The Main Ingredient - Holiday 2016

Ho li day Issue 2016

2017 Food Trends

Hiring Seasonal Help

Your search for the best Salmon is over...

Item

Description

Brand

Pack

8496341

Norwegian Atlantic Salmon Portions 6 oz

Portico

1/10 lb

8496366

Norwegian Atlantic Salmon Portions 8 oz

Portico

1/10 lb

4317834

Wild Pacific Salmon Loins 4 oz

Toppits

1/10 lb

4317820

Wild Pacific Salmon Loins 3 oz

Toppits

1/10 lb

6459598

Wild Salmon Portions 6 oz (Skinless)

Toppits

1/10 lb

4317929

Wild Pacific Salmon Fillets 2-3 lb (Skin-On)

Toppits

1/10 lb

4317978

Atlantic Salmon Fillets 3-4 lb (Skin-On/Boneless)

Toppits

1/10 kg

4317956

Atlantic Salmon Fillets Bias Cut 7 oz (Skinless/Boneless)

Toppits

1/10 lb

* Further selection is available. Contact your Sysco Marketing Associate today!

301 Chrislea Road Vaughan, ON L4L 8N4 Tel: 905-850-8900 Fax: 905-850-8910 info@toppits.com

We Love Our Restaurants According to Restaurants Canada, spending since the Second World War has risen at more than twice the rate of inflation, from about $2 billion a year to the most recent tally of $72 billion.

5 Ways to Improve the Guest Experience: 1. M anage the temperature of your restaurant. That means invest in a smart thermostat that will help warm the cool spots in winter and cool the hot spots in summer.

2. Acknowledge guests. Whether you do so with a head nod, a comment or by passing out a menu, the point is it rests on you, the operator to do so.

3. Waiting too long to get the check or to pay it. This can ruin a guest experience, and might discourage them from coming back. Mobile technology can help.

4. Items that accompany a meal are delivered too late. Hot sauce, napkins and extra cutlery might not be required to fully enjoy the meal but if the customer is left waiting, that simply delays enjoyment.

5. Keep tidy bathrooms. Assign clean-ups to someone that can do the job regularly.

Use a timer to remind you of regular interval checks.

6 Holiday Marketing Tips: 1. Incentives. You want your customers to return during the lean months of January and February, so give them a reason to.

2. Stage a Memorable Party. A breakfast with Santa or a one-time, three-course dinner will make it special and unforgettable.

3. Payback. People remember the good-deed doers, so offer discounts to those who bring non-perishable food donations for the local food bank.

4. Shop local. Hook up with other local businesses to cross-promote your products and services. Get the local barber to discount a haircut if his customer shows a receipt from your restaurant.

5. Gift cards. Make your gift cards more alluring. Offer a $10 bonus or free dessert when someone buys $50 in gift cards. Package them in pretty bags, envelopes and boxes.

6. Holiday eats. Create a limited-time menu that celebrates the festive season.

Think hot chocolate mint drinks and apple cider. Incorporate holiday favourites on the menu such as pumpkin, gingerbread, egg nog and turkey stuffing.

Average Household Spending on Food and Alcohol (Canada)

Did you know?

Restaurants account for 27% of an average household’s food budget?

Like-New Shine

Cream of Tartar mixed with a bit of water and plenty of elbow grease is a great and natural way to make your stainless steel sinks gleam

Source: www.therail.com, www.betanews.com, www.restaurantscanada.ca, www.consolidatedfoodservice.com

4 :: Holiday 2016 :: the main ingredient

Flavour of Canada Profile:

Haro’s Waterfront Restaurant

I

ncredible food and amazing views await guests at Haro’s Waterfront Restaurant and Bar. Located within the Sidney Pier Hotel & Spa in beautiful Sidney, BC, on Vancouver Island, the Hotel was built in 2007, on the Sidney waterfront, taking advantage of the views of the Salish Sea. The menu at Haro’s has a West Coast feel featuring local seafood and upscale pub food. Haro’s is unique amongst hotel restaurants in that most of its diners are locals. The atmosphere at Haro’s is relaxed and casual and the menu features something for everyone. You will find lots of West Coast dishes featuring local seafood like Saltspring Island Mussels and Pacific Rockfish. You will also find typical pub dishes created to an exacting quality, all made from scratch like the famous Haro’s Burger, and Halibut & Chips.

General Manager Natalie King credits the welcoming atmosphere at Haro’s to her staff. Hiring friendly staff makes for a great working atmosphere that is transferred to the dining guests. The team goal is to make sure every guest enjoys their visit. Many employees of the hotel are long term, having been there since opening.

Executive Chef Jena Stewart is responsible for creating the menu and overseeing the kitchen at Haro’s as well as the Georgia Café and Deli. Jena grew up in the food industry and had her first job working with her father, who was a butcher.

At 18 she apprenticed at Banff Springs Hotel and did turns in the Okanagan and at Sooke Harbour House. Her formal education continued at Dubrulle Culinary Institue and she opened her own restaurant,

Devour, in Victoria before coming to Haro’s. Inspired by all the great flavours of Vancouver Island, Jena’s passion for food translates to every plate.

Natalie King has been using Sysco since her first days as Food & Beverage Manager at the Hotel months after it was built. She credits the long standing partnership to the excellent service she has received from the Sysco sales team. She has a great relationship with her Marketing Associate Jason Moldowan and the District Sales Manager Cliff Congdon. She says that their accessibility, personable attitude and great sense of humour have made them easy to work with.

One of the ways in which Jason has been able to help, is in being able to identify sustainable seafood items. Sysco Victoria works closely with the OceanWise program to promote species that are sustainably harvested. Natalie understands it’s important to her and her customers that we all consider the welfare of our local waters.

Sysco Victoria has been proud to be a part the Sidney Pier Hotels Annual Fundraiser Gala Evening. Sysco Victoria donated food and supplies to this fun night and the culinary specialists helped serve food. Every year the Hotel picks a different local charity to donate the profits to.

Natalie considers the restaurant to be constantly evolving to suit what her guests are looking for. For the future, she plans continuous improvement. Check out their new property next door, Victoria Distillers, for great craft made spirits and small plates.

Sidney, BC

Sysco MA Jason Moldowan, General Manager Natalie King, and Sysco DSM Cliff Congdon

the main ingredient :: Holiday 2016 :: 5

r i t S UP YOUR

HOLIDAY DESSERTS

WITH CHOCOLATE Sweet treats are never more popular than during the festive season.

Let’s raise a dessert fork to chocolate.

by Kelly Putter

W

ith the festive season fast upon us, it’s time to turn your attention to foods that make customers merry and what could be more mirth making than dessert?

Of course, we’re not talking about any old dessert here. Chocolate has to be the undisputed queen of dessert flavours come the holidays. It’s decadent, delicious and to die for. Besides, by mid November, aren’t we all a little tired of the ubiquitous pumpkin?

Since chocolate is like the chameleon of dessert flavours, let’s look at those dessert ideas and trends, some old and some new, that are emerging on menus around the country. Éclairs Drizzled in chocolate and oozing with cream, who can say no to these delicious French pastries? According to Forbes.com, the éclair is growing in popularity and

not just among those who enjoy them in the traditional style. Reported fillings include mango yogurt, goat cheese and salted caramel.

Dinky Desserts Our health–conscious customers still like dessert, only less of it. The trend for mini desserts has persisted with such sweets as cake pops, shot-glass cakes and two-bite brownies.

Churros & Other Fried Desserts These cylindrical pieces of fried dough believed to have originated from Spain are getting a new take in commercial kitchens. Traditionally rolled in cinnamon and sugar, chefs are upping the ante and filling larger sized churros with Nutella or serving them with a spicy chocolate dipping sauce.

Deep fried Oreo cookies are a carnival favourite that’s making its way on

restaurant menus. Coat the cookies in pancake batter and dip into hot oil. Don’t forget to sprinkle with powdered sugar.

Nutella Anything & Everything Like molten lava cake, Nutella is taking over dessert tables and there’s no end to its many applications. According to Technomic, a food research and consulting firm, Nutella is exploding on dessert menus and is featured in sweet treats ranging from ice cream sundaes and milkshakes to baked goods such as Nutella-filled croissants, cookies, crepes, donuts and muffins.

Spice it Up Like a little heat with your sweet? So will your customers. The sweet and spicy mash-up is a great dessert combo that speaks to the growing interest in ethnic cuisine and more adventurous dining tastes. Consider Tabasco chocolate chip

STIR UP YOUR HOLIDAY DESSERTS WITH CHOCOLATE... CONTINUED cookies (see tabascofoodaservice.com for recipe) and Mexican brownies made with cayenne pepper or chili powder.

Skillet Cookies These giant cookies have high visual appeal and entice diners that enjoy sharing dessert. Top them with ice cream, stuff them with Nutella and sprinkle them with shaved chocolate, M & Ms or another nostalgia inducing candy.

Have Your Cake & Drink It, Too? As if the traditional milkshake wasn’t decadent enough, we now have milkshakes topped with a piece of cake, a slice of pie or a donut. Known also as Freakshakes, these dramatic looking towering treats exhibit our current fascination for hybrid desserts.

According to Technomic, consumers and younger diners especially enjoy over-the-top mash-ups such as dessert burgers or pizza which feature sweet and indulgent ingredients.

Drinkable Desserts The popularity of slushies, shakes and floats show a renewed interest in food nostalgia. This is sparking growing awareness in the adult booze-infused version of these childhood favourites. For hot beverages, try Crème de cacao or a name-brand chocolate liqueur in hot chocolate or mix it into a coffee or tea specialty beverage. Serve with a red and green candy cane for a colourful holiday twist. Let customers know that your sippable desserts come alcohol free.

Nothing quite beats a sweet treat after a good meal. Heck, dessert alone can lift your mood and even make gloomy days tolerable. Add chocolate, throw in some Christmas cheer and you’ve just about outdone yourself.

Sources: restaurantbusinessonline.com, huffingtonpost.com, allrecipes.com, nutella.com, forbes.com, nationsrestaurantnews.com.

by Kelly Putter

Want to grow your business this year?

Here are some trends you might want to chew on.

H

ere today, gone tomorrow might be the mantra of those in the business of tracking food and restaurant trends.

But trends actually do have staying power as they often develop thanks to certain forces, movements or moods that take hold of the population. So let’s take a look at some of the food and restaurant trends for 2017: ETHNIC CUISINE Middle Eastern Flavours – Unique to Canada will be a growing interest in Syrian cuisine says Chef Dana McCauley, a food trends expert and marketing executive.

Since 2015, the Canadian government has resettled over 33,000 Syrians.

This migration of Syrians has drummed up much interest in their cuisine. Expect to see and hear more about kibbeh, a fried

croquette made of bulgur, onions, meat and spices, and muhammara, a hot pepper dip originated in Aleppo.

Asian Cuisine Extremes – Talk about your polar opposites, but Asian food is being played out now at contrary ends of the culinary spectrum, says McCauley.

On the one end, you have hyper regional cuisine of, say, North Vietnam, who makes their pho without sugar and in a lighter stock compared to the south, which prepares its darker stock with sugar. At the other end, you have cuisines that are bunching certain flavours together, at times to the detriment of the cuisine.

“It’s so hard to get Japanese sushi anymore,” says McCauley. “Everybody is putting mayonnaise all over it and it’s covered with tempura. It’s such a hybrid of all of these influences. You’re seeing

Asian cuisine getting hyper authentic or completely mish-mashed.”

Korean Grub – Filipino cuisine, such as chicken adobo, is still trending, but McCauley thinks Korean has more potential to build and grow. Expect to see Korean dishes such a bulgogi and bibimbap making their way onto mainstream menus.

Wee Bites – Spanish cuisine is also having a moment with restaurants such as Bar Isabel and Cava. Look for its popular bar snacks called pintxos or pinchos to crop up. They’re perfect one-bite tastes.

Move Over KFC – Fried chicken especially that of the southern U.S. and Asian, namely Korean, cuisines will be big, according to Technomic, a food research and consulting firm. “Fried the main ingredient :: Holiday 2016 :: 11

FOOD TRENDS 2017... continued chicken served with gochujang (a spicy fermented condiment) is really trending up,” says McCauley.

Get Your Goat, Literally – This stems from more recognition of Caribbean flavours and roti shops, most of which have goat on their menus, says McCauley.

The meat also appeals to health-conscious diners thanks to the fact that it’s high in protein and collagen and low in fat.

HEALTH Eat Cake – Hard to imagine but studies linking dark chocolate to increased cognitive function are leading some consumers to start their day with cake, according to U.S. ad agency the Sterling Rice Group. Studies show that memory and abstract reasoning improve with a good dose of chocolate.

Eating East – Expect to see Ayurvedic medicine influence foods, predicts the Sterling Rice Group.

When people eat towards their dosha (three areas in the body governing physiological activity), that encompasses anti-inflammatory food and other items good for your constitution.

Plant-Based Butchers – So-called ‘vegan meats’ and vegetables both obscure and common are standing in as alternatives for traditional meats. According to Janay Laing of medium.com, “with the right skills and culinary genius, you can craft almost every kind of meat product imaginable — f rom burgers and bratwursts to BBQ, ham, salami and more — u sing strictly plant protein.”

Sardines for Supper – This canned fish is going through a transformation thanks to its health and nostalgic appeal. High in omega-3s, protein, and umami flavouring, sardines will move to the forefront.

Cook & Connect – Our smart phones let us connect in ways once thought unimaginable. Apps such as Eatwith 12 :: Holiday 2016 :: the main ingredient

and Umi Kitchen connect eager eaters with communal dining experiences.

There really is nothing like sharing a meal together.

THE ENVIRONMENT 3 Rs – According to the Sterling Rice Group, restaurants will reduce, reuse and repurpose with a vengeance this year as food waste is brought back to life and re-examined. Expect to see more uses for things like orange rinds and vegetable stems and peels as kitchens get more and more eco-friendly.

THE ECONOMY Pared Down Menus – A natural side effect of a tight economy is fewer choices on the menu, a trend that is showing up more widely. McCauley says this is taking place at both high and low end restaurants.

She cites the popularity of an unassuming Toronto spot with a plain sign saying, ‘Fried Chicken Sandwiches,’ which essentially describes the menu and that of a much pricier, beautifully decorated restaurant that offers very limited selections.

“The interesting thing in foodservice is that to make money and avoid waste and shrink, you’re seeing concepts get tighter and tighter and tighter,” says McCauley. “This is good in a way but also bad. They appeal to less people and the business model is easy to manage or you can appeal to lots of people and have all kinds of complexity and waste. I think it’s interesting that it’s only big chains that can afford big concepts and broad menus.

The smaller the business, the smaller the range and I think that’s a really interesting industry trend.”

Broad and increasing interest in health and the environment, as well as a strong craving to connect with international cultures, continue to be important factors influencing the way Canadian consumers eat and drink. Let’s see what the year, in fact, brings us.

Flavour of Canada Profile:

White Point Beach Resort

Liverpool, Nova Scotia

Alan Crosby

L

ocated on the South Shore of Nova Scotia, about 10 kilometres outside of Liverpool, WhitePoint Beach Resort is a popular year-round destination that welcomes local and international guests to its rarefied perch on the edge of the Atlantic Ocean.

Established in 1928, originally as a fishing and hunting lodge, this beachfront resort is a well-liked vacation and conference destination, where guests enjoy 1 kilometre of white sand beach, a freshwater lake with boating, indoor and outdoor pools, sauna, hot tub, games room, golf course and so much more.

The resort’s main dining room is Elliot’s which features casual and beach décor, extensive menus and beautiful oceanfront views. The resort also operates two large conference centres as well as off-site catering, beachfront barbecues and star-gazing dinners – all out of one kitchen. Elliot’s menu changes four to five times per year, mostly in keeping with the seasons.

Each holiday season, varied special buffets are offered and it may surprise you to learn that the week between Christmas Eve and New Year’s Day has grown to be one of the busiest weeks of the year. While guests from around the world visit White Point year-round, the highest peak is during the summer season stretching from June to October.

Conferences and weddings are also big business for the resort.

The resort’s main lodge was rebuilt in 2012 after a fire destroyed the original building. A testament to local craftspeople, the lodge showcases hand-hewn beams in the main foyer and hand-harvested beach stones that adorn the foundation and the main fireplaces.

The emphasis on local extends beyond the resort’s décor. As proud champions of all things local, executive chef Alan Crosby and sommelier Dan Tanner do their utmost to inject a local flavour in menus as well as wine and beer lists.

A graduate of the Culinary Institute of Canada in Charlottetown, PEI, Chef Alan has been working for White Point for 13 years. His love of eating, plain and simple is what inspired him to take up a career in the culinary arts. “I think about food non-stop, always have,” says Chef Alan. “I’d like to think that everything on all of our menus is there because it is something that I would like to eat.”

One of his favourite menu items is

crab cakes served with mango salsa and curried mayo.

Chef Alan manages a staff of 30-plus cooks and dishwashers and oversees a kitchen that churns out 18,000-plus covers per month during peak season.

The resort employs about 150-170 throughout the year.

Working in rural Nova Scotia is a unique pleasure, but not without its challenges. Chef Alan recalls having a full house when an eight-hour power failure occurred. Despite the setback, the resort’s emergency lights assisted for a spell before they, too, failed.

Thanks to an adaptable and resourceful staff, dinner was served and supplies retrieved by glow of lantern or cell phone.

Using Sysco as the resort’s primary supplier for eight years, Chef Alan says the most compelling reasons he uses Sysco is largely due to the service provided by his MA, Dave MacDonald, the drivers and the large selection of products.

Sysco is mainly a one-stop shop for about 90% of the resort’s product needs, the majority of which Chef Alan orders online through Sysco Source.

Just over a year away from White Point’s 90th anniversary, the resort will be keeping a keen eye on its continued growth with a view to hitting its milestone birthdays – first its 90th followed by its 100th – in style. the main ingredient :: Holiday 2016 :: 13

RECIPE

No shells.

No waste.

No mess.

PISTACHIO CRUSTED TURKEY WITH HERB, LEMON AND POMEGRANATE SALAD

Just eggs.

Peeled Hard Cooked Eggs Kosher & Halal certified, in pillow packs

Value added eggs.

Specifically for foodservice.

For more egg solutions, talk to your Sysco Marketing Associate.

INGREDIENTS

Turkey: • 1 cup (250 mL) shelled raw pistachios (about 4 ounces/113 g) • 1/2 cup (125 mL) panko breadcrumbs • 2 tbsp (30 mL) chopped fresh basil • 1 tbsp (15 mL) chopped fresh dill • 1 tsp (5 mL) chopped fresh rosemary • 2 tbsp (30 mL) Greek plain yogurt • 2 tbsp (30 mL) grainy mustard • 6 4 oz (113 g) boneless skinless Ontario turkey breast cutlets • 2 tbsp (30 mL) olive oil

PREPARATION

Dressing: • Zest and juice of one large lemon • 1 tsp (5 mL) honey • ¼ cup (60 mL) olive oil • Pinch sea salt • Pinch freshly ground black pepper Salad: • 1 cup (250 mL) mixed herb leaves, such as parsley, cilantro, mint, or any combination • 4 cups (1 L) arugula leaves • Seeds of 1 pomegranate, or 1 small carton of pomegranate seeds (about 3/4 cup or 175 mL)

1. Preheat oven to 400°F (200°C).

2. Roughly grind nuts in processor or chop by hand. Add panko and blend, using on/ off turns if using processor. Transfer to shallow baking dish. Mix basil, dill, rosemary, yogurt and mustard in medium bowl. Spread mustard mixture over both sides of each turkey cutlet.

3. Dip turkey into nut mixture, coating completely.Sprinkle with salt and pepper.Heat the oil in a heavy large skillet over medium heat. Add turkey to skillet and cook until golden brown, about 2 minutes per side.

4. Transfer turkey to baking sheet. Bake turkey until cooked through, about 7 minutes 5. Meanwhile, in a small bowl, whisk together the lemon zest and juice, honey and oil until well blended. Season with salt and pepper to taste.

6. In bowl, combine the herbs, arugula and pomegranate seeds in serving bowl or on a platter. Drizzle greens with dressing and toss gently to coat.

7. Serve immediately with turkey cutlets over top or on the side.

14 :: Holiday 2016 :: the main ingredient

IS YOUR MENU

RECIPE

Holidaa Readd?

QUICK TURKEY BIRIYANI

51% OF CONSUMERS O R D E R S NAC KS FROM SMALL P L AT E M E N U S * © 2 0 1 6 Te c h n o m i c I n c . MenuMonitor

INGREDIENTS • 1 boneless skinless Ontario turkey breast (about 1 1/4 lb/600 g) • 3/4 cup (175 mL) plain Balkan style yogurt • 2 tbsp (30 mL) curry powder or paste • 1 tbsp (15 mL) minced fresh ginger • 4 cloves garlic, minced • 1/2 tsp (2 mL) ground cinnamon • 1 tbsp (15 mL) canola oil • 3 shallots, thinly sliced • 1 cup (250 mL) basmati rice

• 4 green cardamom pods • 1 small cinnamon stick • 3 1/2 cups (875 mL) turkey or vegetable broth • 1 tub (5 oz/142 g) baby spinach, rinsed and roughly chopped • 1/4 cup (60 mL) currants • 1/4 cup (60 mL) toasted slivered almonds • 2 tbsp (30 mL) chopped fresh cilantro (optional)

PREPARATION 1.

2.

3.

4.

5.

Cut turkey breast into 1 inch (5 cm) chunks.

Whisk together yogurt, curry, ginger, garlic and cinnamon; add turkey and stir to coat well. Set aside for 15 minutes.

Meanwhile, heat oil over medium heat in large deep nonstick skillet. Cook shallots, stirring often, for about 7 minutes or until golden brown. Add rice, cardamom and cinnamon stick; cook, stirring for 1 minute. Add turkey chunks with yogurt mixture into the pan. Stir in broth and bring to a simmer. Cover and reduce heat to medium low and cook for about 20 minutes or until turkey is no longer pink inside and rice is tender.

Uncover and stir in spinach and currants. Cover and cook for 2 minutes or until spinach is wilted.

Sprinkle with almonds and cilantro, if desired before serving.

Fest ive Fu s i o n .

Try a classic shareable like flatbread and infuse Asian flavour with Kimchi a n d S a u c e m a k e r® T e r i y a k i Sauce.

SUPC CODE: 2151670

Visit Us Online for More Recipes & Inspiration www.saucemakerinspired.com Both recipes courtesy of:

E.D.SMITH Foods, LTD. All Rights Reserved

the main ingredient :: Holiday 2016 :: 15

Hiring

Seasonal Help The holiday rush can stress staff and service. Sounds like you might need some seasonal staff to see you through.

T

he increase in seasonal business during the holidays is a happy and prosperous time for many business owners, but increased sales also come with headaches and challenges, perhaps the biggest of which is how do you continue to serve more customers with the same number of employees while maintaining the quality of your menu and service?

The short answer is: you don’t. Like summer vacation season, the holidays are a hectic, stressful time that requires operators to call in reinforcements in the form of temporary staffing help. Here’s how you can go about hiring seasonal help without losing your festive cheer: Start Early & Always Be Looking.

Like many things, the earlier you begin your search, the better. Stay in touch with past seasonal employees throughout the year. This will give you sense of whether the staffer is interested or not in returning to your restaurant for the holidays. Gauge your existing staff, both full and part time, to see whether brothers, mothers and friends of employees might be interested in picking up a few bucks over the festive season. Think about offering employees some kind of incentive if one of their referrals ends up working for you.

Outside of your restaurant is a great

16 :: Holiday 2016 :: the main ingredient

big business world that’s ripe for the picking. While social media and recruitment websites are great tools to find staff, there are experienced dishwashers and prep cooks who may not use these platforms. Consider placing a post on Kijiji or Craigslist or posting flyers advertising your job openings in public areas such as grocery stores, community centres and coffee shops.

Don’t forget to contact local high schools, college and universities, the latter two of which typically have some kind of organized job boards for students looking for work.

Keep Standards Up. It’s important to set the bar high as new employees in a busy foodservice operation can be an accident waiting to happen. One way to weed out potential problems is to question prospects on how they would handle certain challenges in the workplace.

Those who show that they’re dependable, willing to learn and who interacts well with other staff will likely do well.

Your current staff will need some direction as well. You need to make it clear that you expect their full cooperation when training new staff and showing them the ropes. Inexperienced, temporary staff will clearly need some

by Kelly Putter

degree of coddling, so instruct your staff to go easy on the temp help without being too much of a pushover.

Know Thy Staffer. Temporary hires can range from stay-at-home mothers and retirees looking for a few extra bucks to help pay for Christmas, as well as students and workers looking to supplement their income with a temporary position.

Restaurants with strong brand-name recognition or fabulous pedigrees will be the most popularly sought after for temporary staffers. But that doesn’t mean you’re not in the running. Restaurants should put creative incentives in place to help them stand out. While it goes without saying that your wages must be competitive, offering others perks such as free or discounted meals, flexible hours and paid time off can also help.

You don’t want your restaurant to suffer during one of its busiest times. If service struggles to keep up and your food quality diminishes, that could potentially damage the reputation you work so hard all year to build. Hire a few temp workers to help you out and let the holidays be festive for you, your employees and your customers.

Sources: www.restaurant-hospitality.com

Why Hire Seasonal Staff?

By being well-staffed for the busy season, you’ll experience some of the following advantages: • Y our business will adjust more easily and quickly to workload fluctuations.

• You’ll be able to effectively respond to increased customer demand.

• Customer service will be better and customer satisfaction will be higher.

• Customers will experience shorter wait times and faster service.

• Full-time employees will have more flexibility in their schedules during the holidays.

Source: www.webstaurantstore.com

the main ingredient :: Holiday 2016 :: 17

Meet our

Sysco Edmonton STIR Team

Jacob Hummel

Michael Brown CCC

Brieanna Meters

Jacob began his culinary journey after high school in 2001, enrolling in the Culinary Arts Chef Training Program at the College of the Rockies, graduating at the top of his class. He then worked throughout Western Canada in various positions for the next 6 years, including a fusion tapas’ bar, several Delta/ Fairmont properties in Western Canada, fishing resorts on the Queen Charlotte Islands, and finally the Century hospitality group in Edmonton.

Michael began his culinary journey in 1982, after completing 3 years at culinary school in England, where he obtained his culinary diploma. He then went on to work in various countries, including W. Germany, the Arabian Gulf, Switzerland, London and Canada, in 4 & 5 star hotels, including prestigious hotel groups “Leading hotels of the world”, Marriott, Sheraton, and Starwood spanning over a 30 year period including the last 17 years as Executive Chef.

In 2009, Jacob joined Sysco Edmonton as a Marketing Associate, and in 2013 moved to the position of Culinary Business Review Specialist eventually being promoted to the Business Review Manager. Jacob is excited and passionate about food, and loves to consult with Sysco customers in the test kitchen finding new ideas and solutions that are specific to their business needs. He looks forward to seeing you for your next STIR kitchen session!

18 :: Holiday 2016 :: the main ingredient

Michael is very proud to have achieved his Certified Chef de Cuisine designation.

His passion has always been with food, and loves cooking at work and at home.

He also enjoys creating new and innovative dishes and sharing his experience and knowledge. “It is very rewarding to see our customers excited and fully engaged in our Culinary solutions centre, sharing our passion for food and knowing that our team is a resource that they can always reach out to for help and support”

Brieanna started her culinary career in 2011 after graduating from high school.

She completed the 3 year apprentice program with NAIT, and during that program she worked with and helped open both Mercer’s Tavern and the Cactus Club Café in Edmonton. She also worked her final year with our Sysco Edmonton STIR team in 2014. She is now a full registered Red Seal Chef and also has her Alberta Journeymen’s Certificate. She now works as a full time member of the Sysco Edmonton STIR team helping support our valuable Sysco customers. Brieanna’s passion for food is driven by her desire to explore new ideas and flavors. She loves having the chance to do this not just for herself, but in helping our customer move their businesses forward with new ideas and ways to service their guest. She looks forward to consulting with our customers during their next visit with our team!

Business Review Manager Sysco Edmonton

Corporate Chef Sysco Edmonton

Culinary Specialist Sysco Edmonton

“ Saw some new products that we didn’t know you had. I always seem to order the same products and it’s nice to see some new ones.”

– Legends Sports Bar & Grill, Edmonton AB the main ingredient :: Holiday 2016 :: 19

Foodservice Marketing Resources to promote Ontario turkey on your menu Smoked Turkey Club

H ot T urkey

Knife & Fork Sandwich

Turkey Black Bean Salad

Jerk Turkey

Mango Wraps

Best Ever

T urkey Chili

The Today's Special Recipe Booklet Folders & Recipes

Operator Handbook

Odd Food

Pairings

that Melt in your mouth

We’re all familiar with classic food combos, but what about less common unions such as parmesan cheese and chocolate?

Here’s to odd food pairings.

S

Peter Ecker, Corporate Chef, Sysco Winnipeg

ome foods were simply made for each other – peanut butter and jelly, bacon and eggs, cheese and tomato, caramel and chocolate – we could go on and on with our list of classic food BFFs. But what about food pairings that seem a bit off or not so obvious? These more obscure combos may sound unappetizing, but their flavours are, in fact, a perfect fit.

We decided to ask food professionals about their favourite oddball food pairings and here’s what they had to say:

Duck and arugula nachos is one of Peter’s oddball choices because of the dish’s unusual flavour profile and its wee ode to Canadiana thanks to the water fowl.

He mixes sweet chili sauce with horseradish sauce, corn, black beans and edamame beans and then incorporates that in with duck confit. The saucy duck mixture is served over arugula, which is plated with nacho chips.

Roary MacPherson, Corporate Chef, Sysco St. John’s

Christine Couvelier, Chef & Food Trends Expert, Vancouver

A silver medal winner for Roary, his Tongue on Cheek dish combines subtle heat and sweetness with the hoppy flavour of beer. The dish is a sweet chili braised beef tongue served on top of Quidi Vidi ale and veal cheek. Roary tops the dish with deep fried egg yolk.

Christine enjoys olive oil ice cream as well as chocolate and avocado mousse, but her favourite is a salad of strawberries, Bononcini, peaches & balsamic vinegar.

by Kelly Putter

Jamie Mullett, Corporate Chef, Sysco Halifax

Jamie enjoys vanilla ice cream topped with a reduction of balsamic vinegar. The vinegar is reduced to a syrup consistency and flavoured with strawberry or blueberry juice, jam or marmalade. “Fat and acid are friends,” he says. “When you are eating something fatty it coats your mouth and the acid cuts through it, making it feel lighter and cleaner.”

Dana McCauley, Chef & Food Trends Expert, Toronto

One her personal faves dates back to childhood and involves a sandwich she used to make with peanut butter and romaine lettuce. The romaine is crunchy and keeps the peanut butter from sticking to the roof of your mouth. She still enjoys one on occasion.

Odd Food Pairings... Continued Foodpairing.com uses the principles of science to identify what ingredients work well together. Type in an ingredient and the site will show you hundreds of different foods that pair well with it. Here’s how it looks for eggplant:

Corrina Abrey, Owner, Corrina’s on Main, Dauphin, Manitoba

The restaurant’s chicken and waffles is a favourite that was inspired after Abrey fell in love with the dish during a trip to Jamaica. The chicken is breaded with a mixture of breading, cornmeal, cayenne and red curry and then fried. Abrey serves it with maple-infused gravy. She says customers love the blend of sweet, heat and salt.

Mary Luz Mejia, Food Writer, Toronto

The closer the ingredient is to eggplant, the more flavour compounds they share and the better they will taste together.

A fan of Maida Heatter's lemon ginger and white pepper ring (or bundt) cake.

The heat of the ginger and white pepper is offset by the bright "freshness" of the citrus- both in the cake and as a simple glaze. She also enjoys a Spanish salad made with winter blood oranges cut into slices, garnished with thinly sliced red onion, toasted pumpkin seeds, almond slivers and Spanish sherry vinegar vinaigrette. It's both layered and texturally interesting.

Gail Hall, Chef & Food Maven,Edmonton Truffles made with chocolate and avocado.

Adam Dolley, Co-owner Loaded Pierogi, Toronto

The Donald Duck is the restaurant’s most unique pairing, a confit duck leg with cherry tomatoes, caramelized onions, Swiss cheese, duck gravy and pierogi. What makes this dish notable is the pairing of the rich and salty duck with a little sweet from the cherry tomatoes and caramelized onions.

Stuart Mena, Culinary Resource Specialist, Sysco Toronto

As a chef in the Caribbean for several years, Stuart picked up on a rather unusual combo of curry and bananas.

During staff meals, he would see a Sri Lankan chef using bananas in a curry dish. Stuart was wowed by the combination of flavours, which he describes as a perfect balance because you get the heat of curry blended with the sweetness of bananas.

David Franklin, Corporate Chef, Sysco Southwestern Ontario

He loves a mix of some kind of chili and chocolate to fulfill his addiction to sweet and heat. It could be bittersweet chocolate and jalapeno or milk chocolate and habanero with a little sprinkle of maldon salt on top.

Manning, High Level and La Crete 12 years with Sysco Edmonton

Q.What do you like best about Sysco Brand?

A. It delivers the best and exclusive items to the customer. As such, they don’t have to compete with super market retail items.

Q. Do many of your accounts use Sysco Brand and what has operator response been to Sysco Brand?

A. They trust Sysco Brand for the best value and quality of the products.

Q. Describe how you have helped your customers solve problems.

A. I see things they don’t or can’t see from their prospective. I also have relationships with staff that helps me bridge the communication gaps between owners and staff. They also know I am always looking out for their interests.

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

A. As a remote MA, I have a lot of autonomy to manage my business to be most effective at helping my individual customers. I also like helping new MAs grow and develop because I never forgot the help I received when I was starting out.

Q. What value-added services (e.g. STIR, Rewards) that Sysco offers are the most beneficial to your customers?

A. STIR is huge and when I get a customer to commit to a 9 hour drive one way for a review, they always say it was well worth the effort they made. Food shows are also great. They help build the bond with the customer and I find huge value in developing customer/vendor relationships.

Q. Describe the relationship that you have with your Inside Sales Representative.

A. I have had the opportunity to be partnered with incredible ISRs. I have just been with my current partner for a short time but I know he really cares about our customers.

Q. What are some of the advantages of using Sysco Connect (for yourself and for your customer)?

A. I am not there to take their order, instead I am there to consult on the needs of their business.

Q. What foodservice trends do you see emerging?

A. Online marketing growth, ordering online before they arrive and nutrition information of menu items. Online menu options for the consumer to make dining decisions about where they go for a meal.

26 :: Holiday 2016 :: the main ingredient

Sysco Inside Sales Representative Profile

Sysco Marketing Associate Profile

Tim Grant

Kyla MacEachern Toronto and Kelowna 1.5 years with Sysco

Q. Describe the relationship that you have with the MAs you support.

A. I have really good relationships with the MAs I support. I support more than 10 MAs between the Toronto and Kelowna OPCOs. They all have very different styles of doing things but, through great communication and teamwork we are all able to work together really well. MAs have come to rely on me and lean on me for coverage or help when something unexpected comes up.

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

A. The most rewarding aspect of the job to me is getting to work to with so many different people.

Between MAs, customers and other ISRs, I get to work with a variety people every day. Getting to check in on everyone and seeing how their business is doing is a really rewarding aspect of the job for me. I am really lucky to get to work with so many great people.

Q. What do you enjoy most when working with customers?

A. The thing I enjoy most about working with customer is getting to meet so many different and unique people. I talk with people every day from both Eastern and Western Canada and I enjoy getting to deal with so different personalities. It is nice to get to know customers that I am working with and build relationships with them.

Q. What does exceptional Customer Service look like to you?

A. To me, exceptional customer service is going beyond customers’ expectations. It is understanding customers’ needs and how to meet them and building strong relationships with those customers. It involves listening and understanding customer concerns and going above and beyond to find solutions for them.

Q. What do you enjoy most about working for Sysco?

A. The environment at Sysco Connect is one of the things I enjoy most about working with Sysco.

There are teams of people working together and it is a great environment where everyone supports each other to ensure our customers get the best customer service possible.

Q. What do you like best about Sysco brand?

A. Sysco brand brings quality and value to our customers. Selling a great product is never hard, and it normally sells itself. I believe once customers try Sysco brand, they continue to order and rely on the quality and value of each item supplied to their business.

7848LA_Sysco half page ad Finals PR.pdf

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2016-11-03

1:53 PM

0 calories and delicious, in one stir.

Lantic or Rogers Stevia is the perfect sweetener for your coffee, tea and beverages.

It also tastes great sprinkled on fruit, cereal and all of your favourite treats.

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the main ingredient :: Holiday 2016 :: 27

BRING CALIFORNIA HOME FOR THE HOLIDAYS

Serve 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, all the flavour, nutrition and freshness are locked in. They stay that way for up to two years, ensuring 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

California Cling Peaches are available from your Sysco Marketing Associate.