Issuu

& Restaurant Canadian

Winter 2017

Foodservice News Official Magazine of the Canadian Culinary Federation

INNOVATING

THE INDUSTRY

Publication Agreement #40033126

TECHNOLOGY AND STRATEGIES FOR 2018

KITCHEN CLEANING FROM A VIEW

Challenges and solutions for improved restaurant cleaning — Page 37

OFFICIAL E-NEWSLETTER:

OFFICIAL WEBSITE:

Canadian Trailblazer Equal Parts Hospitality | Dinner Diversity | Innovating for Dollars | Pasta Perfection| Learning About Lupin

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contents Winter 2017 VOL. 8 NO. 4

30 COVER STORY

COLUMNS

FEATURES

14 Innovating the Industry New technology and strategies for 2018

10 Finance Innovating for Dollars

12 Pasta Perfection Healthy ingredients give pasta a healthy makeover

By Alex Fraser

44 Allergy Awareness Learning About Lupin

DEPARTMENTS 4 Editor's Note Innovating to Win 6 Canadian Trailblazer Equal Parts Hospitality

By John Clausen

By Food Allergy Canada

By Sean Moon

30 Dinner Diversity Emerging global cuisines find a place at the dinner table By Dora Meza

SPECIAL SUPPLEMENTS

8 Chef Q&A Pedro Pereira, Fishbone Bistro

37-41 Kitchen Cleaning from a View Challenges and solutions for improved restaurant cleaning

46 Crunching Numbers Increasing Labour Costs

21-28 The Canadian Culinary Federation’s À LA MINUTE

42 Cleaning Smart The latest innovations in dishwashing equipment

EDITOR'S NOTE

INNOVATING

TO WIN

Canadian

Restaurant Foodservice News The official publication of the Canadian Culinary Federation, RestoBiz.ca, RestoBizBYTES and RestoBizGuide. PUBLISHER: Chuck Nervick chuckn@mediaedge.ca ADVERTISING SALES: Stephanie Philbin stephaniep@mediaedge.ca Nick Nervick nickn@mediaedge.ca MANAGING EDITOR: Sean Moon seanm@mediaedge.ca DIGITAL MEDIA DIRECTOR: Steven Chester stevenc@mediaedge.ca ONLINE EDITOR: Kavita Sabharwal kavitas@mediaedge.ca

here was a time in the not-too-distant past when success in the foodservice industry followed a well-worn formula: pay attention to the hottest and latest trends, find a way to incorporate those trends into your product and service offering and then attempt to differentiate yourself from the competition through factors such as price, location or marketing. Today, the scenario is much different. Over the last decade or so, the truly successful businesses in many industries have been those that have relied on disrupting the status quo and capturing the hearts, minds and wallets of early adopters before going on to establish themselves as the new normal (think companies like Uber, AirBnB, Netflix, Spotify and Apple). The restaurant industry is starting to follow a similar pattern. While innovation might not be the first word that comes to mind when you think about foodservice, it is a concept that has taken a firm hold within our industry. From creative manufacturers who are embracing technology to develop everything from mobile apps to multi-functional kitchen equipment, to restaurant operators and managers who are utilizing social media networks that have changed the face of marketing forever, innovation has become almost as essential to success as awardwinning recipes and world-class service. In this issue of Canadian Restaurant & Foodservice News, we are proud to bring you an impressive lineup of columns and features that focus on this increasingly important topic, starting with our cover story from 15 Group’s Alex Fraser. Discussing some of the latest developments from across a variety of foodservice sectors, Fraser delves into the many ways innovative disruptions can benefit chefs and operators, while keeping guests and customers coming back for more. In addition to our look at how innovation is affecting today’s foodservice industry, be sure to check out our many other insightful features including: • A profile on two foodservice entrepreneurs who are bringing new excitement to the burgeoning food scene in Hamilton, Ontario; • An exploration of the hottest global flavours currently having an impact on the dinner daypart at restaurants across Canada; • Challenges and solutions for cleaner, safer restaurants; • The unique ingredients that are giving pasta a healthy makeover for Canadian diners. Whether you’re looking for ways to be more innovative with your recipes, service or even financial management, or you’d simply like to learn more about how to improve your day-to-day business, you’re sure to find something in this issue of CRFN. Until next time, enjoy the issue! Sean Moon Managing Editor

4 Winter 2017 | Canadian Restaurant & Foodservice News

ART DIRECTOR: Annette Carlucci WEB DESIGNER: Rick Evangelista MARKETING ASSISTANT: Danielle Stringer CIRCULATION INQUIRIES: Yeshdev Singh 416.512.8186 ext. 234 circulation@mediaedge.ca

Magazine Editorial Advisory Board Jason Bangerter

John Lettieri

Executive Chef, Langdon Hall Country House Hotel and Spa

President and CEO Hero Certified Burgers

Donna Bottrell, RD

Ryan Marquis

Owner, Donna Bottrell Food Consulting

Corporate Chef, CW Shasky

Andrea Carlson

Gary McBlain

Chef/Owner, Burdock and Co.

Regional Director of Culinary, Baybridge Senior Living

Steve Chase Executive Director, Food and Beverage Fallsview Casino Resort/Casino Niagara

Roger Mittag

Connie DeSousa and John Jackson

Brent Poulton

Co-owners/chefs, Charcut/Charbar

Matt Rolfe

Jeff Dover

CEO and Hospitality Leadership Coach/Speaker, Results Hospitality

Owner/Consultant, Thirst for Knowledge CEO, St. Louis Bar and Grill

Principal, fsSTRATEGY

PRESIDENT:

Kevin Brown

SENIOR VICE PRESIDENT:

Chuck Nervick

Published by: MediaEdge Communications Inc. 5255 Yonge Street, Suite 1000 Toronto, Ontario M2N 6P4 Tel: 1-866-216-0860 Fax: 416-512-8344 E-mail: info@mediaedge.ca • Website: www.restobiz.ca Copyright 2017 Subscription Rates: Canada: 1 year, $50*, 2 years, $90*, US $75, International $100 Single Copy Sales: Canada: $12* * Plus applicable taxes Publications Mail Agreement No: 40033126 PAP Registration No. 10983 ISSN 1494-7625. We acknowledge the financial support of the Government of Canada through the Publications Assistance Program towards our mailing costs. Views expressed are not necessarily those of Canadian Restaurant & Foodservice News or the editorial staff. Although every care will be taken of material submitted for publication, Canadian Restaurant & Foodservice News, its servants or agents accept no responsibility for their loss, damage or destruction arising while in its offices, in transit or otherwise.

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SEAFOOD IS BETTER™

A Winning Combination

JASON CASSIS AND JERRETT YOUNG EQUAL PARTS HOSPITALITY VIN ROOM By Sean Moon

6 Winter 2017 | Canadian Restaurant & Foodservice News

CANADIAN TRAILBLAZER

As any restaurateur or executive chef can attest, a successful recipe is the culmination of using superior ingredients, talent and technique, often combined in unique or inventive ways to create an end result that is far greater than the sum of its parts. For entrepreneurs and foodservice industry innovators Jason Cassis and Jerrett Young, this has also been the winning formula for success in hospitality. Co-founders and co-CEOs of Equal Parts Hospitality in the burgeoning culinary hotspot of Hamilton, Ontario, Cassis and Young bring together a combined 30-plus years in the hospitality and foodservice industries. Their individual track records in successful restaurant ownership and management, operations and business development have provided a formidable foundation for their many new collaborative projects under the Equal Parts banner. Splitting their focus on guest experience, company and community culture, as well as conceptualizing, designing, building and managing hospitality assets, Young and Cassis oversee over 200 employees with an additional 90 employees being added in 2018. LEGACY OF SUCCESS

Cassis brings a legacy of successful Hamilton hospitality projects to the table, including such landmarks as The Aberdeen Tavern, Dundurn Market, and the Knollwood Golf Course, along with an impressive resume of real estate, technology and retail start-up investments. Meanwhile, Young’s operations, management and consulting career has flourished since graduating with an MBA in Hospitality Management in 2000 and then spending 14 years at top Canadian restaurant organization Oliver and Bonacini, where he spent the second half of that time as their Vice President of Operations. Four years ago Young started BluePrintHospitality, Inc., a hospitality management firm. It was during this time that Young met Cassis and, soon after, Equal Parts Hospitality was born. While they come from different backgrounds, the two business partners share a common passion for hospitality, foodservice and entrepreneurship. “Since I was about 12 years old, I have always had the mindset of an aspiring entrepreneur,” says Cassis. “With a passion for food and beverage, and an extensive background in running small businesses, moving into the foodservice industry seemed to be the most natural progression for my career.”

“I love the roots of hospitality,” adds Young. “I am drawn to the strength that humility and the willingness to please people play in my career. (As restaurant owners) We have the privilege of sharing some great moments in people’s lives – it’s a big responsibility.” HANDS-ON APPROACH

Much of Cassis’ time is spent planning, building, researching, and developing the next steps for each new endeavor the company takes on. From designing the floor plans, to picking out the furniture, Cassis says he approaches each new project with a very hands-on approach in order to best execute the overall experience. He also understands the value in surrounding himself with a dynamic team of individuals who will all help take the company to the next level of success. “My number one philosophy within this industry is: Employees are your everything,” says Cassis. “Building a welcoming workplace environment that encourages growth, rewards handwork, and values feedback is the most important aspect of any business, period.” Young’s focus, meanwhile, is on the operations of each establishment while working closely with each team member in order to provide the best guest experience possible. His main role is to make each location work effectively from an internal standpoint. Understanding the importance of valuing each employee, as well as creating an environment that allows all guests to have an overall experience like none other, Young says he is constantly exploring new ways to grow this industry in unique and exciting ways. “Hospitality is the only industry that plays a significant role in our lives from the moment we are born to the day that we die,” Young explains. “From crustless cucumber sandwiches, to popping champagne on special occasions, food and beverage connect people in all different ways while at the same time incorporating other disciplines such as sociology and psychology. The foodservice industry can be a tough career path, and I wish more people would take it as serious as other industries.”

LIVING ROOM SPACES

Among the company’s most recent creative hospitality projects are the revitalization of an historic 1854 building on King William Street to create a French bistro eatery known as The French, as well as a unique “living-room” style event and dining space to be called The Diplomat in what used to be the Baltimore House. Cassis says the new Diplomat concept is a restaurant focused on group, cultural and corporate events featuring seating for over 130 guests (and over 200 for cocktail), as well as a 36-seat patio and open kitchen. A collection of smaller “living rooms” make up the interior space and will help create a casual, fun atmosphere in a semi-private group setting. On tap for 2018 are two new King William Street eateries, one simply dubbed The Italian for now, as well as an upbeat Latin American restaurant opening in the summer. Further down the road, planning is underway for an expansion of the Knollwood golf property with the addition of a boutique hotel projected for 2019. Despite their own successful careers in business development, Young and Cassis attribute much of their success with Equal Parts to having built a strong and dynamic team of staff that is supported through comprehensive employee programs, training and benefits. “We try to be different from the others by attracting the best kind of employees through creating an atmosphere that allows staff to be a part of our company’s narrative while encouraging their opinions and collaboration on future direction,” says Cassis. “We also do not run the company exclusively by a spread sheet; we value input from all levels of the company, and we put employee feedback above all else.” Young wholeheartedly agrees, adding: “There are hundreds of people in the company who believe in what we are doing and have chosen to work with us. They have a desire to grow with us, and without them we would have no Equal Parts Hospitality. As one of my mentors taught me, we need them more than they need us. I don’t take that responsibility lightly, and I try to make a difference every single day.” www.restobiz.ca | Winter 2017 7

PEDRO

PEREIRA Fishbone Bistro, Fishbone Kitchen + Bar, Fishbone By the Lake, Fishbone Kitchen & Wine Bar at Friday Harbour Resort (2018) Education: Grade 9 Career Path: Adega, Acqua, Chiado Restaurant, Centro, Zucca Trattoria Years of experience as a chef: 6, plus 14 working in Dining Room Service

What are your earliest memories of cooking?

Q&A

I remember at an early age back in Portugal watching my grandmother bake bread in the wood oven, roasting chestnuts, watching the pig being slaughtered and the women gathering around washing pig intestines to fill as chourico, while the men broke down the pig. It was an event I always looked forward to. When I was around 13 or 14 I got into the stage of baking this apple cake for my parents every Saturday night before I went out with my friends. I was enjoying cooking but at no point did I think I would be getting into the foodservice industry, considering our family was in sporting goods. Why do you think you were drawn to a culinary career?

I wasn’t drawn to it but fell in love with it by default. After many years working in front of house, I opened my own take-out restaurant with no culinary degree, cooking experience, no investors or partners, and strictly based on what I thought was good food so I could get my feet wet with ownership. But I was missing the dining room. So I opened Fishbone, hired chefs, and let them take full control of the food operations. I quickly realized I needed more control and knowledge of my own business and never wanted to feel like I was held ransom by a chef or employee. I needed to fill any position at any time in case

8 Winter 2017 | Canadian Restaurant & Foodservice News

something ever happened. I took control of my kitchens four years ago, after coming second in the selection process of bringing the Jamie’s Italian expansion to Canada (a project in partnership with famed British chef Jamie Oliver), and realized I had a brand of my own to expand instead. So, I engraved my style of cooking, dishes and philosophy into the brand and haven’t looked back since. I love what I do in the kitchen as much as working the dining room. How would you describe your restaurants?

A very simple but proud operation, because we take the principles of being in the customer’s shoes to design what we want to offer. We want a restaurant with great food, exceptional value, outstanding service and a welcoming ambiance, while attempting to create warm relationships with those who come through the doors. Our staff have all become very close, with customers and amongst each other, even with multiple locations. We have a family vibe, although it’s a corporation. If you knew you were eating your last meal, what would you have?

As cliché as it sounds, charcoal grilled chicken with piri piri, white rice, French fries and salad from my parent’s backyard, all cooked by Mom and Dad — he barbecues and she does the rest.

What is your philosophy about food?

I believe food creates memories, experiences, tantalizes senses, but most importantly it brings families and friends together at the table. We should put those phones down, be grateful and enjoy every second and every bite. We also need to be more critical of what we eat. It’s one thing we generally do three times a day, so should it not always be great, fresh and mostly healthy? Where do you go to dine out?

I definitely like to dine out as much as I can and at as many restaurants as possible. I continuously get inspired by other chefs through their food. My favorite, however, and most frequented is Bar Isabel in Toronto. What is your favourite ingredient?

Salt. Everything tastes better with salt. Who were your biggest influences and inspirations for becoming a chef?

There have been chefs during my frontof-house career that I believe had an impact on how I create my dishes. Manny Vilela from Chiado when it came to Portuguese cuisine, Andrew Milne-Allan at Zucca with simple, somewhat rustic and delicious flavours, and Anthony Bourdain because we all want to be “rockstar” chefs. But flavours from Mom and Dad’s cooking hold a special degree of inspiration. If you knew you were going to be exiled to a desert island, what three ingredients or food items would take with you?

Bread, a whole Prosciutto and red wine.

What do you think is the most overrated food trend right now?

Anything that makes people line up for hours, only to then be disappointed! Stop that — there are so many options out there! What do you think is the most underrated food trend?

I believe Portuguese has been underrated for a long time because of the perception that Portuguese food is BBQ chicken with piri piri. It has way more to offer and those who have now visited the country realize how much more there is to it. There hasn’t been a Portuguese background chef promoting or educating about Portuguese cuisine to a larger audience. Just like our wines have been discovered, let there be light on our amazing food! Is there any type of cuisine that you would like to experiment more with?

Southeast and Southern Asian. It was a big source of spices to Portugal in the 1500s, and curries are still part of our cuisine. They also show a great respect for the products used, as food is so important in their cultures and never taken for granted. What are the essential ingredients for success in the foodservice industry today?

1. Patience 2. Service 3. Business Knowledge 4. Cash Flow 5. A Great Team

Which cooking technique or tool is a favourite of yours right now, and why?

Sharp knives, now and forever. They make my job so much easier, but my hands are the most versatile tool I use which also allow me to connect with the product.

Do you have any culinary guilty pleasures or food treats that you couldn’t live without?

I have a sweet tooth, so chocolate, ice cream or any dessert for that matter. But proper French fries could very well be a daily thing. That said, bread is my ultimate weakness. What are some of the most interesting or unique challenges of being a chef and restaurant owner?

Trying to work under a government controlled alcohol system and having a government that doesn’t understand business ownership challenges. Also, having the customers understand that modifying a dish is like taking away its soul. More recently, not getting enough culinary applicants nowadays because being a “social media” chef is way cooler as it’s less work and no one will ever taste the food in the beautiful pictures. What advice would you have for aspiring new chefs as they enter the industry?

Maintain high standards. Don’t ever work at a place or serve food that wouldn’t make you happy as a customer or proud as an employee. Also, if you are thinking of going to culinary school, choose wisely. It’s a business for them like most postsecondary education. Perhaps walk into a good restaurant, do a trial, ask to work and learn hands on before you make a commitment to this industry. It’ll become your life.

www.restobiz.ca | Winter 2017 9

INNOVATING FOR DOLLARS Factors to improve the value of your business By John Clausen

When it comes to the topic of innovation, there are many important factors about your business that can affect its future asset value. New methods of providing service through technology and even smartphone apps will enhance and add to your customers’ experience, as will changes in menus, décor and even approaches to dealing with customers. In this respect, innovation is important to ensure that your business stays relevant for customers for years to come.

While the above factors are important to consider as they will inevitably have an impact on revenue growth and costs, each will also affect your business longevity, which in turn can affect your cash flow, bottom line and value of your business in general. We generally advise sellers and buyers of businesses that there are 20 key factors to consider (of which we will look at 11 that are more relevant

to food service) when seeking to maximize business value: Gross profit trend: Determine if

the business has improving gross profit, flat or declining or erratic gross p r o f i t . I f yo u h ave a s t e a d i ly improving gross profit margin the business will be valued much more highly than one without this attribute.

10 Winter 2017 | Canadian Restaurant & Foodservice News

Revenue trends: Is there positive growth in revenue or time – three to five years? If so, this brings the best results in business value. Market stability: This is important but for you in the foodservice business market change is inevitable; that is why you need to use innovation to its fullest to maintain and grow market share. M a r k e t s h a r e : M a r ke t s h a r e i s important as well, but for smaller service-oriented businesses perhaps not as much. If you can maintain and grow your customer base, this is key. Customer base: Do you have repeat customers who visit your establishment ongoing? Here is where good social

FINANCE

m e d i a m a r ke t i n g p r og r a m s a n d c u s t o m e r l oya l t y p r og r a m s c a n enhance your business value long term. Competition: We all have competition

and sometimes having a number of choices in a given area can draw and enhance the customer base for all. Do you need to compete heavily with similar restaurants in your area or do you have complementary businesses in your geographic locale? I s yo u r business looking faded, old fashioned and unattractive? Are your menus predictable and not catering to the local clientele food and drink preferences? Have you not introduced any new technology to enhance the customer experience and improve service? Your business can quickly slide downhill and future value becomes zero unless you listen to your customers, watch the competitive and demog raphic environment and innovate.

programs for managers and key staff tied to business performance and profits.

Overhead and expenses – control your costs: This is all too familiar to those in

the foodservice industry. Profit margins can be thin and if costs are allowed to escalate a successful business can quickly decline.

Regulatory environment: This can also

impact your business value, therefore ensuring that you have documented procedures, employee training and feedback systems in place will minimize the impact of many regulatory issues. These are a few of the many areas that affect business profitability and the future exit value of your business. For a little more insight and to rank your business, we have developed a Collins Barrow online tool to allow you to self-test your business readiness to sell. Go to www.sellyourbusinesstool. com for a free evaluation and after completing this test you may download a guide to improving your business and value.

Capital expenditures: Do you have a wellthought-out plan to rejuvenate your venue and facilities? Are you budgeting and planning for this? Ask your customers and staff for ideas and input as well to ensure you are spending your dollars effectively.

Business obsolescence:

Organizational stability: Do you have high

staff turnover? If so, this indicates problems that can hurt your business value and success. Develop staff training programs, ask for their input and act on it. Look at promoting highly motivated and effective staff to ensure retention. Consider bonus

John Clausen CPA, CMA, Acc. Dir. is Senior Vice President, Collins Barrow Durham Consultants Inc. and has over 30 years’ experience working with businesses of all sizes. For more information, email JEClausen@collinsbarrow.com.

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www.myHEXA.com support@myHEXA.com 1-866-708-8020 www.restobiz.ca | Winter 2017 11

PASTA PERFECTION Unique ingredients give pasta a healthy makeover By Sean Moon

12 Winter 2017 | Canadian Restaurant & Foodservice News

FOOD

Long the go-to meal for doting Italian grandmothers, spaghetti-loving kids and comfort-food aficionados, pasta has undergone a remarkable transformation in recent years. Today, the use of pasta in Canadian restaurants is less influenced by Nonna and more by such modern factors as clean-eating, plant-based or gluten-free diets and a world of unique and innovative ingredients. While semolina-based white pasta is still ubiquitous in most Canadian restaurants — even those not billing themselves as Italian eateries — this time-tested traditional favourite has gained even greater popularity thanks to an influx of global flavours, ethnic influences and ingredients as diverse as ancient grains, lentils, chickpeas and even seaweed. And it seems that Canadian diners are more eager than ever to give pasta another look. This opens up plenty of new creative avenues for Canadian chefs to explore as well as giving operators a chance to take advantage of service trends such as family style dining. PASTA: A BLANK CANVAS

“Many Canadian restaurants have taken on a ‘veggie-forward’ approach with their menus, paying more attention to incorporating vegetables into their pasta dishes vs. meats and seafood,” says Lorenzo Boni, Executive Chef at leading pasta supplier, Barilla Pasta. “This allows chefs to incorporate ingredients that are high in nutrients – which is important to consumers – while still maintaining and developing bold flavours. “Shared plates are also on the rise, appealing to an audience that want more from their dining-out experience and may not want to commit to a single dish. This is a play on the family style approach, which creates a shared experience at the table.” Joanne Fagioli, customer service manager at Queen’s Pasta in Toronto, says trends such as using popular and healthy ingredients like kale and quinoa are helping keep pasta top-of-mind with Canadian diners. “Consumers want pasta that is healthy and delicious with inspiring combinations for a complete meal,” says Fagioli. “This includes a variety of grains, meat, nuts and vegetables.” HEALTHY OPTIONS ABOUND

Although restaurant customers can enjoy a wider-than-ever selection of healthy pasta varieties, including such options as wholegrain, organic or gluten-free pasta, other

ingredients that are easily paired with fresh or dried pasta are just as important when it comes to developing the perfect pasta dish. Whether it is using fresh, local produce when creating spiralized vegetables such as carrots or zucchini in vegan dishes or adding better-for-you ingredients to a traditional pasta foundation, consumers want all of the benefits that such menu items have to offer — including being kinder to the planet and environment. “Many industry professionals are opening the doors to menus and recipe development consisting of only locally grown or produced foods,” says Boni. “Sustainable food choices are also having an impact on recent recipe innovation, with the average consumer being concerned and more aware of their environmental impact. Chefs and restaurateurs are mindful of origin, source and status in the food chain when developing and selecting ingredients for pasta recipes.” Boni says that while traditional semolina pastas continue to be widely popular, gluten-free and plant-based markets are continuing to explode as well. “Canadian

restaurant diners are turning to alternative pasta options, such as gluten-free pasta, as they become more and more educated about dietary restrictions.” NEW TWIST ON AN OLD FAVOURITE

Also increasingly popular are such healthy pasta varieties as spelt, buckwheat/soba or black bean, as well as pasta-style replacements including spiralized vegetables, shirataki (made from yam starch) and brown rice pasta (gluten free). Always looking for creative ways to expand their menus and incorporate a wider array of ingredients, today’s chefs are finding pasta to be a versatile option for both flavour potential and recipe innovation. “Over the last few years, ‘bowls’ have been a big trend in the Canadian food scene that many restaurants are starting to adapt to their ongoing menus,” says Boni. “It’s expected that more bowls of various kinds will emerge, with rice not necessarily being the starch vehicle of choice. Other starchy ingredients, such as pasta, are becoming the base choice for several new ‘non-traditional’ bowls.” It appears that Nonna was onto something all along. For a healthy, tasty and satisfying dish to please palates of all ages, make sure you are giving pasta a second chance and your customers a menu offering they will return to time and again.

TOP DISHES IN PASTA/NOODLES Dishes Menu Items Growth % over the last year 1.

GNOCCHI

-14.1 %

TORTELLINI

5.9 %

TAGLIATELLE

40.6 %

RIGATONI

0.0 %

PAPPARDELLE

-26.5 %

Base: 7,655, Q1-17 restaurant and noncommercial menus. Source: MenuMonitor, Technomic Inc.

www.restobiz.ca | Winter 2017 13

COVER STORY

INNOVATING

THE INDUSTRY New technology and strategies for 2018 By Alex Fraser

The Canadian foodservice industry continues to see cyclical growth in innovations that are having a positive impact and creating efficiencies for restaurants across the country.

14 Winter 2017 | Canadian Restaurant & Foodservice News

COVER STORY

www.restobiz.ca | Winter 2017 15

COVER STORY

As we quickly approach the new year, we’ll touch on some items below that could impact restaurant operations in 2018 and beyond. TABLE LOCATION SYSTEMS

How many times have you walked up to your favourite coffee house, café or fast casual restaurant counter, and upon finishing your order, are handed a two-foot high metal card holder with a number on it for you to take with you to your table to let the service team know where to deliver your items? Most times, these holders are too large for the table, look awkward and can be challenging to keep securely upright in a busy environment. If too small of an order card holder, you get to watch as the service team walk from the kitchen with various plates and bowls, stretching their necks, as if they are performing some sort of walking yoga cadence trying to locate your order number. If that isn’t something you enjoy then we have a great solution. LRS Canada provides a Table Location System (Table Tracker) that identifies where guests are seated. Instead of a number card, guests are given a ‘tracker’ that broadcasts the guest’s exact location to an order display. When the item is ready, food runners then know where the guests are seated and can deliver the food immediately.

There are three different options for the tags to be placed on or below the table. KEY BENEFITS/FEATURES Faster Food Delivery — Faster food delivery means food is hitting

the table with more heat, and also creating quicker, more efficient table turns. Improved Productivity — This app can improve productivity as the delivery becomes more efficient, aiding in scheduling labour more effectively. Analytics and Reporting — Identifies delivery times to highlight challenges in delivery time goals. Manager’s or operators can manage delivery performance times and over multiple locations Pricing for the systems varies depending on what type of tagging options the client is looking for between ‘on the table’ or ‘below table varieties.’ For more information on Table Tracker, visit www.lrscanada.ca/tabletracker/ 16 Winter 2017 | Canadian Restaurant & Foodservice News

GOODBYE TO THE HOOD SYSTEM?

As many of us know, sous vide cooking, or cooking “under vacuum,” is the process of slow-cooking vacuum-sealed food with water set to a specific (low) temperature. This relatively foolproof method will cook everything from steak to fruit and can be executed with proper equipment and basic technical knowledge. As everyone who has opened a restaurant is aware, one of the biggest factors in finding the right location or space, as well as impacting budget, is whether or not there is allocation to have venting and a hood system. If you are cooking with grease, or use gas, you will need an approved, engineered hood and HVAC system. HVAC and hood systems can run anywhere from $30,000 to $300,000 depending on a number of factors, including the potential need for an ecologizer unit (a device used for cleaning exhausted air). With the introduction of a combination of a self-vented oven, and a sous-vide set up, we are able to potentially eliminate the need for a hood system, because the vented-combi oven vents the grease-laden air and anything else that gives off grease particles from the oven chamber. We have found that there may now be an opportunity to prep items that have been cooked in the vented combi-oven, and can now be placed in sous vide applications to facilitate service. Yes, service — no burners, no pan work. Imagine preparing to cook and serve a Coconut Chicken Rice Bowl. After roasting the chicken breasts in the oven, cooks would add some coconut milk, chicken stock, vegetables and herbs and spices, etc., until its cooked to the desired temperature and flavour profile. Once complete, and cooled down properly according to provincial health standards, the cook would then build the chicken breast, vegetables and coconut broth and portion into the sous-vide bag. Once portioned, the bag is sealed in a Kryo-Vac Machine and now you have your portion for service. During service, we can now fill the immersion circulator bath or unit with the bags needed for service. Once an order is placed, we simply portion out the rice from a rice cooker, and cut and place the sous-vide ingredients onto the rice, garnish and serve. Nothing has needed a hood, and has also not produced any grease-laden vapor. Of course, sous-vide cooking will not address all cooking needs, and in most cases, having the ability to cook without the need to worry about the hood is simpler for sure. But this equipment set up can support the production of bowls, and reheating bagged and marinated cooked vegetables, meats, proteins, grains, etc. Having the potential option of not needing a hood by using the combination of a self-vented combi-oven and sous vide machine, may just be the answer to finding the perfect location and keeping the pre-opening budget in check.

COVER STORY NO MORE TABLE COMMENT CARDS!

In the restaurant industry, one of the most important measurements of success in service is obtaining guest feedback. Table touches by management is usually the first opportunity, which in some cases is followed by a comment card that is often included with the bill drop. Storm Kiosks is aiming to build a more modern and integrated experience with a customizable unit that would be housed inside the restaurant, where guests can use the kiosk in private to log their experiences in the restaurant. This is a stand-alone unit that encourages customers to give feedback in a simple, user friendly way: • Customer’s start by selecting an icon that best represents their feeling on the dining experience. • The restaurant can set up a series of questions they would like feedback on (Example: “How happy were you with our Features tonight?”). • Restaurants can also incentivize customers to get their feedback by doing a gift card giveaway. • Guests can input their e-mails into the system, and opt for receiving promotions, or monthly newsletters etc. (Storm Kiosks, www.stormkiosks.com)

THIRD-PARTY MOBILE ORDERING APPS

Third-party apps for online ordering is a growing industry. There are many options for third-party apps; some integrate with the restaurant POS system and some do not, and none of them integrate with all systems. You will need to look for an app that will integrate with your specific POS. Examples of third-party ordering apps for both integrated and stand-alone solutions include Maegan, Chow Now and Grub Hub. Advantages

• More exposure and new market capture opportunities than the POS provider apps • Greater opportunity for increased revenue and efficiencies • Parameters can be set so the operator can control flow time and create blackout periods How It Works

These apps are generally most effective in Quick Serve environments as follows: Guest: Go to App > Order > Pay > Determine Pick Up Time

> Determine Location >Pick Up

Restaurant: Receive Order through a Printer or Tablet > Make the Order > Give to Guest Casual Dine-in

They can also be of benefit to dine-in restaurants with a concept and food program that can lend well to take out. Guest. . .

• Avoids line ups and phone orders • Avoids onsite payment processing • Avoids waiting for the order Restaurant. . . MOBILE ORDERING AND DELIVERY APPS

Until recent years, technology has been underutilized in the restaurant industry. Recently, we have discovered how some of this technology can benefit restaurants by making it more efficient for ordering and payments. Currently there are number of options in the marketplace. Many point-of-sale systems now have an app option that will be driven directly through the POS, making this the most integrated option for operators. Examples of POS systems that have an online ordering app option include Vivonet, Revel and Aloha.

• No labour use at order stage • No labour use for payment processing • Increased efficiency for order turnaround

Advantages

• Guests can order and pay on the app and avoid a line up • Integrated reporting, inventory management and cash reporting • Opportunity for increased revenue with increased efficiencies Things to Consider

• It will be an individual restaurant app and the operator will need to market the app and promote it to their guests • Develop a marketing plan for the app and ensure you understand the costs involved to drive traffic • Adjust kitchen/barista station operations, efficiencies and scheduling to properly execute a change in business flow

www.restobiz.ca | Winter 2017 17

COVER STORY

MOBILE DELIVERY APPS – POS

There has been an influx of mobile delivery apps in recent years. These work very much like the mobile ordering apps except they have an infrastructure of delivery drivers and they pick up the order from the restaurant and deliver to the guest. Examples include UberEats, JustEat and DoorDash. Advantages

• Restaurants with in-house delivery can eliminate their delivery labour and insurance liabilities by transitioning to a delivery partnership • Restaurants without a delivery infrastructure can now deliver with a delivery partnership with no extra staff, labour or liabilities • Restaurants can benefit from the strong marketing efforts behind these apps and increase brand exposure, order turn, increase efficiencies and revenue How it Works Quick Serve: These environments traditionally do not offer delivery

and now have an opportunity to capitalize on the ability to also deliver (For example, McDonald’s is partnered with DoorDash). Guest: Go to App > Choose Location > Order > Pay > Determine Delivery Time > Delivered to the Door or Office Restaurant: Receive Order through Printer or Tablet > Accept

Order > Make Order > Give to Driver

Casual Dine-in: These apps can also be of

benefit to dine-in restaurants with a concept and food program that can lend well to take out or who want to eliminate their in-house delivery program. Guest. . .

• Avoids line ups and phone orders • Avoids onsite payment processing • Avoids waiting for orders to be made • Avoids picking up Restaurant. . .

• No labour use at order stage • No labour use for payment processing • No labour or liability for delivery • Increased order volume Innovations in technology, new techniques for cooking, and advances in preparing and delivering food for customers present exciting opportunities as we approach 2018. Bringing more efficiencies, and over-all opportunities to capture more margin and produce better service experiences has to be the focus.

Alex Fraser is VP Western Operations for The Fifteen Group. The above article was written with support from the company’s Vancouver and Toronto consulting teams. For more information, visit www.thefifteengroup.com

GET NOTICED! Canadian Restaurant and Foodservice News subscribers are comprised of Canada’s most influential audience of restaurant owners and foodservice executives. For information on the magazine or to discuss effective programs to promote your business, please contact Chuck Nervick at 416-512-8186 ext. 277 or chuckn@medieadge.ca www.restobiz.ca 18 Winter 2017 | Canadian Restaurant & Foodservice News

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HOCKLEYBEER.CA 20 Winter 2017 | Canadian Restaurant & Foodservice News

THE CANADIAN CULINARY FEDERATION'S

À LA MINUTE THE CCFCC WOULD LIKE TO THANK AND RECOGNIZE OUR 2017 NATIONAL PARTNERS PLATINUM

GOLD

SILVER

BRONZE

CORPORATE PARTNERS

+NEW YEAR, NEW IMAGE | INTERNATIONAL CHEF’S DAY | THE OKANAGAN TABLE | DEVOUR NOVA SCOTIA |

PRESIDENT’S MESSAGE

NEW YEAR, NEW IMAGE Conference Planning Takes Centre Stage DE AR CCF MEMBERS AND CULINARY FRIENDS:

Simon Smotkowicz President CCFCC

BOCUSE D’OR

Greetings — It has been six months since the Calgary Convention! It is always a very busy time of the year for most people, and for the Federation, it is no different. Following the summer holidays your Board met in Toronto to set and coordinate its priorities for the upcoming year. During the meeting we approved our three new Junior Board members: Dana O'Brien (Eastern Region), Jonathan Rocha (Central Region) and Andrea Robichaud (Western Region). It was also confirmed that the 2019 National Conference will take place at the Marriott Fallsview Hotel and Spa in Niagara Falls, Ontario and the 2020 National Conference at the Radisson Hotel in Saskatoon, Saskatchewan. I recently met with Ryan Marquis, our Marketing Committee Chair, who with his committee has worked long and hard on the Federation’s rebranding and new website which will provide a clear message of who we are, what we stand for and where our value lies for the culinary

community. The launch is expected in late December so stay tuned! The Junior Membership Committee led by Tina Tang with the support of our Board Chair, Donald Gyurkovits, is already working hard at ensuring there will be a large contingent of Junior members attending the World Chefs congress in Kuala Lumpur next July. This is a once-in-a-lifetime opportunity! All Junior members who are interested must contact Tina or any of our three Junior Board members who are working on fundraising initiatives in each region. The Charlottetown National Conference Committee is also hard at work with monthly conference call meetings to ensure a memorable conference with great Prince Edward Island hospitality, atmosphere and an incredible culinary experience. As you can see the CCF Board and committees have been hard at work. It is sure to be an exciting 2018 for our Canadian Culinary Federation. All the best to you for the festive season!

THE ROAD TO GOLD HAPPY ANNIVERSARY, Monsieur Paul. Exactly 30 years ago the legendary French Chef Paul Bocuse organized themost prestigious culinary competition in the world, giving it his namesake.Candidates from all over the world train for two years with the dream of winning the Bocuse d'Or. Canada is unquestionably one of the most determined countries, having presented a candidate since the founding of this competition. We are very excited to announce that Chef Trevor Ritchie (Chef Technologist at George Brown College in Toronto) will be representing our country for the 2017-2019 term after having won Canada's National Selection. Next April, Chef Ritchie will be competing at the continental selection in Mexico, a first for Team Canada. There he will need to be one of the Top 5 finalists to gain access to the finale in Lyon, France. Chef Ritchie is not alonein his questfor culinary greatness, however. The team behind Chef Ritchie consists of some of the most talented and dedicated chefs in Canada. The core team is lead by President Simon Smotkowicz (CCFCC President), Manager Thomas Delannoy (Rougié Foie Gras), Coach JeanPierre Challet (The Fifth), Chef Advisor John Higgins (George Brown College/Chopped Canada), Chef Advisor John Placko (Modern Culinary Academy/past Bocuse d’Or competitor), and Commis Jenna Reich (George Brown College alumni). Sponsors who have always been involved in helping team Canada signed-up for another term. Without their support our journey to the finals would not be possible. We are grateful to Rougié Foie Gras, Cacao Barry, F. Dick, Powder for Texture, Chef's Hat, Acadian Sturgeon, and George Brown College. We stand behind Chef Ritchie and wish him great success in realizing not just his dream but the dream of our country - to do what has never been done before: Bring the Bocuse d'Or trophy to Canada.

22 Winter 2017 | Canadian Restaurant & Foodservice News

UPDATES

A FEAST FOR THE SENSES OVER THE FALL IN EASTERN Canada as the leaves change color and the tourist season dies down, chefs find time to come together. In Newfoundland they have “The Roots, Rants and Roars Festival,” in Prince Edward Island they have “Fall Flavours” and in a small town in the Annapolis Valley of Nova Scotia they have “Devour!” Film fans and foodies alike are invited every fall to celebrate in the heart of Nova Scotia’s wine country, “Devour! The Food Film Fest,” the world’s largest food and film festival. Just one hour from Halifax, Wolfville, Nova Scotia is “Canada’s Secret Foodie Destination” (The Hollywood Reporter) and the “New Napa of the North” (Gusto TV), which makes it the perfect backdrop for this convergence of food and film. Revel in the newest food movies, take in a workshop on everything from short film boot camp to ultimate wine pairings, eat your way through Nova Scotia at our Devour Street Food Rally, sample the best of sustainable seafood at our Chowder Smack down, hop on a wine tasting tour bus or dine red-carpet-style at one of our filminspired celebrity dinners to make it a full day.

Devour! Is a feast for the senses on screen with one of the best culinary cinema programs in the world. Featuring more than 80 films hot off the global film festival circuit, you never just go to a film at Devour!, you get the full sensory experience. Devour! serves up some of the best food on Earth right in, at or around the festival’s Al Whittle Theatre. Watch a film with the director, cast and crew and walk right into a pop-up tasting of local food hosted and served by the celebrities in front of and behind the camera. The popular workshops will appeal to everyone. For the foodie there are chef demos, craft cocktail making, beer and cheese pairing seminars and more. Chefs from across Canada and around the world have taken part in Devour!, including Anthony Bourdain, Dominique Crenn and this year, Jacques Pépin. So, chefs, if you’re wondering what to do after a hot summer in the kitchen, come out to the east coast of Canada. Our hospitality, food and world-class events are worth the trip.

ONTARIO’S NEWEST CCC DESIGNATES

“My journey to complete the Certified Chef de Cuisine designation was years in the making. I can remember reading about other accomplished chefs, including Master Chef Judson Simpson, achieving their CCC and CMC designations. After I read the article, I wished that one day I could get my CCC as well. Well, check that off the list! There were a lot of great chefs who helped and inspired me along my journey, guiding me, advising, and teaching as well. There were times during the five months when I asked myself, ‘Why?’ But with perseverance, hard work and a great hospitality director that I answer to, it all worked out.” — Paul Hoag

“My journey to the CCC designation started much like many others: In the pot sink of a hotel. Watching the cooks in white jackets work over fires, wielding large sharp knives while barking commands drew me in. Then, learning the craft of making something beautiful that was pulled out of the ground or caught from the sea sparked a lifelong passion. Eighteen years and six countries later, my culinary adventure brought me to the CCFCC. It was there that I knew that I had to attempt my greatest professional challenge to date — the CCC. The process of the Certified Chef de Cuisine demanded the highest standard of planning, organization and execution. It encompassed much more than just respect for food, good techniques, and safety. It also scrutinized the business of the kitchen, the numbers. Through the support of my wife, family, and fellow members of the CCFCC I achieved a passing standard. I have even more respect for the Culinary Federation and I am truly humbled and honoured to be a Canadian Certified Chef de Cuisine.” — John Barreda

MOROCCAN SPICED PAN SEARED FLORETS, SMOKED MORSELS, PICKLED SLICES CILANTRO JALAPENO DIP, TAHINI EMULSION GREEN PEPPERCORN MARINATED POACHED ARCTIC CHAR FILET PARSNIP TOFFEE, CHAMPAGNE VINEGAR COMPRESSED ENDIVE CARVED BARTLETT PEAR, SALT BAKED PEARL ONION TARRAGON BEURRE BLANC BASIL SCENTED GANACHE, AERATED MILK CHOCOLATE BEET SPONGE CAKE, FROZEN RHUBARB YOGURT ORANGE CRUST, CARAMEL SAUCE, BUBBLE SUGAR www.restobiz.ca | Winter 2017 23

UPDATES

ONTARIO HAPPENINGS

CCFCC OAKVILLE BRANCH member Stephan Schulz of Frobisher International is pictured here holding two very rare lobsters. The red shell (usually only appearing after they are cooked) occurs just one in 10,000 times and these little guys were destined to be a part of the food chain. The fact that they were in the same shipment for distribution is rarer still. They found a happier home being donated to the Ripley's Aquarium in Toronto — Believe it - or not!

THE CCFCC TORONTO BRANCH hosted a “nine & dine” golf tournament on a sunny afternoon in June 2017. Fun was had by all in attendance.

CCFCC TORONTO'S members welcomed International Delegate Chef Eddy Fernandes Monte, President of the Federation of Culinary Associations of the Republic of Cuba to their September 2017 meeting. Pizza-making hosted at Italiana FoodTech was the chefs’ education of the night led by CCFCC Toronto member Maurizio Mascioli, last year’s International Pizza Championship Gold & Silver medal winner.

24 Winter 2017 | Canadian Restaurant & Foodservice News

UPDATES

WINDSOR BRANCH An Evening of Excellence

(left to right): ORHMA Windsor Board Member Charlie Kobryn, ORHMA Windsor President Frank Moceri, CCF Windsor President Chef Adelina Sisti-DeBlasis, ORHMA Past President Dick Bederaux and CCF Windsor VP Chef Alex Migneault.

CCFCC WINDSOR is excited to report that our President's Gala in association with ORHMA took place on October 23, 2017. We have been working together all summer to forge a working relationship that is mutually beneficial and our efforts are paying off with this first combined Gala Evening of Excellence. The evening featured a sold-out venue, a fantastic menu highlighting courses from our member chefs at Essex Golf & Country Club, as well as introductions of wine pairings by Pelee Island sommeliers. Our newest Junior members presented the Cocktail hour and entertainment was provided by Biz X 2017 Entertainer of the year. Huge support was received from the city of Windsor, with the mayor, dignitaries, chefs, suppliers, restaurants, hotels, and culinarians all in attendance. It was a night to celebrate everyone in the culinary industry and for CCF Windsor Chapter to recognize Central Region Chef of the Year, Helmut Markert and Lifetime Achievement Award Recipient Emilio Salomone, as well as honour Windsor's most dedicated member, Gerry DeLuca, who is still

THE EVENING FEATURED A SOLD-OUT VENUE, A FANTASTIC MENU AND INTRODUCTIONS OF WINE PAIRINGS BY PELEE ISLAND SOMMELIERS. cooking in his restaurant at 79 years young. Gerry was a Culinary Guild of Windsor's founding member in 1963 and also of the Federation in 1964. Windsor Chapter is also looking forward to International Chef Day around the corner. Windsor has taken the initiative to bring young people into our campaigning in a more meaningful way. We are highlighting the winning students (between the ages of 12-16) that were part of St. Clair College Advantage Skills Culinary Jr. Chef summer Challenge. With fresh, healthy, local ingredients they will make gourmet pizzas in a flash alongside Senior and Jr. Chefs using Fornoteca Duetto Pizza ovens in front of Mr. Meats on Walker Rd on Oct 20.

UPDATES

EDMONTON THE OKANAGAN TABLE: BRANCH The Art of Everyday Home Cooking

EDMONTONCHEFS.CA is in full swing for the fall season. We had a great time connecting with new and returning members at our annual Beer & Pizza Membership Night at NAIT on September 11. We were thrilled to also be awarding our congratulations to our two new Certified Chef de Cuisine Graduates, Biren Pandey and Charla Padilla who were in attendance. Many thanks to SYSCO for donating pizza ingredients, to Yellowhead Brewery for donating a delicious keg of beer, for the Junior Members David Marko and Tom Egan who took time to make the pizza, to NAIT for hosting us in the lovely Ernest’s Dining Room, and finally to Life Member Walter Worthingham for donating a lifetime’s worth of cookbooks, resources and kitchen gadgets! On November 5 we had a Masterclass with local charcuterie masters from Meuwly’s, Peter Keith and Will Kotowicz at NAIT. “Bear and The Flower Farm” donated a side of pork and each attendee left with a tasty take-home sample of sausages. The High School Culinary Challenge Committee has hit the ground running ready to make the 2018 competition the best yet. The Shaw Conference Centre hosted a sold-out fundraising dinner with Gold Medal Chefs in September, raising funds towards the scholarships and competition costs. Next up is another fundraising dinner hosted by The Hardware Grill Farm & Guest on November 14. AFTER DECADES on his mind and over a year in production, The Okanagan Table – The Art of Everyday Home Cooking by celebrated Canadian Chef Rod Butters is now available. The Okanagan Table: The Art of Everyday Home Cooking boasts over 270 pages including 80 recipes and more than 120 photos. The recipes include Oat Crusted Arctic Char, a classic on the menu at Butters’ flagship restaurant, RauDZ Regional Table, and the addictive Spring Pea Soup that celebrates that season in the valley. “At its heart, this book is about my passionate relationship to food,” says Butters. “I wrote this book, quite simply, for people who love to cook. It’s not intended to blow our minds or turn cooking into a lab experiment. Cooking should be inclusionary, not exclusionary. We gather in the kitchen because it’s comforting, and it harkens back to the happy feelings that a warm, aromatic kitchen instilled in us as kids.” Writing a cookbook is just the latest project in Butters’ storied career. Following stints in wellknown and respected restaurants from coast to coast and a year-long journey around the world in 2000, Chef Butters returned home to B.C. to share his culinary experiences and open the AAA 4 Diamond Fresco Restaurant & Lounge in Kelowna. As Chef /Proprietor, Butters has been instrumental in promoting the growth of culinary tourism in the Okanagan. The cookbooks are available online at Amazon, ChaptersIndigo and at ChefRodButters.com 26 Winter 2017 | Canadian Restaurant & Foodservice News

UPDATES

INTERNATIONAL CHEFS DAY Helping Create Healthy Heroes

OC TOBER WA S A BUSY MONTH of celebrating International Chefs Day in various cities across Canada! edmontonCHEFS.ca was the first to kick off the festivities with Chef Jered from Catering by Gail visiting North Glenora Playschool to make Brutus Banana’s Berry Boosting Smoothie with 16 four-year olds. Chef Pierre Plamondon, edmontonCHEFS.ca Vice President also gathered with two classes from Esther Starkman Elementary working with 50 students. Meanwhile, CCFCC Toronto Members Shonah Chalmers, Cornelia Volino and Greg Howe gathered at Castlemore Public School for their Heathy Heroes Event to make the Blueberry Banana Smoothie with 25 students. The largest celebration of all was CCFCC Saskatoon’s event where Chefs Greg Doucette and Anthony McCarthy coordinated Healthy H e ro e s Eve nt s at C a ro lin e Ro b in s , Confederation Park, Mayfair, Pleasant Hill, Princess Alexandra, Westmount, W.P. Bate and Warman working with eight different chefs and 225 children! Presented by Nestle and the World Association of Chefs, each chapter focused on teaching the children the importance of fueling their little bodies with healthy foods so they too can be Healthy Heroes!

www.restobiz.ca | Winter 2017 27

UPDATES

REGINA BRANCH Chef Trevor Ritchie and his team with CCFCC Regina Chefs preparing the Atlantic Sturgeon Tartare course at the July 22 Bocuse Fundraising dinner at Over the Hill Orchards.

June 23 Over the Hill Orchard Dinner featuring the CCFCC Regina Jr. Chefs second-course of potato pancake and cured salmon.

The dining room at Over the Hill Orchards.

28 Winter 2017 | Canadian Restaurant & Foodservice News

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Dinner DIVERSITY Emerging global cuisines find a place at the dinner table By Dora Meza

30 Winter 2017 | Canadian Restaurant & Foodservice News

DINNER

Dishes with global influences are becoming increasingly popular at the dinner table, more so than during breakfast, brunch, lunch or snacking occasions. Approximately half of consumers are more likely to try ethnic-inspired items or flavours at dinner, according to Technomic’s 2017 Canadian Ethnic Food & Beverage Consumer Trend Report. That’s compared to just a third of consumers who say the same for lunch and a tenth who agree to ordering ethnic items at breakfast, with many instead opting for more standard fare during these dayparts. This interest in ethnic, particularly at dinner, is largely driven by younger diners. What’s tempting consumers to try more international offerings at dinner? One reason for this movement is a growing desire for new culinary encounters when dining out. Six out of 10 consumers agree that they are eating more unique types of ethnic foods and beverages now than two years ago, according to Technomic’s report, and the same proportion also say they want to try new flavours. Outside of adventurous taste experiences, the authenticity of a dish is also proving important. With 64 per cent of consumers considering authenticity a top consideration for ordering, more operators are focusing on cooking the truest preparations and flavours of international cuisines. Younger consumers, who are more ethnically diverse than previous generations, are also leading the pursuit to more authentic meals. EMERGING ETHNIC CUISINES

What’s noteworthy about the growth of ethnic cuisines is that less familiar global fare is making its way onto dinner menus. While mainstream fare like Italian and Chinese will always have a strong presence, the foods and beverages from lesser known regions of the world are budding. Let’s look at four emerging ethnic cuisines that are influencing the dinner landscape.

UKRAINIAN

Ukrainian dishes are on the rise, with 26 per cent of consumers ordering these items at least once every 90 days. Interest in Ukrainian fare is partly due to its flavours aligning with the already familiar German and Polish cuisines. Traditional dishes that often appear on a Ukrainian dinner table include borscht soup, which comes in hundreds of varieties but is typically made with fresh beets and other vegetables or meats, and varenyky, or small stuffed dumplings that can be served as an appetizer or main course. Another Ukrainian dinner favourite is Chicken Kiev—a boned chicken breast rolled around a chilled chunk of herbed butter, then dipped in egg and breadcrumbs and fried until crisp. These offerings are popping up more on both chain and independent menus across the country. The Pickle Barrel in Ontario, which falls in Technomic’s 200 Canada chain ranking, serves P.B. Original Cabbage Borscht, while Ottawa’s Riviera restaurant spotlights a Chicken Kiev with whipped potatoes and carrots on its dinner menu. FILIPINO

More and more, Filipino influences are penetrating the foodservice market. The cuisine of the

% of consumers likely to order _____ cuisine once every 90 days

26%

20%

15%

Ukrainian

Filipino

Moroccan

Ethiopian

Base: 1,000 and approximately 372 who order these cuisines once every 90 days aged 18+ Q: Which of the following ethnic foods/flavours would you consider ordering at foodservice locations at least occasionally (once every 90 days)? Source: Technomic’s 2017 Canadian Ethnic Food & Beverage Consumer Trend Report

www.restobiz.ca | Winter 2017 31

DINNER

Philippines is shaped by both European and mainland Asian cultures and includes selections such as adobo, bagoong (a fermented seafood paste) and sisig (a dish made from a pig’s head and liver). Consumers are open to sampling these often sour and bitter flavours, with one-fifth agreeing that they are likely to order Filipino cuisine from time to time. A new option at dinner is the arrival of Filipino quick-service chain Jollibee, which debuted a year ago in Winnipeg and has plans for continued expansion across Canada. Consumers, and especially those adamant on authenticity, can experience true Filipino flavours through the brand’s menu of fried chicken, burgers, sandwiches and noodles. A more traditional choice at Jollibee is the Palabok Fiesta—bihon rice noodles served with palabok sauce and toppings of pork chicharron bits, tinapa flakes (smoked fish flakes), sauteed pork, shrimp and egg slices. Jollibee also sticks to its original menu by offering rice as a side to further the authentic appeal and create greater differentiation from established quick-service chains. MOROCCAN

Matching Filipino, 20 per cent of consumer s are also ordering Moroccan fare at least once every 90 days. With French, Moorish and Arab influences, to name a few, Moroccan dinners are packed with an array of aromatic flavours. Selections include briouat (a sweet- or savory-filled pastry), couscous and harira (a spiced vegetable soup). Another traditional option is tagines, or stew-like dishes named after the clay pot used for the cooking and featuring a variety of ingredients like apricots, chicken and vegetables. Diners now have more opportunities to sample the heavily spiced flavours of Morocco thanks to recent restaurant openings. In Toronto, Atlas Restaurant debuted last spring and offers a taste of French Moroccan cuisine through small plates and sharing plates. The menu includes mushroom briouat and Marrakeshstyle olives for appetizers, as well as sides of couscous and grilled red pepper with za’atar and olive oil. For the main dish, guests can opt for proteins such as whole-roasted stuffed quail or a tagine of roasted goat, okra, chickpeas and squash. At Bar Sybanne, Moroccan-inspired dishes include Ras el Hanout, or roasted carrots, and apple cake with a Moroccan-spiced ice cream.

Likelihood of ordering ethnic items or flavours by daypart Likely & extremely likely Overall

Overall

10%

14%

34%

51%

22%

14% 8%

15% 14%

41% 32%

58% 48%

29% 19%

Breakfast

Brunch

Lunch

Dinner

Snack

18-34

35+

Base: 1,000 aged 18+ Q: How likely or unlikely would you be to order ethnic items or flavours for the following meals and meal components? *Technomic’s 2016 Snacking Occasion Consumer Trend Report © 2017 Technomic Inc., Canadian Ethnic Food & Beverage Consumer Trend Report 1

ETHIOPIAN

Another ethnic cuisine finding itself on the dinner plate is Ethiopian, which 15 per cent of consumers say they are likely to order on occasion. Stew-like dishes and a sourdough spongy bread called injera are staples of this cuisine. The injera is used in place of utensils, acting like a tortilla would in Mexican cooking. Traditional favourites include firfir (shredded pieces of injera with meat or vegetables), shiro wat (ground chickpeas in a curry-like sauce) and kitfo (minced raw beef). Ethiopian culture also uses coffee and coffee ceremonies to extend friendship and hospitality to guests. Coffee beans are often freshly roasted and ground in front of guests on a tray with burning incense, and the coffee is typically paired with popcorn or nuts. Despite its modern decor, Montreal’s Queen Sheba restaurant provides visitors with a classic Ethiopian menu. Guests choose from vegetarian, beef, lamb and chicken dishes to pair with injera bread, or opt for chef-arranged platters. At Ensira Ethiopian Restaurant in Calgary, guests can complement traditional dishes with Ethiopian beer, spiced teas or a coffee ceremony that provides a tray of rich Ethiopian coffee and smoking incense. BROADENING THE APPEAL OF NEW CUISINES

While many diners seek out emerging ethnic fare on their own, operators can take steps to enhance their appeal to a wider audience. For instance, offering samples of global flavours through sauces or condiments allow less-daring guests to get a taste of exotic cuisines without having to

32 Winter 2017 | Canadian Restaurant & Foodservice News

fully commit. Ethnic sauces and condiments also pair well with more recognizable entree platforms like burgers, chicken, pork, steak and fish. Using recognizable terminology and vivid descriptions to label foreign menu items, as well as training front-of-house staff to educate consumers on ethnic dishes are also key to making these international fares more enticing. Four out of 10 consumers say they are unlikely to try a dish with no description or that has a name they can’t understand, according to Technomic. Detailed menus, corresponding pictures and knowledgeable staff can do much to coax guests out of their comfort zone. As Canada’s immigrant population continues to grow, so too will consumers’ interest in branching beyond mainstream ethnic cuisines. While Ukrainian, Filipino, Moroccan and Ethiopian are just some of the emerging cuisines in foodservice, other regions of the world will also start to excite taste buds as Canada grows more diverse. Particularly look for greater influence from regions where immigrant populations are growing in Canada, such as Asia, the Middle East and Africa. These new culinary influences will allow diners to explore global cultures through taste like never before. Dora Meza is Assistant Editor at Technomic Inc. Technomic provides clients with the facts, insights and consulting support they need to enhance their business strategies, decisions and results. Its services include publications and digital products, as well as proprietary studies and ongoing research on all aspects of the food industry. Visit www.technomic.com.

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always high; Buchanan says that P&G Professional, which continually comes up with ideas on how to make it better, for customers, decided an online university discussing this was the answer. “For example, we developed a course on Food Safety in the Professional Development section of the university where users can take a course on Food Safety Best Practices and then test their knowledge with a quiz. Employers can use the material found on topics like this, as well as on topics like Disinfecting or GHS Training, to make sure their employees are up to speed on the latest in industry standards.” The company came up with the idea of hour-long training videos, available in a variety of subjects that anyone can choose from. Buchanan says P&G Professional focused on videos because it holds attention better and “everyone, including 17-yearolds, has smart phones!” Buchanan says the university’s goals work hand-in-hand with the company’s vision to create products that are designed for safety, efficiency and effectiveness. “Training goes right along with that. An example is Spic and Span Disinfecting All-Purpose Spray & Glass Cleaner, a product that cleans, and disinfects. We have training material that people can use that teaches them how to use it, how to disinfect, and why disinfecting is so important. It works well together, products and training.” Along the way P&G Professional has worked to stay in-sync with the “green” movement, as well. “We have seen an upsurge in the focus on ‘green,’” Buchanan says. “P&G Professional has very clear goals on how we’re going to help the industry evolve, to attain sustainability. In terms of P&G Professional University, we have separate products that talk about this and how to keep up with the new standards, what it all means for your business.” Buchanan says the university is drilling down on distributors. “We try to make things easy and find win-win situations for them,

“The idea actually came from our customers telling us they needed more information, more resources.”

providing tools like P&G Professional University, and it’s a real easy way to do that because it’s free and they can offer this resource to customers, too. It gives their customers information that they requested, and it helps the distributor meet their customer needs.” Online students take a quiz to test their learning, and if they’ve answered everything right, they get a completion certificate. “What we’ve learned overall is that video is much more engaging than a written format and the smaller snippets of time make it easier to digest and more engaging. A winwin all around.”

P&G Professional University can be accessed through www.pgpro.ca/university. The site is mobileready, accessible on any device, and University registration is free.

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KITCHEN

CLEANING from a VIEW Challenges and solutions for improved restaurant cleaning By David Purdy

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contractors to handle her cleaning needs. If the service was not up to par, she, like other restaurant owners, would just look for a new cleaning contractor. However, due to costs and other issues, most of the cleaning today is done in-house. This means that cleaning issues, at least in our scenario, are hers and hers alone to grapple with. Proper and effective cleaning is a very common problem for many restaurateurs. And with so many other issues they must deal with every day, cleaning — as vitally important as it is — tends to fall low on the priority list. The best way to address this situation is to turn to an expert, and in many cases, the best expert is a janitorial distributor. But not any distributor will do. Many are marketing a specific product line or one set of products or equipment. What we need is a distributor well-versed in the needs of the restaurant and foodservice industry and someone that has only one agenda: to determine what cleaning tools, cleaning solutions, equipment, and procedures are best to keep this restaurant clean and healthy. THE SITUATION

Consider the following scenario. A restaurateur has three different restaurants in Canada. One is in the historic section of a large city, another is an urban bistro, and the third is in a specialty location. All three are doing well and have developed sterling reputations. However, our restaurateur has an ongoing problem. While she is well-versed in managing cash flow, knows how to prepare and present interesting and delicious food, trains her staff to provide the ultimate service to guests, and oversees effective publicity for all three locations, when it comes to cleaning and maintenance, our skilled restaurateur stumbles. Cleaning quality, specifically in the back of the house, is inconsistent in all three locations. Sometimes it’s great, sometimes not so great; you just never know.

Another and somewhat intriguing problem is that of the three locations. The smallest one, which also has the smallest kitchen area, appears to be the most costly to clean and maintain. This is based on the amount of cleaning supplies that must be purchased for this location in comparison to the two others. We should also note that years ago, this restaurant owner, like many restaurant owners throughout Canada, previously had hired janitorial

38 Winter 2017 | Canadian Restaurant & Foodservice News

When it comes to restaurant kitchen cleaning, many variables must be considered, all of which can influence how effectively the kitchen is cleaned, how much time it takes to clean the kitchen, and what products and equipment are necessary. For instance, restaurant kitchens can vary in several ways: The type of restaurant. A property that serves quick-service food may have more oil and grease issues than a more traditional restaurant. The age of the kitchen. While it is not always the case, an older kitchen is typically more difficult to clean. Older kitchens tend to have considerable soil build-up, which must be addressed to bring the kitchen up to necessary standards. The physical layout of the kitchen. Poorly designed kitchens and those congested with equipment that can take more cleaning time and more attention. Hot water. Not all restaurants have sufficient, uninterrupted hot water for cleaning to ensure they are maintained to the highest sanitary standards. The type of cooking equipment installed and the age of the equipment. Some newer

cooking equipment is better designed for cleaning than older kitchen equipment, and once again, older equipment may have its own set of cleaning challenges not found on newer systems.

CLEANING AND MAINTENANCE

Ask the Cleaning Experts Canadian Restaurant & Foodservice News recently spoke with the cleaning experts at Procter and Gamble, a leading supplier of cleaning and maintenance products for restaurants. Read on to learn more about how to help keep your establishment spic and span. What are the most challenging aspects for operators of foodservice establishments when it comes to cleaning and maintenance operations? Having the right product and complementary training program is a challenge. Foodservice establishments have a variety of surfaces and, unfortunately, not all products are created equal. Finding the right product to do the job is hard when most products don’t always perform as claimed. And, when the products don’t perform as claimed, it increases the total overall maintenance time. What are the most overlooked areas with restaurant cleaning and maintenance? The most overlooked areas are typically behind counters, restaurant equipment, and space above the line of sight. Cleaning crews/ operators typically have a short period of time to get the job or space cleaned before the next shift or closing. The focus tends to be on the floors, countertops, and high frequency areas. Typically, unless it’s visually dirty or dusty, it’s overlooked by the maintenance crews.

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How can operators reduce costs or save money while upholding health and cleanliness standards? A large part of the cost reduction could be reaped in using the right product the first time. The right product can clean better, faster, and improve the total sanitary feel of the place. By cleaning better and faster, all the health requirements are met while cost in labour and total overall maintenance times are reduced. What are a few of the key considerations for keeping foodservice establishments clean and keeping customers and health inspectors happy? First and foremost, you should always follow all regulations to ensure the safe operation of your establishment. Being proactive and keeping a log to monitor cleaning frequency, changes, and resolutions issues will demonstrate to the health inspector the care and seriousness your staff takes to ensure the health safety of your customers. This rigour will translate to happier customers and hopefully more frequent visits. What are your top three tips for cleaner restaurants? • Know the soils and surfaces you intend to clean and test them for the right product. For example, if you have heavy greasy surfaces, test the right degrease product; not all are designed equal. • Allow time for the chemistry to work; nothing works instantly. Cleaning requires the solvents, surfactants and actives to penetrate the intended surfaces, which requires time. • Frequency to cleaning is key. The more you do it, the easier it gets.

RIGHT PART, RIGHT TIME, EVERY TIME. ® HeritageParts.ca 800.239.5251 www.restobiz.ca | Winter 2017 39

Brands you know and trust, sustainability you feel good about

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• Reduce sink change overs by 35% vs private label* • Dawn saves you up to 6,000 gallons of hot water per year vs private label** • One case of Dawn Professional’s grease cutting formula makes up to 512 sinks of dish solution†

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4 Spic and Span Floor and Multi-Surface Cleaner

• Highly concentrated and versatile formula delivers easy, fast cleaning of foodservice grease found on floors and other areas • Effective on quarry tiles, un-waxed floors, coolers, walls, fryers, doors, exhaust vents, filters, screens, exhaust hoods, outside areas, parking spots and drop off areas

For more on P&G Professional’s approach to sustainability, please visit www.pgpro.ca/solutions/sustainability *vs a leading private label based on recommended dosage of 1oz per 10 gallon sink; average across three water hardnesses **per year vs. a leading private label based on recommended dosage of 1oz per 10 gallon sink, 4 sinks a day † Based on recommended dosage of 1oz per 10 gallon sink. Applies only to cases with four, one gallon bottles. Diluted per package instructions. Results may vary based on dilution needs.

CLEANING AND MAINTENANCE Ventilation. This is a much more important

issue than many restaurateurs and restaurant managers may realize. Not only will proper ventilation keep cooking odours to a minimum, but it also helps dissipate airborne oils and grease, helping to minimize how much lands on cooking surfaces and floors. This makes cleaning easier. The “fatigue” factor. Many of the people that clean the kitchen have already put in a long, fast-paced day. The amount of worker fatigue is another issue that can impact cleaning effectiveness. Because of all these variables, the first step an astute distributor will take is to observe kitchen operations. If the property is open for breakfast, for instance, the distributor should be there early in the morning, watching the setup staff as they begin their work. He or she should then watch how the cooks and kitchen staff work together, the flow and operation of the kitchen. What we are looking for are the cleaning “pain points.” The distributor’s role is not to change kitchen operations unless he or she can offer advice as to how to make them more efficient. Instead, the distributor is analyzing the cleaning needs of the kitchen and what products and procedures and commercial kitchen best practices can help address those pain points. THE SOLUTIONS

What is likely the most important pain point the distributor will be examining is the kitchen floor and how it is currently being cleaned. The ways commercial kitchen floors are cleaned have evolved over the years. Older methods usually meant a kitchen was cleaned in many of the same ways a home kitchen was cleaned. That is not effective and no longer feasible. But very often, if the staff is not properly trained, this is how the kitchen will be cleaned. A more effective approach includes these steps: Start by making sure kitchen floors, which are typically quarry or ceramic, are sealed with a low- or anti-slip coating to foster proper sanitation and reduce the possibility of a slip-and-fall accident. This also makes floor cleaning easier and faster.

Check to make sure floor drains are unobstructed and working properly. Many kitchens now install anti-fatigue floor matting; these should be rolled up and removed from the floor before cleaning; they must be vacuumed and replaced frequently. All floor-care work should be performed before food handling/processing equipment is cleaned; this helps prevent floor soils and debris from becoming airborne and landing on workstations or equipment. Select cleaning solutions and degreasers specifically made for commercial kitchen floor cleaning. If using mops and buckets, they should be cleaned/changed daily or, for a large kitchen, two or three times in the cleaning process. Soiled mops and buckets can spread contaminants, grease, and oil across the floor, increasing contamination concerns. A squeegee should be used to move moisture into floor drains for quicker drying. A low-speed floor machine should be used at least once per week, or daily if necessary, to help loosen soils, grease and oil that may build up on floors. Use a blue or green scrubbing pad along with a 17-inch or 20-inch floor machine; a smaller machine is often preferable because it can better maneuver in and around counters and cooking areas in a kitchen. Mops, buckets, squeegees, chemicals and all floor care equipment should be stored off the ground on shelves or racks. This helps keep the equipment clean, allows the tools to properly air dry, and deters pests.

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FINAL THOUGHTS

A clean restaurant kitchen is mandatory. It prevents health problems, ensures safety in the prevention of slip and fall accidents, and helps build a restaurants good reputation. If owners or managers implement a system of standards along with regular consultations with a janitorial distributor, they can gain better control over this part of her business. This helps ensure cleaning is done more effectively and at the same time, can also help reduce cleaning costs.

David Purdy is the National Director of Sales for Swish Canada. He has worked with members of the foodservice industry for more than 13 years, helping them keep their properties healthy and clean. He can be reached via his company website at www.swishclean.com

RIGHT PART, RIGHT TIME, EVERY TIME. ® HeritageParts.ca 800.239.5251 www.restobiz.ca | Winter 2017 41

Cleaning Smart

Ease of use, energy efficiency top the list for new dishwashing equipment

Canadian Restaurant & Foodservice News asks leading suppliers about the latest trends and developments in commercial dish and warewashing. Read on to hear what they have to say. . .

Participants: Phil Beauvais, Market Manager, Warewash Food Machines, Bakery and Cooking, Hobart Canada Rodney Yeung, Professional Division Product Manager, Miele Ltd.

What are some of the most exciting trends and developments when it comes to dishwashing equipment for restaurants and commercial foodservice in Canada? Phil Beauvais: Ease of use is always top of

mind; operators are looking for easy-toread digital displays that communicate important information to the unit operator. Hobart equipment features reminders and prompts can be set to tell the operator it is time to change the water, indicate operating temperatures for the wash or final rinse or even that the unit requires deliming. For example, the new Advansys CLeN dishwasher has incorporated the latest in technology to speed up the processing of dirty ware using less resources than our previous CLeN models. Features like Drain Water Energy Recovery and Automatic Soil Removal have been developed to do this. Drain Water Energy Recovery (DWER) reclaims heat from hot water that

would typically go down the drain. The reclaimed heat is transferred to the cold water prior to it entering the booster heater, preheating it and reducing hot water usage by up to 90 per cent. This process also tempers the outgoing water from the dishwasher to ensure the temperatures meet plumbing codes. Automatic Soil Removal (ASR) removes food soil from the wash water and deposits it in an external scrap basket that can be emptied by the machine operator while the unit continues to wash dishware. Rodney Yeung: Perfectly cleaned dishes and

cutlery with significantly reduced energy costs: This is possible thanks to the tank through-feed dishwasher PG 8172 from Miele Professional. It is equipped with a new cleaning and filtration system and offers resource conservation throughout the whole process - for example heat

42 Winter 2017 | Canadian Restaurant & Foodservice News

recovery. Economical energy consumption, short program cycle times and the best cleaning results are the characteristics here. In addition, there is a multi-color display and illuminated touch buttons. What are the biggest benefits of these developments for restaurant operators? PB: Reclaiming waste heat to pre-heat

incoming cold water and reducing hot water usage by 90 per cent significantly reduces operating costs, because once the machine is up to temperature it runs almost entirely on the cold water supplied to the unit. We are able to show operating savings from our previous model with the use of an energy audit tool. The tool uses operator provided details like, source of hot water (gas electric or steam) hours of operation, and some other fields and the tool will calculate the average operating savings per year.

TOOLS OF THE TRADE RY: The Miele PG 8172 offers a touch control display positioned on eye level for ergonomic use, also allowing easy visibility of program status from a distance while working on other kitchen tasks. Optional liquid detergents pumps allow for automatic and precise dispensing of detergents and rinse aid. Short cycle times of 50 sec. increase the load capacity to 72 baskets per hour. What should restaurant operators look for when deciding to purchase dishwashing equipment and why are these factors important? PB: When researching equipment to

purchase, check on the Natural Resources Canada website. This site will provide links to the Energy Star site, based in the U.S., and has a tool that allows comparison of various warewashers based on efficiency. Energy Star-approved equipment could also qualify for rebates from your utility provider. Also, look for equipment that is intuitive and can identify problems. For example, the CLeN can be programmed to alert the operator when the unit should be delimed or descaled using the information from water tests that can be done on site during machine set up. For an operator, that means the machine will only be descaled at the appropriate time, saving time and also eliminating unnecessary descaling as descale chemicals can be expensive. RY: Miele commercial dishwashers are

compliant with food code sanitization requirements at 82°C for 10 seconds for proper sanitizing and hygiene. The detergents and rinse aids from Miele Professional are perfectly suited to highquality washing technology – an innovative system that will delight restaurant owners/ operators with its economic use of

products and provide reduced glass and silverware polishing for perfect, streak-free food and beverage presentation. What are a few best practices that restaurant operators can follow to get the most from their dishwashing equipment? PB: Even with an ASR system, food soil

should be removed prior to racking for the dishwasher; less food soil into the unit means that you will use less detergent and require less frequent water changes. Always refer to the operator manual for cleaning procedures and follow the manufacturer’s instructions; by doing so you will ensure years of performance from your equipment. When servicing your equipment you should always use factory trained technicians since they have access to OEM service details, parts and an efficient parts distribution system to get your equipment back up and running in a timely manner.

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RY: Regular maintenance as instructed by

the manufacturer is recommended to avoid any damage to the actual equipment. For peace of mind, Miele offers a full protection (extended warranty) to cover any manufacturing defect repairs and maintenance for up to 10 years. Proper usage of equipment should be followed as per equipment operating manual. Regular basic cleaning such as cleaning filters and food residues help reduce interruption of unit with service calls.

Any other information you feel our readers would like to know with regards to new dishwashing equipment? PB: One last item operators should consider

when purchasing a new dishwasher or warewasher is that the CLeN is also rated by NSF as a pot and pan washer. This configurable mode allows the operator to switch from regular ware to pots and pans at the push of a button. The microprocessor will control the location of the racked pots and pans extending the cycles to ensure that the toughest food soil is removed from the ware.

RY: A new generation of freshwater dishwashers (ProfiLine) is being launched early 2018, with the new mobile app technology linked directly to the equipment to monitor any detergents, chemicals level, unit status such as fault codes and to start the new unit.

RIGHT PART, RIGHT TIME, EVERY TIME. ® HeritageParts.ca 800.239.5251 www.restobiz.ca | Winter 2017 43

ALLERGY AWARENESS

LEARNING ABOUT LUPIN

An emerging allergy, especially for peanut-allergic individuals By Food Allergy Canada Earlier this year, Health Canada and the Canadian Food Inspection Agency (CFIA) issued an advisory on lupin allergy. The aim of the advisory was to notify Canadians, especially those with peanut allergy, about the possible risk of consuming lupin, a legume that is botanically related to peanuts. Lupin itself has been known to cause allergic reactions in some individuals whether or not they have a peanut allergy. As a result, this is an emerging allergen to watch.

Lupin is cultivated for use in animal feed in many countries, but the seeds are also used in processed food products. For example, the seeds may be processed into flour and used in baked goods, particularly in Europe, or in chicken bouillon cubes, and dehydrated soup. Read on to find out more information on lupin allergy. Who’s at risk of lupin allergy? — Although it is

possible for anyone to experience allergic reactions to lupin, most reactions that have been reported to date have been experienced by individuals with peanut allergy.

Lupin and peanut allergy: How are they connected? — Research has shown that

some people who are allergic to peanut also react to lupin. Both are legumes, and one study revealed an allergenic protein in lupin flour that was similar to one found in peanuts. Another study showed a positive skin prick test to lupin in approximately one third of individuals with peanut allergy. A different study revealed that nearly 50 per cent of 24 individuals with peanut allergy tested positive to lupin. Some of these individuals were fed lupin in a medical setting, and six out of seven individuals with positive skin test results experienced allergic reactions to lupin. Overall, not all individuals who are allergic to peanuts will react to lupin, and skin prick testing alone does not confirm a food allergy, but these studies highlight that lupin may be allergenic for some individuals. Products containing lupin generally take the form of lupin flour used as an ingredient

in a variety of baked goods including pastries and pies, cookies, pancakes, pizza crust, breaded coatings on such products as onion rings, chicken bouillon cubes, dehydrated soup, or even in vegetarian products where lupin may be used as a protein source (e.g., meatless burgers). Lupin is most likely found in health food stores, the natural foods sections of grocery stores, and in gluten-free products. As always, consumers should ask about the ingredients contained in any baked or breaded items served in restaurants – particularly those serving European cuisine, where imported items may be on the menu, or where gluten-free options are served. Key Points

• If a customer is allergic to peanuts, they may also react to lupin. • Anyone can be allergic to lupin, with or without peanut allergy, though people with peanut allergy appear to be at higher risk. • Health Canada is advising that consumers allergic to peanuts avoid products containing lupin until they have consulted with their allergist. • Lupin flour may be found in a variety of baked, breaded, vegetarian, and gluten-free products. • Lupin is listed as a priority allergen in the European Union, but not in Canada.

The status of lupin as an allergen in Canada — Although lupin is a priority allergen in the European Union, lupin (e.g., lupin flour) has only recently begun appearing in Canadian food products. Lupin must be listed in the ingredient list on the labels of pre-packaged food products if it is an added ingredient. However, it is not a priority allergen in Canada, therefore food manufacturers are not required to declare it in a “contains” For more information, read the lupin advisory from Health Canada and the CFIA at canada. statement, or if it is a derivative (part of a ca. Visit foodallergycanada.ca for additional resources to help keep your guests with food part) of another ingredient. allergies safe. You can also sign-up to get our alerts and emails so you stay informed. 44 Winter 2017 | Canadian Restaurant & Foodservice News

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CRUNCHING NUMBERS

Impact of Increasing Labour Costs There is no question that profit margins in restaurants are sensitive to changes in labour cost. As a prime cost, labour cost comprises nearly one-third of revenue; second only to (in fact, sometimes greater than) cost of goods sold. The degree to which a restaurant may shoulder changes in labour costs varies and is determined largely by the relationship between operating ratios for labour cost and profit. In general, operations with greater labour cost ratios and lower profit ratios are more sensitive to changes in labour costs. The following table shows typical labour cost and profit ratios as a percentage of sales and corresponding sensitivity expressed as a break-even threshold (i.e., the percentage by which labour may increase before profit is zero) for each Canadian Food Services and Drinking Place segment. Market Segment

Operating Costs Labour Profit

Full-Service Restaurants

31.8%

3.1%

Limited-Service Eating Places

29.3%

4.7%

Special Food Services1

36.3%

8.5%

Drinking Places

25.2%

4.4%

Total Food Services and Drinking Places

30.8%

4.3%

As shown, on average, Full-Service Restaurant labour may only increase by 9.8% (i.e., increase to 34.9% of sales) before the profit is eliminated. Limited-Service Eating Place labour may only increase by 16.0% before profit is eliminated. Special Food Services have the greatest insulation from labour cost changes, not because of labour cost, which is the greatest of the commercial foodservice segments, but because they also enjoy the greatest profit margins. Understanding this sensitivity is important; however, working for no profit is obviously not acceptable. Naturally, Commercial Foodservice operators view increases in labour costs as threats to their profitability. Labour controls should be implemented with the same care and attention to standards given to food cost. Operators should analyze labour efficiency and develop labour matrices on a regular basis to ensure the efficient use of labour. When increases are beyond the control of operators Break-Even (i.e., an increase in provincial minimum wage), operators must Threshold consider such increases as targets for gross margin improvement. On the surface, raising prices may appear to be the simplest way to accommodate cost increases; however, this is not always possible, 9.8% especially in competitive markets. A variety of other strategies exist to enhance margin, including: 16.0% • More effective purchasing; • Recipe reformulation; • Use of less expensive ingredients; 23.4% • Evaluation of the use of value-added products intended to reduce labour costs; 17.5% • Marketing to increase traffic to slower periods when labour capacity is underutilized; • Implementation of labour-saving technologies and/or; 13.9% • Menu optimization

1. Special food services include food service contractors, caterers and mobile food services Source: Statistics Canada. Table 355-0008 Food services and drinking places, summary statistics, annual (2015)

Operators should be selective as to which strategies will work in their situation. Moreover, operators should remember to review dollars not just percentages. Both are important but dollars go to the bank.

fsSTRATEGY is a niche consulting firm specializing in strategy in the hospitality industry with an emphasis on the foodservice sector. For additional information on operations analysis and menu optimization, contact us at nextsteps@fsstrategy.com or 416-229-2290.

46 Winter 2017 | Canadian Restaurant & Foodservice News

Make them your own.

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Imagine a crisp cauliflower floret covered in a thin layer of crunchy batter. Now imagine it tossed in a spicy Korean BBQ sauce, mixed with Kimchi and topped with a mouth-watering mix of julienned ginger, green onions and warm toasted sesame seeds. That’s what we did with our McCain® Battered Cauliflower Bites. What will you create?

McCain® Battered Cauliflower. Imagine the possibilities.

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