The Main Ingredient - Holiday 2017

Ho liday 2017

Top 7 Challenges of the Holiday Season

Pile on the Profits with Pasta

06

Endless Pastabilities

Table of

Contents 04 Food Service Facts 05 Flavour of Canada Profile Celtic Hearth & Bridie Molloy’s, St. John’s, Newfoundland 06 Endless Pastabilities

The ultimate comfort food also gets rave reviews for its profitability.

Consider the many ways to add pasta to your menu.

10 Top 7 Challenges of the Holiday Season

Healthy Holiday Food and Drink

16

12 STIR it Up! 13 Flavour of Canada Profile Longwood Brew Pub and Restaurant, Nanaimo , B.C. 14 The Main Ingredient Exclusive Recipes 16 Healthy Holiday Food and Drink

Healthy eating habits need not be defeated during the festive season. Here’s a look at some good-for-you holiday substitutions for your restaurant.

18

The Culinary Crystal Ball

18 The Culinary Crystal Ball Innovation on menus and in technology is revolutionizing the industry. See how foodservice is shaking up for 2018.

22 Who Doesn’t Like a Freebie?

From pens to clothing, promotional products build loyalty and brand awareness. Pick items that best suit your restaurant’s theme.

24 Sysco Driver Profile

Simon Larvin, Sysco Kelowna 25 Flavour of Canada Profile The Mic Mac Bar & Grill, Dartmouth, NS

Editor: Katie Pavri

Design: 3 Apples High

Published by: Sysco Canada 21 Four Seasons Place, Suite 400, Toronto, ON M9B 6J8 T: 416-234-2666 F: 416-234-2650 www.sysco.ca

Contributors: Kelly Putter

Safeguard Marketing Solutions Simon Larvin

We welcome your comments and suggestions.

Write to us at: marketing@corp.sysco.ca PRINTED AND BOUND IN CANADA ADVERTISED ITEMS MAY NOT BE AVAILABLE AT ALL OPERATING COMPANIES

Tinder for Restaurants:

5 Facts about Holiday Gift Cards:

A Montreal-based entrepreneur has created an app using the same swiping approach as the dating app Tinder. The app helps users find restaurants near them.

Feed Me lets viewers tap restaurants to see pictures and menu options as well as Yelp reviews. They can swipe left to reject the restaurant or right if they approve.

Users can pick different filters such as the type of cuisine, or restaurants that are the best for bringing a date.

1. The average gift card user spends 20% beyond the value of the card.

Could home-cooked meals be the industry’s next threat?

A 22-year-old Queen’s University student has created an app for connecting diners with home-based meals created by amateur cooks. Called Kouzina, the app has spawned a network of amateur home cooks in the Toronto area. But this latest addition to the on-demand economy begs questions around food safety and regulations.

Toronto Public Health, for instance, told CBC it is nearly impossible to monitor home cooks because there are so many of them. The report said the department steps in only if a complaint is made.

4 :: Holiday 2017 :: the main ingredient

2. More than $41 billion in gift cards went unused between 2005 and 2011.

3. Gift cards are most popular with teenagers.

4. Gift cards have been the most requested item on holiday wish lists since 2007.

5. The most commonly purchased gift card amount is $25.

Who Invented Pasta?

There is a great deal of debate about who invented pasta. Was it the Chinese, Italians, or Arabs? Well, reliable sources says it was the Chinese who are on record as having eaten pasta as early as 5,000 B.C. Marco Polo probably brought pasta back to Italy with him from China in the thirteenth century A.D. Sources: www.cdnpos.com, www.montreal.eater.com, www.pastacanada.com, www.cbc.ca

Flavour of Canada Profile:

Celtic Hearth & Bridie Molloy’s

St. John’s, Newfoundland

Chef Brian Piercey and MA Jackie Moore

S

teeped in a rich and colourful history, it’s fitting that the Celtic Hearth & Bridie Molloy’s are situated under one historic roof in North America’s oldest city, St. John’s, Newfoundland.

The Celtic Hearth is a gastro pub housed in a 150-year-old building in downtown St. John’s that survived the Great Fire of 1892 and would go on to stand the test of time as home to a general store, a toy store, a hardware store and a pharmacy. In fact, many items from the former Lily’s Pharmacy are still on display here in addition to the many photos and mementos highlighting its storied past.

A warm and casual atmosphere with lots of dark wood and copper ceilings, the Celtic Hearth will take you back to a different time. This Irish pub and restaurant on the lower level is open for business 24 hours a day. It offers a subtle, yet festive atmosphere for those who are looking for a quiet and relaxing setting, friendly staff and an irresistibly delicious perspective on traditional Newfoundland cuisine.

A traditional Guinness pub and restaurant, Bridie Molloy’s is suitably located on the world-renowned George Street, which is reputed to comprise the most bars per square foot in North America.

This upper-level pub is home to some of the best traditional Irish and local Newfoundland music.

Both floors are unique, yet tied together

with a diverse selection of freshly prepared foods and cold beverages. One kitchen services both restaurants, which focus on fresh seafood and making all of its soups, stews, burgers and breads in-house.

Pub favourites such as nachos and burgers are popular. One of Executive Chef Brian Piercey’s favourites is seafood nachos, which provides a taste of different seafoods in addition to parmesan cream sauce on freshly fried nacho chips with tomato, peppers and fresh jalapeños. Diners also love the fish and chips, which feature fresh cod and house-cut French fries. The menu wouldn’t be complete without its famous moose burger comprising Newfoundland ground moose meat, old cheddar cheese, maple candied bacon, and crispy onions on a fresh-baked bun with rhubarb chutney and a tempura fried pickle.

Chef Piercey started his culinary career in 1999, after finishing the culinary arts program at the College of the North Atlantic. He started his apprenticeship at the Fairmont Hotel in St. John’s, where he completed the Interprovincial Red Seal program. During his seven-year stint at the Fairmont, Chef Piercey moved around the kitchen in various positions and represented the hotel in many local and national competitions, where on many occasions he placed first or took home the gold medal.

In addition, he has won prestigious awards such as Culinarian of the Year within the

local branch of the CCFCC. After spending time honing his organizational and management skills, Chef Piercey took a position at the St. Jude Hotel in Clarenville, Newfoundland as Executive Chef, where he would open a new restaurant. But he missed the challenge of working in a larger town with a fast-paced culinary scene, and moved back to St. John’s after three years.

In July 2009 and October 2011, Brian and a team of chefs from Newfoundland & Labrador traveled to New York City to host a dinner at the James Beard House. The dinner showcased traditional Newfoundland food and local wines. Since Chef Piercey is uniquely talented in local cuisine, he was a natural choice to represent the province.

He’s so proficient in this area, that he has taken part in the provincial culinary tour called “From This Rock” to demonstrate inventive ways to utilize locally grown food and produce.

A Sysco customer since the pubs opened 17 years ago, Chef Piercey enjoys ordering in person with his “awesome” Marketing Associate Jackie Moore, who does a great job of keeping him up-to-date on new products. While the kitchen uses Sysco primarily for meats, seafood, dairy and dry goods, it is the range of products available and Sysco’s ability to source products from vendors that makes their business relationship work so well. the main ingredient :: Holiday 2017 :: 5

Endless Pastabilities The ultimate comfort food also gets rave reviews for its profitability.

Consider the many ways to add pasta to your menu.

by Kelly Putter

6 :: Holiday 2017 :: the main ingredient

K

nown as the quintessential comfort food, pasta is the perfect addition to menus that want to showcase flavour while boosting profit with this very versatile and popular crowd pleaser.

The overall low cost of pasta is what has made it a lasting menu offering for years. From penne to rigatoni, from fettuccini to spaghetti and lasagna, pasta is the foundation for many meals, from kid-loving mac and cheese to pricier dishes such as linguine with seared scallops and prosciutto or shrimp scampi with angel-hair pasta.

With dozens of types of pasta and a wide assortment of sauces and toppings, chefs can offer up tried-and-true recipes or invent their own creations. When adding pasta to your menu, you might want to echo the theme of your establishment. If it’s Greek, for instance,

consider incorporating a pasta dish that uses items you already typically purchase: black olives, feta cheese, red onions and oregano, for example. This is cost effective as you don’t need to expand your inventory to accommodate new ingredients.

If you’re something of an innovator who enjoys rocking the culinary world with weird and wonderful creations, let your non-traditional side show. This is your opportunity to exhibit regional or local foods. If you’re a restaurateur in Newfoundland, for instance, where moose is a regional favourite, why not incorporate it into a pasta dish?

With more than 600 pasta shapes worldwide and an endless treasure trove of ingredients to choose from, the sky’s the limit. Some operators will opt to make their own pasta, which has a

number of marketing advantages. Others, though, will choose dried pasta thanks to its convenience and its cost. And dried pasta can be par-cooked and stored without getting mushy. Premium pastas, which are made with higher grade wheat, can be worth the extra expense for some restaurants.

Don’t forget that you can prepare a home-style pasta dish with some simple tweaks using prepared ingredients in an effort to save time and labour costs. For example, frozen meatballs can be enhanced thanks to the right sauce. Or doctoring canned sauce with cream, pancetta, capers and fresh herbs or other favourite ingredients might net you a superb sauce.

To add visual appeal, use pasta shapes that create more elevation and plate coverage. Cavatappi, a corkscrew-shaped

the main ingredient :: Holiday 2017 :: 7

Endless Pastabilities

...continued macaroni, is growing in popularity and just four ounces of the pasta can make a plate look full.

Another way to boost size and value perceptions is by serving pasta on smallerscale plates and bowls. When serving pasta on large entrée-style plates, sometimes the plate will look partially empty. This translates to customers not feeling full or satisfied.

When adding proteins to pasta dishes, select them with care. Some believe that combining pasta with pricier proteins such as lobster or steak only raises the item’s food cost without proportionately raising its flavour or its profitability. Try less expensive cuts of meat, seafood and poultry in addition to plant-based proteins and vegetables, which help hike flavour without sacrificing food cost.

Convincing health-focused diners that pasta is a good selection may be a challenge. But today’s chefs and cooks are definitely up for it as they look far beyond the traditional ingredients of garlic, tomatoes and basil when preparing pasta. Ingredients such as fennel, kale, spinach and cauliflower are growing in popularity.

Traditional wheat-based pastas are being rejected in favour of alternative pastas preferred by diners who want to avoid gluten and carbohydrates. Pastas are being made with chick peas, whole wheat, spelt, lentils, beans, corn and rice.

Pasta provides chefs with a perfect neutral base on which to impart flavour, however inventive or traditional. As long as you exploit your culinary talents, use seasonal ingredients, those on hand or a mix of the two, you’re on your way to creating a profitable pasta dish that will have guests returning for more.

8 :: Holiday 2017 :: the main ingredient

Judging Pasta Quality So you think you know your pasta? The experts tell us that there are seven key criteria that you should use when evaluating pasta.

Colour Good pasta can be recognized by its bright amber colour.

Stickiness The better the pasta, the less it sticks together. If your pasta turns into a ball in the strainer, it is a potential sign of poor quality pasta.

Surface Texture Quality pasta has a matte finish with a consistent look.

Springiness The Italians call this the "al dente" characteristic of good pasta. Pasta should have bounciness-it should have life when it is being eaten.

Consistency You can always tell good pasta by how much chewing it requires. The more you need to chew, the better the pasta.

Particle Separation The better quality pasta will stay separated when it is being chewed.

It should not clump together.

Taste Quality pasta has a subtle nutty flavour to it.

The quality of pasta can be judged as much by what you do not taste as by what you do.

Sources: www.pmq.com, www.pastacanada.com, Syscofoodie.com

the main ingredient :: Holiday 2017 :: 9

by Kelly Putter

C

hristmas and the restaurant business are an odd mix of highs and lows that seem to either have owner-operators tearing out their hair from the feverish pace or yawning from boredom.

They don’t call it the silly season for nothing.

The unpredictability of the festive season can be hard to bear for those working in foodservice. Will the crush of holiday shoppers prompt a lunch-time line-up this Saturday? Will nearby office workers converge at your bar for some after-hours Christmas cheer? Or will you wish you had shut down come the New Year?

Like the boy scouts’ motto, it’s a good idea to be prepared. So with that in mind, let’s look at ways to overcome some of the challenges the holiday season poses.

10 :: Holiday 2017 :: the main ingredient

1

What happened to my customers? This is a common and oft-mentioned concern. The drop in business at some restaurants during the festive season can be as high as 20%, according to Chron.com. Patrons are busy shopping, decorating, celebrating and spending time with family and friends so there’s less time for eating at restaurants. Add on snow, cold and ice and it is any wonder that customers choose to stay home. If business typically slows down during December, consider offering enticing specials that will draw in guests. For example, deals such as twofor-one meals, discounts and free appetizers or free desserts are sure to lure in business. And don’t forget to use social media to get the word out.

a good relationship with your supplier and tell them ahead of time about your concerns. Many suppliers are willing to go out of their way to help you.

5

Poorly Behaved Guests. Christmas can be intoxicating especially when you’re using the company credit card.

This can lend itself to ugly and awkward scenarios in which inebriated patrons misbehave, cuss loudly and generally overstay their welcome. Train your staff to handle guests behaving badly.

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The Christmas Crush. You could have the opposite problem where staff can barely keep up with demand. And while being super busy shouldn’t be a complaint voiced publicly, there are challenges that scenario poses as well. Staffing, scheduling, maintaining inventories are just a few. Anticipate the rush by thinking ahead, say a month or two in advance. Talk to suppliers, check with summer students who may want hours over the Christmas break and start lining them up. Better to be safe than sorry.

Top Notch Staff. The holidays are not the time to train new employees, unless absolutely necessary. Make sure your employees are well trained and ready for the frenzy. Ideally, cooks, wait staff and bus persons have worked other busy times such as Mother’s Day, so they know what to expect.

4

Supplier Snags. Suppliers sometimes run out of products, especially during busy seasons and holidays. Make sure you have a back-up plan in place should this arise. Cultivate

Make Your Staff Happy. Getting through the silly season with your reputation intact and some new customers to boot means your staff went above and beyond the call of duty. Be sure to reward them somehow. Verbal compliments go a long way but so does some kind of tangible reward. Give bonuses or gift cards, if you can, and don’t forget to acknowledge their contribution by throwing a party or taking them out to dinner. They worked hard for you and sacrificed time away from their families during the holidays. Now it’s your turn to show how appreciated they are.

Balance Family & Work. If you own and operate a restaurant that is open over the holidays, it goes without saying that your time is not your own. Expect to spend part or all of Christmas, Boxing Day and New Year’s at your establishment. While that shows your staff that you lead by example, that dedication may not be so appreciated at home.

Consider inviting your family to the restaurant to join you for a quick bite. After all, working while others are off having fun is what it means to be in the hospitality industry.

Sources: www.nrn.com, www.smallbusiness.chron.com, www.fortune.com

the main ingredient :: Holiday 2017 :: 11

Chef Tom is that a smile?

Must be the Fry-On ZTF

STIR it up!

Central Ontario brings healthy value to your prep line

Is that Chef Peter and Kevin through all that Sysco Brand?

Sysco Toronto loves our brand quality!

Sysco Montreal – this team can really get behind our brand solutions!

Calgary goes bananas for Sysco Fresh Produce!

Resources loves our Sysco caught Business brand products and how they can in the act; help improve food cost!

To book a STIR session, email us at stir@corp.sysco.ca 12 :: Holiday 2017 :: the main ingredient

Flavour of Canada Profile:

Longwood Brew Pub and Restaurant

L

ongwood Brew Pub and Restaurant is situated near the centre of Nanaimo on Vancouver Island.

Opened in 2000, the Pub has elevated the brewpubs in the area, serving up superior quality dishes made with fresh ingredients and choosing locally sourced products.

As soon as you walk in the door, their legitimacy as a brewery is evident in the brew room that is situated just off the entrance. Longwood Brewpub has a comfortable casual feel in the main level restaurant with high ceilings, dark wood and a stone fireplace as the centre piece.

The fireplace faces both sides of the room allowing guests to sit near the long bar or on the window side with views of the mountains. The pub downstairs has a cozy feel with a well-stocked bar and pool table.

Longwood is one of the original and most unique Brewpubs to open in the area.

Their commitment is to have every guest leave happy, offering up something for everyone and perhaps a bit more, priding themselves on satisfying the needs of the customer, whatever that may be. Executive

Chef Shane Hagan says he believes location is key and maintains that Longwood is part of the community.

Nanaimo, long known as an industrial town, has taken great leaps forward in its culinary offerings, in no small part due to chefs like Shane. Shane describes the menu as a variety of comfort and progressive Pub food. One of the most popular items on the menu is the Longwood burger with over 20,900 served last year. They are also proud to serve Ocean Wise seafood in many of their dishes including the fish tacos.

Chef Hagan earned his red seal at Vancouver Community College and has worked in Europe, Australia and on the mainland before coming to the island. He says, “Growing up in Toronto exposed me to many different cultures and that drew me into the kitchen.” Food has always played a major role in exploring his creative side, he adds, “I draw inspiration from the old, the new and the unexplored.”

When Shane isn’t busy with the pub, he likes to spend time with his wife Kim and can be found hiking, paddle boarding

Nanaimo , B.C.

and hanging out with their dog. He also likes to travel, explore different regions and try new dishes.

Shane has been purchasing from Sysco for his entire career and uses Sysco as a one stop shop for all of his products. Shane has taken advantage of Sysco Victoria’s Business Resource team many times, using their knowledge and experience to develop the menu and learn about the market conditions. “Sysco not only helps with purchasing groceries but has a commitment to grow the business with us,” explains Shane. Shane recently started using Sysco Source, the online ordering system, and is impressed by the ease of use and convenience.

Shane says, “The Sysco team and my Marketing Associate Missy Grant have been key in assuring us of the consistency and integrity which we believe we need to move forward. Missy’s service, positive attitude and above and beyond approach is integral in growing our business.

I consider Missy to be a member of the Longwood team.” the main ingredient :: Holiday 2017 :: 13

RECIPE

MAC & CHEESE WITH PROSCIUTTO AND SAGE

INGREDIENTS 8 oz ½ c 8 oz 12 ea 3 ea 6 ea ½c ½ c 4c 1c 1c 1 c 1 lb 3T

Sysco Imperial Brussels sprouts Arrezzio extra virgin olive oil, divided Arrezzio prosciutto sliced and coarse julienned Sysco Imperial fresh sage leaves, julienned Sysco Imperial shallots, minced Sysco Imperial garlic cloves, minced Wholesome Farms unsalted butter Sysco Classic flour, sifted Wholesome Farms milk Block & Barrel sharp cheddar cheese, shredded Arrezzio provolone cheese, shredded Arrezzio parmesan cheese, shredded, divided Baker’s Source Classic Brown sugar Penne pasta salt and pepper to taste Sysco Imperial McCormick thyme sprigs

PREPARATION

Preheat oven to 400° F. Place the Brussels sprouts on a baking sheet. Drizzle with half of the olive oil, salt and pepper, and roast for 30 minutes. Set aside. In a non-stick pan, sear the prosciutto and sage on low heat until crispy. Be careful; do not burn. Remove from the pan, drain, and cool over a paper towel. Add the remaining olive oil to the pan and sauté garlic and shallot until golden, then set aside. In a medium pot, melt butter over medium heat. Add flour and cook until a golden roux is reached. Add milk and bring to boil. Reduce to medium heat and cook for 3 minutes. Remove from heat and add sharp cheddar, provolone and half of the parmesan cheese. Stir until melted and season to taste. Cook the pasta 1 minute less than packaging directions, then drain and add to the pan with garlic and shallot. Mix in the cheese sauce, and add Brussels sprouts, prosciutto and sage. Plate and then top with the remaining parmesan cheese. Garnish with sprigs of thyme if desired.

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RECIPE

WINTER “BETTER-FORYOU” TROTTOLE

INGREDIENTS

1 lb

Sysco Imperial butternut squash (½" diced)

1 lb

Sysco Imperial cauliflower florets

8 oz

Sysco Imperial red seedless grapes

½c

Arrezzio extra virgin olive oil, divided

1 lb

Arrezzio Trottole pasta

3 ea

Sysco Imperial garlic cloves, minced

1c

vegetable broth

¼c

almond milk

1 dash

Sysco Imperial McCormick nutmeg

1 dash

Sysco Imperial McCormick ground cloves

1 dash

Sysco Imperial McCormick cayenne pepper

salt and pepper to taste

PREPARATION

Preheat oven to 400° F. Place butternut squash and cauliflower on a baking sheet. Drizzle with half of the olive oil, salt and pepper, and roast for 20 minutes. Add the grapes and roast an additional 10 minutes, then set aside. Cook the pasta according to the packaging directions. In a large pan, sauté the minced garlic in the remaining olive oil until golden. Fold in vegetable broth, almond milk, nutmeg, cloves and cayenne pepper.

Add the roasted vegetables and drained pasta, mix well.

Winter means comfort food, and nothing says it be er than a de ert made with Sysco Cookie Dough RECIPE SKILLET COOKIE BAKING DIRECTIONS:

1) Preheat oven to 190°C (375°F).

2) Press slightly thawed cookie dough into individual size cast iron skillet, to cover the bottom but not quite reaching the edges.

3) Place skillet on middle oven rack and bake for approx. 12-14 minutes (or par-bake for 8 minutes and finish baking once ordered).

4) Remove from oven and serve immediately as is or topped with ice cream, butterscotch and/or chocolate sauce.

Warm skiet cookie de ert with ice cream

PRODUCT DESCRIPTION Chocolate Chip Cookie Dough Oatmeal Raisin Cookie Dough White Chocolate Macadamia Cookie Dough Double Chocolate Chip Cookie Dough Peanut Butter Cookie Dough Chocolate Chunk Cookie Dough Monster Cookie Variety Pack (chocolate chip, oatmeal raisin, white macadamia nut, double chocolate)

128 X 57 g (2 oz.)

128 X 57 g (2 oz.)

128 X 57 g (2 oz.)

128 X 57 g (2 oz.)

128 X 57 g (2 oz.)

128 X 57 g (2 oz.)

128 X 57 g (2 oz.)

SYSCO CODE 7647431 7648413 7648538 7648579 7648595 7648603 7904717

224 X 57 g (2 oz.)

7648785

PACK SIZE

170 x 43 g (1.5 oz.)

170 x 43 g (1.5 oz.)

170 x 43 g (1.5 oz.)

170 x 43 g (1.5 oz.)

170 x 43 g (1.5 oz.)

170 x 43 g (1.5 oz.)

N/A

SYSCO CODE 7646649 7647530 7647555 7647662 7647704 7647720 N/A

256 x 28 g (1 oz.)

256 x 28 g (1 oz.)

N/A 256 x 28 g (1 oz.)

N/A N/A N/A

SYSCO CODE 7904618 7904634 N/A 7902232 N/A N/A N/A

300 x 43 g (1.5 oz.)

7647902

N/A

N/A

PACK SIZE

PACK SIZE

the main ingredient :: Holiday 2017 :: 15

healthy

holiday

food l drink

by Kelly Putter

Healthy eating habits need not be defeated during the festive season.

Here’s a look at some good-for-you holiday substitutions for your restaurant.

T

is the season for that naughty-versus-nice list of common restaurant ingredients that are blamed for virtually every ailment under the sun.

The sad fact is sugar, fat and salt in all their glorious forms are what make festive fare so yummy, comforting and sought after. But given our desire to eat more healthfully, those ingredients are being rethought and replaced or perhaps, in some dishes, omitted altogether.

As a restaurateur, there are small changes you can make to your holiday menu that will satisfy the good-for-you taste buds of today’s consumer. Let’s look at some healthy holiday substitutions and suggestions: Get Stuffed: This delicious complement to poultry and other proteins can be high in fat and carbohydrates. Consider healthier options such as dressings made with whole grains or cornbread, lean meat or no meat, nuts and lots of veggies and fruits.

Talk Turkey: White meat has fewer calories and less fat than dark.

16 :: Holiday 2017 :: the main ingredient

Also think about removing the skin. Look for leaner cuts of protein across the board.

Gravy Train: Fat, calories and sodium comprise your typical gravy so why not consider making one that is on the healthier side. Skim the fat off refrigerated pan juices and try using sodium-reduced poultry stocks.

Pass on the Salt: Holiday meals are often loaded with sodium. To limit salt intake, choose foods with lower amounts of sodium or enhance flavours with herbs and spices. Rinse canned beans and vegetables to remove excess sodium.

Baked Goods: In an effort to reduce the amount of butter used, substitute with equal amounts of apple sauce. Consider lower calorie sugar substitutes. Substitute low-fat or skim milk instead of whole milk or heavy cream. Use extracts such as vanilla, almond and peppermint to add flavour instead of sugar and butter.

use Symbols to indicate

healthy menu items: Use symbols to show healthier options without changing the length of your menu.

Simply add a legend on your menu then place the symbol next to the appropriate item.

The following is a sampling of the type of symbols and descriptions you can add to your menu to make it appear healthier:

Cooking Light 101: The American Heart Association recommends using vegetable oils and soft margarine instead of butter. Use whole-grain breads, pasta and rice instead of white. As a substitute for frying, bake, grill or steam veggies. Use lower fat milks and creams instead of higher fat ones.

Healthier Drinks: Use juice instead of sugar or syrups to sweeten drinks. Be careful with juices, however, because they tend to be high in sugar and calories, as well. Try spices such as cinnamon and fruits such as cranberries to enhance the flavour of cider. Use club soda to lighten alcohol content in drinks such as wine spritzers. It’s a good idea to consume soda or water as drinks heavy in cream and sugar tend to also be heavy in calories. And they offer little nutritional goodness so the pay-off isn’t great.

Eggnog: Reduce the calorie-laden content by blending eggnog with low fat or skim milk. Nixing the rum or brandy will also reduce calories, so be sure to offer patrons a non-alcoholic version of this holiday tipple. Pass on the whipped cream topping or find a low-fat or nondairy substitute.

Hot Chocolate: Make it with low-fat or skim milk and skip the whipped cream or perhaps use a healthier, low-fat alternative. Go easy

1.

on marshmallows by using five to eight minis instead of large ones.

New Menu Section: If customers have been requesting lighter fare, you may want to consider adding some lighter options on your menu or consider devoting a menu section to lighter foods.

Drop the Portion Size: Food writer Marion Nestle thinks too-large portion sizes are a big barrier to healthy eating. She suggests offering half-size servings at 70% of the cost of full-serving sizes.

Green Kid Menus: Nestle also balks at children’s menus, which are often loaded with unhealthy food choices. She thinks restaurants need to up the ante on tasty and healthy meals when it comes to pint-sized customers.

Jazz up Your Apps: To appeal to the good-for-you diner, consider offering a wide assortment of healthful appetizers. That way, guests can select one, two or three apps, which not only appeal to their desire to eat well but also to their sense of adventure and variety.

The healthy eating trend isn’t going away any time soon. It might be a wise New Year’s resolution to join the good-for-you crusade and show that you care about and respond to the wishes of your customers.

Sources: American Heart Association, New York Times

4.

2.

5.

3.

6.

7.

SUGAR

1. Grill

A grill shows that chicken, sandwiches, patties, fish, and other foods can be grilled rather than sautéed, deep fried, or cooked in butter.

2. Leaf

A leaf shows that pasta dishes, sandwiches, wraps, salads, and other foods can be made vegetarian.

3. V

A “V” shows that vegetarian dishes can be made vegan.

4. Grain

A grain shows that sandwiches, subs, and wraps can be made with whole grains instead of white flour.

5. Zigzag

A zigzag symbol inside of an oven shows that crab cakes, seafood, meats, and poultry can be broiled rather than deep fried or sautéed in butter.

6. Vegetable

A vegetable shows that certain meals can be made with organic ingredients.

7. Sugar-Free

A sugar-free symbol shows that desserts or drinks can be made without real sugar.

the main ingredient :: Holiday 2017 :: 17

18 :: Holiday 2017 :: the main ingredient

Innovation on menus and in technology is revolutionizing the industry.

See how foodservice is shaking up for 2018. by Kelly Putter

E

xpect Canadian foodservice to serve up an eclectic mix of flavours in 2018 that will focus on bold and innovative foods, new and challenging demands on how restaurants operate and kitchen politics around how kind, green and healthy restaurants are perceived to be.

From colourful vegetables and the most local of Canadian cuisines, to technology-driven developments and solutions for a greener workplace, 2018 is shaping up to be a highly innovative year that may herald ground-breaking opportunities for those in the restaurant industry.

“Third-party delivery has brought Canadian operators to the tech forefront,” says Erik Thoresen, a principal at Technomic, a research and food industry consultant that studies the Canadian food landscape. “Despite hurdles around fees and deliverability of certain menu items, these platforms have opened up new marketing channels for operators and increased their ability to compete within a broader trading area.”

With that in mind, let’s look at what prognosticators are saying is in store for 2018: A rainbow of plant colours: Thanks to the alignment of several causes – from dietary preferences, animal welfare concerns, healthy eating and environmental conservation – plants in all their glorious colours and shapes will replace traditional dairy milks, animal proteins, noodles

and condiments this year. Expect to see more vegetable noodles, plant milks and plant-based proteins on menus, says Technomic.

According to Unilever Food Solutions, the demand for veggie-based fusion creations will grow, so anticipate even more imaginative recipes from beetroot lattes to yam cheesecakes. The company also predicts a rise in the use of floral flavours such as orchid and lavender in sweet treats like shortbreads and milkshakes.

As chefs play with plant foods, expect the emergence of more colour. Purple yams do a superb job of colouring ice cream, cupcakes, veggie burgers and more. And, says Getty Images, pink pineapples add a brilliant hit of vibrancy thanks to their lycopene, which makes them sweeter than their yellow counterparts.

Indigenous cuisines: Menus will showcase Canada’s native cuisines as consumers’ interest in First Nation foods grow, says Technomic. Look for bannock, Ojibwe wild rice, Saskatoon berries, hominy, elk and Muskeg tea on menus.

Deep fried pickle anyone?

Fermentation is expected to reach its full potential this year, according to Unilever. Yogurt, sauerkraut, cheese, kimchi and pickles are examples of popular fermented foods. Known for their long shelf life, these foods pack a powerful punch by boosting energy and overall health. the main ingredient :: Holiday 2017 :: 19

...continued

Waste no more: Anthony Bourdain is not the only chef looking to put a spotlight on the issue of food waste in the restaurant business.

According to Technomic, it’s a concern affecting small and large operators, independents and chains. Expect to see more edible packaging, smaller portion sizes, tray-less dining, dishes made of food scraps or waste, and original approaches such as reduced prices during off-peak hours.

Game changer: Our on-demand economy coupled with new technologies and evolving lifestyles means the way we use restaurants is changing. According to Technomic, today’s consumer is breaking rules when it comes to mealtimes and preferences. Besides offering breakfast at any time of day, expect to see more food and drink hybrids and unexpected ingredients combos.

Delivery made easier: Whether you do it yourself or through a third-party, a convenient delivery service is a must for many restaurants today.

Technomic notes that meal-kit operators are all about delivery, so this creates new competition. Those who refine their delivery service by maintaining food temperatures, food quality and top-notch service will outdistance the competition.

Food fun: Technomic predicts that foodservice will respond to the mounting desire for off-premise dining by attempting to engage customers to dine on-premise. Look for nostalgic types of entertainment such as arcades, ping-pong, classic board games and trivia contests.

These innovations will no doubt take some getting used to.

But they clearly present some new and interesting opportunities for reaching out to customers.

Sources: www.restaurant.org, www.yourpsl.com, www.unileverfoodsolutions.com, www.finedininglovers.com, www.technomic.com, www.gettyimages.com

20 :: Holiday 2017 :: the main ingredient

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the main ingredient :: Holiday 2017 :: 21

by Kelly Putter

22 :: Holiday 2017 :: the main ingredient

Y

ou’re in the restaurant biz because you love to cook, or perhaps it’s the hospitality side of the industry that initially drew you in. Yet when it comes to marketing your restaurant, you’re left scratching your head in confusion and doubt.

You’re not alone. Promoting your business is tough and sometimes tricky work, especially as the industry grows more competitive and dependent on technology. The old-school method of using promotional products in your marketing mix is still effective.

Who doesn’t want a giveaway or free pen?

But before you decide which products will hold your restaurant’s name and logo, consider the following tips: Reward best customers.

These folks are your bread-andbutter guests so treat them well and solicit their opinions regarding new menu items and other changes to your operation.

As a way to further create loyalty, these customers should also be the first to receive newly launched discounts and incentives. Based on your brand, assemble a sampling of promo items you’re thinking of using and let your guests offer their feedback. Use their input before placing your first large order.

Think before you order.

Your promo product should match the theme of your restaurant. Etched champagne flutes wouldn’t make sense in a sports bar, just as a fortune-cookieshaped stress ball wouldn’t work in a Mexican restaurant.

Make sure it’s useful and durable.

The pen was once the top dog of promo products, though some say it has been surpassed by the USB stick. Either way, your restaurant’s name and logo on these sturdy giveaways, mean plenty of staying power and brand awareness.

According to Safeguard Marketing Solutions, promotional products are a multi-billion-dollar powerhouse when it comes to advertising your business.

“Using imprinted promotional

products is probably the cheapest and most effective form of advertising,” says Ed Cesar, a business consultant with Safeguard. "It makes sense for restaurants to depend on this marketing and advertising medium because it produces measurable results."

Cesar gives the example of a pizza chain attempting to gain brand awareness and promote its carry-out and delivery service. The owner-operator decided to offer patrons who order a giant-size pizza a free pen with each order. The pens cost $2 each. What convinced the pizzeria owner to invest in the pen promo are the following facts:

• The average person will pick up and put down a writing instrument over 23 times a day on average.

• The average lifespan of a pen is under six months • If the pizzeria gives out 1,500 pens each month that means its logo, website address and phone number is viewed 34,500 times a day.

Cesar points out that over a six-month period, the advertising power of the pens totals more than 37 million ad impressions from “potential buyer eyeballs picking up and putting down the pen each and every day.” The ROI power of promotional products as an advertising medium appears subsequently every time one of those hungry pen holders is reminded to call the number on the pen for pizza.

And the best part, says Cesar, is that the promo is measurable. Those 37 million impressions cost the pizzeria .002 cents each, which is far less than traditional forms of advertising.

“So, whether it’s a restaurant that provides a kid’s meal contained in a Frisbee with their logo on it or the example of the pen, promotional products have the restaurant market covered with the many ideas capable of a measured return for the invested marketing expenditure,” Cesar says.

But the potential for in-house promo products exists right under your nose. The notion of effective branding that focuses

Great Promo Products for your Restaurant: Fridge magnets USB sticks Pens Reusable bags for leftovers Cups, glasses and mugs Branded plates Clothing items Children’s toys Signature sauces, dips & seasonings Calendars and memo pads Sources: www.therail.com, www.magazine. promomarketing.com, www.foodnewsfeed.com, www.restaurant-hospitality.com

on taking a piece of the dining experience home is what your restaurant’s signature hot sauce or jam or seasoning can do. Think of it as a ready-made marketing opportunity for retailing that signature consumable customers are always talking about.

Aligning promotional products to your brand is a good idea. A sushi restaurant might sell bamboo rice paddles for customers who wish to recreate sushi at home. Know that offering customers some kind of souvenir of their restaurant experience is a great way to promote your brand.

Be sure to remember your website when promoting your retail products.

Include an online page of items for sale.

Encourage staff to wear your merchandise and know what it is you have for sale so they can share it with customers.

Try tabletop displays of items for sale.

Building customer loyalty and brand promotion while increasing profits is the name of the game with promotional products. Since there are so many options, make sure the items you select fit with the theme of your business. the main ingredient :: Holiday 2017 :: 23

Driver Profile Simon Larvin Sysco Kelowna

Q. How long have you been with Sysco?

A. 9 years Q. What do you like most about working for Sysco?

A. What I like about my job at Sysco is that I have a clear set of tasks and I am left to my own discretion on how to go about them and how to solve any issues that may arise.

Q. What is the most rewarding aspect of your job?

A. Being such a reliable provider for my family.

Q. Describe how you have helped customers solve problems.

A. When I see a problem arise, the best I can do is to minimize any inconvenience and give my coworkers a head start on finding a solution and help to prevent it from happening again.

Q. Describe the relationship you have with your customers.

A. Quite familiar. Akin to coworkers.

Q. What kind of obstacles do you encounter that affect your job during an average day?

A. T he most common obstacles would be frustration, winter weather, summer traffic, workload and a persistent lack of time.

Q. Tell us something weird or funny that has happened to you while working as a driver.

A. I once ran over my own hand cart at 4 am in a shuttle yard where there are no spares.

Q. W hile driving in your truck, what radio station, music, podcast, person, etc. are you usually listening to and why?

A. My favourite podcast is Planet Money because it is smart and funny. My favourite music is 90’s alternative rock and trance because it reminds me of an era of few responsibilities and so much fun.

Q. What is your go-to meal or beverage when on the road?

A. Pizza and Starbucks coffee.

Q. Of the Sysco customers you deliver to, do you have a favourite dish or meal that they make?

A. Hop N Hog in Clearwater, BC makes a huge, freshly smoked pulled pork and beef brisket grilled sandwich with cheese and sauerkraut. I tear up just thinking about it. So smokey!

Q. What driver quirks do you possess? Are there certain roads you won’t drive on, for example? Do you have superstitions about driving or certain rituals you practice?

A. I prefer old tractors.

Q. Are Canadians good drivers?

A. Most are fine. The rest should avoid renting RV’S or purchasing lift kits for their trucks.

24 :: Holiday 2017 :: the main ingredient

Flavour of Canada Profile:

The Mic Mac Bar & Grill

T

he Mic Mac Bar & Grill is part watering hole, part homespun family-style restaurant and since the early ‘60s, it has been part culinary tradition in this part of Nova Scotia for folks looking for a homemade meal away from home.

The Dartmouth, NS restaurant opened the doors to its family-owned and operated establishment in 1963. The owner’s wife was a fabulous cook but she had zero in the way of professional restaurant cooking experience.

Nevertheless, the bar and grill thrived. By 1966, the Mic Mac had become a local watering hole, only for men. But by the mid-1970s, women started arriving on the scene. Its Beverage Room would go on to become famous for its home-cooked meals, especially its steaks, the Mic Mac signature dish. The restaurant’s most famous dish is its 24-ounce rib steak or you can order steak and lobster for a true East coast treat.

Known for its relaxed and friendly atmosphere, the Mic Mac is nestled in a small suburb of Dartmouth. Its off the beaten path location adds to its reputation and has made the Mic Mac a highly cherished local

landmark. This year, the restaurant won gold by The Coast, a free weekly newspaper in Halifax, for best Dartmouth restaurant, best pub food, best brunch, best fish cakes and best family restaurant.

The Mic Mac provides excellent service and top-quality food from scratch at affordable prices. The Waverley Road establishment employs over 90 hardworking staff to accommodate approximately 200 seats, which are generally filled all day long, seven days a week with everyone from young families to seniors, some of whom have been patronizing the Mic Mac since it opened in ’63. The restaurant serves an average of 1000 customers each and every day and attribute that to their loyal customers.

Some of the secret to its success rests on the fact that restaurant staff is continually striving for perfection. Many front- and back-of-house employees have worked at the Mic Mac for more than 15 years, a testament to how much the employees pour their hearts and souls into their work and proof that they care as much today as they did when they started out 15 years ago.

Recipes are family owned and handed

Dartmouth , NS

down through the generations, including a secret steak spice that only the owner Terry now has the recipe for. The Mic Mac’s culinary team consists of 55 persons, who work every day to prep, cook and stay true to its original recipes. The restaurant isn’t a big fan of trends, preferring the basics and ensuring that the basics are done perfectly.

A long-time Sysco customer, the Mic Mac’s general manager Joel Chiasson enjoys Sysco for its reliability and resources in addition to the guidance, training tools and solutions it supplies.

The restaurant’s Sysco rep, Lauren Adams, is second to none, says Chiasson.

If the Mic Mac has a problem, the restaurant can always depend on Lauren for a solution. In addition, there is always someone available to rely on to deliver quality products every week.

Chiasson hopes the Mic Mac will survive many more generations as a landmark bar and grill in Dartmouth. Plans are in the works to add a delivery service in an effort to grow the restaurant’s take-out business. In the meantime, Chiasson’s shorter-term goal is to become part of the family-owned business. the main ingredient :: Holiday 2017 :: 25

BRING CALIFORNIA BRING CALIFORNIA HOME FOR THE HOLIDAYS HOME FOR THE HOLIDAYS

Comfort food this season: canned California Cling Peaches Comfort food this season: canned California Cling Peaches

They’re the perfect choice for foodservice: delicious and decadent, sweet and succulent. Better still, canned California Cling Peaches are easy and inexpensive to work with. Canned at peak ripeness, They’re the perfect choice foodservice: delicious and decadent, sweet succulent.

Better still, all the flavour, nutrition andfor freshness are locked in. They stay that way for and up to two years, ensuring canned California Cling Peaches are easy and inexpensive work with. often Canned at peak you always have consistently perfect peaches to serve. In to fact, canned beats freshripeness, in price, all thetime flavour, and freshness are locked in. They stay that way for up to two years, ensuring prep and nutrition food waste. you always have consistently perfect peaches to serve. In fact, canned often beats fresh in price, prep time and food waste.

For more recipe ideas visit

www.calclingpeach.ca For more recipe ideas visit

www.calclingpeach.ca

California cling peaches are available from your Sysco Marketing Associate.

California cling peaches are available from your Sysco Marketing Associate.

PICKED, ROLLED AND DRIED USING

ARTISAN METHODS Experience the finer details of Pure Leaf Gently rolled long leaves

Blended with real ingredients

TM

Premium merchandise support

Get your free sample kit at ufs.com/SyscoPureLeaf

Š2017 Unilever Food Solutions. Pure Leaf is a registered trademark of Unilever Group of Companies. All rights reserved. 10/17

the main ingredient :: Holiday 2017 :: 27

C U L I N A RY I N S P I R AT I O N S

O LY M E L SOLUTIONS

T U R K E Y R OA S T I N 7 WAY S

FOOD SERVICE

Main course

Vol-au-vent

Wrap

Pizza

Turkey pot pie

Turkey, vegetable and barley soup

Burger

Description

Olymel code

SUPC #

Format

Sysco Imperial Oven roasted turkey - CKD fresh 120 days

710-1228

3151783

2 x 3.5 kg

Flamingo Turkey roast - W&D - Raw & Netted Frozen - 360 days

811-8141

0495655

2 x 4 kg

Olymel S.E.C www.OlymelSolutions.com 1-800-361-5800

Red Deer T4P 2H8

Toronto L6B 1G1

Montreal J4B 5Y1