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O N T A R I O December 2015 | Vol. 30 | No. 11












$ 5 . 9 5


Fresh casual hatches from The Chickery By Bill Tremblay Assistant Editor

Canada Post Publications Mail Agreement No. 40010152

TORONTO – The Chickery doesn’t fit into traditional restaurant categories, according to chef David Adjey, the founder of the emerging rotisserie chicken chain. “You hear these terms QSR or fast casual. I want to be my own category,” Adjey said. “The Chickery is more fresh casual than fast casual.” While his restaurant is fast food, Adjey said preparation required for the menu defies the terminology. The chicken is antibiotic-free, never frozen and raised humanely. The poultry requires two days of preparation, starting with brining overnight, followed by drying in a custom-built fridge. “It’s just like you would dress a New York Peking duck. You want to dry the skin out,” Adjey said. Chef David Adjey, founder of The Chickery. The Chickery’s sauces and sides are also made from scratch. Chef David Adjey’s The Chickery has sold 26 units, including “Everything is made in house,” Adjey said. locations planned for Dubai and Washington D.C. “We’re making it every day in the Alongside rotisserie chicken, The restaurant, which I think is amazing death experience opening it,” Adjey Avenue, south of Richmond Street said. West, in Toronto in 2013. Chickery offers chicken fingers, salfor a fast food restaurant.” “Now I’m watching something Toronto is now home to three oth- ads, more than 20 rotating sides and The concept is gaining popularity Adjey’s own creation, Chicken Feathas a franchise. After forming a part- that started as a sketch on a piece of er locations in development. turn into 26 of them.” “This is my home. I’m born and ers, made at the request of his daughnership with franchise development APPROVALpaper REQUIRED The enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned. Adjey, known for television ap- raised here,” Adjey said. ter. company Fransmart, The Chickery DO NOT GIVE VERBAL INSTRUCTIONS. CHECK CAREFULLY! Beyond this point we cannot accept responsibility for any errors. Alterations (other than typopearances on Restaurant Makeover, “I’d like to have a strong presence “We came up with a chicken scahas sold 26 units, including locations graphical errors) will be charged extra. Mark proof “OK” or “OK with corrections” as the case may be, signing your name so we mayAdjey’s know that the proof reached the proper authority. David Restaurant 101, The here, then start looking at Calgary loppini, but we’ve done it in the clasplanned for Dubai and Washington Opener and Iron Chef America, and Vancouver. I’d really like to get it sic parm style,” Adjey said. D.C. SIGNATURE OF APPROVAL DATE Spadina opened the first Chickery on right across Canada for sure.” Rather than dried breadcrumbs “As a chef, it has been a near-

for the chicken, Adjey is using a fresh bread, French-style panure. “When you fry it, it’s not retaining the oil. It sort of pushes the moisture out of the bread,” Adjey said. “I used to joke the only three places you should use a dry breadcrumb is in a high school cafeteria, any correctional facility and my mom’s house.” The Chickery’s list of side dishes ranges from shoestring fries to collard greens to pickled beets. Adjey said he often adds and removes new items to keep the menu fresh. “There’s always a dud … I was asked to do a green bean salad. I couldn’t give them away,” he explained. The changing sides, popular or not, help engage customers on social media through Side Dish Survival, which asks guests what works and what needs to go. “We’ve brought sides back from the dead before,” Adjey said. “It keeps me in connection with the customers. It shows them someone is listening.” With 26 locations in the works, Adjey noted the fresh, made-fromscratch concept will see variance in flavour from location to location. “I can’t ask for 100 per cent (consistency), because then I jeopardize the integrity,” he said. “I would rather have the struggle be ‘how do I do this’ than have it done somewhere else. Nothing will be powdered.”




905.361.3608 905.361.4836 Boston Pizza and the Boston Pizza roundel are registered trademarks of Boston Pizza Royalties Limited Partnership, used under licence. © Boston Pizza International Inc. 2015.




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Hemant Bhagwani cuts tips at new restaurant By Kristen Smith Managing Editor TORONTO — Hemant Bhagwani has taken traditional tipping off the menu at his newly redeveloped Toronto restaurant. Bhagwani opened Indian Street Food Company on Nov. 3 in the former Amaya the Indian Room space on Bayview Avenue. “I didn’t want to leave Leaside, I think its one of the best neighbourhoods to be in Toronto,” said Bhagwani, who has about 20 eateries under his purview including 18 under Amaya Group of Restaurants. Bhagwani came to Canada in 2000 and started creating his own restaurants in 2002, some of which have failed. With both front-of-house and back-of-house experience, he understands the disparity between the two cogs in the restaurant. “I was trained at a very young age, when I was doing my chef training in Switzerland, that the most important person in a restaurant is the guy who is lonely inside washing dishes,” Bhagwani said. He wanted to create a more cordial atmosphere, one where everyone was sharing in the success of the restaurant. He decided on automatically adding 12 per cent to the bill before taxes, an amount he felt customers would be comfortable with. From there, 10 per cent of revenue goes to the staff. He said this seemed to be the best way to do away with formal tipping, as opposed to building an increase into menu prices. While the restaurant has only been operating for about a month, Bhagwani said the added revenue should result in an increase of

Hemant Bhagwani about $7 or $8 per hour for employees. While the money comes to him, Bhagwani gives staff access to sales numbers to ensure transparency. “I wanted them to feel the ownership with me,” he said. “I always wanted to create a restaurant where my staff would have ownership in it. They would feel that they’ve come to work and it’s their own.” Bhagwani has noted a difference in attitude with both cooks and servers. “Kitchen and front of the house are more cordial. At 9:30 p.m. nobody wants to run

away, they want to wait until the last table because what they are going to make is tied to it. I also see that my staff is trying to upsell a lot more,” he said. Bhagwani said the method may need some tweaking, but he plans to continue operating Indian Street Food Co. outside of the traditional tipping model. Previously, Bhagwani said he was presenting Indian food with French technique. He was in his native New Delhi a couple months ago when the concept for his new restaurant hit him. “The idea came standing at a railway station in Delhi where I was eating street food,” said Bhagwani. “I was so fascinated with what was happening on the streets. These guys on the streets were a lot more innovative than even the restaurants.” Drawing inspiration from this experience, Bhagwani (who admits he has been guilty of Canadianizing Indian cuisine) has created a menu of traditional food from the streets of India, removing much of the cream and butter from the recipes. Offerings include what Bhagwani called fun creations, such as chicken tikka sausage, and draw on dishes from his youth, including gosht dabalroti, lamb curry on toasted chunks of bread with herbs and lemon crunchy noodles. The décor and ambiance is fun and colourful. Food carts play a large role in both the décor and style of service at the 50-seat restaurant. Bhagwani said he could have fit 70 seats in the 1,800-square-foot restaurant, but wanted to ensure the carts could move around for tableside preparation.

Markham restaurateur joins House of Commons By Bill Tremblay Assistant Editor MARKHAM, Ont. - After more than 25 years in the foodservice industry, Bob Saroya’s customers are now his constituents. In the October federal election, Saroya was elected the Conservative MP for MarkhamUnionville. Before entering politics, he owned and operated five Pizza Pizza locations, as well as Bollywood Masala, Crazy Cactus and one Wild Wings location. Today, he still owns two Pizza Pizza stores, which are managed by his son. “After entering politics, I decided to focus my attention and energy into the people of my riding, serving them and ensuring that I was able to tend to their needs and uphold my duties as a federal politician,” Saroya said. He entered the foodservice industry in 1988, landing an entry-level position with Pizza Pizza. “I was taught the business from the bottom up,” Saroya said. “From there on in, more opportunities continued to present themselves to me over the years and the restaurant and foodservice industry became an integral part of my life.” Within the Pizza Pizza organization, he worked his way up to store manager, district sales manager and eventually director of sales and marketing.

MP Bob Saroya Climbing the corporate ladder wasn’t the first challenge Saroya would conquer. He immigrated to Canada about from Punjab, India 42 years ago with $7 US in his pocket. “Those days were hard, but well worth it,” Saroya said. “I had no money nor did I speak the language or understand the culture of the land. However, I was determined to make a mark.” Before arriving in Canada, Saroya said he knew the nation was the right place to succeed.

“That is why many young families seek to come to Canada, opportunities await as long as you are willing to work hard towards them,” he said. “I have been presented with this unique opportunity to represent the people of my riding and the people of Canada on the international stage and I am honoured to give back to the country that has given me so much.” Saroya noted his transition from a new Canadian with a few dollars in his pocket to a corporate director helped develop the skills needed to hold political office. “Those years of working and experiencing the business from every vantage point allowed me to understand the workers on a level that was unique and engaging,” he said. “Speaking, working and building professional relationships with those individuals allowed me to refine my leadership skills and granted me a different outlook on life.” As a restaurateur, Saroya said he plans to fight for small business within the House of Commons. “Small businesses, particularity small businesses such as restaurants, employ millions of Canadians and allow them to build their lives,” Saroya said, noting he plans to keep the new Liberal government in check. “I aim to make sure that they will continue to operate within conditions that are favourable to business owners and also that they are able to deliver value to the consumers.”

Size limit under review in The Beach TORONTO – Restaurants in The Beach neighbourhood of Toronto are one step closer to occupying more than 165 square metres. In 1985, Coun. Tom Jakobek enacted bylaws to stop the growing size of bars and nightclubs in the neighbourhood. Today, the bylaw that restricts restaurants from exceeding 165 square metres is no longer relevant, according to Beaches-East York Coun. MaryMargaret McMahon. The Beach currently has the smallest size restriction within the city of Toronto. “At that point in time, there was concern ... it would get out of control with bars and whatnot,” McMahon said. In October, Toronto city council agreed to review the existing bylaw that restricts restaurants’ size along Queen Street East from Woodbine Avenue to Nursewood Road. The city’s planning and economic development departments will consult with The Beach community and return to city council and the East York community council with recommended changes to the bylaw. Citywide, restaurants average between 300 to 400 square metres. “I would like something in place by next summer,” McMahon said, noting the local BIA is onboard with the notion of scrapping the 30-year-old bylaw. The push to allow larger restaurants is part of the community’s efforts to revitalize the neighbourhood. “Queen Street has quite a few empty storefronts right now and we’re trying to revitalize the strip,” McMahon said. “[Restaurants] are a community gathering space. Food unites people like nothing else.” McMahon added the bylaw has proven detrimental to The Beach, with at least one restaurant cancelling its plans to open in the neighbourhood due to size restrictions. “They couldn’t believe the size restrictions and they walked away,” McMahon said. “It’s high rent and small size restriction. I’m sure it’s a turnoff.” Restaurants and bars also need to apply for a patio permit throughout Toronto. However, council is reviewing those regulations as well. As the bylaw currently stands, proposed restaurant patios are put to a vote by the establishment’s surrounding residents.

December 2015 | 3



Take a tip from these gratuity-free restaurants


ront-of-house and back-of-house staff must work together to deliver an exceptional guest experience and both should be equally rewarded for their work. Tipping has become engrained in the culture of service, foodservice in particular. The model has been called into question in recent years, with some calling it broken and inequitable, even an obstacle to retaining good kitchen staff. Influential restaurateur Danny Meyer recently announced Union Square Hospitality Group would eliminate tipping in its 13 New York restaurants. The move could be a game changer in the dining world’s acceptance of not tipping as normal and the foodservice industry’s willingness to try a different wage system. Launching at The Modern on Nov. 19, “hospitality included” is intended to compensate the entire team “more equitably, competitively and professionally.” In an open letter, Meyer said the company considered how it could provide more meaningful career opportunities for its 1,800 employees.

“It has become increasingly clear to us that a major obstacle in this endeavour is the practice of tipping,” said Meyer. “We believe hospitality is a team sport, and that it takes an entire team to provide you with the experiences you have come to expect from us. Unfortunately, many of our colleagues — our cooks, reservationists, and dishwashers to name a few — aren’t able to share in our guests’ generosity, even though their contributions are just as vital to the outcome of your experience at one of our restaurants.” In Toronto, Hemant Bhagwani decided to include a 12 per cent gratuity before tax in lieu of a traditional tip when he opened Indian Street Food Company on Nov. 3 (see story on page 3). The extra revenue is to be distributed among staff. Instead of increasing menu prices, he decided this was more transparent for both customers and staff. The idea behind the move was to create a more cordial working environment and eliminate wage disparity between servers and back-of-house staff. “I always wanted to create a restaurant where my staff would have ownership in it. They would feel that they’ve come to work and it’s their own,” Bhagwani said. He has noticed an attitude change in

both cooks and servers towards each other and the business. “At 9:30 p.m. nobody wants to run away, they want to wait until the last table because what they are going to make is tied to it. I also see that my staff is trying to upsell a lot more,” he said. Last year, a British Columbia restaurant Smoke ‘N Water eliminated tips in an effort to “create a transformational shift on the business model of how restaurants are run.” The Vancouver Island restaurant cancelled its no-tipping policy three months later in response to customer demand. They wanted to weigh in on quality of service in the customary way, the amount of a tip. Since service is dependent on the restaurant as a whole, it simply doesn’t make sense for only servers to benefit. The common practice of tipping out to non-customer facing employees has tried, but ultimately fails to address wage inequity. The best way to ensure equality and retain good staff remains to be seen, but the brave restaurateurs who are throwing convention to the wind might be building a new and better foodservice industry. Kristen Smith Managing Editor

NEWS BRIEFS CORRECTION In the Franchise Report in the October issue of Ontario Restaurant News Earls Restaurants was listed in error. The restaurant group does not franchise. Boston Pizza’s advertising fee was incorrectly stated. The correct amount is three per cent.

Orillia pilot project invites food trucks to its waterfront ORILLIA, Ont. — The city of Orillia is bringing in seasonal food truck operators to fill spots near its busy waterfront as part of a pilot project. The city is making four spots available on Centennial Drive, across from Couchiching Beach Park as part of its Food Truck Trial, which includes two permanent and two daily permit sites for the upcoming summer season, April 15 to Oct. 15. The Sunshine City has a population of more than 31,000 residents and is host to more than 30 annual events.

Cactus Club expands ETOBICOKE, Ont. – Sherway Gardens will be home to the second Cactus Club Café to open in Ontario. Following the launch of its eastern flagship at Toronto’s First Canadian Place, the restaurant chain announced its Etobicoke location is expected to open in 2017. Like its Toronto counterpart, the new location will boast modern decor, a noteworthy art collection and globally inspired food. Under the direction of Iron Chef

4 | Ontario Restaurant News

America champion Rob Feenie, the menu will feature Cactus Club classics as well as Toronto-inspired dishes introduced at First Canadian Place, such as Beef Duo, Lingcod Cocotte and Duck Confit. The opening of the café is part of the shopping centre’s $550 million redevelopment. The Sherway Gardens location will be the 29th Cactus Club to open. The majority of the cafés are located in Western Canada.

Consumer spending climbs TORONTO – Canadian consumer spending continued to climb in the third quarter of 2015, according to credit and debit processor Moneris. Fast food restaurants recorded a 15.41 per cent increase in spending, the highest in foodservice, followed by bars and pubs at 8.88 per cent and dine-in restaurants at 6.57 per cent. Canadian consumer spending climbed a total 6.68 per cent for the fourth consecutive quarter, marking a full year of spending gains. Spending on foreign credit cards increased 12.48 per cent, with the United States remaining the biggest driver of foreign spending. Spending on cards from China, however, increased by 30.23 per cent compared to the previous year.

Nutella Cafe opens in Sobeys TORONTO — Canada’s first Nutella Café opened at the recently renovated Spadina Sobeys Urban Fresh store in Toronto. Located at 22 Fort York Blvd., the cafe

offers an assortment of pastries and breads made with the hazelnut spread, including bombe, aragosta, zeppole, pizelle and allbutter croissants and Danishes. Made-toorder crêpes with Nutella and premium hot beverages are also available. The renovated store also includes an expanded Sobeys’ Kitchen featuring self serve salad and hot entrees.

Police issue oven warning TORONTO – Police are advising restaurant owners to immediately stop using any propane or natural gas kitchen equipment purchased from Kitchen Queen, located at 3001 Markham Rd. in Toronto. The risks include gas leaks, fire and explosion and carbon monoxide poisoning. Police allege the owner of the store has imported a number of ovens for resale. However, the Canadian Standards Association refused to issue a safety certificate for the equipment, stating it is unsafe and non-compliant with Canadian standards. Although the ovens were deemed unfit for sale in Canada, police say the appliances were sold anyway, with a fake security certificate. Police also allege installation was provided without a license. The owner of the store is charged with possession of property obtained by crime and passing off wares. None of the allegations have been proven in court. Any restaurateur that purchased fuelfired equipment from the store is asked to contact their fuel distributor, the Technical Standards and Safety Authority and police.


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CONTACT US: 905-206-0150

EDITORIAL ADVISORY COUNCIL MICKEY CHEREVATY Consultant, Moyer Diebel Limited MARVIN GREENBERG Consultant JACK BATTERSBY President, Summit Food Service Distributors Inc. PAUL LECLERC Partner, Serve-Canada Food Equipment Ltd. PAUL MANCINI Director of Retail, Inventory and Wholesale, LCBO JORGE SOARES Director Food and Beverage Operations, Woodbine Entertainment Group ADAM COLQUHOUN President, Oyster Boy JOHN CRAWFORD Director of Sales-Canada, Lamb Weston TINA CHIU Chief Operating Officer, Mandarin Restaurant Franchise Corporation MARTIN KOUPRIE Chef/Owner, Pangaea Restaurant JOEL SISSON Founder and president of Crush Strategy Inc. LESLIE WILSON Vice-president of Business Excellence, Compass Group Canada CHRIS JEENS Partner, W. D. Colledge Co. Ltd.

ONTARIO RESTAURANT NEWS VOLUME 30 · NO. 11 · DECEMBER 2015 Ontario Restaurant News ( is published 12 times a year by Ishcom Publications Ltd., 2065 Dundas Street East, Suite 201, Mississauga, Ont. L4X 2W1 T: (905) 206-0150 · F: (905) 206-9972 · Toll Free: 1(800)201-8596 Other publications include the Canadian Chains Directory and Buyers’ Directory as well as: P A C I F I C / P R A I R I E



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TORONTO — Following a two-week soft launch, Parcae held its grand opening Nov. 11 in downtown Toronto’s Templar boutique hotel offering a modern speakeasy concept anchored by a meat-centric, nose-to-tail menu. “We wanted to do something different and sexy, to make people feel like they’re not in Toronto,” said co-owner Michael Motamedi. Parcae replaces Monk Kitchen as the Templar’s onsite restaurant. Immediately announcing the speakeasy vibe is Parcae’s entrance, a nine-foot steel door located inconspicuously behind the hotel’s front desk. Through that door, guests will find a 4,000-square-foot, two-storey space Motamedi describes as “very New York and Chicago, warm and cozy.” Establishments with a welcoming atmosphere are missing from the Templar’s Entertainment District neighbourhood, according to Motamedi, who’s a first-time restaurateur and placed sixth in Season Two of Master Chef Canada. Joining him on Parcae’s ownership team is Danny Gunam, owner of Toronto’s ViaVai Pizzeria & Wine Bar. The Parcae team, with input from Ian Rydberg, of Toronto’s Solid Design & Build, spear-

From nose to tail Parcae modern speakeasy opens in Toronto’s Templar Hotel

headed the design, characterized by Motamedi as, “imagine it’s 2035 and you’re doing a speakeasy from 2015.” Seating about 20, the second-floor lounge serves drinks and a light menu, while the downstairs room seats 48 (plus four at the chef ’s table) and serves the full menu. Connecting the two levels is a marble staircase. Reinforcing the warm and cozy feel are such design touches as

an LED wall depicting shots of women lit to appear like photo negatives; clear, five-gallon jugs filled with brown liquor and LED-illuminated from below; and a dark maplewood bar and flooring. In tune with the modern speakeasy design is the menu, helmed by executive chef Danny Hassell (ex-Buca and Bar Buca) and sous chef Joseph Awad (formerly of Montreal’s Au Pied

de Cochon and Sugar Shack). Hewing to the seasonal, nose-to-tail mission statement, Hassell promised plenty of offal and meat, and the launch menu delivers (deep fried lamb’s brains; horse tenderloin carpaccio; tomahawk pork chop; “Flintstone-style” beef rib). The kitchen appeases offal-phobics with seafood (clams with guanciale; whole European seabass); radish salad; and Brussels sprouts with guanciale. The menu is divided into small dishes appropriate for sharing, as well as medium- and large-sized plates. Motamedi estimates checks will average $50 to $60 per person. Parcae (named for the three female deities, from ancient Roman myth, who controlled the threads of life) serves dinner six days a week, but, in time, could go to seven days, he said. Adam Cacciatore, previously of Toronto’s Portland Variety, has been named general manager. Awad oversees desserts, which will likely include classic and reinvented pastries, as well as the French Canadian staple “poor-man’s pudding” (similar to bread pudding and topped with maple ice cream), said Hassell. Complementing the eclectic carte is a drinks list comprising 10 to 20 wines; three to four bottled craft beers; and a half a dozen cocktails.

McEwan eyes expansion of grocery and HMR business

Chefs Kris Topping (left) and Mark McEwan.

TORONTO — After opening McEwan in the Toronto-Dominion Centre, chef Mark McEwan plans to open more urban models at busy intersections in downtown Toronto. As the “express version” of the McEwan food experience, the TD location has a reduced footprint of 5,500 square feet compared to the 22,000-square-foot location at Shops at Don Mills. Since opening in the summer, The McEwan Group has been trying to understand the young professional crowd who flood the concourse during work hours. “They really think that reheating is cooking, which is great … works for us, works for them,” said McEwan. With a large footprint of Middle

Eastern cuisine in the expanded hot table section (four times the size of the Don Mills location), prepared salads, portioned and pre-seasoned meat and a grocery section, “you can literally cook as much as you want or as little as you want,” said McEwan. The hot table features fresh-prepared dishes by the onsite kitchen, which is led by chef Kris Topping at McEwan TD. A daily rotating item, such as a po’ boy sandwich, allows McEwan to dabble in street food offerings. “I always wanted a food truck, but I never wanted to own one,” McEwan said. The kitchen is able to shop from the store for a great deal of product, using grocery items that didn’t sell

right away in dishes. Grab-and-go sushi, sandwiches and specialty dishes, such as steak tartare, are made daily in small batches. McEwan estimates home meal replacement (HMR) and ready-to-eat items account for about 65 per cent of McEwan TD’s sales. If you add the coffee and pastry bar, which serves between 700 and 800 units of coffee daily, that number jumps to about 80 per cent. For sale in the pastry section, McEwan sources baked goods from small artisanal vendors, as well as organic cold pressed juices. The idea, McEwan said, is that customers can access the store on a number of levels for meal solutions at different dayparts.

The $150 Restaurant Contest has resumed TORONTO – Following a brief legal hiccup, the contest to win Das Gasthaus restaurant has resumed. Ruthie Cummings first launched the $150 Restaurant Contest in September. However, the company she first partnered with to administer the raffle was located in the United States and legally prohibited from operating a Canadian contest. In November, Cummings announced she has partnered with Moneris to assist with the contest. Cummings said all legal hurdles have been cleared. “We’re completely confident. It’s going to work really well,” Cummings said. For the contest, Cummings is selling $150 raffle tickets to win Das Gasthaus, a 1,500-square-foot, 35seat restaurant in The Danforth and Broadview neighbourhood of Toronto.

6 | Ontario Restaurant News

The restaurant also includes 20 additional seats for private functions. The holder of the winning ticket will receive all of the restaurant’s equipment, recipes and 30 days of assistance from Cummings, if required. The winner will also need to sign a new lease. “I put my heart and soul into this place. It is an emotional separation for me, but it’s neat to see someone come in with the same drive,” Cummings said. “It makes me a bit happier walking away from it.” Cummings is holding the raffle in order to care for her elderly parents, who live three hours outside of Toronto. “I’m moving in with them at home to help them. They’re terrified of moving into a seniors home,” Cummings said. “I’m going to help them with their day-to-day lives.” A contest, rather than a tradition-

al sale, will help expedite the process of joining her parents. “If we did a straight up sale, I could get enough money to cover it. The problem is my parents’ need is greater than the amount of time it would take to sell,” Cummings said. “My mom doesn’t have the time to wait for due process to happen.” She added the contest is a way to “pay it forward” to an aspiring restaurateur who might not have had the capital to start his or her own business. “I know there are a lot of people out there with the same passion without the financial ability,” Cummings said. “This sets them up to have a business without the initial investment.” Cummings said the original contest sold about half of the 4,000 available tickets, but the money was refunded.

Ruthie Cummings is raffling off her restaurant. “I have a list of the people who did the original purchase. I’m in the process of letting them know it’s back on,” she said. Ticket sales end on Dec. 24 with the draw held on Dec. 30. “We don’t actually see the name

until we scan the barcode. It keeps it more anonymous,” she said. “We want to keep a level of legitimacy. It makes people feel very comfortable buying the tickets.” To purchase a ticket, visit


Five major pitfalls to avoid as a franchisee By Sebastian Fuschini Senior vice-president of franchising for Pizza Pizza Limited


here are many positives about entering the world of franchising. I’ve seen most of them in my career of more than 34 years with Pizza Pizza. Some of them have been featured in this very magazine — and they’re certainly on the websites of most QSR companies including ours. Then there’s something other retailers — especially in technology — call “troubleshooting,” which I’ll describe here as the pitfalls to avoid. To be sure, there are many bumps along the road to becoming a franchisee, it’s the way of the entrepreneur, and this article will outline five of them. Not taking advantage of the franchisor’s initial and on-going training is the first pitfall. Take time to focus on learning — right from

Niagara Parks chefs Elbert Wiersema (left) and Paul Pennock.

the get-go. Immerse yourself in the operations of the business, from the inside and out. Get onboard with new products and services early on, and never compromise quality. Take advantage of the collective wisdom and experiences of those who went before you, especially since it is offered as part of your investment in franchising. There’s a wealth of knowledge collected and offered to you in a franchise chain that has a long and healthy track record. If you’re just starting out, get the lay of the land by asking questions and looking for mentors inside and outside of the company. It will make your transition into this special kind of entrepreneurship smoother and more satisfying. The second pitfall is trying to do it all alone. At the outset, get friends and family involved, make sure you have support systems in place and, most importantly, use the franchisor’s expertise in operations and marketing. The franchisor is there for your support.

Take full advantage of the resources and programs offered. Regardless of your skills and abilities, the franchisor is there to support your business. As for family and friends, they want you to succeed and will, within reason, help you in your moments of need. They are a resource; invite them into the success of the business as much as you can. The third pitfall is not understanding the numbers. Make an effort to understand your financial statements. Always self-audit financial statements, weekly reports, food costs, labour costs, et cetera. This is a small business and with any new or small business, every dollar counts. Your “paper trail” (or accounting) is hugely important and part of your job as an entrepreneur and franchisee. Bookkeeping is one talent that you will have to develop in order to be successful. Any successful franchisee will tell you that it will become easier as you gain experience.

From left: OCTA executive director Rebecca Mackenzie, Terri Matthews, Paul Harber and Grant Howes.

Not understanding the terms and conditions of franchise documents is the fourth pitfall. Get independent legal advice. Know your rights and responsibilities under the franchise agreements. Make sure to learn what is expected, required and what you are entitled to — consider the help of legal or accounting professionals. Not investigating the franchise system before purchasing; making an emotional decision, not an informed decision. Together, these combine as the fifth pitfall. Investigate before you invest. Make site visits, call current and former franchisees and gather as much pertinent information as you can. Take the time to figure out how this will impact and improve your life, find the right fit. Franchising represents a great future if you do things right, and avoid these pitfalls. It’s your future and it’s only through your bright future that our our industry can continue to thrive.

Marie Zimmerman, Hillside Music Festival executive director.

OCTA Summit focuses on taste of place TORONTO — Creating experiences and collaboration were on the menu at this year’s Ontario Culinary Tourism Alliance (OCTA) Summit held at the Westin Prince Toronto Nov. 9. Paul Harber, chef proprietor at Ravine Vineyard’s restaurant in St. David’s, Ont., is a firm believer that a rising tide raises all boats. This is why Ravine supports other local wineries. “For, me it’s about trying to create a better destination,” said Harber. “We’ll be better as a whole.” Harber joined a panel discussion with Terri Matthews of Boshkung Brewing in Minden Mills, Ont., and Grant Howes of County Cider Company in Waupoos, Ont. during the summit. Howes supports other local businesses with a rotating wine program at the destination cidery’s restaurant. At Niagara Parks, chef Paul Pennock has five full service restaurants under his purview. Three of these restaurants are designated under OCTA’s Feast ON program. There are plans to audit the two remaining restaurants in the future. Feast ON designation requires a restaurant, event or experience to ensure at least 25 per cent of its food and beverage comes from On-

tario suppliers. As of mid-November, 190 operations had applied for the program and 109 had been designated. With almost 400,000 covers between April 1 and Oct. 20, Niagara Parks’ restaurants present many opportunities to serve and promote local food and drink. Ontario purchases at its full service restaurants equalled more than $1.4 million, with 35 per cent of its food purchases from within the province (about $845,000) and 80 per cent of beverages coming from Ontario (about $585,000). Pennock said when applying for Feast ON designation, he was confident the restaurants would meet the criteria in the beverage category, being in wine country. Pennock audited all of the restaurants’ suppliers. “It was a lot of work, but became easier,” he said. At Elements on the Falls, chef Elbert Wiersema is using Lake Erie perch and pickerel instead of salmon. He said smaller menus, reducing portions and getting creative are keys to balancing increased local products with food cost. “The chef has to get excited about it. … It kind of rubs off,” he said.

Pennock said menu design and challenging suppliers were key to increasing local food. “It’s about the whole region coming together to make this program work,” he said. President of Meeting Change Mariela McIlwraith shared best practices on going green with an emphasis on reducing food waste. She suggested developing a waste reduction strategy for items with a higher ecological output, such as meat and dairy. “The meat and dairy we have here are far too good to be tossed out,” McIlwraith added. McIlwraith encouraged avoiding air-freighted food, using seasonal and regional product as well as serving smaller portions, but better quality food. “Maybe it’s not about talking about food miles,” said McIlwraith, noting other benefits to local food include quality, support for the community and creating an authentic experience. When it comes to extending the season, “It really does come down to planning,” McIlwraith said. With $31 billion worth of food wasted in Canada annually, McIlwraith noted nine percent (almost $3 billion) is from restaurants and hotels. “That’s a really good opportunity for us to

do something,” she noted. Her tips for menu planners: be flexible, focus on quality, review guaranteed numbers and offer fewer options and more plate sizes at buffets, communicate with guests about your food waste strategy. “The biggest obstacle to reducing food waste is the fear that you’re going to run out,” said McIlwraith. She called for a paradigm shift: focus on quality and creating an experience. Other OCTA Summit speakers included Nicole Vaugeois, British Columbia regional innovation chair in Tourism and Sustainable Rural Development, Marie Zimmerman, executive director of Hillside Music Festival, and Nick Gray, founder and chief executive officer of Museum Hack.

Culinary tourism stars The Ontario Culinary Tourism Awards of Excellence were handed out on Nov. 10. In the experience category, Niagara Culinary Tours was crowned. Norfolk Country picked up the award for leadership. The Ontario Culinary Event of the Year went to Taste Real, Guelph Wellington Local Food Fest.

December 2015 | 7


Brock St. Brewery is moving to its namesake

WHITBY, Ont. – Brock Street Brewing is in the process of moving to its namesake. The Whitby-based brewery had originally planned to open in the old fire hall on Brock Street, a municipal building that has been vacant for more than a decade. However, the town’s council wasn’t ready to part with the property. Instead, council decided to study its process for handling proposals to purchase municipal property. “We wanted to be in the old fire hall, but there was just so much red tape,” said brewmaster Eric Ross. “It was going to take longer than the owners were willing to wait.” The owners of Brock Street Brewing – Mark Woitzik, Victor Leone, Scott Pepin, and Chris Vanclief – decided to rent a space on Hopkins Road and opened the brewery there in April. Now, the brewery is ready to move

to a Brock Street location. The owners have secured land at Brock and Dunlop streets, and plan to build a two-storey, 13,000-square-foot brewhouse and restaurant. The brewery’s owners are now in the process of having the land rezoned with a goal of beginning construction this spring. “When the opportunity came up to get another location downtown, we jumped on that,” Ross said. “It’s exciting, I’m looking forward to it. It will be really good to have Brock Street Brewing on Brock Street.” The brewing company will likely recruit a restaurateur to operate foodservice at the new location, Ross explained. “We’re not really interested in running a restaurant as well as a brewery, but we do want to have food at the location,” Ross said. Ross added brewing would likely

Server Morgan Derby and brewmaster Eric Ross. continue at their Hopkins Street location. “We’ll probably use it as an R&D facility, seasonal and small batch stuff,” Ross said. “We’ll do all of our production brewing at the bigger facility downtown.” Currently, Brock Street is brewing about 3,000 litres per week, with a maximum capacity of 36,000 litres.

The new brewhouse will allow the brewery to double its capacity. Since opening in April, Brock Street has found taps in about 30 restaurants and bars in Durham Region and the GTA. “The demand has grown exponentially. Now we will hopefully be able to keep up with it,” Ross said. The brewery is currently produc-

ing a blonde, Irish red, amber, porter and IPA. The blonde and Irish red serve as Brock Street’s flagship beers. “Our blonde is a really approachable beer. We are very particular about what ingredients we use,” Ross said. “We’ll never release anything out of here that I wouldn’t want to drink in my own house.”

Acquisition helps Labatt expand its beverage menu

Tom Paterson, president of Junction Craft Brewing.

West Toronto brewers unite for small batch beers TORONTO – Junction Craft Brewing is partnering with four of its west end Toronto neighbours to create a limited series of unique beers. Through the West End Craft Brew Project, The Junction Brewery invited Indie Alehouse, Lansdowne Brewery, Rainhard Brewing Co. and Bandit Brewery to collaborate on four beers: a chocolate porter, a fall bock, a black IPA and a red IPA. The collaboration generated 300 litres of each of the four brews. “We’ve never really done collaborations before, but it was always something we talked about doing,” said Tom Paterson, president of Junction Brewery. “We kind of had our heads down and were really busy from the get-go. We’ve had a chance to look up.” All four beers were released Nov. 19 to 21, and available only at the participating

8 | Ontario Restaurant News

breweries. Junction also produced a map highlighting the breweries’ locations. For Lansdowne and Bandit, the collaboration is the first beverage released by the breweries. “Lansdowne Brewing is getting their license together and brewpub set up, but they can’t brew there yet,” Paterson said, noting Bandit is in the process of setting up their brewery. “They can actually sell their own beer for the first time.” Although the five brewers are technically working with their competition for the collaboration, Paterson explained on another level, the brewers are not rivals. “I never talk poorly of anyone that makes beer, even the big guys, but those are the guys we need to be competitive against,” Paterson said, noting competition is a recurring question within craft brewing. “A lot of the craft brewers do

have to stick together and want to help each other out when we can. We’re all in the same boat.” Although the brewers are working together, Paterson noted they all brought unique perspectives on how to tackle the small batch beers during the brewing process. “That’s the great thing about brewing beer; everyone has a different take on everything,” Paterson said. “Everyone we’re working with has completely different tastes.” The November release isn’t the only opportunity to taste a Junction Brewery collaboration. The West End Craft Brew Project will return for a second round next spring with four new brewers. “Ideally it’s seasonal, so we can do it four times a year,” Paterson said. “I don’t want to get too ambitious right now.”

VANCOUVER — Labatt is once again expanding its roster of beverages. On Nov. 10, the company announced it is purchasing several ready-to-drink, spirit-based beverages from the Mark Anthony Group of Companies. The beverages include Mike’s Hard Lemonade, Palm Bay, Okanagan Cider, as well as the Turning Point Brewery in British Columbia, which brews the Stanley Park family of brands. According to The Globe and Mail, Labatt, owned by AnheuserBusch InBev, will pay $350 million for the brands. “We’re excited about the agreement to acquire a highly creative portfolio of brands in the fast growing ready-to-drink and cider segments,” Labatt Canada president Jan Craps said in a news release. “We will benefit from the experience and leadership of the people behind the success of such trailblazing brands.” In the United States Mark Anthony retains full ownership of its market. As well, the company retains ownership of its von Mandl Family’s collection of Okanogan Valley wineries. When the transaction closes, the company will focus on Mark Anthony Wine & Spirits, a wine, spirits and beer importer and distributor across Canada. “This is a very bold step into the future for our business,” said Anthony von Mandl, Mark Anthony Group founder and chairman. “Mark Anthony is fortunate to be operating from a position of considerable financial strength and market leadership. Once this transaction is complete it will provide even greater financial capacity as we embark on a new era of significant investments and growth.” All brands acquired by Labatt will continue to be managed on an independent basis with the same recipes and ingredients. Labatt is also planning a capital investment in the Turning Point Brewery. The Mark Anthony brands are Labatt’s second acquisition in about a month. In October, the brewer announced it had purchased Toronto-based Mill Street Brewing.

Southbrook on route to


NIAGARA-ON-THE-LAKE — Southbrook Vineyards was the first Canadian winery certified biodynamic in 2008, and the winery continues to evolve and innovate every year. Southbrook is part of a group of 11 wineries, dubbed Somewhereness, devoted to stewardship of the land. The name, borrowed from wine writer Matt Kramer, is an English translation of the concept of terroir or taste of place. In line with this idea, Southbrook created its Witness Block, a section of the farm intended to reflect the fullest expression of the vineyard’s biodynamic principles. While most modern vineyard blocks are planted to a single clone of a given grape variety, explained director of marketing and sales Paul DeCampo, the Witness Block is a planting of a mixture of three different Cabernet Sauvignon clones. “The plant material was selected from an earlier planting on the site, with cuttings taken from the best performing vines, and sent to a nursery for grafting onto rootstock,” DeCampo noted. Selections and planting were aligned with the biodynamic calendar and lunar cycles. The biodynamic principle of operating the farm as a self-sustaining organism with limited reliance on inputs from outside the farm is also reflected in this initiative. The first bottling

from the Witness Block was the 2013 vintage, which will be available next spring. Director of winemaking and viticulture Ann Sperling experimented with orange wine last year and has quadrupled the batch for the 2015 vintage. Essentially, white wine grapes are treated more like red in a winemaking style dating back thousands of years. There are a handful of Ontario wineries that have dabbled in recent years. Instead of crushing the grapes and removing the juice from the skins for fermentation, orange wines are white wines that have had skin contact. At Southbrook, vidal grapes are hand-harvested and a portion of grapes are destemmed, a portion are left as whole bunches and 20 per cent are crushed to create enough liquid to submerge the fruit. After a month of maceration, the wine is pressed and will age until January when it will be bottled without filtration. The residue (or lees) will act as a preservative, as no sulphites will be added, giving the wine texture and flavour. The orange wine will also be available in the spring. “It was a good wine for us in the restaurant [channel] last year,” said Sperling. Dubbed the biodynamic duo, Southbrook

Juliet Orazietti, Linc Farm @Southbrook. owners Marilyn and Bill Redelmeier brought on chef Shawn Murphy to head up foodservice at the winery. Traditionally outsourced, the winery decided to bring food operations in house this summer with the creation of Farmers’ Table @Southbrook. The St. Catherine’s native set up an 80-seat restaurant outside with a large pizza oven and barbecue. Using the winery’s bioflavia, local red fife flour and a Canadian tipo 00, Murphy created a pizza crust for the full-service bistro. “We planted about a 50-metre-long by onemetre-wide garden with 75 heirloom tomato plants, about 36 different varieties, all different kinds of colours,” said Murphy. On the third Thursday of every month into November, Murphy hosted an Oak Room Dinner Series to showcase products or themes. Spending time both front- and back-of-

house during his career, Murphy creates his dishes using Southbrook’s wines as inspiration, sometimes as an ingredient. “When we have these Oak Room Series it’s as much about the local ingredients as me taking a particular wine and teaching people how to do food and wine pairings or how to show different sides of a wine or how to use ingredients differently; I try to integrate it,” he said. Southbrook also held an inaugural lamb fest in the fall, showcasing the organic lamb from onsite Linc Farm, run by Juliet Orazietti and her husband Martin Weber. In addition to breeding lamb for sale, the sheep fertilize the vineyard and promote biodiversity. At the back of Southbrook’s 150-acre property are more than 70 ewes, two rams, their lambs, chickens, a dog, two cats, and 10 heritage pigs, which arrived in October.





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with a Canadian twist By Bill Tremblay Assistant Editor HAMILTON, Ont. – A Hawaiian staple is now on the menu at the Hamilton Farmers’ Market. Salar Madadi and Jeannie Crawford opened Pokeh in the market’s food court in November. The eatery features poké, a Polynesian raw fish salad bowl, comparable to a bowl of sushi. “People aren’t really scared of raw fish anymore. It’s not like it was,” Madadi said. “If you like sushi, you will like this.” Poké is a popular go-to meal in its native Hawaii, found nearly everywhere from grocery stores to gas stations. At Pokeh, a poké bowl offers a raw tuna, salmon or tofu, mixed with a selection of toppings such as enoki, wakame, nori strips or spicy sesame seeds, served on a bed of rice. Bowls cost between $10

and $13. Although similar to sushi, poké delivers bolder flavours and larger cuts of fish. “It’s more savoury in the seasoning and the sauces,” Crawford said. While the dish originated in Hawaii, the mainland United States has embraced poké, particularly the West Coast. That’s where Madadi and Crawford first sampled the dish, during their honeymoon in the Venice Beach neighbourhood of Los Angeles. “We kind of randomly stumbled on it when we were walking down the boardwalk,” Madadi said, noting he has yet to find a Canadian poké bar. “We tried it there and it was awesome. Anytime we went to the states after that, I tried to find a poké place.” With a lack of Canadian poké options, Madadi noted an opening in the foodservice market. He created the Pokeh concept, which allows

Jeannie Crawford and Salar Madadi. customers to select a protein as well as 20 toppings and sauces. “With the toppings, I really want to have whatever is in season and always have new and different things,” Madadi said. Pokeh is a change of pace for Madadi. He first entered foodservice with the MeatVentures Meat Wagon, a food truck and catering company specializing in house-cured, hardwoodsmoked carnivorous menu items. Pokeh, however, isn’t a move away from the flavours that won Madadi numerous barbecue competitions as well as the title of Canadian National Bacon Champion in 2014. The new venture highlights Madadi’s diverse culinary interests.

“I’m Filipino and Iranian; I grew up eating everything,” Madadi said. “With cooking, and the stuff I like to eat, it’s all over the place.” Pokeh will allow Madadi and Crawford to work in foodservice throughout the winter, helping to retain interest in their offerings. “You can’t just go away and expect people to remember you when you open in the spring,” Madadi said. The new venture is also opening the doors to new customers with its vegetarian options. “It gets people you may not have reached out to before,” Crawford said. “The Meat Wagon is not known for the place to get vegetarian food.”

AllStar Wings and Ribs set to open 10th location VAUGHAN, Ont. – Following a career in aviation, Tom Anastopoulos decided to tackle a different type of wing. In the early 2000s, Anastopoulos was laid off from his job in aeronautics. He soon decided to combine his love of cooking with previous restaurant experience to create the AllStar Wings and Ribs concept. “The offerings in the market were limited and I thought we could do much better,” said Anastopoulos, who is president of the restaurant group. “An opportunity presented itself, which I guess I took advantage of.” Starting with his own rib recipe, Anastopoulos began building the menu and theme of the restaurant. The first location, which had about 45 seats, opened in Markham, Ont., in 2003. “Within a year, it just took off,” Anastopoulos said. “Demand was far exceeding what our expectations were.” Rather than open a sports bar, Anastopoulos created a sports-themed family restaurant concept for AllStar. The move broadened the restaurant’s available customer demographic. “The world today is becoming a lot more complicated,” Anastopoulos said. “If there’s one thing that unites all people from everywhere, no matter what your background is, it’s sports.” After opening in Markham, Anastopoulos began working on the second location, which opened in Richmond Hill, Ont., in 2005. “Within three days, we had lineups,” Anas-

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topoulos said. “From that point, we started thinking about the future, expansion and replicating the concept. In 2009, AllStar opened its flagship location in Vaughan, Ont., which includes a training centre and corporate head office. Today, the restaurant has grown to include eight locations in Southern Ontario and one in Vancouver — part of a franchising deal that allows up to 10 locations on the West Coast. The 10th AllStar location is currently under construction in Pickering, Ont. “I’m a foodie myself. I love to eat food. I love cooking,” Anastopoulos said. “I had the sense I had a good thing, but I

never imagined it would have got to this point.” Allstar’s menu features more than 200 flavours of wings, Nathan’s Famous Hot Dogs, ribs, as well as a variety of sandwiches and salads. Anastopoulos said travelling around the world inspires many of the sauces for AllStar’s wings and ribs. “I have enjoyed the flavours from around the world and I wanted to incorporate that into the offerings. That’s an aspect of what I believe is appealing.” he said, noting the most popular flavour is his own chipotle recipe. The decor has been compared to a sports “hall of fame.” Alongside numerous televisions,

each AllStar location features a large amount of authentic, and sometimes autographed, sports memorabilia. “We see it at the Olympics, sports brings everybody together regardless of their background,” Anastopoulos said. “It was a matter of capturing that and pairing it alongside a good food offering.” Now with 10 locations, Anastopoulos said AllStar is considering expanding outside of Canada. “We do plan to eventually cross the border and beyond, but we’re not at that point yet,” Anastopoulos said. “It is something we’re seriously considering.”



OntariO Ontari O

Research by Peter Elliott

Design elements by

BEVERAGES Alcohol: Beer

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1 2 | Ontario Restaurant News

Ravensbergen Bakery Supplies Ltd. Silesia Velox Grill Machines Ltd. Stephan Machinery (Canada) Ltd. The Middleby Corporation Unifiller Systems Inc Univex Corporation Barbecue Equipment, Smokers

Brute Kitchen Equipment Inc., The Diamond Group Cookshack Inc. Crown Verity Inc. GBS Foodservice Equipment M.K.E. Industries NU-VU Food Service Systems, a Middleby Company Pitco Frialator Inc. Smokaroma, Inc. Southern Pride Distributing LLC TFI Food Equipment Solutions Inc. Bar Equipment

American Metalcraft Inc. Azbar Inc. Bar Maid Electric Glass Washers Beer Gas Systems Berg Liquor Controls Blendtec Bum Contract Furniture Carlisle Foodservice Products Draught Services Euro-Milan Distributing Faema Canada Freepour Controls Inc. Hamilton Beach Brands Inc Harco Enterprises Ltd. ISI Cream Whipper / Jascor Housewares Inc. Magnuson Industries, Inc. Nor-Lake Inc., a Division of Standex Perlick Corporation POS Canada Sculpture Hospitality, formerly Bevinco Sure Shot Precision Pours Zuccarini Importing Co. Ltd.

Buffet Equipment, Cafeteria Equipment, Banquet

Bauscher Hepp Inc. BBC Sales & Service Ltd - Ontario Browne + Co. Brute Kitchen Equipment Inc., The Diamond Group Bum Contract Furniture Bunn-O-Matic Corporation of Canada Canada Cutlery Inc. Celco Inc. Front of the House G.E.T. Enterprises Inc. Hatch Industries Ltd. Kason Industries Lockwood Manufacturing Company PanSaver Ovenable Pan Liners Prince Castle Inc. Randell, a Unified Brands Subsidiary Rational Canada Inc. Silesia Velox Grill Machines Ltd. Southern Aluminum Specialty Beverage Solutions Sterno Candle Lamp

Syracuse China Company Tableware Solutions Ltd. Tomlinson Industries Tork Hygiene Products, a Division of SCA Total Tabletop Plus Inc Vollrath Company L.L.C. Carts, Carriers

Brute Kitchen Equipment Inc. Bum Contract Furniture Cambro Manufacturing Company Carter-Hoffmann Forbes Industries Hatch Industries Ltd. Johnson-Rose Inc. Rubbermaid Canada Commercial Products Tarrison Products Ltd. China, Dinnerware, Flatware, Glassware

Anchor Hocking Bauscher Hepp Inc. Browne + Co. Dudson (North America) European Hotel & Restaurant Imports Ltd. Fortessa of Canada Front of the House Globe Hotelware Agency Inc. Homer Laughlin China Co. Igloo Food Equipment Ltd. IVO Cutlery Canada Ltd. Johnson-Rose Inc. Libbey Canada Inc. Noritake Canada Limited Oneida Canada Ltd. Recoplast Ltd. Sirius Tabletop Corporation Steelite International Canada Ltd. Syracuse China Company Table Top Resources Tableware Solutions Ltd. The Hall China Co. Total Tabletop Plus rudeau Corporation Villeroy & Boch Tableware World Tableware Inc. WWRD Canada Inc. (Wedgewood, Waterford, Royal Doulton) Zwilling J.A. Henckels Canada Ltd. Cleaning

3M Canada Company, Building and Commercial Services Division, Food Services Clorox Professional Products Company Colgate-Palmolive Canada Inc.


5105 Tomken Rd. Mississauga, ON L4W 2X5 Tel: 1-800-352-5326 Fax: 1-800-665-5256

Willoughby Distribution Inc. Dealer: Equipment

Pressure Kleen Services Co. Sundance Pressure Cleaning Coffee Equipment

Alfa Cappuccino Imports Inc. BBC Sales & Service Ltd - Ontario BBC Sales & Service Ltd. Bunn-O-Matic Corporation of Canada Canterbury Coffee Espresso Avenue Espresso Canada Euro-Milan Distributing

Hamilton Beach Brands Inc McCullagh Coffee & Juiceables Mother Parker's Tea & Coffee Inc. Nespresso Coffee Nestle Professional Beverages / Vitality Foodservice Canada Ltd. Newtech Beverage Systems Ltd. Reunion Island Coffee Limited Saeco, division of Philips Canada Schaerer Espresso Machines, division of Supramatic SupraMatic Inc. Swissh Commercial Equipment Inc. Tomlinson Industries Van Houtte Inc. Zuccarini Importing Co. Ltd. Concession Equipment, Supplies

A.J. Antunes & Co. APW Wyott, a Standex Company BBC Sales & Service Ltd. Cooper-Atkins Corporation Great Western Products Hatco Corporation Igloo Food Equipment Ltd. Megcour Foodservice Inc. Serve-Canada Food Equipment Ltd. Server Products Silesia Velox Grill Machines Ltd. Specialty Beverage Solutions Star Manufacturing International Inc. TFI Food Equipment Solutions Inc. Tomlinson Industries Tork Hygiene Products, a Division of SCA Containers (Food)

Berry Plastics Cambro Manufacturing Company CKF Inc. (Royal Chinet) Front of the House Genpak Georgia Pacific Canada Consumer Products Hatco Corporation M & Q Plastics Inc Pactiv Canada Inc. Polar Pak Reynolds Food Packaging Canada Inc. Rubbermaid Canada Commercial Products Serve-Canada Food Equipment Ltd.

Advantage Restaurant Supply Niagara Falls Arctic Refrigeration and Equipment Barrie Equipment Sales Inc. (RED) Brokerhouse Distributors Inc Bunzl Canada Ltd. (ESI) - Burlington Butcher and Restaurant Equipment C.A. Paradis Inc. Campione Restaurant Supply Inc. Canada Food Equipment Ltd. Celco Inc. Chesher Equipment Chefs Paradise / C.A. Paradis Inc. Chris's Store Fixtures Cook's Mate Restaurant Equipment Supply Inc., The (RED) Custom Stainless Works Inc. David Food Processing Equipment Del-Bac Sales Ltd. (ESI) Demenz Restaurant and Hotel Supplies Ltd.(ESI) Dinetz Restaurant Equipment Ltd. Eurodib Golden Horseshoe Hotel & Restaurant Supply Guardsman Distributors H & K Canada Hamilton Store Fixtures Ltd - HSF Hanway Restaurant Equipment Hendrix Restaurant Equipment & Supplies - Brockville Head Office Hendrix Restaurant Equipment & Supplies - Kingston Hendrix Restaurant Equipment & Supplies - London Hendrix Restaurant Equipment & Supplies - Ottawa Hendrix Restaurant Equipment & Supplies - Pickering Hobart Food Equipment Group Canada I Food Equipment Igloo Food Equipment Ltd. J.F.S. Restaurant Equipment Ltd. (RED) Jarden Consumer Solutions Jordash Co. Ltd. Kitchenaid Canada, a Whirlpool Division La Compagnie Empire Crockery Level it Inc. LG Electronics Canada Maxum The Commercial Kitchen Depot MCL Hospitality Ltd. Mel's Restaurant Supplies Nella Cucina Nella Cutlery & Food Equipment Inc. Niagara Restaurant Supply Ltd. Nikolaou Restaurant Equipment Ltd. PVA Enterprises / Reliable Food Service Equipment Roma Caribbean Hotel & Restaurant Supply Ltd. Russell Food Equipment Ltd - London Russell Food Equipment Ltd - Ottawa Russell Food Equipment Ltd - SSMarie Russell Food Equipment Ltd - Thunder Bay Russell Food Equipment Ltd - Toronto S.T.O.P. Restaurant Supply Ltd. Sharply Restaurant Equipment and

Supplies Silver Star Metal Fabricating Inc. Sodexo Ontrak Purchasing Services Specialty Beverage Solutions Spring Air Systems Sunshine Bar & Restaurant Supply Tiba Restaurant Equipment Service Trans Canada Store & Restaurant Supplies Ltd. (RED) Trillium Sales & Marketing Trimen Food Service Equipment Inc. W.H. Puddifoot Ltd Williams Food Equipment Co. Ltd. Dish Washing Equipment, Supplies

Avmor Ltd. / Kleen Canada Blakeslee Foodservice Equipment Burlodge Canada Ltd.

Cooper-Atkins Corporation

Hobart Food Equipment Group Canada Insinger Machine Co. Jet Tech Systems / MVP Group Magic White Inc. Meiko USA, Inc. Miele Limited MVP Group, formerly Canadist International Power Soak, a Unified Brands Company Procter & Gamble Professional San Jamar Foodservice Solutions JYJ Swissh Commercial Equipment Inc. Total Tabletop Plus Inc Union Gas Whirlpool Canada Dispensers (Non-Beverage)

Chef Specialties Dante Group International Ltd. Ecolab Kruger Products San Jamar Foodservice Serve-Canada Food Equipment Ltd. Server Products Tork Hygiene Products, a Division of SCA Dispensing Equipment (Beverage)

BBC Sales & Service Ltd. - Ontario Berg Liquor Controls Bunn-O-Matic Corporation of Canada Chef Specialties Draught Services Hoshizaki America Inc. IMI Cornelius Inc. Magnuson Industries, Inc. Megcour Foodservice Inc. Pepsi Beverages Canada Regal Ware Inc. Saeco, division of Philips Canada Salton/Jascor Serve-Canada Food Equipment Ltd. Server Products

Specialty Beverage Solutions Toronto Hospitality UBC Group Western Refrigeration & Beverage Equipment Ltd.

Display Cases: Refrigerated & NonRefrigerated

A.J. Antunes & Co. Brute Kitchen Equipment Inc., The Diamond Group Cool King Refrigeration Ltd. Coolmate Rentals Decastris Refrigeration Euro-Milan Distributing Faema Canada General Refrigeration HABCO Henny Penny Corporation Hoshizaki America Inc. Igloo Food Equipment Ltd. Lockwood Manufacturing Company QBD Modular Systems Silver King True Food Service Equipment Western Refrigeration & Beverage Equipment Ltd. Distributor: Equipment

Arctic Refrigeration and Equipment

GBS Foodservice Equipment General Filtration Henny Penny Corporation Keating of Chicago Inc. Kendale Products Ltd. M.K.E. Industries Perfect Fry Company Permul Limited Pitco Frialator Inc. TFI Food Equipment Solutions Inc. Griddles & Grills

Accutemp Products Inc. APW Wyott, a Standex Company Bakers Pride Oven Company, a Standex Co Electrolux Professional Garland Canada GBS Foodservice Equipment M.K.E. Industries MVP Group, formerly Canadist International Permul Limited Pitco Frialator Inc. Quest Metal Works Ltd., div. of Russell Food Equipment Ltd. Star Manufacturing International Inc. The Middleby Corporation Wood Stone Corporation HVAC

Canplas Industries Ltd. LG Electronics NRG Equipment Inc. Ice Machines, Cubers, Ice Storage

Hamilton Agencies Hamilton Store Fixtures Ltd - HSF Igloo Food Equipment LRS Paging Canada Magnuson Industries, Inc. PVA Enterprises / Reliable Food Service Equipment Rabco Food Service Limited Food Processing Equipment & Blenders

Berkel Company, a Division of ITW Food Equipment Bettcher Industries Inc. Duke Manufacturing Co. Dynamic International Electro Freeze Globe Food Equipment Co. Igloo Food Equipment Ltd. Orient Depot Tarrison Products Ltd. Tiger Canada Distribution Univex Corporation Varimixer c/o Garland Canada Vita-Mix Waring Commercial Fryers

44 Degrees North American Range APW Wyott, a Standex Company Autofry Distex M & M Inc. Filtercorp Frymaster Corp. c/o Garland Commercial Ranges Garland Canada, a Division of Manitowoc

Bunn-O-Matic Corporation of Canada Canada Food Equipment Ltd. Hoshizaki America Inc. Ice-O-Matic/Mile High Equipment Co. Ltd. IMI Cornelius Inc. Kold-Draft Magic White Inc. Manitowoc Ice Inc. Permul Limited Ravensbergen Bakery Supplies Ltd. Scotsman Ice Systems USA TFI Food Equipment Solutions Inc. Induction Cooking

CookTek Electrolux Professional Globe Hotelware Agency Inc. Heartland Food Products KBC Specialty Products Inc. Regal Ware Inc. Vollrath Company L.L.C. Kettles: Steam & Electric

Accutemp Products Inc. JustSteph Sales Inc. Merco Products, division of Manitowoc The Middleby Corporation Tomlinson Industries Knives, Knife Sharpening

Bettcher Industries Inc. Canada Cutlery Inc. Chef Works Canada Inc Dexter-Russell, Inc.

IVO Cutlery Canada Ltd. Nella Food Equipment Smooth Edge Sharpening Service Victorinox Switzerland Zwilling J.A. Henckels Canada Ltd. Laundry Equipment, Supplies

Coinamatic Commercial Laundry Inc Ecolab Magic White Inc. Miele Limited Milnor Laundry Systems Union Gas Whirlpool Canada Manufacturers Agents

Arnott Distributors Inc. Bum Contract Furniture Chesher Equipment Ltd. Collis Group Dayco Distributing Ltd. Fort Marketing Ltd. - West KGB Marketing Inc. Maximum Food Sales & Marketing Inc. Nunes Culinary Source Permul Limited S.L. Crawford & Associates Ltd. S.P. Sales Canada Inc. Total Tabletop Plus Inc Unisync Group W.D. Colledge Co. Ltd. Microwave Ovens

Amana Commercial Products, a Division of Whirlpool MVP Group, formerly Canadist International Panasonic Canada Inc. Permul Limited Serve-Canada Food Equipment Ltd. Sharp Electronics of Canada Ovens: Bakery & Combination

Belleco Inc. Brute Kitchen Equipment Inc., The Diamond Group Canada Food Equipment Ltd. Doyon Equipment Inc., A Middleby Company Earthstone Wood/Gas Fire Ovens Eurodib Henny Penny Corporation Igloo Food Equipment Ltd. NU-VU Food Service Systems, a Middleby Company Sipromac / Picard Ovens Pasta Making Equipment, Products

Bluebird Manufacturing Crown Custom Metal Spinning Inc. Espresso Avenue Faema Canada Stephan Machinery (Canada) Ltd. Patio Equipment, Heaters

Calcana Industries Ltd IR Energy Inc. J. B. Lynn & Associates Ltd. Patron Products Inc. Schwank Ltd.

Pizza Equipment, Products

Alfa Cappuccino Imports Inc. American Metalcraft Inc. APW Wyott, a Standex Company Bakers Pride Oven Company, a Standex Co Bluebird Mfg Brute Kitchen Equipment Inc., The Diamond Group Canada Food Equipment Ltd. Chicago Metallic Bakeware Canada Crown Custom Metal Spinning Inc. CTX, A Middleby Company Distex M & M Inc. Euro-Milan Distributing Faema Canada Garland Canada, a Division of Manitowoc Hatco Corporation Lockwood Manufacturing Company Merco Products, division of Manitowoc Moretti Ovens Canada PanSaver Ovenable Pan Liners Robot Coupe Serve-Canada Food Equipment Ltd. The Middleby Corporation Thunderbird Food Machinery Inc. Tomlinson Industries What A Pizza Wood Stone Corporation Plasticware (Disposable)

Berry Plastics Cowling and Braithwaite Co. Ltd G.E.T. Enterprises Inc. Georgia Pacific Canada Consumer Products Harco Enterprises Ltd. Orbis Corporation, formerly Norseman Plastics Pactiv Canada Inc. Polar Pak Reynolds Food Packaging Canada Inc. Solo Cup Canada, a Division of Dart Stir Sticks & Picks International Inc. Tiimports Ltd. Total Tabletop Plus Inc Unisource Canada Inc. POS Systems

AM/PM Service Ltd. Armagh Cash Register Ltd. Casio Canada Ltd. Caterease Software/Horizon Business Services Chase Paymentech Canada CLS Info Givex HDX Solutions InnSource Solutions Inc. Justin eTraining Key POS

Maitre'D by Posera

2020 Robert-Bourrassa, Suite 1900 Montreal, QC H3A 2A5 Tel: 888-404-2662 Fax: 514-499-9951

Matrix Integrated Solutions Menu Tools Inc. Micros Systems Inc., an Oracle Company NCR Radiant Systems Panasonic Canada Inc. PixelPoint

Pos CanaDa inC.

5580 Ambler Dr. Mississauga, ON L4W 2K9 Tel: 905-629-2990 Fax: 905-629-9552

POS Systems Ltd. Profitek P.O.S. Solutions Radeon Advanced POS Solutions Sharp Electronics of Canada Silverware POS Inc. Squirrel Systems Sweda Canada Inc. Technic POS Teletec Systems Inc. Toshiba TEC Canada Inc. TouchBistro Trim - P.O.S. Software Visual Information Products Vivonet Inc. Volante Systems Pots, Pans

Bluebird Manufacturing Browne + Co. Chicago Metallic Bakeware Canada Crown Custom Metal Spinning Inc. Padinox Inc. Polar Ware Company Regal Ware Inc. Vollrath Company L.L.C. Zwilling J.A. Henckels Canada Ltd. Racks & Storage

Brute Kitchen Equipment Inc., The Diamond Group Cres Cor Crown Custom Metal Spinning Inc. Ecolab Julien Commercial Kitchen Solutions - QC Market Forge Industries Inc. Megcour Foodservice Inc. Metropolitan Wire (Canada) Ltd. Ranges, Broilers & Rotisseries

American Range Bakers Pride Oven Company, a Standex Co Blodgett Oven Company Cleveland Range c/of Garland

Commercial Ranges Distex M & M Inc. Garland Canada, a Division of Manitowoc GBS Foodservice Equipment Hardt Equipment Manufacturing Igloo Food Equipment Ltd. Kendale Products Ltd. M.K.E. Industries NU-VU Food Service Systems, a Middleby Company Permul Limited Pitco Frialator Inc. Quest Metal Works Ltd., div. of Russell Food Equipment Ltd. Rational Canada Inc. Southern Pride Distributing LLC TFI Food Equipment Solutions Inc. The Middleby Corporation The Montague Company Toastmaster, A Middleby Company Vollrath Company L.L.C. Wood Stone Corporation

Refrigeration Equipment, Service & Hardware

Action Restaurant Equipment Services Ltd. APW Wyott, a Standex Company Arctic Refridgeration Beverage-Air Built Rite Solutions Canadian Curtis Refrigeration Inc Carlisle Foodservice Products Cooper-Atkins Corporation Distex M & M Inc. HABCO Hoshizaki America Inc. IFI Refrigeration Igloo Food Equipment Kason Industries M.K.E. Industries Master-Bilt, a Standex International Company Norbec Systems Inc. Nor-Lake Inc., a Division of Standex Silver King Tarrison Products Ltd. True Food Service Equipment Western Refrigeration & Beverage Equipment Ltd. Restroom Equipment, Supplies

Alpine Specialty Chemicals Ltd Avmor Ltd. / Kleen Canada Bay West Paper (Wausau Paper) Canadian Linen and Uniform Service Cannon Services Carlisle Foodservice Products Cascades Tissue Group Cintas - The Uniform People Deb Canada Diversey Care, a Division of Sealed Air Ecolab Georgia Pacific Canada Consumer Products KBC Specialty Products Inc. Kruger Products Procter & Gamble Professional Rubbermaid Canada Commercial Products

San Jamar Foodservice Tork Hygiene Products, a Division of SCA Scales

Browne + Co. Ecolab Gemsys Money Handling Systems Globe Food Equipment Co. JustSteph Sales Inc. Kilotech POS Canada Toshiba TEC Canada Inc. Slicers

Berkel Company, a Division of ITW Food Equipment Bizerba Canada Inc. Canada Cutlery Inc. Edlund Company Globe Food Equipment Co. Robot Coupe Univex Corporation Vollrath Company L.L.C. Thermometers

Bios Professional / Thermor Ltd. Cooper-Atkins Corporation DayMark Safety Systems Ecolab Toasters

Belleco, Inc. Hamilton Beach Brands Inc Hatco Corporation JustSteph Sales Inc. Megcour Foodservice Inc. Merco Products, division of Manitowoc Star Manufacturing International Inc. The Middleby Corporation Trays

Cambro Manufacturing Company Carlisle Foodservice Products Cima-Pak Corp G.E.T. Enterprises Inc. Johnson-Rose Inc. Mfg Tray Co Orbis Corporation, formerly Norseman Plastics Pactiv Canada Inc. Polar Pak Rubbermaid Canada Commercial Products Utensils: Kitchen & Cooling

Bios Professional / Thermor Ltd. Bluebird Mfg Brama Inc. (RED) Canada Cutlery Inc. Chef Specialties G.E.T. Enterprises Inc. IVO Cutlery Canada Ltd. Johnson-Rose Inc. Thunder Group Inc. Trudeau Corporation Zwilling J.A. Henckels Canada Ltd. Warming & Holding Equipment

Alto-Shaam Canada Inc. Carter-Hoffmann CookTek

December 2015 | 1 3



Equipex Ltd FWE - Food Warming Equipment Co. Inc. GBS Foodservice Equipment Kendale Products Ltd. Metropolitan Wire (Canada) Ltd.

FOOD Appetizers, Hors D’Oeuvres

Barber Foods Bonte Foods Limited Clearwater Seafoods Limited Expresco Foods Grand River Foods High Liner Foods Inc. IFC Seafood Janes Family Foods Ltd. King and Prince Seafood Kontos Foods Les Aliments O'Sole Mio Inc McCain Foods Canada Olymel/Galco Reuven International Selkirk Foods Willowfield Enterprises Ltd Bakery Products

ACE Bakery Ardent Mills Backerhaus Veit Ltd. BakeMark Ingredients Canada Ltd. (AFD) - Oakville BakeMark Ingredients Canada Ltd. (AFD) - Richmond HO

Canada Bread Company, division of Grupo Bimbo Carole's Cheesecake Company Ltd. Chudleigh's Coveted Cakes Dealers Ingredients Inc. Dufflet Pastries, division of Best Baking Inc. English Bay Batter Inc. Fiera Foods Company Flour Confections General Mills Canada Corporation Give and Go Prepared Foods Gourmet Baker Inc. Handi Foods Ltd. / Mediterranean Bakery Kirkwood Kitchens, a Division of Dewnorth Kontos Foods L & M Bakers Supply Co. La Danoiserie La Rocca Creative Cakes Lentia Enterprises Ltd. - Toronto McCall's Bakers Warehouse McCormick Canada Oakrun Farm Bakery Ltd. Otis Spunkmeyer Canada Ltd, division of Aryzta P & H Milling Group Pfalzgraf Patisserie PreGel CANADA

Puratos Canada Inc. Qzina Specialty Foods Ralcorp / Western Waffles Ltd. Ravensbergen Bakery Supplies Ltd. Richardson Foods, division of Heinz Canada Rich's Products of Canada Rich's Products of Canada, formerly Dorgel Saputo Foods Ltd. (Dairyworld Foods) Sara Lee Foodservice Ltd Solis Mexican Foods Inc. The Original Cakerie Ltd. Tradition Fine Foods Ltd. Tree of Life Canada ULG, a KeHe Company Weston Foodservice Ltd. Wow! Factor Desserts Cheese, Cheese Products

Agropur, Cheese and Ingredients Division

Strubs, division of Whyte's Unico Inc. Unilever Foodsolutions Wing's Foods of Alberta Ltd. Dairy Products

Agropur Dairy Cooperative Dealers Ingredients Inc. Elco Fine Foods Inc. Gay Lea Foodservice Kozy Shack Enterprises Natrel, a Division of Agropur Neilson Dairy, a Division of Saputo Parmalat Canada Saputo Foods Ltd. (Dairyworld Foods) SunOpta Inc. Deli Meats

Brandt Meat Packers Ltd. Expresco Foods Olymel/Galco Pillers Sofina Foods Springer's Meats Inc. Tyson Foods, Inc. Vienna Meats Desserts & Dessert Products

Black River Cheese Chicago 58 Food Products Limited Dealers Ingredients Inc. Fifth Town Artisan Cheese Finica Food Specialties, a Gellert Global Co Flanagan Foodservice Inc. Ivanhoe Cheese, division of Gaylea Jan K. Overweel Ltd. Kraft Foodservice Inc. Les Aliments O'Sole Mio Inc Monforte Dairy Neilson Dairy, a Division of Saputo Parmalat Canada Salerno Dairy Products Limited Saputo Foods Ltd. Skotidakis Farm Solis Mexican Foods Inc. Tree of Life Canada ULG, a KeHe Company Upper Canada Cheese Company Cookies & Confectionery

Dare Foods Limited - Food Service Division McCall's Bakers Warehouse Rich's Products of Canada Condiments (General)

Derlea Brand Foods E.D. Smith & Sons Ltd., division of Treehouse Foods H.J. Heinz Company of Canada Ltd. JFC International (Canada) Inc. Kikkoman Sales USA, Inc. Kraft Foodservice McCormick Canada McIlhenny Company Olive-it Canada Reckitt Benckiser Canada Inc. Richardson Foods, division of Heinz Canada Select Food Products Ltd. Smucker Foods of Canada

1 4 | Ontario Restaurant News

Carole's Cheesecake Company Ltd. Chapman's Ice Cream Good Humor/Breyers Ice Cream Gourmet Baker Inc. Kontos Foods La Rocca Creative Cakes Martin Desserts McCain Foods Canada PreGel Canada Rich's Products of Canada Sara Lee (Tyson FoodService) The Eli's Cheesecake Company Unilever Ice Cream Wow! Factor Desserts Distributors: Food

Better Food Concepts Costco Wholesale Canada Ltd. Coveted Cakes Empire Foods Ltd. (ITWAL) Findlay Foods Ltd. - Kingston Flanagan Foodservice Inc. Kitchener Flanagan Foodservice Inc. - Owen Sound Flanagan Foodservice Inc. - Sudbury GFS - Milton Giraffe Food & Beverage Greenhouse Central IFC Seafood Kariba Foods Ltd. Kehan Food Imports Inc. Kronos Foods Ltd. Mercury Wholesale Foods Morton Wholesale Ltd. North Ontario Food Sales Olympic Wholesale Co. Ltd. Reliable Food Supplies Inc. Ricco Food Distributor Sheridan Specialties Inc. Skor Wholesale Marketplace, division of Colabor Stewart Foodservice Inc. Summit Food Service Distributors Inc. - London

Summit Food Service Distributors Inc. - Mississauga Sysco - Central Ontario Sysco - Kingston Sysco - Milton Sysco - Thunder Bay Sysco - Toronto Sysco - Windsor Sysco - Woodstock Tannis Food Distributors Trent Valley Distributors Ltd. Willowfield Enterprises Ltd Wow! Factor Desserts Eggs, Egg Products

Burnbrae Farms Ltd. Cargill Kitchen Solutions Country Queen Foods Egg Farmers of Ontario EggSolutions Inc. MFI Food Canada, a Michael Food subsidiary

Vegetables Unico Inc. Weston Foodservice Ltd. Wing's Foods of Alberta Ltd. Wong Wing Foods, division of McCain Foods Fish, Seafood & Shellfish

Alaska Seafood Marketing Institute Allseas Fisheries Inc. Aqua Star Canada Inc. Atlantic Aqua Farms Inc. Azuma Foods (Canada) Co Ltd Clearwater Seafoods Limited Partnership Clover Leaf Seafoods Inc. Confederation Cove Mussel Co. Ltd. Export Packers Company Limited Flanagan Foodservice Inc. Grand River Foods


Carmen Creek Gourmet Bison Clearwater Seafoods Limited Expresco Foods Grand River Foods Heritage Frozen Foods Ltd. KeyBrand Foods Inc. Kirkwood Kitchens Les Aliments O'Sole Mio Inc Les Plats du Chef (Thyme & Truffles) Marsan Foods Ltd. Meat & Livestock Australia Nestle Professional Peter the Chef Fine Foods Ltd. Pintys Delicious Foods TMF - The Meat Factory Ethnic Foods / Kosher

Backerhaus Veit Ltd. Bonte Foods Limited Burke Corporation ConAgra Foods Canada Inc. Elco Fine Foods Inc. Finica Food Specialties, a Gellert Global Co Grecian Delight Heritage Frozen Foods Ltd. Italpasta Ltd. Jan K. Overweel Ltd. JFC International (Canada) Inc. Kontos Foods Kronos Foods Ltd. McCormick Canada Meaty Meats Inc. Mission Foods

Naleway Foods Ltd. Ozawa Canada Inc. Patak's Foods Limited Patty King International Pintys Delicious Foods Queens Pasta Rosina Food Products, Inc. Shalit Fine Foods Solis Mexican Foods Inc. Sonora Foods Tatangelo's Wholesale Fruits &

Hooked Inc. IFC Seafood Janes Family Foods Ltd. King and Prince Seafood MacGregor's Meat & Seafood Ltd. Ocean Brands Oceanfood Sales Ltd. Oyster Boy Prince Edward Aqua Farms Sea Watch International Shafer Haggart Ltd. Sysco Fine Meats Toppits Foods Ltd. Trident Seafoods Corp. True North Salmon Co. Willowfield Enterprises Ltd Food Broker

Aliments AGG Foods C. B. Powell Corporation C.W. Shasky & Associates Ltd. Concord National Inc. - Ontario Freeman Signature International Pacific Sales Ltd. J.L. International Magnum Food Brokers Inc. McCormack Bourrie Sales & Marketing PJB - Primeline - Ontario Provision Sales & Marketing Inc. Rosemount Sales & Marketing Starr Alliance Sales & Marketing Agents T. McConnell Sales & Marketing Ltd. Total Focus Foodservice Sales & Marketing Inc. Tree of Life Canada ULG, a KeHe Company Trimark Sales & Marketing TTS Marketing Uniidirect Sales & Marketing Upper Canada Food Group Ltd. French Fries

Cavendish Farms Lamb Weston Canada, a Division of ConAgra McCain Foods Canada Simplot Foods

Fruits: General

A. Lassonde Inc. A.J. Lanzarotta Wholesale Alasko IPS Frozen Foods Inc. Canadian Prairie Garden Purees Dole Packaged Foods Flanagan Foodservice Inc. Norpac Food Sales Ontario Food Terminal Board Prodex Shafer Haggart Ltd. Sun Rich Fresh Foods Inc. Sunkist Growers Tatangelo's Wholesale Fruits & Vegetables The California Cling Peach Board Game Meats

Black Angus Fine Meats & Game Canards du lac Brome Ltd. Carmen Creek Gourmet Bison Hills Foods Ltd. Lake Land Meats Sysco Fine Meats Healthcare Foods / Gluten Free Allergy

Aliments ED Foods Inc. EggSolutions Inc. Les Aliments O'Sole Mio Inc Grand River Foods Marsan Foods Ltd. McCormick Canada Meaty Meats Inc. MFI Food Canada, a Michael Food subsidiary Nestle Professional Parmalat Canada Piller's Fine Foods, division of Premium Brands Pintys Delicious Foods Reuven International Shafer Haggart Ltd. Summer Fresh Salads W.T. Lynch Foods Limited Meats

AdvancePierre Foods Belmont Meat Products Ltd. Black Angus Fine Meats & Game

BontÉ Foods Limited

615 Champlain St. Dieppe, NB E1A 7Z7 Tel: 506-857-0025 Fax: 506-859-6905

Brandt Meat Packers Ltd. Burke Corporation Cardinal Meat Specialists Ltd. Cargill Kitchen Solutions Chicago 58 Food Products Limited Delft Blue/Proveal Elite Meat Company, The European Quality Meats and

Sausages Export Packers Company Limited Expresco Foods Finica Food Specialties, a Gellert Global Co Flanagan Foodservice Inc. Grand River Foods Hormel Foods International Corporation Intercity Packers Ltd. Jadee Meat Products Leavoy Rowe Beef Co. Lesters Foods Limited MacGregor's Meat & Seafood Ltd. Maple Leaf Foodservice Meat & Livestock Australia Meaty Meats Inc. Montpak International New Zealand Lamb Co. Olymel/Galco Ontario Pork Original Philadelphia Cheesesteak Co. Piller's Fine Foods, division of Premium Brands Rose Packing Company Inc. Sara Lee Foodservice Ltd Sofina Foods Springer's Meats Inc. Sysco - Honeyman's Beef Sysco Fine Meats Tasty Chip Steak Products Ltd. The Bruss Company, a Tyson Foods Division The Butcher Shoppe TMF - The Meat Factory

Tyson Foods, Inc. VIAU Foods Inc. Oils, Fats, Shortenings

ACH Food Companies Inc. Bunge (Canada) C.P. Vegetable Oil Inc. CanolaInfo Cargill Canada ConAgra Foods Canada Inc. Dealers Ingredients Inc. Dow Agro Sciences Hubberts Industries Richardson Oilseed Limited Smucker Foods of Canada Stratas Foods Vito Oil Filter Organic, Natural Foods

Canadian Prairie Garden Puree Carmen Creek Gourmet Bison Gerhards Importers Canada Ltd. Italpasta Ltd. Meat & Livestock Australia Monaghan Mushrooms Prodex Qualifirst Foods Ltd. Sol Cuisine Strubs, division of Whyte's SunOpta Inc.

Pasta, Noodles

Italpasta Ltd.

Nestle Professional Olivieri Foods, a Division of Catelli Pasquale Bros. Downtown Ltd. Peter the Chef Fine Foods Ltd. Queens Pasta Unico Inc. Pizza, Pizza Products

Ardent Mills Aurora Importing and Distributing Backerhaus Veit Ltd. Bonte Foods Limited Burke Corporation Chase Global Foods Ltd. ConAgra Foods Canada Inc. Earthstone Wood/Gas Fire Ovens H.J. Heinz Company of Canada Ltd. Hormel Foods International Corporation Jadee Meat Products Kontos Foods McCain Foods Canada McCormick Canada Musco Family Olive Co. Nestle Professional Olive-it Canada Olymel/Galco P & H Milling Group Parmalat Canada Queens Pasta Rich's Products of Canada Rich's Products of Canada, formerly Dorgel Salerno Dairy Products Limited Saputo Foods Ltd. (Dairyworld Foods) Springer's Meats Inc. Tyson Foods, Inc. Unico Inc. VIAU Foods Inc. Vienna Meats Portion Packs

H.J. Heinz Company of Canada Ltd. McIlhenny Company Richardson Foods, division of Heinz Canada Smucker Foods of Canada Sun Rich Fresh Foods Inc. W.T. Lynch Foods Limited Wing's Foods of Alberta Ltd. Potatoes, Potato Products

Bamford Produce Co. Ltd. Basic American Foods Cavendish Farms Heritage Frozen Foods Ltd. Lamb Weston Canada, a Division of ConAgra McCain Foods Canada Potatoes New Brunswick Reser's Fine Foods

Tatangelo's Wholesale Fruits & Vegetables Poultry

AdvancePierre Foods Brandt Meat Packers Ltd. Burke Corporation Chicken Farmers of Ontario D&D Poultry Elite Meat Company, The Exceldor Foods, aka Butterball Canada Exceldor Poultry Export Packers Company Limited Expresco Foods Grand River Foods Intercity Packers Ltd. Janes Family Foods Ltd. JD Sweid, formerly Elmira Poultry Inc. King Cole Ducks Ltd. La Brochette Maple Leaf Foodservice Maple Lodge Farms Nikolaos Fine Foods Ltd Olymel/Galco Piller's Fine Foods, division of Premium Brands Pintys Delicious Foods Reuven International Simplot Foods Sofina Foods SunOpta Inc. Sysco Fine Meats TNT Foods International Turkey Farmers of Ontario Tyson Foods, Inc.

Gerhards Importers Canada Ltd. H.J. Heinz Company of Canada Ltd. Ivanhoe Cheese, division of Gaylea JC Creative Foods Les Aliments O'Sole Mio Inc Neil Jones Food Company Nestle Professional Olivieri Foods, a Division of Catelli Richardson Foods, division of Heinz Canada Select Food Products Ltd. Solis Mexican Foods Inc. Torani Italian Syrups Unilever Foodsolutions W.T. Lynch Foods Limited Wing's Foods of Alberta Ltd. Seasonings, Spices, Herbs

ACH Food Companies Inc. Aliments ED Foods Inc. Berthelet Food Products Bush Dreams Chef Paul Prudhommes' Magic Seasoning Blends Chef Specialties Chester Fried Chicken Club House Derlea Brand Foods Fresh Herbs by Daniel Fresherized Foods Kerry Ingredients & Flavours Lentia Enterprises Ltd. - Toronto Malabar Super Spice


Dainty, Les Aliments Dainty Foods MARS Canada Shafer Haggart Ltd. Salad Dressings

Carole's Cheesecake Company Ltd. Dr. Oetker Canada Ltd. E.D. Smith & Sons Ltd., division of Treehouse Foods Les Aliments O'Sole Mio Inc McCullagh Coffee & Juiceables Richardson Foods, division of Heinz Canada Select Food Products Ltd. Unilever Foodsolutions Sauces, Bases

McIlhenny Company Snacks, Snack Foods

Backerhaus Veit Ltd. Coveted Cakes Diamond Foods / California Walnuts J&J Snack Foods Corp. Johnvince Foods Distribution Kellogg Canada Inc. MARS Canada Pepsi Foods Canada Piller's Fine Foods, division of Premium Brands Sara Lee Foodservice Ltd Solis Mexican Foods Inc. Trophy Foods Inc. SOUPS

Aliments eD FOODs

6200 Trans-Canada Pointe-Claire, QC H9R 1B9 Tel: 1-800-267-3333 Fax: 514-695-0281

Berthelet Food Products Campbell's Foodservice Catelli Foods Canada Corporation E.D. Smith & Sons Ltd., division of Treehouse Foods Earth's Own Food Company

Aliments ED Foods Inc. Berthelet Food Products Bonte Foods Limited Campbell's Foodservice Clearwater Seafoods Limited Partnership H.J. Heinz Company of Canada Ltd. Marsan Foods Ltd. Neil Jones Food Company Nestle Foodservice Canada Norpac Food Sales Sea Watch International Unilever Foodsolutions

Tomatoes, Tomato Products

Aurora Importing and Distributing California Tomato Growers ConAgra Foods Canada Inc. E.D. Smith & Sons Ltd., division of Treehouse Foods Greenhouse Central H.J. Heinz Company of Canada Ltd. Italpasta Ltd. Les Aliments O'Sole Mio Inc Neil Jones Food Company Prodex Stanislaus Food Products Tatangelo's Wholesale Fruits & Vegetables Unico Inc. Toppings (Whipped)

Bunge (Canada) Gay Lea Foodservice Parmalat Canada Richardson Foods, division of Heinz Canada Rich's Products of Canada Vegetables

A.J. Lanzarotta Wholesale Alasko IPS Frozen Foods Inc. Arctic Gardens, a Bonduelle Company Bondi Produce

Canadian Produce Marketing Association Cavendish Farms Delmare Quality Foods Ltd. Flanagan Foodservice Inc. Fresh USA (CA & FL) Tomatoes Gielow Pickles Greenhouse Central H.J. Heinz Company of Canada Ltd. I-D Foods Corporation Monaghan Mushrooms Norpac Food Sales Ontario Food Terminal Board Ponderosa Mushrooms Shafer Haggart Ltd. Summer Fresh Salads Tatangelo's Wholesale Fruits & Vegetables Ubbelea Mushroom Farms Ltd. Yogurt

Chapman's Ice Cream Danone Inc. Dr. Smoothie Brands Gay Lea Foodservice Natrel, a Division of Agropur Neilson Dairy, a Division of Saputo Parmalat Canada PreGel CANADA Skotidakis Farm Ultima Foods Yogen Fruz Yoplait, division of General Mills



Alaska Seafood Marketing Institute Beef Information Centre Canadian Association of Foodservice Professionals Canadian Beverage Association Canadian Culinary Federation (CCFCC) Canadian Hospitality Foundation Canadian Produce Marketing Association CanolaInfo Catfish Institute, The Chicken Farmers of Ontario Commercial Food Equipment Service Association Dairy Farmers of Canada - Ottawa Dairy Farmers of Ontario Food and Consumer Products of Canada Heart & Stroke Foundation of Canada Hotel Association of Canada National Sunflower Association of Canada Inc. Ontario Accommodation Association Ontario Chinese Restaurant & Food Services Association Ontario Craft Brewers Ontario Greenhouse Vegetable Growers Ontario Hostelry Institute Ontario Pork Ontario Restaurant Hotel & Motel Association Ontario Service Safety Alliance Ontario Tourism Education Corporation Ontario Tourism Marketing Partnership Corporation\'s (OTMPC) Potatoes New Brunswick Resorts of Ontario Restaurants Canada Tea Association of Canada Turkey Farmers of Ontario Wild Blueberry Association of Canada Wine Council of Ontario Workplace Safety and Preventation Services Bank

Bank of Canada CIBC Evolocity Financial Group Interac National Bank of Canada TD Bank Royal Bank of Canada Buying Group

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Consultants: Management, Marketing, Training

II by IV Design Associates adHOME Creative Brick and Mobile dine.TO Hospitality Marketing Consultants Inc. Hospitality Solutions Ottawa Justin eTraining Marsh Canada Menu Tools Inc. MPP Marketing Group Inc. Parnell Kerr Forster R.E.D. Canada Restaurant Equipment Distributors of Canada Limited Smart Serve Ontario Steritech Surety Food Safety Group Inc The Fifteen Group TrainCan Inc. Workplace Safety and Insurance Board Credit Cards

American Express (Amex Canada) Diners Club Canada, division of BMO Direct Cash ATM Discover Card Global Payments Canada GP MasterCard Moneris Solutions POS Canada TD Visa VISA Canada Design Consultants: Interior, Exterior

Cricket Design Company Inc. Hirschberg Design Group Inc. II BY IV Design Associates Inc. J. B. Lynn & Associates Ltd. Jump Branding and Design Inc.

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December 2015 | 1 5


Flanagan continues to grow

President Dan Flanagan.

KITCHENER, Ont. — Flanagan Foodservice recently made its second acquisition of 2015, the purchase of certain assets of Christian Bros. Restaurant Equipment. The deal closed on Oct. 23 and includes inventory and customer lists. One of the Christian Bros. former owners, Mike Muchos, has come onboard to look after his customers who are now with Flanagan. Located at 46 Rosemount Ave. in Toronto, Christian Bros.’ 22,000-square-foot facility was not part of the Flanagan deal and at press time, was listed for $2.4 million. Flanagan also acquired Mississauga, Ont.based Reliable Food Supplies Inc. in February and both businesses were integrated into Flanagan’s Kitchener, Ont. branch. “Our broad strategy is to continue to grow our business and growth will come both organically and through acquisition. We’re focused on Ontario because there is such a significant market share in Ontario that we don’t need to go

anywhere else,” said president Dan Flanagan. He noted 41 per cent of all foodservice visits in the Canadian market take place in Ontario. “We have lots of room to grow in this province. We have a particular focus on more densely populated regions: GTA, southwestern Ontario, eastern Ontario,” said Flanagan. The company is a family-owned and operated distributor to the Ontario foodservice industry with more than 6,000 customers, a 60-person sales team and a fleet of 74 vehicles. Flanagan employs about 500 people and has 250,000 square feet of distribution space with centres in Kitchener, Sudbury and Owen Sound, Ont. “We’re out of space right now so we are looking at expanding,” Flanagan said. “In terms of warehouse space, we’re jammed again, and our last warehouse expansion in Kitchener was in 2009. So it seems to be about every five years, we need to add on some space.”

Agriculture and food market analyst says pork has “good margins” TORONTO — Pork prices, which rose dramatically last year following an outbreak of porcine epidemic diarrhea (PED), have come down in 2015. “Pork declined dramatically, beef is remaining very high,” agriculture and food market analyst Kevin Grier told a webinar organized by Ontario Pork. Compared to other mainstream animal proteins, pork remains competitive and has above average margins, noted Grier, while chicken is average and beef margins are “dismal,” but improving. “Relatively speaking, pork is very competitive compared to competing meats, especially beef,” said Grier.

Despite declining prices, Canadian per capita consumption has decreased. “In the last few years, pork demand has been stabilizing,” Grier said, adding given the price last year, “people could have eaten a lot less.” This is a result of the public hearing positive messages about animal protein and byproducts after years of the “butter is bad” mentality. “I bet pulled pork has done more for pork demand than anything,” Grier said. With respect to a report on the correlation between colorectal cancer and the consumption of red and processed meat published by the World Health Organization on Oct. 26, Grier said it’s difficult to judge the effect. While some analysts have said there is no

PRODUCTS Crown Royal named World Whisky of the Year GIMLI, Man. – Labelling Crown Royal Northern Harvest Rye a “masterpiece” is an understatement, according to renowned whisky writer Jim Murray. On Nov. 19, Northern Harvest Rye was named the 2016 World Whisky of the Year in Murray’s Whisky Bible, the first time a Canadian product has placed first in the publication’s 13 years. Northern Harvest Rye scored a record-tying 97.5 out of 100 points. “Crown Royal Northern Harvest pops up out of nowhere and changes the game,” Murray said. “It certainly puts the rye into Canadian Rye. To say this is a masterpiece is barely doing it justice.” Crown Royal Northern Harvest Rye (45 per cent ABV) was released in Canada this fall. The spirit is the brand first 95 per cent rye whisky. Crown Royal is distilled in Gimli, Man., a

1 6 | Ontario Restaurant News

town of about 2,000 people on the western shore of Lake Winnipeg. T h e d i s t i l l e r y, now owned by Diageo, began producing Crown Royal in 1939, following a visit from King George VI and Queen Elizabeth. In addition to being named the 2016 World Whisky of the Year by Murray, Northern Harvest Rye recently received a double gold medal at this year’s San Francisco World Spirits Competition.

impact, Grier heard anecdotal evidence of a notable decline in processed sales. With other things going on in the market, Grier said the report may have been a contributing factor, and certainly didn’t help. Senior economist for Restaurants Canada Chris Elliott also contributed to the webinar. “We’re seeing consumers looking for convenience,” he said. Looking at total foodservice sales by segment, sales at quick service restaurants increased 5.9 per cent in 2015 over the last year. In full service, sales grew four per cent and caterers saw growth of 4.4 per cent. The only segment that saw a decline in sales was drinking places, which lost revenue by 4.3 per cent. Total

foodservice sales of $74.9 billion increased 4.4 per cent in 2015. Factoring in menu inflation at 2.8 per cent, real growth was 1.6 per cent. Elliott also highlighted the most common items on menus. French fries came in at No. 1, followed by burgers, breakfast sandwiches and poultry. In terms of fastest-growing menu items, breakfast sandwiches are leading the charge with a 14 per cent increase over 2014. Looking at meat-based offerings, burger servings have increased four percent and are the fifth fastest growing item; in ninth place, bacon/ sausage increased nine per cent; while chicken sandwiches increased six per cent and fell into 10th place.

Libbey expands its Master’s Reserve Prism is the latest glassware to join Libbey Foodservice’s Master’s Reserve collection. The new pattern features an authentic, angular design that lends itself to creatively presenting wine and cocktails. Prism has a large surface area allowing wine to breathe and a wide deep bowl to concentrate aromas as well as a visual cue to control pour volume. Each pattern in the Master’s Reserve collection is crafted with ClearFire glass, formulated with Libbey’s High Brilliance Soda Lime, which

ensures a radiant shine without potentially harmful metals. A signature flat foot also provides for stable presentation.

Culinary Software Services releases ChefTec xt5 Culinary Software Services, a provider of backoffice technology for the foodservice industry, is releasing its newest version of ChefTec software, xt5. The new version runs on Windows 10, 8/8.x, and 7. It features enhanced ordering and lot tracking, as well as more comprehensive menu and recipe costing. Some of ChefTec’s xt5 enhancements are:

enhanced recipe and menu costing with inclusion of labour; the ability to include non-food items in event costs; more features providing tracking and elimination of waste for a greener operation; alerts indicating the presence of allergens and gluten in recipes; greater mobile capability with managed tasks to track progress of inventory-taking by employee; and mobile requisitioning module added to allow remote requisitioning from anywhere in the operation.


Tracking guests who did not choose the eatery By Scott Stewart

Understanding the obvious


When we look at these consumers more closely, there are certain facts that may not be surprising. For instance, 33 per cent of consumers who did decide on the restaurant say that they had an excellent overall experience, and 38 per cent say they would definitely return. Those figures are just 24 per cent and 22 per cent, respectively, among consumers who did not choose. It is intuitive to presume people who did not pick the restaurant are more likely to be unhappy and less likely to return. While that may be true, restaurateurs shouldn’t be too quick to dismiss these consumers and assume that they won’t come back. Awareness and trial are two of the greatest goals for any operator in today’s market. Chains spend millions on advertising, and independents work extremely hard to not only get their name out there, but encourage consumers to try their restaurant. In the case of consumers who did not choose the restaurant, an operator has the opportunity to serve someone who may have never come through their doors. In other words, these consumers are an opportunity to convert people into new customers by providing them with an outstanding dining experience. Most operators today would jump at the chance to win a new customer simply by executing as well

e all have our favourite dining places in town. Whether it’s a fine dining spot downtown or a quiet joint around the corner, we frequent the places we know we’ll like. We’ve also all been in the situation where we don’t get to choose where we’re going to eat. It may be a group of friends meeting for dinner, or a kids’ choice night that results in us going to a restaurant we otherwise would not have visited. While this is something we all know from a consumer perspective, what effect does this situation have on the restaurant industry? Is there anything operators can do to capitalize on the opportunity? This type of situation isn’t a niche. According to The NPD Group, 22 per cent of all full service restaurant (FSR) visits are driven by another person in the party. That means at any given time, more than one in five guests in an FSR are only there because someone else decided on the restaurant. Although this behaviour will always be evident in a marketplace that is built around group occasions, it is important to better understand a segment of consumers that represent more than 300 million annual FSR visits.

George Brown overhauls culinary centre

TORONTO — George Brown College unveiled its new Centre for Hospitality and Culinary Arts facilities, which will act as a foodservice industry collaboration hub, in early November. Supported by a $7-million investment from the Federal Economic Development Agency for Southern Ontario and matching George Brown College, donor and industry contributions, the facility will support a diverse group of customers, including restaurants, wine and alcoholic beverage companies, food and beverage processing and manufacturing organizations, foodservice companies, hospitals and other research facilities including universities. Located at 215 King St. East, the renovated space occupies 18,000 square feet and includes The Chefs’ House, the college’s onsite learning restaurant with 65 seats and space for private dinners for 12 guests. Dean Lorraine Trotter said the restaurant overhaul makes the space more functional for front-of-house learning. To create a multi-faceted event space, two classrooms were transformed, making room for

meetings, sensory testing, food product sampling and launches. The third-floor wine theatre features 48 tasting stations and can be used for beverage research, testing, product development, launches and training. On the fourth floor, a research lab is under development with two kitchen areas. The school’s Food Innovation and Research Studio (FIRSt) is still operating at 300 Adelaide St., but research will move to the new facility in the winter. “There’s another shoe to drop,” said Trotter, in response to a query about what will become of the FIRSt facilities. “The industry is telling us they need more of our grads,” said Trotter, adding the college is working to make that happen. Trotter added what she finds special about the facility is the flexibility of the spaces for a combination of different functions. “This is intended to be [the industry’s] home in the heart of downtown Toronto’s culinary centre,” Trotter said.

as they know they can, which is why this portion of the market is such a large, untapped opportunity.

Knowing when to execute This is easier said than done. While this is a sizable slice of the market, and it would be great to be able to convert them to consumers, there are certainly challenges to turning them into loyal customers. This is why it is important to gain a better understanding of these consumers and put the odds in your favour as an operator. One way of anticipating this behaviour is to know when it’s happening. People who did not choose the restaurant are about 11 per cent more likely to visit on weekends than on weekdays. More specifically, these people who didn’t choose are 18 per cent more likely to visit at weekend suppers than people who did choose. In addition, the average group size of parties including people who didn’t choose is almost 60 per cent larger than occasions from people who chose the restaurant. This information begins to help the operator better understand how to anticipate these visitors. The final step is to consider what an operator can do to convert these people into loyal customers. Knowing a large group at a weekend supper is much more likely to have non-

choosers in the party, there is an opportunity to over-deliver to these groups on service to ensure a premium experience. Something like menu recommendations for these groups can both engage the consumers, as well as point the new customers to the menu items that you think are more likely to bring them back in the future. Offering high quality shareable menu items and appetizers is another potential tactic, knowing these large weekend groups are more likely to share their food.

Maximizing every opportunity Within a market that continues to be flat, no stone can be left unturned when looking for traffic growth. While we all know that some people in restaurants are only there due to someone else’s selection, that isn’t a reason to miss an opportunity to create a new customer. By working strategically to impress these new potential customers, operators have the chance to develop a larger loyal base of guests. Scott Stewart is an account manager, foodservice Canada for The NPD Group. The NPD Group has more than 25 years of experience providing consumer-based market information to leaders in the foodservice industry. For more information, visit or contact him at

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December 2015 | 1 7

PEOPLE Guillermo Herbertson Barsa Taberna brought on Guillermo Herbertson as executive chef. Drawing on his Mexican heritage and from his travels in Spain, Herberston developed a menu rooted in traditional Spanish fare with a modern twist. The menu was developed with consulting chef Chris McDonald, who came on with the Toronto restaurant following the departure of chef Michael G. Smith.

Darren Tristano Winsight, a business-to-business media and information company specializing in the convenience-retailing, restaurant and noncommercial foodservice industries, announced on Nov. 10 it has appointed Darren Tristano as president of Technomic. Winsight acquired Technomic, a provider of primary and secondary market information and advisory services to the food industry, in August. Tristano joined Technomic in 1994 and for the past twenty years has overseen its information services division. All of Technomic’s senior staff and leadership team remain onboard in support of Tristano.

Jackie Lo of Cluny Bistro & Boulangerie in Toronto and sous chef Jeff Glowacki.

Ontario Road to The Royal Chef Challenge The Ontario Road to The Royal Chef Challenge finals were held Nov. 14 at The Royal Agricultural Winter Fair. The Royal’s Burnbrae Farms Food & Lifestyle Stage featured two winning chefs from the regional fairs — Shawn Adler of The Flying Chestnut in Flesherton, Ont., and Isaac Co of Smash Kitchen and Bar in Unionville, Ont. — against the finalist from the Toronto division, Jackie Lo of Cluny Bistro & Boulangerie. Earning the title of Royal Chef Champion

was Lo, who served a main dish of heirloom tomato consommé, poached lobster, shrimp and lobster dumplings, oven-dried tomato, salted egg yolk crumble, basil oil, fennel frond, tomato sautéed in a goose fat served with goat cheese foam. For dessert, Lo made apples and Bailey’s Irish Cream crème brûlée, financier (small French cake), Bailey’s cremeux, meringue sticks, crumble, deep-fried apples, apple sorbet and apple cider reduction.

Cherriosity wins best in show at Ontario Cider Awards

Canadian Culinary Championships TORONTO – Two Ontario chefs will head to Kelowna, B.C., next year to compete at the Canadian Culinary Championships on Feb 5-6. In the Toronto competition, chef Stuart Cameron of Byblos came out on top. Cameron’s dish of pressed quail, foie gras mousse borek, rose jam and Iranian pistachio was paired with Benjamin Bridge 2013 Nova 7. In Ottawa, Atelier chef Marc Lepine won the regional title. Gold Medal Plates competitions were held across the country in October and November. Atelier and Cameron will face nine other

chefs in the Canadian finals: Matthew Batey, The Nash Restaurant & Off Cut Bar, Calgary; Jan Trittenbach, Solstice Seasonal Cuisine, Edmonton; Martin Ruiz Salvador, Fleur de Sel, Lunenburg, N.S.; Jonathan Thauberger, Crave Kitchen + Wine Bar, Regina, Roger Andrews, Relish Gourmet Burgers, St. John’s, N.L.; Norm Pastorin, The Cornerstone, Winnipeg; Darren Craddock, Riverside Country Club, Saskatoon, Alex Chen, Boulevard Kitchen & Oyster Bar, Vancouver; and Guillaume Cantin, Les 400 Coups, Montreal.

TORONTO – Cherriosity from West Avenue Cider has been crowned best in show at the Ontario Cider Awards. More than 30 varieties of cider entered the event, held at the Royal Agricultural Winter Fair on Nov. 12. Alongside best in show, gold, silver and bronze medals were awarded to the top ciders in two categories: traditional apple and other fruits. The winners are: Best in Show: Cherriosity from West Avenue Cider. Traditional apple Gold: Spirit of the Woods from Revel Cider; Silver: 501 Semi-Dry Cider from Brickworks Ciderhouse; Bronze: Original Apple Cider from KW Craft Cider.

Amy Robson from West Ave Cider. In the other fruit category Gold: Cherriosity from West Avenue Cider Silver: Avec Pinot Noir from Shiny Apple Cider; Bronze: Grow a Pear Cider from Double Trouble Brewing.

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From all of us at Leavoy Rowe,

Merry Christmas & Happy New Year! For more information please contact us at: 905.272.2330 1.866.444.7974

Leavoy Rowe Beef Co. 2576 Wharton Glen Avenue Mississauga, Ontario L4X 2A9

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