At the Table - Reopen Ready Key Takeaways

Reopen AT THE TABLE Ready!

SYSCO ONTARIO SOUTH PRESENTS

SYSCO ONTARIO SOUTH PRESENTS

AT THE TABLE as an

Reopen Ready Summary

Industry

We really are not in control of anything – big eye opener People have embraced curbside & learned that they can do things at home (googling meal prep) Give yourselves an audit on how you’ve doing, running the business & where you’re going etc We can't go back to the way we were before Take time to step back & reflect People want food, be sure you recognize that We will always have that “Get’er Done” attitude; we’ll do anything & adapt quickly

RESPOND & Pivot your strategy accordingly

Everybody is feeling the exact same way. People are handling it in different stages, but at the end of the day, we are here for each other and we're a family !

You can't be everything to everyone!!

- Chef Ryan Marquis, President Culinary Federation

as a

Business

Need to show up every time Show that you’ve learned from the past year Look to pamper your customers as they return, reminding them what they were missing & create loyalty Realize that customers want to be taken care of Prove that you can be a part of the best meal & service they’ve ever had REMEMBER: Great food + Bad service = customers won't return. Always ask for feedback & make adjustments. Don’t ignore the comments Create an experience for your guests. They want the full experience of people watching & being served Follow Us On:

SYSCO ONTARIO SOUTH PRESENTS

AT THE TABLE

Reopen Ready Summary as a

Customer

Looking for an experience that doesn’t come out of a takeout box They’re ready to get out & spend $$ Sick & tired of looking after themselves Recognize what the restaurant industry has been doing/trying to do & have missed that Can’t wait to have people wait on them – they need to have someone else take care of the meal prep People are going to continue to support this industry because they see how hard we’ve all been fighting

We have to be better as human beings & recognize that we're people first, and we're chefs - cooks - restaurant people after that !

- Chef Kim Sutherland

Handy Toolkits just click & go

plus check out a few of our Partners at the end of this brochure

sysco_toronto syscosouthwesternontario

SYSCO ONTARIO SOUTH PRESENTS

AT THE TABLE as an

Reopen Ready Summary

Employer

Communicate evolving changes in a timely, transparent manner. Let people know what's happening and why There is life outside the kitchen, a cultural change and we have an opportunity to change all of it Leadership really needs to embrace the term leadership & realize that our role is to lead a team and that it takes every team player to be part of it, to be successful As reopening begins, your staff, who essentially is starting new again, will be completely unfamiliar with how to operate during this “new normal” – they need to be brought up to speed You can't assume employees were paying attention to the news on TV (ie standards/processes) – training is important & helps with staff retention. You are making an investment in your staff & they will see that

Training is just not a one and done exercise for an operator.

- Chef David Franklin, Sysco Business Development Manager

Let your customers know your reopening timeline with email, social media & your website.

Start creating social media content that you can roll out easily once you’re up and running again to save time.

Take control of the things you can and line Sysco Business Resources into your business. From menu support to a total business review, we are here to help you succeed!

- Chef David Pyper, Sysco Culinary Specialist Follow Us On:

SYSCO ONTARIO SOUTH PRESENTS

AT THE TABLE

Reopen Ready Summary

BE READY to adapt to any obstacles

as an

Employee

If a recent graduate, change your mentality that you’re not going to be the next Food Network star & start at an unrealistic hourly rate Understand that you will be on your feet, 14+hours/day, without breaks Know that it will take awhile to “earn your shop” Have pride in your Chef’s jacket & have passion in what you do Gain confidence, learn speed, undertake scheduling, have patience & balance time management when putting out a quality dish As a team member, recognize that your leader has a life outside of the restaurant

Our industry is evolving. We have so many new trends on the horizon, so it, it's nice to be able to see people trying to find something new!

- Chef Adelina Sisti-DeBlasis

Looking for the

Right Candidate

Create a culture that they WANT to work for the employer VS it just being a job Teenagers (15-16-17 y/o) want to be a part of something. They want to learn new skills, especially after this year, they're starved for any form of education that they can possibly get their hands on & learning something new where they get to be out and be social & they applaud for it.

ASK what excites them, what motivates/moves them; it's pretty quick to see if somebody's interested in hospitality by what they talk about CANDIDATES: need to show that they have a passion for what they do, perhaps they are pursuing being a member of associations, like the Culinary Federation & other culinary organizations sysco_toronto syscosouthwesternontario

SYSCO ONTARIO SOUTH PRESENTS

AT THE TABLE Let us show you how to . . .

SAVE TIME & REDUCE LABOUR EXPENSES

and even more ideas!

REGISTER HERE

PARTNER ON YOUR CULINARY CREATIONS

LET'S BUILD YOUR BUSINESS WITH:

CONSULTING SERVICES: Culinary Industry Trends Marketing Menu Development Operations CUSTOM STIR SESSIONS: Food Ideas Collaboration with our Chefs & Consultants EDUCATIONAL FORUMS: Heart of House & Front of House Training Webinars Food Handling Chef Talks Industry Insights WORKSHOPS: Seasonal Local Vendor Themed & More!

BUSINESS REVIEWS: Partner with Sysco Leadership to take a deep dive into your business & the service Sysco provides. Review what is working and identify areas of opportunity.

THE SYSCO BUSINESS RESOURCES DEPARTMENT IS THE INDUSTRY LEADER IN FOODSERVICE CONSULTING! 15 Culinary Centres across Canada Over 75 expert Consultants & Chefs Culinary, Marketing & Industry Expertise Protein & Produce Specialists Tools & Resources to drive growth

Partner with our team of innovative industry experts on culinary solutions, exploring trends & ideas. Customers culinary STIR sessions are focused on your business and your brand.

ENHANCE YOUR CUSTOMER EXPERIENCE

Ensure your customers are coming back for more. Ask us how we can support with Heart of Front of House training. We can also recommend tools and technology to streamline your business, decrease wait times and put a smile on your staff and customers' faces.

MARKET YOUR BUSINESS

Leveraging all the tools available to us in Social Media and Marketing, let's attract new customers and keep your local fans coming back! Too busy to manage your webpage? We know someone who can help with that too.

CAPTURE YOUR GREATEST OPPORTUNITIES

Teach us about your business and let's build a strategy. Our team of industry consultants will help you dig into your business, focusing on your greatest opportunities and helping you reach your goals.

INCREASE YOUR PROFITS

Analyzing your labour & expenses, food costs and margins, we will identify pain points and build a plan to address everything from labour challenges to menu engineering to waste management.

FINE TUNE YOUR SUPPLY CHAIN

Explore your options and align your business across Canada. Find products that fit your specs on quality, source and price across the country.

ALIGN YOUR RESOURCES

Pulling together resources to support your needs, our Business Resources team will draw on product specialists, vendors, marketing specialists and more! If you have a question, we have someone who can help.

CUSTOMIZED EXPERIENCES FOCUSED ON: YOUR BUSINESS, YOUR MARKET, YOUR STRATEGY PLEASE REACH OUT TO: SYSCOONTARIOSOUTHBUSINESSRESOURCES@TOR.SYSCO.CA