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& Restaurant Canadian

Spring 2017

Foodservice News Official Magazine of the Canadian Culinary Federation




Publication Agreement #40033126





Canadian Trailblazer SABOR Restaurant | Breakfast Evolution Beyond the Bun | The Power of People | Rising Stars


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contents Spring 2017 VOL. 8 NO. 1

FEATURES 14 Breakfast Evolution QSRs pave the way for breakfast dining trends By Geoff Wilson

28 Soup’s On! A world of goodness in every bowl By Donna Bottrell



22 Action vs. Achievement Are you truly focused to achieve your goals in 2017?

10 Business Operations Restaurant Start-Ups

By Matt Rolfe

20 Finance The Power of People

DEPARTMENTS 4 Editor's Note The Foundation of Success 6 Canadian Trailblazer SABOR Restaurant 8 Chef Q&A Neil McCue Whitehall Restaurant 82 Crunching Numbers Micro-Market Turnover

By Doug Radkey

By John Clausen

37 RANS Update 2017 Savour Food and Wine Show By Lia Beveridge

68 Business Brokering Securing the Sale By Greg Kells

SPECIAL SUPPLEMENTS 43-54 The Canadian Culinary Federation’s À LA MINUTE 69-80 Canadian Insitute of Food Science & Technology's Canadian Food Insights

31 Rising Stars Dairy ingredients gaining a share of the spotlight By Aaron Jourden

38 Now We’re Cooking! New commercial ovens and ranges to fit the bill 56 The Sip Ahead Match set to drive growth of hot beverages By Frank Weber

58 Beyond the Bun Foodservice applications and trends for whole grains By Kelly Toups

62 Taking Control Control points for managing food costs By Eileen Campbell

64 Food To Go Top trends in foodservice packaging By Lynn Dyer

66 Tradition with a Twist Mouthwatering appetizer trends for 2017 By Paul Spano






Restaurant Foodservice News The official publication of the Canadian Culinary Federation,, RestoBizBYTES and RestoBizGuide. PUBLISHER: Chuck Nervick ADVERTISING SALES: Petra Brown Nick Nervick MANAGING EDITOR: Sean Moon DIGITAL MEDIA DIRECTOR: Steven Chester ONLINE EDITOR: Kavita Sabharwal


t’s no secret that the perceived superstars of the restaurant and hospitality industry are delicious, thoughtfully prepared food and friendly, attentive service. But for enduring success in our industry, there are dozens of behind-the-scenes factors that are ultimately responsible for creating that great food and outstanding service — elements such as education and training, accounting, payment processing, building maintenance, equipment, leasing, managing food costs, inventory control and many others. Together, these elements fall under the category of Business Operations and they are essential to any successful foodservice business. As a general definition, operations are comprised of business practices and components used to create the highest level of efficiency possible within a foodservice organization. And for most operators, efficiency ultimately equals profit. Once a restaurant has mastered these unsung heroes of the foodservice world, the ability to create amazing food served in a professional, engaging manner is only a matter of execution. In this issue of Canadian Restaurant & Foodservice News, we are proud to have assembled another terrific lineup of articles, columns and features that explore the many diverse aspects of successful business operations. To start, author Matt Rolfe, in this issue’s cover story, examines the importance of taking action on your business goals and what you can do in 2017 to make your operation a success. But this is just one of the many articles that address this critical business issue, along with our usual outstanding coverage on everything from the latest food trends to innovative kitchen equipment, including: • How investing in your staff can pay impressive dividends to your financial bottom line; • An exploration of the top challenges and opportunities for restaurant start ups; • How QSRs are paving the way for future breakfast dining trends; • A look at how whole grains are taking on a starring role on menus across North America; • Developments in food packaging that will have your customers coming back (and taking out) more than ever; and • How enlisting the services of an experienced business broker can help you sell your foodservice business. Of course, in this issue you will also find the latest edition of À LA MINUTE, the official news of the Canadian Culinary Federation (CCFCC) to help celebrate the recent success of Team Canada at the IKA Culinary Olympics in Erfurt, Germany. As 2017 gets into full swing, there is no better time to review your business operations goals and strategize for your future success. And we’re confident that CRFN can help you get there. Cheers for now and enjoy the issue! Sean Moon Managing Editor 4 Spring 2017 | Canadian Restaurant & Foodservice News

ART DIRECTOR: Annette Carlucci

DESIGNER: Jen Carter


CIRCULATION INQUIRIES: Aashish Sharma 416.512.8186 ext. 234 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

Principal, fsSTRATEGY

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

PRESIDENT: Kevin Brown


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: • Website: 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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Dream Team


6 Spring 2017 | Canadian Restaurant & Foodservice News


In many ways it is a uniquely Canadian success story: Two hardworking childhood friends from immigrant families, growing up in the melting pot neighbourhood of North Edmonton and eventually realizing their dreams decades later thanks to a common passion for Latin food, music and culture. Christian Mena and Adelino (Lino) Oliveira, co-owners of an ever-growing Edmonton company that includes their flagship SABOR restaurant, had both arrived in Canada in the 1970s with their families — Mena from Chile and Oliveira from Portugal — and soon began a career journey that would include stops as diverse as the musical theatre stages of Los Angeles and the small coastal towns of northern Portugal. But as hardworking kids with a dream of someday opening their own restaurant, Mena’s and Oliveira’s journey first began as so many do in the Canadian restaurant industry — on the ground floor. “We cut our teeth as kids bussing tables and washing dishes in some of Edmonton’s iconic restaurants like the (now defunct) Victor’s, Café Select and La Boheme, which at the time were known to be hotspots in the glory days of Wayne Gretzky and the Edmonton Oilers,” says Oliveira. “Fittingly, La Boheme happens to be across the street from our newest property, BODEGA Tapas & Wine Bar, in the Highlands neighborhood.” SINGS FOR SUPPER

In the early 90s, Mena had decided to follow his musical roots and was lead singer of a Latin-pop-funk band called Maracujah. He then moved to Los Angeles to pursue his musical career in a Broadway touring production of Rent. Meanwhile, Oliveira and his wife Debbie had moved to Portugal to follow their love for food, be closer to his family and learn from his Portuguese heritage. “We opened a restaurant on the country’s north coast where I developed my cooking techniques by learning from locals and perfecting my family’s traditional recipes,” says Oliveira. “There was a lot of trial and error, but a lot of success, too.” In 2007, the downturn in the European market, along with encouragement from Mena, who had returned from L.A. to raise his family in Edmonton, lured Oliveira and his wife back from overseas. Mena and

Oliveira decided it was time to open a restaurant — the one they had been dreaming about since they were kids washing dishes and mopping floors. In 2008, the pair opened SABOR DIVINO in the heart of downtown Edmonton in the historic Boardwalk building. In 2015, they gave the space a refresh and re-branded to SABOR. “Although neither Christian nor I have formal training in service or cooking, we draw from the many talented servers, bartenders, and chefs we have worked with over the years, along with our own personal experiences,” says Oliveira. SHARED PASSIONS

Those personal experiences included a common passion for food, entertaining and culture. But despite their shared interest in opening a restaurant, Mena says the two friends were originally drawn to a foodservice career for different reasons. “For me, there were a number of reasons—I was in a band and the hours as a server offered a lot of flexibility when it came to needing time off for touring,” explains Mena. “It also offered a decent living and was an industry that was full of other musicians, actors, and creative individuals that understood and supported my dreams in the music industry. “Lino always enjoyed the creative freedom cooking and restaurants offered him—he’s really multi-talented. Kitchens gave him an avenue to follow and share his creativity. He really loves to share dishes with friends and strangers that showcase his heritage and passion for food.” IBERIAN INFLUENCE

Describing their restaurants as Spanish and Portuguese (Iberian) with a European undertone, Mena and Oliveira have been working hard to create a sustainable seafood menu (they became OceanWise certified in 2015), something that isn’t always an easy task in a landlocked province such as Alberta. They also work with Edmonton’s downtown farmers’

market and other local producers to bring in locally sourced fresh ingredients, as well as collaborating on dinners in support of non-profit organizations like the Bissell Centre. And, as a nod to Mena’s musical background, they feature local musicians several nights a week, giving classically trained musicians a home to perform at when they aren’t touring or teaching. “Many of the people we bring in also play in bands I perform with, so for special occasions I’ll pick up a mic and sing a tune or two,” says Mena. When it comes to putting together the essential ingredients for success in the restaurant industry, Mena and Oliveira have a clear strategy and believe their passion and love for culture and food will be the fuel that drives them to additional achievements. FOCUS ON QUALITY

“Quality, consistency, and kindness—those are the most important ingredients,” says Oliveira. “There is definitely something to be said for location and atmosphere, but if you don’t offer a quality product, presented consistently from one visit to the next by friendly, helpful staff, guests won’t return. Some of the best restaurants in the world have been in the middle of nowhere or holes in the wall— but they offer amazing food and service which is always worth traveling for.” Mena agrees, using an interesting metaphor to help explain the joys — and challenges — of the restaurant business. “Be prepared for a lot of work. Owning a restaurant isn’t like having a dinner party—it’s like having a child that grows up very slowly. It will need your constant attention, wake you up unexpectedly in the middle of the night with things like a flooded toilet, throw tantrums that you don’t know how to resolve until days later, and change your life completely. But, if you carefully nurture it, give it the tools it needs, and the right diet, it will grow strong and independent and eventually you can leave it and take a much-needed vacation or get a break.” | Spring 2017 7

NEIL MCCUE Whitehall Restaurant, Calgary Education: Professional chefs diploma Career Path: Michelin-star establishments Years of experience as a chef: 25

What are your earliest memories of cooking?


The smell of my mom chopping furry mint, which grew just outside the backdoor for roast lamb for Sunday lunch. Why do you think you were drawn to a culinary career?

Where do you go to dine out?

Ideally, I’d get to try new restaurants all over the world, but when I’m in the city, I try to dine out at some of the new restaurants, and restaurants where I know the chefs are in the kitchen putting their heart into their work.

Both my parents worked when I was a kid, so I’ve had to cook for myself at a young age. That was probably the start of my interest in food.

What is your favourite ingredient?

How would you describe your restaurant?

Who were your biggest influences and inspirations for becoming a chef?

I’d say it’s a reflection of my culinary past: a combination of my background, my travels and my experience in Europe and in Canada. If you knew you were eating your last meal, what would you have?

It’d be something sweet, probably trifle. It has everything sweet that I like: cake, custard, jam and cream. What is your philosophy about food?

Seasonality, for sure. Cooking seasonally is the foundation of my cooking philosophy. This is why you would never find peas and asparagus on my menu in the wintertime. I would love it if everyone cooked with seasonal vegetables and fruits and thought more about the selection in grocery stores, cutting down on their carbon footprint.

8 Spring 2017 | Canadian Restaurant & Foodservice News

Fat, all kinds of fat. I might seem unusual but that’s where the flavour is.

There are a few people who have really influenced me: my grandmother, because she was always in the kitchen, cooking in her “pinny;” Marco Pierre White, because he’s just a naturally gifted and innovative chef, even when he was so young when he started his restaurant; and really, just anybody who is dedicated to the craft, putting in their heart and soul into cooking inspires me. If you knew you were going to be exiled to a desert island, what three ingredients or food items would take with you?

I’d take a whole pig, cheese and HP sauce with me. I’d choose a whole pig because I can make something from any part of it: the fat, the bones, the organs, the skin, everything. Cheese, again, I’d bring because of the

CHEF Q&A versatility and because I can survive on that before the rescue team finds me. I’d take HP sauce because I need something that reminds me of home and that stuff goes with everything. I can always forage for fruits, vegetables and herbs when I’m there. I might even be able to make some salt from seawater, depending on which island I’m on.

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

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

What is your favourite food combination right now?

I personally think chicken and waffles is overrated. A lot of people would probably disagree. Maybe it’s because it’s not a common thing in Europe or maybe because it’s always too sweet when I have it somewhere. What do you think is the most underrated food trend?

I know this one is on a lot of menus but it’s really not as popular as it should be and has not taken off as much as I’d like: eating offal. When handled properly, any animal part can taste amazing. Things like liver, kidneys, heart, pig’s ears are all delicious if they’re cooked in the right manner. Is there any type of cuisine that you would like to experiment more with?

Having cooked and eaten all through Europe, I’d like to work more with various Asian flavours and get to know the subtle differences between the different countries, areas and regions. Being classically French trained, I’d like to get to know more about Asian home cooking. Some of their techniques seem to go against what European chefs learned in school, but they work and the food turns out great. What are the essential ingredients for success in the foodservice industry today?

Perseverance. The industry can be tough but very fulfilling, and you have to be humble, willing to learn, and put up with the long hours. This goes for cooking as well as understanding the service or frontof-house side of the business. You can’t expect to be successful if you walk into work at noon and leave at 8 p.m.

Nitrogen. The use of it is endless if you know how to use it. You can use it for more than just presentation, like for preservation and tenderizing. Or, you can use it as such a small component, as a finishing touch, and it can still make such a big difference in a dish. Right now, being that it’s winter, I’m really into pine and chocolate. I don’t like chocolate and mint but I think this is more herbaceous and I wanted to do a substitute. Do you have any culinary guilty pleasures?

Instant coffee. I’m ashamed to admit this, and I probably will deny it if someone asks me about it again, but I need coffee in the morning and when I don’t have time to put a pot on, that’ll have to do. What are some of the most interesting or unique challenges of being a chef?

Having to reinvent yourself. Having to reinvent your food and constantly adapt to evolving trends without compromise or blindly following them. Talk a bit about the challenges of opening a restaurant and the Calgary foodservice scene.

The food scene here is growing and it’s great to see, but it definitely has its challenges. For me, the biggest have been the limited variety of produce and human resources. The food scene here is flourishing and that’s great, but the supply of people in the industry can’t keep up.

What advice would you have for aspiring new chefs as they enter the industry?

Read as many books as possible, familiarize yourself with food and ingredients, and importantly, before you go into culinary school, start at the bottom at a restaurant and see how they are run before committing. | Spring 2017 9


RESTAURANT START-UPS Is the struggle real?

By Doug Radkey


Starting a restaurant is an exciting, stressful, nerve-wracking, but often rewarding endeavour that is not for the faint of heart. It takes sacrifice, systemized thinking, social skills, creativity, stress management and a lot of passion to lead a restaurant to success.

However, if you’re already living and breathing in this cutthroat industry, it should be no secret that there seems to be a constant rise of concern, especially for new or aspiring restaurateurs. Outside of the required personal development traits you should have as a new owner/operator, there are a handful of variables that from

afar, simply look like they’re now out of your control. Some have recently stated the restaurant “bubble” is about to burst. With over 94,000 restaurants, bars, and foodservice businesses across Canada, which many will argue is a great thing, it does pose its challenges for start-ups.

10 Spring 2017 | Canadian Restaurant & Foodservice News


The silver lining? Every challenge presents a solution and an opportunity. Knowing and understanding these challenges beforehand should be a part of any startup’s planning stage, resulting in both quick and long-term success by creating a concept that is also not only unique, but something the market wants and needs. This market saturation of restaurants has quickly developed a shortage of chefs and cooks. Further, the demand for highquality, local product at your neighbourhood independent restaurant has created a need for highly trained chefs and cooks. This has

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“It’s important that restaurateurs plan for and create a sense of place by developing value, vision, mission and culture statements within the concept’s development plan.” produced an employment gap, which is also mirrored by the stigma that cooks work long days, in often physically and mentally demanding environments, and quite frankly, are underpaid for the highly skilled job they do. The government is doing its part to create a solution by introducing a variety of training programs and incentives across the country in an array of industries, including foodservice, with a focus on culinary education. The goal is to rejuvenate the passion for creativity and sustainability within the commercial kitchen space. It’s going to take time and it’s going to take a collective effort within the industry to reduce this gap, but we seem to be on the right track. PLANNING FOR SUCCESS

Rising wages are a concern for many but really shouldn’t be. It’s important that restaurateurs plan for and create a sense of place by developing value, vision, mission and culture statements within the concept’s development plan. Pairing this with a structured liveable wage plan, a positive working environment, and a sound concept that drives creativity, reward, and community involvement, is positioning a start-up for success while reducing high turnover costs in the long run. The rise in energy costs is continuously escalating across the country, where some current restaurant owners have seen upwards of 14-per-cent year-over-year increases in their hydro bills. In an industry with extremely tight margins, utilities such as energy are reaching a breaking point for some, resulting in dreams becoming financial nightmares. During the planning stage an aspiring restaurateur can also plan for these increasing energy costs. For starters, it’s important to research and source energy eff icient equipment, install LED lighting throughout, and create very detailed standard operating procedures to maximize eff iciency throughout your property.


Construction costs for start-ups are also becoming uncomfortably high, and have actually risen for the first time since 2014, mainly due in part to the increases in labour costs among construction workers. A shortage in trade-related workers over the past decade has created higher demand and wage growth (four per cent, year over year), which restaurateurs will pay for in their renovation plans in addition to rising material costs. Start-ups are also in a position to save on renovation costs by sourcing the materials themselves (resulting in the elimination of third-party commissions), renovating an existing restaurant instead of choosing a build-up project (there are enough empty locations to meet your needs), and also looking for energy efficient government grants. Restaurant food costs continue to rise at an average of 2.5 per cent and the average Canadian family is estimated to spend $420 more at the grocery store in 2017 according to Canada’s Food Price Rep or t , r ele a s e d by D a l housie University. This can easily result in less restaurant spending across the country or force some restaurant owners to offer unrealistic value in an attempt to draw in customers. Overall consumer spending is still fluctuating on a month-to-month basis, often creating a sense of un-ease among independent restaurant owners. Despite the rise in food and energy costs, restaurant sales are projected to grow by four per cent over the next year according to Statistics Canada. It’s safe to say, no matter the persona l

circumstances, going out to a restaurant is still the number one preferred activity for spending time with friends and family among Canadians. RESEARCH IS KEY

Working through a feasibility study will allow a start-up to truly know and understand the targeted, most ideal customer in any market space. A start-up can plan for and account for fluctuations in food costs and consumer spending by creating balance within the food and beverage menu and developing both take-out and delivery methods, catering to a variety of financial and t i me - ba se d cha l lenges t a rgete d consumers face on a day-to-day basis. Starting a restaurant is a dream for many and though it will always be hard work, it shouldn’t be a struggle. Completing a feasibility study, concept development plan, and strategic business plan will force you to think of and answer all of the correct questions while creating a brand that is not only scalable, but sustainable, profitable, consistent, and memorable. In addition to the issues mentioned above, surrounding yourself with the proper supporting cast, choosing the right location, creating the right amount of buzz, managing your financial budget and being prepared for hidden costs (among many other aspects), will successfully position you and your start-up endeavour. The results are up to you, your planning efforts, and your execution. The old adage remains true today and it’s the hard truth — “Restaurants don’t fail. Owners do.”

Doug Radkey is the principal owner of Key Restaurant Group, a global restaurant/bar start-up development agency based in Ontario, Canada. Being in the food and beverage industry for over 17 years has allowed him to become a leading voice in the development of feasibility studies, unique concepts, business plans, marketing plans, memorable menus, guest experiences, and financial management systems. Continue the conversation with Doug on Twitter @KeyRestaurants, on Facebook @DougRadkey, on Linkedin, or by visiting

12 Spring 2017 | Canadian Restaurant & Foodservice News

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EVOLUTION QSRs pave the way for breakfast dining trends By Geoff Wilson Breakfast has become a significant daypart in Canada’s foodservice industry. However, the recent growth of breakfast in Canadian foodservice has manifested itself more so in quick-service restaurants (“QSR”) rather than full-service restaurants (“FSR”).

14 Spring 2017 | Canadian Restaurant & Foodservice News


FSR breakfast traffic and all dollars as a percentage of total foodservice remained relatively flat from 2012 to 2016. However, the percentage share of traffic and dollars spent at breakfast in QSR grew from 2012 to 2016, especially in 2015 and 2016. In 2016, breakfast represented 22.7 per cent of all traffic and 19.0 per cent of all dollars spent. NPD Group, Inc. data also indicates that compound annual Canadian QSR breakfast day part sales and traffic growth rates from 2012 to 2016 were 16.2 per cent and 12.5 per cent respectively. Google Trends suggests that searches of “Breakfast Near Me” rose from 0 (indicating the least number of searches) in January 2012 to 100 (indicating the greatest number of searches) in July 2016. The growth curve increased dramatically after January 2015. This growth parallels the previously mentioned increase in breakfast sales and traffic. In many respects, the breakfast day part in Canada’s QSR sector is a micro climate of the overall foodservice industry. Key trends in the broader foodservice industry are being reflected in the breakfast day part of QSRs. Flexible Dining Times. The days of consumers wanting three square meals a day at predictable times are over. Contemporary foodservice customers, especially Millennials, want to eat when they want, where they want and what they want. Is it any surprise that McDonald’s introduced all-day breakfast in the United States in 2016 and both McDonald’s and A&W have recently announced the concept in Canada? Customization. Today’s restaurant consumers crave the ability to customize their orders, designing their menu choices to their personal preferences. For its breakfast entrees, Tim Hortons now offers five different carriers (English muffins, bagels, biscuits, bagels and wraps) and six different primary fillings, catering to this trend. Premiumization. Consistent with the customization trend, consumers are also looking for ways to purchase more premium

products, often as a treat or as a way to convey status. Operators have responded by creating various price level tiers in their menus or focusing their concept on a specific pricing tier. Operators like the greater average check associated with premium offers. This trend is not unlike the stratification of brands in the accommodation sector. McDonald’s added premium espresso-based hot beverages. Starbucks offers premium breakfast sandwiches, consistent with their premium hot beverage positioning. Authenticity. More and more, consumers are focusing on the food they consume – where it comes from, how it is processed and how it is prepared. Today’s consumers are better educated about food, its sources and its preparation; seeking what they call “real food.” McDonalds fresh cracked eggs in its breakfast sandwiches provide a strategic advantage. A&W now offers bacon raised without antibiotics. Some QSR that offer hot beverages have documented the source of their coffee beans, seeking to differentiate themselves on ethical growing practices. Local Food. Consumers seeking out foodservice operators with ethical supply chains are also favouring foodservice operators who procure food locally. While

using very local foods is challenging for national chains, some QSR promote the local nature of breakfast items such as eggs. Portability. In 1983, Chrysler Corporation introduced minivans complete with the first version of cup holders in vehicles. No one would think about manufacturing a vehicle without cup holders today. The factor that differentiates QSR breakfast from FSR breakfast is portability. Today’s QSR breakfast consumers want to eat in the car, on the bus, as they walk, in class and at their desks. The availability of portable breakfast foods is crucial to our busy lifestyle. QSRs have tapped into this trend extensively. Innovative Packaging. QSR breakfast packaging has also evolved over time. Key factors driving innovation have included heat retention, reliability (i.e., no leaks), comfort (i.e., easy to hold and eat from), fit (i.e., appropriate size for cup holders), attractiveness, environmental responsibility, consistency with brand image, and marketing capability (i.e., brand conveyance, customer loyalty systems, etc.). McDonald’s innovative two-layer fiberboard coffee cup was introduced in 2009 in Canada and has now been launched in the United States. | Spring 2017 15

ON THE MENU The following charts demonstrate the share of the breakfast/brunch day part as a percentage of total commercial foodservice traffic and sales from 2012 to 2016.

Breakfast as a Share of All Traffic Quick-Service Restaurants











Full-Service Restaurants












Breakfast sandwiches first became popular in the United States after the Civil War and were a favourite food of pioneers during America’s westward expansion. Egg McMuffins first become available at McDonald’s in 1972. The following table tracks the appearance of breakfast sandwiches and coffee in the Top 10 menu items and beverages respectively in the commercial foodservice industry.

Top 10 Beverages Coffee Rank 1




















Top 10 Foods Breakfast Sandwiches 2009




Importance1 5.2%
















1. Percentage of meals and snacks that included this menu item.

Source: NPD Group Inc.

Quick-Service Restaurants











Full-Service Restaurants














Breakfast as a Share of All Dollars

Source: NPD Group Inc.

Not surprisingly, coffee remains the number one beverage of choice in commercial foodservice in Canada. In 2015, just over 32 per cent of meals and snacks included coffee. Breakfast sandwiches, however, are a relative newcomer to the Top 10 foods in restaurant purchases, making the list in 2010 and then 2012 and thereafter. Interestingly, breakfast sandwich purchases as a percentage of total meals and snacks

have grown steadily since 2012 with the greatest growth realized in 2015. This trend follows the growth of QSR breakfast day part traffic and sales. NPD Group, Inc. data indicates that in 2016 breakfast sandwiches represented almost 75 per cent of all Canadian QSR breakfast food purchases (i.e., excluding beverages). Breakfast sandwiches and coffee are clearly the mainstays of QSR breakfast.

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ON THE RoseHill_CRFN_Spring_2017_FINAL.pdf MENU



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Speed. Busy consumers are typically even more pressed for time at breakfast than any other meal of the day. Whether through the drivethrough or at the counter in the restaurant, service times must be quick. Consistency. Consumers patronize QSR chains partly because the food and experience are predictable. Change is good because it creates a reason to return, but inconsistency is bad as consumers expectations can be dashed by one inconsistent experience. Innovation. While traffic for breakfast may be growing, more chains have entered the breakfast space. Innovation differentiates chains from their competitors. Innovation generates trial. Great products and service generate repeat visits. Value. The bottom line is consumers only have so much money in their wallets. How they chose to spend it is greatly affected by their last restaurant visit. Because breakfast is the simplest of meals, it is subject to greater scrutiny in terms of value.






So where do we go from here?


Weekend brunch in quick service? Perhaps add premium breakfast items such as a breakfast sandwich with hollandaise sauce or lox and bagels on weekends during prime brunch hours and cozy up their dining areas. This premiumization would not preclude all day breakfast the rest of the time. New transporters? Rolls? Baguettes? Waffles? Dumplings? What will the next generation of breakfast sandwiches be carried in? The trick is to innovate within the capacity of existing equipment (or with limited additions) and with existing pantries (or with limited additions). Experimentation through limited time offers will validate such new possibilities. Ethnic Breakfast Items? In its major urban centres, Canada has greater ethnic diversity than most other countries. What about steamed buns stuffed with meat (China), miso soup (Japan), rice and kimchi (Korea), Idli with Vada (Indian) or Mana’ish with Za’atar (Lebanon). The latter is actually available at Man’ish Global Flatbread Café on Spadina Avenue in Toronto. Bold New Flavours? QSR chains have had great success with limited time offers at lunch featuring bold and differentiated flavours. Why not in breakfast? Consider a breakfast sandwich with sriracha sauce or a jalapeno cheese slice. Perhaps some of these ideas are a bit farfetched. But so was the Egg McMuffin in the evolving QSR sector in 1972. The good news is breakfast should remain an important day part in QSR for years to come. Speed, consistency, innovations and value will win the day in the competitive QSR breakfast day part.




Geoff Wilson is a Principal with fsSTRATEGY Inc. a niche consulting firm based in Toronto focused on assisting foodservice operators to enhance customer satisfaction, revenues and return on investment. For more information visit 18 Spring 2017 | Canadian Restaurant & Foodservice News

Epson just reinvented the POS printer category. Again.

The new OmniLink® TM-T88VI allows retail and hospitality merchants to get ahead and stay ahead. To future-proof your POS printing, Epson introduces the TM-T88VI. It simultaneously connects to traditional PC-POS systems and mobile POS systems, and features Epson’s beacon1 support for distributed proximity-based printing and third party loyalty applications. Plus the TM-T88VI comes standard with OmniLink Merchant Services for access to best-of-breed cloud applications, offers triple interface support, and has NFC2 support for easy Bluetooth pairing – all with the performance, reliability and efficiency you’d expect from the industry leader. Create an amazing experience that will keep your customers coming back, again and again.

Another Innovation from Epson Business Solutions EPSON is a registered trademark and EPSON Exceed Your Vision is a registered logomark of Seiko Epson Corporation. OmniLink is a registered trademark of Epson America, Inc. Apple is a trademark of Apple Inc., registered in the U.S. and other countries, and iBeacon is a trademark of Apple, Inc. All other product and brand names are trademarks and/or registered trademarks of their respective companies. Epson disclaims any and all rights in these marks. Copyright 2017 Epson America, Inc. 1. Requires the use of a beacon dongle connected to TM-T88VI printer via the USB-A port. Supports only Apple® iBeacon™ compliant format. The Epson-approved dongle is Laird model BT820. 2. NFC tag requires use of a device that includes NFC reader, and may require additional software.



How training and technology can help you better manage the cost of labour By John Clausen


In the service industry, people seem to have the greatest impact on costs and on revenue — costs such as the efficient use of resources and providing high-quality service at a reasonable price; and revenue generated by repeatable business and positive customer referrals.

Technology, meanwhile, can also be used to enhance the customer experience and make better use of your limited people resources. With most industries now realizing that the customer experience can drive revenue long term through retention and growth, all service businesses should now be considering how they can ensure their customers are treated well every visit, that the food is enjoyed and that the overall experience is positive. Staff training and technology are the best ways to achieve consistently improved customer experience with cost reductions and revenue growth. 1. STAFF TRAINING

Staff training is a critical aspect of ensuring that people are effectively and consistently utilized. And while there is a cost attached to this, there is a greater cost to not training. Think about the last staff meeting that was held? What questions came up, what problems and issues were presented? How did you deal with the questions? Could these form the basis for a training program? With good training your staff feel confident in what they are doing and this will be positive when dealing with

For great tips on how to improve your bottom line, visit

customers. Customers respond well to staff who know the menu, address customer concerns and questions and who provide a great customer experience. • Training is essential when staff begin their employment and it is important to continue the training. Use customer and staff feedback as the basis for each preshift meeting to improve processes and procedures. Hold regular training meetings. Ensure that procedures are documented into Standard Operating Procedures which should be developed and utilized in daily operations (such as equipment maintenance and overall facility cleanliness). • Training will also improve overall r e s t a u r a nt m a i nt e n a n c e a n d equipment maintenance. Train staff to clean and maintain equipment. This is critical to extending the life of equipment. A clean and healthy environment for customers and staff will drive future revenue. • Good training equals staff retention. Consider the cost to hire, train and manage new staff and the savings to be realized by retaining happy trained staff. • Build training sessions into all a sp e cts of t he busi ness. S e ek opportunities to schedule training daily for employees. Track your t ra i ni ng ef for ts a nd customer comments, noting changes and corrective actions needed.


Using technology such as an iPad or other tablet as a menu selection tool can, when properly implemented, speed up customer service by allowing them to search and place their order with the iPad and provide a guide to delivery times. It is a sales tool providing immediate feedback, pictures of food menu items and suggestions for selections. A server using an iPad for orders may receive reminders built into the order platform such as pop ups to remind them to offer specials or upgrade an order with a side or a wine selection based on the menu item chosen. The use of technology speeds customer service and enhances the experience, thereby ensuring return customers and increasing existing revenue streams with upgrades to orders and added food or drink selections purchased. You may also reduce meal returns due to errors or customer dissatisfaction with the order. People, training and technology will add value, reduce costs and enhance long-term revenues as demonstrated below: • A Toast Inc. 2015 Survey indicated overwhelmingly that inventory management and on-line ordering were in the Top 3 technology requirements • In a BC Tourism Survey, 40 per cent of employees receiving poor job training leave within the first year. Sales declines, productivity slips and costs to hire new employees maybe up to $2,500 each. • Training Magazine ranks 125 organizations for employee development – example Cheesecake Factory invests $2,000 per employee annually in training. The chain enjoys $1,000 per square foot in sales, almost double the industry average.

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 20 Spring 2017 | Canadian Restaurant & Foodservice News



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ACTION VS. ACHIEVEMENT Are you truly focused to achieve your goals this year? By Matt Rolfe

22 Spring 2017 | Canadian Restaurant & Foodservice News


Whether you’re part of a large national multi-site operation or a single location operator, the facts show that running a healthy and successful operation is simply getting harder with each month and year that passes. Costs are rising, great management and staff are increasingly difficult to find and even harder to retain, and, based on the pace of today’s business, we are busier than ever. I consider the pace of the hospitality industry one of our largest concerns. So many of us are putting in the hours and at the end of the week, we’re not delivering on the results and expectations we have set for ourselves and our teams. This is not due to a lack of effort but rather a lack of focus, alignment, and momentum around what matters most in your operation. Over the last 10 years I have had the chance to study hundreds of hospitality operations from the floor staff up to ownership. From these experiences, I have observed a set of behaviors and rules that great operators follow religiously to ensure they run a successful operation. This article will not give you quick tips on how to run a better bar, restaurant, or quick service operation. As an entrepreneur who has tried and failed more than most, my goal is to provide you with insight from my experiences into proven approaches that can help you run a better business. If we want our business to improve this year then we need to find a way to do something different — to get outside of our comfort zone and set goals that will excite the leaders that take the time to read articles like this, but also excite the managers and staff we work with and ultimately the guests and customers that we serve. Before diving deep, I want you to pause and be honest with yourself when considering this question: What is the benefit if you take the time to change and try something new this year versus the risk if you continue to do what you did last year? According to Einstein, the definition of insanity is doing the same thing over and over again expecting different results. If we want something new, then we must do something that we have never done before. | Spring 2017 23



Clarity in business is power. If you want your team to get excited and engaged with the desired direction for your operation, they need to know your clear goal. If we look at any professional sports team, they have absolute clarity on how they win, accompanied by a scoreboard that tells them whether they are winning or losing. In the hospitality industry, I rarely find an operation that has one single goal to define their ultimate success for the current year. However, when I do, the success of those operators is always amazing and inspiring. Often, setting one single clear goal for your business and committing to it is not an easy task. It requires time to think through in full detail. It is not as easy as saying, “I want to increase my revenue,” since revenue without profit is pointless. Nor is it as easy as setting a target profit margin goal; focusing solely on profit may lead us to shrink serving/portion sizes or staffing numbers that will, in time, affect our guest experience and hurt our operations. I cannot tell you what your number one goal should be, but I will tell you about the goal-setting process that has worked for several of our clients. If you are an owner-operator you may work through the below steps on your own, but if possible I urge you to share the process with your partners or senior leaders in your business. There is power in co-creating goals with others; this ensures there is buy-in and momentum around your goal as you begin implementing the required changes to achieve your goal. Whether you have two staff or 200, you will need to engage them all if you are going to be truly successful. Book The Time – You will need to book a full day planning session outside of your business. “But I can’t afford to spend a whole day away from my business!” If you are telling yourself this, that is a huge warning sign and part of the problem. What’s Working vs. What’s Not – Take

time to study what is currently working and what’s not over the last year in your business. Consider all elements of your business from the physical space, menu offerings, sales

24 Spring 2017 | Canadian Restaurant & Foodservice News

COVER STORY and profits, to the quality of your staff and staff retention. Take the time to consider what’s working vs. what’s not within your competitive set, taking time to compare your location to your competitors is a powerful part of the exercise. How Will You Succeed? – Put yourself three years out, in the year 2020, and ask yourself what we will need to do to be successful in three years’ time. What would need to change, improve or stay the same? Based on what’s working and what’s not within your business and competitive set today, what is needed to truly succeed in three years’ time? Have some fun with this exercise and honestly visualize your business in the future. What are your sales and profits? Think about your staff and team. Consider your location or locations. What is different with your menu and who are your customers?

Based on answering the questions above take the time to align one clear goal that when achieved, would allow you to celebrate with your team at the end of 2017. How could you have only one goal? Trust me, and trust the exercise, as those that are laser focused have the best chance of success. What Must We Achieve to Claim 2017 a Success –

There is More Work to Get Done Than You Can Possibly Do — Accept it and Focus! – With how busy we all are between dealing with our

guests, staff, suppliers, emails, text messages, meetings and fires, it is next to impossible to get it all done. Trying to accomplish everything can often be the source of many of the business issues we face in our operations. Rather than setting clear priorities on a few key items, we are trying to do it all at once and this causes us to be reactive to our days rather than focused. The weight of constantly playing catch-up can crush us all over time. To be successful we need to move away from the addiction of being busy and take the time to identify how we truly serve our

businesses. Many of us have become great at doing all things but over time we move away from doing what we are best at and the true intention of our role or position inside our businesses. So often I see managers changing a light bulb during a peak shift rather than investing time with their guests, and similarly, I observe owners or leaders that are spending hours a day on email rather than investing some of that time into the development of their managers and staff. Simply put, do you spend time each week doing things that you know are not your job or on tasks that do not move your business forward? If you answered “Yes,” even as I just did when thinking about it, then it’s time to make a change and the steps below will provide clarity on creating focus in your day, week, and year. Accept What Is - Give yourself permission to accept that you cannot

get it all done right now. Allowing yourself to let things go is the first step towards focusing on what matters most.

Break Down Your Current Week (Task and Time) – Each member of

your ownership or management team should take the time to list each of their core tasks and responsibilities week-to-week and beside each task, include the amount of time they spend on it each week. For most of you, that list will be long and the hours will add up to significantly more than 50 or 60 hours. The hardest for most is when they complete the list, they see that the tasks that will help them achieve their number one goal are not given the time needed or are missing from the list all together. This is normal so don’t panic. Based on working through your goals and tasks you’ll need to take the time to set three priorities; only three that when achieved will ensure you deliver on the rest of your goals. For the rest of the items on your list go through the exercise of “Stop, Start, Continue.” What are you going to start

Set Your Top Three Priorities – | Spring 2017 25


rather than ensuring to recognize the great things that happen in your business each and every day before tackling and correcting any new opportunities. Your staff need you to recognize great behavior every day, they need you to take the time to slow down and celebrate success with them, and they need to win, and know when they have won. To do this I recommend building a one page plan that outlines the following: How will your staff celebrate great behavior on a daily basis? Build a scoreboard that is posted in your operation that allows everyone to know if you are winning or losing in relation to your one ultimate goal, or any related goals. How often do you get the whole team together in a social setting to celebrate yourselves and your goals? The holiday party does not count! Put together a social calendar for monthly, or at least quarterly events that bring everyone together to celebrate your successes.

doing, what are your going to stop doing all together or delegate to someone else, and what are your going to continue doing as is or continue doing but find ways to reduce the time required to become more efficient? How Often Does Your Team Meet? Whatever It Is, It’s Not Enough –

That’s a bold statement I know, but 90 per cent of the time it’s true. I find most operators in our industry are spending too much time working in their business instead of on their business. From my studies, the best operators take the time to meet as a team significantly more than the average operator. I’m not suggesting that you need to have meetings for meetings’ sake; they should be focused, where the core element of every meeting is passionate and positive conflict. Top operators create a space for conflict to exist in their meetings for the purpose of ensuring everyone is truly aligned towards common goals. The best operators follow the below meeting rhythm and I feel it is one of the most critical elements of success.

I have the pleasure of working with both large and small businesses and helping them work through this process to watch the wins and results come quickly. If you would like more information on some or all of the steps outlined above, email me, and I would be happy to send you more details on each step and insights on how to best execute them with your team. At the beginning of this piece, I posed the question, “What is the benefit to your business if you change, and what is the risk if you don’t?” It is easy to read this article and not actually act, but what do you think the impact could be if you take the time to work through this process, what would the benefit be for you, your team, and your guests? I am here to support but also encourage you to act. Change can only happen by having the courage to take the first step.

Daily Meeting – 10 minutes Weekly Meeting – 2-3 hours Monthly Strategy Meeting – Full Day Quarterly Off-site – 2 Days (If you would like more info on the meeting rhythm, possible meeting agendas and keys to running successful meetings email me at Celebration and Recognition – I meet with thousands of staff each year in workshops and meetings and I have yet to speak with a staff member that says their team celebrates too often or recognizes them too much. The challenge is when I ask owners and managers if they celebrate enough, they often think they do. I think the divide between manager and staff opinion in this situation is normal and not the core issue. As leaders we need to be continuing to look forward and setting new and big goals. Where this does become an issue is when we achieve a goal and forget to celebrate, or we build a culture that only focuses on what’s wrong in the business 26 Spring 2017 | Canadian Restaurant & Foodservice News

As the CEO for Results Hospitality and Westshore Hospitality Group, Matt Rolfe is a coach, speaker and hospitality industry thought leader. His company Westshore Hospitality Group focuses on helping leaders and leadership teams in our industry gain the clarity, focus and action needed to run healthy operations. The team at Results Hospitality supports their clients in achieving their desired results when it comes to their people, profits and processes. To learn more about how Matt and his team can assist you and your team please contact him at matt.rolfe@

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SOUP’S ON! A world of goodness in every bowl By Donna Bottrell

What’s in a bowl of soup? Everything! Who doesn’t love a wonderful bowl of steaming soup on a cold or rainy day? Soup can be made with any combination of ingredients that are readily available to everyone. It can be complicated or simple fare, adding comfort in a bowl to any well-engineered menu. Refrigerated soups are increasingly popular in supermarkets, as are restaurants with a core focus on a variety of soups, clearly indicating the consumer’s desire for wellmade soup. As a culinary dietitian and food consultant, I believe the addition of a great soup offers nutrition, value and comfort. WHAT’S YOUR SOUP STORY?

Soups almost always tell a story — about the ingredients, the season, the chef, or the establishment. In fact, soup is a great story, and here’s why: When it’s done well, it demonstrates care and culinary finesse. For example, contract foodservice provider, Dana Hospitality LP, serves made-fromscratch soup in their cafes as a demonstration of their brand behavior. Soup is a favorite menu item as their guests have come to appreciate and rely on the consistent delivery of a variety of quality scratch-made soups. When speaking to the culinary team, it is

clear they think it’s nothing to make scratch soup every day – this is just the way it’s done. HOW MANY FOOD TRENDS CAN YOU ADD TO THE SOUP POT?

Soup is a great vehicle to deliver the latest food trends to your customers. Adding the latest super-food, trendy or seasonal ingredient is a quick and easy way to enhance any basic soup recipe. Don’t forget to highlight these important facts in your soup story. Here are six wellnessfocused trends that can be applied to soup: HOUSE MADE: Feature

a house-made soup, stock or broth and finish a prepared soup with house-made garnishes such as croutons, condiments or pickled vegetables.


Many soups can be described this way without changing a thing, especially when scratch-made soups are the standard.

28 Spring 2017 | Canadian Restaurant & Foodservice News

Plant based diets are on the rise. Try adding shredded Brussels sprouts, cauliflower rice, pulses (beans, peas or lentils), onsite grown herbs, seaweed or kelp.


GLOBAL FLAVOURS: Try a Filipino-inspired soup or add a popular spice such as turmeric. Flavour is always trendy.

Soups are the solution! Make a featured soup using what’s on hand. Plan to preserve or repurpose ingredients before composting (ie. carrot tops, broccoli stems, or day old bagels).


Choose sustainable seafood most often. Try an allsustainable seafood chowder. All the above can be considered wellnessfocused trends — for our individual, community and environmental health. And yes, wellness should taste great!

S U S TA I N A B L E S E A F O O D :


What are your customers looking for? Here are approaches to soup to consider: Souping instead of juicing. Soup may be used as a replacement for juice, elixir or a smoothie.


Soup can be nutrient dense with the same perceived health benefits with greater satiety and lower cost. Soups made with dairy, broth, vegetables pack nutrients such as calcium, magnesium, vitamin D and fibre. As an appetizer. A hot mug of drinkable soup,

vegetable or bone broth as an appetizer can stimulate the appetite and increase the overall pleasure of a meal. But it can also reduce the total amount of food eaten at a meal. Try traditional bone broth with a pinch of turmeric; it is sure to be a star.

Why Do Customers Choose Soup? Hot and comforting or cold and refreshing Portable, convenient and quick Perceived as light, easy to digest Lower in calories or healthy when eaten as small meal or snack Can be free of ingredients they are trying to avoid Changes seasonally Quality and value Prefer soup over other items on the menu

Showcase soups made with local ingredients and global flavours. Try

adding ginger and turmeric to a classic chicken soup for a delicious twist of flavours. As a main meal, soup components can be assembled to order at service for best quality and customization. Soups like Chicken Tortilla Soup, Chicken and Dumplings, Ramen or Minestrone serve well as entrĂŠe-sized soups.

For breakfast or snack. Soup for breakfast is the norm in Southeast Asia. Vietnamese

PHO is a great example of a traditional | Spring 2017 29

Why Do Customers Avoid Soup? Don’t know what is in the soup or how it was made Concerns regarding sodium content Not house-made or does not feature local ingredients Varieties offered may be too exotic or too boring Perceive it to be low quality breakfast soup. It is packed with fresh ingredients and is a simple and nutritionally balanced option with noodles, healthy proteins and fresh greens. SOUP’S SALTY BAD WRAP

Salt is an inexpensive way to add and enhance flavour. It is still common to find soups that are too salty; often these soups are made with poor quality soup bases or broths, over seasoned too early and/or simmered too long before and during service. The demand from health-conscious consumers has guided culinary teams to make creative adjustments that enhance the flavour of soup. Starting a soup with good quality stock, roasting and caramelizing

vegetables, adding herbs and spices is the foundation for great soups customers will love. My suggestion is to always go easy on the salt; customers can add more to suit their personal taste. FINISH STRONG

Respect the vegetables and grains in the soup. Do not cook them too long so they

still have texture when the soup is held for service. Don’t forget to finish your soup with thoughtful garnishes to increase perceived quality and value that contributes to increased customer satisfaction. Try something new such as crisp red algae in place of crumbled bacon for a trendy savoury garnish. Here are a few of my favourite garnishes: Charred Vegetables Pickled Vegetables Whole Grains Fresh Green Onion or Herbs Fried Onion House Prepared Tortilla or Bagel Chips Drizzled Hot Sauces Fresh Ground Pepper And lastly don’t forget to share your soup story with your customers so they can feel good about what’s in their bowl of soup.

Donna Bottrell, RD RSE, is a consulting dietitian and Red Seal cook. She shares her passion for driving innovation through the concept of culinary wellness with her business clients, colleagues and Humber College students. She continually explores new and effective approaches to encourage the preparation and consumption of great tasting food that happens to be nutritious. With over 20 years of experience advocating for positive changes in the food industry, she has created and managed numerous corporate wellness and sustainability strategies, programs and promotions. Email:; Twitter: @donnabottrellRD; website:

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Rising Stars Dairy ingredients gaining a share of the spotlight By Aaron Jourden


It’s not hard to see why queso fresco, butter, buttermilk and cottage cheese are some of the fastest-growing dairy ingredients on Canadian restaurant menus. Each speaks to a larger trend that’s been evolving in the dining landscape over recent years. Whether it’s more authentic approaches to ethnic dining or changes in the way consumers perceive healthy ingredients, these items are now emerging as four of the hottest dairy ingredients we may be seeing more of in the near future. A MEXICAN CHEESE WITH FRESH APPEAL

Queso fresco is the fastest-growing dairy ingredient over the past year on Canadian restaurant menus. The unaged white cheese

is also the fourth quickest-growing of any ingredient on menus over the same period and the only dairy product to make this top 10 list. A traditional cheese found in authentic Mexican cooking, queso fresco has a mild milky taste and firm texture that makes it great for crumbling over dishes. Light and salty with a bit of tang, it can complement light dishes with delicate flavours or help balance out heartier dishes like tacos or huevos rancheros. And since it doesn’t melt,

queso fresco is well-suited for grilling. This cheese is also fairly quick and easy to make in-house. Winnipeg’s Habanero Sombrero Taqueria, a food truck specializing in Mexican-style street food, finishes its marinated and slowroasted carnitas tacos with fresh-crumbled queso fresco, while Chili’s Grill & Bar tops its ranchero chicken tacos with a flavourful trifecta of avocado, cilantro and queso fresco. And while this cheese may be getting more notice thanks to the growing popularity of authentic Mexican cuisine among diners, operators are also finding uses for queso fresco with preparations outside of traditional applications. At Barrio Coreano, a MexicanKorean fusion restaurant in Toronto, guests can snack on a dish of K-Mex slaw that brings together Korean-style cabbage, avocado, corn, queso fresco and gingersesame dressing. BUTTER’S BACK

Butter is on the rise, increasing more than 15 per cent over the past year thanks in part to a larger movement of consumers returning to full-fat foods. Not only does it provide a rich taste and texture, consumers are increasingly viewing butter and other full-fat foods that are real and wholesome as the next evolution of the health trend. Looking at different mealparts, the incidence of butter on menus is growing the most among appetizers, followed by sides and entrees. Drilling down a bit deeper into the mealpart categories, butter is showing

Fastest-growing ingredients (year over year) 175.4%










Sweet Peppers

Black Mushrooms


Queso Fresco





Chili Oil

Onion Sauce

Fastest-growing dairy ingredients (year over year) 142.9%










Queso Fresco

Cottage Cheese

Fior di Latte

American Cheese

Fresh Mozzarella



Greek yogurt



Base: Q3 2015 to Q3 2016-109,909 menu items Source: MenuMonitor, Technomic

32 Spring 2017 | Canadian Restaurant & Foodservice News













High inn protei


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Incorporating Greek yogurt in your snacking routine can help you balance your protein intake throughout the day.

DAIRY steak served with seasonal grilled vegetables, jus and rosemary butter. In a more ethnic spin, Biercraft Tap & Tapas Bar recently added a dish of pan-seared prawns flavoured with white wine, roasted lime basil and sambal butter. BUTTERMILK TRENDING UP

Yogurt: A nutritious boost to your healthy lifestyle Yogurt is part of a healthy lifestyle, and for good reason. It contains a significant amount of calcium, potassium, magnesium, zinc and vitamin B. It contains protein of very high quality and can also be enriched with vitamin D. It is no surprise that yogurt’s nutritional profile has led the scientific community to evaluate its impact on various health-related issues, including diabetes, cancer, weight management, cardiovascular disease, bone health and intestinal health. A 175 g serving of plain Greek yogurt provides 17 g of protein. Therefore, eating Greek yogurt helps you reduce hunger and increase the feeling of satiety. If you often eat your evening meal rather late, adding Greek yogurt as a snack can help keep your hunger in check until the next meal. For a higher protein intake, add a few chopped nuts to your yogurt.

the most growth in preparations like fries and sandwiches. Chefs are showcasing butter in a variety of ways, such as using it with artisanal breads for grilled cheese sandwiches, calling it out as an indulgent component to hearty entree salads and whipping it for a textural enhancement. Earls Kitchen + Bar, for example, offers a warm kale salad entree composed of grilled chicken, black kale, baby potatoes, roasted Brussels sprouts, cranberries and toasted almonds, all in a brown butter vinaigrette. On the dinner menu at L’Abattoir in Vancouver is an elegant first course option of baked Pacific oysters with truffle and whipped garlic butter. Operators are also menuing compound and flavoured variations like basil butter, Buffalo butter and vanilla brown butter. Elephant & Castle features a butter chicken poutine on its starters list that features Buffalo chicken, seasoned pub chips, cheese curds and a rich punch of Buffalo butter gravy. Toronto’s The Drake Hotel Restaurant recently added a new 10-ounce striploin

Another potential health benefit of yogurt is that it appears to raise the level of serotonin in the body. This neurotransmitter increases our sense of well-being. Although more studies are needed to confirm this theory, it is interesting to know that eating yogurt could be a more-thandelicious way to help fight depression. What we also know is that the bacterial fermentation process found in yogurt helps extend the shelf life of foods in addition to making them easier to digest. Fermented foods also help you maintain healthy intestinal flora. Yogurt can easily be added to soups, dips, fruit or pancakes (savoury or sweet). You can also eat it as is, or add it to a fruit parfait or smoothie. Courtesy of the OIKOS brand team of Danone Canada. For more information, visit

Growth of butter incidence by mealpart (year over year) App/Starter = 24% Side/Extra = 20% Entree/Main Dish = 17.5% Kids Menu = 15.8% Dessert = 9.5% Base: Q3 2015 to Q3 2016; Source: MenuMonitor, Technomic

Growth of buttermilk incidence by mealpart (year over year) Dessert = 20% Senior Menu = 16.7% Ent./Main Dish = 12.6% App/Starter = 11.1% Add-on = 5.6% Kids Menu = 5.3% Base: Q3 2015 to Q3 2016; Source: MenuMonitor, Technomic

34 Spring 2017 | Canadian Restaurant & Foodservice News

Buttermilk is up 11 per cent on Canadian menus over the past year—a sign that operators are giving this old fashioned staple of rustic home cooking new attention for its myriad uses. When looking at the increase of buttermilk by mealpart for the same period, interestingly, it shows the most growth in desserts such as pies and sherbets. This versatile ingredient also exhibits impressive growth in entrees and starters, playing equally well in sweet breakfast dishes as it does in savoury lunch and dinner favourites. With its tangy flavour and thick, rich texture, coupled with the calcium and other nutrients found in milk, operators have myriad opportunities to use buttermilk across mealparts and menu categories. Baked goods, breaded coatings, frostings, marinades and soups are all fair game, but growth of this item likely ties to the recent emergence of fried chicken as a trendy specialty dish for new restaurant concepts, especially in the fast-casuals to food truck segments. We’re also seeing operators develop new and interesting variations of traditional buttermilk-based dressings. Montana’s BBQ & Bar offers a Southern Fried Chicken Sandwich featuring a buttermilk fried chicken breast, chipotle mayonnaise, cheddar, creamy and shredded pickles. At Kelsey’s Original Roadhouse, guests can opt for a new Under the Sea Fry-Up featuring calamari, shrimp, red peppers, red onions and jalapenos all marinated in a buttermilk-mustard blend, then battered, fried and dusted in served with housemade sun-dried tomato aioli. A HEALTH CLASSIC POISED FOR A COMEBACK

Cottage cheese, a staple of 1970s-era dieting regimens, may be getting a fresh look from consumers. Touted as a versatile, wholesome ingredient that can be consumed on its own or incorporated into dishes, this fresh, textured cheese is high in protein and a source of vitamins and calcium. Considering its nutritional attributes—along with the success operators have found with positioning Greek-style yogurt as a wholesome menu item—cottage cheese could be poised for future growth.




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And recent data supports that. Cottage cheese is the second fastest-growing dairy product overall and fastest-growing dairy product in entrees over the past year. While it’s commonly found as a healthy side option available with breakfast entrees, operators are also featuring cottage cheese in fruit plates and in desserts. It’s also often called out as a component in Indian dishes, particularly at fusion-style restaurants, and is a common ingredient in pasta fillings. Toronto-based fast-casual chain What A Bagel offers a Heart Smart Breakfast featuring cottage cheese alongside poached eggs, fresh fruit and a whole-wheat bagel or bread. And Angela Pizzeria & Restaurant in Montreal features a Spanakopizza Greek pizza with a mixture of spinach, olive oil, eggs, cottage cheese and feta. On the sweeter side, the Loaded Pierogi chainlet in Toronto offers dessert pierogis filled with a mixture of cottage cheese and cream cheese that are topped with cinnamon-spiced apples, caramel sauce and whipped cream. Today’s evolving foodservice trends are certainly having an impact on the types of

dairy emerging on restaurant menus. And while queso fresco, butter, buttermilk and cottage cheese have shown the most growth of late, an overarching takeaway is that these dairy goods fit a larger focus for operators and their suppliers to continually

Aaron Jourden is Managing Editor for Technomic Inc., a Chicago-based foodservice research and consulting firm. Technomic provides clients with the facts, insights and consulting support they need to enhance their business strategies, decisions and results. Visit for more information.

Canadian & Sustainable

Acadian Sturgeon and Caviar Carters Point, New Brunswick, Canada (506) 639-0605

36 Spring 2017 | Canadian Restaurant & Foodservice News Untitled-4 1

keep food and drink in line with what consumers seek out when dining. Dairy can play a central part in delivering on calls for new and exciting ethnic flavours and preparations as well as options that are healthy and nutritious.

2017-02-02 4:19 PM





15th anniversary of Nova Scotia industry extravaganza By Lia Beveridge


This year marks the 15th anniversary of the Savour Food and Wine Show. As the star of the Savour Food and Wine Festival lineup, the show combines various elements of the hospitality industry: Restaurants, bars, breweries, wineries, distilleries and chefs. It also marks the diversity and strength of our ever-growing hospitality industry, and the importance that Nova Scotians place on food as part of culture.

When the festival began 15 years ago, it started out with a single event that has now grown to include five unique events highlighting wine, craft beer, cheese, chocolate and cocktails. Back in 2002, there was a lot of “meat and potatoes” — burgers and large chains. North American style food was the focus of the industry while craft brewing, other than at home, was not very prevalent.

helped to shape our industry into what it is today. Gordon Stewart, executive director of the Restaurant Association of Nova Scotia (RANS), is “constantly surprised at the level of entrepreneurship of owners and chefs in the creation of new menus and restaurant environments. People are enjoying an explosion of everything new in the culinary landscape of Nova Scotia.” This explosion, diversity and excitement that surrounds the culinary scene is never more evident than at the Savour Food and Wine Show. Between the sheer size of the ever-growing event to the hum of contented guests as they eat and drink their way through over 70 booths, sharing food and talking to the people who are moulding the hospitality industry in Atlantic Canada, the show is a fantastic time for all involved. It is impossible not to see how this growth and these people have, as Joe McGuinness, chair of the Savour festival, says “put Nova Scotia on the map as a culinary and hospitality destination.” Savour Food and Wine show takes place at the World Trade Convention Centre on March 9, 2017 from 7-9:30 pm. General admission tickets are $85 plus tax and include unlimited sampling. For a list of exhibitors and ticket information visit www. Savour Food and Wine Show organized by the Restaurant Association of Nova Scotia (RANS). C





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Fast forward to 2017. Successful wineries have established themselves in the Maritimes, with a concentration in the Annapolis Valley, some of which have gained international acclaim; and craft breweries have taken off, showing huge amounts of innovation with new styles of craft beers and interesting brewing techniques. The way that food is plated and its appearance has started to become almost as important as the taste, while locally sourced food has become a huge priority for both chefs and customers. Food shared with family and friends, of course, has always been important to Nova Scotian food culture, but these changes and growth in the restaurant market signal a new era. The Internet gave chefs, brewers, vintners and consumers alike access to cultures and restaurants around the world. Dreamers became entrepreneurs and


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Lia Beveridge moved back to Halifax last year after nine years abroad. Currently she works for the Stubborn Goat and volunteers with the Savour Food & Wine Festival. For more information on RANS and the Savour Food and Wine Show, visit or | Spring 2017 37


NOW WE’RE COOKING! Bake, roast, grill, steam, poach or sear — today’s commercial ovens and ranges can do it all for thrifty restaurant operators


When it comes to helping foodservice owners operate on an increasingly tight budget, maintain a commitment to energy efficiency and better manage food and labour costs, today’s high-tech, multi-tasking ovens and ranges are finding their way into more commercial kitchens than ever before. Canadian Restaurant & Foodservice News recently spoke with leading manufacturers to hear about the latest trends and developments in innovative ovens and ranges that can help build a recipe and build a profit. Read on to hear what they had to say. . .

Participants: Claudio Baldinelli, Vice President of Canada & Latin America, Alto-Shaam Phil Beauvais, Market Manager, Warewash Food Machines, Bakery and Cooking, Hobart Canada Kevin Breton, Marketing Manager, Rational Canada Chris Moreland, Ontario Sales Director and Executive Chef, Chesher Equipment Ltd.

What are some of the major trends when it comes to ovens and rages and why do you think these trends are significant? Claudio Baldinelli: Restaurants, and all foodservice facilities,

are needing to do more with less. Between labor costs, food costs and food waste, foodservice operators are looking for efficiencies. Improvements in technology are helping restaurants manage labor and hire workers with less formal training. Restaurants can do this with Combitherm® combi ovens with newer features like recipe storage and programmable cooking or with Cook & Hold ovens for overnight cooking. Phil Beauvais: With Vulcan it is very important to provide

equipment that is simple to operate, but equipment that is smarter and more intuitive. With combi ovens, the controls can be intimidating for operators when they first start using the device. The Vulcan ABC Combi, launched in 2015 kept the control simple but intuitive, reducing the complex controls typically associated with combi ovens to a control operators were more comfortable using. Vulcan did this by having the operator set the temperature and the time on the control and based on the two settings the unit automatically set the humidity level. This helped operators feel more comfortable with the new equipment they were operating.

Kevin Breton: Some of the major trends we are seeing in restaurant cooking equipment are smaller, more efficient and easier-to-operate appliances than conventional devices. Access to smaller, more compact commercial kitchen equipment can allow restaurants to make the most of their workspace and environment. In addition, investing in 38 Spring 2017 | Canadian Restaurant & Foodservice News


energy efficient restaurant equipment is a proven and effective way to reduce operational costs. We are also seeing more restaurant operators purchasing combi ovens as they are more versatile, easier to operate, add more flexibility and are more energy efficient. The RATIONAL combi steamer can bake, roast, grill, steam, poach and sear, all on a one-square-metre footprint which means it can replace multiple pieces of traditional equipment. The biggest trend is “cloud”-based connected kitchen technology with the use of built-in WIFI. This gives multi-unit operators the ability to network their equipment across their business for sharing of recipes, standards and cooking processes. ACP Amana and Lainox Naboo both have fully embraced this technology and are the market leaders with ease-of-use solutions that take our most common interactive tool (the smart phone) and put the technology and convenience into their products. The second biggest trend is down-sizing — smaller equipment packed with features and benefits to allow for more efficiency in design of kitchens. Whether it is a compact combi oven or modular countertop equipment using refrigerated bases, the trend is to pack as much functional equipment into as small and functional of a space as possible.

Chris Moreland:

What are the top factors a restaurant operator needs to consider when purchasing ovens and ranges? CB: Let’s face it, restaurants serve many of

the same menu items day after day. A combi oven helps automate theses repetitive processes. Units can be programmed with recipes containing multiple steps allowing staff members to prepare food with the touch of a button. Low-temperature Cook & Hold ovens can save labor by cooking overnight. If someone calls in sick, you are still ready to serve your customers. And an employee doesn’t need a high skill level to find their way around the kitchen.


PB: The top factors to consider are 1) Menu

— will the new device allow the operator to prepare and cook the majority of the menu items already on the existing menu and also allow for expanding that menu in the future? 2) Ease of use — Is the unit simple to operate or does it require complex training? and 3) Cost of ownership — Is the device easy to maintain, clean and economical to operate? C



Don’t buy, until you try! There are so many ovens and ranges available in the market, it makes it very confusing for operators to judge the performance by just looking at a brochure or going on the internet. That is why RATIONAL offers CookingLive events where the operator




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can see the benefits of our appliance in action and to be able to taste the food. This way the operator can better understand how this can impact their business and how it can facilitate the workflow or even offer new food ideas. CM: Customers need to first determine their desired menu offering,

space available for kitchen equipment and anticipated business volume. This will help in determining the right equipment. Ovens and ranges come in a variety of available configurations, such as open burners, French tops, griddles, broilers and hot tops. Knowing the type of cooking you are going to do will provide you with the best fit for a smart design and an efficient operation. For the operator that wants to save space and increase the benefits of the kitchen foot print, the combi oven is the way to go.

What new innovations in cooking equipment are helping to improve efficiency and profitability for restaurant owners and chefs?

Using our internal removable temperature probe takes the guesswork out of cooking. It makes a business’s products more consistent, which is the name of the game. Combis can also help staff monitor and easily adhere to HACCP and other food safety regulations. Combis can also keep track of records for you that can be downloaded and stored. So that means employees no longer spend time charting their food temperatures with clipboards.


PB: Vulcan’s next venture into the combi oven market is the ABC MiniJet. For operators with a full menu adding equipment into the kitchen is always a challenge, the ABC MiniJet Combi is a great solution to that problem in that it allows operators to improve speed of service and also can improve quality in a small footprint, making it much easier to find the space on the line. KB: If

we use the RATIONAL combi-oven as an example, it can bake, roast, grill, steam, poach, sear and even clean itself automatically in one single appliance. Instead of purchasing three or more pieces of traditional cooking equipment and adding additional personnel, you have one appliance, operated by one person, which in return helps reduce operational cost, raw material and energy. How exactly are the developments helping? One good example is the RATIONAL Efficient CareControl feature which is an automated self-cleaning system that detects dirt, limescale and removes them at the touch of a button. The CareControl feature helps operator save on cleaning cost versus cleaning traditional equipment manually and it avoids using liquid chemicals that can spill or burn skin as it uses CareTabs which are solid chemical pucks. WIFI-enabled equipment with Cloud-based technology as previously mentioned is definitely helping with efficiency and combi ovens with versatility of function are saving on food cost, time, stress


40 Spring 2017 | Canadian Restaurant & Foodservice News Untitled-1 1

2017-02-02 9:46 AM



levels, energy and providing more consistent results which leads to customer satisfaction.

instructiveness of new technology trends to be easier to learn on and develop their own style of cooking.

How are new cooking equipment models becoming more user friendly and allowing for a shorter learning curve for new employees? How does this affect overall business operations?

What options or innovations are occurring with respect to multi-functionality of cooking equipment?

CB: The future of cooking technology will be products that can be used together to create an entire system that meets the challenges of a kitchen – whether staffing, food costs, or food safety.

The ABC Mini Jet allows combi oven operators to cook the way they always have in the past: They set the time and the temperature they are cooking at and the ABC Mini jet automatically sets the humidity level. This keeps the learning curve short and still allows for shorter cook times than using a convection oven. The ABC Mini Jet has other features such as Top 12 favorite keys, which allows the operator to have at the push of a button the 12 most popular menu items. It also has over 80 preprogrammed recipes in its memory right from the factory.


KB: If you look at the RATIONAL SelfCookingCenter ® combi oven, its control panel with twice the processing speed learns how the chef prefers to cook. The MyDisplay function allows the chef to store different cooking processes and save them in profiles. This saves on training time and expenses, because even untrained staff can quickly learn to operate the unit without errors.

New control interfaces based on Android technology from smart phones is making it much easier for operators to learn how to use and program combi ovens. What used to be an overwhelming and daunting task is now easy and engaging. New employees, especially Millennials, are more engaged with technology and find the


Combi ovens are considered the “Jack of All Trades” oven. You can take one piece of equipment and do so many different things, from smoking ribs and roasting peppers to low-temperature steaming custards, and baking cakes. Everyone thinks of Cook & Hold ovens as a protein cooking oven. It’s great at that – with higher yields, no hood, precise cooking and overnight cooking – but it does so much more, including: Making any braised dish; culturing everything from butter to yogurt; cooking sous vide without the water; and baking custards and cheesecakes.







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Combi ovens give the ability to cook different foods at the same time without any flavour transfer. Instead of using three or four different kinds of traditional cooking equipment, chefs can now use one single combi oven to perform the same tasks. The RATIONAL SelfCookingCenter® can fry, roast, grill, steam, poach, bake, and much more. It does all of the monitoring and checking for you. It sets the temperature, humidity, and cooking time by itself. It monitors the cooking climate and the browning, and even saves you from having to flip or turn items, such as pan-fried foods. KB:

Combi ovens like the Lainox Naboo and Naboo Compact with WIFI and Cloudbased technology and high-speed ovens such as ACP Amana’s AXP22TLT are the newest innovations to multi-functional cooking equipment. The Lainox Naboo can be ordered with many options, such as the Solid Clean or Liquid Clean System, Smokegrill & Aroma Injection, boiler or boilerless versions and even four new compact model versions expanding the complete line to 10 sizes.


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+ Some things are simply better together . . .

Salt is to pepper what Russell is to Hendrix, an unbeatable combination. Over the next several months, Canada’s two largest foodservice equipment dealers will become one. The merged company, Russell Hendrix Foodservice Equipment, will supply customers across Canada. Stay up to date at









CARRYING THE FLAG FOR CANADA HELLO AND WELCOME TO THE LATEST EDITION OF THE NEW CCFCC MAGAZINE, À LA MINUTE. At the time of writing, it is less than three days to go before CCFCC Team Bocuse 2017 departs for Lyon France. It has been a hard road for the team to travel to compete in France. With the sudden departure of the manager and little money in the Bocuse bank account, the future of the team was in doubt. However, the team continued to practice every day with heads held high and excitement not wavering. After many emails and phone calls, we were able to secure a few corporate partners to lighten the financial load. The biggest support came from our members and the Chefs community. Some of our chapters donated funds but the biggest fundraiser was a one-night event put on by the Chefs in B.C. that raised enough money to send our team to Lyon. I would like to thank everyone who pulled together and helped send our team to France. I wish James and CCFCC Team Bocuse 2017 success and all the best in France. In October, the CCFCC Senior and CCFCC Junior team, along with some regional teams and individual competitors, competed in Erfurt, Germany at the IKA (Culinary Olympics). All those who competed did themselves and the federation proud, bringing home many medals in all colours. Congratulations to all the teams and Chefs that made the journey. Also a thank you to all the CCFCC judges that took part at the IKA.

Donald Gyurkovits President Canadian Culinary Federation/Fédération Culinaire Canadienne (CCFCC)

44 Spring 2017 | Canadian Restaurant & Foodservice News

I hope you all have been receiving the “sound bites” updates as part of the rebranding of the CCFCC. Some very interesting things have been happening across the country with our chapters. The rebranding is a slow process but it is going on and we hope to unveil more of the components at the national conference in Calgary May 25-29, 2017. Have you booked your space in Calgary yet? The CCFCC Regional Conferences are also coming up soon, providing an opportunity for you to help shape the direction of the CCFCC moving forward. This year is an important one for the CCFCC as it is a major election year. There are many positions up for election including President, Treasurer, Western VP. Eastern VP, and CCI Chair. Are the positions you are interested in up for election this year? I would challenge you to put your name forward for one of these positions. This is your association and you can help guide it. We must again thank our CCFCC Corporate partners for their support — without them we could not do what we do for our industry and our association. I would also like to thank all the CCFCC members because without you the federation would not be the best professional association for cooks and chefs in Canada. Are you a member of the CCFCC yet? If not, why not? Come join the CCFCC and be a part!



Simon Smotkowicz, CCC For President of the Canadian Culinary Federation

Simon Smotkowicz announces candidacy for CCFCC President Integrity Disciplined Keeps promises Team player

Passion Competitive, driven Focused Steadfast

Dear members, As past President of the CCF Edmonton Branch, past National Secretary and your current National Treasurer, I believe that I have the skills and experience that make me the best suited candidate for the position of National President. It has been almost two years since I re-joined our National Board as your Treasurer; the coming year will be one where we will need to make some serious decisions about the CCFCC. We continue to see declining membership numbers and this is an area where we continue to fail. I firmly believe this must become a priority for the CCFCC.

Simon Simon Smotkowicz, CCC

Leadership Culinary Teams, successfully managed two National and four regional teams Chair, Alberta Culinary Arts Foundation Chair, Canadian Culinary Fund/ High School Culinary Challenge Chair, CCFCC National Conference 2005 and 2013

We must find ways to increase the value of the CCF membership by: Assisting local branches with membership retention Creating education initiatives that can be delivered at the local branch level Developing mentorship programs for members at all levels Creating marketing opportunities that will promote branch growth and relevance in their communities Enhancing, encouraging and promoting partnerships with all colleges offering culinary programs across Canada as they are key to the growth and continuity of our Federation

Experience Bilingual CCF Edmonton President 2007-2012, membership increased by over 200% Past CCFCC National Secretary Current CCFCC National Treasurer Executive Chef of multimillion-dollar food operation responsible for budgeting, forecasting and human resources management

Remaining fiscally responsible will be a difficult task over the coming two years as we committed to rebrand ourselves in Edmonton last August at the joint meeting of the National Board and Branch Presidents with a new image and a new website. My diverse experience has prepared me to step into the role of National President and hit the ground running. If elected, I pledge to use my background, knowledge, and experience to best serve your needs. Thank you for considering me for the position of CCFCC National President.


TEAM CANADA WE HAVE ALL WITNESSED the many, often ridiculous cooking competitions on our televisions. For the most part these programs are fraught with drama and cheapened by profanity, all while expecting good results by implementing absurd ingredients. In other words, they are silly. Yet for some mysterious reason, they are popular. Meanwhile, few are aware of the genuine culinary competitions that occur on our planet. Contests without unnecessary theatrics, temper tantrums or flying dishes. What these unheralded competitions do provide is the opportunity to witness dedicated, talented, and skilled chefs prepare amazing food. Of all of these contests, the IKA World Culinary Olympics is the largest and most prestigious culinary event in the world. In the closest and fiercest competition in recent memory, Culinary Team Canada captured two Gold medals and one Silver medal last month at these IKA World Culinary

Olympics in Erfurt, Germany. When all of the scores had been tabulated, Canada acquired an eighth place finish among 30 teams from around the world. This year’s incredibly close contest witnessed an impressive first-place finish by Team Singapore followed by Team Finland in second place and the chefs from Switzerland a close third. Canada’s hot meal on the first day of the event consisted of farmed B.C. Sturgeon as the main component in the first course, followed by organic beef tenderloin with a chanterelle and sweetbread terrine highlighting the main course and an extraordinary chocolate bar and raspberr y semifreddo as the highpoints of the dessert. The general consensus of those who were lucky enough to enjoy the Canadian meal? Wonderful! The judges concurred and awarded Team Canada a Gold medal for their efforts.

Two days later the team presented their cold table. Their stunning display featured a variety of painstakingly prepared hors d’oeuvres, petite fours, savouries and desserts all glazed in aspic and presented cold on unique handmade plates and platters created exclusively for the team by Vancouver artist Hide. The team was rewarded with a Gold medal for the savoury preparations and a Silver medal for the sweet components. The competition was astonishingly intense and despite the remarkable entries submitted by Team Canada, the judging panel chose to call other teams to the podium. Nevertheless, the Canadian contributions to the event were of an extremely high standard and Canada was represented well by the team, not only on a culinary basis but, as the world has come to expect, Canada was represented in a gentle, diplomatic, sophisticated and friendly manner.



Team Manager: John Carlo Felicella

Scott Jaeger, Team Captain

Assistant Team Manager: Laura Dawe

Jason Harris

Team Coach: Tobias MacDonald

Ryan Stone

Team Coach: Bruno Marti

Fumiko Moreton

Logistics and Equipment Specialist: Shawn Lang

Cameron Huley

Support Member: Daniel Davyduke

Iain Rennie

Support Member: James Hutton

Scott Torgerson

46 Spring 2017 | Canadian Restaurant & Foodservice News


For additional information, contact Team Manager, John Carlo Felicella at


JUNIOR CULINARY TEAM CANADA CANADA’S JUNIOR NATIONAL TEAM started their journey together in the fall of 2013 and it has been a long and tough journey for all. The team was thrilled to represent their co u n t r y a t m a n y l e v e l s i n c l u d i n g Luxembourg in 2014 with Gold and Silver leading to Erfurt, Germany this past fall. Each member was dedicated to the task at hand and could not have given more to their country if they tried. The team was part of three National Conventions as well as travelling to Japan, India, Ecuador and France to proudly wear our flag and represent our countr y. In Erfur t, the countless hours of practice and development paid off with a Gold Medal in Edible Buffet and a hard-fought Silver Medal in the Hot Kitchen part of the competition. The Edible Buffet was the first in histor y for IK A and the team achieved the medal on the first day of competition to forever be part of Culinary Olympic history. They ended up ranked 6th in the world among 20 countries and showed the world immense class and poise in their time on the world stage. T h e f ut u re i s b r i g ht fo r t h e s e n i n e amazing Canadians and we look forward to hearing about their success in their future lives and careers.



Manager: Craig Youdale

Ben Lillico, Captain

Coach: Olaf Mertens

Daniella Germond, Culinary

Coach: Avi Hollo

David Ross, Culinary

Pastry Coach: Catherine O’Donnell

Megan Proper, Pastry

Coach: Scott Baechler

Robbie Aggarwal, Culinary Carly Bergshoeff, Culinary Trevor Littlejohn, Culinary Scott McInerney, Culinary Jeremy Gilligan, Culinary | Spring 2017 47


TEAM ONTARIO THE ONTARIO CULINARY TEAM won Silver in the Regional Categor y while Team Captain Thusara Fernando won two Gold in Showpieces and Chaminda Palihawadana won Silver in Showpieces Meanwhile, Tony Fernandes, who was a rookie judge at the culinar y Olympic 2016, says it was a very good experience and that he learned a lot from the veteran judges. “I was closely shadowing and learning from chef Werner Schumacher from Switzerland and he really trained m e,” s ays Tony. “ I am now a WAC S certified judge-Level A.” COACHES AND MANAGER Manager: Tony Fernandes Support Members: Paul Hoag and Wolfgang Roessler

TEAM MEMBERS Thusara Fernando, Captain Ryan Marquis Chaminda Palihawadana Mike DiBiase Ron Stevenson Edwardo Colonerus, President and Founder of Golden Horseshoe Culinary Team

TEAM HUMBER: TEAM HUMBER MANAGER AND SUPPORT Manager: James Bodanis Manager: Rudi Fischbacher Support Member: Vincent Capitano Support Member: Annalisa Lattavo Support Member: Alysha Muir

TEAM HUMBER MEMBERS David Bakker, Captain Dimuthu Perera, Pastry Joe Kumar Kire Boseovski Jonathon Brum

Members of the IKA Olympic Judging Team (from left): Clayton Folkers, Canada; Roberto Beltramini, Luxembourg; Tony Fernandes, Canada; Simon Smotkowicz, Canada; Charles Carroll, USA; Thomas Wassink, Germany; and Werner Schumacher, Switzerland, (Chairman of the Jury) 48 Spring 2017 | Canadian Restaurant & Foodservice News


TEAM NOVA SCOTIA CULINARY TEAM NOVA SCOTIA took part at IKA for the first time ever, and only two members have taken part in this competition before in Germany. We entered in the Regional Team Category and prepared a full cold table program. We were presented with a Bronze in Culinary Arts and Silver in Pastry Arts. The Team would like to thank Vinod Varshney for helping us with lodging and kitchen space. Also a big thank you to Nicole Gardiner and Tableware Solutions for providing us with the china for the table. Without the support of our families and co-workers we could have not made the trip, so thank you for letting us do what we love! TEAM NOVA SCOTIA MANAGERS


Manager: Peter Dewar

Brenan Madill, Core Member

Logistics Manager: Dana O’Brien

Erwin Palo, Core Member

Roger Andrews, Captain

Chris Kwok, Pastry Chef Michelle Lee, Pastry Support

TEAM PEI TEAM PRINCE EDWARD ISLAND Culinary Institute of Canada had a great experience in Germany. This was our second time as a regional team competing at the IKA. We could not have asked for better circumstances or kitchen to work from. The support we received from local friends, suppliers and fellow Canadian teams was amazing. We were fortunate to share kitchen space with the Canadian Junior National Team and Senior National Team Hong Kong. We refreshed old friendships and made new ones and created memories that will last a lifetime. Team PEI entered in the Regional (Professional) Team Category and had to prepare a full cold table program. We won double gold, one for our pastry categories and one for our culinary categories. We placed 4th overall amongst the 52 regional teams from all over the world and had the best result of all participating Canadian Regional Teams. Our team consisted of 2016 Culinary Arts and Pastry Arts graduates from the Culinary Institute of Canada. We also received some very good advice from some of our friends in the CCFCC which came in handy preparing for the competition. Thank you Judson Simpson and Peter Dewar. We could not have done this without the support of the Culinary Institute of Canada (Holland College) and all of our generous sponsors. TEAM PEI COACHES AND MANAGER


Team Manager: Joerg Soltermann

Sophie Hall, Culinary

Culinary Coach: Hans Anderegg

Ben Wood, Culinary

Culinary Coach: Kevin Boyce

Tim Cuff, Culinary

Pastry Coach: Christian

Rebecca Van Bommel, Culinary


Kaitlyn Nixon, Pastry

Sean Burton, Team Captain

Isabelle Chevarie, Pastry Kaitlynn Broughton, Pastry | Spring 2017 49


THE BIG STIR Calgary chefs give back

THE CALGARY ACADEMY OF CHEFS and Cooks again supported the goals of Soup Sisters in Calgary by cooking at the Big Stir held at the Calgary Farmer’s Market on November 8, 2016. This group provides nourishing soup to women and children in need, most often traumatized by abuse situations. A large contingent of chefs in the community come out to lead tables in the preparation of hearty soups that are packaged and delivered to those in need. The association prepared appetizers and salads for 233 guests. Stephen Szostak, Chef/owner of the Inglewood Fine Diner Bistro, led the team with Executive Chef Daryl Kerr of the Great Events Group. A number of other members worked the event including Executive Chef Derek Dale, CCC of the Calgary Stampede, Regional Chef Kevin Wall, CCC of the Joey Restaurant Group, Chef Joshua Hobin of the Fine Diner Bistro and Chef Kevin Geggie. Junior members Jennifer Harmon and Tyler Hill rounded out the team. On the menu, a trio of crostini: Soy Citrus Tuna Tartare with Sriracha Pearls; Moroccan spiced Alberta Beef with Cheese Gougères, Balsamic Spheres and Burnt Tomato Jam; and Roasted Cherries with Candied Almond Ricotta and Thyme. The salad course was a Beet and Apple with Wasabi Balsamic Vinaigrette, Basil and Black Himalayan Salt. A big part of the evening is chefs leading a group of sponsoring individuals in preparing a pot of soup during the event. The participants are more than willing to pitch in and many hands make light work. Our own Stephen Szostak along with Joshua Hobin led a Cenovus crew in preparing a clam chowder. Soup Sisters launched a new soup program in cooperation with several retailers to provide ongoing financial support year-round. One of their soups was the main course. For more information on Soup Sisters Big Stir event, check out their website http://


50 Spring 2017 | Canadian Restaurant & Foodservice News


A WORLD OF FLAVOURS A busy schedule of international themed events for Edmonton chefs

EDMONTONCHEFS.CA and our members have had a busy fall and winter so far! We kicked off September by bringing together new and returning NAIT culinary students, members and guests in the name of free beer, pizza and games. We filled every seat. There were door prizes, games of “skill” and a free junior membership giveaway to provide lots of laughs, camaraderie and important information on who is and what we do for our members. Next up was our much anticipated sold out Brats & Brews workshop. Members gathered at the German Cultural Club for schnitzel, rouladen, bratwurst and other German street foods, strategically paired with some fantastic German ales. Our gracious hosts were Chef Marcel Pancel, apprentice Karina Zech and Operations Manager Cory Babiuk. Our own little Oktoberfest! This year partnered with Metro Continuing Education to celebrate International Chefs Day on October 20, 2016. Our members volunteered to serve over 600 new Canadians – students and their families. The menu featured Halal Butter Chicken, vegetarian dishes and a crowd favorite – curry perogies. This year’s theme was Art on a Plate – children’s activities included East Indian folk dancing, face painting, potato art and making banana dolphins. We feel we celebrated the true meaning of International Chefs Day by coming together with our local community in the name of food and friendship. A t t h e b e g i n n i n g o f N ove m b e r, members and guests were treated to an epicurean sampling of the Italian Centre’s signature items at another sold-out Vivo Italia workshop. The evening began with platters of the Italian Centre’s famed Italian sandwiches – mortadella, capicola, Genoa salami and provolone stacked on fresh crusty bread. Then it was on to a sampling of the finest Parmesan Reggiano with truffled honey. This was followed with antipasto trays of smoked pancetta, bresaola and prosciutto. With three locations in Edmonton, the Italian Centre is a must-go destination for foodies, chefs and anyone who enjoys good food and a great ambiance.

Next up was our annual Collaborative Chefs Dinner, a fun-filled evening of fine food and libation at NAIT’s Ernest’s Dining Room where four NAIT graduate award-winning Chefs and members showed off their chops by preparing a sumptuous feast of regional Cuisine. Over $10,000 was raised for the support of novice culinarians through the sponsorship of scholarships, education workshops, culinary exchanges and culinary competitions. At the beginning of December, over 150 members and guests gathered to celebrate the Festive Season at the Shaw Conference Centre. We shared a luxurious holiday meal, door prizes and seasons’ greetings

from the Board of Directors as well as inducted several new members to the federation. The New Year has already gotten off to a great start with our first workshop of 2017: Sustainable S e a f o o d & S u s h i S e c r e t s . Va l u e d partner Fin’s Seafood hosted a group of our members and their guests to an educating seminar on OceanWise sea foods and an interactive demonstration with a guest Sushi Master Chef Long.



Photo credits-Bill Jorgenson

NVICA junior member shows off her “eggcentric” side at Comox Valley Farmers' Market


52 Spring 2017 | Canadian Restaurant & Foodservice News

THE NORTH VANCOUVER ISLAND Chefs Association (CCFCC-NVICA) welcomed Janet Kerr Hall to their “eggstravaganza” at the Comox Valley Farmers' Market FoodFest event on Jan. 14, 2017. Kerr Hall, Junior Member of NVICA, prepared her award-winning and family-favourite weekend breakfast, Bacon and Eggs in a Basket. “Being at the Farmers Market and working with the array of local vendors was great fun,” said Kerr Hall. “The choice of ingredients was amazing. It was exciting to recreate the recipe for the patrons at the Farmers Market using a lesser-used cut of pork, a thinly sliced smoked pork jowl, from Lentelus Farms, in place of standard bacon.” This recipe was also turned into a winning video for the National Egg Marketing Board. It started when Kerr Hall received an email from the NVICA requesting their members submit a video preparing their favourite egg dish. The videos were for, a new website created by the Egg Farmers of Canada to promote egg recipes and stories from around the world. “I really wanted the chef’s jacket,” said Kerr, “so one morning I made the video while my kids were still sleeping. When they got up we finished the recording as they enjoyed their breakfast of Bacon and Eggs in a Basket.” Putting all her eggs in one basket paid off for Kerr Hall. Not only did she win a chef’s jacket, she received the cash prize of $250 and an allexpenses paid trip to the Canadian Culinary Federation’s National Conference in Windsor, Ontario in May 2016. “The conference included a gala dinner catered by Team Canada’s culinary team, tours, the opening reception at a local winery along with a range of seminars to help the budding chef move forward in their career,” said Kerr Hall. “It was an excellent opportunity to network. NVICA membership has its perks and privileges!”


ONTARIO BRANCH UPDATES BY THE TIME THIS ISSUE hits the presses, the Restaurants Canada Show will be taking place in Toronto, along with the Saputo Sysco Senior and Junior culinary challenges at the show. The winners have been selected to represent Central Canada at the CCFCC National Conference happening in C a l g a r y t h i s M a y. A l s o , r e g i o n a l competitions have taken place for Skills Ontario; many high school and college co m p etito r s are n ow p r a c ticin g fo r provincials also happening in May. While we are busy at this time of year with Easter and Mothers Day, I would encourage you share some of your precious “spare” time to get involved with those following in our footsteps. We need to foster and support those who aspire to be better cooks. There are a great many programs that could use our talents: secondary, post-secondary and college cooks could use a great chef to guide and mentor them. Please take the opportunity to volunteer and support our young chefs-to-be. They are our future and our hope. Ottawa In celebration of Canada’s 150th birthday, we will be holding a spectacular First Responders Gala

Simcoe County School trade show with over 1600 students.

and Competition this year on May 7, 2017 at the Infinity Centre. We will have a special guest emcee — Amy Volume from Kiss FM — while Ottawa Mayor Jim Watson will kick off the event, with special judges Joe Thottungal (Ottawa Gold Plate Winner 2016) and Chef Scott Brown (Director of Product Development at High Liner Foods). In a related development, we would also like to announce that Kristyn Berquist will be rejoining the Board temporarily as Gala Coordinator to assist us with the organization. For any details on the event or requests to participate please contact her at or phone 613-2341144, ext. 330. Muskoka The Muskoka and District Chefs’ Association (MDCA) again participated in Exploring the Trades Expo that saw over 1,600 kids from grades 6-8 from the Simcoe County Catholic Schools participate in a one day Expo. We had three chefs, an Honorary member and two Juniors representing the MDCA take part. There were demonstrations on grilling, making crepes and food garnishing, with participation from the students. There was also a slide show and video presentation that showed a variety of CCFCC

President MDCA Marcia Budd with Neil Plazio, President of Buffalo's Branch of the American Chefs Association.

members taking part in cooking competitions, training and different types of food carving techniques. The students were excited to attend and many expressed an interest in the culinary arts as a result of the expo. In other MDCA news, MDCA, President and Chef Marcia Budd was invited to attend the first meeting of the year for the Buffalo chapter of the ACA. Working together to create a lasting friendship between both branches. For International Chefs Day, the MDCA had several restaurant chefs join us for our October meeting at Bigwin, which started off with a game of golf and ended with our monthly meeting. There was a demo, tasting and information session from Sarah of Organic Olive Groves that sells extra virgin olive oil. The olive oil is harvested by Sarah’s company in Greece, then shipped to Canada in large containers and bottled in Barrie. At our December meeting, a toy and food drive was held at Casino Rama with Executive Chef John Cordeaux. It was an excellent venue and the hospitality and food were outstanding. The members donated a large amount of toys and a smaller donation of food. Chef John from Casino Rama has now joined the MDCA and we welcome our new Chef member.

MDCA Chairman Don Cruickshank, MDCA President Marcia Budd and Chef Harvey Pittman. | Spring 2017 53


DELMANOR MYSTERY BOX CHALLENGE CIRILLO'S CULINARY ACADEMY hosted the Mystery Box Chef Challenge event on September 29, 2016. Chefs from Delmanor Winford, North Town and Glen Abbey residences chose a random box with different ingredients and used them to create a special dish and demonstrate their knowledge in their culinary field. After almost two and a half hours, the judges (Chefs Adam Cowan and Stephan Schulz at back) assessed the chef’s work based on preparation, cleanliness, presentation and taste. After much deliberation, the judges crowned Executive Chef Jordan Bruce and Sous Chef Adrian Maputi from Delmanor Glen Abbey (pictured at left) winners of the event. They were also awarded the most innovative dish. This annual competition will be opened to other retirement living facilities in the future.









2017 CCFCC National Conference – FINDING BALANCE What’s on the menu ... The 2017 National Conference – hosted in Calgary, Alberta – will feature a mix of networking, interactive seminars, skills development and competition as well as a one-day product showcase (50+ vendors expected) – not to mention amazing social events focused on the local Cowtown culinary scene. It all gets rolling on Thursday, May 25 – so make sure you save the date and stay tuned for details!

We have designed an engaging program with elements for chefs of all experience levels – from Juniors to Professionals. We’re planning hands-on sessions on charcuterie, chocolate and cheese – alongside lifestyle seminars that will help you explore techniques to lead you down new paths to your own success! Looking forward to seeing you in May!

The conference website is now live – and being updated regularly as details are finalized. Register to attend at

54 CCFCC_CRNF_Spring_2017.indd Spring 2017 | Canadian Restaurant & Foodservice News 1

2017-02-09 4:13 PM


The Sip Ahead

Matcha set to drive growth in healthy hot beverages for 2017 By Frank Weber At the beginning of a new year we find ourselves with the age-old question: What will 2017 bring to the table, or to the cup for that matter? The beverage industry has changed dramatically since we rang in the new millennium. New innovations have captured greater market share as consumer preferences continue to evolve. Products on target with these trends will see a healthy growth through the coming years. JUICING IT UP

Mainstream juice in general has seen a decline in support over the last couple of years due to its high sugar content. Health advocates point out the greater benefits of consuming whole fruits and these changes are resulting in a shift of consumer attention. Cold-pressed juices and smoothies are positioned to be the winner in this battle for market share despite their much higher price tag. Buzz ingredients such as turmeric, ginger, kale and guava are perceived to deliver more functional benefits and beverages marketed for specific purposes are expected to show a healthy growth through 2017 and beyond.

carbonated soda sales in North America in the next two years. TEA IS THE DARLING

We have seen a continuing shift to tea. The growth in this segment is clearly led by premium loose leaf tea and ready-to-drink (RTD) iced teas. In both restaurants and on grocery store shelves, premium loose leaf continues to be on the rise and is positioned extremely favourably as a health beverage. Companies like Toronto-based Tea Squared Inc. are marketing small batch artisanal brewed iced teas under their Buddha Leaf label. Organic, very low in sugar and brewed from premium loose leaf teas, these types of RTD beverages are leading the way


Carbonated sodas have been declining in market share and companies like Pepsi are shifting their focus to other segments such as so-called power drinks and tea-based beverages. This shift reflects a trend which is largely driven by the adverse health benefits of a diet high in sugar. This development comes as no surprise and bottled water sales are expected to surpass

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and continue to chip away at big soda sales for years to come. Freshly brewed iced teas are also on the rise and operators keen to deliver a more artisanal experience are quickly getting on board with this quality low-cost, highmargin beverage option. In-house brewing gives the restaurateur control over the sugar content and the iced teas can then be spiked by mixologists or adorned with additional slices of fresh fruit for a premium experience. On the hot side, we are seeing many more choices of blended, green, black and herbal teas. Millennials continue to drive the thirst for fresh and exciting flavour profiles with a growing majority counting premiums teas as a top pick. This year we will see many more tea startups as the market becomes increasingly more demanding of quality, functionality and flavours.


This development is encouraging for retailers. As consumers are looking to trade up from commercial tea bags to loose leaf, retailers are left with better margins and can offer a more exclusive experience to their customer. MATCHA IS HOT

This super-charged, antioxidant rich, ground green tea has been growing in double digits and there is no sign of slowing down. Matcha is a shade grown green tea which is slowly stone ground to preserve its high nutrient content. Therefore, it has been credited with many health benefits and contains 137 times the antioxidants of a regular cup of green tea. This makes Matcha an ideal functional beverage, containing no sugar, calories or sodium. Matcha can be added to a bottle of cold water on the run, or enjoyed hot or blended in smoothies and lattes. Brands like Ma-Cha Matcha have introduced smart, individually portioned “sticks” for the consumer on the run as well as a variety of chai latte mixes. These easy-to-use blends contain Matcha and are low in sugar. Chai latte mixes were introduced by the coffee shop industry and have grown in

consumer interest. They have been clawing away at coffee sales for a while now and we will continue to see moderate growth in the chai latte sector. There are many flavours of Matcha to be had and innovation and functionality are leading the success here as well. Flavours like vanilla, green tea, chai spice and chocolate remain strong favourites. Chocolate-based drinks in this category promise a higher success rate when offering the preferred dark chocolate due to the perceived health benefits associated with it. KEY GROWTH DRIVERS

Overall, functionality will be the key growth sector for 2017 and beyond. Consumers are increasingly asking the question, “What can this do for me?” and marketers will further target their approach toward specific purposes to attract the consumer. Consumers are more savvy and health conscious than ever before and are willing to spend more on

premium products if the perceived value expectation is met. “Trading up” is the new buzzword and it can be seen anywhere from coffee shops to fine dining and the grocery segment. Quality, transparency and health benefits will become more important throughout all segments of the bever age market. Organics will remain an important and growing category but will run alongside functionality and quality. Loose leaf tea and premium pyramids have become the new standard in restaurants and operators delaying to get on board may face losing sales in the category.

Frank Weber is a pioneer in the Canadian tea industry. He owns and operates Tea Squared, Buddha Leaf Tea and Ma-Cha Matcha. For more information, contact Frank at

RAISE THE BAR TO RAISE YOUR PROFITS Leading Beverage Brands Committed to QuaLity

Stop in to see us Feb. 26-28, 2017 at the Restaurants Canada Show, Shake & Sling Pavillion, Booth#2805 Enercare Centre, Exhibition Place, Toronto, On. | Spring 2017 57

Beyond the Bun Foodservice applications and trends for whole grains By Kelly Toups Grains used to function as the flavourless blank slate in recipes – a supporting actor, at best. But today, chefs are bringing this understudy into the spotlight, leveraging whole grains as a delightful source of flavours and textures in their own right.

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“America’s in a bread renaissance that’s whole-grain focused,” explained Greg Wade, one of Chicago’s best-loved bakers, at Whole Grains Away from Home, a September 2016 conference hosted by the Oldways Whole Grains Council. So enamoured are chefs with the flavour of freshly milled, heirloom varieties of whole wheat, that whole grain flour has become the new standard in artisan baking. Chef Dan Barber, featured in the popular Netflix documentary series Chef ’s Table, began serving what he calls “200-per-cent whole-wheat bread” at his New York restaurants, which contains twice the amount of bran. A bold move away from the stealth health approach previously favoured by many public health advocates, Barber hopes to create a moment of awakening among diners that the bran is a flavour asset. While bread baking is a natural way to incorporate more whole grains, they are also showing up in more unexpected roles, most notably, in light, springy pasta. The term “whole grain pasta” may not be a typical rallying cry, but perhaps one of the best-kept new secrets of the culinary world is that’s precisely what chefs are using. The New York Times recently featured chef Kevin Adev, of Faro, an Italian restaurant in Brooklyn. Chef Adev has taken to using freshly milled rye flour in his pasta, and he is one of many chefs across North America contending that the complexity of the whole grain flour is necessary to stand up to complex sauces. GRAIN BOWLS OFFER MASS APPEAL

Outside of luxe cafes and white tablecloth dining rooms, whole grains are also making a play on more casual menus. The multigrain bun is one of five bread options at Hero Certified Burgers, one of the top grossing Canadian fast casual chains. Even Tim Hortons offers three flavors of oatmeal (maple, mixed berries, and plain) and a 12-grain bagel.

However, the real poster child for the surge of whole grains in foodservice is none other than the ubiquitous grain bowl. Throughout North America, grain bowls and grain salads have been gaining rapid popularity among consumers, particularly at fast casual restaurants. Mucho Burrito, one of the fastest growing fast casual restaurants in Canada, offers diners a choice of Mexican brown rice with their burrito bowls. Mandy’s, a trendy salad chain in Montreal, tops many of their gourmet salads with quinoa and brown rice, for equal parts style and sustenance. And U.S. imports like Panera Bread and Starbucks also offer a multitude of whole grain options, from oatmeal bowls with fruit and nut toppings, to whole grain pastries, to sandwiches on whole grain bread. Nutritionists and health researchers have been touting the benefits of whole grains for years, but once these foods were recast into complex breads, springy pastas, and trendy grain bowls, consumers did a double take. Like a varsity athlete falling for the quiet honour student, consumers realized that maybe the “good-for-you” food was in fact better tasting all along. Survey data support this trend. In August 2015, the Oldways Whole Grains Council conducted a census-representative survey of 1,500 adults in the U.S., to better understand whole grain-related eating behaviors and attitudes. They found that health is still a strong motivator for choosing whole grains for 86 per cent of respondents, but that close to half (40 per cent), cited taste as a motivator for choosing whole grains. In fact, this is more than the percentage that cited taste as a barrier (37 per cent). BOOST SALES AND CUSTOMER LOYALTY

If restaurants want to earn respect from health-conscious consumers, offering only

refined or enriched grain products puts them at risk for social media shaming. According to Canadian Food Business, “It is important to understand that forwardthinking consumers are also foodeducated. The efficacy of ingredients with functional benefits will come under scrutiny – companies must ensure they have completed their homework to uphold their position on health and wellness.” The results can be quite fruitful for an infamously low-margin business. After Boston-based, healthy fast food chain b. good added a selection of kale and grain bowls to the menu in late 2013, chef and co-founder Tony Rosenfeld reported at Whole Grains Away from Home that sales increased by 25 per cent. Of course, in restaurant kitchens, time is a precious commodity often in short supply. For this reason, rice cookers were praised by many of the Whole Grains Away from Home speakers for their dependability not only with brown rice, but also with the more leisurely-cooking ancient grains like barley, sorghum, and spelt. In fact, the Culinary Institute of America’s Dean of Culinary Arts, chef Brendan Walsh, declared that he’d like to see more culinary students comfortable with this underutilized technology. In addition to adding new whole grain menu items, even the most iconic recipes can gradually be reformulated to incorporate more whole grains. A great example of this shift comes from the retail foods industry. In April 2015, Kraft announced that they were planning changes to the Kraft Mac & Cheese recipe (such as removing artificial colors). But once they finalized the recipe, they decided to launch it quietly (with no frontof-pack signage or advertisements) to avoid potential backlash. After selling it for about three months without causing a stir, Kraft moved forward with their | Spring 2017 59


“World’s Largest Blind Taste Test” ad campaign, and received high praise by both the press and consumers alike. Although health has moved into the mainstream, certain populations still might not see healthier foods like whole grains as tasty. Making small tweaks without saying so can be more fruitful in certain circumstances, depending on your audience. Consumers are peeling back layers all the time (Yelp, social media, word of mouth) so even if restaurants don’t advertise their superior ingredients, consumers will inevitably find out. When people learn that your dishes are made with high-quality ingredients, it’s going to help strengthen customer loyalty and boost new customer acquisition.


with the exclusive probiotic B.L.Regularis


1 billion live bacteria B.L. RegularisTM per serving.

Bifidobacterium lactis 109 CFU per serving, a probiotic that contributes to healthy gut flora. ® of Cie Gervais Danone, used under lic.

60 Spring 2017 | Canadian Restaurant & Foodservice News


If there was one theme that came up more than any other at Whole Grains Away from Home, it’s that a plate with less meat and more vegetables and whole grains is more sustainable and more cost effective, and that flavourful, trendy whole grains take these meatless and less-meat dishes to a more satiating, mouthwatering level. Nearly every single speaker highlighted the role that whole grains play in this movement, emphasizing that sustainable diets featuring whole grains are becoming the new standard in foodservice. For at least the 4th year in a row, ancient grains were recognized as a top food trend by the National Restaurant Association in the U.S. But restaurateurs are also paying closer attention to the specific varieties of grains they are using, understanding that different whole grains have different strengths. At the Oldways Whole Grain Council’s 2016 conference, Dr. Steve Jones, a wheat breeder who runs The Bread Lab at Washington State University, explained that, “we started to appreciate that there could be a favour, a terroir, to wheat.” Dr. Jones has used this concept -- matching specific varieties of wheat to specific purposes -- with larger institutions as well, such as Chipotle. The movement to better align the food system towards health and wellness also remains top of mind. According to Canadian Food Business, “People are craving more exciting food that makes them feel good about themselves, but are also considering nutritional value and quality when making their food choices.” However, consumers aren’t just playing the numbers game. If diners were just looking to check off their nutrition requirements, then perhaps we could serve a multivitamin with the bill and call it a day. But foodservice is not that simple. Consumers also want to feel good about what they’re eating – that it is close to nature and free of unnecessary additives. Refined grains, which are stripped of their nutritious bran and germ, could hardly pass muster under this context. And frankly, our tastebuds have their sights set on greener (and grainier!) pastures anyway.

Kelly Toups, MLA, RD, LDN is the staff dietitian at Oldways, and serves as Director of the Oldways Whole Grains Council. Through her training in dietetics, gastronomy, and food policy, Kelly communicates the science-backed health benefits of whole grains and traditional diets to consumers, health professionals, and industry stakeholders. To learn more, visit or or follow us @OldwaysPT.


Control points for managing food costs By Eileen Campbell

In your operation, food cost is likely one of the highest expenses along with labour, rent and overheads. Even the slightest cost increase can “eat” into your profits. Food cost percentage is a management tool Weight before cooking - 10 lbs, after to identify potential problems by comparing cooking 6 lbs only, due to loss of fat and changes from one week to the next and moisture during the long cooking process should be calculated each accounting period i.e. 60% yield. to make sure your budget is on track. Raw pork butt is $3/lb and after cooking $5/lb (10lbs @ $3/lb is $30; $30 divided by Consider these typical control points if you 6 lbs is $5/lb). Your cooked 8 oz. portions are having issues with budgeted food cost. cost $2.50 to produce. Using the raw pork purchase price, you'd get an incorrect cost of 1. Standardized recipes with costings are $1.50 per portion. critical to understanding menu item costs. • Apply yield calculations also to large • Without recipes, it is all guesswork. batches of soups, sauces or foods that are • Even without a formal system, you going to have some significant volume or should know the costs for each menu weight loss during cooking (i.e. if you are item based on current ingredients reducing a sauce to 1/2 original from supplier invoices. volume, you've doubled the portion cost of that product). Hints on calculation of costs • List the ingredients of the dish, • Account for things like fryer oil used for deep-frying (a weekly average is including even small amounts of likely the best way), salt and pepper seasonings and garnishes. and other seasonings. • Calculate the cost of each ingredient using current invoice prices, keeping in • Add the total cost of all ingredients to reach the food cost. mind the finished yield which needs to take into account reduction in weight or • Divide the menu price by the food cost to determine the percentage of the price that volume during cooking. comes from food to ensure you have priced the meal correctly. For example, if you sell Yield Example a meal for $18 and your cost for that meal Menu item - 8 oz. portions of pulled pork is $6, FC is 33%. from pork butts 62 Spring 2017 | Canadian Restaurant & Foodservice News

• Every recipe should show the serving portion to ensure each chef serves the same amount at the same cost every time. 2. Consistent Portioning is critical

• Train your employees to be familiar with portioning tools to establish the portion you have created in each recipe – scales, scoops, ladles, measuring cups and spoons are handy tools to use. • The slightest over-portioning will drive cost up. 3. Establish Product specifications

• Choose adequate products for each dish ingredients should be of a good quality and affordable to your budget. For example, do not use halibut for fish and chips if you cannot get an adequate selling price; instead consider haddock, pollock or other affordable white fish. • Consider joining a purchasing group which has better buying power if you are a small chain, individual restaurant or coffee shop. • Lock in prices by signing a contract to avoid market fluctuations. • In particular, review your protein and produce specifications and be careful to choose the right grade/quality for your particular uses and expected selling price.

MINDING YOUR BUSINESS 4. Reduce food waste

• Measure and record what comes back from the table to determine how much food is being wasted. • Are your portions too large? Is the food cooked correctly so that guests don’t leave unappealing food on the plate? • Consider the waste that occurs when foods spoil, dishes are dropped or meals are sent back by customers and replaced. • Check garbage bins after food prep to ensure employees are not throwing away too many trimmings from meats and vegetables that could be used in another way. • Look at food waste in a new way and use items often discarded as part of your recipes. For example, Backhouse Restaurant in Niagara-on-the-Lake, Ont. makes Salsa Verde with carrot fronds and a delicious puree from leftover house- baked sour dough bread to serve with steak. 5. Control theft of product and/or cash

• Put controls in place so that neither employees nor customers can rip you off. • Who has access to the storage areas? Fridges and freezers? Is your loading dock secure with camera surveillance? Can anyone just walk in the back with no security? 6. Implement Menu engineering to influence customer behaviour

• Increase profitability without raising prices by influencing purchase behaviour. This can be done in many ways. Examples: • Change menu layout. Highlight the highest-margin items on the top and bottom of your printed menu while placing the lower-margin items in the middle. Most customers tend to focus on the first and last items they see in a menu category. • Make meals with lower food cost sound appealing by using on-trend ingredients (e.g. vegetables as centre of the plate). Offer whole smoked or baked cauliflower/ broccoli with ethnic sauces and toppings as a signature menu item that has just as much customer appeal as meat proteins.

A QUICK SUMMARY Food Cost % = beginning inventory + purchases – ending inventory ÷ by food sales Example $10,000 beginning inventory, $2,000 in purchases, $10,500 ending inventory, $5,000 in sales. Your formula: FC% = (BI + P - EI) / S (10,000 + 2,000 = 12,000) - 10,500 = 1,500÷5000= 30% food cost (Assumption: you understand food cost budgeting and calculations.) 8. Manage inventory

• Purchase as required and only bulk-buy where it makes sense (e.g. non-perishable items on sale). • Take inventory often to ensure adequate supply and control cost by reducing waste. • Ensure that inventory costs are up-todate and accurate. • Don’t estimate inventory counts. Be precise.

• Ask them for ideas to improve. • Offer incentives for great ideas. 11. Train cooking staff in preparation standards

• Train employees in the preparation of all menu items. • Avoid food waste from badly prepared, overcooked food that does not make it to the plate. • Prevent meal returns that have to be compensated or replaced.

9. Establish Accurate Forecasting

• Develop forecasting sheets and have each department track daily sales/usage for each menu item. • Use this for purchasing calculations to avoid over-buying and spoilage.

12. Do more prep in house

10. Engage staff members in food cost issues

If you already have these controls in place, congratulations! Your food cost is being well managed.

• Inform your staff of food cost issues so they can be part of the solution, not the problem.

• Depending on your labour component, consider doing more prep in house rather than purchasing precut meats and produce.

Eileen Campbell started out as a French teacher but got side-tracked by her love of food during a sabbatical in France. Before starting Esculent Food Consulting in 2004, Eileen worked for 30+ years in the foodservice industry in a variety of roles in operations, training, marketing and culinary development. She is an award-winning recipe developer, Red Seal chef, marketing professional and culinary world traveller. She specializes in project management for a wide range of clients. She published a cookbook with Dietitians of Canada, has developed thousands of recipes and is currently at work developing global vegetarian ideas for potential clients. For more information visit; Twitter: @EileenCampbell4

7. Use produce in season

• Avoid using expensive imported out of season produce if you cannot get an adequate selling price. • Consider making salsas, pickles and preserves with ingredients in season and use in the off-season when produce is more expensive. • Replace some fresh vegetables with high quality frozen; make salsas with canned instead of fresh tomatoes. | Spring 2017 63


FOOD TO GO Top trends in foodservice packaging By Lynn Dyer

Changing habits and new dining options are just two of the factors that affect foodservice packaging — those single-use cups, containers, bags, wraps and cutlery used by restaurants and other establishments that offer prepared foods and beverages. These items, made from materials like paper, plastic and aluminum, allow foodservice operators to serve their customers in a sanitary, convenient and economical manner. More than 90 per cent of foodservice operators use foodservice packaging, making it an integral part of their business. Foodservice packaging products are more than just a convenience. Properly stored and handled, they protect public health and

minimize the opportunity for food contamination, which helps keep food safe and consumers healthy. Every year, the Foodservice Packaging Institute, the leading authority for the North American foodservice packaging industry, conducts a survey to gather information about the latest trends in the industry. The survey collects opinions from companies throughout the entire North American

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foodservice packaging supply chain, including raw material suppliers, machinery suppliers, converters, foodservice distributors and foodservice operators. The results of this survey are compiled to create FPI’s annual Trends Report.
 “Each year, our Trends Report searches for common threads found throughout the entire foodservice packaging value chain. This year more than ever, it’s hard to deny the influence of the Millennial generation on the foodservice packaging industry,” said Lynn Dyer, FPI’s president. “As such a large, influential piece of the population, the opinions and ideals of Millennials are a defining factor, leaving an impression on the industry.”


Here are the top five trends in foodservice packaging: 1. Millennials desire food that is increasingly convenient and less time-

intensive. Responses this year showed an uptick in the grab-and-go sector. Ordering online, through mobile applications or via automated in-store ordering stations is increasingly popular, partially due to Millennials’ “text rather than talk” preference. Meal delivery programs are gaining traction, too, requiring new and innovative foodservice packaging.

Lynn Dyer is President of the Foodservice Packaging Institute, the trade association for the North American foodservice packaging industry. At FPI, she advocates for the interests of the industry and champions its efforts to expand recycling and composting of foodservice packaging. Prior to joining FPI in 1998, Lynn worked with the European Food Service & Packaging Association (now Pack2Go Europe) in Brussels, Belgium. For more about FPI, visit or email

2. Changes in

preparation and distribution of meals are driving other trends, such as an increased need for tamper-evident packaging. This offers a visible solution for foodservice operators and their customers concerned about the integrity of their foods and beverages.

3. Gas

stations and convenience stores, traditionally not viewed as foodservice, are growing in the space. Grocery stores are increasingly adding to their foodservice footprint, moving beyond traditional deli and bakery with café style restaurants, offering an elevated experience beyond the aisles of non-perishable goods.

4. Environmentally

friendly, sustainable, recyclable and compostable packaging is moving beyond trendy to now being a regular part of doing business. Light-weighting and mineral filler usage in packaging is gaining interest, which can help both environmental and economic goals of companies and consumers alike.

5. Another

key industry shift revealed in the survey is the addressing of common concerns across multiple industry segments. Foodservice packaging sectors are communicating more with each other, thus paying more attention to shared links, challenges and opportunities in the entire supply chain.

FPI encourages the responsible use of all foodservice packaging through promotion of its benefits and members’ products. If you're interested in joining FPI to stay current on foodservice packaging, the association offers a free affiliate membership to foodservice operators and distributors. Simply send an email with your request and contact information to or visit | Spring 2017 651:00 PM 10771-ACPC-SponsorAd[3.75x4.75]-Feb2017-FNLpaths2.indd 1 2017-02-06

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Twist Mouthwatering appetizer trends for 2017 By Paul Spano

The world of food is an ever-morphing playground as chefs are constantly expanding their horizons. With emerging new flavours and innovative cooking, curing and serving styles, access to new and exciting concepts and cuisines is readily available. With a new year comes new trends and 2017 is no different. We expect to see a great mix of the old and new, the traditional and the exotic. This is a year for blending new flavours with timeless concepts and zeroing in on the necessary expectations for high quality and local product.

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UNDER THE SPOTLIGHT: APPETIZERS One of the main trends this year is to keep things simple while getting back to the basics when it comes to catering and foodservice. With the emergence of new and exciting serving techniques, deep flavours and innovative ingredients, classic starters and mains have taken a seat on the back burner for a few years now. In 2017, we will start to see a throwback to tradition, incorporating dishes true to basic preparation, nutritious ingredients, and solid presentation. Let’s explore a few of these ideas.

an interactive element to the event. When was the last time you were able to order a well-executed Old Fashioned (subbing granulated sugar with locally produced maple syrup) or a high-end Side Car complete with top shelf brandy and freshly squeezed lemon juice? Whether it’s a take on the Mint Julep (don’t forget the live mint plant) or a sultry Manhattan with house-made maraschino cherries, these old style cocktails are guaranteed to be the talk of the event. THE EARLY 20TH CENTURY


Chefs are taking a U-turn back to real food. As we become more socially and environmentally conscious, the demand for nutrition, local and house-made products, and sustainable and non-processed food is on a steady incline with no signs of turning back. Gone are the days of pre-made, frozen appetizers, basic breads, and commercially produced ingredients leaving space for fresh and healthy alternatives for starters and whole menus alike. It’s easy to incorporate this trend into your appetizer menu while also taking it back to the basics. As an event staple, charcuterie is an alltime crowd pleaser with ample opportunity for your chef to really take charge with creating quality, in-house products and sourcing fresh and local ingredients. Guests will appreciate preservative-free, house-made condiments or antipasto and be awed by the artisanal bread, freshly baked that morning from the local, family run bakery in the area. Impress with in-house, organic cured meats and promote farm-to-table products when it comes to your cheese and produce. Take the time to create options that cater to food restrictions or certain diets such as vegan, vegetarian, or gluten free. It’s increasingly common to have many of these guests in attendance and they don’t want to feel like the odd ones out. Create an inclusive event and take this as an opportunity to try new recipes and introduce new ideas to a group. OLD-SCHOOL BARTENDING

In our fast-paced world, we’re used to quick service and instant gratification. When translating this to bar service, we are left to drink poorly mixed cocktails with low quality ingredients and garnishes. Forget that basic screwdriver; this is the year to bring back that old-school style of cocktail that takes time and effort to make! Why not hand your fresh produce and topshelf products to a skilled bartender or pass along your flavour ideas to a mixologist at your next event? Creating a unique signature drink or providing those rare cocktails is a surefire way to get the party started while promoting

If you’re looking for something traditional but fun, take it way back with starter dishes prominent in the early 20th century. Whether you’re inspired by the posh, British style flavours depicted in the popular series Downton Abbey or the glitz and glam of the early 20s, there are plenty of classic and traditional dishes and drinks to choose from. Complete your chatty tea time inspiration with high tea, smoked salmon sandwiches, savoury tarts and fresh scones—and don’t dare forget fresh-made Yorkshire puddings! These appetizer trends are perfect on family style, set tables, or at food stations while the presence of passed hors d’oeuvres adds a playful and fun 20s-inspired theme by incorporating classic, fresh-made finger foods. Complement this theme with infused teas, quality bubbly, or bring back a classic cocktail of that era such as an ageless Gin Rickey. SPICE IT UP

Remember, guests want options and although the “back-to-basics” trend is hot, ethnic flavours are also in high demand this year, not only for appetizers but all courses, including desserts. Whether it’s a fusion menu or a full-bodied, intricately spiced dish, the diverse combinations of world flavours are endless. Keep an eye out for a modernization of Turkish or MiddleEastern dishes, complex Indian curries, and African cuisine. Although paired well with meats, many of these recipes are specifically designed to be vegan or vegetarian, complementing the trend of farm fresh and healthy, organic foods. FOOD STATIONS

Plain and simple, food stations are fun! They bring forward a form of excitement to an event and create an instant buzz amongst

guests. Not only can they be interactive, they can be designed to fit into just about any décor or style of event. These stations keep attendees mingling while giving them choice and convenience based on their own tastes or appetite. Depending on your type of event, you can keep it simple with presentation stations. A beautiful ice sculpture, doubling as a cocktail or seafood station is easy and practical while still adding an elegant bonus to your event. Taking it up a notch, having a skilled chef serving up sustainably made, Hawaiian poke (pronounced po-kay) or freshly grilled, house-made, “street meat” style sausage can turn a great event into a memorable one. Speaking of “street meat,” street foodinspired menus are still a crowd pleaser with small tasty eats ranging from open flame, Middle Eastern kebabs, to Chinese dumplings, to cheesy Colombian arepas. A little bit of interesting comfort food is always a welcome treat and a great way to combine many of this year’s appetizer trends. ESSENTIAL PAIRINGS

There’s nothing more sophisticated than serving a beautifully prepared appetizer alongside a perfectly complementing cocktail, smooth wine, or a sturdy craft brew. Not only can a well-executed drink pairing enhance the flavours of the food served, the combination is sure to impress even the most seasoned event guests. This trend is on track to continue, but to ensure success, the use of top shelf, high-quality products must be used to create impressive palates of flavour and finishes. Try combining your fancy, old-style cocktails with ethnic-spiced starters or source a local red wine to pair perfectly with the in-house cured chorizo. Not only is there magic in providing these pairings but having a professional explain why their flavours are meant to marry is what will leave the memorable impression on your guests. The best way to describe 2017 is a blend of the old and new, taking components from each and moulding them together to create a new and modern take on classic tradition. If there’s one common theme, it’s in the effort to create quality dishes. This year will see chefs taking their time to properly source highquality, sustainable, and locally produced ingredients to create nutritionally whole menus from start to finish.

With over 15 years of experience in the hospitality industry, Paul Spano is Senior Catering Consultant and Director of Venue Development at Seventh Heaven Event Catering. With Seventh Heaven, you get quality food, unbeatable service, and refreshing honesty. This is truly a one-st op s hop event c aterin g com pany. F or more inform ation visit | Spring 2017 67



How does a business broker help in selling a restaurant?

By Greg Kells Most restaurant owners focus on a business broker’s ability to find buyers but spend minimal time discussing strategy, documentation, marketing, creative structuring, value enhancement, financing, diligence, confidentiality or executing a professional sale process — yet that’s where the real value of such services to restaurant owners is captured. So what value does a business broker bring to the process of selling a restaurant? A trusted and experienced business broker will have: • An inventory of clients interested in purchasing a restaurant; • A website that is actively attracting buyers and; • A screening system that educates buyers and steers them to fun and satisfying businesses within their means, with their desired lifestyle, and matching their skillsets and experience. Confidentiality is maintained all the while so staff, customers and suppliers do not know you are thinking of selling. — Engaging an experienced business broker shows the parties involved that there is a genuine commitment to sell and with professional representation, thus increasing the likelihood of a successful closing.

Adds credibilit y

— Sellers are rarely prepared for the intense scrutiny they’ll face from buyers and their professional advisers. Business brokers such as Sunbelt help restaurant owners prepare for everything from valuation, detailed financial models, projections and in-depth market analysis, to working with the owner’s professional advisers to minimize tax and risk.

Preparing the restaurant for sale

Educating and coaching the owner —

Most restaurant owners have never sold a restaurant. Experienced business brokers such as Sunbelt have managed hundreds of

restaurant sales and bring the benefits of this experience to the owner. Often, minor changes not obvious to the owner can create signif icant increases in the restaurant’s value. Managing the sale process — Business brokers are quarterbacks for the sale process—responsible for keeping it competitive, coordinating all the various aspects of the sale, including a team of other advisers (appraisers, lawyers, accountants, bankers, insurance agents, landlords), and keeping the sale moving to a closing.

— Business brokers take the lead in negotiating the terms — not only purchase price but also the terms and conditions, timing, process and other major considerations of the sale. This often includes source financing for the buyer and working with the landlord to obtain a lease assignment or new lease.

Negotiating the deal

Structuring the deal — Sales can involve various forms of consideration, such as cash, equity, seller notes, earn-outs, and

other forms of contingent consideration. Business brokers structure each transaction specifically to address the needs and desires of both sellers and buyers, providing creative solutions for potentially conflicting objectives. Enabling owners to continue running their restaurant — Sellers find the sale process

intensive, especially as they are trying to run the day-to-day operations of their restaurant. By taking on most of the dayto-day work, business brokers let restaurant owners focus on growing their business rather than managing the sale process, which typically lasts some three to nine months. Where Business Brokers Add the Most Value

Previous sellers ranked “Managing the sale process” as the most important of the eight core services Sunbelt provides for restaurant owners. The service they ranked as least important? “Identifying and finding a buyer.” That’s because our brokers do much more than just finding the buyer, according to previous clients who have relied on us to sell their restaurant. Whether it’s your first and only restaurant or one of many, an experienced and trusted business broker like Sunbelt will focus on all that’s needed to get you the most for your business while you continue to place your attention on its dayto-day operation.

Greg Kells is President of Sunbelt Business Brokers, Canada’s largest business brokerage. With offices across the country, Sunbelt helps restaurant and foodservice business owners to maximize their selling price, reduce taxes, reduce risk and take the hassle out of selling. They also help many budding entrepreneurs to make the right choices in acquiring a business that works for them and matches their financial resources, skill, experience, and lifestyle goals. As you have seen in the preceding article, selling is a complex process! Contact Sunbelt Business Brokers for a free book on the selling process and for help and guidance. Visit or 1-800-905-3557

68 Spring 2017 | Canadian Restaurant & Foodservice News

The science driving innovation

Special Supplement

www.cifst.c a

The top



Visit to discover the top trends and ingredients shaping the future of flavour. 1-888-595-1520 ®Reg. TM McCormick & Co., Inc. Used under licence.


In July 2016, CIFST and MediaEdge announced a partnership that would bring Canadian Food Insights to a wider audience. As a result, we would like to welcome all our readers to the inaugural, combined issue of Canadian Restaurant & Foodservice News (CRFN) magazine, now featuring Canadian Food Insights as a supplement. This unique pairing combines all the great insights from the foodservice sector of the food and beverage industry in Canada, while delivering insight into the science that drives overall innovation. The result of this pairing is a smart, informative, single-source of knowledge that will be invaluable to keeping food and beverage professionals informed across all sectors. Knowledge pairing for the mind We are pleased to announce that this combined publication will be available in both digital and print formats that will be distributed to members of CIFST. The Canadian Institute of Food Science & Technology (CIFST) was founded in 1951. It is the national association for food industry professionals from all sectors. Its membership of more than 1,100 is comprised of scientists and technologists in industry, government and academia who are committed to advancing food science and technology. MediaEdge Communications is a leading print and digital media provider for Canadian associations and is best known for its leadership in association publishing and with B2B publications Canadian Food Insights is the official publication of CIFST and contains articles covering many of the important scientific, innovation and business insights that address several of the current challenges the industry faces. Canadian Restaurant & Foodservice News is the official magazine of the Canadian Culinary Federation. With four issues published per year, CRFN has 84,000 readers per issue and 336,000 readers per year.

Michael Nickerson, Ph.D. President, CIFST-National University of Saskatchewan

A world of knowledge in every mouthful. We can bring the best in taste and nutrition to your food and beverage products. Learn more at | Spring 2017 71




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Consumers are always changing, and so are their food and drink preferences. What they want and what is important to them continues to evolve, and the industry is keeping pace with those needs.

In recent years, health trends such as superfoods, pulses and smoothies have taken the world by storm, putting an emphasis on healthy foods that taste as good as they make you feel. At the same time, comfort foods are more popular than ever, as restaurants continue to serve different versions of fried chicken and waffles or macaroni and cheese. So why the contradiction? Because consumers want options. Mintel recently released its Global Food & Drink Trends for 2017, which identified six trends that will impact the food production industry this year. Predictions include a focus on tradition and the importance of timing. Let’s take a deeper look. Traditions remain important Last year was a whirlwind of activity and news: some good, some bad. With major adjustments on the horizon, consumers are looking for comfort and familiarity in a changing world. Products that are recognizable are seen as being safe, compared to products that are revolutionary, says Mintel. Consumers’ need for comfort and familiarity is why some manufacturers are looking to past successful products and presenting them in updated packaging to allow consumers to feel current and comforted at the same time. Think: a favourite childhood snack food in modern packaging that helps reduce waste. Another way the trend of tradition is gaining speed is through ethnic households that prepare cultural foods

based on family recipes. Mintel reports consumers are not necessary eating foods from their own culture, but are also looking to other cultures’ traditional foods in the form of pre-packaged meals from the grocery store. Mintel found that 39 per cent of Canadian adults perceive fusion dishes as authentic and a good jumping-off point to expand on familiar recipes. Authenticity is also prized, as claims such as craft, artisan and handmade help promote a product’s trustworthiness, according to the report. Plant-based health Plant-based foods are formulated using healthy ingredients, such as nuts, seeds, grains and botanicals. Many consumers enjoy the feeling of health and wellness that comes from choosing vegetarian or vegan options as an occasional drink, snack or meal, which is known as being a “flexitarian.” Consumers are choosing to make small changes in this way rather than completely overhauling their everyday diet. According to Mintel research, foods with vegetarian claims have risen 25 per cent over a five-year period, while vegan claims have skyrocketed a whopping 257 per cent. In the future, vegetarian claims are set to make their way into the packaged food aisles of the grocery store, says Mintel’s trend report. It finds that 26 per cent of Canadian adults are especially interested in formulations that add the nutrition of vegetables to noodles, making the carb a healthier option. | Spring 2017 73


Eliminating food waste Sustainability and eliminating food waste is becoming a major issue, as approximately 1.3 billion tonnes of food is wasted around the world per year. Thanks to marketing efforts by retail, restaurant and philanthropic organizations, consumers are trying to avoid wasting food by selecting so-called “ugly” produce, which is just irregularly-shaped or bruised fruits or vegetables that still contain the same, if not more, nutritional value than the standard produce found in grocery stores. According to Mintel, about 51 per cent of U.S. consumers that purchase vegetables are open to buying imperfect produce. A study recently found that bruised and blemished apples were higher in antioxidants than standard apples. The number of consumers willing to buy imperfect produce may only increase with more data supporting this suggestion. On the other hand, consumers are also susceptible to “deals,” buying too much food and letting it spoil. Approximately 53 per cent of U.S. consumers who purchase vegetables allow the produce to go bad before they are able to eat it. Time management There has been a slew of new products that promote speed and convenience by using the word “fast” on the packaging, as occurrences of the word have gone up 54 per cent over the past five years. In fact, 30 per cent of Canadian adults that eat breakfast prefer foods that require little to no preparation. However, the use of the word “slow,” which implies careful preparation or something that has been home cooked, has increased by 214 per cent. Another fast trend is “biohacking” foods and drinks, which provides all the nutrients needed in a meal in one quick, easy-tocarry and consume product, such as a shake or protein bar. Products that promote these claims are on the rise. Although most consumers are unwilling to rely entirely on these foods for their complete nutritional needs, many are fine with replacing the occasional meal or snack with them.

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Relaxation With stress plaguing consumers during the day thanks to longer work days and the inability to disconnect from technology, opportunities exist for food and beverage products that help consumers relax at nighttime. In fact, Mintel finds that 88 per cent of Canadians believe relaxation is key to a healthy lifestyle. Chamomile tea is common before bed to relax, as are the soothing scents of lavender and other herbs. These ingredients can be leveraged in other products to help promote a sense of relaxation and wellbeing in consumers before they go to bed. There is also a new push for food and drinks that provide benefits while a consumer is sleeping, such as aiding with digestion or helping the consumer fall asleep. Accessible health More often than not, healthy foods are priced at a premium, making it harder for lower-income households to purchase and consume food that is healthy (or that feature claims such as natural, organic or free from certain ingredients). According to World Bank data, 638.3 million people around the world were considered low-income as of 2015. In addition, many lower-income people are at risk for food-related health issues such as diabetes or obesity, since more often than not, the lower priced foods that are available tend to be convenience foods that are loaded with unhealthy ingredients. Recently, there has been a push to launch healthier foods at a lower price point because lower-income households require more access to affordable healthy foods. Solutions are needed for people that can’t afford to pay premium prices for healthy food that should be available to everyone.

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The enormity of choice, unprecedented access and increased comfort with spontaneous decision-making has evolved our eating culture to the point where we give little deliberation or forethought to what we are going to eat. This impulsive behaviour is apparent when investigating shifting eating habits and practices at dinner. The time investment in meal management is diminishing, as is an overall commitment to a weekly dinner plan. Increasingly, decisions about what to eat are made in the moment, reacting to a craving or on a whim. More than half of all decisions (54 per cent) about what to eat for dinner are ‘day of’ verdicts, while an additional 14 per cent of decisions are made within an hour of the actual occasion. Ipsos’ 2016 Canada CHATS Food and Beverage Trends Report investigates how today’s dinner planning behaviours, preparation habits and time investment stands in stark contrast to yesteryear’s traditional ways of engaging with food.

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Back then, creation and execution of the weekly meal plan was the sole responsibility of one household member, typically Mom. Meals and snacks were most often sourced from well-stocked refrigerators, freezers and pantries that were emptied by week’s end, leading to the next major weekly grocery shop. Going to restaurants was often a treat or special event that was also written into the plan, but was definitely not part of the meal routine. Fast forward to 2016. Today’s hectic schedules and shifting priorities, commuter culture and two working parents often renders a weekly meal routine too difficult and inefficient to execute. In today’s modern eating culture, dinner-on-demand is in demand. Some other realities of our modern dinner culture include the following: • Convenience tops the list of needs driving choice at dinner, trumping taste and health



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• Almost two-thirds (61 per cent) of items consumed at dinner are sourced outside the weekly main grocery trip • Meal simplification (more one-pot dishes and fewer items per occasion) When evaluating what we are most often consuming at dinner, chicken holds the top main dish spot, followed by beef. The third spot goes to vegetable dishes, which are also the fastest-growing main dish item. The inclusion of side dishes at dinner has held steady over the past two years. Top side dishes at dinner include vegetable dishes, salad, potatoes and rice. Three-quarters of dinner main dish items (74 per cent) are prepared and cooked in 20 minutes or less, denoting that consumers opt for items that are easy and efficient to prepare with ingredients available on hand. In this on-demand dinner era, food manufacturers and retailers should seek to create dinner options that are targeted to

spontaneous and unplanned occurrences, affirming convenience, ease and shareability. Talk to consumers about time in terms of minutes and ease of preparation, while ensuring that recipes are created with ingredients that are most likely on hand. Finally, ensure that the message is how these solutions are suitable to easily meet varying individuals’ needs with a focus on unifying Canadians by bringing them together for dinner.

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Sweet lupin:




Beans and legumes have grown in popularity over the past couple of years as an increasing number of consumers turn to vegetable-based protein and fiber sources. After 2016 was named the International Year of the Pulse, recognizing pulses as one of the most sustainable and nutrient-dense foods available, it led to the extensive global promotion of beans and legumes. Pulses are now seen as a realistic solution to the increasing global food and nutrition security concern.

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RE OF THE NDUSTRY In 2015, an unexpected opportunity came to Powell May International (PMI) in the form of sweet lupin, which was introduced to us as the future of the food industry. Little did we know, this nutrient-dense and highly versatile bean would be exceeding our expectations less than one year later. The story of the sweet lupin bean begins in Chile, where it has been grown for centuries as a main crop for livestock as well as local human consumption. The bean is typically milled following harvest, producing cost-effective and highly nutritious flour as an ingredient for cattle feed and daily meals for the local populations. We decided to focus on milling the beans and promoting it as flour, for baked goods, dips, snacks and meat-alternative applications. Although the two main sweet lupin origins are currently only Australia and Chile, the crop can thrive in a variety of climates, as it easily grows in different soils and temperatures. We recognized the potential for it to eventually be grown in Canada as a sustainable crop. Sweet lupin can then provide Canadian farmers with more rotation crop options as well as a potential alternative to soy beans, all while supporting the Canadian food industry. PMI decided to collaborate with the University of Guelph and local farmers to conduct a Canadian growing study on sweet lupin, taking into consideration temperature, soil nutrients, water, and farming practices. The greenhouse portion of the study was

successfully completed, with plans to plant a few acres of sweet lupin in spring 2017. Once the 2017 field-study is complete, we will be able to determine the overall yield capability of the crop. Thus far, the growing study has predicted that sweet lupin can be successfully grown in Ontario and nation-wide. The original sweet lupin flour we were presented with was milled in Chile immediately after being harvested. Since sweet lupin does not need to undergo additional processing due to its lower alkaloid content, PMI decided to bring the beans from Chile and have them milled by a local processor in Ontario. This ensures we have more flexibility surrounding the milling process as well as control of which facility is processing the flour. The prominent feature of sweet lupin is its superior nutritional content. The results of a thorough nutritional analysis from a third-party lab surpassed our expectations, coming back at just over 41 per cent protein and 30 per cent total dietary fiber, with both soluble and insoluble fiber present. Sweet lupin is also high in complex carbohydrates, placing it low on the glycemic index, making it an excellent option for those looking to regulate their blood sugar and weight. Sweet lupin is also a valuable source of calcium and iron, which are both often overlooked by consumers. The nutritional profile of sweet lupin flour makes it an excellent option as a flour replacement or to enhance the nutrition of gluten-free products.

In addition to the growing study with the University of Guelph, PMI is also currently working with Niagara College students in the Culinary Innovation and Food Technology CoOp program. They will be using sweet lupin flour and beans in a concept-to-launch product development process. The students have been challenged to develop sweet lupin products in a range of pre-determined categories, from entrÊe meals to bakery and snack products. As a team, the students will perform research, ideation and formulation of the products, followed by development and testing. Once the formulations have been confirmed, the students will complete the packaging, labeling, costing, and marketing strategy needed for the concept to go from the lab to market. Powell May International’s NutriPulse Sweet Lupin Flour was launched in the fall of 2016, and with successful marketing of the product we are able to take it from innovation to successful commercialization. The opportunities of sweet lupin will only continue to accelerate in 2017 and 2018, as we look forward to product launches and continuing our work with the University of Guelph and Niagara College. Building a strong manufacturer and customer network continues to contribute to our strength of supplying globally sourced ingredients. As Powell May International grows we focus on these strengths, which add to our value of providing natural, functional ingredients and innovative product development solutions. | Spring 2017 79


Founded in 1951, the Canadian Institute of Food Science and Technology (CIFST) is the national association representing food industry professionals. Its membership of more than 1200 is comprised of scientists and technologists in industry, government and academia who are committed to advancing food science and technology within Canada. The purpose of CIFST is to advocate and promote the quality, safety, and wholesomeness of the food supply through the application of science and technology by linking food science professionals from industry, government, and academia. One of CIFST’s key goals is to be a major voice on scientific issues and public policy relating to the Canadian food industry. CIFST is governed by a volunteer Board of Directors elected by its members. The Board of Directors is empowered, through the by-laws of CIFST, to act on behalf of members to carry out the goals of CIFST. As such, CIFST wishes to provide a response to the proposal to prohibit the use of PHOs in foods, on behalf of our members. Do you support Health Canada’s proposal to prohibit the use of PHOs in foods? CIFST supports, in principle, Health Canada’s initiative to prohibit the use of partially hydrogenated oils (PHOs) in foods. There is a strong consensus within the scientific community that the consumption of trans fats is deleterious to the health and wellbeing of Canadians, as it contributes to increased risks for coronary heart disease within the population. And that PHOs are the major dietary source of trans fats in our diet. The United States has started down this regulatory path earlier than Canada and published ‘The Final Determination Regarding Partially Hydrogenated Oils’ in June of 2015 (Federal Register, Vol 80, No. 116, Wednesday, June 17, 2015). This determination allowed 3 years (June 2018) for companies to comply. It also indicates that FDA will accept food additive submissions should companies wish to pursue minor use applications. In contrast, Health Canada has been relatively silent on food additive submissions. CIFST would support a Health Canada approach that minimizes exemptions for the minor use of PHOs. Furthermore, should food additive submissions be made, it is

our belief that the onus should be on the submitter to prove safety. The European Union does not have legislation regulating the content of trans fats in food products or requiring their labelling. However, Denmark limited trans fats in 2003 to 2g per 100g of fat. Switzerland, Austria, Iceland, Hungary, Norway, and Latvia have followed suit with the same limits. Do you have any comments/ concerns with the proposed definition for PHOs? CIFST supports the proposed definition of PHOs. Hydrogenated oils, with an iodine value greater than 4, agrees with the FDA definition. This will eliminate cross boarder issues with the U.S.A. Do you have any comments/ concerns with the proposed transition period of 12 months following adoption into regulation of the prohibition? CIFST believes the transition period of 12 months should be increased to 18 months and possibly 24 months. In the U.S.A., the Food and Drug Administration is allowing 3 years for compliance with a final compliance date of June 18, 2018. It would appear that Health Canada’s objective is to synchronize with FDA’s date. This would have obvious advantages for cross border trade. However, why does Health Canada believe that Canadian firms can reformulate into compliance in one third the time of US firms? Consider that in Canada 84% of food companies have fewer than 50 employees and only 3% have 200 or more employees (David Sparling, Erin Cheney, and Sydney Legrow, The Future of Canadian Food Manufacturing, Lawrence National Centre for Policy and Management, Ivey School of Business, University of Western Ontario). Clearly, the vast majority of food companies are very small businesses and are not likely to have the internal resources to do the reformulation work. They may also find it difficult to access technical service support from the major suppliers of fats and oils. The fats and oils companies tend to be large and deal directly with larger customers and make their technical resources available when needed. Smaller users buy fats and oils from distributors, agents, or brokers and thus reformulation expertise will be more difficult to access. In the US, the

80 Spring 2017 | Canadian Restaurant & Foodservice News

Chicago Tribune (June 26, 2015) reported that Kraft spent 100,000 man hours to reformulate 650 products prior to the 2006 labelling deadline. Removing trans is a large undertaking. Health Canada has reported that by 2011 the great majority of the food supply was meeting the voluntary targets for trans fat. This implies that the remaining applications are the most difficult applications where the trans fat is highly functional and/or are products of small companies with limited resources. In either situation, CIFST would suggest a longer compliance period than 12 months. Further, Health Canada should consider a program where SMEs would qualify for partial funding support to remove PHOs and trans fats from their products. It is interesting that of the nine products identified in the consultation slide deck as problematic, seven are products of the bakery sector. Bakery is known to consist of a very high proportion of small businesses. The bakery sector also uses highly functional fats as ingredients in its products, thus making substitution difficult. Summary CIFST is pleased to support Health Canada’s approach to prohibit the use of partially hydrogenated oils in foods, in principle. However we strongly believe a longer transition period of 18 to 24 months and a funding program that supports Canadian SMEs through the reformulation process would improve Health Canada’s strategy without impeding economic growth in the food sector. If you have questions or wish to discuss this further, please contact us. Sincerely,

J. Douglas Chapman President, CIFST-Ontario Section Douglas Chapman and Associates Inc. E-mail: Tel: (519) 574-3096

Michael Nickerson, Ph.D. President, CIFST-National University of Saskatchewan E-mail: Tel: (306) 966-5030 (w); (306) 281-2234 (c) January 3, 2017

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Counts of Foodservice Products Offered within the Trade Area – 2013 In 2013 and 2016, fsSTRATEGY inventoried foodservice operations in the Discover District along University Avenue in Toronto. The area where the restaurants were inventoried is bound by the border streets of McCaul, College, Elm and Bay Street. The foodservice provider trade area inventoried is a 0.25-square-kilometre region in a densely populated and highly trafficked area containing five hospitals, a number of office buildings and businesses with a daytime population of approximately 21,700 people. The majority of the foodservice market in the area is comprised of working professionals, local and out-of-town patients and visitors in the hospitals, and to a lesser extent, transient and local customers. Between the 2013 and 2016 foodservice outlet inventories, the total number foodservice outlets in the area grew from 68 to 86 (53 outlets being in institutional buildings). During the time between inventories, at least 30 outlets in the area have been closed, re-branded or relocated. This change was largely due to the expansion and renovation of food courts in area hospitals (causing older outlets to be replaced) and an evolving local restaurant market. The accompanying chart summarizes the most prevalent food products offered within the trade area in 2013 and 2016. As shown, the number of foodservice outlets serving sandwich and wraps, coffee and specialty coffee have nearly all doubled over the three years. The most common products offered are understandable, due to the population of potential customers working in the trade area, creating the greatest demands for foodservices in the morning for coffee, bagels, baked goods and breakfast items and during the peak lunch hours for sandwiches and wraps, soups and salads. The majority of foodservice providers who remained in operation between the inventories were popular branded outlets and a smaller number of established area restaurants. The majority of new outlets in 2016 were also branded. The trend in the institutional foodservice market is increased variety of menu items and an increased availability of healthy menu options. This trend is shown in the new foodservice outlets in the renovated and newly created food courts of two area hospitals between the inventory dates. Also in greater abundance within the trade area in 2016 were rotating food trucks on the streets (not included in counts), adding constantly changing variety to the market. Travis Traini is a Consultant with fsSTRATEGY Inc., a niche consulting firm based in Toronto focused on assisting foodservice operators to enhance customer satisfaction, revenues and return on investment. For more information visit 82 Spring 2017 | Canadian Restaurant & Foodservice News



Sandwiches and Wraps



Baked Goods

Coffee - Specialty




3 Italian


Other Source: fsSTRATEGY Inc.









Hot Dogs / Sausages




Juice / Smoothies




10 Asian


























and 2016

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Patrons are demanding more‌ deliver menu choices that address the surging demand for claims.


Better Meat for Better Living Contact Maple Leaf Foodservice for information on what products are available to address your menu claims. | Spring 2017 83 18326RZ

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CRFN Spring 2017  
CRFN Spring 2017