Family fare, burgers, pizzas. Units oNt: 2 Units CaN: 2

————— M —————

t: 416-664-5239 F: 416-739-0118 Url: kfc.com personnel: Douglas Heinrich type: Quick Service menu: Chicken on the bone, sandwiches, snackables, salads, fries. Units oNt: 288 Units CaN: 675

mamma’s pizza t: 416-784-0329 F: 416-784-9744 Url: mammaspizza.com personnel: Said Omran type: Quick Service menu: Gourmet pizzas, pasta, calzone, salads, wings. Units oNt: 17 Units CaN: 17

koryo koreaN barbeqUe

maNChU Wok t: 905-946-7200 F: 905-946-8630 Url: manchuwok.com personnel: Mariellen Clark type: Quick Service menu: Chinese fast-food cuisine. Units oNt: 63 Units CaN: 95

(MTY Group)

t: 403-237-5070 F: 866-512-5853 Url: koryofranchise.com personnel: Jin Lee type: Quick Service menu: Korean Barbecue Units oNt: 3 Units CaN: 22 koya JapaN iNC. (MTY Group)

t: 514-336-8885 F: 204-783-1749 Url: koyajapan.com personnel: Bill Hamam type: Quick Service menu: Japanese cuisine; teriyaki meals, noodles, soups, sushi. Units oNt: 7 Units CaN: 24

————— L ————— la Cremiere (MTY Group) t: 514-336-8885 F: 514-336-9222 Url: lacremiere.com personnel: Bill Hamam type: Casual menu: Ice cream, yogurt. Units oNt: 1 Units CaN: 72 la prep t: 514-510-5001 F: 877-516-0074 Url: laprep.com personnel: Jean Beauparlant type: Quick Service menu: Gourmet salads, sandwiches, coffees, pastries. Units oNt: 23 Units CaN: 50 lettieri espresso + bar t: 416-740-2304 F: 416-740-5398 Url: lettiericafe.com personnel: Jocelyn Attwood type: Quick Service menu: Espresso-based drinks, coffee, organic teas, juice, smoothies, panini, salads, soups, pizza, pasta, pastries. Units oNt: 8 Units CaN: 8 liCk’s FraNChisiNG iNC. t: 416-362-5425 F: 416-690-0504 Url: lickshomeburgers.com personnel: Brenda Perry type: Quick Service menu: Homeburgers, natureburger, ice cream. Units oNt: 17 Units CaN: 17 little Caesar oF CaNada iNC. t: 905-822-7899 F: 905-822-9808 Url: littlecaesars.ca personnel: Dianne Clark type: Quick Service menu: Pizza, wings, crazy bread, wings, crazy sauce. Units oNt: 91 Units CaN: 193

maNdariN restaUraNt FraNChise CorporatioN t: 905-451-4100 F: 905-456-3411 Url: mandarinbuffet.com personnel: Diana Chiu type: Family menu: Chinese and Canadian food. Units oNt: 22 Units CaN: 22 marble slab Creamery t: 403-287-7633 F: 403-283-7698 Url: marbleslab.ca personnel: Lien Trac type: Family menu: Ice cream and treats. Ice cream cakes, cupcakes, shakes and smoothies. Units oNt: 32 Units CaN: 84 mary broWN’s iNC. t: 905-513-0044 F: 905-513-0050 Url: marybrowns.com personnel: Sean Donohue type: Quick Service menu: Chicken, taters, sandwiches, wraps, salads, nonalcoholic beverages. Units oNt: 33 Units CaN: 90 mCdoNald’s restaUraNts oF CaNada ltd. t: 416-446-3354 F: 416-446-3420 Url: mcdonalds.ca personnel: Ash Vasdani type: Quick Service menu: Breakfast, lunch and dinner menu items. Units oNt: 511 Units CaN: 1408 melt Grilled Cheese t: 647-344-5555 F: N/A Url: meltgrilledcheese.com personnel: Call for info type: Casual menu: Grilled cheese sandwiches Units oNt: 3 Units CaN: 3 meNChies t: 647-723-5169 F: 647-723-5178 Url: menchies.com personnel: David Schneer type: Casual menu: yogurt Units oNt: 12 Units CaN: 19 miChel’s bakery CaFe (ThreeCaF Brands Canada inC.)

t: 905-482-7314 F: 905-482-7330

Url: michelsbakerycafe.com personnel: Chris Cheek type: Quick Service menu: Fresh specialty baked products (pastries/breads). salads, sandwiches, coffees, teas, cold drinks, breakfast items. Units oNt: 14 Units CaN: 14 mike’s restaUraNts iNC. (iMvesCor inC)

t: 514-341-5544 F: 514-341-6236 Url: mikes.ca personnel: Marco Moretto type: Casual menu: Pizza, pasta, hot subs, salads, sandwiches, steak, BBQ chicken, burgers, veal, salmon, seafoods. Units oNt: 1 Units CaN: 83 milaNo pizzeria t: 613-729-9738 F: 613-729-2921 Url: milanopizzeria.ca personnel: Talaal Baroudi type: Quick Service menu: Pizza, submarines, pastas, donairs. Units oNt: 22 Units CaN: 22 mmmUFFiNs-threeCaF braNds CaNada iNC. t: 905-482-7314 F: 905-482-7330 Url: mmmuffins.com personnel: Chris Cheek type: Quick Service menu: Muffins, coffee, cookies, pastries, cold drinks. Units oNt: 9 Units CaN: 26 molly blooms irish pUbs iNC. t: 519-575-7397 F: 519-575-7398 Url: mollyblooms.ca personnel: Brian Watson type: Casual menu: Various alcoholic beverages, casual comfort food, pub grub. Units oNt: 8 Units CaN: 8 moNtaNa’s (Cara) t: 416-849-4939 F: N/A Url: montanas.ca personnel: Ryan Lloyd type: Casual menu: Varied Units oNt: 55 Units CaN: 95 motimahal restaUraNts ltd. t: 416-461-3111 F: 416-778-4414 Url: motimahal.com personnel: Gurjit Chadha type: Casual menu: Tandoori food and curries, sweets. Units oNt: 2 Units CaN: 3 moxie’s restaUraNts (l.p./nor)

t: 403-543-2611 F: 403-543-2646 Url: moxies.com personnel: Laurids Skaarup type: Casual menu: Signature salads, classic entrees (lemon pepper halibut, honey garlic steak), and desserts. Units oNt: 24 Units CaN: 63 mr. Greek restaUraNts iNC. t: 416-444-3266 F: 416-444-3484 Url: mrgreek.com personnel: Vicki Raios-Tranos type: Casual menu: Fresh-to-order grilled proteins, Greek specialty salads, Mediterranean specialties. Units oNt: 20 Units CaN: 20

MR. SUB (MTY Group) T: 416-225-5545 F: 416-245-5536 URL: mrsub.ca Personnel: Tyler Lane Type: Quick Service Menu: Submarine sandwiches, wraps, salads, soups, desserts, smoothies. Units ONT: 255 Units CAN: 316

F: 604-684-8035 URL: oldspaghettifactory.ca Personnel: Ken Lobson Type: Casual Menu: Pasta, chicken, veal, steak, ribs, all-inclusive meals with bread, salad or soup, entree, spumoni ice cream, and coffee or tea. Units ONT: 1 Units CAN: 13

MRS. FieLdS ORigiNAL COOkieS T: 905-426-2551 F: 905-426-2826 URL: mrsfields.ca Personnel: Walter Jusenchuk Type: Quick Service Menu: Cookies, pretzels, yogurt. Units ONT: 12 Units CAN: 18

OPA! OF gReeCe T: 403-245-0033 F: 403-271-4236 URL: opasouvlaki.ca Personnel: Jeff Young Type: Casual Menu: Chicken, lamb and pork souvlaki, gyros, Greek salad. Units ONT: 15 Units CAN: 87

MUChO BURRiTO

ORANge JULiUS

(MTY Group)

T: 905-820-7887 F: 905-820-8448 URL: muchoburrito.com Personnel: Sean Black Type: Quick Service Menu: Fresh Mexican food, serving burritos, quesadillas, tacos. Units ONT: 21 Units CAN: 44 MUFFiN PLUS & CAFe dePOT T: 514-281-2067 F: 514-281-6405 URL: cafedepot.ca Personnel: Tony Elisii Type: Casual Menu: Coffee, specialty coffees, salads, sandwiches, muffins, pastries. Units ONT: 1 Units CAN: 90

————— N ————— NANdO’S FLAMe gRiLLed ChiCkeN T: 605-564-1118 F: 905-564-3118 URL: nandoscanada.com Personnel: Paul Dean Type: Casual Menu: Portuguese-style flamegrilled chicken, salads and sides. Units ONT: 8 Units CAN: 29 NAPLeS PizzeRiA T: 519-252-3492 F: 519-252-0461 URL: naplespizza.com Personnel: Tony Bahcheli Type: Casual Menu: Pizza and submarine sandwiches. Units ONT: 20 Units CAN: 20 New ORLeANS PizzA (ChairMan Brands)

T: 519-349-2380 F: 416-288-8895 URL: neworleanspizza.ca Personnel: Sid Farraj Type: Quick Service Menu: Pizza, submarines, panzerotti, wings, garlic strips, salads, bruschetta. Units ONT: 62 Units CAN: 62 New YORk FRieS T: 416-963-5005 F: 416-963-4920 URL: newyorkfries.com Personnel: Safiah Arooz Type: Quick Service Menu: Fresh cut fries, variety of specialty poutines, hot dogs, soft drinks and toppings. Units ONT: 62 Units CAN: 129

————— O ————— OLd SPAgheTTi FACTORY CANAdA LTd. T: 604-684-1287

(dairY Queen Canada inC.)

T: 905-639-1492 F: 905-681-3623 URL: orangejulius.com Personnel: Sherry McNeil Type: Quick Service Menu: Blended fruit drinks, smoothies, fresh fruit and vegetable juices. Units ONT: 45 Units CAN: 116

————— P ————— PAM’S COFFee & TeA T: 905-763-0763 F: 905-305-9597 URL: N/A Personnel: Greg MacCormack Type: Quick Service Menu: Coffee, pastries, sandwiches. Units ONT: 8 Units CAN: 9 PANAgO PizzA iNC. T: 416-559-9993 F: 604-755-6014 URL: panagofranchise.com Personnel: Todd Wylie Type: Quick Service Menu: Pizzas, salads, bread sticks and wings. Units ONT: 17 Units CAN: 185 PANzeROTTO PizzA LTd. T: 416-362-5555 F: 416-362-8217 URL: panzerottopizza.com Personnel: Frank Schiavone Type: Quick Service Menu: Panzerotto, pizza, wings, ribs, Italian sandwiches, salads. Units ONT: 29 Units CAN: 29 PAPA JOhN’S T: 502-261-7272 F: 502-261-4324 URL: papajohnspizza.ca Personnel: Mike Prentice Type: Casual Menu: Pizza, wings. Units ONT: 13 Units CAN: 77 PeRkiNS ReSTAURANT & BAkeRY T: 901-766-6400 F: 901-766-6482 URL: perkinsrestaurant.com Personnel: Robert Winters Type: Casual Menu: Breakfast, lunch, dinner, and bakery items. Units ONT: 6 Units CAN: 16 PhiLThY MCNASTY’S (peGasus Group)

T: 416-385-7705 F: 416-385-1718 URL: philthymcnastys.com Personnel: Jeff White Type: Casual Menu: wings, burgers, ribs, fajitas, nachos, pizza, pub grub. Units ONT: 4

Units CAN: 4 PiAzzA MANNA T: 416-861-9673 F: 416-214-4765 URL: piazzamanna.com Personnel: Paul Manna Type: Quick Service Menu: Pizza, pasta, panini, salads. Units ONT: 13 Units CAN: 13 PiTA LANd T: 416-496-1758 F: 416-496-8440 URL: pitaland.ca Personnel: Mehdi Fahmi Type: Quick Service Menu: Pitas Units ONT: 17 Units CAN: 17 PiTA NUTSO iNC. T: 416-235-0203 F: 416-235-0204 URL: pitanutso.com Personnel: Rick Taddeo Type: Quick Service Menu: Various shawarma dinners. Units ONT: 7 Units CAN: 7 PiTA PiT T: 613-546-4494 F: 613-546-1436 URL: pitapit.com Personnel: Kevin Pressburger Type: Quick Service Menu: Pitas, salad, smoothies, soups, snacks. Units ONT: 95 Units CAN: 152 PizzA deLighT (iMvesCor inC) T: 514-341-5544 F: 506-853-4131 URL: pizzadelight.ca Personnel: Marco Moretto Type: Family Menu: Pizza, pasta, salads. Units ONT: 14 Units CAN: 94 PizzA dePOT T: 905-458-9711 F: 905-458-8644 URL: pizzadepot.ca Personnel: Call for info Type: Casual Menu: Pizza Units ONT: 23 Units CAN: 25 PizzA hUT CANAdA

(YuM! resTauranTs inTernaTional (Canada) CoMpanY)

T: 416-664-5329 F: 416-739-0118 URL: pizzahut.ca Personnel: Douglas Heinrich Type: Casual Menu: Pan pizza, stuffed crust, salads, pasta. Units ONT: 137 Units CAN: 324 PizzA NOvA T: 416-439-0051 F: 416-299-3558 URL: pizzanova.com Personnel: Frank Macri Type: Quick Service Menu: Pizza, chicken wings, fresh salads, panzerotti, lasagna, toasted sandwiches, baby back ribs, focaccia. Units ONT: 131 Units CAN: 131 PizzA PizzA LiMiTed T: 416-967-1010 F: 416-967-9865 URL: pizzapizza.ca Personnel: Sebastian Fuschini Type: Quick Service Menu: Pizza, chicken, sandwiches, salads. Units ONT: 527 Units CAN: 605 PizzAiOLO T: 416-515-9090

F: N/A URL: pizzaiolo.ca Personnel: Luigi Petrella Type: Quick Service Menu: Pizza. Units ONT: 41 Units CAN: 41 PizzAviLLe iNC. T: 905-850-0070 F: 905-850-0339 URL: pizzaville.ca Personnel: Alan Serrecchia Type: Quick Service Menu: Pizza, panzerotto, chicken wings, pasta. Units ONT: 71 Units CAN: 71 POPeYeS LOUiSiANA kiTCheN T: 404-459-4660 F: 404-459-4475 URL: popeyesfranchising.com Personnel: Tim Waddell Type: Quick Service Menu: Cajun-fried chicken, seafood dishes, cajun fries, red beans and rice. Units ONT: 50 Units CAN: 50 PReSSe CAFe T: 514-935-5553 F: N/A URL: pressecafe.com Personnel: Xavier Chambon Type: Quick Service Menu: Coffee, sandwiches. Units ONT: 7 Units CAN: 53 PReTzeL MAkeR CANAdA T: 905-426-2551 F: 905-426-2826 URL: pretzelmaker.ca Personnel: Walter Jusenchuk Type: Quick Service Menu: Pretzels Units ONT: 20 Units CAN: 57 PRiMe PUBS (priMe resTauranTs)

T: 905-568-0000 F: 905-568-0080 URL: primepubs.com Personnel: Evana Wai Type: Family Menu: Authentic Irish dishes, wide range of beer, pub grub. Units ONT: 25 Units CAN: 28 PUMPeRNiCkeLS LTd. T: 905-669-9176 F: 905-669-9183 URL: pumpernickels.ca Personnel: Shlomo Ziv Type: Quick Service Menu: Deli sandwiches, salads, hot daily specials, hamburgers, french fries. Units ONT: 11 Units CAN: 11

————— Q ————— QdOBA MexiCAN gRiLL T: 720-898-2300 F: 720-898-2396 URL: qdoba.com Personnel: Grant Krietzer Type: Casual Menu: Mexican food Units ONT: 1 Units CAN: 2 QUeSAdA FRANChiSiNg OF CANAdA CORP T: 416-849-2323 F: 416-849-2257 URL: quesada.ca Personnel: Tom O’Neill Type: Quick Service Menu: Burritos, quesadillas and tacos. Units ONT: 12 Units CAN: 13 QUizNOS CANAdA ReSTAURANT CORPORATiON T: 647-259-0333

F: 647-259-0341 URL: quiznos.ca Personnel: Olivia Montagna Type: Quick Service Menu: Oven-toasted sandwiches, salads, soups, and desserts. Units ONT: 171 Units CAN: 454

————— R ————— RiCkY’S ALL dAY gRiLL (riCkYs)

T: 604-637-7272 F: 604-637-8874 URL: gotorickys.com Personnel: Stacey Hansson Type: Casual Menu: Big-portion breakfast plates, ribs, chicken, pastas, steaks, burgers and homestyle favourites. Units ONT: 2 Units CAN: 68 ROBiN’S

(ChairMan’s Brand Corp)

T: 416-288-8515 F: 416-646-2204 URL: robinsdonuts.com Personnel: 416-288-8515 Type: Quick Service Menu: Donuts, coffee, deli items, sandwiches, salads. Units ONT: 29 Units CAN: 106 ROCkiN’ JOhNNY’S LiCeNSiNg CORPORATiON T: 613-729-4922 F: N/A URL: rockinjohnnysdiner.com Personnel: Enzo Mastromattei Type: Family Menu: Breakfast, lunch and dinner menu items. Units ONT: 2 Units CAN: 2 ROMA RiBS LTd. T: 204-944-0792 F: 204-943-3298 URL: tonyromas.com Personnel: Mona Wall Type: Casual Menu: Steak, ribs, chicken, shrimp, sandwiches, salads. Units ONT: 5 Units CAN: 28 ROTiSSeRie MOM’S exPReSS T: 905-366-2500 F: 905-361-5999 URL: rotisseriemoms.com Personnel: Sebastien Clermont Type: Family Menu: Chicken Units ONT: 2 Units CAN: 9 ROTiSSeRieS ST-hUBeRT LTee T: 450-688-4400 F: 450-688-3900 URL: st-hubert.com Personnel: Richard Scofield Type: Family Menu: Roasted chicken meals Units ONT: 6 Units CAN: 132

————— S ————— SANdwiCh BOARd, The T: 416-471-6031 F: 416-913-1587 URL: thesandwichboard.ca Personnel: Albert Khanian Type: Quick Service Menu: Soup, salad, sandwiches. Units ONT: 10 Units CAN: 10 SANdwiCh TRee (resT-Con ManaGeMenT sYsTeMs lTd.) T: 604-220-4566 F: 604-463-2955 URL: sandwichtree.ca Personnel: Tony Cardarelli Type: Quick Service Menu: Soups, custom-made sandwiches, salads, pastries, baked goods. Units ONT: 2 Units CAN: 16 SBARRO T: 516-715-4148 F: 516-715-4197 URL: sbarro.com Personnel: John Brisco Type: Casual Menu: Italian food Units ONT: 2 Units CAN: 11 SCOReS (iMvesCor inC) T: 514-341-5544 F: 514-341-6236 URL: scores.ca Personnel: Marco Moretto Type: Family Menu: Chicken and ribs. Units ONT: 2 Units CAN: 41 SeCONd CUP LTd. T: 905-362-1818 F: 905-362-1121 URL: secondcup.com Personnel: Wayne Vanderhorst Type: Quick Service Menu: Coffees, specialty coffees, teas, juices, cakes, pastries, sandwiches. Units ONT: 190 Units CAN: 359 SeLeCT FOOd SeRviCeS iNC. T: 416-391-1244 F: 416-391-5244 URL: selectsandwich.com Personnel: Brian Kahn Type: Quick Service Menu: Breakfast, sandwiches, salads, hot meals, coffee, desserts. Units ONT: 25 Units CAN: 25 ShAMROCk BURgeRS T: 416-282-0121 F: N/A URL: shamrockburgers.com Personnel: Greg Malenganea Type: Casual Menu: Burgers, fries. Units ONT: 2 Units CAN: 2

RUBY ThAi kiTCheN T: 416-498-9880 F: 416-498-9876 URL: irg168.com Personnel: P Huang Type: Quick Service Menu: Thai food Units ONT: 4 Units CAN: 5

ShOeLeSS JOe’S SPORTS gRiLL T: 905-760-1295 F: 905-760-1296 URL: shoelessjoes.ca Personnel: Shawn Saraga Type: Casual Menu: Steak, ribs, wings, burgers, sandwiches, pizzas, salads. Units ONT: 31 Units CAN: 31

RUTh’S ChRiS STeAk hOUSe T: 289-242-1627 F: 416-955-1494 URL: ruthschris.ca Personnel: Sara Wilde Type: Family Menu: Prime beef, fresh seafood. Units ONT: 2 Units CAN: 2

SMiTTY’S CANAdA LTd. T: 403-229-3838 F: 403-229-3899 URL: smittys.ca Personnel: Scott Amberson Type: Family Menu: Pancakes, waffles, hamburgers, sandwiches, salads, classic dinners. Units ONT: 5

Units CAN: 83 SMOke’S POUTiNeRie T: 905-427-4444 F: 905-427-9944 URL: smokespoutinerie.com Personnel: Ryan Smolkin Type: Casual Menu: Over 23 different types of poutine. Units ONT: 17 Units CAN: 25 SOUTh ST. BURgeR CO. T: 416-963-5005 F: 416-963-4920 URL: southstburger.com Personnel: Safiah Arooz Type: Casual Menu: Hamburgers, New York Fries french fries and poutine. Units ONT: 16 Units CAN: 19 SOUvLAki hUT T: 905-822-1900 F: 905-822-1909 URL: souvlakihut.com Personnel: Nick Tsangaris Type: Casual Menu: Souvlaki, Greek food. Units ONT: 9 Units CAN: 9 SQUARe BOY PizzA & SUBS T: 905-434-4445 F: 905-433-1111 URL: squareboypizza.ca Personnel: Ted Crandall Type: Casual Menu: Pizza. Units ONT: 23 Units CAN: 23 ST. LOUiS FRANChiSe LiMiTed T: 416-485-1094 F: 416-485-1512 URL: stlouiswings.com Personnel: Kathy Hosseini Type: Casual Menu: Proprietary wings and ribs. A variety of sandwiches, salads, etc. Units ONT: 34 Units CAN: 34 SUBS PLUS iNC. T: 905-641-4404 F: 905-641-3696 URL: subsplus.ca Personnel: Robert Dumas Type: Quick Service Menu: Sandwiches, cakes and pastries. Units ONT: 2 Units CAN: 2 SUBwAY FRANChiSe SYSTeMS OF CANAdA LTd. T: 800-888-4848 F: 203-876-6674 URL: subway.com Personnel: Donald Fertman Type: Quick Service Menu: Variety of foot-long and six-inch submarine sandwiches and salads. Units ONT: 1102 Units CAN: 2850 SUkiYAki (MTY Group) T: 514-336-8885 F: 514-336-9222 URL: mtygroup.com Personnel: Bill Hamam Type: Quick Service Menu: Japanese cuisine, teriyaki. Units ONT: 2 Units CAN: 27 SUNNYSide gRiLL T: 905-844-2665 F: 416-604-8632 URL: sunnysidegrill.com Personnel: Jeff Parisi Type: Family Menu: Breakfast Units ONT: 5 Units CAN: 5 SUNRiSe CARiBBeAN ReSTAURANTS T: 416-750-9935

F: N/A URL: sunrisecaribbean.com Personnel: Call for info. Type: Casual Menu: Caribbean food Units ONT: 11 Units CAN: 11 SUNSeT GRiLL ReSTAURANTS LTd. T: 905-286-5833 F: 905-829-1142 URL: sunsetgrill.ca Personnel: Stelios Lazos Type: Casual Menu: All day breakfast, omelettes, waffles, pancakes, burgers, soup, sandwiches, and salads. Units ONT: 90 Units CAN: 90 SUShi ShOP (MTY Group) T: 514-336-8885 F: 514-336-9222 URL: sushishop.com Personnel: Bill Hamam Type: Quick Service Menu: Sushi Units ONT: 11 Units CAN: 121 SUShiGO T: 613-244-1616 F: 613-244-3563 URL: sushigoexpress.ca Personnel: Nathalie Desjardins Type: Casual Menu: Sushi, meal soup, salads. Units ONT: 4 Units CAN: 5 SUShi-Q T: 416-335-1700 F: 416-335-1800 URL: thesushi-q.com Personnel: Shun Lee Type: Casual Menu: Sushi, soup. Units ONT: 6 Units CAN: 7 SweeT GALLeRy exCLUSive PASTRy LTd. T: 416-232-1539 F: 416-232-1482 URL: thesweetgallery.com Personnel: Radi Jelenic Type: Quick Service Menu: Sandwiches, soups, salads. Units ONT: 1 Units CAN: 2 SwiSS ChALeT (Cara) T: 416-849-4939 F: N/A URL: swisschalet.ca Personnel: Ryan Lloyd Type: Casual Menu: Chicken, ribs. Units ONT: 163 Units CAN: 224 SyMPOSiUM CAFe iNC. T: 416-449-3611 F: 416-449-6722 URL: symposiumcafe.com Personnel: Ron Ansett Type: Casual Menu: Full breakfast, gourmet entrees including steaks, pasta, seafood, sandwiches. Units ONT: 14 Units CAN: 14

————— T ————— TACO BeLL OF CANAdA

(YuM! resTauranTs InTernaTIonal (Canada) CoMpanY)

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O C TO B E R 2 013 Units ONT: 4 Units CAN: 33 TACO TiMe (MTY Group) T: 403-543-3490 F: 403-543-3499 URL: tacotimecanada.com Personnel: Steve Nickerson Type: Quick Service Menu: Tacos, burritos, fajitas, salads, enchiladas. Units ONT: 7 Units CAN: 120 TANdORi (MTY Group) T: 514-336-8885 F: 514-336-9222 URL: tandori.ca Personnel: Nipun Sharma Type: Quick Service Menu: Indian cuisine Units ONT: 10 Units CAN: 23 TASTe OF MediTeRRANeAN T: 416-821-5561 F: 866-735-1045 URL: tasteofmediterranean.ca Personnel: Sam Hussein Type: Casual Menu: Greek and Lebanese menu. Shawarma, gyro, pizza, quarter chicken dinners, Greek salad, pitas. Units ONT: 6 Units CAN: 8 TCBy CANAdA (MTY Group) T: 514-336-8885 F: 514-336-9222 URL: tcbycanada.com Personnel: Bill Hamam Type: Quick Service Menu: Frozen yogurt, ice cream. Units ONT: 38 Units CAN: 92 TeRiyAki exPeRieNCe T: 905-337-4918 F: 905-337-0331 URL: teriyakiexperience.com Personnel: Nik Jurkovic Type: Quick Service Menu: Teriyaki rice and noodle meals, noodle soup bowls, wraps, salad, sushi. Units ONT: 81 Units CAN: 106 ThAi exPReSS (MTY Group) T: 514-336-8885 F: 514-336-9222 URL: thaiexpress.ca Personnel: Dennis Ng Type: Casual Menu: Pad thai, pad sew. Units ONT: 57 Units CAN: 192 The CONSTRUCTiON SiTe T: 416-488-3473 F: N/A URL: grldcheese.com Personnel: Bernie Druxerman Type: Casual Menu: Grilled cheese prepared a variety of ways. Units ONT: 2 Units CAN: 2 The FOx & FiddLe CORPORATiON T: 416-385-7705 F: 416-385-1718 URL: foxandfiddle.com Personnel: Voula Skentzos Type: Casual Menu: Pub Fare Units ONT: 17 Units CAN: 19

T: 416-664-5239 F: 416-739-0118 URL: tacobell.ca Personnel: Douglas Heinrich Type: Quick Service Menu: Tacos, burritos, nachos, fries. Units ONT: 44 Units CAN: 57

The GOURMeT BURGeR CO. T: 416-234-2916 F: 416-234-8216 URL: thegourmetburgerco.com Personnel: John Ward Type: Casual Menu: Gourmet burgers, fries. Units ONT: 5 Units CAN: 5

TACO deL MAR T: 855-425-0868 F: 206-624-7065 URL: tacodelmar.com Personnel: Darryl Chandra Type: Casual Menu: Burritos, tacos, quesadillas.

Tiki MiNG (MTY Group) T: 514-336-8885 F: 514-336-9222 URL: mtygroup.com Personnel: Bill Hamam Type: Quick Service Menu: Chinese cuisine Units ONT: 7

Units CAN: 47

Units CAN: 71

TiM hORTONS (Tdl Group) T: 905-339-5710 F: 905-845-1536 URL: timhortons.com Personnel: Victoria Lynch Type: Quick Service Menu: Coffee, tea, specialty coffee, donuts, muffins, cookies, soup, sandwiches, chili, wraps. Units ONT: 1692 Units CAN: 3436

TURTLe JACk’S

TiMOThy’S wORLd COFFee– ThReeCAF BRANdS CANAdA iNC. T: 905-482-7312 F: 905-482-7330 URL: timothyscafes.com Personnel: Chris Cheek Type: Quick Service Menu: Coffee, lattes, tea, hot chocolate, frappes, bottled drinks, pastries, cookies, muffins and croissants. Units ONT: 73 Units CAN: 85 TiTO’S PizzA ANd wiNGS T: 888-553-8486 F: N/A URL: titospizzaandwings.com Personnel: Call for info Type: Casual Menu: Pizza Units ONT: 12 Units CAN: 12

(TorToIse Group)

T: 905-332-6833 F: 905-332-0456 URL: turtlejacks.com Personnel: Peter Fisher Type: Casual Menu: Varied Units ONT: 16 Units CAN: 16 TUTTi FRUTTi (MTY Group) T: 514-336-8885 F: 514-336-9222 URL: mtygroup.com Personnel: Bill Hamam Type: Casual Menu: Breakfast, lunch, eggs, sausages, toast, coffee. Units ONT: 4 Units CAN: 36

————— U ————— UNiON BURGeRS (obsIdIan Group)

T: 905-814-8030 F: 905-814-8272 URL: ubburgers.com Personnel: Danny Grammenopoulos Type: Casual Menu: Hamburgers Units ONT: 9 Units CAN: 9

————— V ————— vANeLLi’S ReSTAURANTS LiMiTed (MTY Group) T: 905-764-7066 F: 905-764-8426 URL: mrsvanellis.com Personnel: Bill Hamam Type: Quick Service Menu: Pizza and pasta. Units ONT: 19 Units CAN: 46 veRA’S BURGeR ShACk T: 604-683-8372 F: 604-683-8372 URL: verasburgershack.com Personnel: Gerald Tritt Type: Family Menu: Homemade burgers Units ONT: 1 Units CAN: 16 viLLA MAdiNA (MTY Group) T: 514-336-8885 F: 514-336-9222 URL: villamadina.com Personnel: Bill Hamam Type: Casual Menu: Pitas, salads, entrees, desserts. Units ONT: 24 Units CAN: 39

——— WXYZ ———

TOPPeR’S PizzA CANAdA T: 705-735-2127 F: 705-735-4821 URL: toppersfranchise.ca Personnel: Cailin White Type: Quick Service Menu: Traditional and specialty pizzas, wings, salads, bread sticks, proprietary dipping sauces, desserts and drinks. Units ONT: 35 Units CAN: 35

URBAN diNiNG GROUP iNC. T: 416-967-9671 F: 416-967-9679 URL: gabbys.ca Personnel: Kim Berry Type: Casual Menu: Fajitas, sandwiches, large salads, prime rib burgers, steaks, stir-fries, wings, vegetarian selections, pizza, draught beer. Units ONT: 18 Units CAN: 19

weNdy’S ReSTAURANTS OF CANAdA iNC. T: 905-337-4652 F: 905-849-5545 URL: wendys.ca Personnel: Jane Dann Type: Quick Service Menu: Hamburgers, chicken sandwiches, salads, french fries, chili, Frosty’s, baked potato, poutine. Units ONT: 193 Units CAN: 369

TReATS CANAdA CORPORATiON T: 613-563-4073 F: 613-562-1982 URL: treats.com Personnel: Doug Lippay Type: Quick Service Menu: Coffee, baked goods, sandwiches, soups. Units ONT: 39

URBAN kiTCheN T: 416-391-1244 F: 416-391-5244 URL: urbankitchen.com Personnel: Carol Weston Type: Casual Menu: Salads, soups, sandwiches. Units ONT: 4 Units CAN: 4

wiLd wiNG CORP. T: 905-726-2205 F: 905-726-2203 URL: bestchickenwings.com Personnel: Das Chandiok Type: Casual Menu: Chicken wings, salads, appetizers, ribs, wraps, sandwiches.

Units ONT: 96 Units CAN: 103 wiLLiAMS FReSh CAFe iNC. T: 519-752-4850 F: 519-752-2671 URL: williamsfreshcafe.com Personnel: Rainer Mueller Type: Casual Menu: Breakfast, artisan soups, salads and sandwiches, desserts, specialty coffees. Units ONT: 39 Units CAN: 39 wiMPy’S diNeR ReSTAURANT T: 888-594-6797 F: 416-269-8484 URL: wimpysdiner.ca Personnel: Jim Daikos Type: Casual Menu: Breakfast, lunch and dinner, full menu. Units ONT: 42 Units CAN: 42 wiNGS UP! T: 289-400-9464 F: 905-618-0417 URL: wingsup.com Personnel: Joel Friedman Type: Quick Service Menu: Chicken wings. Units ONT: 9 Units CAN: 9 wOk BOx FReSh ASiAN kiTCheN T: 778-571-4200 F: 778-571-4400 URL: wokbox.ca Personnel: Lawrence Eade Type: Casual Menu: Wok-cooked stir-fries, regional rice bowls, asian sharables, soups, appetizers. Units ONT: 2 Units CAN: 45 wORkS GOURMeT BURGeR BiSTRO, The T: 855-799-6757 F: 855-699-6757 URL: worksburger.com Personnel: Bruce Miller Type: Casual Menu: Gourmet beef burgers, fresh cut fries, beer. Units ONT: 20 Units CAN: 20

yOGeN FRUz CANAdA iNC. (MTY Group)

T: 905-479-8762 F: 905-479-5235 URL: yogenfruz.com Personnel: Sarah Oziel Type: Casual Menu: Frozen yogurt, soft serve yogurt, smoothies and ice cream. Units ONT: 101 Units CAN: 142 yOGURTyS T: 905-479-5040 F: N/A URL: yogurtys.com Personnel: Call for info Type: Casual Menu: Yogurt Units ONT: 34 Units CAN: 34 yOyO’S yOGURT CAFe T: 519-452-0046 F: 519-452-1318 URL: yoyosyogurtcafe.com Personnel: Dave Coultis Type: Quick Service Menu: Yogurt Units ONT: 7 Units CAN: 7 zOUP! FReSh SOUP T: 800-940-9687 F: N/A URL: zoupco.com Personnel: Richard Simtob Type: Quick Service Menu: Soup Units ONT: 2 Units CAN: 2

Research by Peter Elliott. Please email any changes to data for our online listings or next year’s report to lwu@canadianrestaurantnews. com, subject line: Franchise Report 2013 changes.

www.ontariorestaurantnews.com

20 |

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

BeverageNews A MONTHLY REPORT ON THE BEVERAGE INDUSTRY

New brew on the block Block Three brewer Bryan Maher.

ST. JACOB’S—Four young men rented the building behind Benjamin’s Restaurant in the hopes of making a splash on the local craft beer scene with the opening of Block Three Brewing Company on Labour Day Weekend. Co-owners Philip Hipkiss, Graham Spence, Derek Lebert and Bryan Maher opened Block Three in St. Jacob’s at 1430 King St. North, in unit two.

Maher said they first released kegs to a handful of local restaurants, which held taps open for Block Three brew, and then to the public. He said there was an “unbelievable” amount of foot traffic due to fall harvest season at the St. Jacob’s Farmers’ Market—considered the country’s largest year-round market. (The market’s main building caught fire that Sunday causing an estimated $2 million in damages and many ven-

dors to set up outside the following Thursday.) Much to the Block Three’s owners’ surprise, the brewery ran out of beer twice in the first month of operation. Maher, the brewer, told ORN they added two more brewing vessels and closed to the public for two weeks at the end of September to ramp up supply. “We really like this immediate area. We want to be known as the local guys,” said Maher. The 23-year-old brings experience from Guelph’s Wellington Brewery and has been home brewing since the age of 19. He isn’t ruling out loading up a truck and delivering to Toronto once a week sometime in the future, but for now, the plan is to “concentrate on the local market and the rest will fall into place.”

Block Three’s year-round ale is named King Street Saison, made with a Belgian yeast strain, with citrus, cloves, coriander, peppercorn and bubblegum flavours. Maher pointed out that saison farmhouse ales were meant to give sustenance to field workers and historically featured an alcohol content of about three per cent. Modern versions are known to double that number, and Maher went in between with an alcohol level of 4.6 per cent, hoping it would be considered a sessionable brew. “Hopefully, it’s something unique enough that it’s not just another light beer,” he said. In addition to its year-round offering, Maher will develop seasonal one-offs, such as Sugar Brown Bush – made with local maple syrup – and collaboration brews. Maher’s partners are accountants who approached him with the idea to start the brewery. “When I did

start in the industry, I did think this was my end game,” said Maher, who didn’t think it would happen nearly this soon, but said the time in the market was right, with bars and consumers interested in local, craft beer. The four worked out a business plan and brewed pilot batches in Lebert’s garage. The original plan was to open next summer, but when they found an appropriate facility—a 4,200-square-foot, white stucco building—was available, they jumped on the listing and took possession April 1. Some drywall, washrooms, dry storage and a walk-in cooler were added to the open-concept space. Maher built the tasting area bar from reclaimed lumber, including cedar shakes from his grandparents’ barn. 1430 King St. North, Unit 2, St. Jacobs, ON. (519) 664-1001, blockthreebrewing.ca, @BlockThree.

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O C TO B E R 2 013

BeverageNews A MONTHLY REPORT ON THE BEVERAGE INDUSTRY

A new take on tea

Tea sommelier Jennifer Commins

TORONTO—Tea sommelier Jennifer Commins wants to give tea its just desserts by bringing out local flavours and influences with bespoke blends through her Torontobased Pluck Tea. In mid-September, the Shangri-La Hotel Toronto rolled out a six-tea menu, complete with dessert pairings. Since launching in February, Commins has built a notable list of foodservice clients, including Nota Bene, the Soho House, Mark McEwan and Jamie Kennedy.

Commins said she is working with Eric Woods, of The Beverley Hotel, to “push the tea envelope a bit.” Commins told ORN that while coffee has seen a revolution in quality, customers are hesitant to order tea because their experiences haven’t been particularly inspiring. Crafted tea blends can be more expensive—about 40 cents compared to a couple of cents per bag—but Commins noted foodservice operators can charge between $4 and $8 for a formal tea service. People will pay that much, she added, “if they know it’s done properly.” Commins said tea could complement any style of cuisine. For a Thai restaurant, she suggested a flower petal and jasmine green, for example. The self-described “entrepreneur by nature” studied cuisines of interest at George Brown College and completed the tea sommelier program there before getting her business underway. She noted that Toronto has

Sap water trumps tap water TORONTO—A bottled drink made from the filtered sap water leftover during maple syrup production is finding its way into hotels and restaurants in Toronto. Called De L’Aubier, the bottled water was officially launched in 2012, debuting in upscale Quebec restaurants and hotels, where it’s offered as an in-room amenity for VIP guests In Ontario, the beverage is making inroads in Toronto, where De L’Aubier (which means “from the sap wood”) is available in the Sheraton Centre Toronto, the InterContinental Toronto Yorkville, the Park Hyatt Toronto and, as of early September, the Omni King Edward and the Trump International Hotel Toronto, according to Elodie Fleury, president of Eau Matelo, the Lasalle, PQ-based company that produces the drink.

On the foodservice side, Eau Matelo has enlisted Camp 416 Trading Co., a Torontobased sales team “that will be introducing De L’Aubier to the Toronto restaurant scene,” Fleury told ORN. “Canoe is our first client in Toronto and we are extremely proud of that collaboration, thanks to chef John Horne,” she said. In addition to upscale restaurants, Fleury is also targeting eateries “that like to serve local, sustainable, unique products.” Camp 416 will also be approaching luxury hotel brands, she said. Possibilities are also brewing out west, where Fleury has found a distributor, Sundance Seafoods, who will be pitching the product to restaurants, hotels and resorts in B.C. and Alberta.

NEW INNOVATIVE PRODUCT FROM UBBELEA MUSHROOM FARMS “Ready To Serve Sautéed Mushrooms in a Pouch !”

an “amazing restaurant culture. Why can’t tea catch up a bit?” She pointed out that tea is often the last experience a diner encounters, which could leave a lasting impression. Commins looks for local ingredients and suppliers for ingredients as well as local areas for inspiration. Her Spadina Avenue Blend, a black tea, is inspired by Chinatown. She describes it as a fruit-forward lychee blend featuring the flavours of mango, lime, lemongrass and coconut. Prince Edward Lavender was Commins’ first terroir tea created for the Eastern Ontario county’s Terroir Run event in May and was served over ice at the finish line. Commins noted tea can be used not only for drinking, but also can be ground and used to flavour dishes. She suggests using Lapsang Souchong, a smoky flavoured, spring-plucked tea, in shortbread cookies or barbecue sauce. “I want to make tea accessible and modern and do it in the most sustainable way possible,” said Commins. Commins’ tips for the perfect cup can be found at www.ontariorestaurantnews.com. De L’Aubier has its roots in Fleury’s family and resulted from a happy accident. For the last 15 years, Fleury’s parents have operated a sugar shack in St-Valentin, PQ, near Montreal. Whenever possible during springtime maple syrup production, Elodie and her brother Mathieu would help out. Serendipity—in the form of the shack’s sulfurous, unpleasant-tasting tap water—stepped in. “During the maple harvest season, we started drinking the filtered, sugar-free leftover sap water as a substitute for our tap water, only to realize very quickly that it was delicious and had a very soft and round mouthfeel, with a fresh, green palate,” recounted Elodie. In late 2009, the siblings founded Eau Matelo, based in Montreal’s Lasalle suburb. In 2011, as a test, Elodie successfully approached about 20 Montreal restaurants, prompting them to launch the product formally the following year.

Br i e f s

Golden Tap awards TORONTO—The Golden Tap Awards, recognizing Ontario’s best craft beer achievements, were handed out on Sept. 18 at Toronto’s beerbistro. Winners included Beau’s All-Natural Brewing Company in the Best Microbrewery category (a title it has held since 2009); Bar Hop for Best Bar for Draught Beer Selection; Muskoka Mad Tom IPA for Best Regularly-Produced Beer and Kensington Fruit Stand Watermelon Wheat in the Best Seasonal or Specialty Beer section. Now in its eleventh year, the Golden Tap Awards are presented by the Ontario Craft Brewers, with the general public voting online in nine categories.

Top of the vines TORONTO—The results of the National Wine Awards of Canada, judged in June in Niagara-on-the-Lake, ON, were announced by WineAlign in early September. Mission Hill Family Estate Winery in British Columbia was named Winery of the Year following its haul of two platinum, three gold, three silver and four bronze medals at the annual awards. Ontario’s Tawse Winery was the second highest scoring brand, with two platinum, two gold, 11 silver and 17 bronze medals. Sixteen independent wine critics gathered for five days to blind taste 1,081 wines grown and produced by more than 150 wineries across Canada and released for sale in the 2013 calendar year. The top scoring 22 per cent of entries went on to a final round for a second evaluation. The highest-scoring gold medalists were awarded a newly instituted platinum medal. “I have been judging nationally since 2001,” said co-head judge David Lawrason, in a release, “and I’ve never seen such a high level of quality and so many gold medals. It was time to raise the bar and reward the real standouts with platinum.”

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Photos, from left. Canadian Culinary Foundation Bocuse d’Or team to compete in the Dubai World Hospitality Championships, left to right, Morgan Wilson, Bernard Casavant, Chris Mills, David Wong (not competing), Andrew Springett, Michael Noble, Ryan Stone, Arthur Chen, Scott Jaeger and Jane Ruddick; Kelly Nelson, High Liner Foods; Keith Decker, High Liner Foods; and Steve Boyack, Second Cup.

The Canadian Culinary Foundation (CCFCC) announced the Bocuse d’Or Laureate team who will compete in the Dubai World Hospitality Championships in November. The team is comprised of former Canadian Bocuse d’Or competitors who will go up against 12 teams from around the world in Dubai on Nov 17. Managed by Jane Ruddick, a Bocuse d’Or team “management laureate,” the team consists of: • Michael Noble, of Calgary’s NOtaBLE – The Restaurant (Bocuse d’Or 1995 and 1997); • Chris Mills, JOEY Restaurant Group (Bocuse d’Or 2001); • Andrew Springett, SAIT Polytechnic Institute (Bocuse d’Or 2003); • Scott Jaeger, The Pear Tree in Burnaby, BC (Bocuse d’Or 2007); • Ryan Stone, Centerplate (Bocuse d’Or 2011); • Arthur Chen, Edmonton Shaw Conference Centre;

culinary consultant Bernard Casavant (Bocuse d’Or 1991); • and support member Morgan Wilson, Fairmont Empress Hotel Victoria (Bocuse d’Or candidate 2005). The Canadian judge at the Dubai competition is CCFCC culinary chair Simon Smotkowitz, executive chef of the Edmonton Shaw Centre. The Dubai World Hospitality Championships is in its inaugural year, but is expected to become the Middle East’s premier culinary competition and is sanctioned by the World Association of Chefs Societies. International teams will be required to present a themed buffet and hot meal for a group of 54. •

High Liner Foods Incorporated announced on Sept. 4 that chief financial officer Kelly Nelson will be retiring after 30 years with the frozen seafood processor. Nelson joined High Liner in 1984 and has served as CFO since 1990.

“Kelly and I have worked together during the past 25 years on the three phases of High Liner’s development: the turnaround after the loss of 95 per cent of the company’s fishing quotas; the transformation into a customerfocused, branded frozen seafood company; and the growth phase over the last seven years,” said Henry Demone, president and CEO, in a news release. Keith Decker has been appointed to the newly created position of president and chief operating officer of High Liner Foods, according to a Sept. 19 release. He will assume the day-to-day responsibilities from Demone, who will remain in the CEO position and focus on strategy and growth opportunities. Decker was previously responsible for the overall performance of High Liner Foods’ U.S. operations, where he held the president and COO position since 2008 and led the integration of three U.S. acquisitions.

Second Cup announced the appointment of Steve Boyack to the position of vice-president, finance and chief financial officer in a Sept. 11 release. Boyack joins the Canadian coffee company from The Source, where he held the positions of senior vice-president, sales and operations, and CFO. He began his career in the consumer packaged goods industry with Kraft and The Quaker Oats Company. Boyack assumed his responsibilities at Second Cup on June 24 when he was appointed to the role on an interim basis. “We are confident that his experience and leadership will support our key long-term strategic initiatives, including the loyalty program pilot underway, and overall growth of the café network,” said Stacey Mowbray, president and chief executive officer, in a release. Stefany Dalgliesh, bartender at Fionn MacCool’s Front St. location,

in Toronto, won Prime Pubs’ Draught Master Competition held at the Irish pub chain’s Brampton, ON, site. The Sept. 19 event concluded Prime Pubs’ annual Liquid Academy training program designed to keep bartenders at the top of their game. Participants earned points based on their knowledge of wine, beer and mixology. Of the 30 Prime Pubs bartenders from across Canada who attended the academy, the top 12 point scorers were invited to participate in the Draught Master Competition. While demonstrating how to pour a perfect pint of Guinness, contestants “had to entertain and engage the crowd with their Craic—lighthearted Irish fun—and answer questions about Guinness and Ireland,” said Nathan Cameron, mixologist and beverage manager, Prime Pubs, in a release. “Dalgliesh’s hilarious performance of ‘Somewhere over the Guinness’—a funny take on a classic song—was a standout with the judges.”

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Thanks to their generous contributions to our annual fundraising campaign, the Cora Foundation will once again be helping the Breakfast Club of Canada. As a result, more than 130,000 schoolchildren throughout the country will benefit from a nutritious breakfast that will help them start their day off right.

Breakfast and Lunch 754_INT13_SL_Ann-Four_Fondation_ANG_v5.indd 1

2013-09-19 2:47 PM

You’ll Love Our Loligo!

Mild, Sweet and Tender. High Liner Raw Loligo Squid is completely cleaned and skinless. And, it’s conveniently packaged and ready to use. Rings and tentacles are packed in 9 oz. pouches. Tubes and tentacles are available in 3-5” and 5-8” tubes and packed in 2.5 lb. trays. Let High Liner help you capitalize on the popularity and profitability of calamari on your menu with new High Liner Raw Loligo Squid. Call us today.

1-800-387-7422