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Hello 2021! We’re getting out our crystal ball and bringing you lots of trends and insights on what will be shaping the restaurant industry in the coming year.

What will fuel the restaurant industry in 2021? Stronger stands, comfort foods and homegrown options will all play a part

Customer service 101

Stay on top of your A-game when it comes to customer service

Foodbuy Independent Channel

December2020 THE BOTTOM LINE December 2020 | 1


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2 | THE BOTTOM LINE December 2020


CONTENTS

the

DECEMBER 2020 24 What will fuel Canadian Restaurants in 2021?

We take a look at how restaurants will be changing in order to cope in the new year.

28 Flavour trends

Spice it up with heat infused condiments

31 Customer service 101

Stay on top of your A-game when it comes to customer service

6

Happy holidays!

in season

R.I.B.A. office holiday hours

Food for thought

Thurs. Dec. 24: Office closes @ 12 pm Fri. Dec. 25: CLOSED Mon. Dec. 28: CLOSED Thurs. Dec. 31: Office closes @ 12 pm Fri. Jan. 1: CLOSED

Everything you need to know about cabbage, turnips and beets — three winter staples to have on hand

12 Marketing: The Big Idea

Marketing ideas you can use

15 What’s to come in 2021?

These six points will be at the forefront of shaping the restaurant industry in 2021

16 Recipes

Flavour trends that will be shaping menus in the coming year

21 In the news

10

Foodbuy Independent Channel

key trends

Head office 1 Prologis Blvd., Ste. 400, Mississauga, ON, L5W 0G2 519-668-3396 Toll Free (Ontario) 1-888-320-RIBA (7422) info@ribacorporation.com www.ribacorporation.com

What’s trending for 2021

From comfort foods to healthy foods, here’s 6 trending items you should be incorporating into your menus in 2021

Adding or Switching Distributors?

R.I.B.A. retains the right to amend or negate any portion or part of this informative should there be an error or omission and re-publish the correct listing, rebate, article etc. in a future informative without liability.

Please notify the R.I.B.A. office if your restaurant has added or switched food distributors. This will ensure that there is no delay with your entitled rebate.

Call us...519-668-3396 Email Peter.Zervos@foodbuy.ca

THE BOTTOM LINEDecember December 2020| |3 3 THE BOTTOM LINE 2020


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Season’s greetings We would like to take this opportunity to wish everyone a wonderful new year filled with abundance, joy, and treasured moments. We know 2020 was a trying year for so many. But we remain optimistic that 2021 will be a year of growth and resurgence. Our industry has been forever changed, and we believe that together, in 2021, we can make our industry even stronger and better! May 2021 be your best year yet!

Christos N. Kyriakopoulos  Vice President, R.I.B.A.

Franco Bajzelj

Director of Accounts – Foodservice + Golf

Rich Hsu

General Manager

Peter Kalantzis

Senior Director of Sales

Nancy Rasic

Administrative Assistant

Susan Batsford

Marketing Manager/Graphic Designer

George Kapogianis

 roject Development Manager/ P Regional Development Representative

Foodbuy Independent Channel

Peter Zervos

Regional Development Representative

Mandy Ouellette

Account Manager - Foodservice

THE BOTTOM LINE December 2020 | 5


We have Golf!

R.I.B.A. is pleased to announce the introduction of ClubProcure

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A Foodbuy Company ClubProcure is affiliated with over 400 manufacturers and 150 companies to meet the demands of our clients nationwide. This extensive list of partners offers savings

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ClubProcure has more than 450 clients across Canada including Capilano Golf and Country Club, Golf BC, ClubLink, St. Georges GCC, Toronto’s Rosedale Golf Club, Shaughnessy G&CC, The Ranchmen’s Club in Calgary

Call our office at 519.668.3396 or contact Peter.Zervos@foodbuy.ca THE BOTTOM LINE December 2020 | 7


In-season

Food for thought Nothing tastes as good as fresh picked produce. Here’s three fresh in-season ingredients you can incorporate into your menus right now plus some interesting food fodder to feed your brain

CABBAGE • Eating cruciferous veggies like cabbage has been scientifically proven to lower your risk of developing cancer. • In ancient China people believed cabbage was a magic cure-all for bald men. • Ditch the aluminum when cooking cabbage! It might cause a chemical reaction that discolors the vegetables and also alters the flavor. • China is the largest manufacturer of cabbage, while Russia consumes the most cabbage in the world. • Cabbage is an excellent source of vitamins K, C and B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper.

TIP: When making coleslaw, salt the cabbage before combining it with the other ingredients. Toss a head of shredded cabbage with one tablespoon of salt, let it sit in a colander for at least an hour, and then squeeze out as much liquid as you can. This will get rid of excess moisture in the cabbage that would otherwise result in a soggy slaw.

TURNIP • There are over 30 varieties of turnips • The most common type of turnip is mostly white-skinned apart from the upper part which protrude above the ground and are purple or red or greenish where the sun has hit. • Young turnip roots are eaten raw in salads or pickled, they are also cooked and served whole or mashed and are used in stews. • Turnip greens are a common side dish in southeastern U.S. cooking. They are an excellent source of vitamins A and C, as well as a good source of calcium, iron, and riboflavin. • In Roman times, the turnip was the weapon of choice to hurl at unpopular public figures. • Turnips store very well, which is one of the reasons you see them long into the winter season. Once its green top is removed, the root will keep for a few months in a dry, sealed container 8 | THE BOTTOM LINE December 2020

TIP: Beets are high in oxalates and may promote kidney stone formation in susceptible individuals.

BEETS • Eating raw beets or drinking beet juice helps combat garlic breath • Beets can be made into wine. • Beets have the highest sugar content of any vegetable • The terms “beetroot” and “beet” refer to the same vegetable. • While most beets are about the size of a baseball, beets can be as small as a marble. Beets can also be round, oval, tapered, long, or flat. • Betanin, which is derived from beetroots, is used to color tomato paste, sauces, candy, breakfast cereals, ice cream, jams, and jellies. • The entire beet is edible, from the top of the greens to the bottom of the root. • Beets and beet juice can be used to test your levels of stomach acid. If you consume beets and your urine turns pink, you have low stomach acid. If your urine is still clear, it means that you have high levels of stomach acid

TIP: When buying turnips, look for smaller turnips as larger ones tend to be woody and bitter.


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6

KEY TRENDS FOR 2021

Whole Foods has released its sixth annual top food predictions report for the coming year. In 2021 we’ll be seeing exciting new trends such as kicked-up kombuchas, unique oils and feel-good foods. “The pandemic’s influence on dining is something no one can ignore,” says Alan Morgan, executive leader of culinary and part of Whole Foods Market’s Trends Council. “At the beginning of the pandemic, there was a clear rise in comfort meals, however heading into 2021, we’re seeing a shift to healthier foods.”

2. COFFEE BEYOND THE MUG We all love our coffee, and can’t seem to go without it. Now the love affair is going beyond the brewed pot. Java is giving a jolt to all kinds of food including coffee-flavored bars and granolas, smoothie boosters and booze, even coffee yogurt for an extra morning boost. Trend products: Cold brew Irish whiskey; Coffee nib muesli; Coffee & almond protein bites; Coffee keto cups; Coffee, almond butter & cacao ‘Blender Bombs’ for smoothies

1. WELL-BEING IS SERVED Remember when there used to be a clear difference between the food aisles and the supplement section at your supermarket? Expect these lines to get blurry. Consumers are wanting foods that are more tailored toward their health, support the immune system and gut health and enhance their moods, driven in part by emerging human tensions. Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system. Trend products: Roasted garlics; Natural honey; Mushroom broth; Superfood infused smoothie boosters; Kombuchas with probiotics and digestive aids; Fresh exotic citrus fruits like Buddha’s Hand

10 | THE BOTTOM LINE December 2020

3. NOT-SO-BASIC BASICS Chefs are looking for hot, new takes on pantry staples. After all, everyone can use a little more spice in their life! Get ready for reimagined classics like hearts of palm pasta, applewood-smoked salt and Strawberry Rose vinegar. Trending items: Applewood smoked salt; Chai masala spice; Basil pesto or Creamy cracked pepper risottos; Meyer lemon honey vinegar; Strawberry rose vinegar; Hearts of palm Linguine; Vegan soups such as italian wedding


4. OIL CHANGE

6. THE MIGHTY CHICKPEA

The unique flavours and properties of walnut, sunflower and pumpkin seed oils are making a splash on the culinary scene. Walnut and pumpkin seed oils lend a delicious nutty flavor, while sunflower seed oil is hitting the shelves in a bunch of new products and is versatile enough to use at high temps or in salad dressing.

Rich in fiber and plant-based protein, chickpeas are the new cauliflower. It’s not just hummus and falafel anymore - chickpeas are popping up in products like chickpea tofu, chickpea flour and even chickpea cereal. Consumers are looking for new tasty, healthy alternatives and this fills the bill. Trending items: Vegan ranch chickpea puffs; Frozen desserts made with chickpea aquafaba; Chickpea tofu; Cereal made with chickpeas; Chickpea flour tortillas; Banza Pizza crusts made from chickpeas

Tending items: Pressed walnut oil; Pumpkin seed oil; Smoky chipotle dressing with sunflower seeds; Grain free cassava flour tortillas made with sunflower seed oil

5. BOOZED-UP BOOCH Alcoholic kombucha is making a big move on the beverage aisle. Hard kombucha checks all the boxes: It’s gluten-free, it’s super bubbly and can be filled with live probiotic cultures. Cheers to that! Trending items: Strainge Beast’s hard kombucha with ginger, lemon & hibiscus; Strainge Beast’s hard kombucha with passion fruit, hops & blood orange; Juneshine’s blood orange mint hard kombucha; BOOCHCRAFT’s grapefruit hibiscus organic hard kombucha; Wild Tonic’s blueberry basil hard kombucha

THE BOTTOM LINE December 2020 | 11


Marketing

The big idea Sometimes you need to think outside of the box. In today’s highly competitive restaurant industry, you need to have ideas that will make you stand out from the pack. From the bizarre, to the common sense, here’s a few marketing ideas that have certainly been noticed and could possibly be utilized in your own restaurant.

PIZZA BLANKETS! Restaurants are jumping on the bandwagon when it comes to selling merchandise this year. And Pizza Hut hit the hunger mark with their new weighted blanket — a 72-inch round weighted blanket that looks like a pepperoni pizza. Targeting the comfort experience that everyone is craving during the pandemic, marketing officials are saying “There’s no better way to close out 2020 than eating a Pizza Hut Original Pan Pizza while wrapped in the warmth and comfort of the Original Pan Weighted Blanket”. the blanket is sold out.

CHIPOTLE OFFERS BIG $$ Chipotle Mexican Grill latest marketing campaign “Chipotle Royalty” featured super-fan and digital star David Dobrik. The competition, which ran from Nov. 17-19, challenged fans to prove why their Chipotle order is the best among millions of possible combinations by posting a creative video on TikTok. Winners will score $10,000 and have their go-to bowl, burrito, salad or taco order featured as an official menu item for a limited time.

CHICKEN VS TURKEY What do you when you are a chicken restaurant during the turkey push of Thanksgiving (and thinking forward into Christmas)? You promote the “Churkey Meal”. Popeye’s promoted it’s eight piece family meal suitable for a “Friendsgiving meal” with the promo line “Choose Churkey”.

DRIVE-THRU EXPERIENCE As marketers continued to contend with a nontraditional Halloween season, imaginations were put to the test. Wendy’s scored a hit when they turned a drive-thru in Los Angeles into a ‘Scare-thru” for Halloween. Customers were treated to creepy clowns, scarecrows, jack-o-lanterns and coupon books. 12 | THE BOTTOM LINE December 2020

Make the most of Limited time offers Limited time offers (LTOs) are a great way to keep drawing customers back to your restaurant with new menu options. It’s also your chance to try out some new, innovative, even edgier, menu items. One of the more popular ways to incorporate an LTO into your repertoire is through a seasonal-appropriate or event-timed offer. Tie your LTO into a local tradition or special event. For instance, if you’re a sports bar and your city is hosting a special sporting event, get creative and tie an appetizer or special sandwich to your home team. You can tie your LTO into seasonal flavors, such as peppermint and eggnog for winter, berries and lemonade for spring and summer, apples and pumpkin spice for fall, provided adding these flavor profiles fits with your overall brand. And there’s always a wealth of national holidays the calender that can be inspiring for your next LTO. Pretzel Day, Beer Day, Chili Day.... just use your imagination. Jan. 1: New Year’s Day Jan. 31: National Hot Chocolate Day Feb. 2: Groundhog Day Feb. 14: Valentine’s Day Feb. 16: Mardi Gras Feb. 16: Shrove Tuesday Feb. 28: National Chili Day March 17: St. Patrick’s Day March 20: First Day of Spring April 1: April Fool’s Day April 4: Easter Sunday April 7: National Beer Day April 12: National Grilled Cheese Sandwich Day April 16: National Eggs Benedict Day April 26: National Pretzel Day May 9: Mother;s Day May 24: Victoria Day May 28: National Burger Day

June 7: National Chocolate Ice Cream Day June 19: National Martini Day June 20: Father’s Day June 20: First Day of Summer July 1: Canada Day Aug. 2: Civic Day Sept. 6: Labour Day Sept. 7: Back to school Sept. 18: Oktoberfest Sept. 22: First Day of Fall Oct. 11: Thanksgiving Oct. 31: Halloween Nov. 6: National Nachos Day Nov. 11: Remembrance Day Dec. 21: First Day of Winter Dec. 25: Christmas Dec. 31: New Year’s Eve


THE BOTTOM LINE December 2020 | 13


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What’s to come in 2021 In a world that is constantly shifting due to the effects of COVID-19, it’s hard to predict just what the future holds for the restaurant industry. And despite all, the outlook for the industry remains optimistic. While no one can predict the future, a new report from Technomics highlights these six points that will be at the forefront to reforming our industry in 2021.

A DIGITAL WORLD The newest digital tools will be central to keeping the restaurant experience safe and seamless. This is a time when contactless transactions are more crucial than ever. We’re already seeing leading chains develop drive-thrus that make use of artificial intelligence, with digital voice assistants for ordering and payment, license plate recognition software and dedicated lanes for app orders and delivery. Watch for new technology to start being utilized, such as facial recognition ordering systems, app-enabled beverage machines, and parking lot Wi-Fi.

A TWIST ON GLOBAL FAVOURITES The big three global favourites — Italian, Mexican and Chinese — are seeing a surge in renewed interest due to travel restrictions from the pandemic. Look for new twists on classic offerings—such as non-pasta cacio e pepe dishes (pasta with cheese and pepper), churro in savory formulations or General Tso’s beyond Chinese applications. Less familiar ingredients will also be in the spotlight, such as the Italian salmoriglio condiment, Mexican sotol spirit or Chinese roujiamo sandwiches.

SOCIAL JUSTICE Protest movements have come and gone before, but the urgency of Black Lives Matter and the call to address historic inequities has never resulted in as much immediate corporate buy-in. Businesses have been increasingly embracing what is known as brand activism, taking a stand on social, environmental, or political issues. Customers—especially younger, more diverse Gen Zers—are demanding deeper, more specific layers of transparency on fairness and inclusion. Diversity in marketing, hiring, recruitment and restaurant leadership will be highlighted. On the menu, look for more Caribbean and Sub-Saharan African (especially West African) cuisines and celebration of specialties from Black American chefs.

FLAVOR EXPLORATION Comfort foods have catapulted to the top of the must-have list

during the pandemic. Now, look for new umami applications to hit the spotlight. Intense, mouthwatering fare that will find momentum include nontraditional fruit vinegars (beyond apple cider), new mushrooms (e.g., candy cap, enokitake, etc.), protein swaps (e.g., fish/ seafood meatballs or ragus, etc.), eggs on eggs, tomato jam, tamari sauce and trendy umami components in cocktails, such as kosho, seaweed, fish and soy sauces and gochujang.

GOODBYE BUFFETS New dining trends and concepts that were making their way onto the restaurant scene are swiftly surrendering to the new reality of social distancing, at-home dining and stringent sanitation practices. Food halls, communal tables, buffets, dinners that emphasized social interaction and relied on experiential and sensory appeal have all had to revamp or recluse themselves to adhere to safety regulations. 2021 may reveal a shakeout of other concepts without a successful pivot strategy.

AN INDUSTRY UNLEASHED While the COVID-19 pandemic has steamrolled foodservice, the industry is gearing up for the beginning of a recovery in 2021, even though service regulations and diner hesitation will continue. Savvy organizations will take advantage of prime buying opportunities in real estate and in the acquisition of brands. Overall, we foresee aggressive strategies such as these to be front and center in 2021, resulting in strong growth over the next 12 months, yet still amounting to sales less than 2019 levels. THE BOTTOM LINE December 2020 | 15


Recipes

TRENDS

2021 Flavour Four up-and-coming trends have been highlighted in McCormick’s annual Flavor Forecast for 2021. Sweet and seasonal satisfaction, spicy revolution, global finds and empowered eating and drinking have hit the mark as the big scene hitters for the upcoming.

The spicy revolution predicts that chilies will expand their appeal through both their heat and tang and in regional sauces.

MAITAKI-STEAK SANDWICH Serves 4

INGREDIENTS 16 ounces maitaki mushrooms, 4 oz portions ½ cup confit tomato oil (recipe below) 2 teaspoons Montreal Steak seasoning

4. Brush the inside of one roll with 1 tablespoon confit oil. Toast roll.

¼ cup confit tomato oil

5. Build sandwich with ¼ cup of confit tomatoes, topped with crispy mushroom, several shavings of asiago cheese, and ¼ cup of arugula. Serve warm.

½ cup asiago cheese, shaved

---------

1 cup arugula

CONFIT TOMATOES

DIRECTIONS

1 pounds cherry tomatoes

1. Set oven to 400°F. Place mushrooms on a parchment lined sheet tray in 4 ounce portions. Coat each in 2 tablespoons of first amount of confit oil and 1/2 teaspoon of Montreal Steak® Seasoning.

2 cups extra virgin olive oil

4 Portuguese rolls, or similar, split 1 cup confit tomatoes (recipe below)

2. Cover mushrooms with a sheet of parchment paper and another sheet tray. Weigh tray down with several heavy pots or pans. Roast, weighted, until mushrooms have flattened and lost most of their moisture, about 20 minutes. Refrigerate until ready to use if necessary. 3. Build the sandwich: For each serving, in a sauté pan over high heat sear one portion of mushroom until crisp on both sides.

16 | THE BOTTOM LINE December 2020

Spicy

4 each garlic cloves, crushed 1 tablespoon grill mates Montreal steak® seasoning 2 teaspoons rosemary leaves DIRECTIONS Set oven to 400°F. In an appropriately sized hotel pan combine tomatoes, oil, garlic, Montreal Steak seasoning, and rosemary. Ensure tomatoes are fully covered in oil. Roast tomatoes for 1 hour. Cool completely and drain tomatoes from oil. Reserve both.


Seasonal Empowered foods encompass alternative proteins, functional herbs and spices and umami veggies.

Empowered

SICHUAN CASHEW SAUCE Serve this as a dip for crudité vegetables or fried won tons. Or toss it with cold noodles to create a flavorful base for a noodle bowl built up with various toppings. Serves 4

INGREDIENTS

½ cup peanut butter, creamy ¼ cup hot chili in oil 2 tablespoons lime juice, fresh ½ teaspoon McCormick culinary ® Chinese five spice

Sweet and seasonal satisfaction highlights flavor combinations that change with the seasons. Warmer summer months create a craving for flavors that are cooling, refreshing and recharging (think lemon), while chillier months drive us to foods that comfort and connect us to cozy, warm memories of past (think pumpkin spice).

MEYER LEMON RISOTTO Serve with grilled lamb chops for a fresh Mediterranean flair. Serves 4

INGREDIENTS ¼ cup butter ⅔ cup onion, 1/4” dice 2 cups arborio rice

1½ cups cashews, roasted, chopped

¼ cup meyer lemon juice, fresh

½ cup crystallized ginger, chopped

¼ cup limoncello liqueur

1 cup scallions, chopped

5 cups chicken stock, hot

DIRECTIONS

1 teaspoon salt

In a bowl combine peanut butter, hot chili in oil, lime juice, and Chinese Five Spice. Mix until well blended.

½ teaspoon black pepper, coarse grind

Add cashews and chopped ginger. Stir until fully incorporated. Add scallions and fold into sauce.

½ cup Parmesan cheese, grated

Refrigerate until needed, bringing to room temperature before use.

2 cups chicken stock , hot 1 cup heavy cream 4 cups arugula DIRECTIONS In a heavy bottom saucepan over medium heat, melt butter. Add onion and sauté until softened. Add rice and stir to until lightly toasted. Add lemon juice and Limoncello. Stir until liquid is absorbed. Stirring consistently, add 1/2 cup of the first amount of hot stock at a time, allowing liquid to be absorbed after each addition, until all stock is used. Stir in salt and pepper. Cool on a sheet tray and hold ambient for service.

Global flavors center around cuisine from the Eastern Mediterranean, Latin America and Asia. Bahian seasoning from Brazil — a blend of oregano, parsley, peppers and cumin — is a vibrant flavorful tradition. This easy, all-purpose seasoning blend adds zest to many savory dishes including seafood, vegetables, soups and stews.

Global BAHIAN SEASONING BLEND INGREDIENTS 1 teaspoon salt 1 teaspoon cumin seed 1 teaspoon oregano leaves, Mexican style 1 teaspoon parsley flakes 1 teaspoon turmeric ½ teaspoon coriander seed ½ teaspoon black pepper, whole ½ teaspoon cayenne pepper, ground DIRECTIONS In a spice grinder combine salt, cumin, oregano, parsley, turmeric, coriander, black peppercorns, and cayenne pepper. Process until fully ground. Store in an airtight container.

Serve with grilled lamb chops for a fresh Mediterranean flair. THE BOTTOM LINE December 2020 | 17


Employee Benefits

Renewal Summary

Again, in 2020 members on the R.I.B.A Employee Benefit Program saw no change in costs. Just like last year ... and the year before that ... and the year before that! For four (4) successive years, the program costs have not changed. Unprecedented!

STABLE, POOLED & HIGHLY EFFECTIVE!

IT’S TIME TO TALK TO US ABOUT YOUR EMPLOYEE BENEFIT NEEDS! CONVENIENCE AT YOUR FINGERTIPS

Plan Member Services

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Mobile App

• Submit your claims directly from your phone • Choose “Submit a Claim”, answer a few questions, take a picture of your receipt and submit.

Practitioner Claims

• Providers can submit claims online for immediate adjudication, while you’re in their office

Virtual Care

Tia Health provides plan members & eligible dependents 24/7 on-line access to a specialized doctors and mental health teams providing personalized, comprehensive treatment options from any mobile or internet connected devise. Prescriptions, referrals, requisitions’ etc. https://tiahealth.com/selectpath

18 | THE BOTTOM LINE December 2020

Get a free quote today Kevin Routley Selectpath Benefits & Financial kevinr@selectpath.ca • 1-888-327-5777


E-commerce Explained

E-commerce is a customer expectation Customers expect the same buying experience as in-store, but in a digital format. The e-commerce environment is becoming a critical element that consumers not only want, but are starting to expect.

Common scenarios of where consumers are shopping heavily in lieu of in-store shopping Curbside pickup Shop online and pick up at store without having to go inside

Subscriptions Shop and set up billing to occur automatically

Home delivery Shop online, deliver to home

Mail Order/Telephone Order (MOTO) Shop and pay over the phone

No touch payments Shop online to avoid in-store visits and touching payment terminals

More online shopping Shop online and receive goods and services digitally

E-commerce business models

E-commerce site elements

n Business-to-Consumer (B2C)

Chase provides Payment Gateway, Acquirer and Processor services. Clients can connect to our services through their website’s shopping cart.

Big box store selling to consumers n Business-to-Business (B2B)

Supplier selling to manufacture n Consumer-to-Consumer (C2C)

Online auctions and selling sites n Person-to-Person (P2P)

Funds transfers n Mobile Commerce – (M-commerce)

Website

Gateway

Acquirer

Processor

e-commerce taking place on mobile phones.

For more information, please contact your Chase Representative

Chase and the Octagon logo are registered trademarks of JPMorgan Chase Bank, N.A. © 2020 JPMorgan Chase & Co.

www.chase.ca

THE BOTTOM LINE December 2020 | 19


Safety and convenience in one easy solution. Our tasty hard boiled eggs are a convenient way to refresh your menu. A perfect grab-and-go solution for today’s take out options. Available in Dill and Salt & Pepper flavours, as well as our popular Omega 3 variety. Packed in convenient 2-packs. Single pack also available in regular eggs. Safe, easy to store and always ready-to-eat.

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In the News

What you need to know: Federal rent subsidy program Tens of thousands of Canadian small businesses have been forced to shut their doors over the last 10 months as the 2020 economic trainwreck continues to batter consumers and entrepreneurs alike. The Canada Emergency Rent Subsidy, which rolled out late November, is replacing the original model for rent subsidies that was announced at the beginning of the pandemic. The older model — Canada Emergency Commercial Rent Assistance — gave loans to landlords with the goal of getting them to reduce rent for their small business tenants by up to 75 per cent. But getting landlords to apply for the program proved challenging, and many small businesses cited problems getting access to the support available because their landlords were reluctant. Now, small business owners can apply directly for the Canada Emergency Rent Subsidy as well as for an additional stream of support if they are directly impacted by a lockdown order. The subsidy structure is tiered based on a scale of how much your revenue has dropped because of the coronavirus pandemic. Each location of an eligible entity will be capped at $75,000 in subsidies. Entities with more than one location will be capped at $300,000 in subsidies between all the locations.

The expenses eligible for the subsidy include commercial rent, property taxes, property insurance and some interest on commercial mortgages. The rental subsidy also includes a top-up for entities that are directly hit by temporary restrictions forcing them into lockdown as premiers and health officials fight to limit the spread of the virus. The lockdown support would net eligible entities an extra 25 per cent regardless of whether their revenue has dropped by one per cent or more than 70 per cent, so long as they qualify for the base Canada Emergency Rent Subsidy and are impacted by a valid public health order. Those that would qualify include restaurants that normally earn 25 more cent or more of their revenues from indoor dining but that are subject to bans on indoor dining, bars that have been ordered to close, fitness centres that are ordered to close, and retail stores shut down in shopping malls. In order to apply, entities must have either a Canada Revenue Agency payroll account as of March 15, 2020, or have a business number as of Sept. 27, 2020, and be able to satisfy the CRA that they are making a legitimate claim. The program will be open until June 2021. It is also retroactive to Sept. 27.

CANADA EMERGENCY WAGE SUBSIDY, CANADA EMERGENCY RENT SUBSIDY AND LOCKDOWN SUPPORT: SUMMARY TABLE Rate structures applicable in periods 8, 9 and 10 (Sept. 27 To Dec. 19, 2020) Revenue Decline

Canada Emergency Wage Subsidy (CEWS)

Canada Emergency Rent Subsidy (CERS) —Base Subsidy

Lockdown Support Rent Subsidy

Total Rent Subsidy (If Eligible for Lockdown Support)

70% -100%

65%

65%

25%

90%

50% - 69%

40% + (revenue drop – 50%) x 1.25

40% + (revenue drop – 50%) x 1.25

25%

65% + (revenue drop – 50%) x 1.25

1% - 49%

Revenue drop x 0.8

Revenue drop x 0.8

25%

25% + revenue drop x 0.8

WELCOME BACK! Kraft Heinz is bringing ketchup production back to Canada from the United States. The iconic condiment will be produced at Kraft Heinz Canada’s flagship Mont Royal factory in Montreal, Que. The new ketchup line is set to begin operation in late summer 2021 and is expected to produce over 100 million pounds of Heinz Ketchup for Canadian consumers in the first two years alone as production ramps up. This project is a joint investment between Kraft Heinz Canada and the Government of Quebec’s business expansion program. The project will create 30 new jobs and help maintain approximately 750 more at the Mont Royal facility.

PIZZERIA OF THE YEAR CONTEST Canadian Pizza is holding its first Pizzeria of the Year contest and they want to hear from pizzerias across Canada. To enter, go to the Canadian Pizza contest website and share your story about what you do, how you innovate and how you are involved in your community! Entries will be weighed on criteria including community involvement, kitchen creativity and success. Winners will be featured in a cover story in Canadian Pizza and receive a trip for two to the International Pizza Expo in Las Vegas in June 2021 (if applicable at the time). Deadline to enter is Feb. 14, 2021.

For more information on the Canada Emergency Rent Subsidy (CERS) go to www.canada.ca For more information on Canada Emergency Wage Subsidy (CEWS) go to www.canada.ca THE THE BOTTOM LINELINE December BOTTOM March 2020 2020 || 21 21


holiday helpings COVID-19: Here is how FRESH START FOODS can help you navigate through these tough COVID times and help you save time and money for the holidays!

F

rom our value added items such as salad blends, soup kits, riced veggies to our bulk produce, Fresh Start Foods is committed to pleasing our customers with our quality produce and service! Fresh Start Foods continues to be the leading value added and fresh produce supplier in Canada. Building on 25 years of growth and success, we understand the importance of ensuring that high quality and value is delivered from field to table. We understand the critical nature of fresh produce to your offering and work diligently to ensure you are able to exceed your customers expectations. We have distribution centers located in Milton, London, Ottawa, Mississauga, Quebec and Vancouver. This means, we’ve got you covered coast to coast!

All value added fruits and vegetables are prepared and washed in temperature controlled environments. Automated lines provide touchless packaging, along with our random sampling, to ensure top quality and to maintain product specifications. Value added products reduces your labour costs by having your products washed and ready to eat with 100% usable product while containing no preservatives/additives. 22 | THE BOTTOM LINE December 2020

granny smith apple sliced #1328 4 x 3 LB


YOUR SUPPLIER for

produce quality taste great service fresh

MIREPOIX BLEND 1/4” FINE CUT # 1347 2 x 5 LB

MIREPOIX BLEND 3/8” # 1231 2 x 5 LB

MILTON 2705 DURANTE WAY MILTON ON, L9T 5J1 TEL: 905-878-9000 FAX: 905-878-9010 TOLL FREE: 1-800-563-5033 LONDON 75 BESSEMER ROAD - UNIT 7 LONDON ON, N6E 1P9 TEL: 519-659-5757 FAX: 519-659-1583 TOLL FREE: 1-800-399-1509

OTTAWA 2072 WALKLEY ROAD OTTAWA ON, K1G 3V3 TEL: 613-521-7415 FAX: 613-521-0155 TOLL FREE: 1-866-578-0765

www.freshstartfoods.com THE BOTTOM LINE December 2020 | 23


Winter Patio? Yes you can!

Don’t pack away your patio furniture this winter! With mandated distancing regulations for restaurants, you need to take advantage of every foot of space of you have. So why not keep the patio open this winter? With the addition of some heating elements and some seasonal decor for ambiance you can create cozy atmosphere that will draw guests outside in cold weather.

MAKE IT WARM

ADD THE EXTRAS

Patio heaters are necessary to make your patio operational in the winter months. Standing heaters can be placed around your customers’ tables, while ceiling and wall-mounted options radiate heat from the perimeter of your patio. If you’ve got a canopy, adding transparent vinyl curtains will help keep the heat in without taking away the guests’ views.

Go the extra mile to keep guests warm and cozy by offering up blankets or hand warmers. If you provide blankets, you’ll need to communicate with your customers that they are properly washed and sanitized. Or offer to let guests bring their own blankets. Can you sell mittens, toques or blankets with your logo? Make sure you chairs and benches have cushions for extra insulation.

LIGHT IT UP

MENU FOR THE COLD

String lighting is quick and easy to install, relatively inexpensive, and can instantly creative the perfect atmosphere. Add them under umbrellas, around trees, across the patio top or in a pattern on a wall.

Offer a menu specifically for your patio with lots of warm drinks, hot soups and quick bites. S’mores are a perfect addition to any patio menu and can be tailored to any tastes. Create a patio happy hour with a special cocktail to take the chill off. And don’t forget to share your special patio menus and promotions on social media.

MAKE IT AN EXPERIENCE Your outdoor space should provide a unique experience that guests will want to try out. Create a homey comfy decor that they can sink into to enjoy a hot beverage and conversation in the afternoon. Create a magical winter night theme around a fire where they can enjoy a cocktail and watch the snow fall. Place grills outside and make it winter cookout. the possibilities are endless, and after all we are Canadians and will embrace the winter! 24 | THE BOTTOM LINE December 2020

ADDED BONUS IDEAS: Decorate your patio with outdoor art, pottery and crafts from local artisans. This partnership with benefit your restaurant and the artists, and give your guests a chance to shop while they eat. You could add a coffee bar or walkup to-go station to your patio.


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Fueling Canadian Resta

As we head into 2021, the foodservice world remains in unprec immediate and long-lasting effects of COVID-19. While many u who demonstrate the most versatility in response to industry, c succeed in the coming year. Here are five insights from Techno for a post-pandemic world.

1

The Road to Recovery Steadies The foodservice industry will start to financially recovery in 2021, but sales results across segments will be a mixed bag. Limited-service restaurants are expected to return to 2019 revenue levels by the end of 2021. On the other hand, full-service restaurants will rebound more slowly, as closures continue and consumers’ are still cautious to return to dine-in. Investment in off-premise initiatives will be central to sparking a financial comeback across segments. While moderate growth in anticipated in 2021, overall industry sales will still be below 2019 levels.

.

2021 foodservice industry forecast 14%-17% Compared to 2020

25%-28% 26 | THE BOTTOM LINE December 2020

2

Taking a Stronger Stand

Operators will be taking a firmer sta on social and environmental issues calls to action by the public becom louder and more urgent. Climate change will be bolstered b menuing more plant-based substitu marketing carbon footprint levels o items and restaurants, and support suppliers who implement environm tally friendly practices. To tackle so inequalities, we’ll see an uptick in d tions to fight food insecurity and su minority organizations; more divers hiring and promotion practices; and expansion of inclusive tipping to en fair pay of employees.

65% 56%

of consum report so responsibil important to when decidin restaurant t

of consumers what or com agree that th more likely a restaurant taking steps t a more inclus just wor


aurants in 2021

cedented territory as we deal with the unknowns linger, we do know that those consumer and cultural shifts are best set to omic on what’s to come and how to prepare

ance s as me

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s somempletely hey are to visit t that is to create sive and rld

3

Sustainable Off-Premise Strategies Restaurants are investing in off-premise for their long-term growth strategies, as restrictions on restaurant dining rooms continue. Full-service operators will need to evolve to an off-premise-focused business model for a better chance of survival — and then hopefully see growth. Look for more walk-up ordering windows, multiple drive-thru lanes, designated curbside pickup spots, and in-store pickup and grab-and-go stations that minimize time at the restaurant and contact with others. To help make the off-premise experience seamless, expect further development of mobile ordering, more in-house delivery services to better control costs and quality and more ghost kitchens to fulfill the high volumes of delivery and takeout orders. of consumers ages 18-34 express that they are ordering food for off-premise occasions more often now than a year ago

30% 27%

of consumers ages 18-34 state that they are ordering delivery from a wider variety of restaurants now compared to one year ago

4

The Many Facets of Comfort As diners continue to seek out foods for solace, operators will find more ways to serve up comfort fare. The craveable classics will continue, but we’ll see a surge of quirky dishes that cheer the heart, including the revival of wacky mashups (think sushi casseroles) or simple vintage recipes (think peanut butter bread). Stressful times will also open the door for controversial ingredients, such as MSG and fats, to sneak onto menus. But, health won’t take a backseat entirely. In addition to more anxiety-alleviating items, such as lesser-known leafy greens, citruses and mushrooms, expect operators to disguise better-for-you meals as indulgent, including alternative noodles and fries or vegan desserts and cocktails.

40% 31%

of consumers express that they are buying more comfort foods now from restaurants compared to before the pandemic

5

Homegrown Solutions As travel options continue to be limited, restaurants will reimagine new ways to draw local visitors and endorse “our home and native land.” Cities, provinces and restaurants will be ramping up campaigns that promote hyperlocality by celebrating local farms and businesses and by sourcing products from them. New grassroots movements around supporting local independents and small regional chains will spread.

51%

of consumers report that they are buying from local restaurants as a way to support the community

43%

of consumers express that foods and/or beverages with local callouts are slightly or much tastier

of consumers state that they are buying more healthy items now from restaurants compared to before the pandemic THE BOTTOM LINE December 2020 | 27


HELPING RETURN RESTAURANTS TO SERVING SAFELY

In today’s new environment, cleanliness and sanitation are at the forefront of the minds of customers and employees alike. You can count on Canadian Linen to provide uniform and supply services to help your business operate safely and efficiently. We can’t wait to be an extension of your team to help you deliver the dining experience your guests expect.

HELP KEEP OPERATIONS SAFER, CLEANER AND HEALTHIER.

Hard Surface Disinfectant

Washroom Supply Services

MicroFiber Towels

Washable Preventive Mask*

Professionally Laundered Linens

Aprons

First Aid Supplies and Service

Chef Wear

Taking Orders Now! *THESE MASKS ARE NOT FOR MEDICAL USE, DO NOT PROTECT AGAINST SMALL RESPIRATORY PARTICLES THAT CAN CAUSE ILLNESS AND ONLY PROVIDE EXTRA FACE COVERAGE THAT MAY HELP PREVENT THE SPREAD OF LARGER PARTICLES.

855.326.0940 | canadianlinen.com 855.326.0940for | canadianlinen.com Ask your representative more details. 28 | THE BOTTOM LINE December 2020 ©2020 Canadian Linen & Uniform Service Co. All rights reserved.

PeopleYou YouCan CanCount CountOn On People

® ®


Flavour Trend Spicy Sauces

Season's greetings

Get your taste buds ready! Heat infused condiments and sauces were among the fastest growing ingredients on Canadian menus in the third quarter, 2020. up 23.8%

Wasabi mayonnaise

Wishing you all a happy and healthy holiday season and all the best for 2021

Year-over-year growth up 18.4%

Chipotle aioli

up 5.1%

up 3.3%

O/B 1129337 Ontario Inc.

Spicy Chipotlemayonnaise Honey sauce

With our global love for spicy food continuing to grow, we’re seeing a rise in new hot sauces and condiments. A 2019 survey reported that 71% of Canadians would like to see restaurants offer more sauces that feature a combination of flavours. And that’s just what these firey sauces do. These ingredients balance the heat from chili peppers or other plant sources with something lighter, such as mayonnaise or aioli or something sweet, such as honey. Other spicy combinations that are making waves: • Chocolate hot sauces • Hot honey • Kimchi jam • Ghost chili and mango

1-800-280-0937 www.norwichinsurance.com Norwich Insurance Brokers also offers Home & Auto Insurance We welcome all R.I.B.A. MEMBERS to contact us for a FREE QUOTATION on all your insurance needs

THE BOTTOM LINE December 2020 | 29


30 | THE BOTTOM LINE December 2020


Customer service 101 Going into 2021, the focus for many operators will be on sustaining, and hopefully growing, their customer base. And with so many restaurants fighting to stay afloat right now, you need to make sure you’re on top of your A-game when it comes to customer service. Whether it’s solving a drive-thru dispute, an unpleasant dinein experience, or placating a grumpy customer, make sure you and staff are prepared to make all of your customers leave happier than when they came in. Acknowledgement and eye contact Be sure to acknowledge all guests with a friendly smile when they enter. Yes, even with a mask on! Your eyes are actually a part of your smile. This will make your guests feel welcome and wanted. Warm greetings Guests need to be greeted warmly and promptly. Getting to know the names and favourite orders of repeat customers is an excellent way to build a positive relationship and personalize their experience.

more important than any other tasks or conversations that you may have been engaging in. Enthusiasm is contagious. If you show you are happy to be there with them, you will make them feel more comfortable and enjoy the time in you restaurant

Product knowledge While it may seem like a given, product knowledge is a crucial element that can’t be ignored. Make sure that all of your staff knows your menu, inside and out. With many people having food allergies (nuts, shellfish, etc) and many more following various eating regimes (vegan, vegetarian, low carb) it’s imperative that your staff is able to give the correct information. In-depth product knowledge allows servers to help customers get the most out of your menu, and ensure they’ll have a meal they can enjoy, and hopefully come back for again.

Respond quickly No customer wants to be kept waiting. This is true for in-person interactions, as well as chatbox software and phone calls. Good customer service skills require being able to not only adapt, but do so quickly. Be attentive to their needs, and don’t delay getting them what they need. Good time management abilities is a bonus when you are dealing with many customers at once. If you leave someone waiting too long, there’s a good chance their frustration levels will increase, making it even harder to get their satisfaction levels up. And frustrated customers are more apt to leave, and possibly not return — and that’s something you can afford.

Be present and enthusiastic Make your guest the focus when they visit your restaurant. Avoid side conversations with colleagues or starting new tasks until your guests have been served. And when you are serving them, be enthusiastic. Make them feel you want to be there with them, and that they are

Thank them Always thank your guests for coming. And always invite them back. Let them know how much you appreciate their business. Give them one last smile and send them on their way happy.

THE BOTTOM LINE December 2020 | 31


RESILIENCE ON THE ROAD TO RECOVERY

Sysco is Canada’s largest foodservice distributor and we know how important food is to communities from coast-to-coast. So, whether you’re looking for operational advice or a premium selection of fresh produce, meat or seafood, Sysco has all the essentials you need to navigate along the road to recovery.

Learn More at: Sysco.ca/Recover 32 | THE BOTTOM LINE December 2020


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®

MEDITERRANEAN CHICKEN The simple, fresh flavours of sun-dried tomatoes, artichokes, lemon and spices come together to create a special make-ahead entrée that will impress a variety of guests.

INGREDIENTS: Chicken: 3 cups (750 mL/12 oz) shredded fontina cheese 2 cups (500 mL/12 oz) chopped marinated artichoke hearts 1 cup (250 mL/8 oz) finely chopped oil-packed sun-dried tomatoes 1 cup (250 mL/2 oz) chopped fresh basil 6 cloves garlic, minced 12 portions Grille & Galley™ Chicken Supreme 7–9 Oz. Skin-on 2 tbsp (30 mL/2 oz) kosher salt 1 tbsp (15 mL/0.6 oz) pepper 1/2 cup (125 mL/4 oz) vegetable oil, divided Potatoes: 3/4 cup (175 mL/6 oz) vegetable oil 1/2 cup (125 mL/4 oz) butter, melted 1/2 cup (125 mL/4 oz) lemon juice 1/4 cup (60 mL/0.4 oz) dried oregano 3 tbsp (45 mL/3 oz) kosher salt 1 tbsp (15 mL/0.6 oz) pepper 1 tbsp (15 mL/0.1 oz) garlic powder 8 lb (4 kg) yellow potatoes, peeled, cut into chunks 1 cup (250 mL/3.2 oz) grated Parmesan cheese

PROUDLY CANADIAN OWNED

Prep Time: 20 min. | Cook Time: 1 hr 20 min. | Total Time: 1 hr 40 min | Serves: 12

INSTRUCTIONS: 1. Chicken: Toss together fontina, artichokes, sun-dried tomatoes, basil and garlic. Make 2-inch (5 cm) slit into side of each chicken breast, moving knife back and forth to make pocket. Fill each chicken breast with 1/2 cup (125 mL) filling; pull and pinch chicken to seal in filling. Chicken can be prepared up to 1 day in advance. 2. Season chicken all over with salt and pepper. Heat some of the oil in large skillet set over medium-high heat; sear chicken (two at a time), skin side down, for 3 to 5 minutes or until crisp with golden brown crust, adding vegetable oil as needed. Flip and sear for 3 to 5 minutes; transfer to wire rack on tray. Chicken can be seared up to 1 hour in advance. 3. Potatoes: Whisk together oil, melted butter, lemon juice, oregano, salt, pepper and garlic powder; toss with potatoes until

well coated. Sprinkle with Parmesan; toss to coat. Place two large roasting pans in 425°F (220°C) oven for 18 to 20 minutes or until smoking hot. 4. Carefully divide potatoes between pans and arrange in even layer; immediately return to oven. Roast, tossing occasionally and rotating pans once, for about 1 hour or until tender and golden brown. Potatoes can be roasted up to 2 hours in advance. Hold, covered, in a warm oven until ready to serve. 5. Assembly (1 portion): Bake chicken breast in 425°F (220°C) oven, for 12 to 15 minutes or until instant-read thermometer reads 165°F (73°C) when inserted into center of chicken. Serve with 1 cup (5.5 oz) roasted potatoes. Recipe provided by Flanagan Foodservice. For more recipes please visit Flanagan.ca

Canada’s third largest foodservice distributor, with distribution centres in Kitchener, Sudbury and Whitby. We proudly serve Ontario food operators with service that represents the warmth and tradition that Canadians are famous for. With over 10,000 products listed, Flanagan Foodservice can supply and equip every aspect of your restaurant: from fresh meat and seafood to a full line of smallwares and equipment. Contact us today at 1-855 Flanagan or visit us at www.flanagan.ca to learn more. 34 | THE BOTTOM LINE December 2020


You could be losing out on money. Are you doing business with, switched to or added one or more of the distributors below? Have you let the R.I.B.A. office or R.I.B.A. representative know your new account number?

If not, you’re missing out on money. We cannot process your manufacture rebates without knowing your distributor account numbers. Your account number aligns you to our program for the sake of retrieving your velocities needed to invoice the manufactures for your entitled money.

Contact us today Nancy Rasic Administrative Assistant Nancy.Rasic@foodbuy.ca 519.668.3396 ext. 208 Toll Free (Ontario) 1-888-320-RIBA (7422)

MO RT ON FOOD

S E RV I C E

THE BOTTOM LINE December 2020 | 35 THE BOTTOM LINE December 2020 | 35


Foodbuy Independent Channel

R.I.B.A. Independent Channel, Eastern Canada Vice President Christos N. Kyriakopoulos 1-888-320-RIBA (7422) Ext. 202 M: (519) 476-2331 General Manager Rich Hsu 1-888-320-RIBA (7422) Ext. 203 Administrative Assistant Nancy Rasic 1-888-320-RIBA (7422) Ext. 208 Marketing Manager / Graphic Designer Susan Batsford 1-888-320-RIBA (7422) Ext. 205 Senior Director of Sales Peter N. Kalantzis 1-888-320-RIBA (7422) Ext. 204 M: (519) 476-6522 Regional Development Representative Peter Zervos M: (519) 636-9092 Project Development Manager / Development Representative George Kapogianis M: (519) 476-7966

Independent Channel, Multi, Western Canada

Director of Accounts - Foodservice and Golf Franco Bajzelj (905) 795-5100 ext. 7491 M: (647) 381-4329 Account Manager - Foodservice Mandy Ouellette M: (416) 888-0604

Coffee Equipment & Service Technical, Logistics & Warehouse Manager Jay Gahwi M: (226) 688-7299 Service Technician / Delivery Dean Kalantzis 1-866-942-4569

36 | THE BOTTOM LINE December 2020

Reference Numbers Supplier Listings

Belmont Meats Burnbrae Farms Canada Bread Consumer Centre Canadian Linen Chase® Merchant Services Ecolab Erie Meat Products Ltd. Export Packers Fresh Start Foods My Barista 888 Norwich Insurance Brokers Pepsico Foodservice Rational Saporito Foods Selectpath - Benefits and Financial Sofina Foods

Call the R.I.B.A. Office Call the R.I.B.A. Office

1-800-465-5515 1-855-326-0940

Call the R.I.B.A. Office

1-800-35-CLEAN

Call the R.I.B.A. Office

(905) 792-9700 1-800-563-5033 1-888-320-7422 1-800-280-0937 1-800-387-9546

Call the R.I.B.A. Office

(905) 944-0505

Call the R.I.B.A. Office Call the R.I.B.A. Office

Distributor Listings Findlay Foods (Kingston) Ltd. Flanagan Foodservice Inc. (Kitchener) Flanagan Foodservice Inc. (Whitby) Flanagan Foodservice Inc. (Sudbury) Gordon Food Service Mercury Foodservice Morton Food Service Stewart Foodservice Inc. Sysco Central Ontario Sysco Southwestern Ontario Sysco Tannis Sysco Toronto

1-800-267-2596 1-800-265-6550 1-800-265-6550 1-800-565-5850 1-800-268-0159 (905) 546-5554 1-800-265-5663 1-800-461-4473 1-800-461-6543 1-855-373-4555 1-855-736-6000 1-888-440-2524

Equipment Service Numbers Pepsi Sudden Service 1-800-387-6683 Ecolab 1-800-35-CLEAN R.I.B.A. Coffee Direct* 1-866-942-4569 Chase® Merchant Services Help Desk 1-800-265-5158 *A direct customer is defined as an account that is invoiced/delivered coffee by R.I.B.A. .

Profile for Foodbuy

Bottom Line December 2020