Chef Connexion Fall / Winter 2015 by Chef Connexion

Fall/Winter 2015-16

Comfort & Style Follow the Leader Being Social Slice Food Waste Dollars & Sense

FALL/WINTER 2015 -16

Visit us at www.gaylea.com/foodservice

Earn more rewards with every purchase. Learn how inside!

Art Direction / Layout: Newhall Klein, Inc.

Clear Coat Fries

Customers love golden fries with a real buttery taste and that’s exactly what Clear Coat™ delivers. For over 15 years Cavendish Farms has been a leader in coated fries and our proprietary recipe ensures these fries provide an unbeatable taste every time. Clear Coat™ offers the perfect blend of hold time, crispness and taste.

Chef Connexion is published twice a year by Greenbridge Foodservice in partnership with the following distributor members:

Smoked Meat Poutine Ingredients

Directions

• 8oz Serving of Cavendish 3/8” Clearcoat Fries • ⅓ cup Cheese Curds, chopped • ½ cup Smoked Meat, finely chopped • ½ cup Sliced yellow onion • ½ cup Sliced button mushrooms • ¾ cup Beef Gravy, hot & pre-prepared • 1 tbsp Stone Ground Dijon mustard • Pinch Salt, to taste • Pinch Ground Pepper, to taste • 3 tsp Fresh Chives, chopped

1. Deep fry Clearcoat Fries from frozen state at 350° F (180°C) for 2 ¾ minutes or cook to a light golden color. Season with salt and pepper as desired. 2. Heat skillet over medium high heat, add 1 Tablespoon of oil to the pan, then add onions and mushrooms. Cook until onions are golden brown, and remove from heat. 3. Bring beef gravy to a boil and whisk in Dijon mustard. Remove from heat and reserve. 4. Top fries with sautéed onions, mushrooms and cheese curds. Ladle hot gravy over fries, add smoked meat and place into warm oven for 3-4 minutes until the cheese curds have melted. 5. Remove carefully, top with Chives and serve.

ADL Foods 400 Read Drive Summerside, Prince Edward Island C1N 5A9 888-235-6455 adl.ca AOF Service Alimentaire 2150 rue Sigouin Drummondville, Québec J2C 5Z4 819-477-5353 aof.ca

N e x t I s s u e : S P R I N G / S U M M E R 2 016 We’re happily preparing more tips to help you successfully navigate the changing landscape of foodservice—including rewards from

. We’ll savour

new ways to profit from the most appealing roasts, sides and drinks of the season. Then it’s time to explore strategies for online menu success, leveraging community giving, and ensuring your nonfood inventory is up to the task. Finally, learn easy ways to put your business plan first.

AD INDEX Pg Advertiser

Pg Advertiser

40 Alasko Foods Inc.

64 Mother Parkers Tea & Coffee Inc.

12 Cardinal Meat Specialists Limited

50 Nikolaos Fine Foods Limited

46 Cascades Tissue Group

35 Sofina Foods Inc.

IFC Cavendish Farms

18 Solis Foods Corporation, Inc.

17 English Bay Batter

39 The Original Cakerie

47 Erie Meat Products Ltd.

55 Unilever Food Solutions

58 Export Packers Company Limited

24 Weston Bakeries Limited

BC Gay Lea Foods

15 Wing’s Food Products

48 High Liner Foods Inc.

We welcome your comments and suggestions. Material chosen for publication may be edited for clarity and fit. Please direct all correspondence to: Greenbridge Foodservice, 1373 Victoria Street N., Unit 201, Kitchener, Ontario N2B 3R6 or info@greenbridgefoodservice.ca

www.cavendishfarms.com

Capital Foodservice 10 MacNaughton Avenue Caledonia Industrial Park Moncton, New Brunswick E1H 3L9 800-561-7026 capitalfoodservice.ca Flanagan Foodservice 145 Otonabee Drive Kitchener, Ontario N2C 1L7 519-748-2190 flanagan.ca Multi Plus DM Inc. 10389 Côte de Liesse Dorval, Québec H9P 2Z3 866-745-8881 multiplusdm.com Pratts Food Service (Alberta) 291196 Wagon Wheel Road Rocky View County, Alberta T4A 0E2 403-476-7728 pratts.ca Pratts Food Service (Manitoba) 101 Hutchings Street Winnipeg, Manitoba R2X 2V4 204-949-2800 pratts.ca Pratts Food Service (Saskatchewan) 445 Winnipeg Street Regina, Saskatchewan S4R 8P2 306-546-5444 pratts.ca Yen Bros. Food Service 1988 Vernon Drive Vancouver, British Columbia V6A 3Y6 604-255-6522 yenbros.com Copyright 2015 Greenbridge Foodservice. All Rights Reserved.

THIS ISSUE

D E PA RT M E N T S 2

Editor’s Letter

Great Advice

Staying Ahead

Operators Say

Martin Parker, Le Cellier

Sandra Shantz, Stone Crock Inc.

Recipe Central

F E AT U R E S 13

WHAT’S UP?

Buy Brands Enjoy Rewards Brand Points PLUS 19

IN SEASONS

Comfort & Style 25

OPEN MENU

Follow the Leader 31

MARKETING 101

Being Social 41

COST CHECK

Slice Food Waste 51

GOOD BUSINESS

Dollars & Sense

Look for Brand Points PLUS qualifying products throughout the magazine! 1

ES Gree

hand made From a land steeped in tradition and made with pride, Canadian beef is excellence without compromise.

www.canadabeef.ca 3092_CC_Vari_MULTIplus-ENG_110515.indd 6

11/5/15 3:24 PM

Shell Eggs • Takes time to crack them • Takes time to beat them • Often messy • Always waste

NATIONAL EGG Ad (+ BPP corner)

Liquid Whole Egg

• Already cracked

• Twist cap to pour

• Already beaten

• Ready to use

• No mess

• Easy to store

• No waste

• Pasteurized

We've just done the work for you. Shell eggs…Simpliﬁed. TM

In Western Canada: 12 x 1 kg cartons (#4394) 6 x 2 kg cartons (#4389)

In Eastern Canada:

12 x 1 kg cartons (#10783) 20 kg bag-in-box (#11386)

CHEFCONNEXION.CA

calories count

GREAT ADVICE

Many customers are looking to reduce the amount of calories, sugar and fat in their daily diets. Here’s how to help them do just that—and how to talk about it. As our government continues to introduce bills requiring calorie posting, why not create and promote items that could be profitable now?

Let’s Calculate

The Canadian Nutrient File (CNF) is available online at the Health Canada website, hc-sc.gc.ca. It provides a rough guide for calories present in several commonly consumed foods. Note that value-added foods already list calories per serving. Calories, incidentally, are the amount of energy present that will be utilized by the human body. Children and very active people require more calories; older and sedentary folks require fewer. Generally, men need more than women. According to the Advisory Committee for Canada’s most recent Food Guide, calorie recommendations weren’t included because even people the same age and gender can differ in their needs by as much as 1,000 calories, depending on activity level and body type.

It’s not only possible to cut calories withouth sacrificing taste—it’s becoming expected.

FALL / WINTER 2015-16

GREAT ADVICE

Customization Time Allowing customers to pick and choose can be useful in giving a healthy glow to your operation. For example, present a range of portion sizes for appropriate items: petite, everyday, and extra hungry. Also, automatically serve sauces, dressings and dips in attractive little cups, pitchers or bowls. These have the added benefit of “filling the plate.” Offering at least one low-calorie, low-fat or low-sugar option in each menu category—from appetizers to desserts—brings credibility.

Oil Change You rely on oils for sautéing, stir-frying and more—now consider using them sparingly. A side benefit is that you will buy and spend less. And check that deep fryers are at the proper temperature before dropping in food. Here’s a tip: use the lowest possible degree. That way, less oil is absorbed and inventory lasts longer (fried items will taste better, too). Remember to filter oil daily as well. For all kinds of cooking, use unsaturated oils when possible. In foodservice, this usually means canola, olive, corn and sunflower. Swapping oil for some of the butter is an easy switch. Finally, tout it on the menu: “We use quality Saporito oil—for better taste and 0g trans fat per serving.”

Public Knowledge If you want to call out better-for-you items on your menu, there are several ways. Icons are a good one. Create a simple system of symbols that highlight dietary advantages. ICONS SHOULD BE EASILY UNDERSTOOD, such as a “no” circle around a drawing of wheat (for gluten-free) or a carton of milk (to indicate dairy-free). Or design a special menu section with a clear and compelling heading. For example, “3 delicious entrees with 500 calories or less.” CHEFCONNEXION.CA

hot trends

STAYING AHEAD

Following “what’s hot” in foodservice is a matter of choice. Trends come and go, but sometimes it makes sense to latch onto one or more. And it always makes sense to be aware of what’s going on. Here are several trends that continue to gain traction.

Sit Quick

Long Time Cold brew coffee, with a 12-hour steep. Less desired cuts like beef chuck and pork shoulder, cooked in the oven for around 4-5 hours. Cauliflower, roasted whole for as much as an hour. Even having one signature item using an old-world technique or an artisanal focus can put a halo around the entire menu.

Sales in the quick-serve category are growing as fullserve revenue falls, according to research by NPD Group Canada. Consumers still want the “sit-down” experience, but want to eat faster. Chains such as Tim Hortons, McDonald’s and Mucho Burrito are adding cafes, fireplaces and TVs and seeing the uptick, as well as those that serve alcohol, like Mr. Greek. Full-service venues are fighting back with counter seating, simplified menus and special items that are out of the kitchen in minutes to turn tables.

Chain Reactions From one to as many as 100 units, some of Canada’s smaller chains are expanding. They include a range of food styles and menu offerings, but their common denominator is an emphasis on consistency, quality and creativity. In many cases, these growing chains try to combine the best attributes of independent venues in an efficient, repeatable format. Examples include: Symposium Café, Wacky Wings, City Café Bakery, Archie’s Seafood, Oliver’s Coffee and Holy Guacamole. “As much as independents fear the big, bad restaurant

chains, in many areas it’s the independents that drive the most far-reaching changes” in neighborhoods and cities (theglobeandmail.com, 3/10/15).

FALL / WINTER 2015-16 s Sympo

fé, ium Ca

Guelph

STAYING AHEAD

Health Kick The desire for better-for-you options continues, if not the reality. Gluten free? Critics call it a fad; others point out that it’s simply part of a quest for meal improvement. And fast food? Fortyfive percent of Canadians (NPD Group research) still purchase one item from a fast-food place every day, but the percentage is dropping. McDonald’s is testing revamped salads using baby kale, whole grains and four servings of vegetables per dish. Look to Toronto-based chain Freshii for what’s moving forward on this front: wraps, bowls, burritos, juices and smoothies, even breakfast. Lots of fruit, veggies, quinoa—and customization.

Say, Play, Pay

©rmnoa357/Shutterstock.com

It’s called guest-facing technology; smartphones and tablets make it possible. Customers can order online and be notified through their device that their table is ready. Or, they can order at the table electronically. While waiting for the food and drink to arrive, they can even entertain themselves with venue-provided games. When it’s time to leave, customers might opt to pay online. Alternatively, they may have paid up front for their meal, when making the reservation. High-tech interaction is sure to grow fast in the coming decade.

CHEFCONNEXION.CA

Fully Cooked 3.2oz

PLE RET I LT

RM HE

Chicken Breast

OVEN MICRO WAVE GRILL M

H OD S

Features

• Clean ingredient deck • 23% meat protein • Maintains yield in retherm • Direct to cooler, 70 day shelf life

• • • • •

Incredible taste and texture Convenient pack size Fast, cost effective preparation Gluten free, no trans fat Perfect portion control

Contact your sales representative today www.cardinalmeats.com

WHAT'S UP?

Buy brands. Enjoy rewards. 0 Over 1,50 since enrolled customers ! Join our 5 April 201 r n rewards. ea program & .ca

ntsplus is an exciting, easy way to earn i o p d n a r b valuable rewards for your loyalty to our endorsed products. Since these rewards are funded by our supplier partners, there is no commitment required and it remains 100% free for as long as you choose to participate. Simply purchase eligible products from our distributor members and earn points that can be redeemed for great rewards. Our Supplier Partners Amalgamated Dairies Limited Alasko Foods Inc. Ardent Mills Arla Foods Inc. Avmor Ltd. Boulart Inc. Campell’s Foodservice Cardinal Meat Specialists Limited Cascades Tissue Group Cavendish Farms Chesapeake Bay Packing Chicopee Dare Foods Ltd. Deluxe Paper Products English Bay Batter Export Packers Company Limited Erie Meat Products Ltd.

Fazio Foods International Ltd. Gay Lea Foods Heinz Food Service High Liner Foods Inc. Idahoan Foods Italpasta Limited Keybrand Foods Inc. Lamex A. Lassonde Inc. McCain Foods Mother Parkers Tea & Coffee Inc. National Egg Solutions Nikolaos Fine Foods Limited P & H Milling Group Pactiv Parmalat Canada Inc. Polar Pak Inc.

W. Ralston (Canada) Inc. Rich Products of Canada, Ltd. Rosemount Sales and Marketing Rosina Food Products Inc. Saporito Foods Inc. Shafer-Haggart Ltd. Sofina Foods Inc. Solis Foods Corporation, Inc. Stone Straw Ltd. Success The Original Cakerie Unilever Food Solutions Weil’s Food Processing Ltd. Weston Bakeries Limited Wing’s Food Products

CHEFCONNEXION.CA

WHAT'S UP?

Most Frequently Asked Questions Who can join the program? Any independent foodservice operation with an active account in good standing with our member distributors may enroll.

How can I enroll in the program? To enroll in the Brand Points PLUS program, simply go to www.brandpointplus.ca and, on the homepage, select “Activate Now!” Activate Now This will bring you to the enrollment page where you will be asked to complete a form with your foodservice operation and contact information.

What rewards can I earn? Brand Points PLUS is an online program. Rewards may be viewed and ordered at any time via the website. Keep in mind that rewards may be added or changed from time to time, so check back often.

When can I begin accumulating Brand Points PLUS points? Purchases of qualifying products are eligible to earn points immediately. Please allow 6 to 8 weeks for points to be deposited.

How do I submit my purchases to earn points? There is no need to submit proof of purchase. Once enrolled in the Brand Points PLUS program, your purchase information is collected from our member distributors. Your monthly purchase history of qualifying products will be recorded so that the points can be automatically added to your account.

Will my points expire? Yes. Enrolled operators will forfeit all points and will no longer receive program communications after 12 consecutive months of no purchase activity reported by the distributor member of the program.

When can I redeem my Brand Points PLUS points for rewards? You may redeem points at any time by clicking the “Rewards” link on brandpointsplus.ca throughout the year and using your Brand Points PLUS points.

How do I know how many points have been accumulated? You may view your account information online or call 1-844-442-7722 to check your account balance.

More Questions? • Ask your local sales representative or • Email - Support@BrandPointsPLUS.ca or • Call our support line - 1-844-442-7722 14

FALL / WINTER 2015-16

Participation is simple. 1. BUY BRANDS Purchase qualifying Brand Points PLUS products.

2. ENJOY REWARDS Shop online for your FREE rewards!

Reward categories include: Apparel Culinary Electronics Equipment Home Jewelry Personal Recreation Youth

Join free. If you have questions regarding the Brand Points PLUS program, contact your Customer Service representative today. Operators with special pricing arrangements, bid pricing or national accounts do not qualify for Brand Points PLUS.

CMY

Look for Brand Points PLUS qualifying products throughout the magazine!

WHAT'S UP?

inspired

M E N U

Featured Product:

Campbell’s® Verve® Lobster Bisque This velvety soup brings together rich stocks, real cream and specialty ingredients—making it easy to deliver indulgent flavour in every bowl. Made with white wine and red peppers, this creamy lobster bisque makes it easy to satisfy customers’ tastes. • Simple to prepare—just heat and serve. • Save time and labour— boil in the bag. • Delivers consistent taste and appearance every time.

Seafood au Gratin This gratin with shrimp, crab and scallops—elevated with Provolone cheese and Campbell’s Verve Lobster Bisque—is sure to please all your consumers. http://www.campbellsfoodservice.ca/Recipe.aspx?RecipeId=83

Lobster-stuffed Beef Tenderloin with Lobster Sauce This indulgent combination of beef tenderloin, lobster and pancetta—finished with a sauce made of wine and Campbell’s Verve Lobster Bisque—will have your customers returning for more. http://www.campbellsfoodservice.ca/Recipe.aspx?RecipeId=82 16

FALL / WINTER 2015-16

Cookie pops

Individual cheesecake with cookie crust

Cookie bars

Cookie parfaits

Its easy to get creative with our cookies and dough!

Ice cream and cookie sandwiches

Think beyond the cookie! Skillet cookie and ice cream

For more dessert ideas or information on English Bay Batter products, visit our website: www.englishbaycookies.com or contact us (Canada East) 905-670-1110 or (Canada West) 604-540-0622

CHEFCONNEXION.CA

FALL / WINTER 2015-16

IN SEASONS

Comfort Style A bountiful harvest means many wonderful ingredients. Colder weather has customers craving heartier dishes. Then here come the holidays!

CHEFCONNEXION.CA

Fall IN SEASONS

nd a s e leav g n i l b Crisp air, tum

FALL/WINTER 2015-16

wn ... and eat! o d r e k n o hu t e tim s â&#x20AC;&#x2122; t i hat t e ns e s a

IN SEASONS

Anticipated Flavours Maple. Sage. Pumpkin. Nutmeg. Apples and cinnamon. So many seasonal taste sensations are associated with autumn. And it’s easy to adapt menu staples for the season. Think maple-sage glaze on pork chops. Pumpkin-frosted sugar cookies. Buckwheat pancakes with apple-cinnamon compote. Look for opportunities to bring your regular offerings into a profitable new space.

Bonanza! Ripe fruits and vegetables are pouring in from orchards and fields, and there are so many ways to bring them to the table. Stew apples with whiskey and raisins. Stuff pears with blue cheese

and bake. Pop cauliflower into the oven, drenched in a savory tomato sauce. Toss your potato salad with bacon, pickles and mustard dressing, like acclaimed Toronto restaurant Ruby Watchco does in its popular version. Braise cabbage with apples and honey, or cook it with cider vinegar followed by milk plus a bit of mustard.

HOT CUP Make beverages that customers crave. Warm: Heat cider & alcoholic punches; serve real cocoa Spice: Add cinnamon, 5-spice powder, cayenne, nutmeg Shots: Peppermint for cocoa, coffee for shakes

Presenting… Dishes that look appetizing and substantial make the grade on the autumn menu. Potatoes are a great go-to. Split baked spuds in two before crushing to make them appear larger. Hash browns and mashed potatoes fill the plate inexpensively. So do flatbreads, pitas and rolls. Place separate containers of sauces and dips right on the plate to say “value for the money”—and to hand customers control of the flavor.

SAVVY SWAP-INS

RVI N G NOW SE

F U NSouth Street

Clever ways to “heavy up” dishes while increasing nutrition. • Add toasted nuts or seeds on everything from salads to desserts. • Include legumes like beans and lentils in side dishes and more. • Incorporate whole grains in hearty casseroles and breads. • Purée or chop sautéed mushrooms and use as a thickening agent.

e from Take a pag which created the Burger Co., rian—a meatless geta Naughty Ve ped with bacon patty top . and cheese

CHEFCONNEXION.CA

Winter IN SEASONS

RESEARCH

r. ell—and warm—is even mo Dining w re of a pleasure this time of yea

Fill Those Ladles

SAYS*

ethnic spices

ARE HoT

ake

all dess ec erts take th

customization is key

Today’s most inviting soups and stews offer a little something extra. Like a swirl of flavored oil or hot sauce, or a sprinkle of fresh herbs. Consider housemade croutons: using leftover cornbread, rolls, bagels, pita, what have you. Swapping is also good, as in a root vegetable or two, replacing a more mainstream veg or a portion of the meat. (Slice super-thin if you want to be a little sneaky.) Spices are another great strategy. Add heat with cayenne, for example—either in soup or stew itself, or as a dusting on those croutons. Indian and Asian spices, African too, bring new excitement to chicken-based bowls and so much more. Think coriander, curry, saffron, lemongrass … With beef or lamb, include cinnamon, star anise or ginger.

Cornucopia There’s so much variety in soups, stews and other exciting entrées. Permission granted to use leftovers! Riff off Winnipeg-based Bonfire

Bistro’s paella, loaded with chicken, chorizo, clams, prawns, mussels, sea scallops, green onions, tomatoes and peas, baked with saffron rice. Be inspired by France and its slowcooked cassoulet—with its savory beans, pork and duck (chunks, sausage and/or skins)—and make it your own.

Celebration Sweets Who doesn’t indulge this time of year? Look for ways to pump up dessert profits. One way to offer new or more ideas for “afters” is to purchase pies, cakes, cookies, etc. and dress them up. Drizzle pumpkin pie with a burnt-butter caramel sauce, or spoon on some maple-cinnamon whipped cream. Sandwich premade chocolate or chocolate-chip cookies with peppermint ice cream. Top cheesecake with spiced cranberries and toasted walnuts. Sampler platters and bitesized offerings could also help boost catering and takeaway numbers. Purchase quality sheet cakes, brownies and cookie bars, and cut your own mini versions. * McCormick’s, Datassential MenuTrends, Baum+Whiteman

FALL / WINTER 2015-16

IN SEASONS

BOWLED OVER Flavour hits for soups and stews. Beer/Ale: Especially with beef & pork dishes Dairy: A dollop of sour cream, a sprinkle of parmesan Nuts/Seeds: Roasted pine nuts or pumpkin seeds Ancient Grains: Barley, farro, freekeh, quinoa Citrus: Lemon, lime, or citrusy tamarind sauce Chorizo: Spicy meat that’s on trend

PARTY TIME! Be ready to host gatherings, or at least offer celebration takeaways. Themes will help you gain business. Holiday Hors d’Oeuvres. A limited-time offer: 5 courses plus 2 beverage options for $XX. A special burger bar. Get creative!

CHEFCONNEXION.CA

WESTON BAKERY Ad (+ BPP corner)

Y O U R

Bakery Solutions P R O V I D E R

Delight your senses in our variety of delicious pies made with care. Fresh fruit, quality ingredients, and endearing taste that brings comfort for a homemade experience.

OPEN MENU

Followthe

Leader

The major chains are continually reviewing their menus—for relevance of items and categories, visual style and more. And if they’re a bit tardy in their evaluations, they wind up in the news. Witness McDonald’s almost desperate attempts to shore up sales by eliminating items and trying to be more like other, block-busting chains. Let’s take a look at success stories and lessons from the Big Guys.

CHEFCONNEXION.CA

OPEN MENU

Customized Copycats It seems almost everyone wants to be Chipotle, currently with a toehold in Toronto and Vancouver. Basically three features are changing the game in fast food: 1) fresh and natural ingredients, 2) chosen by customers, and 3) assembled in front of them. Concepts from burgers to pizza to Asian cuisine are being tried. Chipotle wasn’t the first to attempt this style of foodservice, but as one of the most profitable, they’re setting the standard—and the pace.

Kelsey’s: Mushroom Flatbread— caramelized onions, goat cheese, balsamic reduction, basil pesto Montana’s: Antojitos Stuffed Burger— cream cheese butter, crispy tortilla strings, pesto mayo East Side Mario’s: Piada Carbonara— chicken breast, parmesan sauce, bacon, spinach, pesto

QUICK

Presto—Pesto!

Sandwiches with a great ingredient in common.

And you? Think about add-ons for items such as pasta. One idea: proteins like chicken, shrimp or bacon. Or take a page from East Side Mario’s “Build Your Own Pasta”—noodles, sauce, toppers. Another idea: a “shopping list” for salads, from type of lettuce and cheese to veggies and nuts. You could also menu small portions and large, including shareable platters. Other “your way” choices? Sauces and sides are great options; so is “bread, wrap or bowl.” Baton Rouge

Steakhouse & Bar advertises “Group menus to meet your requirements.” Very smart.

Being Better Fine dining is serving burgers, like Daniel Boulud’s restaurant, d|bar, in Toronto. In turn, burger joints are upgrading ingredients and menu style. Harvey’s is touting “8 Million New Ways to Make It Beautiful!”— including garlic mayo, jalapeno slices and tzatziki sauce. Earls Kitchen + Bar (58 locations and counting) is talking about the art commissioned for their menu, and how they “look at our space with care.” If you can review even the simplest items on your menu, as well as the menu experience, you may spot easy and inexpensive ways to be a bit more upscale. How about using nice recycled paper or higher-end graphics, for example?

Nutritive Value Most chains are trying to be healthier, or at least seem that way. Tim Hortons covers the topic thoroughly on its

TIPS

HighlighT

healthier items

—Like tim horton’s,

milestones, swiss chalet—

offer ADD-Ons &“your way” —Like chipotle, east side mario’s—

FALL / WINTER 2015-16

OPEN MENU

Fun for families! Attracting those with kids, or trying to create an exciting, enjoyable ambience is a priority for many restaurants.

CHEFCONNEXION.CA

OPEN MENU

website, even listing 4 attachments along with calorie counts, FAQ and first-hand info from “nutrition ambassadors.” Milestones brags about its “gluten-friendly meals” and “vegetarian dishes.” Consider offering one entrée, a couple of sides, a special salad, a green smoothie, even a dessert that’s lighter on fat or sugar. Then promote them like crazy.

Consider offering one entrée, a couple of sides, a special salad, a green smoothie, even a dessert that’s lighter on fat or sugar. Then promote them like crazy.

FALL / WINTER 2015-16

Many chains use icons to highlight “better for you” options. Swiss Chalet has its Healthier Alternative salads and sandwiches, including a trendy Sweet Heat Salad: mixed lettuce, roasted red peppers, carrots, sweet corn and Mandarin oranges in kiwilime dressing, plus sliced chicken breast glazed in tangy Thai sauce with toasted sesame seeds. Boston Pizza hired a dietitian to create its “Athlete’s Choice™” menu category.

Family & Fun You’ll see special dishes for kids, but based on what the adults are having. For example, Keg Steakhouse’s Shaved Prime Rib Sliders. To appeal to the whole family, you’ll find more fun overall. Like humorous names for menu items. Hand-helds inspired by street food. Brownie pops. Drinks served in mason jars. A special Bits & Bites menu targeting the after-work

and party crowd; St-Hubert does that well, with a variety of appetizers and sizes. Attracting those with kids, or trying to create an exciting, enjoyable ambience is a priority for many. If that fits your concept, too, explore chain websites and study their strategies.

Fusion, Breakfast Mixing ethnic flavours is more popular than ever. Here’s a delicious case in point: chili-lime roasted chicken at St-Hubert. And the morning meal is getting bigger, too. Look at concepts such as Robin’s Donuts for pastries, Restaurant Eggsquis for homemade juices and weekend specials, and Subway for egg-white breakfast sandwiches.

Digital Do’s Online menus are a must for chains. Eggsmart has an online “flip” version, which turns pages. Fun once you figure it out. Many chains still rely on a PDF format, which experts caution is less user-friendly than one optimized for mobile devices, and also requires an extra step to view. Then there’s Franx Supreme, a Quebec mall staple, which apparently believes in keeping their exact menu a secret from the Web. Not a good idea in today’s foodie climate.

OPERATORS SAY

Martin Parker, Le Cellier

Martin Parker is Executive Chef at the restaurant Le Cellier in Gatineau, QuĂŠbec. He found his calling in the kitchen early, when he was just 16â&#x20AC;&#x201D; at hotels, caterers, golf clubs and in fine dining. He worked in the Le Cellier building 7 years ago when it was another restaurant; after a change of name and ownership, Parker returned to spearhead the food and beverage decisions. CHEFCONNEXION.CA

OPERATORS SAY

Tell us about your inspiration and the way you build a menu. MP: Inspiration comes from everywhere—nature, books, other chefs and family members. Also from Normand Laprise; he has done so much to put Québec regional ingredients forward with great ideas and talent. We change the menu according to seasonal ingredients available. During winter the dishes are more braised and hearty, and during summer more light and fresh.

How about promos? Inventory strategies? MP: We do promos: on Wednesday night it’s oysters and Thursday is Crudo Night, tartare and carpaccio. Food waste is of little concern here. With specials we just do a small amount and when everything is sold it’s wiped from the board. So, little excess inventory is kept.

Any tips on top-notch staffing and training? MP:

Take care of your employees; they’re the heart and soul of your operation. Always make yourself available to show things and answer questions. Never leave them on their own until they are comfortable. We’re a small brigade—a tight group who communicates well and has each other’s back.

What are your thoughts on competing, especially with chains? MP: I don’t think we’re aggressive. We do what we do, and people come if they like it. It’s worked well so far. We do use both an online and phone booking system, which grants better management of reservations and tables. Social media is very important, since people like to see what we do and it gives an incentive to come and try it. Chains are well-oiled machines. I tend to take more from an organisational standpoint than menu ideas.

You count on AOF to maintain and build business. MP: I like them to work with me on menu ideas and new product suggestions. We stay in good communication. I want to be busier than ever. The rise to the top is hard, but staying there is harder.

FALL / WINTER 2015-16

MARKETING 101

Whether youâ&#x20AC;&#x2122;re new to social media or have been doing it for quite a while, itâ&#x20AC;&#x2122;s always a good idea to review and refresh your strategy. Especially since things continue to evolve. New online platforms are launched, foodservice competitors come and go, and your own circumstances change.

CHEFCONNEXION.CA

MARKETING 101

RESEARCH

Of course your strategy should cover the content of your posts, their frequency, and ways to measure your social media success. Here are some tips to help you plug in. SAYS*

20 of all ages will use

million canadians

social networks

by the end of 2015 20m

18.5m

15m

10m 5m 0m

6.8m

twitter

facebook

*eMarketer

FALL / WINTER 2015-16

How Many?

The Who

Mallard Cottage in the Quidi Vidi Village, St. John’s, has a strong online presence linked from its website, including Pinterest, Reddit, Delicious, LinkedIn, and Stumblers. The restaurant posts a daily menu on Facebook, as well as frequent photos and news on Twitter and Instagram. Wolf in the Fog, in Tofino, put up an evocative Vimeo video for lasting impact. Choose only the social platforms that you can 1) do well and 2) do often enough, and 3) happily pay for now that most worthwhile services are no longer free. Play to your strengths and choose your online formats accordingly. For example, lots of menu changes, events, professional-looking food photos, nicely written messages.

You don’t have to be the only one trying to keep up with social media. If there’s an employee or two you can trust, ask them to help you write posts or photograph food. They could suggest topics or offer ideas for images. And there’s no shame in hiring a social media expert, even if it’s just to get you started. What’s more, proofreading all posts is a must. Listing “naval orange” instead of “navel orange” looks bad. Just know that you are in charge of your brand, and should approve even the tiniest detail before anything verbal or visual goes live.

How Often?

Icons Everywhere

Posting once a week to social media is a good rule of thumb, especially if the message is short and sweet. The overall consideration is: What story are you telling about your operation? For example, a “Great Dinner with the Family” story could mean regular messages covering a variety of topics that interest parents and grandparents. These could include encouraging a visit before or after sports events, talking up school news, and mentioning a special kids’ meal or healthy choices available. Even simple reminders that you offer booster seats, changing tables in restrooms, and toys and crayons to keep children entertained can be worth posting.

Is your business on Facebook? Twitter? Pinterest? Anywhere else? Stick those symbols in your windows, on your menu and website, and in any ads that you run. Remember to visually present them at events you attend—on booths, signage and fliers, for example. Any time you talk with a reporter or media rep about your business, be sure to mention your social media efforts. Information like “we’re running a photo contest for our 5-scoop ice cream sundae” piques your customers’ interest.

MARKETING 101

Mix It Up Alternating promotional blurbs with useful information and something fun can be effective in gaining attention and loyalty for your business. Promos could be announcements of discounts, new menu items or a push for catering, takeaway or gift cards. Or any background about your chef, building or setting—even a clip of original music or back-of-the-house sing-outs on your Twitter audio. Recipes and cooking tips qualify as useful info. As for fun? How about linking to a newspaper story describing the world’s largest mushroom. Families, sports fans, people looking for a fast lunch… Know your audience, and talk about what is intriguing to them. Another idea: Find one or more restaurants in other cities that closely resemble yours (or that you aspire to be like) and create posts similar to theirs.

Alternating promotional blurbs with useful information and something fun can be effective in gaining attention and loyalty for your business.

CHEFCONNEXION.CA

MARKETING 101

Positive Boost

GUEST RELATIONS That’s how chain restaurants define social media today. React: Acknowledge customers’ comments and photos Defuse: Handle any complaint or “situation” promptly and diplomatically; report abusers Enthuse: Let participants know you appreciate and applaud them

If the review list is slim, here’s how to get more. First, ask! Next, post good reviews to your social media sites via links and badges. Finally, ask for shares. Request that fans and followers tweet or share their nice reviews. You could even reward them with a discount or inexpensive giveaway. (Note: Avoid saying you’re looking for positive reviews; that’s manipulative and could get you kicked off of review sites.) Remember that your business should retweet or like customers’ tweets and posts for even more leverage.

ROI Any social media site you use has ways to track your “results.” Also, do a search of your operation and see what comes up. The things to mention often on your platforms are your

fino, o T n i g, he Fo tive Vimeo t n i . Wolf an evoca mpact i p u g n i t t pu r las o f o vide

FALL / WINTER 2015-16

location, your menu offerings and your events. A social media expert can help you determine the effectiveness of what you make happen online. And it can be a simple task for servers and hosts to query customers: “Did you see our Facebook post about the new burrito?”

CHEFCONNEXION.CA

What makes Italian food Italian, are the quality ingredients. Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Each region of Italy offer different variations of flavour and style. Much of Italian-Canadian cuisine is based on that found in Campania and Sicily, heavily Canadianized to reflect ingredients and conditions found in Canada. Most pizza eaten around the world derives ultimately from the Neapolitan style, if somewhat thicker and usually with more toppings in terms of quantity. Delicious canned tomatoes from Stoney Creek, authentic pasta from Italpasta, Richâ&#x20AC;&#x2122;s dough balls, Arla fine cheeses and Saporito olive oil, all combine to make your perfect Italian signature dish. You can add your own unique Italian flavour by adding Rosemount diced chicken, Rosina meatballs, chorizo sausage, and fresh herbs and spices.

FALL / WINTER 2015-16

OPERATORS SAY

Sandra Shantz, Stone Crock Inc. Meet Sandra Shantz, president of Stone Crock Inc. in St. Jacobs, the area promoted as “Ontario’s favourite rural destination.” She’s been working at her family business for over 30 years. The Stone Crock Restaurant was founded in 1975 by her parents, Milo and Laura— and named after the crocks used to hold foodstuffs such as butter, salted meat and pickled vegetables before refrigeration came along. The company has expanded to include Jacob’s Grill, the DH Food and Lodging, St. Jacobs Catering, Stone Crock Bakery and Stone Crock Meats and Cheese. CHEFCONNEXION.CA

OPERATORS SAY

“Family” describes more than just your ownership model.

To what extent do you use social media to market your operation?

SS: The Stone Crock was established as a place where people could experience a typical Mennonite-style meal. Each table would choose 2 of 5 meats: roast beef, spare ribs, farmers’ sausage, roast chicken or turkey. The full meal—including mashed potatoes, veg of the day, dressing and gravy—would arrive in platters and bowls to pass around the table. The restaurant was furnished with locally crafted pine chairs and tables, an oil-lantern centrepiece and shelves filled with locally sourced antiques and crocks.

SS: We’ve been slow to enter the social media scene, but are committed to making a better effort. Without question it’s an effective and inexpensive means to reach certain customers.

We have a combined staff of over 200 that somehow manage to function like a family. Many staff have been with us 20- or 30-plus years. In some cases their kids and grandkids are also employed with us. It isn’t perfect, but it’s generally a respectful and pleasant environment.

Which food trends are hot in your market? SS: Local farm to table continues to be important here. Fortunately, St. Jacobs is surrounded by excellent farms and distributors, so sourcing local poultry, pork, beef, fruits and vegetables is quite simple.

How do you compete favourably for group business, especially holiday celebrations? SS:

For 40 years, the Stone Crock has been serving a traditional roast turkey dinner with all the fixings during the fall harvest and holiday seasons. We experience a lot of repeat business from corporate clientele, community groups and families.

FALL / WINTER 2015-16

What are chain restaurants doing today that impresses you most? SS: Many chains have improved on the range and quality of their menu offerings over the last few years. They’re providing healthier choices and in many cases also trying to feature locally sourced products.

Flanagan Foodservice has been your primary provider for over 30 years. SS:

Our Territory Manager often anticipates our needs before we do! Heading into a busy weekend, we’re confident Flanagan’s will deliver exactly what we ordered, on time. I do believe Flanagan’s is a partner in our business, looking out for our best interest and helping us succeed.

Mexico

Indonésie

Mexique

Canada

Belgium Indonesia

Chile

Espagne

Chili

Costa Rica

United States

États-Unis

Belgique

Peru

Pérou

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Spain

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COST CHECK

Slice

Food Waste

Food cost for restaurants is typically 30 to 34 percent, and the key variable here is waste. Several factors make the difference, from ordering and inventory tracking to portion control and effective storage. Can you spot ways to improve? Even small adjustments will help subtract from the whopping $31 billion wasted in Canada each yearâ&#x20AC;&#x201D; 9 percent of that by restaurants and hotelsâ&#x20AC;&#x201D; while benefiting your own bottom line. CHEFCONNEXION.CA

COST CHECK

UPCYCLE THOSE LEFTOVERS! Yesterday’s rice = today’s dessert temptation That one’s a classic, but read on to learn essential behind-the-scenes tips for reducing food waste.

FALL/WINTER 2015-16

COST CHECK

Order Down When you are constantly aware of the items you need to use up and those that spoil before you get to them, you can adjust your ordering quantities. You may also want to request particular types of products, such as medium-sized carrots, to help with recipe consistency and portion control. Switching to canned or frozen items could be helpful as well. Precut, prebreaded and precooked options may save you money and waste in the end. Ask your rep for suggestions and available products.

It’s All Good Much of what gets thrown away is actually usable, say many chefs. Including kitchen veteran and celebrity Jacques Pepin, who specifically calls out using leftover rice for rice pudding, for example. Carrots often need just a good scrubbing rather than peeling, and the tops are good for soups or for

TIPS

pesto—purée with basil, parmesan and pine nuts. The greens from other produce like broccoli, radishes and fennel can be sautéed or stir-fried into dishes. Stems are often tasty, too. Peeling means the stems of broccoli and cauliflower can be diced or sliced for cooked dishes or shaved thin for salads. The ribs of kale and chard can be used in all kinds of dishes—just make them small as well. Meat bones, shrimp shells and even poultry and fish skins are common flavour enhancers in both classic and ethnic cooking techniques.

d a t e-w i s e

FIFo

exp:14.12.15

first in first out

exp:22.12.15

systemize

separate

Fruit & VEG

and

track

meat

Trash Check Tracking food waste can be easier than you think. Put a small waste bin next to each worker’s station. Or place separate bins for throwaway produce, meat, plate scraps, and so on. Vancouver’s Four Seasons Hotel uses scales to weigh the waste, because organic waste is banned from the waste stream in that city. Some

exp:30.12.15

analyze

value-Added? canned? frozen?

s arrot en c roz

Ideally, you’d take delivery of the products and quantities that you then sell out—no more and no less. Impossible, true, but there’s plenty you can do to be more exact. The first step is to track: what you buy and when, what’s currently on your shelves and in your coolers and freezers, and what you throw out. Keep tabs on it all. Special containers with your own “received by” dates assist you in practicing FIFO—first in, first out. Or, make sure storage is organized to put “use soon” items right up front. Many experts suggest taking inventory at least bimonthly, always at the beginning or end of a day. Note: It’s easy to create checklists when your menu stays fairly consistent.

operators use clear trash bags to make toss-outs more obvious. A daily inspection could be a real eye-opener, leading to money-saving changes in purchasing, storage, preparation and portioning.

QUICK

On Track

CHEFCONNEXION.CA

COST CHECK

either directly or through an extension service. They might appreciate (and even haul) your scraps for their own compost beds or animal feed. Remember, there are many items that can be composted successfully, including fruits and vegetables, eggshells, nut shells, coffee grounds, and even some paper products.

Blades & Temps

Plate Size How much of what you serve isn’t eaten? Pay continuing attention to what comes back to the kitchen, either to get dumped or to get wrapped and taken home. Again, knowledge is power. Portion sizes can be adjusted to appear generous but not wasteful. And presentation can be changed to make smaller amounts look larger. Example: slicing and fanning proteins. Another strategy: using plates and bowls with a wide edge, or simply choosing smaller containers.

Break It Down Then there’s composting: Many communities have composting centers that are available for use. You could feed your own garden certain toss-outs, too. Or contact local farmers,

REMEMBER: A special discount ends up costing money if you don’t use up sale items. Seasonal items can entice customers and be good deals, too. Stale bread cubes + oil + herbs @ 350°F = croutons

FALL / WINTER 2015-16

Keeping knives sharp—and using manual and electric slicers when appropriate—can reduce waste by enhancing uniformity and portion control. Be sure refrigerators and freezers are maintaining the proper temperatures for optimum safety and quality: 4°C /40°F and -18°C/0°F, respectively. Test oven calibrations periodically; don’t let a burned or undercooked piece of food tell you something’s wrong.

Basket Cases Forage, another Vancouver venue, found that only 50% of their breadbaskets were being eaten (macleans.ca, 5/5/15). What do you automatically put on the table, or include in meals, that doesn’t get eaten? Put uneaten cooked or fresh food to use another way: Pack it up and donate it to a local shelter or food bank. Food Banks Canada/Banques

COST CHECK

alimentaires Canada can be a resource for where and how; also search online or in the local phone directory. You may even qualify for a tax deduction.

The Staff Factor Having systems in place for cutting food waste comes to nothing if

employees don’t follow them. Training is important for every aspect, from ordering and storage to preparation and tracking. New hires should understand that this is part of their job; veteran staffers should know that waste reduction affects performance reviews, salaries and promotions.

RIGHT NOW •

•

Daily/weekly specials are often a smart way to clear out inventory. Test new dishes with limited-time offers before putting them on the menu. Switch up sides using “ready-to-expire” items (think potato pancakes or potato salad).

CHEFCONNEXION.CA

OPERATORS SAY

At Erie Meat our goal is to be the number 1 Canadian supplier of quality meat products; providing inspiration for your menu. Erie Meat is one of Canadaâ&#x20AC;&#x2122;s premier meat processing companies with a history steeped in tradition. We provide guaranteed excellent quality from field to fork. The acquisition of several meat processing companies has enabled us to bring you the best in deli meats, beef, pork and poultry. Everything Erie Meat does, from hand selecting meats, to using only the state-of-the-art processing and production methods, is in the name of quality. These high standards allow Erie Meat to deliver consistently superior products and value to our customers.

Erie Meat Products Ltd. is a proud manufacturer of the following brands; CHEFCONNEXION.CA Erie Meat, European Quality Meats, Harvest Creek, Deli Classic and Golden Maple

App-etizing Menu Ideas

High Liner® Battercrisp® Salmon Bites

Sriracha is hot with millennials and Sriracha Cod Strips are a great way to build consumption with this key demographic. •

Ideal for fish tacos, burritos and quesadillas. Use ingredients like guacamole and sour cream to help balance the heat.

•

Fish Sandwich – a toasted brioche bun, smoked cheddar, Sriracha Cod Strips topped with creamy apple slaw, lettuce and sweet potato chips.

•

Simply slice and use as the feature ingredient for a unique spicy fish poutine.

•

Slice and fan over various seasonal salads.

•

Spicy Fish Wrap - marinated grilled peppers, Sriracha Cod Strips, pico de gallo, sliced avocado, shaved baby kale, Tzatziki sauce, grilled tortilla or pita wrap.

Say Sriracha Sriracha sauce is growing +20% annually and is a versatile condiment with widespread appeal. Seafood is under-developed among 18-24 and 35-44 year age segments. Sriracha is hot with millennials and our Sriracha Cod Strips, Salmon Bites and Cheddar Bites are a great ways to build consumption with this key demographic.

High Liner® Sriracha Cod Strips 48

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Spice It Up!

High Liner® Spicy Sriracha Cheddar Bites

Spicy Sriracha Cheddar Bites when sliced after cooking, make a welcomed addition to a traditional poutine, as a pizza topping or on a sandwich... SPICE IT UP!

Spicy Appetizers Serve your customers a craveable experience – melty processed cheddar cheese that has been dusted by Sriracha’s sweet, garlic heat and then breaded in a savoury, seasoned, southern-style coating. Fried crisp and served hot, these golden treats ooze comfort and a perfect fit for that late night snack menu, but don’t stop there…think outside the appetizer basket! These spicy appetizers are an easy to execute, costeffective way to heat things up. Traditional cheese appetizers serve up that perennial need for indulgence, a definite menu staple! Spicy Sriracha Cheddar Bites will complement existing cheese offerings by providing choice—a contemporary, on-trend alternative that works well as a feature or highlight as a limited time offer promotion. Battercrisp® Salmon Bites work well as an ingredient to inspire Asian-style offerings, replacing conventional proteins. Top a salad, entertain a wrap or simply skewer and serve as hors d’oeuvres with a selection of sauces for dipping.

On the Menu • As an hors d’oeuvre, spike Salmon Bites with a bamboo skewer and serve with trendy dipping sauces • For a shareable appetizer/bar snack simply toss with BBQ or Asian style sauces, sprinkle with a garnish of your choosing and serve on a bed of lettuce • Add to stir fry dishes by placing the cooked Salmon Bites into the wok, just before plating • Spicy Sriracha Cheddar Bites make a great addition to pasta dishes • Try “Loaded Nachos”, a nacho platter smothered with spicy fried cheese ‘grenades’! • Consider the following sauces to toss or dip salmon or cheddar bites: Honey/Maple Mustard | Smokey BBQ | BBQ Jerk | Teriyaki | Sweet Chili | Orange Ginger | Sweet & Sour | Sriracha Honey & Lime | Honey Garlic CHEFCONNEXION.CA

New orleans inspired

CHICKEN Po'Boy Build a better Poâ&#x20AC;&#x2122;Boy sandwich with tender, juicy and crispy Nikolaos whole muscle breaded chicken bites served with a tangy garlic aioli sauce, kale, red onions on a French artisan demi baguette. All of our quality poultry products are the easy, go-to foods that are sure to please your customers.

Whole Muscle Boneless Bites

Pro Tenders

Boneless Breast

Homestyle Breaded Breast

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GOOD BUSINESS

DOLLARS

Sense & Does anyone like dealing with numbers? Most operators got into the foodservice business to feed people. But tracking the loonies and toonies—and knowing just how profitable you are—is very important. And once you get an efficient, workable process, this too can be satisfying. Because you’ll be well on your way to finding out how profitable you can become!

———————————————————————————————— It’s a Plan

No matter how many years you’ve been in business, it’s never too late to create a business plan that helps map out your future. The best are based on general guidelines formed from tracking your expenses—every glass, light bulb, napkin and container of hand sanitizer, as well as rent/building, food and staff costs. Then you can make and substantiate decisions, like purchasing a new ice machine, hiring a second prep cook, even negotiating for less of a rent increase. Or go for a loan. There are several basic plans for restaurants available online, if you’d like something to work from. However you structure it, a business plan should work for you. Reflecting on successes and failures, adapting to new circumstances and trends, and growing thoughtfully are a big part of staying in business. And carving out time to update your plan every year or two can help. Just create a document file on your computer.

CHEFCONNEXION.CA

QUICK

GOOD BUSINESS

TIPS

Get specific with

cash flow Get automation

& Advice

FALL / WINTER 2015-16

POS Plus

More on Cash Flow

Computerization can make your life easier in other ways. The latest pointof-sale systems can automatically synchronize sales, vendor payments, inventory and payroll data. And they save time by avoiding manually entering all that information. Realtime, accurate numbers can produce reports that help in understanding cash flow, because it’s possible to be “busy” yet experience days when you can’t pay the bills. Those numbers, in turn, help operations streamline systems and invest where it makes the most sense. Let vendors demonstrate their wares for you. Or choose a readily available program like QuickBooks—it does less, but may be enough for your needs.

It’s one of the top reasons foodservice establishments go out of business. Balancing your cash flow means monitoring expenses and covering them in a timely manner. And it can feel like juggling— you don’t want to drop the ball. Maintain constant vigilance to see if numbers are creeping up and anticipate expenses that are on the horizon, both short- and long-term. Does your revenue match?

My P&L To be smart, prepare a profit and loss statement each week if possible. A restaurant's P&L summarizes income, expenses and inventory, conveying total profits and losses over a period of time. This makes it easier to track numbers and compare reports from

GOOD BUSINESS

Food figures

—————————————————————————— do you know what you're making?

—————————————————————————— Actual Cost of Goods Sold = (Beginning Inventory + New Inventory Purchased) —Ending Inventory —————————————————————————— Actual Food Cost (as %) =

(Actual Cost of Goods Sold / Food Sales) x 100

CHEFCONNEXION.CA

GOOD BUSINESS

month-to-month and even year-toyear. A P&L statement includes information relevant to your cash flow, including sales and labor expenses. There are plenty of samples online.

Loan Sources

Remember to keep receipts for all your expenses— paper or electronic

Need a financial boost to replace equipment or remodel? Today, banks and credit unions aren’t your only option. For those with excellent credit, and a few years in business, a lender like Prosper or LendingClub could be an option. Be aware, though, that this would be a personal loan, meaning you are liable for the debt, not your business. Crowdfunding sites such as Indiegogo, Kickstarter, RocketHub and FundRazr reward investors in various ways. Look into their rules and regulations, starting here: ncfacanada.org. These may include forfeiting earnings if the funding goal is not met. Friends and family could be another source of funding; put terms in writing to keep things professional and clear to all parties.

(Certified Management Accountants), CAs (Chartered Accountants), and CGAs (Certified General Accountants) are transitioning to one designation: CPA, short for Certified Public Accountant. Having a CPA or other professional review your current system may result in better, faster ways to track numbers and streamline tax reporting. Look for someone who is familiar with the restaurant business. Next on your must-have list: rapport and trust.

Lease Please Check your documents for when the lease term expires—and what happens next. For example, your contract may switch to month-to-month. Whatever it specifies, you want to be ready. And processes like negotiating less of an increase will be easier if you’re prepared with solid facts on what your location is bringing in, and/or what you have spent on improvements or maintenance.

Expert Advice Even if you’re comfortable with bookkeeping, etc., there may be times to consult an expert. Note that CMAs

————————————————————————————————————————————————————

buy smarter

——————————————————————————

Product cost is just one of many factors to consider. • Quality—how it affects performance & loyalty. • Perceived Value—how menu price compares to product costs. • True Cost—factoring in food waste, labor, and other less obvious expenses. Avoid hidden product costs and earn rewards when you buy more trusted Brand Points PLUS qualifying products (see pg. 13). 54

FALL / WINTER 2015-16

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BACK OF HOUSE 101

Kitchen Hygiene:

Foodborne illnesses cannot be trivialized. According to CRFA’s Food Safety Code of Practice, over 8.5 million Canadians develop foodborne illness each year, of which 39,000 end up in the hospital and as many as 600 die. In addition to the considerable suffering by customers, food poisoning can result in lost customers and sales, loss of prestige and reputation, lawsuits, increased insurance premiums, lowered employee morale, and professional embarrassment. The good news is that most foodborne illnesses can be prevented through proper hygiene and safe food handling techniques. Below are some helpful tips and reminders: • All food contact surfaces used in the preparation, service, display or storage of food should be cleaned, rinsed and sanitized after each use. Try to ‘clean as you go’. • After handling raw meat, poultry and seafood, always wash hands.

The use of Chicopee® wipes in these five different colours gives you the opportunity to set up a specific cleaning system where each colour has a specific cleaning area and task. www.chicopee-americas.com 56

FALL / WINTER 2015-16

• After use, equipment and utensils should be cleaned and sanitized in a 3-compartment sink which is deep enough to allow for complete immersion of the items to be washed. • Sort, scrape, and pre-rinse utensils. Wash utensils in clean hot water with an efficient detergent in concentrations recommended by the manufacturer. Change water frequently. • Rinse any remaining detergent and soil using clean hot water and changing water frequently. • Sanitize using a basket or rack for immersion. Sanitize for 30 seconds to 2 minutes at a temperature of 77°- 82°C. • A manual dishwashing instruction card should be on permanent display above the dishwashing area.

Ralston has been a pioneer in developing the new and growing market for certified compostable bioplastics in Canada. Our line of Biosak bags are engineered for use in the food service industry. www.ralston.ca

Polar is your one-stop-shop for your single-use foodservice product requirements. Polar has the container that will meet your packaging needs by providing safe, clean HMR and take out solutions. www.polarpak.ca

• Special care should be directed to the cleaning of cutting and chopping boards and of meat slicers. • Use of disposable wipers or paper towels are preferable. • Keep all food storage areas clean, cool, tidy and dry. • Wipe cans over the tops prior to opening. Do not forget to clean the can opener. • Give your entire kitchen a thorough ‘spring clean’ periodically. • Empty garbage bins regularly, as they are an obvious breeding ground for germs. • Do not forget to regularly clean ovens and grills by using a product designed for the purpose. This will allow you to preserve the good quality and taste of your food. It will also prevent deposits of baked-on carbon, which could be harmful to your customers’ health.

It is important to use the right materials for the job: • Dishwashing detergents and liquids are designed to dissolve grease, oil and dirt. • Disinfectants and sanitizers are designed to kill germs. These are powerful agents and should not be used indiscriminately. • Anti-bacterial hand cleaners can also kill germs. • Always clean surfaces first with detergent to remove any grease and dirt, then apply disinfectant or sanitizers to kill any remaining germs. A no rinse sanitizer is recommended due to its convenience and ease of use. Your personnel constitutes an important resource which can also help attract or deter potential customers. By improving the cleanliness of your establishment and encouraging them to participate in its upkeep, you are not only improving productivity and morale, but you will also be improving the overall reputation of your establishment and attracting business. . Copyright © 2007 Avmor Ltd. All rights reserved

Whatever your needs — insulation, durability, style or convenience — there’s a Pactiv container, tray and wrap for nearly any occasion and price-point, the perfect solution for ensuring take-out quality. www.pactiv.com

Avmor offers an extensive array of cleaning solutions that will specifically address your foodservice needs and budget. Ensure a healthy indoor environment with Avmor. www.avmor.com

Enhance your operation’s sanitation with our selection of individually-wrapped straws. Your customers’ straws stay clean and untouched until ready for use. www.stonestraw.com CHEFCONNEXION.CA

Variety. Quality.

FALL / WINTER 2015-16

Innovation.

RECIPE CENTRAL

Ready for new and exciting entrees? Here are four easy yet satisfying dishes—even one that’s vegetarian. Try using your own preferred (or overstocked) ingredients; also experiment with herbs and spices.

Enjoy!

Centre of Attention

CHEFCONNEXION.CA

RECIPE CENTRAL

SALMON CHOWDER

SQUASH-FARRO GRATIN

Serves: 4

Serves: 6

INGREDIENTS

6 slices bacon 2 small onions, finely chopped 2 tsp dried dill 1 bay leaf Black pepper, to taste ¼ tsp cayenne pepper, or to taste 2 cloves OR 1 tbsp finely chopped garlic 4 stalks celery, finely chopped 2 cups finely chopped peeled turnips OR small cauliflower florets 3 cups chicken broth

2 lbs winter squash, peeled & cut in ½-inch dice Salt & freshly ground pepper 4 tbsp extra virgin olive oil 1 lb leeks (2 large), white & light green parts only, cleaned & chopped 2 garlic cloves, minced 1–2 tbsp dried mint (to taste) OR 1–2 tbsp dried thyme & oregano 3 eggs 3 oz feta, crumbled ¾ cup cooked farro

2, 7.5-oz cans salmon; reserve juices

INSTRUCTIONS

2, 14-oz cans full fat coconut milk

1. Heat oven to 425 degrees. Line a baking sheet

INSTRUCTIONS 1. Separate salmon into chunks; pick through for bones.

Chop any skin very fine, if desired in chowder. 2. Cook bacon in a large saucepan over medium-low heat,

until fat is released, about 10 minutes. Add onion, dill, bay leaf, black pepper and cayenne; and cook until bacon is barely crispy, about 10 more minutes. 3. Add garlic, celery, turnips/cauliflower and chicken

broth. Simmer until vegetables are almost tender (about 5–7 minutes). 4. Add salmon chunks and juices, and simmer a few more

minutes to heat through. Stir in coconut milk. Bring to a slow boil; then simmer over low heat for a few minutes. Remove bay leaf.

with parchment. Place squash on sheet, season with salt and pepper. Add 2 tablespoons oil; toss to evenly coat. Roast until tender and lightly colored, about 25 to 30 minutes; stir every 10 minutes. Remove from oven and set aside. Reduce heat to 375 degrees. 2. Warm another tablespoon of oil over medium

heat in large, heavy skillet and add leeks. Cook, stirring, until they begin to soften, about 2 minutes. Add a generous pinch of salt and continue to cook and stir until tender, another 3 to 4 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add squash and spice(s) to pan and toss together. Remove from heat. 3. Crack eggs into large bowl and beat. Add salt to

taste (remember feta is very salty) and feta; mix until feta has broken up. Stir in squash mixture and farro. Scrape into oiled 2-quart baking dish. Drizzle remaining oil over top. 4. Bake 35 minutes, or until lightly browned.

Remove from heat. Serve hot, warm or room temperature. Tip: Roast squash up to 2 days ahead. Cooked farro keeps 3–4 days in the refrigerator and freezes well. Gratin can be stored 4–5 days in the refrigerator and up to 1 month frozen (thaw in medium oven or at room temperature).

FALL / WINTER 2015-16

RECIPE CENTRAL

WINTER BEEF STEW Serves: 8 INGREDIENTS

1 small turnip or swede, roughly sliced 2 tbsp all-purpose flour (optional) Minced fresh parsley

3 tbsp olive oil

INSTRUCTIONS

1 tbsp butter

1. Heat oil and butter in a pan and brown beef. Remove

2 lbs beef stew meat (e.g., chuck shoulder, bottom eye roast, top round) 3 cloves garlic, minced 1 medium onion, diced 1 beer, can or bottle 4 cups beef broth, more as needed 1 tbsp Worcestershire sauce 2–3 tbsp tomato paste 1 tsp brown sugar ½ tsp each paprika & kosher salt Freshly ground black pepper 2 carrots, roughly sliced 2 parsnips, roughly sliced

meat from pan, toss in garlic and onions, and cook until they soften, about 3 minutes. Pour in beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return beef to pan, cover and simmer on low heat until very tender, 1½ to 2 hours. If liquid gets too low, supplement broth. 2. Add vegetables and continue to simmer until they’re

tender and liquid is reduced, about 30 minutes. 3. If stew is too brothy, remove a cup of cooking liquid and

stir flour into it; then stir liquid/flour mixture back into pan. Simmer 10 minutes or until stew is thick. Meat should be very tender; if not, continue to cook. To finish, stir parsley through the stew. Tip: Omit the Worcestershire sauce, substitute rice flour and replace the beer with stock or wine to make this gluten free.

CHEFCONNEXION.CA

RECIPE CENTRAL

UP-TO-DATE ENCHILADAS Serves: 8

1. Marinate chicken: Trim fat; slice crosswise (¼- to

8 large flour tortillas

½-inch wide). Place in bowl or freezer bag. Add other ingredients and mix. Marinate in the refrigerator 30 minutes or up to 2 days.

Chicken Marinade:

2. Tomato sauce: In large saucepan, heat oil over medium;

INGREDIENTS

2 lb boneless, skinless chicken thighs 2½ tbsp lime juice 1½ tsp each kosher salt & dried oregano 2 tsp each ground cumin & chili powder

sauté onion and garlic with spices, stirring occasionally, until softened, about 5 minutes. Add tomatoes and bring to boil; reduce heat and simmer until spoon scraped across pan bottom leaves gap that fills slowly, about 20 minutes.

½ tsp smoked paprika

3. Chicken filling: Drain marinade from chicken. In large

1 garlic clove, minced

skillet, heat oil over medium-high; brown chicken in batches. Transfer to bowl.

Few dashes hot sauce (optional) Tomato Sauce: 1 tbsp olive oil 1 onion, minced 2 cloves garlic, minced 2 tbsp chili powder 1 tsp each ground coriander & dried oregano ½ tsp each ground cumin & salt ¼ tsp pepper 1 can (28 oz) chopped tomatoes Filling/Garnish: 1 tbsp olive oil 1 sweet red pepper, cored, seeded & sliced 2 cups Mexican blend shredded cheese ¼ cup fresh cilantro, chopped Pickled jalapenos

INSTRUCTIONS

FALL/WINTER 2015-16

4. Drain fat from pan. Add red pepper, salt and pepper;

cook over medium heat, stirring, until tender-crisp, 3 minutes. Add to chicken; let cool. Stir in 1 cup cheese and 2 tbsp cilantro. 5. Spread 1 cup tomato sauce in 13x9 glass baking dish.

Ladle heaping ½ cup filling down centre of each tortilla; roll tightly and place, seam side down, in dish. Spoon on remaining sauce. Cover with foil; bake at 375°F for 30 minutes. 6. Sprinkle with remaining cheese; bake, uncovered, until

tip of knife inserted in centre of enchilada 5 seconds comes out hot (about 10 minutes). Sprinkle with remaining cilantro and pickled jalapenos. Serve with guacamole, beans, sour cream, roasted-corn salsa— whatever you like! TIP: If prepared ahead and frozen, add 10 minutes to covered baking time.

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CHEFCONNEXION.CA

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Chef Connexion is published twice a year by Greenbridge Foodservice in partnership with the following distributor members:

Smoked Meat Poutine Ingredients

Directions

ADL Foods 400 Read Drive Summerside, Prince Edward Island C1N 5A9 888-235-6455 adl.ca AOF Service Alimentaire 2150 rue Sigouin Drummondville, Québec J2C 5Z4 819-477-5353 aof.ca

N e x t I s s u e : S P R I N G / S U M M E R 2 016 We’re happily preparing more tips to help you successfully navigate the changing landscape of foodservice—including rewards from

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40 Alasko Foods Inc.

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46 Cascades Tissue Group

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55 Unilever Food Solutions

58 Export Packers Company Limited

24 Weston Bakeries Limited

BC Gay Lea Foods

15 Wing’s Food Products

48 High Liner Foods Inc.

www.cavendishfarms.com

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