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O N T A R I O August 2015 Vol. 30 No. 7

N AT I O N A L

6

TALES OF THAI RICE

9

C O V E R A G E

FRONT-OF-HOUSE BEST PRACTICES

R E G I O N A L

15

F O C U S

MANITOULIN GETS BREWING

11

$ 5 . 9 5

FEATURE: CORPORATE CHEFS PROFILES FROM THE INDUSTRY

New on the menu: calorie counts

Frank’s Kitchen owners Shawn Cooper and Frank Parhizgar.

After the media hype settles restaurant’s reputation for being a tough reservation lingers. But that’s not the only potential downside to a strong start. “When you are in a media frenzy, when you do make all the TORONTO — When Frank’s Kitchen opened five years ago, top 10 lists and you are getting 150 calls a day, you believe that’s husband and wife team Frank Parhizgar and Shawn Cooper going to go on forever,” said Cooper, adding other operators have felt the same way. didn’t shout it from the rooftop. Or Twitter. Cooper noted the onslaught of guests who come through the They didn’t have a media team in place and no press release was circulated. Cooper says they were lucky the National Post dis- doors when a restaurant opens to good reviews will not all become covered them and reviewed the College Street restaurant. Other regulars. Frank’s did retain a good number of patrons, which the coupublications followed suit. “When we did get reviewed, itAPPROVAL was quite remarkable how it ple is grateful for, but Cooper said it is easy to think there is so REQUIRED enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned. resonated and we got really nice the acclaim,” said Parhizgar, who much attention that marketing isn’t necessary. They don’t have a DO NOT GIVE VERBAL INSTRUCTIONS. CHECK CAREFULLY! Beyond this point we cannot accept responsibility for any errors. alterations (other than typowebsite. People would call and Cooper would email the monthly heads up the kitchen. graphical errors) will be charged extra. Mark proof “OK” or “OK with corrections” as the case may be, signing your name so we may know that the proof reached the proper authority. The effect of the fanfare lasted about two and a half years. menu. Continued on page 8 And while Frank’s has room for Signature walk-ins during the week, the date Of apprOval

Canada Post Publications Mail Agreement No. 40010152

By Kristen Smith, Associate Editor

TORONTO — Calorie counts will soon be a legislated menu item for many restaurants throughout Ontario. The province’s Making Healthier Choices Act comes into effect on Jan. 1, 2017, and requires food and beverage items to include calorie counts. The legislation applies to all businesses with 20 or more locations selling ready-to-eat food items, including convenience and grocery stores. The act was approved at Queen’s Park in May with near unanimous support from members of provincial parliament. “It really is about empowering Ontarians, helping them make the decisions they need to make,” Dipika Damerla, Ontario’s associate minister of health and long-term care, said during the final reading of the act. Calorie posting applies to all sizes and flavours of an item as well as menus distributed outside of an establishment’s physical location. As well, restaurants serving a combination of menu items are required to post a calorie count for the meal. According to NPD Group, Ontario is home to 77 quickservice restaurant brands and 22 full-service restaurant companies with 20 or more locations. “Currently, over 60 per cent of large chain restaurants already provide nutritional information voluntarily upon demand, on websites or in-store,” Damerla said. Carol Zweep, manager of packaging and food labelling services for NSF-GFTC, a foodservice consulting firm, explained calorie counts are determined by laboratory analysis or by calculation of ingredients. Both methods are accepted by the Canadian Food Inspection Agency. “There has to be some level of knowledge of when to use what,” she said. Continued on page 3

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Ontario Restaurant News - August 2015  
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