Chef Connexion Spring / Summer 2019

SPRING/SUMMER 2019

Where’s The Beef?

pizza pizzazzz! p. 67

p. 42

p. 25

INTRODUCING

KNORR INTENSE FLAVOURS ®

GLUTEN FREE

GF

VEGAN

Knorr® Intense Flavors is a new range of professional products that set your dishes apart with distinctive flavour. Made from authentic ingredients prepared with culinary processes such as smoking, fermenting and roasting. Knorr® Intense Flavours offer versatile applications throughout the cooking process:

• Marinate • Season • Finish • MISO UMAMI

CITRUS FRESH

WILD MUSHROOM EARTH

ROAST UMAMI

DEEP SMOKE

The deep umami taste of fermented miso, porcini mushroom & seaweed

The zesty and fresh taste of Madarins, lime & yuzu

The deep earthy flavour of wild mushrooms, including porcini & boletus

The rich caramelized flavour of slow roasted onion & garlic

The smokiness of charred American hardwoods

PRODUCT CODE: 10063350000394 PACK SIZE: 4/400 ml

PRODUCT CODE: 10063350000417 PACK SIZE: 4/400 ml

PRODUCT CODE: 10063350000400 PACK SIZE: 4/400 ml

PRODUCT CODE: 10063350000387 PACK SIZE: 4/400 ml

PRODUCT CODE: 10063350000424 PACK SIZE: 4/400 ml

For more product information and intense recipes go to ufs.com ©Unilever 2019. Trademark owned and used under license by Unilever Canada Inc. UC 1/19

THIS ISSUE

D E PA R TM E N T S 2

President’s Letter

7

Great Advice

17 Staying Ahead 49

Inspired Menu

57

Taste Nation

67 Recipe Central

FE AT U R ES 25 IN SEASONS Patio Perfect!

29

39 Chef Connexion is published twice a year by Greenbridge Foodservice

Creative Direction and Production

Managing Editor Jane Auster

Translation

Contributing Writers Alison Kent Cherie Thompson Darren Climans donalee Moulton Kate Engineer Mark Cardwell Stephen Hamelin

Mailing Address

Bravada Consumer Communications

Jérôme Kurès

Chef Connexion Magazine

WHAT’S UP! Brand Points PLUS

33 OPEN MENU Try This!

39

MARKETING 101 Take Your Best Shot

42

FOODIE Where’s The Beef?

51

COST CHECK Fresh vs Frozen

63 GOOD BUSINESS R-E-S-P-E-C-T

Greenbridge Foodservice Inc. 1373 Victoria Street N. Unit 201 Kitchener, ON N2B 3R6

www.chefconnexion.ca www.brandpointsplus.ca

Look for Brand Points PLUS qualifying products throughout the magazine!

EARN MORE POINTS Visit BrandPointsPLUS.ca

When you visit brandpointsplus.ca you will discover many ways to earn more points. You can view the latest flyer for BONUS POINT offers. Or, you can view the online offers that are currently available.

Take the time to review your personal account and see how many points you have accumulated, where you can earn more and the rewards that are available. You can also browse the extensive rewards catalogue to find that perfect item.

Learn more about our participating vendors and the products they offer. Read current and past issues of your Chef Connexion magazine.

There you will learn from professionals how you can become more successful in business and stay on trend.

BrandPointsPLUS.ca

Great advice

GREAT ADVICE

By donalee Moulton

TIP TOP CONDITIONS How to set up a tips policy that works for your operation

Tips. This seemingly simple subject

who will participate in the pool and

can create havoc in any operation, no

how the money will be distributed.

matter what size. But setting up a fair

It cautions, however, that employers

tips policy for your restaurant is crucial

cannot be part of the pool (although

to staff satisfaction. Where to start?

they can keep any tips they personally

Do servers get to keep whatever tips

receive). Also not allowed? Taking

they make? Is there a pooling policy?

money from tips to cover things like

BARS: 15.1%

Which works best for your operation?

spillage and breakage.

COFFEE / TEA SHOPS: 13.7%

And how do you decide?

SIT DOWN RESTAURANTS: 13.5%

The tip pool

The tipping point

FOOD TRUCKS: 13.1%

Tip pooling, which involves collecting

pensionable earnings or insurable

BAKERIES: 12.9%

tips and redistributing them to all

earnings? According to the Canada

staff, front and back of house, is legal,

Revenue Agency, the answer is both.

according to the Ontario Ministry of

Tips received during employment

Labour. On its webpage, “Tips and

are considered pensionable earnings

other gratuities,” the ministry notes

under the Canada Pension Plan (CPP);

that the rules must be explained to

they may also be insurable earnings

staff. An employer needs to determine

under the Employment Insurance

2018 Tipping Trend

FOOD & DRINK AVERAGE TIP BY BUSINESS TYPE

CATERING: 12.6% QUICK SERVICE RESTAURANTS: 11.9% Data from: SQUARE CANADA 2018 Tipping Trend Report

Are tips part of an employee’s

CHEFCONNEXION.CA

7

GREAT ADVICE

“

When you have a policy, you clarify expectations. Staff understand what they need to do as well as the employer’s role .

Act. The key is whether the tips are considered to have been paid by the employer, in what is known as

TOP TIPS

FOR TIPPING If you decide on a notipping policy, be sure to let diners know up front, in writing.

Create and publicize your staff tipping policy within

controlled tips, or they are direct tips paid by the customer. CPP is deducted only from controlled tips.

Tipping the balance Tips can be a thorny issue for both employers and staff. Spelling out your process and your approach in writing helps to answer questions and relieve angst. “When you have a policy, you clarify expectations. Staff understand what they need to do as well as the employer’s role,” says Chris Hornberger, a partner with Halifax Global Inc., a management consulting

your operation. Whether

firm based in Nova Scotia. Creating a

you decide to go with

tips policy does not have to be onerous,

pooled tips or no tips,

she adds. “This can be as simple as a

your employees need to be clear on what they can expect.

Consider a different

one-page summary of how tips are collected and distributed.”

To tip or not to tip?

That is the question for many restaurants. A no-tipping policy makes

tipping strategy based

it quick and easy for customers to

on your operation. Some

understand what their meal will cost. It

fine dining establishments

often requires, however, that restaurant

are going with an added gratuity, European style, or no tips at all.

owners pay more than the standard minimum wage to wait staff. Some wellknown North American restaurants, including New York’s Union Square Café, have done away with tips entirely while others have introduced

8

SPRING/SUMMER 2019

”

a "hospitality fee" for customers that is then distributed among staff.

Who gets tipped?

The common perception is that tips are just for waitstaff, who are often the most visible on the floor. But what about all the other hard-working employees who help to make your restaurant work efficiently? In many operations, at the end of their shift servers offer some 30% of their tips to the bartender, host or hostess, busboys...and possibly the dishwashers, too. They are all part of the efficient running of the operation.

Tipping one’s hand How much to tip wait staff is a commonly asked question that continues to vex diners. Global News has answered it. An infographic prepared by the national media outlet recommends 15% for standard or good service, 20% for excellent service, and, if you care to be politely Canadian, 10% for service that you didn’t love.

Global notes that there is no obligation for customers to tip for takeout, “but for good karma and future friendly service,” as the infographic notes, diners are encouraged to slide a few dollars in the tip jar periodically, especially if they're repeat customers.

Goat Cheese elevates your summer favourites.

Visit gaylea.com/foodservice

CONTINUING OUR MILLING LEGACY.

Same great flours. Brand new look.

A

t Ardent Mills, we’re proud to be the company behind some of the most trusted flour brands in the business, from Baker’s Hand™ and

Keynote® to All-O-Wheat™, Rapido®, Tulip™ and more. And now we’re bringing these legacy flours together under the Ardent Mills brand.

For sales inquiries or samples, contact your Ardent Mills account manager, visit ardentmills.ca or call 1-888-295-9470.

© 2019 Ardent Mills ULC

The non-uniform uniform is changing the restaurant dress code

by Kate Engineer

C

GREAT ADVICE

onsistency in the guest experience is a winning factor for successful restaurant brands. From menu execution, service levels, to how the staff are presented, guests return to restaurants where their experience

consistently meets their expectations.

Traditionally restaurants have enforced staff uniforms such as matching pants, shirts and branded aprons, as a way to provide consistency among their teams’ visual appearance and the restaurant brand experience. Lately, the idea of the traditional uniform has evolved as more restaurant brands encourage staff to express their individuality, while following brand guidelines.

The “non-uniform” uniform concept can be tricky to navigate. How important is a uniform to your overall brand? VERY, and here’s why! u CHEFCONNEXION.CA

11

The choice is yours... and it’s simple.

Thigh Meat

Breast Meat

Fully Cooked Wings

Why choose Reuven Poultry?

Reuven offers a wide assortment of Halal certified premium poultry products. These products are sourced from the best accredited suppliers from all over the world, so that we can offer high quality poultry at the most competitive prices.

We offer unrivalled service and expertise in providing our customers’ poultry products that meet their needs today and in the future.

PREMIUM QUALITY, DELICIOUS, INNVOATIVE POULTRY PRODUCTS For more information call 416.929.1496 or visit www.reuven.com

LATELY, THE IDEA OF THE TRADITIONAL UNIFORM HAS EVOLVED AS MORE RESTAURANT BRANDS ENCOURAGE STAFF TO EXPRESS THEIR INDIVIDUALITY, WHILE FOLLOWING BRAND GUIDELINES.

Customer experience is becoming the new competitive brand advantage, and what’s eye opening is that 80% of companies believe they deliver “super experiences,” but only 8% of customers agree.

Everything

a

restaurant

brand does, including how the team is presented, influences the overall customer experience, according to Forbes.com.

A uniformed team look provides regularity in your staff’s appearance, helping diners identify who actually works for the establishment from other patrons. Being able to easily pinpoint staff is important to the overall

guest

restaurant

experience.

brands

go

one

Some step

further to have a defined or elevated management dress code, to clearly define for guests who is in charge!

GREAT ADVICE

Here is a harsh truth about restaurant guests: they are judging your front of house staff on their appearance and how it relates to the service level of your operation. For this reason, fine dining restaurants traditionally impose a strict uniform standard, where each staff member is identically dressed in a polished manner, reflective of the refined dining experience. This is what guests have come to expect in this category of restaurants, so it is important to factor in how your team's attire represents your restaurant's level of service.

TIP: Align your attire to your brand Uniforms also support the overall brand experience, so even if you are developing a “non-uniform” uniform,

CHEFCONNEXION.CA

13

GREAT ADVICE

TIP: Create a dress code for your brand and your staff ensure that your attire guidelines align with the restaurant's vibe and atmosphere. If you are operating a fun casual pub, then your staff's attire should match that.

North Winds, a craft brewer and casual eatery, has taken this approach and gives their staff freedom to choose what they wear on the bottom in terms of pants, shorts, skirt and footwear, but provides them with a North Winds shirt that is mandatory from Saturday to Thursday. On Fridays, however, the staff are encouraged to wear a shirt from another craft brewer to support the industry while letting the team showcase their beer interests and personal style.

So how do you design and regulate the “non-uniform” uniform?

Most importantly, maintain your brand image, because your staff’s appearance should never hinder your restaurant's reputation. Begin by defining and upholding a clear dress code standard that emphasizes professionalism and cleanliness, while supporting a “nonuniform” diverse concept. Your guests will appreciate this and it sends a strong signal to your staff that your restaurant brand and how customers perceive it, is important to the business’ overall success.

Seasonal weather shifts, the flow of service, plate and tray sizes, tableside experiences, ordering standards, and restaurant design will impact what your team can wear to comfortably and

safely perform their duties. Reference workplace safety laws to ensure your standards align with best practices.

Regulating your staff’s unconventional uniform can sometimes lead to uncomfortable chats. To avoid misinterpretation, provide examples of what is acceptable and what is not, and how your team can vary their work style while maintaining brand consistency. Jenny Companion, VP of Eastern Operations at The Fifteen Group, recommends providing retailer suggestions and picture examples of looks that match the attire standards.

Gusto 101 in Toronto designed the ideal “non-uniform” uniform that maintains the overall brand image and feel.

Gusto’s wait staff and bartenders dress in blue denim shirts, or a blue branded t-shirt, and jeans, but the brand choices and style choices are all theirs. Guests are still able to identify who works at Gusto, employees can be comfortable in their own clothing that fits their shape and style, and the restaurant saves on uniform costs; it’s a win-win!

"Going with the 'non-uniform' uniform for your restaurant can be a fun way to express staff individuality while maintaining your brand," says Gusto owner and chef Janet Zuccarini, "but it is still important to understand the rules around who covers the cost of the uniform, even if it isn’t head to toe."

Be sure to read up on Canada’s latest Employment Acts that outline this useful information.

"Gusto 101 is housed in a 1940s auto body shop and this history was largely considered when designing the uniform. Through working with my sister, the creative force behind the brand Fleur de Mal, we landed on an all-denim look (chambray or denim top with jeans) - an updated take on the chambray jumpsuits worn by mechanics. This casual but stylish uniform pays homage to the heritage of the space as well as providing a comfortable option which allows our front of house team members the flexibility to express their personal style while still maintaining brand consistency." Janet Zuccarini

CHEFCONNEXION.CA

15

We Have The Mix to Match Customers can choose from a wide selection of the finest and freshest nuts, chocolates, dried fruits, baking ingredients and candy.

If you want the best, always look for the David Roberts brand. For close to 30 years David Roberts has built their name by offering only the freshest and finest quality products.

davidrobertsfood.com

STAYING AHEAD

by Cherie Thompson

Spruce up your space to energize your brand

B

rand is the personality of your business. Your brand certainly shines through on the menu and in the food you serve, but how about your décor? Spring is an ideal time to refresh your space to invigorate your brand, engage your customers and revitalize your staff. (Yes, they, too, are energized when you refresh your brand.)

In a whole new light - what's your brand identity?

First and foremost, stay true to yourself when planning a front-of-house upgrade. “It’s essential for a restaurant to know how they want to be perceived,” says Chris Rasmussen, CEO of LeoLight, a company whose mandate is to "to provide operators and distributors a full-service partnership for their ambience and food warming needs." u CHEFCONNEXION.CA

17

STAYING AHEAD

“AMBIENCE IS AN IMPORTANT FACTOR WHEN DECIDING WHERE TO SPEND DINING DOLLARS”

GREENERY For example, wax, fuel cell and LED

are really all you need to complement

candles each offer a different feel. Using

your brand. Repainting the entire space

a wax candle on a sports bar table or an

may not be necessary, though your

LED on a high-end steakhouse table

assessment should factor in whether

won’t meet customer expectations or

you need a complete paint job. If you're

properly reflect your brand.

looking for accent, trying a new colour

“Ambience is an important factor

on a focal wall may make more of a

when deciding where to spend dining dollars,” says Rasmussen. “Ambience

statement than using a uniform colour scheme. Use the psychology of colour

can lead to a better experience, which

to accentuate dining experience.

in turn can lead to a higher guest

A splash of colour in unusual places can

check.” The goal should be to make

add personality to your brand. Imagine

your guests so relaxed and comfortable

red chairs in a neutral coloured space,

they stay longer...and order more.

such as offsetting grey seat coverings.

Remember outdoor lighting, Rasmussen

Contrast colour in the entrance.

reminds operators. “Canadian patio

TIP: Don't just look to artificial

season is short and sweet; make it

colour to liven your space.

impactful.

Greenery also lends colour and

TIP: Use string lighting and table

texture and suggests a more "organic,"

lighting to match the interior

natural feel.

ambience.

18

COLOUR

A common thread

Colour me happy

Fabric can add more than just

Colour. Pure and simple, colour can

texture to your restaurant. Use fabric

transform your dining room (entrance

to weave your brand through the

and bathroom, too). Paint and a brush

space, whether it's a logo treatment

SPRING/SUMMER 2019

INSTAGRAM tastefully done or some other pattern that speaks to your brand.

Window coverings offer an opportunity to try a new colour scheme without the commitment of a big paint job.

Seat cushions or backs refinished in geometric pattern smarten things up (and cut down on noise – a bonus).

TIP: Add (or remove) tablecloths.

Upgrade to cloth napkins or simply change the colour scheme to subtly elevate a dining experience.

Reinforce your brand with staff uniforms through use of colour, style or subtle logo placement. Supplying staff with hats and jackets for personal use gets word on the street. (Read our story on the non-uniform uniform in this issue for more ideas.)

Community involvement Engage with your customers and community outside the restaurant.

Sponsor a sports team, charity event or festival that fits your image.

Promote game day, school colours

STAYING AHEAD

and community events. LeoLight offers an LED remote control, colourchanging product where you can have 16 different colours to play with.

TIP: Invite local artists to display their work in your space. Not only do you enliven your space, but you also give profile to local talent.

Fun factor Let there be light. Lightboxes can add "lightness" to your space. Slim LED Restaurant Lightboxes are becoming increasingly popular in restaurants where menus need to be prominently backlit for your guests to see the print.

Lightboxes use energy-efficient LED lighting, which is 75% more efficient than fluorescent lighting, and can illuminate your printed graphics in ways that add more than just light to your restaurant.

Create an Instagram wall. This is an invitation for your customers to snap even more photos promoting your brand. How you display the shots can continue telling your story.

How about creating a huge backdrop display screen with rotating Instagram images? Invite your diners to create images and see them instantly displayed. And don't forget, Instagram images can liven up both the inside and outside of your restaurant...for very little money.

TIP: Go big with your Instagram images.

Strengthen your identity by rethinking your space. A few tweaks – with minimal cost – will brighten your image – and your brand.

“AMBIENCE CAN LEAD TO A BETTER EXPERIENCE, WHICH IN TURN CAN LEAD TO A HIGHER GUEST CHECK.” CHEFCONNEXION.CA

19

STAYING AHEAD

by Cherie Thompson

Add options to your menu that are good to go!

reinvent The Brown Bag Canadians are hungering to add

a health claim and a 22% increase in

minutes

those with a nutritious claim.

to

their

day

without

compromising on taste or health.

Whether a snack, lunch or full dinner, they want easy, healthful and

20

At the same time, more and more consumers,

especially

Millennials,

are turning their meals into snack

delicious options, with a particular

occasions. Snacks by their very nature

emphasis on "health."

are convenient – grab 'n go, on-the-

According to research by Innova

move, portable.

Market Insights, tracking launches

Why not become their go-to for

between 2013 and 2017, there was a 17%

convenient eating? Here are five Ws to

increase in the growth of snacks with

show you how:

SPRING/SUMMER 2019

WHO are you serving?

“Do your research. Find out what’s missing and fill it, but be organic to your business. Don’t lose track of who you are,” suggests Sabrina Hutchison, owner of Imperial Market & Eatery in New Hamburg, Ont. Sound advice if you want to add convenient eating options to your menu.

Hutchison and her husband were already operating another local u

STAYING AHEAD

WITH SIMPLE ADJUSTMENTS TO YOUR MENU OFFERINGS YOU CAN GIVE YOUR CUSTOMERS BACK SOME VALUED MINUTES.

CHEFCONNEXION.CA

21

STAYING AHEAD

food business so they knew the clientele before opening Imperial Market & Eatery.

TIP: TARGET AN EXISTING CLIENTELE TO FILL A VOID (AND THE TILL).

Hutchison knew that feed mill workers close to Imperial Market & Eatery had only 30-minute lunch breaks.

“During a busy lunch time, we didn’t want them to wait in the chit line for a custom sandwich,” she says. “Our Brown Bag Lunch evolved for them – a Signature Sandwich, made daily with choice of side and drink.”

Imperial made their Brown Bag Lunch self-serve so the workers could fill their bag and drop an even $10 cash in the jar and be on their way in seconds.

WHAT's on the menu?

Think outside your existing menu.

Can your sandwich offerings be made ahead, wrapped and still be delicious by lunch or late afternoon, or even dinner? Do your customers love your sriracha lime aioli? Well-positioned and packaged, customers might opt to take some home.

Local products are featured in Imperial Market & Eatery's menu, but they took it a step further to offer these local products on their shelves: a perfect fit for their brand and image – local family in an historic building offering global comfort food. The chefs also have a range of back-ofhouse made preserves available for take-home.

Customers' expectations are high no matter the eating occasion. Meeting trends within trends can set you apart in this competitive business. Yes, healthy is important, but consumers are also looking for mindfulness in 22

SPRING/SUMMER 2019

ingredient choices, artisanal in style and portable, eco-friendly packaging.

TIP: GO THE EXTRA STEP. Snacks and meals with clean labels, healthy ingredients, high protein content and vegan options are strong on the trend radar and should be part of your convenience strategy.

WHERE's the food?

“Positioning. I don’t think it’s coincidental that the freezer (right beside the cash) has done so well for us,” says Hutchison. People who are coming in to eat a meal are increasing their check size because of the physical convenience of adding on. “When a customer comments ‘that was the best soup I ever had’, it’s great to be able to say, we have some frozen for you to take home and enjoy, right here.”

A cooler, freezer or display case, in the right location can pump up customer spend.

TIP: DON'T FORGET CLICK AND COLLECT. If you are expanding your takeout offerings, remember to make it easy for your customers to come in for pickup and payment – a separate entrance, good signage or dedicated cash can ease traffic flow and reduce frustration. Remember to have product placed for customers to add more to their order at pickup – it’s hard to resist a homemade butter tart when it’s right in front of you.

Taking the food to the people might be an avenue to navigate – adding delivery, using a delivery service, even a taxi service for those more remote locations, can fill a need.

WHEN to offer?

Eating has become an all-day affair.

Traditional snack and meal times no longer run by the clock.

Having hot soup available as a takeout option in your coffee shop at 6 a.m. might not work, but having it already packaged, cold, right beside the counter could. Or consider packaged breakfast wraps to grab while picking up dinner.

Timing is everything. Waiting too long for a takeout order might deter a customer from ordering again. When adding to your existing fare, ensure the kitchen is capable of managing the increased volume.

TIP. ALWAYS THINK AHEAD TO THE NEXT MEAL. Whatever your typical offering, be ready to fill your customers' needs for later. When grabbing lunch their stomachs are already thinking about snacks and even dinner.

WHY? See a need, fill a need. And sometimes a need your customers don't even realize they have. Convenient eating is being in the right place at the right time. With simple adjustments to your menu offerings you can give your customers back some valued minutes.

“Be willing to try and willing to change,” says Hutchison. “But stay true to your brand roots and keep your eyes open.”

Grab one (or two or a dozen) convenient eating add-ons and you are good to go.

IN SEASONS

Imperial Market & Eatery made their Brown Bag Lunch self-serve so the workers could fill their bag and drop an even $10 cash in the jar and be on their way in seconds.

CHEFCONNEXION.CA

23

IN SEASONS

According to recent research, a well planned restaurant patio design that provides adequate seating and great service can potentially increase revenue by

30% Simons Advisory Group

24

SPRING/SUMMER 2019

IN SEASONS

MAKE YOUR DINERS CRAVE THE GREAT OUTDOORS

by Stephen Hamelin

Spring weather is the first sign that patio season is just around the corner, and for restaurateurs with outdoor seating, this is the time to start envisioning and planning how to create the “perfect” patio experience. Whether you are seating 10 guests or 200, creating an outdoor patio environment that is just as good as your indoor guest experience should be the key focus throughout your patio planning. u CHEFCONNEXION.CA

25

IN SEASONS

Whether you are seating 10 guests or 200, creating an outdoor patio environment that is just as good as your indoor guest experience should be the key focus throughout your patio planning.

The space may be temporary, but guests’ experiences are long-lasting and so are their memories, so it remains critical to a restaurant brand's overall success to invest sufficient planning and development to create a seamless dining experience.

USE UMBRELLAS TO COMBAT THE ELEMENTS

Daniel Lemin, Strategy & Analytics Lead at Convince & Convert, says, “When choosing a restaurant, Gen Z and Millennials are 99% more likely to rely on social media and online reviews than are Gen X and

There are many considerations in how

Boomers.” By being thorough in designing and executing your perfect patio experience, you will be in an ideal position to attract these diners.

operational perspective as well as the

Seasonal patios often pose many challenges for restaurateurs. Should you install heat lamps for cooler nights?

What’s the seating plan? How do you schedule wait staff for patio season?

What patio trends make sense to your restaurant brand?

outside.

you approach your patio to ensure it is “the place to be seen” this summer with many Instagrammable moments. To create this winning formula, you must consider important factors from an details of the atmosphere.

What you serve inside, you serve Be prepared for your kitchen to handle the extra capacity. Consider your current equipment capacity, the amount of space in refrigeration and storage, as well as your team's skill level. A streamlined offering or change of purpose for the area is a better option than having your customers wait an extra 30 minutes for food because you cannot execute to expectations.

Stock up!

From plate ware, glassware and cutlery to napkins, to-go containers and chopsticks, all items need to be stocked up to support the additional seats to service. Be prepared by ordering in advance, as suppliers tend to get busy with patio orders as spring approaches.

Need more staff, but how much?

Calculate the number of shifts per week this will add to your front-of-house schedule and determine the date your new staff need to be hired and trained by.

26

SPRING/SUMMER 2019

IN SEASONS

FLOWERS AND PLANTS CREATE AMBIANCE

Then work back from that date to allow for enough time for hiring and training.

Your patio design, décor and overall outdoor experience are the fun part of the planning process, and also what define your patio as a place to be and shared on social media.

TIP

So, what are the "rules" of patio design?

Design your

Know the laws

seating plan

Each province and municipality has

Your gut instinct might be to place as

different laws on what restaurants

many tables and chairs in your patio

can serve, how they serve it, when they serve it, and where they serve it. Some local laws prohibit outdoor bars while others require partitions or café barriers around sidewalk seating.

Hire gradually over two months

Educating yourself on local laws and

to alleviate the pressure of mass

obtaining permits sounds about as

training to allow new staff to get comfortable and ready for patio season. It does incur higher labour costs on the front end, but will pay

appetizing as a spam and prune salad, but it's a crucial part of the process.

design as possible. After all, more tables mean more customers and more revenue, right? Not necessarily. Make sure you have ample space between tables and chairs for both servers and guests to manoeuvre through your restaurant’s outdoor seating, struggle free. A cramped floor plan can take away significantly from the patio experience

Punishments violating local laws and

and have a negative effect on sales.

not having proper permits can range

As well, ensure your patio can take

from a citation to fines or even closure.

off with greater productivity and less

advantage of a view if you have it with

Before you start building your outdoor

as many seats possible. Obviously,

turnover throughout the summer.

patio, research your local laws and be

these will be in high demand and

sure to obtain the proper permits.

the more you can take advantage of CHEFCONNEXION.CA

27

IN SEASONS

strategy to make you feel like you are

for keeping bugs away, providing shade from the sun, keeping your diners warm on cooler evenings, and of course what to do in case of rain!

Your weather preparation plans can significantly add or detract from the outdoor dining experience.

in an oasis.

Patio perfection

Find appropriate

Acceptable restaurant patios have these basics and essentials mastered, but great restaurant patios take it a step further. Give your outdoor seating a personal touch to distinguish yourself

the view, the more you can mitigate potential customers being upset. If a view is not part of the patio experience, use high walls to create a more intimate

TIP Do NOT reuse your interior table and chairs for your patio.

experience. Some of the best patios are ones in parking lots that have used this

furniture A patio requires patio furniture made of durable materials that can hold up to the wear and tear of the outdoors.

Look for furniture that’s weatherproof and easy to clean. If space and storage

you run a high-end restaurant, you may want to reconsider outfitting your patio with foldable plastic chairs.

are an issue, opt for stackable chairs.

Patio pitfalls

Additionally, make sure your patio

When serving outdoors, you must be prepared for whatever Mother Nature has in store. You’ll need solutions

furniture jives with your restaurant’s décor and atmosphere. For example, if

TAKE FULL ADVANTAGE OF THE VIEW

in the market. Enhance your diners’ experience with food and bar specials, live music or yard games. A restaurant patio that’s well planned, unique, and full of character can quickly turn those one-time customers into regulars and boost profitability. And remember, 35% of Canadians prefer to visit a restaurant or bar when going out with family and friends – far ahead of the secondfavourite option, outdoor activities, selected by 23% of Canadians (Source: Restaurants Canada-sponsored poll).

Canadians will come if you build your patio the right way.

When all these items are considered in your patio planning, the result will be a patio experience that customers will remember and great word of mouth for your brand. With your operational overhead covered by your revenue inside, a well-operated patio can add 30% profitability on the additional revenue brought in. It can be very lucrative indeed to ensure these details are part of your plan to create the perfect patio experience!

Stephen Hamelin is a consultant with The Fifteen Group, Hospitality Management & Consulting.

28

SPRING/SUMMER 2019

IN WHAT’S SEASONS UP?

By Cherie Thompson

QUALITY AND SERVICE FROM A PREMIER LOYALTY PROGRAM Offering loyalty like no other, the Brand Points PLUS (BP+) program is all about the customer. Free to join, with no commitment required, no extra paperwork and no effect on product pricing, the rewards are never-ending. BP+ points are obtained through Greenbridge Foodservice’s exclusive network of Canadian distributors. How quickly points accumulate is up to you, the operators. The more you put into it, the more you get out of it.

Product quality and service “We strive to have one vendor in each category or subcategory in the BP+ program," says Guy Bourbeau, vicepresident of category development with Greenbridge Foodservice.

"We are adding new products every month and five to 10 new vendors every year.”

These vendors and their products are recognized national brands – brands that provide the quality and consistency independent foodservice operators depend on to succeed in the market.

Nothing is set in stone. Being open to the needs (and wants) of their

loyal customers, BP+ goes above and beyond expectations unheard of in a points program.

“If an operator does not see a product they want, they can put in a request,” says Bourbeau. “For example, if they are looking for purple kumquats that aren’t in the program, they just need to request it and then we will ask the vendor. Ninety-nine out of 100 times, the vendor says yes.”

Reward quality and service Rewards are scrutinized with the same parameters used for qualifying vendors and products: nationally recognized and trusted brands.u

CHEFCONNEXION.CA

29

WHAT’S UP?

are making a conscious decision to buy strictly from participating Brand Points “PLUSWesuppliers as much as possible. It only makes sense to benefit from the rewards being offered for my company’s purchasing fidelity. ” - Chez Louis, Quebec

“We want our customers to know

kitchen they will find in the program.”

they are receiving quality products

Bourbeau also mentions disposables

when they redeem their points,” says Bourbeau. “[Companies] Like Dyson and Kawasaki.”

purchasing products that earn points, they should be using the search

Redeeming points is a simple process

engine either by keyword or vendor

with no surprises. All rewards include

name to see if a comparable product

tax, duty and delivery – wherever you

is available. A simple switch will add

are in Canada. Rewards are delivered

to their bank of points.”

within four to six weeks, but can arrive as quickly as 10 days.

Racking up the points

Again, nothing is set in stone.

BP+ sends out a bimonthly national

“Operators can use their points to get pretty much whatever they want. We don’t have any limits,” says Bourbeau.

“We have done all kinds of weird and wacky things – custom watches, procured Canada Goose jackets and snow tires. None of these items are in the rewards catalogue per se, but

30

and takeout packaging. “If you aren’t

flyer offering multiplier points – offering a range of two to 20 times the usual points.

“Paying attention to the flyer (and the e-blasts and reminders leading up to eight-week purchasing period) and stocking up on products you are

“The program is incredibly simple: Buy quality products, get points, get quality rewards. Buy today what you bought yesterday, but when you’re enrolled in the loyalty program you start earning points on qualifying products,” Bourbeau says.

The BP+ program will pamper you with quality rewards (and service) for

already buying can quickly rack up

if the customer wants it, we will do

points,” suggests Bourbeau.

our utmost to get the product or the

"The bimonthly promotion is a great

reward they request.”

time for an operator to launch an

Points available everywhere

LTO. Use the multiplier incentive

Foodservice is more than just the

doing a feature there is additional

food, and the BP+ program has

work involved in LTOs. Why not be

certainly taken that into account.

compensated for the extra effort?"

“We have Cascades as an example.

A points’ business review with your

They have a full bathroom dispenser

rep is another easy way to ensure

system. The washroom sometimes

you are maximizing your points,

gets left behind, pardon the pun.

Bourbeau suggests. "Use the e-blast

Whether it's toilet tissue, paper towels,

we send out showing operators'

cleaning materials or wipers, whatever

activity report on items they have

they need in the washroom or in the

bought generating points. What

SPRING/SUMMER 2019

products are not on the report? Is there an alternative product or alternative vendor offering a similar product which also earns points?

Making a simple change would generate more points and therefore more rewards. If the alternate product is also part of the bimonthly promotion, the points grow faster,” says Bourbeau.

to try something new. Whether offering menu items at a discount or

IT’S ALL ABOUT THE CUSTOMER, AND THE PROOF IS IN THE NUMBERS. • 27% increase in qualifying products over 2017 • 20% increase in operator enrolment over 2017 • 1,599,733 = total points redeemed in 2018 • 26,000 = largest single operator point redemption in 2018

IQF AVOCADO HALVES With more people turning to a vegan inspired lifestyle, demand for vegan foods is on the up and the avocado remains a firm favourite thanks to its abundance of vitamins, minerals and healthy fats.

ALASKO avocados are harvested at the peak of maturity. They are carefully selected, peeled, halved and quick frozen to lock in the great taste and nutrition.

Guacamole INGREDIENTS 4 1/2 tsp 1 tbsp 2 tbsp 2 tbsp 2 tbsp

ALASKO avocado halves, thawed (code # 71000 - 10 x 500 g) 2.5 mL salt 15 mL fresh lime juice 30 mL red onion, chopped 30 mL cilantro, finely chopped 30 mL cherry tomatoes, chopped

DIRECTIONS 1. Mash thawed Alasko Avocado halves with a fork 2. Add the salt, lime juice, red onion, cilantro and cherry tomatoes.

3. Stir to combine ingredients 4. Cover with plastic wrap and refrigerate until ready to use

Alasko Foods Inc. 6810 blvd. de Grandes Prairies, Montreal, Quebec H1P 3P3 T. 515-328-6661 • 1-888-925-2756 • F. 514-328-9877 • www.alasko.com

SUSTAINABLY WILD-CAUGHT COD & HADDOCK White & flaky fillets dipped in a golden crispy beer batter for a premium “back-of-house” eating experience

For nearly 120 years, High Liner Foods has remained a trusted & innovative seafood partner VISIT WWW.HIGHLINERCULINARY.COM FOR MORE INFORMATION

OPEN MENU

Try

This

Corporate chefs and menu engineers agree: the sampler menu is a fun food trend that is likely here to stay. u

By Mark Cardwell

Diners are cozying up to sampler menus CHEFCONNEXION.CA

33

OPEN MENU

The latest data from Technomic appear to confirm the popularity of sampler menus, especially those that include chicken, shrimp and cheese.

In recent surveys, nearly half of Canadian consumers say they order samplers when available and want to see more of them on menus. Those percentages jump to more than 90 per cent among people aged 18-45.

Not surprisingly, nearly a quarter of operators (22.3 per cent) now feature menu samplers, notably in fine dining (46 per cent), traditional casual dining (40 per cent) and midscale (33

In recent surveys, nearly half of Canadian consumers say they order samplers when available and want to see more of them on menus.

per cent) operations.

When asked his take on sampler menus,

veteran

American

menu

engineer Gregg Rapp quipped that he wasn’t aware that it’s a trend because he’s been doing them for decades.

“I’m not a chef, but I help chefs learn about their menus and figure out figures,” Rapp says from his home in Los Angeles.

He adds that in recent years, samplers are among the most popular items at restaurants that have them on the menu – and Millennials are the group that accounts for the lion’s share of those orders.

“They have a lack of commitment to larger items, they are adventurous and they are curious about the story behind items,” says Rapp. “It’s the same with craft beer: lots of bars now Though samplers can help restaurants attract young adults, Rapp warns the items come with a cost.

FALL/WINTER 20172019 SPRING/SUMMER

Thank tapas

Sampler menus that mix and match several snack-size items for sharing have been gaining ground among North American consumers – particularly Millennials – over the past decade. Small plates and appetizers have evolved to sampler dishes where guests can have tasters of new cuisine.

The basis for the latest version is the whole tapas trend from Spain where chefs create small and increasingly intricate dishes to delight their guests.

Now, here in Canada, a number of restaurants are building these shareable sampler plates with small bites and adding a touch of adventure.

what’s working by looking at sales

offer flights of beer for sampling.”

28 34

Here’s a look at the appeal and challenges of an evolving food movement that has made major inroads on North American menus.

CHEF'S TIP: Try replacing

traditional cold cuts with shellfish and seafood, especially smoked, and vegetables.

“Traditional menus are disappearing, whether it’s dinner parties at home or at a restaurant. People want things to be more casual, less formal and more interactive. A variety of smaller bites is perfect.”

S A M P L E R M E N U S T H AT M I X A N D M AT C H S E V E R A L S N A C K-S I Z E I T E M S FO R S H A R I N G H AV E B E E N G A I N I N G G R O U N D A M O N G N O R T H A M E R I C A N CO N S U M E R S

CHEFCONNEXION.CA

35

OPEN MENU

TOP TIPS FOR SAMPLER SUCCESS • Make allowances in the kitchen.

According to menu engineer Gregg Rapp, “the problem with samplers is that they slow the kitchen down. They require three times as much work to prepare. You have to be careful and really understand your business and customers before putting them on your menu.”

• Offer opportunities to customize sampler plates.

“Menu customization is a key attribute of fast casuals that many customers, especially younger consumers, find appealing," says Technomic associate editor Sophie Mir. "To compete with fast casuals and entice consumers to try samplers, operators should offer opportunities for consumer customization within samplers.”

• Showcase new flavours.

Samplers offer an ideal opportunity to test out new flavours and creations before you consider adding these as mains on your menu.

36

SPRING/SUMMER 2019

Seacuterie, anyone?

Philman George agrees.

“Small bites and plates invite people to share and experience a wide variety of food without spending a ton of money,” says Chef Phil, corporate chef for High Liner Foods, who works to get seafood on profithungry Canadian operators’ menus.

He says he’s seen the snacking movement

increase

steadily

in

recent years in Canada’s biggest city, especially among young adults who prefer to order a variety of small plates instead of traditional appetizers followed by a main course with entrée.

“Restaurants like 416 Snack Bar and The Warehouse are capitalizing and specializing in this trend,” he says. “I’ve also noticed older, more established restaurants capitalize on the trend by adding a ‘sharable’ section to their menus.”

To meet demand, High Liner recently launched Haddie Bites (tiny pieces of haddock) that can be used in everything from share plates, tacos, wraps to skewers, poutines, and mini fish-and-chip cones.

"We also pay close attention to price points,” says Chef Phil. “With restaurants having great success with small plates priced under $10 our offerings need to be cost-effective for the operator."

CHEF'S TIP: Keep the price point reasonable. That way, your guests are sure to order more than one sharing-plate.

HADDIE BITES

Traditional charcuterie is evolving For James Keppy, a former corporate chef who has been Maple Leaf’s national culinary manager of foodservice for the past seven years – a job that includes leading ideation sessions with customers to showcase Maple Leaf products – samplers offer chefs and eateries a great opportunity to showcase their dishes.

“Sampler menus are sought after in restaurants to showcase a full range of flavours, cooking methods and signature styles of the establishment and their chefs,” says Keppy. “It’s a fantastic opportunity for patrons to try items that they have previously not ordered or even heard of.”

The rise of samplers, he adds, is paralleled by “growing public awareness and interest in where food comes from, how it was raised and the unique ways to prepare it.

Smaller portions of meat and plantbased proteins are also sought after for flexitarian diet trends.”

We’ve done the work for you so you can focus on the results.

Liquid eggs add value to your bottom line.

They’re farm fresh eggs: just with no shells, no waste and no mess.

And because they’re real eggs, they can be used in any recipe that calls for shell eggs - without compromising recipe performance.

Try this twist on a classic quiche.

RECIPE

Chipotle Black Bean Quiche Ingredients:

1. Mix beans, red & green peppers, and chipotle sauce together.

475 mL liquid whole egg* 2. Blend liquid whole egg and 475 mL milk* milk together.* 235 mL cooked black beans 100 g diced red peppers 3. Cover bottom of quiche shells with 100 g diced green peppers bean mixture. Fill with egg mixture then sprinkle with shredded cheese.

120 mL chipotle sauce 200 g shredded cheese 4. Bake at 350°F (175°C) for 45-50 5 - 10” or 30 - 5” quiche shells mins. or until the quiche reaches an internal temperature of 165°F (74°C). *Option to substitute 4 cups thawed Scrambled Egg Mix for liquid whole egg and milk.

Eastern Canada

5. Serve hot.

Western Canada

Real Eggs. Simplified.TM ©National EggSolutions, a EggSolutions-Vanderpols Inc. & Global Egg Corporation Joint Venture, 2019. All rights reserved.

60%

of diners report that online photos influence their dining decisions.

2018 TripAdvisor

38

SPRING/SUMMER 2019

MARKETING 101

Make your meals camera-ready

by Kate Engineer Consider food photography being worth not only a thousand words, but a thousand dollars in revenue for your restaurant brand. In a digital world that’s easily influenced by visual storytelling, this is the impact that high quality styled food images can have in attracting new business to your restaurant.

According to the 2018 TripAdvisor “Influences on Diner Decision-Making” survey from 9,500 international diners, 60% of respondents from the US reported that online photos influence their dining decisions. The impact of online photos proved even higher in Spain at 72%, followed by Italy with 67%, France with 64%, and the UK with 52%. This is definitely something to keep in mind when trying to attract tourist (and other) diners (https://smallbiztrends.com/2018/06/how-dinerschoose-restaurants.html). u

CHEFCONNEXION.CA

39

MARKETING 101

INCLUDING A PHOTO NEXT TO AN ITEM ON A RESTAURANT MENU INCREASES ITS ORDERS BY 30% MENU ENGINEER GREGG RAPP

For restaurant brands large and small, the importance of capturing high

quality,

well-planned

menu

photography remains the same – HIGHLY IMPORTANT! So, when is using a phone to take your restaurant brand’s photography a good idea?

A food influencer is an Instagram user with an above average following who focuses on curating and sharing food and restaurant-related content that produces user engagement to influence consumers' decision-making.

basic photography knowledge and

These are savvy photographers and editors who are always on the lookout for new content to curate!

understand lighting, angles, product

TIPS:

For chefs or restaurateurs, if you have

positioning, shot styling, and are tech-savvy with the latest editing applications, then go for it!

TIP: Scroll through Instagram to find inspiration and shot examples to guide your photoshoot.

However, if you are like most of us, with little photography expertise beyond selfies, and even less time to spend in this area, and if you want to put your best visual face forward, here are some other solutions to create a professional profile at reasonable cost:

1. HIRE NEW TALENT Aspiring photographers or recent photography graduates are a great place to start as they need projects to build their portfolios and often have very affordable rates. Try posting a free ad on jobsites like Indeed.com and on your restaurant's social media pages to attract résumés.

40

2. FIND THE FOOD INFLUENCERS

SPRING/SUMMER 2019

• Find and follow Instagram influencers whose content relates to your restaurant brand.

For example, pizza places should find influencers who curate and post content about pizza.

• Invite influencers to your restaurant to taste the menu and enjoy the overall brand experience. If you put on a great show, they will likely take LOTS of photos!

• Get the photos! Discuss if you can use their photos to post on your digital platforms. NOTE: Some may request a fee per image.

• Give credit where credit is due.

Social media etiquette is always giving photographers or curators credit for their photos by tagging them in the post. This helps to promote their skillsets and personal brand in return for photo use, which sometimes is enough to eliminate fees.

Whether you choose to take your own photos, or use a trained photographer, understanding how to make your food look its best from the kitchen preparation to the final shot can help to achieve your desired look.

Your website and social media channels might be the first experience and interaction potential guests have with your brand. You have one chance to attract business from that first impression.

This is why it is so important to put your best shot forward!

Menu shoot TIPS: • Select menu items that are unique to your brand and also present well.

• Decide on a consistent element to your brand photography.

Whether it’s a backdrop, tabletop surface, or prop, this helps to define your brand.

• Go for natural lighting. This means shooting near windows. If your restaurant interior is dark, then rent lighting and reflectors to achieve a natural lighting affect to avoid the “flash.”

• Develop a shoot schedule and shot list. This should outline: The item details, or combination of items. Consider the kitchen and bar prep time when arranging the shot list.

Which dishware and glassware the items will be in the shot.

The angle of the shot and lighting details.

What props or people will be featured in the shot.

An example image of the final look you are trying to achieve.

Consumers will search your website and scroll through your social media channels to read reviews and look at photos of your menus and space before deciding whether or not to book a reservation or dine at your restaurant. Those visuals may mean the difference between choosing your place...or the eatery down the street.

Kate Engineer is the Director of Communications for Fervid Communications, a full-service agency specialized in restaurant, food and beverage, and travel marketing and public relations.

NEVER ZOOM MANUALLY TAKE LOTS OF PHOTOS USE NATURAL LIGHT AND HAVE FUN USE YOUR PHONE'S GRID SETTING There's a tool on almost all smartphone devices that allows you to overlay a grid onto every photo you're taking. That way you can make sure that your lines are straight, or you can easily divide your frame into thirds.

USE THE EXPOSURE SLIDER You can control the exposure on your phone much like on a DSLR camera. When you open the camera app, focus on your subject manually with the touch of your finger. You should see a little image of a sun appear. If you slide your finger up and down the small bar that appears, you can control the amount of light in your photo even before you take the picture.

KNOW YOUR ANGLES There are two angles that are best for taking dynamic photos: shooting at eye-level or slightly underneath your subject, and shooting from a bird's eye view. Taking a photo from above is an easy way to get an entire tablescape in one photo.

However, a close-up shot can reveal details like moisture, texture, and colour.

USE NATURAL LIGHTING One simple light source is ideal. You want to aim for having shadows because they create contrast and texture to the subject. No matter what you do, avoid the flash! The best light sources come from the side instead of above or behind your subject. Use small mirrors to reflect light into specific areas to add drama.

USE NEGATIVE SPACE Don't feel like your subject has to take up the entire frame.

Detail shots are great, but don't be afraid to let your food only take up a third of the frame.

Use a simple backdrop that reflects the style of your restaurant and its brand.

PLAY WITH PROPS Don't be afraid to use napkins, condiments, and simple table decorations to make your composition more interesting. Even something as easy as angling your plates or playing with garnishes can bring a photo to life.

DON'T BE AFRAID TO USE PEOPLE Something as simple as a person's hand grasping a glass, or even just people interacting with and enjoying food can sometimes make a food photo more lively. Make sure they are wearing dark, muted colors, particularly black or grey.

EDIT PHOTOS AFTERWARDS Third-party apps can more easily fine-tune colour, brightness, and contrast, like Snapseed, VSCO, Afterlight 2, Enlight and TouchRetouch.

Editing is where you can have fun and really make your images pop! Create your own personal look that represents your restaurants brand.

CHEFCONNEXION.CA

41

FOODIE

WHERE'S THE BEEF? Make way for the new "meat" eaters – plant-loving flexitarians

By Darren Climans Over 100 years ago, on April 14, 1912, the last meal they would ever eat was served to the vast majority of the passengers on the R.M.S. Titanic. They had no way of knowing that, a few short hours after finishing dessert, their fates would be sealed.

Much is known about this last meal, as presented in the podcast ‘Titanic’s Final Feast: Edwardian Eating on the Unsinkable Ship.’ In fact, the ship served five ultimate meals that night – a la carte restaurant, 1st Class dining saloon, 2nd Class, 3rd Class, and 4th Class galleys – one for each tier of passengers on board. According to Dana McCauley, food trends expert extraordinaire and co-author of the book Last Dinner on the Titanic, the menus largely reflected the tastes of its patrons.

The actual 1st Class menu was fortuitously preserved for posterity by a number of the survivors, as they had folded a copy and tucked it into their suit pockets as a keepsake.

The 1st Class menu showcased the best of Continental cuisine, and, in retrospect, tells a story about the avant-garde food tastes of the time. There were 10 courses on offer. Seen through the current gastronomic lens, the dishes seem slightly dated, but they are not unfamiliar even a century after the fact. u

42

SPRING/SUMMER 2019

FOODIE

Animal protein is, and will remain, an undeniable pillar of foodservice. But the ground is shifting

CHEFCONNEXION.CA

43

NEW

PLANT-BASED BURGER

70%

OF CONSUMERS SAY THEY’RE INTERESTED IN TRYING VEGGIE BURGERS

SOY

FREE GLU T EN

FREE NO

GM OS

NO

A RTIFICIA L FL AVO U R S KOSH ER

EVERYTHING YOU CRAVE FROM A TRADITIONAL BEEF BURGER, BUT MADE FROM PLANTS As consumer demand for plant-based cuisine continues to grow, it’s important to give your consumers a taste of something new. The Lightlife Burger delivers the sensory experience consumers crave from a traditional beef burger, but is made of plants.

Created with culinary expertise, familiar ingredients, and balanced nutrition, the

TASTE YOU CR AVE • Mouthwatering flavor and juicy texture in every bite • Grilled to perfection in just 10 minutes

MADE FROM PEA PROTEIN • One of the most versatile plant-based ingredients • Triple-digit growth on menus since 2014

FAMILIAR INGREDIENTS • Made with simple, familiar ingredients • Fewer ingredients than leading competitiveplant-based burgers

Lightlife Burger has 20g of pea protein with 0g

COO K

FROM FROZEN OR THAWED

of cholesterol and only 2.5g of saturated fat in a quarter- pound patty, compared to 80g of cholesterol and 9.3g of saturated fat in a quarterpound patty made from traditional beef.

BAL ANCED NUTRITION • 20g of plant-based protein per serving • Less saturated fat than beef burgers

For more For information or recipe or ideas visit: Formore moreinformation information orrecipe recipe ideas ideasvisit: visit: mapleleaffoodservice.com or call 1 or 800 567 1900 mapleleaffoodservice.com mapleleaffoodservice.com orcall call 11800 800567 5671900 1900 ®...

The possibilities are endless ®...

The Thepossibilities possibilities are are endless endless®...

@Registered@Registered trademark oftrademark Maple Leaf Foods Inc. @Registered trademark ofof Maple Maple Leaf LeafFoods FoodsInc In

FOODIE

What is noticeable, is the amount of animal protein on offer. Of the nine courses, excluding dessert, fully six of them included one of oysters, salmon, filet mignon, chicken, lamb, roast

The movement from beef to poultry has been dramatic. But the steady downward trend away from animal protein since 1976 is no less consequential.

duckling, sirloin, foie gras, and squab.

For those lucky (and unfortunate) enough to be on board Titanic, indulgence meant meat, meat, and more meat.

The more things change These culinary preferences did not go down with the ship. Food tastes carried on through the first half of the 20th century, more or less, in a period of

Different times

seen dramatic changes, the result of a multitude of factors like mass immigration, dramatic per capita income growth, increased consumer and materials mobility, and explosive expansion

in

both

foodservice

thinking of reducing their meat consumption within the next six months So, who are these six million meatless/ •

Dr. Sylvain Charlebois, Project Lead, Institute of Agrifood Analytics at Dalhousie University, has data confirming that Canadians are eating less meat. Dr. Charlebois has been surveying Canadian consumers over the last decade and has identified clear trends: •

been, with classical French cooking at The last 50 years, however, have

32.2% of Canadians are

flexitarians?

stasis. The world stayed much as it had the forefront of Western cuisine.

•

•

age of 38 •

proclivity and health information.

Majority of the cohort are Generation Y (Millennials)

BUT… •

More than 42% of flexitarians are Boomers

•

The group includes mature consumers who recognize

Beef consumption is down by 16% or 94 million kilos per year, compared to 2010.

More than 82% of Canadians remain committed to meat consumption. BUT 6.4 million Canadians, a number equal to the population of Toronto, have either adopted a meatless diet or are limiting the amount of meat they eat every week.

63% of vegans are under the

reduced meat consumption as a healthy choice

Taking notice Maple Leaf Foods (MLF) is a Canadian success story – a multibillion dollar, singularly focused protein company that is a global leader in the category.

In 2017, MLF established a greater purpose and vision: “To Raise the Good in Food” in its pursuit to be the most sustainable protein

According to Statistics Canada, average annual kg/per capita consumption of different proteins has shifted noticeably since 1976.

BEEF PORK POULTRY OTHER TOTAL

1960 24 16

2

4 46

1976 37 18 14

3 72

1995 22 20 19

3 64

2010 19 16 23

2 60

2017 17 16 25

1 59

company on earth. Towards this end, MLF expanded into plant protein through the acquisition of Lightlife Foods, Inc. In 2018, MLF continued to pursue plant proteins through the acquisition of Field Roast Grain Meat Co. The foundation of MLF’s initiatives comes from the recognition that climate

change

environmental urgent Of

and

equal

and

mounting

degradation serious

import,

are

problems. plant-based

CHEFCONNEXION.CA

45

FOODIE

sustainable protein is a key to higher

54% of people

say that they are currently trying to consume fewer animalbased foods and more plant-based foods

80%

Flexitarians = of meat-eating consumers who opt for meatless meals at least 2X per week Qualitative online study Canada 2016

Ipsos 2017

levels of growth and profitability.

This conclusion is the result of extensive analyses of multiple data sources that have and will continue to drive the meatless megatrend.

Why the change in consumer eating behaviour?

In its recent summary of Canada’s take on Healthy Eating, Isabel Morales of Nielsen Canada came up with three big takeaways on consumer perceptions: •

Food is fuel for health

•

Canadians are changing the way that they eat

•

The future of food is greener

Nielsen’s

Panelview

survey

in

March 2018 identified a big reason for consumers to cut back on meat consumption – 70% of total respondents indicate that they are “eating with the future in mind” and that “their #1 motivation to make healthier food choices is to prevent future health issues”.

Underpinning

this

connection

between food and health is the consumer self-perception that they 2019 Canada Food Guide

41%

of Flexitarians have tried a meat-substitute; 21% have eaten them in the past six months Qualitative online study Canada 2016

46

SPRING/SUMMER 2019

50% of

millennials eat meat alternatives a few times per week Mintel, The Protein Report Meat Alternatives 2017

are overweight, and the belief that the key to losing weight is to change their eating habits.

On-board and on-track Animal protein is, and will remain, an undeniable pillar of foodservice.

But the ground is shifting, and plant-based protein is where the growth is. The number of consumers looking to reduce meat consumption outnumbers those planning to eat

FOODIE

Maple Leaf Foods expects the refrigerated plant-based market category to experience continued yearly growth rate of........................

30%

Maple Leaf Foods

more meat by 3 to 1. Not surprisingly, Technomic Canada, a leading consumer and foodservice market research provider, listed “Demand for Alternative Proteins” as the number 2 trend for 2019.

On July 9, 2018, A&W Canada launched the Beyond Meat Burger across the country.

CEO Ethan Brown encapsulated the raison d’etre of Beyond Meat – “not to create a meat substitute but a true build of meat from plants.”

Beyond Meat is made from mung beans, yellow peas, beets, coconut oil, pomegranates, apples, rice, and potatoes. The key to its popularity is, in texture and mouthfeel, achieving a burger-like eating experience.

Less than six weeks after launch, A&W had completely sold out inventory and was in back order. Beyond Meat has become A&W's most successful product launch of all time.

There are many other examples of regional chains and independent operators that have tapped into this trend. EthicalTree.com, a website dedicated to the movement, features thousands of restaurants, cafés, and specialty shops offering consumers an alternative to typical fare.

Ethical Tree is in growth mode – the site identified 232 vegan friendly restaurants in Ottawa in 2018, up from 186 in 2017.

Dana McCauley’s 5 plant-based eating trends: 1. Join the Avo-lution:

Sailor, take warning Many remain fascinated by the Titanic and her fate. It is a cautionary tale about the risk of failing to look far to anticipate dangers on the horizon.

Avocados (technically a fruit) have become a favourite healthy food choice for Canadians.

2. Vegan ‘cheese‘: Created by consolidating natural

The cast and crew were caught unprepared when Titanic hit the iceberg. In the baking kitchen, the staff were preparing rolls for the breakfast service. At 11:45, a tray hit the floor as a result of the impact.

They kept on working at their stations, until, too late, the first “all-hands-ondeck” warnings came.

enzymes with protein mass

The captain of the Titanic received multiple warnings by telegraph about icebergs, from different sources, through the 14 hours preceding the collision. Despite the warnings, the Titanic failed to take notice and slow down. When the ocean liner struck the iceberg, Captain Smith was asleep in his bed.

market. Looks like more effort

Heed the warnings. Steer clear of the risk of being too reliant on meat in your foodservice operation. Embrace the opportunity to introduce options that appeal to all consumers – flexitarians, vegetarians, vegans, gluten-avoiders, and more.

Darren Climans is a foodservice insights professional with close to 20 years' experience partnering with broadline distributors, CPG suppliers, and foodservice operators. His practice is to understand issue-based decisions by taking a data-driven approach to strategic decision making.

from various plant sources. Oils, emulsifiers, and thickeners are also often used to produce firmer types of vegan cheeses.

3. Better Faux Meat: Thanks to the ingenuity of food scientists and the growing meatless is being put into creating truly palatable meat substitutes that have great texture and taste.

4. Fermented Foods: Embraced by vegetarians and carnivores alike, (includes both) fermented foods and drinks.

Research is increasingly showing that fermented food can be beneficial on a number of levels.

5. Say Soy: Sort of like the granddaddy of the vegan movement – products continue to evolve and grow, such as beverages, frozen desserts and dairy-free yogurt-style snacks.

Source: 5 plant-based eating trends, Toronto Sun, November 7, 2018

CHEFCONNEXION.CA

47

T O G E V WE’ !

D E R E V YOU CO ToGo! Grease Resistant Clamshell Containers

By BurrowsTM

Made with Corrugation

Eco-Flute® balances moisture, resists grease and retains heat and crispness to ensure the quality of the food is maintained. Built for Foodservice, Convenience Store, Supermarket, Concession and Catering applications.

Eco-Flute® containers are made from 100% unbleached natural fiber which reduces raw material usage by 20% versus white fiber products of similar weight and design. The middle layer of paper (Medium) is made of 100% Post Consumer Recycled paper, further adding to the positive environmental impact.

www.novolex.com | 800-361-8940 ext. 215 | © Feb 2019 Novolex™

inspired menu

DAIRY FREE CHEESE The cheese substitute that will appeal to almost all dietary needs! Emborg’s Dairy Free Cheese is suitable for lactose intolerants, and is also gluten free, palm oil free, free from soya, and other allergens, while being vegetarian and vegan friendly. Available in shredded and sliced format, this cheese will allow you to offer the same delicious pizzas and sandwiches to your patrons with dietary restrictions, while still delivering the great taste and mouth feel of regular cheese.

KNORR® INTENSE FL AVOURS Knorr’s new Intense Flavours will take any of your dishes and even beverages to the next level. Available in 5 different flavours, all are gluten free and vegan made with natural ingredients. Offered flavours include: Roast Umami, Wild Mushroom Earth, Miso Umami, Citrus Fresh, and Burnt Smoke. Try one or all five, these Intense Flavours are bound to give you menu inspiration!

JAPANESE K ARA AGE Reuven Karaage, Japanese Inspired Breaded Chicken Made from skin on fresh never frozen chicken leg meat.

Hand cut, seasoned in a traditional Japanese marinade, lightly coated in batter & breading. Good source of protein, excellent as an appetizer or as a main ingredient. Ideal for stir-fry, Asian noodle soups, rice bowls, salads, sandwiches, wraps and bento boxes.

CHEFCONNEXION.CA

49

COST CHECK

FRESH V

50

SPRING/SUMMER 2019

COST CHECK

by Alison Kent

The BIG savings question: Should I use fresh or frozen?

S FROZEN If the idea is to maximize efficiency and save money, you’re not really saving if choosing raw or fresh versus frozen and prepared. David Cocker, Corporate Research Chef & Business Development Manager at Reuven International Ltd., explains why:

Frozen or prepared chicken: the pros • There’s no need for a segregated deep fryer for raw or higher risk products (including raw chicken).

• Reuven’s fully cooked products achieve a significantly reduced yield loss when heated through compared to their raw counterparts (around 9% to 12% loss versus 33% to almost 50% when using a raw version).

This means more product that you buy makes it onto the plate.

• Fully cooked frozen wings achieve a yield loss of only

• There will also be measurable oil savings with the removal of the blanching process, which can extend the lifespan of your oil from 150% to 200%. Removing the blanching process will greatly minimize the presence of extraneous fat, moisture and air, which will lead to further oil degradation through thermoxidation, polymerization, and hydrolysis.

• Moving to a fully cooked frozen product can also improve aspects of inventory control. Having raw wings move throughout the entire blanching, cooling, and preparation stages will only achieve a shelf life of two to four days. If a restaurant were to run into a slow weekend, this could cause an increase of inventory sitting and denaturing in the fridge, whereas a fully cooked frozen product will always be waiting in the freezer with a oneto two-year shelf life.

• An internal study was performed, where fully cooked chicken breast meat and raw chicken breast meat were placed in the same concentration of marinade

22% and can be plated in four to five minutes (versus

for 36 hours. The results? The raw chicken was found

50% loss for raw wings, and at almost double the cook

to pick up about 1% of the marinade while Reuven’s

time). This results in quicker, more efficient service and

fully cooked chicken breast picked up almost 4% of the

without food safety concerns.

marinade. As well, a blind taste test found that the u CHEFCONNEXION.CA

51

COST CHECK

Reuven fully cooked chicken breast was also found more flavourful with the additional marinade.

Fresh or raw chicken: the cons • Raw chicken increases the risk of pathogenic bacteria cross contamination during line service and beyond.

• Raw product also increases the likelihood of product falling in the Temperature Danger Zone (4°C – 60°C), because of the variable preparation methods, such as thawing, blanching, cooling, etc.

• Further, blanching, or par-cooking food for a brief period of time could lead to spoilage faster, as this partial cooking of food disables naturally occurring enzymes in the food.

• Not only that, the blanching and cooling process is quite intensive of time and labour. Many operations are moving towards labour-friendly cooked wings as a way to minimize labour costs and reduce the need for labourintensive preparation.

GOCHUJANG KORE AN BBQ DUSTED CHICKEN WINGS Prep & Cook Time: 18 minutes • Servings: 10 to 12

INGR E DIE N T S : 2 kg

Reuven Fully Cooked Dusted Chicken Wings (Product Code: 36202)

Sesame seeds, to garnish

Sliced chives, to garnish

GOCHUJANG KOREAN BBQ SAUCE: ¼ cup 60 mL

soy sauce

¼ cup 60 mL

gochujang (Korean chili paste)

3 tbsp 45 mL

packed brown sugar

1 tbsp 15 mL

rice vinegar

1 tbsp 15 mL

chili flakes

1 tbsp 15 mL

minced ginger

1 tbsp

minced garlic

15 mL

DIR E C T ION S :

52

SPRING/SUMMER 2019

1.

Gochujang Korean BBQ Sauce: In large bowl, combine soy sauce, gochujang, brown sugar, rice vinegar, chili flakes, ginger and garlic; set aside.

1.

To assemble, prepare Dusted Chicken Wings according to package directions. Immediately add prepared wings to bowl with Gochujang Korean BBQ Sauce and toss to coat. Garnish with sesame seeds and chives.

COST CHECK

CRISP Y CHICK EN S A NDW ICH W I T H FENNEL P OPP Y SEED SL AW Prep & Cook Time: 30 minutes • Servings: 1

DIR E C T ION S :

INGR E DIE N T S : 1 piece

Reuven Fully Cooked Crispy Breaded Chicken Thigh (Product Code: 10621)

1

hamburger bun

1 tbsp 15 mL

mayonnaise

3 – 4 slices

bread & butter pickles

1 slice

Cheddar cheese

¼ cup 60 mL

prepared Fennel Poppy Seed Slaw

FENNEL POPPY SEED SLAW: ½ cup 125 mL

very thinly shaved fennel

¼ cup 60 mL

finely chopped flat-leaf parsley

2 tbsp 30 mL

chiffonade of mint

1

radish, very thinly sliced

3 tbsp 45 mL

lemon poppy seed dressing

1.

Fennel Poppy Seed Slaw: In medium bowl, combine fennel, parsley, mint and radish. Add dressing; toss to coat. Set aside.

1.

To assemble, prepare Crispy Breaded Chicken Thigh according to package directions. Toast bun and build sandwich starting with the bottom bun; spread with mayonnaise and add pickles. Layer with prepared chicken and cheese. Top with slaw and sandwich with bun lid.

CHEFCONNEXION.CA

53

COST CHECK

CHICKEN N’ WAFFLE S Prep & Cook Time: 30 minutes • Servings: 4

INGR E DIE N T S : 4 pieces

Reuven Fully Cooked Crisp Breaded Chicken Thigh (Product Code: 10621)

4

prepared Waffles

WAFFLE BATTER: 1 cup

250 mL

yellow cornmeal

½ cup 125 mL

all-purpose flour

1 tbsp

packed brown sugar

15 mL

1 tsp

5 mL

baking powder

1 tsp

5 mL

salt

½ cup 125 mL

corn kernels (thawed frozen or drained canned)

¼ cup

shredded cheddar cheese

60 mL

2 tbsp 30 mL

stemmed, seeded and chopped jalapeño pepper

2 tbsp

finely chopped chives

30 mL

1

large egg

¼ cup

60 mL

butter, melted

1 cup

250 mL

1 tbsp

15 mL

2% milk canola oil

SPICY MAPLE SYRUP: ½ cup 125 mL

maple syrup

1 tbsp

sambal oelek

15 mL

DIR E C T ION S : 1. Waffles: Preheat waffle iron. In large bowl, mix together cornmeal, flour, brown sugar, baking powder, salt, corn, cheese, jalapeño and chives; set aside. In separate bowl, beat egg; whisk in melted butter, milk and oil. Make a well in centre of flour mixture; pour in milk mixture. Beat just until blended. Spray waffle iron with cooking spray; in batches, ladle batter into preheated waffle iron. Cook until waffles are golden and crisp, and all batter is used.

2. Spicy Maple Syrup: In small bowl, whisk maple syrup and sambal; set aside.

3. To assemble, prepare Crispy Breaded Chicken Thighs according to package directions. For each waffle, top with a piece of prepared chicken and drizzle with Spicy Maple Syrup.

54

SPRING/SUMMER 2019

COST CHECK

THE PERFECT CANVAS TO EXPRESS YOUR CREATIVITY Made with 5 simple ingredients and Non-GMO Project Verified, our Classic or Small Pre-sliced Artisan buns and Thin Sandwich Bun will hold up to any tasty meaty or saucy filling.

And with their thin, golden crust and soft, melt-in-your-mouth crumb, they offer the best taste experience on the market today.

Get the freshness, quality and consistency BOULART is known for.

Ask your sales representative for a sample case today.

Classic Artisan Burger (Pre-sliced) Product code: 13607

Thin Sandwich Bun (Pre-sliced) Product code: 12211

Small Artisan Burger (Pre-sliced) Product code: 13713

For more information about our products and where to find them, or for sale inquiries, contact Michelle Cave at +1 416 566-5866 or visit boulart.com

TASTE NATION

GREATEST GEN 10%

NEXT GEN 7%

GEN Z 18%

BOOMERS 24%

GEN X 20% GEN Y 21%

STATISTICS CANADA

56

SPRING/SUMMER 2019

TASTE NATION

Don't rule out these still influential eaters

By Darren Climans

I

f you can remember Encyclopedia Britannica, Swanson TV dinners, party lines, TV converter boxes, banana seat bicycles, transistor radios, the Sears Wishbook catalogue, and the last Stanley Cup parade in Toronto, then you’re a Baby Boomer or the parent of one.

CANADIAN GENERATIONS DEFINED Baby Boomers: Back-end Boomers: Age 54-65

Front-end Boomers: Age 66-72 Generation X: 1965 to 1979 - Age 39-53 Generation Y: 1980 to 1994 - Age 24-38,

often referred to as Boomers’ kids

or Millennials Generation Z: 1995 to 2010 - Age 8-23, the newest

generation to be named Boomers still make up the largest segment of the Canadian population. But, beyond this, they hit above their weight in terms of economic impact.

HITTING THE TARGET According to Technomic’s 2018 Generational Consumer Trend Report, more than half of people (in the U.S.) between the ages of 53 and 72 use foodservice on a weekly basis.

Given their disposition to not go gently into retirement, and the purchasing power that accrues from their accumulated personal wealth, Boomers are worth paying attention to.

Here are some other takeaways Technomic has flagged for savvy restaurant operators: Boomers are big flavour seekers. 70% say taste is an important menu attribute and 66% of respondents like to explore new flavours, especially when they are added to perennial favourites, such as burgers and chicken.

• IDEA: Add on-trend sauces and condiments like Sriracha mayo or Korean Gochujang (a red chili paste) ketchup – an easy way to transform a menu staple into a hot new “ethnic” LTO. Boomers are brand loyal and enjoy patronizing their favourite restaurants. 36% tend to visit the same few restaurants each time they go out to eat. But they also value food quality and taste more than other age groups — and 68% value food quality.

CHEFCONNEXION.CA

57

CHEFCONNEXION.CA

57

• IDEA: Set up a mobile loyalty program offering members a free appetizer if they order in the month of their birthday, breakfast/lunch cumulative rewards based on frequency of purchase, discounted pricing on staple

TASTE NATION

Factors driving Boomer food choices and restaurant visits F L AV O U R S E E K E R S Boomers enjoy trying new flavours in familiar foods - 66% of respondents like to explore new flavours.

B R A N D L O YA L Thirty-six percent tend to visit the same few restaurants each time they go out to eat.

Q U A L I T Y & TA S T E Boomers index food quality and taste more than other age groups—70% say taste is an important menu attribute and 68% value food quality.

DEAL OR NO DEAL Along with taste and quality, price turns the dial for Boomers.

Gen Xers are the most likely to seek deals and discounts at restaurants (55% say they do so), baby boomers come in a close second at 50%.

F L E X I TA R I A N S Few Boomers are full-time vegetarians BUT more than 50% say they plan to increase their consumption of fruits and vegetables.

C L E A N L I N ESS M AT T E R S Restaurant cleanliness matters to Boomers, with 63% saying it is a very important attribute.

P I C K Y A B O U T TA K EO U T Order accuracy is a top priority to 70% of baby boomers, and 75% expect the food quality and taste to be as good as it is when dining in the restaurant. Convenience is not as important to this generation as it is to Millennials and Gen Zers.

P E R SO N A L I Z E D S E R V I C E Boomers are less likely to order from a mobile device or app.

Boomers still value customer service in casual dining.

CASH IS KING Not fans of cashless operations and kiosk ordering at QSRs and restaurants.

Source: RestaurantBusinessOnline, https://www. restaurantbusinessonline.com/consumer-trends/move-overmillennials-baby-boomers-are-good-restaurant-customers-too

58

SPRING/SUMMER 2019

items for referring a friend (BOGO), first-in-line access to LTO items before they are widely promoted, exclusive smartphone pop-up rewards based on geo-locators and time of day.

Boomers like deals. 50% enjoy looking for value in their dining experiences. According to global research done by Oracle Hospitality in 2018: • 59% of customers choose a restaurant because of a competitive price/promotion • 76% of restaurant guests note that immediate benefits are more appealing than accumulating points • 72% of restaurant guests like loyalty programs where points are automatically redeemed • IDEA: According to Google, almost 40% of Baby Boomers own a smartphone or tablet. Baby Boomers are also very active social media users. According to the National Restaurant Association’s Research, 56% of consumers age 45-64 have recently used technology options inside restaurants. Keep this in mind when you build a promotion/discount strategy for Boomers: • Offer incentive promotions to draw loyal customers in AND in-store loyalty discounts that are redeemable on the current visit.

• Leverage the reach of being easily available for messaging and redemption on mobile phones and tablets.

Boomers like their restaurants clean. 63% of boomers say cleanliness is a very important feature in restaurants, especially as it applies to clean bathrooms and utensils.

• IDEA: Key is getting your staff to live the old restaurant adage every day - Time to lean, time to clean. A cleanliness culture starts with training, supported by a regular, accountable cleaning schedule for your employees. Taking things to another level, you can extend this mission beyond premises, and emphasize the importance of clothing/uniform cleanliness.

BOOMER EATING HABITS ARE A’CHANGIN’ How have Boomer tastes and eating habits changed since 2001? The NPD Group has a number of survey instruments that track historical food consumption of Canadians at home and away from home.

70%

say taste is an important menu attribute

63%

say cleanliness is a very important feature

TASTE NATION

66%

like to explore new flavours

50%

look for value in their dining experience

TECHNOMICS REPORT 2018 CHEFCONNEXION.CA

59

TASTE NATION

LIMITING THE MEAT Dr. Sylvain Charlebois, Project Lead, Institute of Agrifood Analytics at Dalhousie University, has data confirming the finding that Boomers are eating less meat.

Overall, Canadian beef consumption is down by 16% or 94 million kilos per year, compared to 2010. Over six million Canadians have either adopted a meatless diet or are have adopted a “flexitarian” lifestyle, limiting the amount of meat they eat every week, AND, nearly a third of Canadians are “thinking about” reducing meat consumption in 2019.

While this trend noticeably skews to younger consumers, more than 42% of flexitarians are Boomers, who view reduced meat consumption as a healthy choice. (Read our story on Meatless Options in this issue.)

THE BOTTOM LINE? For the first time in its history, in 2017, Canada has more residents 65+ than children 14 years or younger.

Time will continue to march for Boomers who remain working and those participating in society in other ways. But, just as they demanded attention when they first came of age, aging Boomers will reward operators who hear them.

Compared To The Beginning Of This Century, Boomers Have Markedly Shifted Their Food Consumption:

So, it makes good sense, and will make for good business, to keep the specific likes and dislikes of this demographic multitude in mind to keep fueling the growth of your foodservice operation.

Eating more: Better-for-you foods: Yogurt / RTE cereal / Hot cereal / Fish / Vegetables

WHY SHOULD YOU PAY ATTENTION TO THE BABY BOOMERS?

Special labels: “all natural” / “cholesterol free” / “low fat” / “no artificial sweeteners”

• They hold the largest purchasing power.

Breakfast Preferences: Low fat-Diet-Light / Whole grain / High Fibre / Vitamins added

Eating less: Family friendly, less nutritious foods: Waffles / Pancakes / Hot dogs / French fries Source: Consumer Corner: Canadian Baby Boomers - Part 2: Consumption Habits of Boomers by Meal Occasions - https://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/sis13675

60

SPRING/SUMMER 2019

• They eat out more than any other demographic.

• They prefer to choose full-service restaurants.

Darren Climans is a foodservice insights professional with close to 20 years' experience partnering with broadline distributors, CPG suppliers, and foodservice operators. His practice is to understand issue-based decisions by taking a data-driven approach to strategic decision making.

Today, savvy operators are shaking up milkshake memories by serving this classic in retro milkshake glasses, milk bottles or even Mason jars. Gourmet milkshakes have taken the traditional shake to a whole new level. Bartenders are also creating grown-up milkshakes reviving memories of oldschool diners and malt shops.

Delicious syrups for milkshakes are a Lynch Foods trademark. Generations of people all across Canada have enjoyed the unbeatable and unforgettable flavour of milkshakes made with our unique syrups.

lynchfoods.com

GOOD BUSINESS

Creating a professional and respectful work environment is critical to the restaurant industry 62

SPRING/SUMMER 2019

GOOD BUSINESS

Creating a fair kitchen – and a thriving restaurant

By donalee Moulton

I

t’s a familiar scene in Hollywood movies, toprated reality shows, and bestselling murder mysteries: Volatile, demanding, unreasonable chefs who make life miserable for their staff, especially those working side by side with them, and have sous-chefs and waitstaff alike in tears.

The fictional character is, unfortunately, all too real in many professional kitchens.

It’s a stereotype – and a reality – the industry is actively working to change. With good reason. While the out-of-control gourmet mastermind may play well to movie-goers, reality TV junkies, and whodunit aficionados, it is, quite simply, bad business.

“Creating a professional and respectful work environment is critical to the restaurant industry. The industry continues to experience challenges in attracting interested and qualified staff, especially back of house,” says Jeff Dover, president of fsSTRATEGY, a Toronto-based management consulting firm that specializes in the hospitality sector. u CHEFCONNEXION.CA

63

GOOD BUSINESS

The FairKitchens Code

T

ALK OPENLY

We speak out when we have something to say, we make sure others do the same.

E

XCITE PASSION

We train, mentor and inspire the next generation. We fuel their flame.

ACT AS ONE

No matter our ethnicity, gender or religion, we share the same goal.

We respect each other, hold back from abuse and ask “R U OK?” if we think someone’s not.

M

AKE TIME

We make time for breaks – for fresh air and daylight. We rest, relax and recharge where we can.

SAY ’GOOD JOB‘

When one of us does a good job, we say it because a pat on the back can make their day.

64

SPRING/SUMMER 2019

He notes that employees, especially younger workers, value the quality and social aspects of their work environment and actively compare their work experiences with their friends. “They want to make a difference, want input into their work, and crave constructive feedback to validate their efforts and help them grow. While remuneration is important, so is the overall quality of work experience.”

“It’s no surprise why kitchen turnover

The value equation

cooks in the industry through support

For many currently working in the restaurant business, their work environment is actually making them feel devalued. Global research conducted by Unilever Food Solutions found that one of every four back-ofhouse restaurant employees has been physically abused on the job, and nearly two-thirds of restaurant chefs have suffered from depression because of their work. The research also revealed that roughly 74% of chefs lose sleep to the point of exhaustion, more than half feel pushed to their breaking point, and 34% feel underappreciated on a daily basis.

physical well-being.

is so high and why many young people are forsaking restaurant careers to pursue jobs in other field,” says Kyla Tuori, Unilever’s corporate chef for Canada, who is based in Toronto.

To help make professional kitchens more respectful and create a culture shift that values respect and good health, Unilever has launched Fair Kitchens, a movement focused solely on building a better future for chefs and and acknowledgement of mental and Tuori notes there are five core values that can significantly change the industry. On an emotional level, these include staff feeling encouraged and comfortable to talk openly as well as praising staff for a job well done. On a practical level, chefs must make time for staff breaks, for fresh air, daylight.

“We rest, relax and recharge where we can,” says Tuori.

Hiring right The first step en route to a respectful and positive workplace is to hire carefully, says Dover.

TIP: “Select candidates with an attitude that suits the work to be done. Skills can be taught; attitudes are challenging to change.”

He also recommends restaurant owners and chefs engage with employees.

TIP: “Define expectations clearly, review progress, and provide constructive feedback so they can grow in their positions. Encourage creativity.”

Empowering employees to make decisions will also allow them to excel at their work and give them an appropriate level of control over what they are doing. Another of Fair Kitchens' five core values is linked to this tenet: Exciting passion. “We train, mentor, and inspire the next generation.

We fuel their flame,” says Tuori.

The final value in the Fair Kitchens' movement calls on staff, especially those leading the team, to work collectively. This is about embracing diversity and respecting individuality.

“Employees usually quit their bosses, not their jobs,” notes Dover. “Owners and managers must treat employees the way they expect to be treated and understand the value each and every employee brings to the success of the business. Two-way communication of these values is crucial.”

Creating a new culture will take time, but it is an attainable goal. “You know this has been achieved,” says Tuori, “when the work environment is full of energy, creativity and there is passion to serve great food, where everyone works as one team, and can succeed without sacrificing well-being and a personal life.”

What’s in a name?

A Fair Kitchen is defined as: • a financially stable business with a high staff retention and diner loyalty because it reflects their values.

• a human-centric, positive, and structured workplace led by the head chef.

• one that follows a code of conduct with clearly outlined behaviours and five core values designed to change the industry.

To learn more about Fair Kitchens, visit https://www.fairkitchens.com/en/ About.html

CHEFCONNEXION.CA

65

RECIPE CENTRAL

QUICK

Pizzas (and Flatbreads!) with

TIPS

EXPERIMENT WITH FL AVOUR • Flatbread Salad Pizza With Pesto, Shaved Asparagus, Mushroom, and Feta • California Chicken Flatbread With Chipotle Ranch Sauce • Savory Pear, Date, and Burrata Flatbread With Crispy Sage • Flatbread With Goat Cheese and Caramelized Onions

66

SPRING/SUMMER 2019

RECIPE CENTRAL

By Alison Kent

Create-Your-Own Pizza is a sizzling hot concept When it comes to casual dining, BYO – that’s build your own – is the hot pizza trend that continues to gain traction.

Whether for dietary reasons, to please particular palates or simply to try something new, giving customers the opportunity to point to and pick out their own toppings, sauce, cheese and crust gives the usual pizza ordering routine a customized spin. All the more so when patrons are also able to watch said pizza being baked until bubbly then served in mere minutes – it’s the ultimate in quick or casual service customer-centred experiences.

Here are some ideas to get started: THE CRUST: No longer merely regular or thin crust, customers appreciate additional base options, including flatbread, naan bread, whole-grain, gluten-free, and the latest trend-setting cauliflower crust that is often both gluten-free and paleo-friendly. Avoid thicker crusts unless bake time allows.

THE SAUCE: Whether traditional or spicy, a classic tomato sauce base still reigns supreme, but additional options range from garlic olive oil to barbecue sauce.

Pesto is also a popular selection, yet reach beyond basil pesto to also consider sun-dried tomato, black or green olive, arugula and walnut or pumpkin seed and cilantro, to name a few alternate pesto possibilities.

THE CHEESE: Where to begin? Apart from classic shredded mozzarella or grated parmesan, there’s bocconcini or smoked mozzarella, goat’s cheese, feta, u CHEFCONNEXION.CA

67

RECIPE CENTRAL

gorgonzola or blue cheese, mascarpone, provolone, fontina, grana padano or asiago. For vegans or anyone else avoiding dairy, dairy-free mozzarella- or cheddarstyle shreds are a welcome option.

TOPPINGS, FROM TRADITIONAL TO TRENDY: From A for anchovies to Z for zucchini flowers, the cooked or cured meats and poultry, meat substitutes, fish and seafood, vegetables and greens, herbs and fruit, topping selections are limited only by your imagination. Roasting

(as in peppers), grilling (as in chicken), sautéing (as in caramelized onions) or marinating (as in bruschetta mix) adds an upscale element.

While having options to choose from is key, it’s sensible to also have a menu of tried and true favourite pizza creations for those who would rather not fashion their own. Case in point, butter chicken or paneer pizza is a fusion favourite, combining pizza partners best listed together.

Thinking outside the usual pizza box? From unique toppings to building your own bespoke ‘za, here are six spins on pizza and twists on flatbread that will have your customers saying, “That’s amore!”

Greek-inspired Feta Pizza

BUTTER PANEER PIZZA

Prep & Cook Time: 25 minutes

Prep & Cook Time: 25 minutes

Red onion and Kalamata olives are optional but lend authentic flavour to this pizza.

Naan bread is tasty but can be replaced with 12” (30 cm) prepared pizza crust, if preferred

INGREDIEN T S :

INGREDIEN T S : Serves: 2-4

Serves: 4

1 tub

Tre Stelle Feta cheese, crumbled

Rich's frozen pizza dough ball or sheeted pizza dough

1 tsp

dried oregano

handful of fresh baby spinach leaves

1

sweet red pepper, thinly sliced

¼ cup

diced red onion (optional)

8

Kalamata olives, pitted and chopped (optional)

olive oil, to finish

®

DIREC T IONS : 1. Preheat oven to 450°F (230°C). (If using pizza stone, place stone in cold oven, then preheat oven).

2. Dust work surface with flour or cornmeal; press dough into desired pizza shape. Place on baking mat, pizza peel or parchment paper-lined baking sheet. Sprinkle crust with oregano; top with spinach, red pepper and red onion and olives, if using. Top with crumbled Feta cheese.

3. Bake (transferring from pizza peel to pizza stone, if using) for 20 minutes (less time required if using premade crust) or until crust is browned and cheese is melty. Drizzle with a bit of olive oil; slice and serve.

68

SPRING/SUMMER 2019

1 cup

prepared Butter Paneer recipe*

2

medium naan bread

1

sweet red pepper, thinly sliced

1

very small red onion, thinly sliced

½ cup

diced pineapple (optional)

¾ cup

Tre Stelle ® shredded mozzarella

¼ cup

chopped fresh mint or cilantro

DIREC T IONS : 1. Preheat oven to 400°F (200°C). Place naan on baking sheet. Top with Butter Paneer, red pepper, onion and pineapple, if using. Sprinkle with mozzarella cheese.

2. Bake for 15 minutes; top with mint. Slice and serve.

3. *Butter Paneer: Use 1, 250 g pkg Tre Stelle ® Paneer Cheese, cut into ½-inch cubes. Find recipe for Butter Paneer at www.trestelle.ca, or simply simmer cubed paneer cheese with premade butter chicken sauce.

RECIPE CENTRAL

butter paneer Pizza

For vegans or anyone else avoiding dairy, dairy-free mozzarella- or cheddar-style shreds are a welcome option.

Greek-inspired feta pizza

CHEFCONNEXION.CA

69

P icasso, Van Gogh, and YOU! TreStelleÂŽ Mascarpone provides a delicious canvas for your sweet masterpiece.

How you complete it is entirely up to you.

TreStelleÂŽ Mascarpone Chocolate Chip Berry Torte

we chose raspberries but the choice is berry much yours!

For this and more kitchen tested recipes visit

www.trestelle.ca

RECIPE CENTRAL

Mozzarella & pepperoni Pizza Mozzarella & pepperoni pizza

Sausage Crumble Bomba Pizza

Prep & Cook Time: 15 minutes - Serves: 4

Prep & Cook Time: 15 minutes - Serves: 1 to 2

A classic that never goes out of style – made even better with a combination of cheese.

Bomba is an Italian vegetable and hot pepper mix. It can be replaced with Sriracha sauce, if preferred.

INGREDIEN T S :

INGREDIEN T S :

1 ball

Tre Stelle ® Mozzarella Cheese, shredded

Rich's frozen pizza dough ball or sheeted pizza dough

1

Rich’s Fully Baked Rustic Flatbread 12 x 5 Oval (Product Code: 13162)

¼ cup

pizza sauce

tomato sauce

¼ cup

shredded mozzarella cheese

pepperoni slices

½ cup

crumbed cooked sausage

Tre Stelle ® Grated Parmesan Cheese

2 tbsp

Bomba

1 tbsp

sliced banana peppers

1 tbsp

shredded parmesan cheese

3 tsp

sliced roasted red peppers

sliced fresh basil (optional)

DIREC T IONS : 1. Preheat oven to 450°F (230°C). (If using pizza stone, place stone in cold oven, then preheat oven).

2. Dust work surface with flour or cornmeal; press dough into desired pizza shape. Place on baking mat, pizza peel or parchment paper-lined baking sheet. Spread crust with tomato sauce and arrange pepperoni slices on top. Sprinkle with mozzarella cheese.

3. Bake (transferring from pizza peel to pizza stone, if using) for 20 minutes (less time required if using premade crust) or until crust is browned and cheese is bubbly. Top with parmesan cheese before slicing and serving.

DIREC T IONS : 1. Preheat oven to 400°F (200°C). Place flatbread on baking sheet; spread with pizza sauce. Sprinkle with mozzarella cheese, crumbled sausage, Bomba, banana peppers, parmesan cheese and roasted red peppers.

2. Bake flatbread pizza until golden brown and cheese is bubbly.

Sprinkle with basil, if using, before slicing and serving.

CHEFCONNEXION.CA

71

©2019 Talking Rain Beverage Company • SPARKLING ICE® is a registered trademark of Talking Rain Beverage Company, Inc. 2019012947

zero sugar. bold flavour.

ORANGE MANGO CREAMSICLE 5 oz.

1.5 oz.

1 1

Orange Mango Sparkling Ice® Whipped Cream Vodka Sliced orange Sliced mango

RECIPE CENTRAL

FRUIT FLAN Pizza

Wild Mushroom Pizza

Fruit Flan Pizza

Prep & Cook Time: 15 minutes Serves: 1 to 2

Prep & Cook Time: 10 minutes Serves: 1 to 2

Use a mix of mushrooms, including cremini, oyster and Portobello.

For this dessert pizza, use a mix of seasonal berries or try a combination of fresh sliced peaches and raspberries when in season.

INGREDIEN T S :

INGREDIEN T S :

1

Rich’s Fully Baked Rustic Flatbread 12 x 5 Oval (Product Code: 13162)

¼ cup

prepared Béchamel sauce

1

Rich’s Fully Baked Rustic Flatbread 2 x 5 Oval (Product Code: 13162)

¼ cup

shredded mozzarella cheese

⅓ cup

prepared custard

½ cup

roasted or sautéed wild mushrooms

¼ cup

sliced strawberries

1 tbsp

shredded parmesan cheese

¼ cup

blueberries

1 tbsp

sliced roasted red peppers

⅓ cup

blackberries

sliced fresh basil (optional)

2 tbsp

raspberries

icing sugar, to garnish

DIREC T IONS : 3. Preheat oven to 400°F (200°C). Place flatbread on baking sheet; spread with Béchamel sauce. Sprinkle with mozzarella cheese, mushroom mixture, parmesan cheese and roasted red peppers.

4. Bake flatbread pizza until golden brown and cheese is bubbly. Sprinkle with basil, if using, before slicing and serving.

DIREC T IONS : 1. Preheat oven to 400°F (200°C). Place flatbread on baking sheet; bake just until warmed through.

2. Spread with custard. Arrange berries on top. Dust with about 1 tsp icing sugar before slicing and serving.

CHEFCONNEXION.CA

73

We've got your buns Did you know...

covered.

Bread and Meat are tied as the most important attribute for premium burgers.

(TECHNOMIC, 2017)

All-Day Breakfast Burger on an ACE® Classic Burger Bun

SIGNATURE ACE® Black & White Sesame Bun (43008)

Southern Chicken and Gravy Sandwich on a 4” Potato Bun

Brioche buns are projected to grow 4% on menus in the next 4 years.

(DATASSENTIAL HAIKU™, 2019)

Since 2007, potato buns are up +232 on Foodservice Menus.

(DATASSENTIAL POTATO BUN SNAP™ PROFILE, 2017)

From premium burgers to everyday value, we have a product in our portfolio right for your menu.

SIGNATURE ACE© Classic Burger Bun (41311)

SIGNATURE ACE® Signature Brioche Bun (42972)

Please contact your distributor for specific product information.

SIGNATURE ACE® Black & White Sesame Bun (43008)

CRAFT 4” Individual Potato Bun (13575)

CRAFT ACE® Craft Brioche Bun (42962)

MARKET Sesame Seeded Hamburger Bun (93398)

For more culinary inspiration, visit: westonfoodservice.com Insights-Driven | Chef-Inspired Innovation | Operator-Friendly

© 2019 Weston Foods Foodservice. All rights reserved.

P R E P T I M E : 15 M I N U T E S / S TA R T T O F I N I S H T I M E; 3 0 M I N U T E S

Mujadara Bowl

Brown Rice

INGREDIENTS - 4 Servings 30 mL

Canola oil

500 mL

200 g

Thinly sliced onions

250 mL

200 g

Uncle Ben’s ® Wholegrain Brown Rice

250 mL

200g

Brown lentils

10 mL

8g

Minced garlic

2.5 mL

2g

750 mL 250 mL

Salt water

120 g

Pickled beets, julienned

125 mL

50 g

500 mL

160 g

85 mL

20 g

Chopped fresh herbs – mint, parsley, chives, dill

500 mL

160 g

Baby arugula or spinach

60 mL

60 g

Hummus

60 mL

60 g

Vegan yogurt

20 mL

16 g

Harissa paste

4 each

NUTRITIONAL

Radishes, julienned Julienne carrots

per 250 mL/178 g portion

Calories 536, Fat 12 g, Carbohydrates 87 g, Fibre 19 g, Protein 20 g, Sodium 480 mg

VEGAN / DAIRY-FREE GLUTEN-FRIENDLY WHOLE GRAIN

Lemon wedges

STEPS 1. In a pot, heat oil over medium heat. Add onion and cook, until caramelized. Increase heat and continue stirring until lightly crisped.

Remove onions from pot.

2. Add Uncle Ben’s® Wholegrain Brown Rice, lentils, garlic, salt and water.

Stir until well combined. Increase heat to high and bring to a boil.

Reduce heat, cover and simmer for 25 minutes. Remove from heat and let rest for 5 minutes.

QUÉBEC 450-449-4171

3. Toss together pickled beets and radishes.

RECIPE NOTES

4. Toss together carrots and herbs.

• Add harissa to pot in step 2 to spice the rice lentil mix.

• Great addition to grab and go menu.

5. To assemble bowl: 375 mL rice and lentils, top with ¼ of onions add remaining ingredients in sections: 85 mL beet and radish, 125 mL carrot and herbs, 125 mL arugula, 15 mL hummus, 15 mL yogurt, 5 mL harissa and one lemon wedge.

• Mix beets, radishes, carrots and herbs all together instead. Adding some of the pickle juice if desired.

• Add minced preserved lemon to the hummus.

• Infinitely adaptable to in-season produce.

ONTARIO 905-625-4469

ALBERTA 403-207-3203

BRITISH COLUMBIA 604-526-1788

unclebens.ca CHEFCONNEXION.CA

75

&

Warm inviting...

Try Rosemount Fully Cooked Diced or Pulled Chicken with chunky vegetables, beans and pasta in a delicious Minestrone Soup for a hearty meal. Give your guests warm thoughts of home, comfort, and the pleasant satisfaction of a nutritious lunch!

COOKED DICED CHICKEN www.rosemountfoods.com

Spring/Summer 2019 Chef Connexion is published twice a year

by Greenbridge Foodservice in partnership with the following distributor members: ADL Foods 400 Read Drive Summerside, Prince Edward Island C1N 5A9 888-235-6455 adlfoods.ca AlimPlus Inc. 9777, rue Colbert, Anjou, Québec H1J 1Z9 514-274-5662 Alimplus.com

N ex t Issue: Fall/Winter 2019-20 For the upcoming Chef Connexion, we’ll once again take the pulse of the Canadian restaurant industry to bring you plenty of practical information. You can look forward to carefully researched, lively articles about topics that mean the most to you and your profitability. What’s more, we’ll shine the spotlight on the many great ways you can take advantage of Brand Points PLUS.

AD IN DEX Pg Advertiser 31 Alasko 10 Ardent Mills 70 Arla 55 Boulart BC Cavendish Farms 16 David Roberts 48 Deluxe 14 Derlea 9 Gay Lea 32 High Liner

Pg Advertiser 61 Lynch 44 Maple Leaf 37 National Egg 12 Reuven 76 Rosemount 72 Sunrype 75 Uncle Ben's IFC Unilever 74 Weston Foodservice

We welcome your comments and suggestions. Material chosen for publication may be edited for clarity and fit. Please direct all correspondence to: Greenbridge Foodservice, 1373 Victoria Street N., Unit 201, Kitchener, Ontario N2B 3R6 or info@greenbridgefoodservice.ca Copyright 2019 Greenbridge Foodservice. All Rights Reserved.

AOF Service Alimentaire 2150 rue Sigouin Drummondville, Québec J2C 5Z4 819-477-5353 aof.ca Capital Foodservice 10 MacNaughton Avenue Caledonia Industrial Park Moncton, New Brunswick E1H 3L9 800-561-7026 capitalfoodservice.ca Flanagan Foodservice 145 Otonabee Drive Kitchener, Ontario N2C 1L7 519-748-2190 flanagan.ca Multi Plus DM Inc. 10389 Côte de Liesse Dorval, Québec H9P 2Z3 866-745-8881 multiplusdm.com Pratts Food Service (Alberta) 291196 Wagon Wheel Road Rocky View County, Alberta T4A 0E2 403-476-7728 pratts.ca Pratts Food Service (Manitoba) 101 Hutchings Street Winnipeg, Manitoba R2X 2V4 204-949-2832 pratts.ca Pratts Food Service (Saskatchewan) 1450 Park Street Regina, Saskatchewan S4N 2G2 306-546-5444 pratts.ca Yen Bros. Food Service 1988 Vernon Drive Vancouver, British Columbia V6A 3Y6 604-255-6522 yenbros.com CHEFCONNEXION.CA

77

“Russet potatoes deliver premium extra-long fries with a wholesome and hearty skin. They fry up crisp and golden with a creamy potato taste which is why chefs agree: the Russet is the potato that makes the perfect fry.�

FreshCut Russet Fries cavendishfarms.com |