RED Report-English-February

FEBRUARY 2014

RESTAURANT EQUIPMENT DISTRIBUTORS

KITCHEN EQUIPMENT CHECKLIST DON’T SLAP THE HEALTH INSPECTOR TAKING THE LONG(ER) VIEW ON KITCHEN SUSTAINABILITY

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LETTER FROM THE CEO

Welcome to the inaugural edition of the RED Report.

The RED Group, Restaurant Equipment Distributors of Canada, is a national network of 32 leading restaurant equipment distributors servicing the Canadian Foodservice industry. The organization is a nonprofit buying and marketing cooperative that was founded in 1982 with the idea of increasing and/or leveraging dealer buying power as a unified collective. Today, the mission of RED is to continue to provide high quality products together with exceptional pricing and services to the Foodservice operator.

Each RED dealer is a valuable resource that operators can count on and trust when assessing their equipment needs and requirements. All RED dealers meet high standards of excellence and principles which include honesty, integrity, financial stability, product knowledge, and highly experienced and trained professional personnel.

In 2014, we will be issuing six editions of the RED Report that will be available thru our dealer members as well as being distributed with Canadian Restaurant & Foodservice News. The objective of our new magazine is to provide the Foodservice operator with outstanding pricing with our featured product promotions, equipment and supplies brand advertising with our manufacturer partners, and articles providing useful and beneficial insight when assessing equipment needs and solutions.

In our first issue of the RED Report we have a diverse range of articles, including Getting the Most from Your Back of House, Taking the Longer View on Kitchen Sustainability and How to Make Sure Your Health Inspections Go Smoothly.

Please see the back page of the magazine for a list of our RED dealers. We also encourage you to visit our website at www.redcanada.com for a digital copy of this magazine as well as industry news, product information, and other information that may prove useful for your business.

We hope you enjoy the RED Report!

Brian Wood CEO R.E.D. Canada Ltd. brian@redcanada.com

7560 Airport Road, Unit 1 & 2 Mississauga, ON L4T 4H4 Phone: (905) 678-1151 www.redcanada.com

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EQUIPMENT

Kitchen Equipment Checklist

Reprinted from Canadian Restaurant & Foodservice News

Getting the most from your back of house

By Ken Beasley Every foodservice operator wants to get the best value out of their equipment in the kitchen, but you may not always know exactly what you need to do to make that happen. This column is about equipping you to get the most from your equipment.

First let’s assess your attitude toward maintenance. Choose the answer that best fits you (be honest!).

1. When it breaks, I’ll fix it.

2. I don’t want to mess with it because I don’t want to relight the pilot.

3. It’s new - the warranty will cover anything that happens.

4. I take diligent care of my equipment to get the best possible service and life from my investment.

Well, we all know we should say “4”, but the truth is more often one of the other answers. That wouldn’t matter if we were talking about a $40 domestic toaster, but we’re not. We know that well-maintained equipment does a better job, uses less 4

February 2014 • RED Report

energy (yours and the utility’s), and lasts longer. But we don’t always act on that knowledge. Furthermore, studies often show that well-maintained restaurant equipment costs you less over its lifetime.

You’ll often see a “Mom and Pop” restaurant using obviously wellworn equipment that’s still operating magnificently. How does that happen? It happens because they never had the luxury of neglecting the maintenance job. Someone learned how to take care of each of the items that provide their livelihood, paid attention regularly, and put effort into keeping everything in top condition.

TAKING RESPONSIBILITY In every operation, someone needs to play

the role that Mom or Pop did, taking on maintenance as a personal responsibility. So the first step is to make the commitment to identify the person or people who are going to learn to love the equipment in your kitchen.

You can offer this as a very worthwhile job enhancement for the right person, since it builds his or her transferable knowledge.

Make that person your maintenance and equipment Lead, starting now.

Have your equipment Lead: • Review the owner’s manual. There are many daily/weekly/monthly checks and adjustments that can be made by your staff.

• Copy relevant sections of these manuals and keep them close to the equipment for review or insert them into the recipe or plating manuals used for each station.

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• Create a start-up and shut down routine for each piece of equipment. If you can reduce the number of hours each piece of equipment runs, you can save in energy cost, repair costs and extend its useful life (up to 25 per cent).

• Create a slow period “routine.” In other words, work with one fryer verses two, turn off half your broiler, shut down your chef top panfry station and use your open top burners, or turn off half your heat lamps.

• Let staff know the cost of each piece of equipment they are using. If your cooks understand the value of what they are using they are more likely to treat it properly.

• Clean, clean, clean. Grease migrates. It can cause fires as well as destroy components.

The few minutes spent cleaning after each rush or at the end of the shift will reduce service calls and lengthen equipment life.

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For everyone’s safety, your equipment Lead also needs to know the following: • There are three utility lines coming into your kitchen. It is imperative to know where the shut-offs are for water, electricity, and natural or propane gas.

• Even though your equipment may be using gas to cook there is a good chance it uses electricity as well. For example, a convection oven uses gas to heat but needs electricity to run the motor for the fan. In the case of a combi-oven you can have all three – water, electricity and gas! So if you have an emergency requiring you to shut down your equipment you will need to know the shutoff locations for all three utilities.

• There are usually three shut-off locations for gas: The main gas line into the restaurant, at the meter; at the source of your gas that feeds all the equipment on line; and a gas

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shut-off for each piece – usually just behind the equipment, at the base of the gas hose.

• Electrical switches are usually located on the electrical panel itself. You will need to ensure that all electrical panel breakers are labeled so you can turn off the piece you need without interrupting the rest of the business.

• Water can be the toughest one to find – there should be a dedicated shut-off for each piece of equipment. At the very least you should have a water shut-off for your line equipment.

• Take an hour this week to walk through your kitchen and find and label the shutoffs, then share that information with all who need to know. You might also consider creating a map with instructions – electrical panels can be found in some pretty weird places!

Engage your authorized service provider to: • Ensure that all repairs are done according to the manufacturers’ specifications with the manufacturers’ original parts.

This extends life, reduces downtime and maintains any safety switches that are part of the unit’s design.

• Design a planned maintenance program to reduce reactive emergency calls, maintain cooking and energy efficiency and extend the life of your valuable equipment.

• Ensure your authorized service provider is aware of the locations of all shut-offs – this will expedite repairs and reduce your service repair costs.

A FINAL WORD – WARRANTIES When you install a new piece of equipment, you might easily think that everything that could go wrong with it will be covered by your parts and labour warranty. But like most things in life, there’s some fine print: The warranty terms and conditions. If you don’t meet them, the manufacturer may refuse to cover your problem.

Before you fire up your new piece of equipment, read the manual that came with it, paying attention to: • Installation and operation instructions;

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• Required maintenance (some done by you and some by your service provider); • Troubleshooting information; and • Warranty terms and conditions.

To be ready for the day when you have a warranty claim, • Keep a copy of the purchase receipt, with the serial number on it, in the manual.

• Check the manual to see if the manufacturer insists you call their 1-800 number for support and service authorization before you call the authorized service company.

Remember, by designating a staff member as a maintenance and equipment Lead, working with an authorized service provider and understanding the procedures laid out in the warranty section of your manual, you can help prolong the life of your valuable equipment, ensure the safety of staff and customers alike and save a significant amount of energy and money. That’s a lot of benefits from a little extra effort.

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14-01-17 2:54 PM

PLAYING IT SAFE

Don’t Slap the Health Inspector How to make sure your health inspections go smoothly Reprinted from Canadian Restaurant & Foodservice News

By Kevin Freeborn A recent news report describes a situation where an American restaurant owner allegedly slapped a health inspector. Without knowing all the details, I could only surmise that slapping an inspector is not the best way to endear oneself to the people charged with protecting the public health. So how does an operator develop a great relationship with the health inspector? What kind of practical steps can you take to ensure a positive health inspection and how can you balance the requirements of regulators with running a successful business?

After polling health inspectors and foodservice operators for this article, it became evident that this topic clearly hits home with both groups. However, the feedback also indicated there is not a simple formula for improving the inspector-operator relationship. Foodservice operators and health inspectors alike can (admittedly or not) be influenced by personal circumstances and biases that affect both sides of the equation.

IT’S NOT EASY BEING GREEN As one foodservice operator pointed out, when they started (and were pretty green) they had a somewhat adversarial relationship with their inspector. “I didn’t 8

February 2014 • RED Report

get along with the first two – then I learned.”

It is easy to feel the pressure when you are under the microscope and inspectors seem to have a knack for showing up at the most inopportune times.

One health inspector with 40 years’ experience points out that operators sometimes have to deal with “the health inspector who has a chip on their shoulder, or a new one who is still learning the ropes, or one that wants to change the world in no time at all.” So it is clear that not all inspectors are created equally but, as an operator points out, “there will be some inspectors who are not the greatest, but look around your own operations. Every place

has at least one employee that could use some improvement.”

QUESTIONS OF CONSISTENCY Another concern mentioned by operators was the lack of consistency between inspectors: “In five years I saw four to six different inspectors.” Bureaucracies, like many large organizations, suffer from turnover or reassignment and that makes developing solid relationships with your inspector difficult. Inspectors themselves acknowledge work has to be done to improve consistency between jurisdictions along with a common interpretation of standards from one inspector to another.

PLAYING IT SAFE

“Inspections are often about shades of grey – it’s not always black and white,” says Owen Chong of the Toronto Public Health department. “I encourage inspectors to use common sense. I ask myself, am I being fair and consistent in my observations?”

The mere idea of a health inspection can have many operators feeling anxious.

It is understandable that one might feel intimidated by an inspector who has spent years studying the science of food safety. For the most part, though, operators can take comfort from at least one commonality – both parties are interested in the preparation of safe food.

A good place to start in building rapport is by viewing inspectors as allies not adversaries. Several inspectors and operators I interviewed stressed the importance of open and honest communication. Take time to really give your full attention to the inspector and ask questions about any observations or recommendations they make. Often much of what is discussed is not recorded in the report but this friendly advice can serve to help you improve your operations. Once

you have established a relationship with your health inspector it is easier to discuss and even debate their observations.

SIMPLE STEPS TO A PASS Toronto’s Dinesafe website offers the following practical tips that operators will get during food safety training: • Control of food temperatures • Prevention of contamination • Employee hygiene and handwashing • Cleaning and sanitation of food and nonfood contact surfaces • Maintenance of washrooms • Waste management • Pest control Chong, of the public health department, also recommends operators obtain a copy of the inspection report and use it to score themselves between inspections. This helps to ensure you are always compliant with the minimum standards.

Another important recommendation made by several operators and inspectors is to keep (and review) logs. Examples of such records include: receiving logs, freezer/

refrigerator logs, cooking/cooling/holding logs, pest control records, and employee training records. These will give you insight as to how your operation is managing food safety and provide opportunities to take corrective actions if necessary. Keep the logs organized and make them available to the inspector when they visit.

As an educator I would be remiss if I did not mention the critical role food safety training plays in making operators and their employees aware of how to meet the standards set out in food premises legislation across Canada. Many of the operators I spoke with indicated they felt all employees need to be educated and understand their role in keeping food safe.

Health inspectors have a job to do and are mandated, by law, to inspect businesses and ensure they meet minimum standards related to the protection of public safety.

They are also human beings and, like most humans, are more likely to seek constructive interactions in the course of their work when given the opportunity. Inspections are not going away so embrace the chance to work in partnership with the inspector.

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14-01-16 1:14 PM

SERVING UP GREEN

Taking the Long(er) View on Kitchen Sustainability

By André LaRivière

Reprinted from Canadian Restaurant & Foodservice News

In my line of work, I’m sometimes asked by municipal officials and other business sector managers to rate the general ‘greenness’ of restaurant operators. My stock answer goes like this: Most operators have a strong desire or, in many cases, a commitment to do the right and sustainable thing, but face a core challenge – a business culture where long-term success is still too often measured in months, not years.

Though not unique to the foodservice industry (and not without many exceptions), the view that a restaurant is inherently shortlived persists at many levels of this business.

As a result, many operators take a pass on paying a premium for energy-efficient equipment, low-consumption fixtures and sustainable building materials. It seems that beyond LED lighting and a few other items, the typical return-on-investment falls in the three-to-five-year range – hardly an

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February 2014 • RED Report

Untitled-8 1

eternity. Nevertheless, it is often too long for operations looking to recoup start-up or reno costs in a highly-competitive market.

MAKING A STRONG CASE However, the business case for that type of investment is gaining remarkable strength, as are the rebate and incentive programs available from gas and electric utilities from coast-to-coast. The best evidence of that trend was featured at an event this past August

celebrating the 25th anniversary of a unique institution credited with defining the value of energy-efficiency for the entire industry.

In 1987, ex-pat Manitobans Don Fisher (from Dauphin) and Judy Nickel (from Plum Coulee) took their pioneering work in measuring the energy-efficiency of foodservice technologies to California’s Pacific Gas & Electric company (PG&E).

Their work inspired the creation of the Food Service Technology Center (FSTC), which has

14-01-09 9:21 AM

SERVING UP GREEN

developed now-standard methods to lab-test the efficiency and performance of everything from combi-ovens to deep fryers to kitchen ventilation systems. Their results also provided the basis of the ENERGY STAR standards for commercial foodservice equipment.

EQUIPMENT EVOLUTION In these past 25 years, Fisher, Nickel and their team have certainly noted some evolution in the design and installation of kitchen equipment, as well as the fact that adoption of ENERGY STAR units in most equipment categories remains less than 10 per cent.

Although proud of their leading role to date, Fisher, Nickel and crew are clearly not satisfied with the status quo. To that end, FSTC engineer and lead tester Dave Zabrowski sparked considerable buzz at the event with his ‘throw-down’ design for a highperformance, energy-efficient cook line.

For a typical 100-seat full-service lunch and dinner restaurant, he first described an equally typical 21-foot line-up of standardefficiency equipment: a six-burner range with standard oven; salamander; threefoot charbroiler; four-foot manual control

griddle; two fryers; two convection ovens; a two-compartment steamer; and a stock pot range. Using their lab-tested performance data and field research, Zabrowski estimated an annual total operating cost of CAD $20,800 based on California’s electric and gas rates (and comparable to average rates in most regions in Canada).

The ENERGY STAR version of his standard cook line (fryers, ovens, steamer and griddle) didn’t take up less space, but did manage to bring annual costs down to $14,500 - a 30 per cent saving.

MAXIMIZING TECHNOLOGY Moving forward, Zabrowski says we should all look to maximize efficiency by applying the most effective and versatile cooking processes and technologies currently or soon available to most operations. Through limited ‘live’ testing, his future-friendly cook line for that same 100-seat restaurant is now only eight feet long and built on: a 6-hob induction cooktop; an on-demand food finisher; a twofoot double-sided ENERGY STAR griddle; a large vat ENERGY STAR fryer; two combiovens; and a 20-gallon steam kettle.

(800) 637-8606 www.bunn.com

BUNN Glass Decanter BLK (case 3)

The substantial operating savings gained by reducing the exhaust hood by 12 feet aside, Zabrowski’s optimized cook line would cost only $4,900 annually to run, or a remarkable 77 per cent less than the standard-efficiency model.

Of course, this innovative cook line can’t accommodate every menu concept, but it does make a clear point: There is a lot of positive change in our industry’s future if we do more than specify energy-efficient gear and seek the smartest ways to cook.

Therefore, if you have some kitchen renovations slated for the coming year, do yourself – and all of us – a big favour by investing specifically in high-efficiency, high-versatility equipment. Be a ‘culture jammer’ and help us and the environment be better off in the long run.

CRFA’s new Conserve Sustainability Education Program gives Canadian restaurant operators and foodservice establishments the tools, information and videos they need to be greener. Conserve covers a range of areas like reducing energy use, water consumption and waste. Visit www.crfaconserve.ca to learn more.

CAN OPENERS

#1 and #2’s. The standard of the Foodservice Industry for the past 85 years. Rust resistant arbor and plastic bushing for additional rust resistant and easier turning. Rugged Cast Iron Construction. Plated steel base with plastic inserts reduces metal to metal contact for longer plating life. Made in USA. NO. 1 $179.00 NO. 2 $145.00

Reliable, shatter resistant and perfectly balanced with laboratory grade, stress free glass

AXIOM DV BrewWISE RFID - 3T Medium volume brewing solution with RFID serving tracker, BrewWISE recipe management and digital brewer control

H5 Element (120v) Digital thermostat provides consistent and accurate temperatures of 60-212 F degrees

EQHP 10L Easy Clear filters are manufactured to BUNN specification and address water problems such as taste, odour; sediment, lime scale

ARC- Edlund’s new all-purpose Fruit and Vegetable slicer Will do both hard and soft products, from onions to tomatoes.

NSF certified. Easy to clean dishwasher safe components and easy to change slice thickness.

Comes in 3/16, 1/4 and 3/8” width slice.

Made in USA.

1/4”

$889.00

3/16” $889.00 www.redcanada.com • February 2014

11

Members Addresses & Information

NEWFOUNDLAND B & B Sales Ltd. Cornerbrook, NL Tel: (709) 639-8991 www.bandbsales.net B & B Sales Ltd. Grand Falls - Windsor, NL Tel: (709) 489-9821 www.bandbsales.net B & B Sales Ltd. Paradise, NL Tel: (709) 364-1541 www.bandbsales.net

NOVA SCOTIA Advantage Food Equipment Ltd. Dartmouth, NS Tel: (902) 461-1010

PRINCE EDWARD ISLAND (PEI) Ferguson Sales Inc. Charlottetown, PE Tel: (902) 368-7002 TF: (866) 368-7002 www.fergusonsales.ca

NEW BRUNSWICK Davidson Food Equipment & Supplies Fredericton, NB Tel: (506) 450-4994 www.davidsonfoodequipment.com Summertime Industries NB Ltd. Saint John, NB Tel: (506) 693-4709 www.summertime.ca

QUEBEC Maison Rondeau Inc. Quebec, QC Tel: (418) 692-0144 TF: (888) 227-7439 www.maisonrondeau.com Equipement 3L Inc. Gatineau, QC Tel: (819) 777-9614 TF: 877) 777-2491

Equipements de Rest. de L’Est Montreal, QC Tel: (514) 645-2717 TF: (877) 645-2717 equipementsderestaurantsdelest.com Servirest Inc. Montreal QC Tel: (514) 383-4478 Sani Metal Ltd. SML Quebec, QC Tel: (418) 872-5170 TF: (800) 263-5170 www.smlstainless.com

ONTARIO Avondale Restaurant Equipment Hamilton, ON Tel: (905) 544-0577 TF: (877) 944-0577 www.avondalequipment.com Barrie Equipment Sales Inc. Barrie, ON Tel: (705) 726-2700 TF: (800) 895-9695 www.besales.ca Brama Incorporated Concord, ON Tel: (905) 760-9200 www.bramainc.com Canada Food Equipment Ltd. Etobicoke, ON Tel: (416) 253-5100 TF: (800) 263-0920 www.canadafoodequipment.com Cook’s Mate Restaurant Equipment Supply Scarborough, ON Tel: (416) 759-8122 www.cooksmate.com Germaine Restaurant Supply Windsor, ON Tel: (519) 966-0950 www.germainerestaurantsupply.com

Hanway Restaurant Equipment Scarborough, ON Tel: (416) 298-2345 J.F.S. Restaurant Equipment Ltd. Weston, ON Tel: (416) 242-2971 www.jfsltd.com

MANITOBA A-Plus Restaurant Equipment & Supplies Winnipeg, MB Tel: (204) 783-7587 TF: (866) 783-7587 www.a-plus.ca

Nella Cutlery (Hamilton) Inc. Hamilton, ON Tel: (905) 561-3456 TF: (800) 668-8146 www.nella.com

ALBERTA

Niagara Restaurant Supply Ltd. St. Catharines, ON Tel: (905) 685-8428 TF: (800) 387-9306 www.niagararestaurantsupply.com

Brown’s Food Service Equipment Calgary, AB Tel: (403) 262-6009

Sani Metal Ltd. SML Stainless Steel Group Mississauga, ON Tel: (905) 828-5179 www.smlstainless.com Sharply’s Restaurant Supplies Scarborough, ON Tel: (416) 298-6631 Trans Canada Store & Restaurant Supplies North Bay, ON Tel: (705) 474-5726 TF: (800) 461-1668 www.transcanadastore.ca Trent Valley Distributors Ltd. Belleville, ON Tel: (613) 966-5279 TF: (888) 713-9999 Twin City 637 Squier St. Thunder Bay, ON Tel: (807) 344-8651 TF: (888) 737-1111 www.twin-city.ca

Alberta Food Equipment (2000) Ltd. Edmonton, AB Tel: (780) 466-6565 www.afe.ab.ca

Hotel Equipment & Supply (2006) Ltd. Edmonton, AB Tel: (780) 429-2727 TF: (866) 924-2727 www.hesco.ca

SASKATCHEWAN Denson Commercial Food Equipment Yorkton, SK Tel: (306) 782-2900 densoncommercialfoodequipment.com

BRITISH COLUMBIA Attinson Food Equipment Ltd. Richmond, BC Tel: (604) 232-9996 www.attinson.com Brugman Commercial Kitchens Ltd. Maple Ridge, BC Tel: (604) 460-6000 TF: (888) 460-6650 Canadian Restaurant Supply Ltd. Kelowna, BC Tel: (250) 979-1442 www.crs-online.ca

delivery & freight may not be included