The Bottom Line magazine June 2022

THE

BOTTOMLINE JUNE 2022

PROUDLY CANADIAN We’re celebrating Canada and the bounty of Canadian foods that come from so many of our partners

Say Cheese

Spud-tacular

Unique and cheesy recipes from Canadian cheese maker Saputo

We love our Canadian potatoes. Learn more about this vegetable that’s a staple on many menus across the country

9 Foods Invented in Canada Poutine, pizza and butter tarts are among our culinary inventions

LIMITED TIME OFFER • JUNE 12 - SEPT. 3, 2022

r e m m u S

REBATE OFFERS $3 $3 $3 REBATE

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REBATE

REBATE 12x1.5L

15x1L Contact your R.I.B.A./Foodbuy Foodservice or Pepsi representative for details.

* This promotion is for Direct Pepsi Customers only New customers and existing members are eligible.

Broadline distribution (FSD) purchases do not qualify for this offer.

CONTENTS

8

in season

THE

BOTTOMLINE

12

Made in Canada

18 21

Summer drink trends Staffing woes?

30

39

Foodbuy member portal: Ready to launch!

Summer sippers

60

Noteworthy

These companies and products have deep in Canada

How to restructure your staff to create efficiencies and streamline processes

Sip back with these drink recipes made with bubly

Spud-tacular

No matter how diversified menus become, there’s always one staple ingredient we can be sure is here to stay - the potato.

Everything you need to know about Saskatoon berries, blueberries and Ambrosia apples— three must-have ingredients for your summer menu

From our Desk Marketing: The Big Idea

22

Recipes

26

Oysters 101

Marketing ideas you can use Ooey, gooey and Canadian cheesey. You’re welcome.

Everything you need to about oysters, including the latest oyster recall, oyster anatomy, and oyster facts

44

potatoes

Food for thought

4 16

JUNE 2022

12

cuisine

Foods invented in Canada

Yes, we are true culinary experts. These 9 food faves are Canada’s pride and joy

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 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.

Account Manager (Mississauga, ON)

As an account manager, you will develop and grow the business networking to open up new revenue opportunities and building strong customer relationships. You’ll show initiative, leadership skills and prepare presentations as needed.

Join an award-winning culture!

Foodbuy has officially been recognized as a Great Place to Work.

And as the world’s largest food and support services company, we offer an extensive range of learning and career opportunities, as well as a great benefits package for our associates. So if you think you’ve ot what it takes to fill one of our positions, come and join us!

Senior Account Manager (London ON)

Building on past account management experience, you will manage the profitability of your portfolio through retention skills and growth opportunities. You’ll show initiative and leadership when mining new business opportunites. You’ll manage others and work with Senior management to implement account management tools and programs to better the entire Account Management team.

THE BOTTOM LINE June 2022 | 3

To view the complete job descriptions and apply online, go to: careers.compass-canada.com

• JUNE Limited time offerOFFER is only available to R.I.B.A. members3,ordering LIMITED TIME 12 - SEPT. 2022 from Pepsi Direct

BUY3 GET1 Buy three cases of 473ml Bubly

Get a free 473ml Bubly Lime

Contact your R.I.B.A./Foodbuy Foodservice or Pepsi representative to take advantage of this limited time offer.

* This promotion is for Direct Pepsi Customers only New customers and existing members are eligible.

Broadline distribution (FSD) purchases do not qualify for this offer.

Pepsi® - PepsiCo, Inc. Used under licence. ©PepsiCo Canada ULC, 2012

Editor’s letter

For the love of Canada... and food Here at R.I.B.A., we are immensely proud to be a Canadian Company.

Our roots go back to 1997, when R.I.B.A. first opened its doors. Our company quickly grew to become the largest purchasing/marketing group of its kind, servicing independent restaurateurs throughout Ontario.

Throughout the years, we have been fortunate enough to build many strong bonds — and friendships — with restaurants owners/operators, suppliers and distributors.

Our common bond — Food. Foods grown right in our own backyards, from coast to coast. Foods that we can turn into dishes that are uniquely Canadian.

From the fresh blueberries that grow abundantly in Eastern and Western Canada (one of our leading fruit exports) to Saskatoon berries from the prairies, to the abundant potato crops of the maritime provinces, we’ve got a cornucopia of goodness growing on our land.

We produce 85% of the world’s maple syrup and we grow more than 50 variety of apples.

Canada has a thriving fish and seafood industry, thanks to our huge coastline and abundance of pristine lakes and rivers. We’re known for our lobster (our #1 seafood export), coldwater shrimp, salmon and halibut.

We have almost 60,000 cattle farms, and we are the 7th top beef exporting nation.

We are the third largest pork exporter in the world.

We’ve got world-famous restaurants such as Toque! in Montreal, Canoe in Toronto and Langdon Hall in Cambridge.

We’ve got our share of famous chefs including Mark McEwan, Lynn Crawford, Michael Bonacini.

But most importantly we’ve got you! Proud Canadian restaurant owners and operators that have poured their passion for food into their businesses, creating hearty dishes and to feed the masses.

Statistics Canada reports that the restaurant industry is worth $79 billion. And you are all a contributing factor to that huge total.

We’ve served up uniquely Canadian dishes of poutine and Hawaiian pizza (yes, that’s a Canadian thing), sipped our Caesars, and noshed on our butter tarts.

And in true Canadian fashion, we’ve embraced our rich diversity. People have come from all over the world to make Canada their new home. And with them comes their foods and their recipes. From the spicy, rich, flavourful foods of India, to the vibrant tastes of dishes from the Middle East, to Mexican, Chinese and everything in between, we’ve embraced it all in Canada.

We’re a strong, passionate bunch of Canucks. We have weathered the pitfalls of last two years, and yet we still carry on. We pour our hearts into our business, we serve our guests with smiles, we take pleasure in seeing our customers share happy times over the dishes we make.

So take a bow this Canada Day. Your restaurant, your business, your food, your services are part of the reason why Canada is so great.

THE BOTTOM LINE June 2022 | 5

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TIP: Saskatoon berries will continue to ripen after being picked. Fully mature berries have a sweeter flavour.

In-season

Food for thought Here’s three fresh in-season ingredients you can incorporate into your menus right now plus some interesting food fodder to feed your brain

SASKATOON BERRIES • Saskatoon berries look like blueberries, though they are more closely related to the apple family.

• Their taste is describe as having a sweet, nutty almond flavor.

• They are also known as prairie berries, serviceberries, shadbush or juneberries • Berries ripen in late June or early July.

• The saskatoon is native to the Canadian Prairies, the Northwest Territories, the Yukon and British Columbia.

• Saskatoon bushes are a deciduous shrub or small tree that can reach 16 ft in height.

• Saskatoon berries have a wide variety of uses, including pies, muffins, jams, syrups, wine and liqueurs.

• Saskatoon berries have higher levels of antioxidants compared to other more common berries such as wild blueberries, strawberries and raspberries.

BLUEBERRIES • Blueberries are Canada’s leading fruit export.

• After the United States, Canada is the second largest commercial producer of blueberries in the world.

• Canada produces and processes two types of blueberries: highbush (cultivated blueberries) and lowbush (wild blueberries).

Both types are harvested in late summer through to early autumn.

• Lowbush blueberries are a native plant to eastern and Atlantic Canada with commercial production limited to the provinces of Quebec (48%), New Brunswick (18%), Nova Scotia (22%), and Prince Edward Island (12%).

• British Columbia accounted for 96% of Canada’s highbush blueberry crop in 2020.

TIP:

Try pairing blueberries with basil, cinnamon, lavender, mint, ginger or rosemary.

AMBROSIA APPLES

TIP: If you are subbing in Ambrosia apples in a recipe that calls for a more traditional baking apple, you can use less sugar. It’s often as much as half what the original recipe calls for.

8 | THE BOTTOM LINE June 2022

• Ambrosia is an apple variety that originated from the Similkameen Valley in British Columbia, where it was discovered in the early 1990s.

• It’s believed to be a cross between Golden Delicious and Jonagold.

• Ambrosia is a low-acid apple, which makes it easier for kids and older people to digest, and also means they are slow to brown.

• Ambrosias are crisp and juicy with a sweet, honeyed flavour.

• They are good for both eating and cooking • Ambrosia means food of the gods in Greek mythology • Ambrosia apples keep very well in the refrigerator.

• Ambrosia apples are usually harvested in late September. ~R.I.B.A.

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9 IN CANADA FOODS INVENTED Yes, Canadians are true culinary experts, creating some of the most epic and crave-worthy foods. Here’s nine of our fave foods that are Canada’s pride and joy.

1

HAWAIIAN PIZZA This often controversial pizza was invented by Sam Panopoulos, a Greek-born Canadian, at the Satellite Restaurant in Chatham, Ontario in 1962. Inspired in part by his experience preparing Chinese dishes, which commonly mix sweet and savory flavours, Panopoulos experimented with adding pineapple, ham, bacon to his pizza.

12 | THE BOTTOM LINE June 2022

2

PEANUT BUTTER In 1884, Marcellus Gilmore Edson, a native of Quebec, created and patented the first-ever recipe for peanut paste — the finished product from milling roasted peanuts between two heated surfaces. Edson was a Canadian chemist who worked extensively in creating peanut products including lard, ointment, and butter. He was issued the US patent 306727 for milling roasted peanuts until a semi-fluid state is achieved.

3

CAESAR COCKTAIL This delicious Canadian take on the Bloody Mary was invented in 1969 by Walter Chell, at the Calgary Inn in Calgary Alberta. Chell was asked to craft a cocktail to celebrate the opening of its new Italian restaurant, Marco’s. It took him about three months to create the drink, which combines vodka, a blend of tomato juice and clam broth, hot sauce, and Worcestershire sauce in a celery salt-rimmed glass. His inspiration came from spaghetti alle vongole, a pasta dish made with clams. The Caesar is now considered to be Canada’s national cocktail.

4

POUTINE This cheese, gravy and french fry combo was invented in Quebec in the late 1950s. While there are several stories as to where it first came from, it’s mostly agreed that it came to be in several stages. First came the curds, when, in 1957, Warwick, Que. Le Lutin qui ruit restaurant owner Fernand Lachance added cheese curds to fries at the request of a regular customer.

Customers were finding the dish became cold quickly, so Fernand added gravy to keep the fries and cheese warm.

7

NANAIMO BARS This layered, no-bake dessert bar was invented in Nanaimo, British Columbia. A soft layer of yellow custard is sandwiched between rich chocolate ganache and a coconut-graham crust. The first known recipe for Nanaimo bars appeared in the 1952 Women’s Auxiliary of the Nanaimo Hospital Cookbook and was labeled “chocolate square.” One year later, a similar recipe was published in Vancouver’s Edith Adams’ Cookbook, this time going by the name “Nanaimo Bar.”

5

PEAMEAL BACON Peameal bacon (also known as Canadian bacon) is a wet-cured, unsmoked back bacon made from trimmed lean boneless pork loin and rolled in cornmeal. Toronto pork packer William Davies, who came to Canada from England in 1854, is credited with its development. He originally used ground dried yellow peas (hence the name ‘peameal’) as a crust to preserve the pork loin longer.

Eventually, the peas were swapped out for cornmeal, which in today’s age of refrigeration serves only to give the bacon a crispy edge.

8

BUTTER TARTS The butter tart is one of Canada’s most delicious and original creations.

The first recipe was found in Barrie, Ontario and was recorded in 1900. The sweet-tart consists of a filling of butter, sugar, syrup and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top.

Often raisins, walnuts, or pecans are added to the traditional butter tart. But take note, adding such additions is a matter of national debate and could cause Canadians to become not so polite with their opinions.

6

BEAVER TAILS BeaverTails, or Queues de Castor in French, is a famous trademarked treat made by a Canadian-based chain of pastry stands.

This Canadian pastry chain was launched in Killaloe back in 1978 by Grant and Pam Hooker and opened its first permanent store two years later. The fried-dough treats are shaped to resemble real beaver tails and are often topped with chocolate, candy, and fruit.

9

CANOLA OIL This popular cooking oil was first made from rapeseed at the University of Manitoba, by Keith Downey and Baldur R. Stefansson in the early 1970s. The name “Canola” is said to come from the term “Canadian oil, low acid.”

THE BOTTOM LINE June 2022 | 13

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* This promotion is for Direct Pepsi Customers only New customers and existing members are eligible.

Broadline distribution (FSD) purchases do not qualify for this offer.

Pepsi® - PepsiCo, Inc. Used under licence. ©PepseCo Canada ULC, 2012

Bigger. Better.

Stronger.

Meet our new team members 1997 R.I.B.A.s humble beginnings go back to 1997, when we started with a small but mighty team.

2018 In 2018, R.I.B.A. was purchased by Compass, the parent Company of Foodbuy, Canada’s largest foodservice procurement solutions organization. R.I.B.A. is now a part of the Foodbuy Foodservice division.

2022

RAHUL PATEL/ACCOUNT MANAGER Rahul has an extensive and rewarding work background in retail, touching upon just about every aspect of the business. His exemplary work ethics and attitude are second to none. His accomplishments include the prestigious honour of being named North American store manager of the year for Adidas.

Prior to coming to Foodbuy Foodservice, Rahul also worked for Sysco fine meats division and as a CSR and Business Development Manager.

Rahul is a big sports fan, and proudly shows his support for all Montreal sports teams as well as the NFL’s Greenbay Packers and F1’s Mercedes. His love of football led him to a past stint coaching a high school football.

Rahul is also a big movie/TV buff and gamer, enjoys going to the gym and is always ready to talk training and nutrition with you.

Fun fact: He can solve a Rubik’s cube

KIRAN THANDI/ACCOUNT MANAGER We’re still the same homegrown company, but by joining forces with Foodbuy, R.I.B.A./ Foodbuy Foodservice members now have the power of $2.2 billion purchasing volume backing them! We have 36,000+ SKUs under contract and 400+ agreements with suppliers.

We’ve got the vast knowledge and power of Foodbuy’s operating systems and teams.

TODAY OUR TEAM IS GROWING! Our R.I.B.A./Foodbuy Foodservice team is growing with the addition of two new Account Managers, (and more to come!) to better serve our members, and to give you the attention you deserve.

Kiran comes to Foodbuy with a background working in account management. Kiran is a real go-getter with a ‘can-do’ attitude and motivation to match. Her most recent client was a major confectionery company where she managed their brands in gas and convenience chains across Canada, an experience that she says was a very rewarding experience and a great stepping stone in her career in account management.

In her spare time, Kiran enjoys reading, cooking, spending time with family and friends and catching up with the latest movie releases. Her passion for cooking broadened after becoming vegetarian, as she found the need to adapt recipes and put her own creative spin on them.

We’re hiring!

We’ve still got more postitions to fill! So if you think you’ve got what it takes to work in an award-winning culture that’s the world’s largest food and support services company, then check out these job listings: • Account Manager • Senior Account manager

To view the complete job descriptions and apply online, go to: THE BOTTOM LINE June 2022 careers.compass-canada.com

| 15

Marketing

The big idea Sometimes you need to think outside of the box.

Take note of these successful marketing stunts ... Then find a way to turn them around into something you can use in your own restaurant.

3 reasons for summer LTOs CONSUMER PREFERENCES 39% of diners say that their tastes change with the seasons.

Finding a way to offer them seasonal dishes is a surefire way to get them in the door. One of the biggest menu categories for increasing order totals is beverages. When you develop summer LTOs, think about highly available refreshing summer ingredients such as watermelon, cucumbers or berries that can be made into fresh, seasonal drinks.

COST Buying fruits and vegetables that are in-season is a great way to cut costs. If you want to offer a summer blueberry salad, you’ll be paying at lot less of the cost-per-pound for those fresh blueberries than you would during the winter months. Not only do customers want to taste seasonal foods, but they also cost you less to offer them.

If you are worried about increasing your labour or food waste costs by introducing new summer LTOs, try making your LTO a new twist on a current popular menu item you already have. For example, marshmallow topping and graham cracker crumbles turn an ordinary brownie into a s’more brownie. Offer a scoop of ice cream for a small upcharge, and the brownie sundae LTO is born.

FOMO There’s some serious psychology behind seasonal offerings. A unique blend of loss aversion and fear-of-missing-out (FOMO) drives people towards seasonal offerings. 62% of customers fear that you won’t offer that LTO the next time they visit!

~R.I.B.A.

16 | THE BOTTOM LINE June 2022

Here for a Limited Time!

The upcoming summer months are providing us with ample opportunities to launch some great Limited Time Offers (LTOs). Stretch your imagination to come up come new creatives for celebrating any of these days.

Celebrate Fathers Day with an LTO menu created just for him (burgers and beer anyone?). Graduation time is here and rewards are always welcome! (hint: sweet treats always work with kids!)

Base an LTO on strawberry time. These sweet treats are ripe for the picking across Canada in June.

And of course there’s Canada Day. Get your game plan ready to offer come real Canadian fare.

No matter how you do your LTOs this summer, make them great!

We’re on the rebound from a rough couple of years, and customers are looking to get back out there and indulge in some tasty treats.

JUNE Celebrate the Graduates month June 1: World Milk Day June 3: National Egg Day June 4: National Cheese Day June 7: National Doughnut Day & National Chocolate Ice Cream Day June 9: National Strawberry-Rhubarb Pie Day June 10: National Iced Tea Day June 12: International Falafel Day June 14: National Strawberry Shortcake Day June 15: National Lobster Day June 16: National Fudge Day June 17: Eat All Your Veggies Day June 18: International Sushi Day June 20: Father’s Day June 20: First Day of Summer June 21: National Smoothie Day June 22: National Onion Rings Day June 25: National Catfish Day June 28: National Ceviche Day June 30: National Ice Cream Soda Day

JULY July 1: Canada Day Celebrate all month with some Canadian fare. Poutine anyone?

July 7: World Chocolate Day July13: National French Fry Day July 19: National Ice Cream Day July 29: National Chicken Wing Day AUGUST Aug. 1: Food Day Canada Aug. 3: Civic Holiday Aug. 4: National Chocolate Chip Cookie Day Aug. 6: International Beer Day Aug. 10: National S’mores Day Aug. 24: National Waffle Day SEPTEMBER Sept. 1: Pumpkin spice season begins Sept. 5: International Bacon Day Sept. 7: Labour Day Sept. 7: National Beer Lover’s Day Sept. 18: National Cheeseburger Day Sept. 29: National Coffee Day

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Trending

Cocktails anyone?

The fastest growing adult beverages on Canadian restaurant menus this year are better-for-you beverages and premium pours. ~Source: Technomic Ignite menu data

SPRITZERS UP +107% Spritzers — generally a lower-alcohol cocktail option as they are made with wine and liqueur as opposed to a spirit — top the list of fastest-growing adult beverage, indicating a growing trend towards drinks with a lower-alcohol content.

HARD SPARKLING WATER/SODA UP +71% Hard sparkling water/soda has also grown on menus, reflecting the rapidly evolving ready-to-drink category. These seltzers have lower sugar and carbs than other canned offerings, showing a desire from consumers for more healthier adult beverages.

ADULT COFFEE DRINKS UP +20% Adult coffees have always been a menu staple, but are now seeing growth, as restaurants are becoming more creative with their offerings, including ice coffees, and coffee flavour variations, while still offering that caffeine kick.

WHISKEY/ BOURBON STRAIGHT UP +10% Straight shots of whiskey and bourbon are showing growth on menus, many coming from small batch or special reserves, reflecting the rise of more premium adult beverage options.

CRAFT BEER UP +5% Another premium selection growing on menus is craft beer, with consumers gravitating toward the more unique flavours and variations that craft beers can offer.

18 | THE BOTTOM LINE June 2022

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• Use Wi-Fi or cellular data to accept payments • Connect Ingenico Link/2500 reader to smart devices via Bluetooth

For more information, please contact your Chase representative.

Chase Mobile Checkout-PLUS is available to Canadian Merchants accepting transactions within Canada only. Chase Mobile Checkout-PLUS requires a compatible Apple or Android smartphone or tablet with cellular or Wi-Fi® network connection, the Chase Mobile Checkout-PLUS application, a merchant services account with Chase, and a Chase Mobile Checkout-PLUS supported PIN Pad. There is no charge to download the Chase Mobile Checkout-PLUS app, but there may be charges associated with the purchase and shipment of the PIN Pad. When using the app, message and data rates may apply. Such charges include, but are not limited to, those from your communications service provider. In addition, all applicable processing fees outlined in the merchant services contract with Chase will be assessed for all transactions initiated through the app. Businesses who wish to obtain payment processing services from Chase Merchant Services must submit an application. All applications are subject to Chase’s standard approval policies and procedures, including without limitation credit approval and entering into a Merchant Agreement with Chase Merchant Services. *Pricing is for Card Present and Card Not Present transactions. **Interac Switch fee not included in this price. Pricing not to be combined with any other offers.

Please refer to Schedule A for full fee listing.

Chase and the Octagon logo are registered trademarks of JPMorgan Chase Bank, N.A. ©2022 JPMorgan Chase & Co.

1

Staffing

How Can You Structure Your Restaurant Staff to be More Efficient without Losing Quality?

Restaurant, foodservice, and hospitality operators are faced with a challenge to determine the most efficient ways to structure their staff without losing quality.

Labor is already tight and business owners may not have room in their budget to hire more people. But there are ways to restructure your staff to create efficiencies and streamline processes.

One way operations have become more efficient is by ensuring they have the right labor lined up for the right tasks. For those companies that utilize night crews to manage deliveries, operators can maximize their staff’s labor hours by having them prep for the next day. It saves time and allows your next crew to work on other tasks.

At Foodbuy, we work with customers to find solutions to their labor challenges. We’ve compiled a list of ideas your operation can implement to improve efficiencies based on what we’ve seen successful operations practice with their restaurant staff structure.

Create centralized processes to be more efficient Think about who is doing what and decide whether that’s the most effective way to design the system. Does your staff structure make the workflow more efficient? Or are there ways to make the workflow more centralized?

Operations have found it’s more efficient to designate one line cook to make all of the hot food for stations from a centralized location.

This allows chefs to focus on preparing cold products rather than having each station service their own hot food. Another way to centralize processes is to figure out how your staff is going to prep. It often saves time to assign a few employees to prepping,

There are ways to restructure your staff to create efficiencies and streamline processes. instead of having each chef prep their own station.

Put processes in place to ensure your staff does their assigned level of work There are going to be times when everyone needs to jump in and help out on various tasks, but generally speaking, employees should stick to their individual roles. After all, employees are hired for their specific skill set.

For instance, it’s not efficient for a baker to cut and wrap each item after they finish baking a large volume of brownies. Instead, a cashier or hostess should package each item in between other tasks. A baker can continue to bake more products to sell, optimizing everyone’s time.

Streamline workflows across multiple locations Find ways to reduce overlap in tasks across all of your locations. Is it possible for one person to pull products for all of your restaurants? Can you create requisitions for ordering products to reduce the likelihood of different employees doing the same job?

Streamlining processes can save a significant amount of time, enabling your staff to use their time in other ways.

While it may be challenging to reduce the number of labor hours needed to successfully run your operation, finding areas to increase efficiencies could free up your staff and allow them to be more productive in other areas. ~ Source: Foodbuy Canada

THE BOTTOM LINE June 2022 | 21

Recipes

Say Cheese

STRAWBERRY SHORTCAKE DIP

ROASTED PEPPER DIP

A shareable, dippable dessert - perfect for a warm summer night on a patio.

250 ml (1 cup) sour cream

INGREDIENTS

200 g (1 container) Saputo plain Feta cheese, drained and crumbled

250 mL (1 cup) diced fresh strawberries

60 ml (¼ cup) light mayonnaise

5 mL (1 tsp) honey

375 ml (1½ cups) preserved roasted red peppers, drained and patted dry

1 container (400 g) Saputo Ricotta di Campagna cheese 60 mL (¼ cup) honey 5 mL (1 tsp) pure vanilla extract 125 mL (½ cup) 35% whipping cream To serve: Lemon zest Fresh basil leaves

When it comes to comforting recipes that satisfy your hunger and soothe your soul, nothing does it better than a dish made with cheese.

Cheese is one of the moste versatile items you can use in recipes. The flavour profiles and textures are endless.

And it’s good no matter what the season.

We’ve gathered up a few of our favourite, cheesy recipes from Saputo to satisfy your cravings from breakfast to dessert. These recipes will be a hit on your summer and patio menus.

Saputo has deep roots in Canada. It was founded in Montreal in 1954 and today, is one of the world’s top dairy processors.

22 | THE BOTTOM LINE June 2022

INGREDIENTS

250 ml (1 cup) frozen spinach, well drained and chopped 1 clove garlic, minced To taste, lemon zest, finely grated To taste, freshly ground pepper 1 pinch red pepper flakes Sufficient quantity, pita crisps

Sea salt flakes

To serve

Crunchy sweet cookies such as shortbread or butter cookies

Lemon zest Fresh basil leaves

DIRECTIONS

Sea salt flakes

1. In a bowl, combine the strawberries and honey. Let rest at room temperature for 15 minutes.

Preheat the oven to 180°C (350°F).

2. In a food processor or using a stick blender, combine the Saputo Ricotta di Campagna cheese, honey and vanilla extract until smooth. In another bowl, whip the cream until soft peaks form, then fold into the Ricotta mixture.

3. Transfer to a serving plate. Garnish with macerated strawberries, lemon zest, fresh basil leaves, and a pinch of sea salt flakes. Serve with crunchy sweet cookies such as shortbread or butter cookies.

DIRECTIONS 1. In a 22 cm (9 in) baking dish, combine all the ingredients except the pita crisps.

2. Bake for 20 minutes on the middle rack until the mixture is bubbling.

3. Serve with the pita crisps.

BEET, GRAPEFRUIT AND FETA SALAD

MEDITERRANEAN QUESADILLAS

INGREDIENTS

INGREDIENTS

PORTOBELLO HALLOUMI STYLE BURGER WITH PESTO

6 large red beets, peeled

1 medium red onion, minced

INGREDIENTS

5 mL (1 tsp) of olive oil

90 ml (6 tbsp) vegetable oil

1 brioche burger bun

Sea salt and freshly ground black pepper

1 red pepper, cut into small cubes

2 pink grapefruits

500 ml (2 cups) chorizo, minced

1 Saputo Halloumi Style Grilling Burger Cheese Patty

1 container Saputo Feta Cheese

125 ml (½ cup) black olive tapenade

Mayonnaise, for spreading

30 mL (2 tbsp) of olive oil

8 Greek-style pita breads, 20 cm (8”) each

15 ml (1 tbsp) pesto

500 ml (2 cups) Saputo Feta cheese, crumbled

1 large Portobello mushroom, no stem

250 ml (1 cup) Saputo Mozzarellissima cheese, shredded

5 ml (1 tsp) olive oil

30 mL (2 tbsp) of honey 15 mL (1 tbsp) of white wine vinegar 60 mL (¼ cup) of shelled pistachios, crushed Fresh basil

DIRECTIONS 1. Preheat the oven to 200°C (400°F). Peel the beets, then transfer to a baking sheet. Drizzle with olive oil, then season with salt and pepper. Gather the four corners of the sheet of aluminum foil to create a bundle. Add 30 mL (2 tbsp) of water to the bundle and twist shut. Roast the beets for about 50 minutes, or until they can easily be pierced with a pointy knife. Open the bundle and let the beets cool until warm, about 20 minutes, then cut into cubes. Transfer to a large bowl.

2. In a small bowl, whisk together the olive oil, honey, and vinegar. Season with salt and pepper. Heat the dressing for a few seconds in the microwave or on the stovetop so the honey fully melts and incorporates into the dressing. Pour half of the dressing over the warm beets and toss to combine. Transfer the beets to a large serving plate.

3. Peel and segment the grapefruits and set over the beets. Crumble the Saputo Feta Cheese into chunks and distribute over the beets and grapefruit. Drizzle with the remaining dressing. Garnish with pistachios and fresh basil, then serve immediately.

Freshly ground pepper 125 ml (½ cup) flat-leaf parsley, chopped Sour cream for garnish Tomato sauce for garnish Fresh oregano

DIRECTIONS 1. In a pan set over medium heat, sauté the onion, pepper, and chorizo in 30 ml (2 tbsp) of oil for 5 minutes.

2. Place 4 pita breads on a clean work surface. Top each pita with the two cheeses. Next, add the chorizo mixture, black olive tapenade, and parsley. Place a second pita bread over top and press down gently.

3. In a large non-stick pan set over low heat, toast one quesadilla at a time in 15 ml (1 tbsp) of oil, approximately 3 minutes each side.

4. Serve with the sour cream, tomato sauce, and oregano.

1 lettuce leaf 1 tomato slice Sea salt and freshly ground black pepper

DIRECTIONS 1. Let the Saputo Halloumi Style Grilling Burger Cheese patty rest at room temperature for 30 minutes prior to cooking.

2. Warm 1 tsp of olive oil in a pan over medium heat. Season both sides of the Portobello mushroom with salt and pepper. Cook for about 10 minutes, turning it over halfway through.

3. Meanwhile, cook the Saputo Halloumi Style Grilling Burger Cheese patty on low-medium heat in a pan or on a grill for 3 to 4 minutes a side, until the cheese is golden in color.

4. Split the brioche bun. Lightly toast both sides, either in a pan or on the BBQ. 5. To assemble: Spread mayonnaise on the bottom half of the bun. Top with the Portobello mushroom, then ½ tbsp of pesto, the sliced tomato, lettuce and Saputo Halloumi Style Grilling Burger Cheese patty. Spoon on remaining pesto and top with the other half of the bun.

THE BOTTOM LINE June 2022 | 23

Food safety

Oysters recall

26 | THE BOTTOM LINE June 2022

Earlier this year, The Public Health Agency of Canada investigated an outbreak of norovirus and gastrointestinal illnesses linked to the consumption of raw oysters from B.C. 328 cases were reported in Canada as of April 8, with almost all of them in B.C., and almost 100 cases in the U.S. Individuals from Alberta, Saskatchewan, Manitoba and Ontario also reported being sick

ANATOMY OF AN OYSTER

Hinge

Stomach Rectum Anus

Mouth Heart Adductor muscle

(keeps the shell closed)

HOW DO OYSTERS BECOME INFECTED? Norovirus makes its way into the marine environment through untreated human sewage (poop) and vomit. This may come from leaky septic systems, faulty waste water treatment plants, boaters, or beach-goers. Shellfish are filter feeders, which means they filter seawater through their bodies to get food floating in the water. When norovirus particles are in the water, shellfish can accumulate the virus in their bodies.

All bivalve shellfish such as clams, geoducks, mussels, scallops, and oysters can transmit norovirus. Illness outbreaks are most often linked to oysters because they are commonly eaten raw.

ABOUT NOROVIRUS INFECTIONS People with norovirus illness usually develop symptoms of gastroenteritis within 24 to 48 hours, but symptoms can start as early as 12 hours after exposure.

The illness often begins suddenly. The main symptoms are diarrhea, vomiting (children usually experience more vomiting than adults), nausea and stomach cramps.

Other symptoms may include low-grade fever, headache, chills, muscle aches and fatigue (a general sense of tiredness).

Drink plenty of liquids to replace lost body fluids and prevent dehydration.

Most people feel better within one or two days, with symptoms resolving on their own, and experience no longterm health effects. In severe cases, patients may need to be hospitalized and given fluids intravenously.

Gills

OYSTER PRODUCTION IN CANADA Farmed oysters are Canada’s second most valuable shellfish aquaculture species, after mussels. British Columbia is the leading oyster producing province in Canada.

The Pacific Oyster is farmed in British Columbia, (primarily in the Strait of Georgia and on the west coast of Vancouver Island) Principal markets are United States, Singapore, and Hong Kong.

American Oysters are grown in Atlantic Canada (Gulf of St. Lawrence, Nova Scotia and the coasts of Prince Edward Island and New Brunswick).

OYSTER PRODUCTION

BY PROVINCE 2020 (TONNES)

B.C.

5,149

QB

123

NB

1,844

NS

74

PEI

3,453

SAFE OYSTER HANDLING The following safe food-handling practices will reduce your risk of getting sick: • Do not eat, use, sell, or serve any recalled oysters.

•A void eating raw or undercooked oysters. Cook oysters to an internal temperature of 90°C (194°F) for a minimum of 90 seconds before eating.

• Discard any oysters that did not open while cooking.

•E at oysters right away after cooking. Refrigerate leftovers.

•A lways keep raw and cooked oysters separate to avoid cross-contamination.

• Do not use the same utensils for raw and cooked shellfish.

•B e sure to clean and sanitize food contact surfaces, equipment and other utensils after preparing raw foods.

•W ash hands with soap before and after handling any food.

OYSTER FACTS • It takes 18 to 24 months for oysters to become adults or grow to market size, approximately 3 inches.

• Oysters can live as long as 20 years • Oysters breathe like fish — through their gills • A single adult oyster can filter 1.3 gallons of water per hour.

•O ysters develop a flavor profile from their environment.

Different bodies of water have varying levels of salt and different kinds of nutrients.

•O ysters spawn when water temperatures rise in spring. One female oyster can release millions of eggs •R aw oysters are typically still alive when you eat them.

THE BOTTOM LINE June 2022 | 27

HERE FOR GOOD For 125 years, our people, our customers, our suppliers, our partners and our communities have worked together for good. We conduct good business and bring good people together over good food.

Our shared experiences are what create the Gordon Food Service® story. Every order, every delivery, every meal.

Here to serve you at gfs.ca.

MEMBER PORTAL

READY TO

LAUNCH We’re excited to announce the Foodbuy Member Portal is ready to launch!

The Foodbuy Member Portal will provide R.I.B.A./Foodbuy Foodservice members with program information and purchasing reports in one easy-to-use location.

Here are just a few features you can look forward: • Program Information - Easier & better access to detailed program information by Manufacturer/Category • Communication - Timely recall communications and other Foodbuy Foodservice publications • Reporting - On-demand and generic reporting — Make reports “Favorites” so they are easy to find and run — Subscribe to reports to run weekly, monthly, or quarterly — Setup email notifications for subscription or long-running reports

• Once you log in for the time, you’ll need to change your password • Chrome web browser should be used to access the new portal. It is suggested that you reboot your computer to ensure you have the most updated version of Chrome Reach out to your account manager if you have any questions or concerns.

Note: We are still working on building the content for the site, so some program information may not be available yet, but rest assured it’s all coming soon. In the meantime, if you are looking for information on a particular program or supplier, just reach out to your Foodbuy Account Manager!

We look forward to sharing this exciting tool with you and thank you for your participation!

30 | THE BOTTOM LINE June 2022

Delivering freshness to your door Deliveries twice a day • Convenient online ordering Orleans Fresh Fruit is a Foodbuy partner

Reach out to your sales rep to see how Orleans can deliver what you need

Orleans is one of Ontario’s largest privately owned wholesalers/distributors of fresh fruits and vegetables to the institutional sector, restaurants and retail stores in eastern Ontario.

Smiths Falls

Orleans 30,000 sq. foot facility operates 24 hours, 7 days a week and employs more than 60 workers. While produce is their primary product, meat, cheese and other food products are also handled at their facility as re-sale items.

Orleans Fresh Fruit is committed to providing top quality products that are safe for their customers.

They are committed to ensuring that the SQF food safety program is implemented in a way that follows Good Manufacturing Practice and HACCP Principles.

LINE June 2022 32 | THE BOTTOM3150 Hawthorne

Rd, Unit 104, Ottawa K1G 5H5

Petawawa

Delivering to: Almonte Barrhaven Brockville Carleton Place

•

Cobden Cornwall Embrun Kanata Kemptville Kingston Nepean Orleans

613-247-0099

Ottawa Pembroke Petawawa PrescottRussel Renfrew Smiths Falls Stittsville Winchester

June 6, 2022 | Issue Eight

Stay ahead of the curve by gaining invaluable insights into current market trends with Market Curve. Due to the recent volatility in the market, Foodbuy, Envision, and Healthcare are working together to bring you the latest commodity updates influencing pricing in our industry. This publication is designed to capture price increases caused by inflation, how it impacts our business, what we’re doing to mitigate it, and ways to drive cost savings in your business. This frequently issued publication contains key pricing indicators to strengthen your purchasing power.

High Inflation Categories

Top ten categories with the highest inflation impact to our business from May 2021 - April 2022.

B E EF

Sector Inflation & Mitigation

O S A BL

6. 7 7 %

RA

ESS

H

V E GET

BL E

20. 57 %

A

Foodbuy is actively watching market fluctuations to be able to effectively combat price increases and mitigate the impact of inflation costs. YTD, we have delayed the implementation and negotiated back increases of over $2.1M by working with our trusted supplier partners.

S

HEALTHCARE

B

DAIRY

DI

EUREST

5. 2 7 %

ES

CHARTWELLS

IC KEN

ER A GE

12.18 %

SP

CANTEEN

EV

S

FRE

11.34% 9.44%

8.71%

9.16%

.7 2 %

CH

5.19%

8.56%

MAY 2021 - APRIL 2022

13

S

Below is a breakdown of individual sectors’ increase in costs due to inflation between May 2021 – April 2022, an overall weighted average of 9.23%. This equals almost 0.5% in cost savings compared to the 9.7% increase in groceries reported on the CPI.

PO RK

17.39 %

TA TOE

9.4 6 %

14.43 %

L

PO

F

ST A B L E FR U IT

While a rise in consumption continues to surge, we are pleased to report a decrease of 3.61% from our preferred supplier of bacon, Olymel, during the month of June 2022. We anticipate there will be an increase in the following month.

16. 0 1 %

S

The price of pork belly is driven by market pricing mainly affected by Chinese and North American demand. Factors that influence supply include hog resources, weather conditions, feed prices, disease, shipping and freight, and oversea conflicts. The cost of this agricultural commodity, no longer traded on the exchanges due to extreme market volatility, is unpredictable and fluctuates monthly.

ZEN BRE

SHE

Pork continues to remain desirable in most kitchens as it is a versatile and inexpensive protein. It takes approximately six months to raise a pig from birth to slaughter. At the time of slaughter, a typical hog weighs about 270 pounds. A typical 270-pound hog will yield a 200-pound carcass with an average of 25% ham, 25% loin, 16% belly, 11% picnic, 5% spareribs and 10% butt.

O

AD

The main product produced from pork bellies is bacon, an ingredient used in a variety of meals, desserts, and even alcoholic beverages.

FR

Commodity Update | Pork Belly

33. 7 7 % Resource: https://commodity.com/soft-agricultural/ pork-belly/

KELLOGG’S The company was founded as the Sanitas Food Company in 1900 by the brothers W.K. Kellogg and Dr. John H. Kellogg, who together had developed a method of producing crunchy, flavourful flakes of processed grain that proved a popular breakfast food among the patients at Dr. Kellogg’s Battle Creek Sanitarium. W.K. Kellogg eventually bought out his brother and in 1906 established the Battle Creek Toasted Corn Flake Company. Through innovative advertising techniques and improvements in the quality of the cereals, the company prospered. The present name was adopted in 1922 after the company began making cereals other than cornflakes.

BURNBRAE Burnbrae Farms is a 6th generation family owned and operated Canadian company that has been producing eggs for over 75 years. With egg grading, breaking, and farming operations in five provinces across Canada, it has been privately owned and operated by the Hudson family since it was founded in 1891, in the village of Lyn near Brockville, Ont.

Suppliers/Products

made in CANADA Foodbuy is proud to have a portfolio that includes many Canadian suppliers and products. Here’s a look at some them and what makes them Canadian Proud.

MCCAIN FOODS MAPLE LEAF FOODS In 1961, Maple Leaf Mills was created through the amalgamation of Maple Leaf Milling Company, Toronto Elevators and Purity Flour Mills Limited – which traced its history to 1836 and the founding of Grantham Mills.

Three decades later, Maple Leaf Mills came together with Canada Packers to create Maple Leaf Foods, Canada’s largest food processor.

McCain Capital and the Ontario Teachers’ Pension Plan Board acquired controlling interest in the new company in 1995.

34 | THE BOTTOM LINE June 2022

McCain was started in 1957 by the McCain brothers, when they opened their first French fry plant in Florenceville, New Brunswick. 65 years later, McCain’s is still proudly Canadian and family owned.

McCain now has 51 plants around the globe, and makes 1 in every 4 French fries world wide.

REDPATH Redpath Sugar, founded by John Redpath, started crafting sugar as the Canada Sugar Refining Company in 1854 in Montreal, Quebec. In 1857, Peter Redpath became a partner and his brother-in-law, George Alexander Drummond joined the firm in 1861.

In 1930, Redpath Sugar merged with Canada Sugar Refining Company Ltd. of Chatham, Ontario. The Redpath Sugar Refinery was built on the Toronto waterfront in the late 1950s and is still their home to this day.

SAPUTO

HIGH LINER FOODS

In the early 1950s, the Saputo family left their home town of Montelepre, Sicily, in order to start a new life in Montreal, Canada. In 1954, with only $500 for equipment and a bicycle for deliveries, the Saputo family founded a cheesemaking company bearing their name.

By the 1980s, it had grown to become Canada’s largest producer of mozzarella.

Today, Saputo is one of the top 10 dairy processors in the world, with products sold in over 60 countries. The Company has completed 36 acquisitions since it became publicly traded in 1997.

In 1989, five brothers started the company named W.C. Smith & Company, a salt fish operation located in Lunenburg, Nova Scotia.

In 1926, the same group of shareholders formed Lunenburg Sea Products Limited after diversifying into fresh fish and cold storage. At that time, the “High Liner” brand was conceived.

In 1938, W.C. Smith & Company and Lunenburg Sea Products Limited merged.

In 1945 the merged companies, along with Maritime National Fish Company Limited and other related companies, were merged, creating National Sea Products Limited.

In 1998, the company changed their name to High Liner Foods Incorporated and National Sea Products Limited became a division of the company.

SUNRYPE

BLACK DIAMOND Black Diamond, initially named Belleville Cheddar Cheese Limited, was founded by Robert F. Hart in 1933. It’s purpose was to export aged Canadian cheddar aged Canadian cheddar to a cheese-loving British market.

Though still located in Belleville, Ontario, the name changed to Black Diamond. The significance of the name stems from the cheese-making process. Historically, cheese was dipped in hot wax to prevent mold growth on the rind and reduce shrinkage during aging. Upon contact with the rind, the wax would immediately turn black. A diamond among cheese for flavor and black on the outside – the name Black Diamond was born.

Black Diamond was the first brand name for Canadian cheddar.

In 1946, a group of B.C. fruit growers created BC Fruit Processing Ltd. to produce a 100% pure apple juice, made with apples straight from the orchard in the Okanagan Valley. They named the new juice “SunRype,” and so it began.

The name was changed to Sun-Rype Products Ltd. in 1959.

In 1979, it became the first juice manufacturing company in Canada to provide tetra packaging for its 250 ml and 1 L juice packs. And in 1992, it developed the 6 L bag in a box package.

BILLY BEE HONEY Founded in 1958 as a small family operation, Billy Bee has grown to become the largest honey business in Canada. Billy Bee is a proud community supporter by only using pure and natural Canadian honey from producers in Alberta, Saskatchewan and Manitoba.

AGROPUR In 1938, during the depression which had already lasted for nearly 10 years, agronomist Alpha Mondou and farmer Omer Deslauriers of Granby, Quebec, who were convinced that there is strength in unity, brought 87 local farmers together to form the Société coopérative agricole du canton de Granby – the cooperative that would one day become Agropur. Those farmers invested all their hopes in their new cooperative, along with a chunk of their savings (about $50 each).

Today, Saputo is one of the top 10 dairy processors in the world, with products sold in over 60 countries.

The Company has completed 36 acquisitions since it became publicly traded in 1997.

GAY LEA In 1958, a group of Ontario farmers came together and founded the company called United Dairy and Poultry Co-operative Limited. It was later renamed Gay Lea Foods Co-operative Limited, to reflect the brand name of its products. Milestones include pioneering the production of yogurt in 1960, inventing aerosol whipped cream in 1980, purchasing the 106-year-old Teeswater Creamery in 1981 and acquiring the Canadian butter maker Stirling Creamery in 2016.

THE BOTTOM LINE June 2022 | 35

SIZZLING SUMMER STYLE No matter the role, Chef Works has a uniform solution for the kitchen and beyond.

Discover not only an expansive range of on-trend and functional apparel, but also a commitment to outfitting your team at the right price point.

R.I.B.A MEMBER BENEFITS • Access to our full inventory of best-in-class apparel • Exclusive negotiated pricing • A huge selection of products that create a cohesive look across all departments • A dedicated team to identify and provide solutions for your uniform programs • Unrivaled customer service and support

FREE CONSULTATION

Email marketing@chefworks.ca to discuss your needs and discover your ideal solution.

DIGITAL CATALOGUES

Click here to browse or email us at marketing@chefworks.ca to receive it in your inbox.

EMAIL US NOW

IN-HOUSE EMBROIDERY

36 | THE BOTTOM LINE June 2022

BROWSE CATALOGUES

QUICK TURNAROUND

EXCLUSIVE MEMBER PRICING

OFFICIAL APPAREL PARTNER

GET A 360° EXPERIENCE

Get the digital showroom experience with a large array of images and lifestyle videos.

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THE BOTTOM LINE June 2022 | 37

THE OFFICIAL BUN OF BBQ SEASON

Gold Sausage Bun

Gold Hamburger bun

Code THE 921105 BOTTOM LINE June 2022129594 38 |Code

Drinks

Love at first sip Sip into the summer with these light and refreshing cocktail and mocktail recipes using bubly sparkling water. Grab your favourite flavour and lets get pouring.

BLACKBERRY SMASH

LIME DROP

VANILLA ORANGE FIZZ

PICANTE PALOMA

3-4 oz. blackberry bubly®

3 oz. lime bubly®

1 ¼ oz. bourbon

2oz. ginger beer

1 oz. tequila

splash of apple cider

1¼ oz. whipped cream or vanilla flavored vodka

½ oz. fresh squeezed lemon juice ½ oz. simple syrup

squeeze of fresh lime juice

3-4 oz. orange bubly®

½ oz. triple sec

4 fresh blackberries

lime wheel, garnish

squeeze of fresh orange juice

1 oz. lime juice

handful of blackberries, garnish

DIRECTIONS

DIRECTIONS

salted rim

lemon wheel, garnish

Serve all ingredients over ice in a highball glass.

Fill tall glass with ice. Add all ingredients.

DIRECTIONS

DIRECTIONS Muddle bourbon, lemon juice, simple syrup, and blackberries in the bottom of a mixing tin. Strain into a highball glass filled with ice. Top with blackberry bubly® and stir to combine. Garnish with additional blackberries and a lemon wheel.

CHERRY BLITZ 3-4 oz. cherry bubly® 1¼ oz. whiskey cherry, garnish

PINEAPPLE COLADA 3-4 oz. pineapple bubly® 1 ¼ oz. coconut flavored rum 1 oz. pineapple juice slice of pineapple, garnish DIRECTIONS Fill highball glass with ice. Add rum and juice.

Top with pineapple bubly® and garnish.

Stir and garnish with slice of orange.

HAAYYNOW 3-4 oz. mango bubly® 1½ oz. tequila squeeze of fresh lime juice lemon wheel, garnish DIRECTIONS

¼ oz. jalapeno puree 3 oz. grapefruit bubly®

Salt rim of rocks glass and fill with ice.

Mix jalapeno puree with lime juice. Add ice, tequila, and triple sec. Shake until mixing tin becomes frosted on the outside.

Strain into salted rocks glass filled with ice.

Top with grapefruit bubly®. Stir and garnish.

Serve over ice in a highball glass.

Garnish with a lime wheel.

DIRECTIONS Combine ingredients in a rocks glass over ice and stir. Garnish with a cherry.

FOR MORE BUBLY DRINK RECIPES GO TO WWW.BUBLY.COM

THE BOTTOM LINE June 2022 | 39

FLAVOUR

full of , free of artificial ingredients

Roller Grill NaturalsTM Wiener

40 | THE BOTTOM LINE June 2022

Roller Grill Naturals Wiener Schneiders wieners embrace a tradition in Canada that goes back over a 125 years. Our Naturals Roller Grill builds on that tradition offering a product made with only natural ingredients meeting the needs of today’s consumers with no compromise on taste.

Loved by generations of Canadians – you will be proud to serve Schneiders!

Features & Benefits: • • • • • •

Gluten Free Made with beef, chicken and natural ingredients No artificial flavours No by products No artificial additives or preservatives* Just heat and serve

Specifications: Roller Grill Naturals Wiener - 7" 5/lb 63100136055 SCC Code: 13605 ML Code: Case Weight (Net): 5.44 kg (2 x 2.72kg) Shipping State: Frozen Shelf Life: 280 days Roller Grill Naturals Wiener - 7" 8/lb SCC Code: 63100136123 ML Code: 13612 Case Weight (Net): 5.44 kg (2 x 2.72kg) Frozen Shipping State: 280 days Shelf Life:

13605 RG Natural Wiener 7" 5/lb

13612 RG Natural Wiener 7" 8/lb

Nutrition Facts Valeur nutritive

Nutrition Facts Valeur nutritive

Per 1 wiener / par 1 saucisse fumée (57 g)

Per 1 wiener / par 1 saucisse fumée (91 g) Amount Teneur

Calories / Calories Fat / Lipides Saturated / saturés + Trans / trans Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fibre / Fibres

Sugars / Sucres Protein / Protéines

Vitamin A / Vitamine Vitamin C / Vitamine C Calcium / Calcium Iron / Fer

207

16.7 g 5.3 g 0.2 g

78.9 mg 788 mg 3.7 g 0g 0.9 g 10.7 g

19 RE

31.3 mg 110 mg

1.3 mg

Mechanically separated chicken, beef; water, tapioca starch, sea salt, cane sugar, cherry powder, garlic powder, cultured celery extract, spice, smoke.

Amount Teneur

Calories / Calories Fat / Lipides Saturated / saturés + Trans / trans Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fibre / Fibres Sugars / Sucres

130 10.4 g 3.3 g 0.1 g 49.4 mg 494 mg 2.3 g 0g 0.6 g 6.7 g

Vitamin A / Vitamine Vitamin C / Vitamine C

12 RE 19.6 mg 69 mg 0.8 mg

Protein / Protéines

Calcium / Calcium Iron / Fer

Mechanically separated chicken, beef; water, tapioca starch, sea salt, cane sugar, cultured celery extract, garlic powder, cherry powder, spice, spice extract, smoke.

*Beyond those naturally occurring preservatives and nitrite in the ingredients.

Sea Salt and Cultured Celery Extract contain naturally occurring nitrites.

For more information or recipe ideas visit: mapleleaffoodservice.com or call 1

800 567 1900

® Registered trademark of Maple Leaf Foods Inc.

THE BOTTOM LINE June 2022 | 41

JAIL ISLAND ATLANTIC SALMON Authentically Canadian.

Genuinely delicious.

Jail Island salmon is sustainably raised in the cold, clean waters of the North Atlantic. With a delicate flavor and refined texture, Jail Island is considered some of the finest quality Atlantic salmon in Canada.

Our salmon is responsibly harvested to preserve a healthy marine habitat for the future. Sustainable from the very beginning, Jail Island salmon producers were the first to achieve highest level BAP certification.

42 | THE BOTTOM LINE June 2022

Straight from the pristine, natural environment of Atlantic Canada to some of the finest restaurants in North America, you can count on Jail Island to deliver exceptional Canadian quality, freshness, and taste. Just like nature intended.

A sustainable source of quality and freshness.

•

Fully traceable from egg to plate.

•

Hand graded and hand inspected for consistent quality.

•

Delivered in as little as 48 hours from harvest for peak freshness.

Specifications •

Fresh Atlantic salmon, never frozen.

•

Available in whole fish, fillets, and portions.

Jail Island salmon is packed by True North Seafood and exclusively distributed in Canada by Macgregors Meat & Seafood Ltd. Contact your Macgregors agent for more information.

Certifications Jail Island salmon is raised in the clear waters of the North Atlantic, and is fully traceable from egg to plate.

®

True North Seafood is proud to have achieved and maintained fully-integrated highest level 4-star BAP certification.

* Best Aquaculture Practices (BAP) is an international, third-party certification system that verifies environmental and socially responsible practices.

Contact Info Macgregors Meat & Seafood 1.888.383.3663 macgregors.com 265 Garyray Drive Toronto, ON M9L 1P2

www.jailislandsalmon.com

THE BOTTOM LINE June 2022 | 43

SPUD tacular

Canadian cuisine has become more diversified in the last few decades, as immigration has brought in more recipes, flavours and ingredients from around the world into our country.

But there is one staple ingredient we can be sure is here to stay - the potato.

Canada has been one of the world’s greatest potato producers for decades. We’ve got the right climate for growing spuds and we’ve got the space. (The title for the world’s largest potato producing country goes to China.)

We grow about 150 varieties of the golden orbs in Canada, and with that much variety, there is a perfect potato for every dish!

The average Canadian eats around 100 pounds of potatoes a year, so there is no way this time-honoured vegetable is going away anytime soon.

The versatility our revered potato offers is a key benefit to it’s longevity. Fried, baked, mashed, roasted or boiled – it matters not – the potato makes any meal better. It pairs well with just about everything from red meat to poultry or fish to burgers and hot dogs.

They can also stand on their own. A big plate of hot, crisp golden french fries is a sure pleaser for anyone, at any age. Add some cheese curds and gravy to that plate and you’ve got one of Canada’s national dishes.

Another great advantage of the potato is that it is a vegetable — meaning the growth of vegetarian and vegan diets in Canada have no negative impact on consumption levels. They are good for you too. The average potato has only 100 calories, they are virtually fat-free, they are loaded with vitamin B, vitamin C and potassium and they are naturally gluten-free. Be sure to eat the skin too, as that is where most of the nutrients are located.

So pay homage to the humble spud, as it has, and always will have, a big place at the heart of the Canadian culinary scene

44 | THE BOTTOM LINE June 2022

DID YOU KNOW...

In 1995, potato plants were taken into space with the space shuttle Columbia. This marked the first time any food was ever grown in space.

It’s a fact

Interesting facts about potatoes you need to know

•P otatoes were first grown by settlers in New Brunswick, on Canada’s Atlantic coast, as early as the mid-1600s.

• The Canadian Food Inspection Agency recognizes 173 different registered varieties in Canada alone, but there are as many as 4,000 different types grown around the world.

•P otatoes are the primary cash crop on the Island and PEI continues to be the largest potato-producing province in Canada, growing one-quarter of the potatoes in the country.

A 2020 economic impact study found that the industry is worth over a billion dollars to the Island economy each year!

•A pproximately 60% of Prince Edward Island potatoes are destined for processing, 30% go to the fresh market through retail or food service, while 10% are grown for seed purposes.

POTATO PRODUCTION BY PROVINCE, 2021 #7

BC 2,080

#8

#3 AB 24,614

SK 1,519

(Hundredweight)

#2

#6

#5

MB 24,927

ON 8,953

QC 16,216

#4 NB 18,200

#9

NS 357

#1

#10

PE 28,510

NL 55

OUR TOP-SELLING SPUD-TACULAR PRODUCTS Description

MIN

DIN

Brand

McCain Our Menu Signatures Yukon Gold Skin On Fries 7/16 6x5lb McCain Our Originals Fries 3/8 6x5lb Potato Fry Goldencrisp S/C Potato Fry 7/16 Super S/C

10055773085744 10055773011095 10055773024712 10055773013402

8272001 2573970 2695757 2573541

McCain McCain McCain McCain

McCain Our Menu Signatures Sweet Potato Fries 5/16 6x2.5lb

10055773973911

975112

McCain

10055773024538

2875631

McCain

10055773013884

1810041

McCain

2575470

McCain

10055773024408

2572352

McCain

10055773011736

2574366

McCain

McCain Our Menu Signatures Potato Bites 6x5lb Potato Hash Brown Shredded

10055773031352 10055773011606

2574168 2573509

McCain McCain

Potato Roasted Baby

10055773061137

5871084

McCain

Potato Mashed Low Sodium

10020169541074

5430994

Simply

McCain Our Menu Signatures Brined Crinkle Dollar Chips 6x5lb McCain Our Menu Signatures Skin On Chippers 6x4lb

10055773011613 10055773025894

2571719 9247511

McCain McCain

FRENCH FRIES

SWEET POTATO FRIES

WEDGE

Potato Fry WDG Savory McCain Our Menu Signatures Skin On Wedges 8 Cut 6x5lb SPIRAL

Potato Fry Spiral Spicy DICED

Potato Diced Savory McCain Our Chef Solutions Home Style Skin On Diced 6x5lb HASH BROWN & TATER TOT

CELEBRATE WITH SPUDS! ON THE CALENDAR National French fry day July 13, 2022 National potato day August 19, 2022

ROASTED MASHED CHIPS

THE BOTTOM LINE June 2022 | 45

YOUR GUESTS CRAVE

TAKEOUT

MAKE YOURS BETTER WITH HIGH LINER FOODSERVICE TAKEOUT BEST PRACTICES

Seafood was the 2nd most missed menu item during the pandemic!1 In 2021, over 80% of sales were for takeout, delivery and drive-thru, an increase of more than 15% vs 2019.2 1 in 3 guests say they will continue to eat off premises after the pandemic.2

highlinerculinary.com | THE BOTTOM LINE June 2022 46 1

Datassential Foodservice Recovery Research. 2 Technomic 2021 Canada Foodservice Planning Program.

BETTER solutions

BEST PRACTICES FOR BETTER TAKEOUT 1) TEST YOUR TAKEOUT Mimic the movements of your typical take-out orders then analyze the food 30-45 minutes later to learn what’s working and what isn’t.

2) PACK IT PERFECT Before packing, allow excess steam to escape. Use biodegradable vented containers for breaded and battered food—ones with venting on side panels are best—and package entire order in quality paper bags instead of plastic, since plastic bags trap moisture.

3) DEVELOP STANDARD OPERATING PROCEDURES Write down your take-out procedure and share with staff to ensure it’s perfect every time.

BEST PRACTICES FOR FISH & CHIPS

1) Use a large, vented container big enough to pack fish & fries side by side.

2) Don’t pack battered fish on top of fries.

3) Put coleslaw & sauces in small containers with lids.

1) Use vented containers that allow the tacos to stand up.

2) Ensure Pico de Gallo is drained well.

3) Pack sauces separately if they interfere with the seafood’s crispiness or the taco shells’ texture.

1) Use vented containers that are slightly bigger than the bun.

2) Pack any sides in a separate container.

3) Ensure any dressed slaws are drained well.

BEST PRACTICES FOR SEAFOOD TACOS

BEST PRACTICES FOR FISH SANDWICHES & BURGERS

A High Liner Foodservice Solution

highlinerculinary.com

4) Ensure sauces do not interfere with the seafood’s crispiness or the bun’s texture.

THE BOTTOM LINE June 2022 | 47

WE PREP. YOU IMPRESS. AS THE OPERATOR OF A FULL SERVICE RESTAURANT, YOU HAVE A LOT ON YOUR PLATE. EVERY DAY, YOU’RE CHALLENGED WITH PROVIDING GUESTS WITH A DINING EXPERIENCE THAT’LL BRING THEM BACK FOR MORE— WHETHER THEY’RE ENJOYING A MENU STAPLE OR A NEW LTO, IN YOUR DINING ROOM OR THEIR OWN HOME. AS ONE OF NORTH AMERICA’S LARGEST SEAFOOD SUPPLIERS, WE’RE HERE TO HELP YOU WOW CUSTOMERS WITH INCREDIBLE PRE-PREPPED CLASSICS AND TRENDY INNOVATIONS THAT LEAVE A GREAT IMPRESSION EATEN IN OR TAKEN OUT.

FOR FULL SERVICE A High Liner Foodservice | THE BOTTOM LINE Solution June 2022 48

BETTER insights

UNDERSTANDING YOUR UNIQUE CHALLENGES Customers are demanding different 67% of your customers are looking for new items to replace meat* and 61% of US adults want more protein in their diet.** The solution is seafood, and we have the classics as well as new innovations like Pan Sear Shrimp® and Alaska Wild Wings™ that help you stand out from the pack. *Mintel’s 2021 Fish and Shellfish U.S. report **IFMA COEX – Gen Z Loves Plant-Based Protein, April 2021

It’s gotta be good to-go Did you know 75% of customers eat seafood away from home at least once a month and 46% consume it at least once a week?* And these days, more people are enjoying their seafood via takeout, so it has to be great to-go. All our solutions hold up exceptionally well on the road, and can seamlessly integrate into your operation. *Technomic Centre of the Plate

A partner you can rely on 66% of your customers are planning to eat more seafood in the next 6 months and 41% want to increase consumption.* That means your menu needs seafood. With our rock-solid supply chain, you’ll always have it. *Mintel’s 2021 Fish and Shellfish U.S. report

A High Liner Foodservice Solution

highlinerculinary.com 1-888-820-0900 THE BOTTOM LINE June 2022

| 492

BETTER solutions

KEEP THEM COMING BACK WITH SEAFOOD

TALK TO YOUR REP ABOUT HOW HIGH LINER FOODSERVICE CAN HELP YOU

RECOMMENDED PRODUCTS

The seafood experience From craveable classics to exciting new innovations, we have all the seafood solutions you need to create a dining experience customers will come back for.

Drive traffic with unique offerings Serve something new like Haddie Bites and Alaska Wild Wings™, or put your own spin on fillets. It’s all easy to do with our seafood.

Your trusted seafood partner Enjoy options that seamlessly integrate into your operation, are perfect for both eat-in and take-out, and are guaranteed to come without supply chain hiccups.

PRODUCT #

NAME

SIZE

PACK

COOK METHOD

5441

Battercrisp® Natural Cut Cod Fillets

2-4 oz

10 lb

DF, FA, OR

1029316

Beer Battered Cod Portions

3.8 oz

10 lb

DF

1588

Beer Battered Cod Tail

6 oz

10 lb

DF, OR

10008896 Guinness® Beer Battered Cod Fillets

4 oz

10 lb

DF, FA, OR

1026700

Homestyle Batterdipt® Cod Tails

4 oz

10 lb

DF

3578

Battercrisp® Haddock Fillets

4 oz

10 lb

DF, OR

1086106

Beer Battered Haddock Fillets

3 oz

10 lb

DF, OR

10025643

Big Bob's Beer Battered Natural Cut Haddock Fillets

8.5 oz

10 lb

DF, OR

5452

Captain’s Pub Cut™ Big Battered Haddock Fillets

8 oz

10 lb

DF

6056

Battercrisp English Style Alaska Pollock Fillets

3-4 oz

10 lb

DF

1089732

English Style Battered Pollock Fillets

3-5 oz

10 lb

DF

8750

Bam Bam Evercrisp™ Lightly Battered Shrimp

26-30 ct 4x2.5 lb

DF

10026794

Guinness® Beer Battered Shrimp

27-33 ct

10 lb

DF, FA, OR

7917

Tempura Battered Shrimp, Tail-on

21-25 ct

4x2.5 lb

DF, OR

7918

Coconut Breaded Shrimp, Butterfly Cut, Clean-tail

21-25 ct

4x2.5 lb

DF

1036457

Oven Ready Sole Fillets

4 oz

10 lb

FA, OR

6982

Dip't & Dusted™ Southern Style Haddock Fillets

4.5 oz

3x5 lb

DF, FA, OR

8395

Pan Sear® Garlic and Herb Butterfly Shrimp

20-23 ct 4/2.5 lb

DF, FA

1029746

UpperCrust™ Summer Herb Crusted Cod With Roasted Garlic And Lemon

5-6 oz

10 lb

FA, OR

1029736

UpperCrust™ Potato Crusted Cod With Chives & Cheddar

5-6 oz

10 lb

FA, OR

8412

UpperCrust™ Almond Crusted Sole with Lemon & Chives

5 oz

10 lb

FA, OR

1089526

UpperCrust™ Tortilla Crusted Tilapia with Chipotle & Lime

5-6 oz

10 lb

FA, OR

1023394

Pacific Cod Loins, IQF

4 oz

10 lb

1050100

Atlantic Salmon Portions, Boneless, Skinless, Vacpack

6 oz

10 lb

31-40 ct

5 lb (40 Skewers)

BATTERED

®

®

BREADED

SPECIALTY

RAW

7565

50 | THE BOTTOM LINE June 2022

Shrimp Skewers, Raw (5 Pieces/Skewer)

DF = Deep Fry

MW = Microwave

PS = Pan Sear

FA = Forced Air Convection Oven

OR = Oven Ready

RT = Retherm

A High Liner Foodservice Solution

highlinerculinary.com

1-888-820-0900

3

How soaring gas prices are impacting menus Record high gas prices are leaving Canadians with tighter budgets, forcing them to cut back on spending elsewhere to compensate for the pinch at the pump. And it’s usually social outings and restaurant visits that are taking the hit.

According to a recent survey Leger poll, 75% of Canadians plan to, or have already started to, eat out less or order takeout food less often. Not good news for an industry that is still trying to recover from two years of COVID restrictions.

Restaurants are forced to adapt to the shrinking size wallet of patrons when they do venture out to eat.

According to Ignite Menu, extras such as appetizers (-2%) and sides (- 3%) are showing year-over-year declines, perhaps as a result of consumers seeking to make eating out more affordable.

On the upside, several value meals are on the rise, including bowl value meals (+367%), build-your- own value meals (+200%) and pasta/noodle value meals (+89%), showing that operators are adding options to help draw in customers even in times of financial struggle.

Offering up customizable options such as buildyour-own meals can also appeal to consumers looking for more flexible choices to help them get the most bang for their buck.

Adding items that are unique and/or generally hard to make at home are also a great tactic for operators struggling to get consumers in the door. Among the limited-time offers rated as having the highest draw in the past quarter are a burger containing four different meats, wings with pumpkin spice and Buffalo cauliflower.

FASTEST-GROWING VALUE MEALS, YOY Bowl Value Meals Build-Your-Own Value Meals Pasta/Noodle Value Meals Chicken Value Meals Sandwich Value Meals Breakfast Value Meals

367% 200% 89% 33% 12% 8%

Source: Technomic Ignite Menu, Q4 2020-Q4 2021

THE BOTTOM LINE June 2022 | 51

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 Associate Account Manager Nancy.Rasic@foodbuy.ca 519.668.3396 ext. 208 Toll Free (Ontario) 1-888-320-RIBA (7422)

MO RT ON FOOD

oodservice

52 | THE BOTTOM LINE June 2022

S E RV I C E

Delivering PEACE OF MIND

Simple to Deal With Ordering your food and supplies shouldn’t be something you have to worry about. Your assigned foodservice expert will help you navigate the ordering process, inspire fresh ideas and, together, work toward one shared goal - your success. While we help move your business forward, we like to keep it simple and fun!

A Better Today and Tomorrow The fact that we are a Canadian, family-owned company holds a special place in our hearts. What does that mean to you? A friendlier, flexible approach served with integrity, warmth, and pride that represents the best of our country. Our team is quite protective of our national identity, which makes us dive in and work extra hard to serve you and help protect Canada’s economy.

Visit flanagan.ca for more information.

FEEL GOOD FISH

Baked Maple Bacon Salmon topped with Tomato Basil

Atlantic Salmon Portions & Fillets Ocean Jewel™ Atlantic Salmon is processed and frozen within hours of harvest. Raised without antibiotics, this salmon is noted for its colour, mild flavour and firm texture with large flakes.

Multiple cut sizes provide versatility for a wide variety of menu applications. Individually vacuum packed for convenience.

CODE

DESCRIPTION

SF04821

Atlantic Salmon Portions, IVP, Skin-off, RWA, ASC

4 oz

SF04641

Atlantic Salmon Portions, IVP, Skin-off, RWA, ASC

6 oz

SF04643

Atlantic Salmon Portions, IVP, Skin-off, RWA, ASC

SF01577

Atlantic Salmon Fillets, IVP, D Trim, BAP

ORIGIN: Chile

SIZE

8 oz 3-4 lb

CASE PACK: Portions 1 x 10 lb, Fillets 1 x 10 kg

Let’s talk about growing your business!

West: 604-591-1603 Ontario: 905-792-9700 East: 514-745-6655 oceanjewelseafood.com

MINIMUM

ORDER FEES Did you know that suppliers have minimum order fees?

If you aren’t reaching the minimum order amount, you could be incurring unwanted costs.

Reach out to your R.I.B.A. representative and ask what the minimum order is and if you are reaching it.

oodservice THE BOTTOM LINE June 2022 | 55

WE BRING FOOD TO LIFE Local restaurants are at the heart of our communities.

Catering to small businesses, we are your partner in foodservice. With all of the products you need, flexible payment options and no delivery minimums, we are ready when you are.

NO DELIVERY MINIMUMS For non-contract customers on their scheduled delivery days.

Learn More at Sysco.ca/delivery

56 | THE BOTTOM LINE June 2022

Special Offer for Foodbuy Members No matter the shape and size of your fleet, where you operate, or the costs you need to cover — Shell has the solution for you. With one card for all your drivers’ needs, plus comprehensive services and support along the way, the Shell Fleet Plus™ card makes every day hassle-free.

Control Set limits and know who purchased what, where and when View built-in reports detailing all aspects of fuelling activity or customize your own Activate, suspend or cancel cards through our online account management program

Convenience Use at 1,400+ Shell stations and Shell Flying J locations 24/7 customer support whenever you need us, plus dedicated account management Access your online account anywhere, anytime

Savings and Rewards

Sign-Up Is Easy Contact a Specialist at 1-800-650-4019 To Learn More, Visit businessfleetsolutions.ca/ foodbuy

Get AIR MILES® Reward Miles* Save up to 32%† off Shell Car Washes at participating locations 10% off oil changes and other products and services at Jiffy Lube®** Get up to 10% off select services, labour, parts and tires at Point S locations††

Security Cancel lost or stolen cards instantly in real-time

All AIR MILES Rewards offered are subject to the Terms and Conditions of the AIR MILES Reward Program, are subject to change and may be withdrawn without notice.

For a list of participating locations, please visit www.shell.ca/fleetcarwash. ** Certain restrictions apply. Shell Fleet Plus card can be shown at Jiffy Lube locations to obtain discount and an alternative payment method used. Valid for Jiffy Lube Signature Service® Oil Change services and additional preventative maintenance services which vary by location. Visit www.jiffylube.ca to locate a Jiffy Lube service center near you and view the services offered. Jiffy Lube® and Jiffy Lube Signature Service® are registered trademarks of Jiffy Lube® International, Inc. Jiffy Lube service centres are owned and operated by independent franchisees. †† Discounts valid at Point S and Point S City locations in Canada. Get 10% off the regular price of wheel alignments, tire installation, labour and replacement parts (not valid on original parts). Get 5% off the posted web price on new tire purchases (valid on passenger vehicles, vans and light trucks) with valid promo code. Visit www.point-s.ca to find a location near you and view current tire prices. Shell Fleet Plus card can be shown to obtain discount and an alternative payment method used to pay for your purchase.

Shell® and Shell Fleet Plus™ are trademarks of Shell Brands International AG. Used under licence. *

†

SHL_582276_IS 02/22

Reduce risk of fraud and misuse with driver IDs and purchase controls

THE BOTTOM LINE June 2022 | 57

iCombi Pro. iVario Pro.

All of a sudden, so much more is possible.

They cover 90% of all conventional cooking applications, yet require less space because of their broad spectrum of application, synergy and intelligent functions. Helping you to save energy, raw materials and time, and still produce more than ever before.

Register now and experience more.

Online and in-person events.

Sign up at rational-online.com 58 | THE BOTTOM LINE June 2022

Golf courses, compliment your existing membership with a free enrolment into Club Procure

Course Equipment & Supplies We have discounted pricing and rebate allowances for turf equipment, replacement parts, golf course accessories and other maintenance items.

A Foodbuy Company ClubProcure is affiliated with over 400 manufacturers and 150 companies. This extensive list of programs offers savings for nearly any product or service your club needs, from the 1st tee box to the 19th hole.

We don’t just stop at the kitchen – our contracts also include non-food suppliers to help you save in all areas of your clubhouse and on the course. Whether you’re looking to receive better pricing on linens, smallwares, furniture or even turf equipment – our supplier portfolio covers front and back of the house and beyond.

If you’re in the market for capital purchases or are currently renovating your kitchen or dining area, we have contracts to cover all of your needs.

How it works Club Procure is a division of Foodbuy, the #1 Foodservice Procurement Company in North America 35,000+ Branded items listed

With ClubProcure, you can save in every area.

Equipment quotes are available, as well as cost comparisons, and programs for complete remodeling or just a facelift. Your needs are vast, and your savings will be as well.

400+ Contracted manufacturers and growing

$1.9 Billion in Canadian purchasing power

$0.00 Costs or fees

Purchasing Power

With Foodbuy’s purchasing power, our scope doubles any other competing food and beverage procurement company in Canada. This allows you to continue your existing purchasing habits while gaining access to the most lucrative contracts and receiving cheques every month on purchasing you’re already making.

Keep your current distribution agreement

Keep your vendors and existing rebates

Let ClubProcure fill in any rebate gaps

Receive monthly itemized rebate cheques and reports

Contact your Foodbuy Foodservice/R.I.B.A. rep for more details THE BOTTOM LINE June 2022 | 59

clubprocure.ca

Noteworthy Cheers!

A B-52 shot is made of layered Baileys’, triple sec and coffee liqueur- a work of art that takes precision and patience to achieve perfection. this classic shot is believed to a originated in 1977 at the Banff Springs Hotel in Alberta by head bartender Peter Fich. Fich named the drink after the band The B-52s, in homage to their music.

Foods of Canada Northwest Territories: Muktuk Whale is an important part of the Inuit diet. Muktuk is a traditional food, consisting of whale skin and blubber. It is most often made from the bowhead whale, although the beluga and the narwhal are also used, depending on location. It’s traditionally served raw in small cubes, although you can also find it fried, pickled, or stewed.

It tastes somewhat like a fishy jerky, with the blubber tasting like the white of a boiled egg while the skin is chewy.

The Kings of Napa The Kings of Napa, is a frothy primetime drama about an idyllic Napa Valley (California) vineyard owned by the Kings, an aspirational African American family whose wealth and class finds them in the society pages and designer magazines. The wine business has brought the family success and acclaim, but following the patriarch’s sudden exit from the company, his three children must grapple for the reigns to the kingdom — to their own power, wealth and legacy.

Recognize any of the scenery? Interestingly, The Kings of Napa wasn’t even filmed in the U.S., but rather in Niagaraon-the-Lake, Ontario. More specifically, a majority of scenes were shot at the Château des Charmes winery between June 7 and June 11, 2021.

60 | THE BOTTOM LINE June 2022

Nova Scotia: Rappie Pie Rappie pie is a classic among the French-speaking Acadians that’s sort of like a mashed potato casserole. The first Acadians were French settlers in eastern Canada who were expelled from Canada by the British in the mid-18th century. When Britain took what is now Canada as its own, around 10,000 Acadians were forced to relocate to the 13 British colonies and the Caribbean.

In the 1770s, many Acadians returned to Atlantic Canada, and with them came potatoes. This casserole-like dish is made by grating potatoes, then squeezing them through cheesecloth to remove some of the water. Hot broth, made from chicken, pork or seafood, is added to the potatoes along with meat and onions, and layering additional grated potatoes over the top. Common meat fillings include beef, chicken, or bar clams.

Yelp’s Top Places to Eat in Canada in 2022 YELP’S TOP 10

The YELP community has spoken, and they’ve picked a local Toronto sandwich shop, Grandma Loves You as this year’s #1 restaurant to eat at.

Yelpers professed a love for Grandma’s homemade vegan cakes and creative hot dogs at this local spot.

Toronto remains a top foodie destination, edging out Vancouver for the most represented city on this year’s list.

To determine Yelp’s Top Places to Eat in 2022, individuals nominated restaurants that they can’t wait to return to in 2022. The top restaurants were rated by number of reviews and volume of submissions, with geographic representation based on equal share of submissions of top-rated restaurants.

1 2 3 4 5 6 7 8 9 10

Grandma Loves You (Toronto, ON) Kingyo (Vancouver, BC) Kore Chicken (Markham, ON) Pai Northern Thai Kitchen (Toronto, ON) Descendant Detroit Style Pizza (Toronto, ON) The Northern Cafe and Grill (Vancouver, BC) Jam Cafe on Beatty (Vancouver, BC) Hello Nori (Vancouver, BC) Mazahr Lebanese Kitchen (Vancouver, BC) J San Sushi Bar (Toronto, ON)

VIEW THE COMPLETE TOP 100 LIST HERE

Canada

beer

NUMBER OF BREWERIES IN CANADA

For the quote of it..

“While poutine is a dish unique to Eastern Canada (Montreal and Ottawa), the concoction of French fries covered in cheese curds and (for no apparent reason) gravy, clearly deciphers Canadian culture. First, heartblocking poutine is the easiest explanation for Canada’s adoption of universal health care coverage. I’m pretty sure I’m still digesting the poutine I had in May 2006. Poutine also serves as a sedative, making you so drowsy and serene you find yourself saying “a-boot” instead of “about.”

The extra pounds you immediately gain help shield you against the bitter climate. The irrational love of hockey still remains a mystery to me, but I’m convinced it has something to do with poutine.” ~ Jim Gaffigan, American stand-up comedian

(as of Dec. 2020)

YK

3

NT

NV

1

AB

120 BC

200

NL

1

SK

40

22 QC

240

MB

16

PE

10 QC

NB

ON

TOTAL: 1,210 BREWERIES 350

NS

60

up 8.0% from previous year

Mmmm... ice cream Top ice cream consuming countries in the world 1. New Zealand

6. Canada

2. United States

7. Denmark

3. Australia

8. Ireland

4. Finland

9. Italy

5. Sweden

10. United Kingdom

84.6% OF TOTAL BEER SALES IN CANADA IN 2020 WERE DOMESTIC 74% OF BEER SALES WERE CANS compared to 53% in 2015

22,674,000 HL OF BEER WERE PRODUCED Production has remained relatively stable since 2015

~Source: BeerCanada.com

THE BOTTOM LINE June 2022 | 61

Reference Numbers Supplier Listings Vice President Christos N. Kyriakopoulos Chris.Kyriakopoulos@foodbuy.ca General Manager Rich Hsu Rich.Hsu@compass-canada.com Senior Director of Sales Peter N. Kalantzis Peter.Kalantzis@foodbuy.ca Account Manager - Foodservice Mandy Ouellette Mandy.Ouellette@foodbuy.ca Account Manager - Foodservice Kiran Thandi Kiran.Thandi@foodbuy.ca Account Manager - Foodservice Rahul Patel Rahul.Patel@foodbuy.ca Associate Account Manager James Ferrerrai James.Ferrerrai@foodbuy.ca Associate Account Manager Nancy Rasic Nancy.Rasic@foodbuy.ca Marketing Manager / Graphic Designer Susan Batsford Susan.Batsford@foodbuy.ca Director of Marketing and Communications Kerstin Fulford Kerstin.Fulford@foodbuy.ca

We’re hiring!

If you think you’ve got what it takes to work in an award-winning culture that’s the world’s largest food and support services company, then check out these job listings: • Account Manager • Senior Account Manager To view the complete job descriptions and apply online, go to: careers.compass-canada.com 62 | THE BOTTOM LINE June 2022

Belmont Meats Burnbrae Farms Canada Bread Consumer Centre Canadian Linen Chase® Merchant Services Ecolab Erie Meat Products Ltd. Export Packers Fresh Start Foods Macgregors Meat & Seafood Pepsico Foodservice Rational Saporito Foods Selectpath - Benefits & 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 1-888-383-3663 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 Contact Listings Findlay Foods (Kingston) Ltd. Flanagan Foodservice Inc. (Kitchener) Flanagan Foodservice Inc. (Whitby) Flanagan Foodservice Inc. (Sudbury) Gordon Food Service Kronos Food Mercury Foodservice Morton Food Service Multi Plus Pratts Food Service - Manitoba Pratts Food Service - Saskatchewan Pratts Food Service - Alberta 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 1-800-739-9921 (905) 546-5554 1-800-265-5663 1-866-745-8881 (204) 949-3017 (306) 546-5444 (403) 476-7728 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 Chase® Merchant Services Help Desk 1-800-265-5158 Canteen* (For coffee related inquiries) 613-294-4083 Toll free: 1-866-292-8363 email: Info.Canteen@Compass-Canada.com *R.I.B.A. coffee is now part of Canteen Canada, a Compass Group Canada company.

All delivery, payments and services will be handled by Canteen Canada.