Chef Connexion Spring / Summer 2015 by Chef Connexion

Spring/Summer 2015

Green & Light Makeover Time At Home on the Web Better Equipped Recruit & Motivate

SPRING/SUMMER 2015

Earn more rewards with every purchase. Learn how inside!

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Art Direction / Layout: Newhall Klein, Inc.

Chef Connexion is published twice a year by Greenbridge Foodservice in partnership with the following distributor members: 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 : FA L L / W I N T E R 2 015 Look forward to more great benefits of Brand Points PLUS in our upcoming . Then dive into the art of succulent roasting, plus creating desserts and beverages to brighten the season. On the business side, we’ll cover best practices for menus and more, gleaned from successful chains— also strategies for social media marketing and reducing food waste. Finally, learn how to make crunching the numbers more doable than ever!

AD INDEX Pg Advertiser

Pg Advertiser

28 Alasko Foods Inc.

13 Keybrand Foods Inc.

35 Ardent Mills

14 Lassonde

58 Campbell's Foodservice

41 McCain Foods

8 Cascades Tissue Group

56 Mother Parkers Tea & Coffee Inc.

30 Cavendish Farms

29 Nikolaos Fine Foods

36 Chesapeake Bay Packing

55 Parmalat Canada Inc.

42 De Luxe Paper Products

22 Rich’s Products of Canada, Ltd.

53 English Bay Batter

47 Rosina Food Products

27 Gay Lea Foods

54 Saporito Foods

48 High Liner Foods Inc.

15 Weston Bakeries

2 Idahoan Foods

Capital Foodservice 10 MacNaughton Avenue Caledonia Industrial Park Moncton, New Brunswick, E1H 3L9 800-561-7026 Flanagan Foodservice 145 Otonabee Drive Kitchener, Ontario N2C 1L7 519-748-2190 flanagan.ca MultiPlus DM Inc. 10389 Côte de Liesse Dorval, Québec H9P 2Z3 866-745-8881 multiplusdm.com Pratts Food Service 291196 Wagon Wheel Road RockyView, Alberta T4A 0E2 403-567-5479 pratts.ca Yen Bros. Food Service 1988 Vernon Drive Vancouver, British Columbia V6A 3Y6 604-255-6522 yenbros.com

We welcome your comments and suggestions. Material chosen for publication may be edited for clarity and fit. Please direct all correspondence to: Brian Hopkins Greenbridge Foodservice 1373 Victoria Street N., Unit 201 Kitchener, Ontario N2B 3R6 bhopkins@greenbridgefoodservice.ca Copyright 2015 Greenbridge Foodservice All Rights Reserved

THIS ISSUE

D E PA RT M E N T S V1

Editor’s Letter

Expert Advice

Staying Ahead

Recipe Central

F E AT U R E S 9

WHAT’S UP?

In Good Company Brand Points PLUS 16

IN SEASONS

Green & Light 23

OPEN MENU

Makeover Time 31

MARKETING 101

At Home on the Web 37

COST CHECK

Better Equipped 43

GOOD BUSINESS

Recruit & Motivate

Look for Brand Points PLUS qualifying products throughout the magazine! 3

safetycheck

EXPERT ADVICE

Nothing is more unwelcome to your business than causing an outbreak of a foodborne illness, or being traced back to giving someone an allergic reaction. Here’s a variety of tips to help you stay safe.

No Gluten Just offering gluten-free dishes isn’t enough. Invest in equipment (fryers, ovens, warmers, etc.) dedicated to preparing those items. Pans and utensils used specifically for this purpose should be clearly labelled or colour coded. Another strategy is to put together a “kit” with pre-sanitized items. For example, a plastic bag with cutting board, knives, tongs, spatula and sauté pan, plus a pair of fresh gloves: ready to cook a gluten-free (or any other allergen-free) recipe. That makes training employees easier, too.

Clean First Relying on disinfectants to “clean” hard surfaces can be wasteful and costly. Constant, thorough cleaning with soap and water is the best method to remove spills and stains before any disinfectant or sanitizer can work properly. Some operators or employees may have unrealistic expectations for disinfectants, thinking they will make surfaces 100% sterile; they do not. That said, these products work well—be sure to read labels and follow directions. Everything from best temperature to apply to length of contact time is important.

“The Dirtiest Inch” Kitchen lore points to the blade on the can opener. Train staff to wipe the tops of cans before opening; then wash the blade after using. At least once a week, take care of any built-up gunk on gears, too.

Contact! Here are good rules of thumb for when food-contact surfaces and items should be clean and sanitized. (Note: includes inside sidewalls and ceiling of microwaves.) 1. After they are used. 2. Any time food handlers have been interrupted in their task and subsequent contamination is likely. 3. Before staff begin handling a different type of food. 4. After 4 hours, if items are in constant use.

SPRING/SUMMER 2015

EXPERT ADVICE

Sign Says Everyone heard, “Go wash your hands” growing up, but the foodservice way is very specific indeed. Are you posting clear instructions that even novice employees are sure to follow? • Wet hands, wrists and lower arms with warm water and apply soap.

In the Clear

• Rub hands together vigorously for 15–20 seconds, working all surfaces, including fingers.

It’s cold in that ice bin—but not enough to kill many kinds of bacteria.

• Rinse with warm water.

Cleaning

• Use towel to turn off faucet.

• Dry thoroughly with disposable towel or air blower.

• Can you see or feel slime on the machine’s inside? That’s actually biofilm (yuck!) that can thicken and spread. Many machines have an ultraviolet (UV) light in the bin—which doesn’t reduce the need for sanitization but rather the frequency it needs to be done. Lamp kits are available to retrofit older models. • Clean bins at least monthly, if not weekly. Remove scale at least twice each year. • Turn off machine; discard leftover ice. • Wipe down interior and exterior bin surfaces with a clean, sanitizer-soaked towel. • Spray surfaces with sanitizer and allow to air dry. • Clean gaskets and all door surfaces. • Shine a bright light inside the machine to inspect corners and difficult-to-see areas for residual soil or contamination. If present, repeat the cleaning process. • Before turning the machine on, completely wipe away any sanitizer that may have collected inside.

Everyday precautions • Put on gloves before removing ice from a machine or bins. • Don’t set bins on the floor while filling or after use. • Use a clean dolly or cart to transport bins. • Only use scoops to serve ice, never a cup or hands. • Store scoops in a clean, protected location. • Wash, rinse, and sanitize scoops every four hours. • Toss cracked or chipped scoops, bins, and other transport devices. CHEFCONNEXION.CA

comfortevolution

STAYING AHEAD

Familiar favourites will always be popular with customers, but twists and tricks keep them fresh—and even fun.

New Poutine All those french fries covered with cheese curds and gravy? The dish may have originated in Quebec, but eateries across Canada are putting their own spin on the increasingly popular item. You’ll see variations— like gravy made from veal stock, and chile-hot cheese. Toppings? Mushrooms, bacon, rabbit and lobster are in the mix. What’s more, even the fries get new versions, as in herbed seasoning.

Afters Now

Using classic sweets in a gourmet way is still very of-themoment with chefs. Examples include making truffles with a certain beloved coffee-flavoured candy bar, or crushing it to top chocolate ice cream, sour-cream cakes and cheesecakes. The iconic restaurant chain BeaverTails/Queues de Castor isn’t the only one to continue the search for things that go great on the flat-slap pastry: try chocolate with a bit of heat, like cayenne, or the extra sourness of fresh-squeezed lemon juice or lemon curd. (You’ll even find a healthier, low-sugar, oven-baked recipe at inspirededibles.ca.)

Proteinaceous One of the hits in the world of cookbooks—Amy Rosen’s Toronto Cooks: 100 Signature Recipes from the City’s Best Restaurants. Billed as “recipes from the motherland imbued with local ingredients,” traditional meats get the star treatment, like bison short ribs. Then there’s octopus (with XO sauce), and crab fritters, and scallops, and duck egg, and Muscovy duck breast.

Together at Last Maple. Bacon. Canadians love them both. So why not maple-bacon doughnuts? And crisp bacon bits in the pancakes, ladled with syrup. Branching out even more, roasted Brussels sprouts with bacon, maple syrup and a splash of balsamic vinegar is very trendy. So is maple-glazed bacon updated with chili powder and rosemary. (And why not use that bacon to wrap scallops for a fabulous appetizer, entrée or signature brunch offering?)

SPRING/SUMMER 2015

STAYING AHEAD

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WHAT'S UP?

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WHAT'S UP?

Starting with… What better way to launch Chef Connexion magazine than introducing a program that gives you tangible rewards for the purchases you make every day? Brand Points PLUS does all that. You deserve this! It’s simple: Continue to buy brands you love, and enjoy rewards. This program gives back to YOU like none other. Once you enroll, the savings just keep rolling in.

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Name Recognition Qualifying products represent the national brands you know and trust. That’s why Brand Points Plus is truly a win-win. You continue to serve the quality goods that customers recognize by name, AND you gain free kitchen tools…or even a much-needed getaway. Visit brandpointsplus.ca to browse the complete selection of qualifying products.

So Much to Choose! As for rewards, this is what we’re talking about…free equipment for your operation, cool gadgets and even destination trips for you and the family. Choose anything from smallwares to planning your great escape. And the options are extensive (would you expect anything else from us?). Enjoy a welldeserved getaway, or use your rewards to incentivize employees.

SPRING/SUMMER 2015

WHAT'S UP

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WHAT'S UP?

inspired

M E N U

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IN SEASONS

Green Light

SPRING/SUMMER 2015

IN SEASONS

Who doesn’t look forward to longer days—and the fresh flavours of spring and summer? Chefs welcome the warmer seasons, with their bounty of produce and the chance to make simpler dishes.

Open a Jar Pickling and preserving is one of the trendiest trends going, and you don’t have to do it yourself. Get the classic Italian giardiniera: cauliflower, carrots, red bell and/or Serrano pepper, celery. Or sauerkraut. Other tasty vegetable options are available, too— artichokes, mushrooms, onions—you name it. Use them to upgrade salads, or for premium side dishes for steaks and more. And don’t forget fruits: preserved lemon, for example. Chop it with shallots, fresh dill, olive oil and ground black pepper to make a relish perfect for everything from salmon to bruschetta. Finally, remember that vinegars and fermented sauces (like

soy, tamari, Asian fish sauce) give that “pickled and preserved” flavour customers want now.

Just a Sample Flexibility is key in foodservice. Just look at how customization of ingredients and portion sizes has taken off. Then there’s produce coming in and out of season, and weather that’s affecting appetites. Enjoy the constant change: Your menu strategy could include sampler plates; an

especially good fit with spring and summer fare. An array of tempting salads is ideal. Start with grains like quinoa and faro, or pasta and rice (white or brown). Also perfect for the salad mix: a whole range of seasonal greens, or those pickled veggies. Combining raw, cooked and charred vegetables for salad like one of Canada’s hottest restaurants, Model Milk, is sure to impress. A page from their playbook: start with kale leaves (stems trimmed out and massaged with olive oil to tenderize), roast a few beets and char some fresh cherries; dress with a cherry-lemon vinaigrette and sprinkle with chevre.

CHEFCONNEXION.CA

IN SEASONS

Spring The birds are tweeting, the fresh peas are snapping, the grill is sizzling…

CATERING AHEAD Now’s the time to plan exciting new takeaway and event meals. Picnic baskets? Bento-style boxes? Wedding barbecues? Family reunion party platters? Refreshing these offerings—and promoting them—could bring new business your way.

SPRING/SUMMER 2015

IN SEASONS

Grill Marks Fire it up, and not just for tried-andtrue burgers, chicken, steak and pork barbecue. Vegetables like zucchini and cauliflower, even fruits, taste great when cooked over gas, wood, or coals. Slice and sear veggies for sides, or an exciting twist to appetizers. Fresh bell peppers, mushrooms, onions … so appealing. Treat portobellas like steak, and make a succulent sandwich that even meat-lovers can appreciate. Speaking of meats, cook fruits on the rack to accompany them—think BBQ ribs plus pineapple. Or put on some peaches, a real treat with frozen vanilla custard or cheesecake.

Protein Appeal Spring is a classic time for lamb. You don’t need to go as far as offering a leg or crown roast; why not menu a juicy lamb burger, or even some twobite “lollipop” chops, made from petite ribs? Savoury stew is another option for this versatile protein— especially when you use new potatoes

and spring onions, ingredients that are at their best right now. A lighter, brothier presentation with garlic and vegetables makes it fresh. Sausage + grilled fennel. Steak + parslied new potatoes. Fish + watercress pesto. Enjoy rummaging through Nature’s pantry for dishes that don’t need much to be tasty and appealing.

Thin Is In Shave vegetables on a mandoline (or otherwise slice them in ribbons), and they’re ready to eat raw in salads, turn into slaws, or use as a garnish for soups. Asparagus, zucchini, beets—just a few to consider. And summertime pizza with a thin, sesame-seed accented crust, vinegar & oil sauce, dollops of fresh mozz and some of those skinny veggies—it’s the perfect pie for the season. It makes a great shared appetizer, too.

Mmm, Healthy Even customers who’ve let their New Year’s resolutions slide will be looking for dishes with fewer calories, less sugar and salt, and perhaps no gluten. Research has proven the trend. Be ready to compensate with terrific flavour: fresh herbs, aromatic spices, specialty vinegars and oils. Robust cheeses go a long way toward cutting fat by using only small amounts; examples include Asiago and feta.

FAN THE FOOD Fill the plate—with a prettier presentation that helps boost the bottom line. • •

•

Slice and spread out chicken, pork and beef. Cut shrimp almost in half, lengthwise, before cooking; that’s a profitable butterfly. Instead of an 8- or 9-ounce swordfish filet, poach 6-ouncers and cut into medallions.

CHEFCONNEXION.CA

IN SEASONS

Summer It’s in full bloom, and customers are craving cool. Here’s inspiration to give them what they want.

SPRING/SUMMER 2015

IN SEASONS

Soup & Salad Nothing is more refreshing than chilled soup teamed with crisp green salad. Classic vichysssoise, cucumber or beet—today, with more base options than heavy cream—is simple to make and spoons up deliciously, too. Other taste sensations include zucchini with crème fraiche, peas with mascarpone whipped into chicken broth, and carrot with Greek yogourt and a dash of harissa, the trendy Middle Eastern spice blend. And remember the delightful possibilities of cold fruit soups: e.g., strawberry or blueberry with yogourt and a dash of nutmeg. For the salad, tucking in a few bitter greens is very much of-the-moment. Try radicchio, arugula, mustard, endive or frisée—even sharp-tasting dandelion greens.

Nicely Skewered It’s a great time for kebobs! A good way to use up both protein and produce—and offer exciting specials, too. Present artful combinations of seafood or red meats with vegetables. Or let customers mix and match: customization is all the rage with QSR startups and your local burger joint. Rubs and glazes with a spicy kick add flavour to the protein parts.

Zesty marinades are on trend, too; use citrus juice or premium vinegar as the base, toss in a few herbs and/or spices, and soak everything.

Burger Bonanza The gourmet burger boom shows no sign of stopping—and there’s no end of toppings. From trendy kimchee to ketchup with a kick of balsamic vinegar, condiments bring much of the appeal. Then there’s mayo—call it aioli if you want to advertise the upscale aspect. Combined with flavoured vinegars, smoothed with truffle oil, even spiked with jalapeño or other peppers, this is a whole new way to get signature style.

ON TREND: SALAD SPRINKLES •

Spiced sunflower seeds

•

Smoked almonds

•

Cumin-spiked croutons

•

Oat crisps

Definitely Hot Barbecue sauces zapped with piquant chipotle peppers or sriracha. Spicier mustards for burgers, franks and sausage sandwiches. Prawns with a Creole sauce. Minced jalapeño in the potato salad or coleslaw. Even a touch of cayenne or chili in your chocolate cake or ice cream. There are many ways to bring on the heat that’s so popular with customers right now. Look to ethnic cuisines for ideas, from Korean and Thai to African and Caribbean; you’ll see spices, peppers, and people happily fanning themselves no matter what the weather.

AHHHH, DRINKS •

Fruit smoothies: citrus, berries, or lean & green, e.g., spinach

•

Lemonade: with basil, mint, or berry syrup

•

Iced teas: e.g., mango-ginger, green tea w/peaches

•

Light ales: Belgians, IPAs, Summer Weiss

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OPEN MENU

Makeover

Time

109 seconds. Thatâ&#x20AC;&#x2122;s how long most people will take to read your menu. Does it tell customers what they want to know? Is it attractive enough to hang outside the door? Give this selling tool all the attention it deserves.

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OPEN MENU

What Goes Where?

Looks & $ Experts are continually studying menu design, also called menu engineering or menu psychology. One piece of advice: don’t use dollar signs. Another, avoid ending prices in “.99” unless you want items to have an “on sale” appeal—.“95” is better. Most venues will see success with formats like “12.00” or “12”. High-end venues can get away with “12 dollars” or “Twelve dollars”. Prices should be listed last, and not highlighted in any way. Finally, because most diners end up ordering from the middle range, starting each list with an expensive item (or otherwise showcasing a few) makes the rest seem like a good deal. Last tip: Avoid having prices line up in columns.

LOOK UP

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SPRING/SUMMER 2015

Electronic menu boards are hip. And not just for counter service or drive-throughs; they are dining-room decor. Some of the hippest feature a social media feed showcasing customer comments, photos or video, or incorporate TV shows or house-produced video.

Newspapers were studied endlessly to make them more appealing, and menu design follows much of the same formatting rationale. The most important, most profitable items (or specials) go at the top right of Page 1, where people tend to look first. New research points out that top left is another area of interest, like reading a book. Highlight profit-makers with boxes, coloured type, more white space. Again, you have many options that do the trick. Also effective, depending on your concept: one or two high-quality photos, but they must be beautifully arranged and shot. Another strategy is using a few icons or illustrations to direct attention . Examples? Apple and cinnamon stick for apple pie, or a chili pepper for anything spicy like ribs. If you offer specialty items such as gluten-free, heart-healthy, vegetarian or vegan, most venues put these in a separate section.

Colour Your Words Even a few descriptive words or phrases can increase check averages. Think “slow cooked,” “farm fresh” and “our own recipe.” Sometimes a carefully chosen name paints the picture: Hand-Cut Steak, Seared. Research shows diners are also drawn to “family” dishes, named for Grandma or Grandmere, for example. And even the most commonly used categories can get creative. Like “On Bread” to indicate sandwiches. As for colour: hospitality educators teach that red and blue on the menu stimulate appetite, while grey and purple signal “you’re full.” With digital printing, you could even test a

OPEN MENU

few designs to help find what works best for your concept. Sticking with just a few hues is usually best. What’s more, there are creative ways to tie menu graphics to your logo, even the ambience of your eating area— perhaps consult a professional here.

Right Type The typography is also important, both to represent your brand and be readable by your customers. Black on white type is most legible, so think about font and background colours if you cater to senior citizens. Size of type obviously makes a difference, too, in whether patrons pull out the reading glasses. Oh, and please don’t capitalize EVERYTHING: Using all caps is OK once in a while. Review online templates for ideas, or even hire someone to create your menu for you. If you go this route, be sure: Do you own the menu or does the company? Also get the low-down on fees (monthly? yearly? both?), how many revisions are included to get to your final design, and how often you can update or change your menu and at what cost. Look for choices in paper stock and number of pages; check for extra charges here, too.

Details, Details Misspelled words. Scratched-out prices or items. Frayed edges. Spots and stains. Sticky plastic covers. Don’t think these won’t be noticed— or won’t matter to your overall impression. Just like scrupulously clean floors, seats and tables, your menu reflects both your professionalism and what’s going on back in the kitchen.

CHEFCONNEXION.CA

OPEN MENU

For sure, paring larger menus helps make inventory easier and could help kitchen staff keep up with orders when the rush is on.

SPRING/SUMMER 2015

Too Many? Something for everyone or an overwhelming array of underwhelming dishesâ&#x20AC;Ś Casual restaurant chains such as Red Lobster and Olive Garden are working to avoid the latter by paring their large menus. Part of the rationale is that a tighter list of offerings also speeds up service. For sure, it helps make inventory easier and could help kitchen staff keep up with orders when the rush is on. The culinary school rule for an

optimal menu: 10 apps (at least one vegetarian), 10 mains (at least one vegetarian), 6 desserts. So fewer dishes, fewer pages, could result in more money in your pocket. Another trick, in case you have the opposite problem: increasing the menu size while cutting the food inventory in half. Could you do the same, and list dishes that start with many of the same basic ingredients to build sandwiches, soups, entrĂŠes and appetizers?

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SPRING/SUMMER 2015

DEPARTMENT

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MARKETING 101

@Home

on the Web Even if you’re using standard advertising or social media (consistently, we hope), you really should have a website. Simply because customers today—and potential customers—expect it. Your website is the go-to: Keep it exciting and relevant! But first, it needs to be both functional and interesting. CHEFCONNEXION.CA

MARKETING 101

In Hand

PERSONALITY PLUS Even with partnership, the ultimate responsibility is yours. •

•

Site leader and visionary, keeping to your business plan Specific goal setter: e.g., get XX% more catering jobs Blog with stories, share recipes, talk about community service

SPRING/SUMMER 2015

A high percentage of people use smartphones and tablets to look online for places to eat and drink. So your best bet is a website that’s got Responsive Design. You probably can’t avoid using a professional here, but you can request a beautiful yet minimal design to keep costs low. HTML 5, for example, adapts content to viewers’ screens: no pinch & zoom, no slow load times. And be sure your site works equally well for Android, iOS, etc. Your designer should test it, but asking staffers to check performance on their phones will confirm.

Gracious Host Finding your best hosting partner is worth the effort. Look at support you might want or need: via phone, email, live chat or online forums—and the hours of availability. Also look at loading speed: everything should

come up fast; customers today won’t wait. Finally, look at expected uptime. Ninety-nine percent sound good? It is, but remember that 99.9% of one year is 363.35 days out of 365. Hopefully your host has answers and assistance when things go blooey. Then there are services to consider. Ask about shared, VPS (virtual private), dedicated, and fully managed, and what they would mean for you. Finally, find out about storage capacity and the number of domains per account. It’s OK to push for understandable language and more than one explanation—after all, you’re paying the bill.

MARKETING 101

Simple Musts

Menu Means

It’s surprising how many owners remember the bells and whistles and forget the address and phone number. And the hours of operation. That and what you serve—the type of food or your actual menu—are the very least that customers are looking for. Plus a few attractive photos of food, and possibly your seating area (note that your brother-in-law may not be the best choice of photographer). Services like catering and takeaway, a children’s menu if you have it, a separate bar: a quick list is helpful and not too complicated to design and promote.

According to research, an online menu is a definite selling tool. And there are plenty of ways to make that happen, from using a separate web page to downloadable PDFs, especially if your offerings change often. You can even link from your website to Facebook or another social media platform and put the menu there. Be sure to update immediately, or even build excitement with a “coming soon”: No one wants to read your “holiday menu” in June.

Finally, advantages like free parking or vegan dishes or a family focus sell—make them stand out. Situate them prominently, or use a photo or separate page; a good designer will be of assistance here.

Going the next step with online ordering creates even more opportunity—boosting your venue on search engines and giving you another chance to send a “what’s happening” message to customers.

According to research, an online menu is a definite selling tool. And there are plenty of ways to make that happen...

CHEFCONNEXION.CA

MARKETING 101

Inte-great-ion Have a great site? Now talk about it everywhere: menu, table tents, placemats, window decal, advertising, social media. Put the address on takeaway bags, catering contracts, signage; you name it. If you’re ever interviewed for television, a newspaper or news site, mention your website—even what people will find there. Donating to charity? In the acknowledgment, ask to have your website address included with your business name. On the site itself, link to your social accounts. Or to a Vine or YouTube video with a house recipe, even a

SPRING/SUMMER 2015

wine or beer pairing suggestion—85% of folks who see a video are more likely to visit.

Team Players Feeling overwhelmed? You’re not in this alone. Other staffers may be helpful in creating your website and overseeing it. Solicit suggestions for content, and feedback about the design. Convey your prep cook’s excitement about the new burrito. Ask a catering customer if you can post her enthusiastic comment about her bachelorette party. Make sure management has the website host’s contact number in case they’re first to see that yours has gone dark.

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WILD-HARVESTED, FLAVOURFUL, IMPRESSIVE Harvested wild from the cold and fertile North Atlantic waters, Chesapeake Bay Scallops are considered the finest available because of their firm texture and exceptional, naturally sweet flavour. Our succulent sea scallops are individually inspected to meet very strict standards. They’re inspected and processed immediately —at the peak of freshness—in our A+ rated facility. Then they’re shipped to you, ready to be grilled, broiled or baked for a 5-star dining experience. • 100-percent natural: no moisture added and chemical free • Dry pack ensures a true yield and best flavour • Consistent year-round supply in a full range of sizes, U8 to 30-40

MAPLE-GLAZED SCALLOPS 1 Serving INGREDIENTS 1 sweet potato 4 large Chesapeake scallops (or 8 medium) 1 cup maple syrup ¼ cup cider vinegar ½ tsp crushed red pepper 1 tbsp olive oil 1 tbs butter INSTRUCTIONS 1. Peel the sweet potato and slice lengthwise as thin

as possible. Turn the slices 90 degrees and cut again as thin as you can to make mini fries, placing the completed slices in a bowl of cold water as you work. When all the slices are cut, pat dry and place in a 350-degree fryer or a pot with oil at 350 degrees—you won’t need a lot of oil; feel free to work in batches. Fry slices until lightly golden (they’ll still be limp), and place them on a paper towel to cool. 2. Pat scallops dry and salt lightly. Put olive oil in a sauté

pan and preheat on medium. Add scallops, and be sure to give the pan a quick shake as you cook, so they don’t stick. Sauté for three minutes, or until golden, and flip. Remove scallops and add the maple syrup, vinegar and crushed pepper. Reduce the liquid to a glaze, and finish with the butter. Return scallops to pan and coat with glaze. 3. To serve, place the glazed scallops on a bed of fries and

drizzle with any remaining sauce.

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COST CHECK

Better Equipped

Several jobs are never complete in the restaurant business: bringing in more customers, making processes simpler and faster, and finding ways to cut costs. Fortunately, many of todayâ&#x20AC;&#x2122;s trends in technology and equipment can help smart operators move all three to the next level. CHEFCONNEXION.CA

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Keeping Tablets You’ve likely already seen tableside tablets popping up at airport restaurants. They can do everything from displaying the menu or wine list to taking the order, allowing patrons to play games, requesting server attention or accepting payment. Tablets—and their cousins, kiosks— can lower overhead and labour costs, and help provide speedier, more accurate service. Buffalo Wild Wings is one of the largest chains to embrace the power of self-ordering, and is in the midst of installing tablets at every table. Quebec’s La Cage aux Sports chain is using a server-tablet strategy, believing it allows fewer employees to handle busy nights, as well as easily upsell drinks and food.

Prices Now Lowering and raising prices according to daypart is possible with a combination of digital menu boards and super-duper POS systems. Menu substitutions can also be made in a snap—and limited time offers can be more “limited” than ever. Of course, you can still keep tablets in your own hands by using POS systems connected with the e-wallet option. Opportunities abound to track real-time sales numbers, split bills easily, create customized menus, and offer paper or magnetic gift certificates. Security features include fingerprint ID and compatibility with the EMV standard (fraud-loss protection developed by credit-card companies including MasterCard and Visa).

Superhero Ovens

Shifting Software Having the right person in the right place at the right time can improve just about every single task in your restaurant. Many operators now use software and mobile apps to streamline scheduling. The best versions will even create schedules based on sales and traffic forecasts, provide visibility into overtime during the “who-when” process and incorporate performance management.

They Deliver If you’ve never considered providing takeaway meals, you may want to start. Amazon and Uber—the car service—are rolling out low-cost restaurant delivery service in test markets. So the landscape of delivery options is changing fast everywhere, and experiments in the U.S. and Spain are sure to land here in Canada. In Los Angeles, for example, consumers can order lunch or dinner via the Uber smartphone app and have it delivered in 10 minutes for a flat fee of $3. Amazon is trying something similar in urban areas, where you can have food delivered from restaurants—usually for free. With Uber and Amazon in our country already, they’re sure to put us in the delivery system if the schemes prove successful.

Turning our attention to trendy equipment, combi ovens remain in high demand. Multiple cooking modes—convection, steam, or combination—allow you to bake, grill, roast, steam and more with just one piece of equipment while providing consistent results every time. They can even provide deep-fat crispiness—without the deep fat. Or “rethermalizing” options that help foods taste as fresh as the day they were frozen. You can “poach” fish using the steam mode. Also, do complete cycle baking: proof, dry bake, steam, repeat dry bake. Some models even let you turn your personal recipes into barcodes so staff can simply scan a code to cook the perfect lasagna.

Everybody Loves… Still one of the world’s favourite foods, pizza is more popular than ever—just look at the proliferation of quick-serve joints copying the new “point at the ingredients and watch us cook them” model. With innovative self-ventilating conveyor ovens that can bake a customized pie in about two minutes, operators who might have thought twice about serving something so time-intensive now have another option for bar noshes, lunches and snacks.

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A 3-D “printer” that makes edible objects out of chocolate or sugar. A special “gun” that smokes foods—load it with wood chips, spices, flowers… ??? Moving a centrifuge from the research laboratory to the kitchen, to mix drinks. Foams, froths and vapours require the highest of high tech; so do edible containers, now in development. What’s next?

Always in Style Knife work takes skill and plenty of time back of the house. Products like the Onion King® and Tomato Tamer® reduce the effort and help make the kitchen safer, too. Perhaps you already know about special blenders for quiet environments—or just to lower the noise level so the cooks can call out to each other a little more clearly. Items like cheese wires, salad spinners, panini grills, french fry cutters, rice cookers, electric spice grinders: Make the job easier and save money!

Meaty Choices Today some chefs want to be hands-on: learning to trim primal cuts or taking entire courses in butchering. For them, a manual grinder versus an electric is something to seriously consider. Handsaws and cleavers for in-house breakdown of carcasses are paired with electric slicers in their toolbox. Some even offer meats to customers for take-home-and-cook convenience—and another source of profit. On the flip side, portion control and back-of-the-house simplicity is the plus for most operators, and the more profitable (and food safe) way to go. No special equipment necessary!

LEASE, PLEASE Major equipment purchases are a big decision. Sometimes renting first can help you make the right one. Ask!

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3dsystems.com/chefjet

Science Projects

For the grill? Models using radiant ceramic rods distribute heat evenly and help achieve that perfect sear.

Cut Time, Energy Last but not least, technology is making inroads in labour. The combi ovens mentioned earlier are an excellent example. Then there are ice machines that help sanitize themselves with ultraviolet light oxidation (see pg. 11), and dishwashers that reduce water use and dry dishes faster.

App Me Several restaurants featured on Canada Food Network’s “You Gotta Eat Here” offer mobile applications to: • •

•

facilitate online ordering present real-time coupons and specials send “push messages” to customers

(See morriseast.com, ddmau.ca for examples.)

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S U S TA I N A B L E F O O D S E R V I C E PA C K A G I N G

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GOOD BUSINESS

Recruit & Motivate Youâ&#x20AC;&#x2122;ve got open slots and you want to fill them. But not with just anyone. There are ways to make the entire hiring process easier, from advertising for help to interviewing to encouraging staff to stick around longer.

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GOOD BUSINESS

Who They Know One of the best strategies for bringing on great workers is to ask your already great workers. If they’re happy, and they’re doing things right, chances are they can connect you with others like themselves. Just ask! Trying social media, like Twitter, to reach younger people could be the way to go today; LinkedIn is one obvious example for management recruiting. Whichever platform you’re on, there may be a fun avenue to let people know “Help Wanted.” And when giants like Tim Hortons aren’t embarrassed to recruit on the company website, there’s a lesson here. (The way TH talks about staff qualifications, it’s another method of marketing. See timhortons.com.)

School Days Do you hire at age 16, when other operators want hires to be 18? You might find this an effective way to funnel more prospects into your entry-level jobs. Do you have a presence at the local secondary school, vocational school, college or university? Consider offering internships to students. You could also give a lecture in a business class on how to run a restaurant in order to get face time with potential employees. Or, think about placing an ad in the school newspaper, website or yearbook.

Q the Questions Perhaps you’ve heard it said that you can train for skills, but you can’t train for attitude. Does this potential hire have a passion for excellence? Are

they able to tell you how they think others see them? Getting personal, know the questions you can legally ask (helpful guide at bit.ly/forms_and_interviews). Know the Employment Standards for your province or territory, or whether you’re covered by federal regs. Be up to speed on the rules for young workers, foreign workers, etc.

The Other App That’s your employment application. Make sure it’s legal, asking only the allowed questions. Beyond that, does it reflect the culture of your business right up front? For example, Subway, A&W and Dairy Queen put their logos right on the form. Find customizable templates online (Microsoft Office has one, for example—office. microsoft.com).

Mutual Attraction Finally, be honest: have you created a satisfying place to work? So many factors come into play here, from money (salary, tips, benefits, uniform purchases) to scheduling to simple respect for employees. An interview with the long-time CEO of steadily successful chain Buffalo Wild Wings, for example, shows her humility (nytimes.com, 12/13/14). Sally Smith instituted anonymous feedback for her job, because “it’s how I learn. It’s

GOOD BUSINESS

how I’m going to get better.” The rigid “my way or the highway” approach to ownership and management often leads to turnover. What’s more, you could miss out on effective ideas from the people under you— because you’re squashing them.

Take the Train That said, are your expectations for the job clear as … mud? Training doesn’t necessarily mean dictating, except when it comes to specific tasks like using a #16 scoop to portion-control a particular recipe. Employees feel more comfortable when parameters are set—as well as how you’re measuring their performance. That, in turn, affects how long they stay.

Also, keep learning styles in mind. First, tell trainees how to do a task. Then, show step by step. Finally, supervise while they try it for themselves. Allow time for repetition to hit their comfort level. You could even use visuals like posters, flipbooks or videos to reinforce learning or refresh on something new. Training games or competitions could be upbeat and fun, or they could feel like unfair pressure—know your employees’ personalities.

LETTING GO… Eventually someone you hire won’t make the grade. Were they a good fit in the first place? Did you train them properly? Were they supervised well? Was fair warning given, in accordance with HR best practices? Before cutting the tie, you might also consider whether you have another job they might do better.

What Next? Some people want to do the same things over and over the same way. But the restaurant biz doesn’t have too many of those! Try cross-training

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GOOD BUSINESS

for other jobs, or offering chances to move up or sideways. Ask for feedback or suggestions, giving employees more of a partnership role in your operation. Assign someone to be a mentor to a new hire. All these strategies help keep staffers engaged and enthused longer. Not so coincidentally, they make for a tighter ship as well.

Recognizing Stars What’s one of the best bonuses you can pay? Sincere compliments. Everyone loves it when you notice what they’re doing right. A public shout-out in your daily shift meetings (you have these, don’t you?). Alternatively, for the shy, a quick comment would be welcome. There are all kinds of inexpensive ways to praise: a handwritten note with a candy bar, Employee of the Month recognition, or a formal program with a regular schedule of kudos. Cactus Restaurants (headquartered in Vancouver) recently introduced Golden Plate awards for creating the best-looking plate from pre-selected menu items, and gives Golden Squeegees for the most organized, clean and efficient dish area. Or consider a paid half-day vacation to reward someone who’s gone above and beyond. Other employees will definitely notice that achievement.

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RECIPE CENTRAL

Great Tossings Ready to upgrade your salad selection? Use these recipes “as is” for starters, sides and samplers— or modify to create your own signatures. It’s easy to change the flavour profile by substituting ingredients—as in the pepitas versus filberts suggestion below. Also simple: adding herbs and spices.

Enjoy!

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RECIPE CENTRAL

GREENS WITH QUICK PICKLES Serves: 6 INGREDIENTS 1 cup + 1 tbsp unseasoned rice vinegar 3 tbsp sugar 1 tbsp kosher salt 2 cups small carrots, radishes, baby turnips and/or beets, shaved on mandoline ⅓ cup olive oil 1 tbsp fresh lemon juice 12 cups mixed tender greens (e.g. baby kale, frisée, mizuna, tatsoi, arugula) ¼ cup fresh tarragon leaves INSTRUCTIONS 1. For pickled vegetables, bring 1 cup vinegar, sugar,

and salt to a boil in small saucepan. Remove from heat and add vegetables; let sit until just tender, at least 10 minutes. Drain. 2. Whisk oil, lemon juice, and remaining vinegar in small

bowl; season vinaigrette with more lemon juice, if desired. Add salt and fresh ground black pepper to taste. 3. Toss vinaigrette, greens, and herbs in large bowl to

combine. Plate salads and top with pickled vegetables.

SUPERFOOD SLAW Serves 6 INGREDIENTS 3 tbsp red wine vinegar 3 tbsp white balsamic vinegar 2 tbsp extra-virgin olive oil 1 tbsp sesame seed oil ¼ tsp sea salt ¼ tsp freshly ground black pepper 4 cups thinly sliced red cabbage (½ to ¾ large head) ¾ cup chopped fresh parsley 2 green onions, chopped (white & green portions) 1 tbsp capers in brine (small), rinsed & patted dry 3 tbsp toasted pepita (pumpkin) seeds or filberts

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RECIPE CENTRAL

2 tbsp each minced fresh basil, mint & cilantro, plus small leaves for garnish 1 lb cellophane noodles, soaked in water until soft, drained INSTRUCTIONS 1. Make marinade by whisking together first nine

ingredients in a bowl. Reserve half the marinade in separate, small bowl.   2. Use a sharp knife to score steak on both sides in a

crosshatch pattern, no more than ½-inch deep. Place in shallow dish, pour first bowl of marinade on top and turn to coat. Cover and refrigerate at least 1 hour or overnight.  3. Prepare medium-hot fire in a grill. Remove steak from

INSTRUCTIONS 1. Whisk together all vinegars and oils, plus salt and

pepper, in small bowl.  2. Combine remaining ingredients, except sunflower seeds,

in large bowl.  3. Pour dressing over cabbage mixture and toss well; let

stand 30 minutes to mingle flavours.  4. Toss again, sprinkle with seeds and serve.

ASIAN FLANK STEAK SALAD Serves 4

marinade; let excess drip back into dish and discard. Pat dry with paper towels and season generously with salt and pepper. Place on grill directly over heat and cook, turning once and brushing with some reserved marinade, to desired level of doneness. Transfer to carving board, cover loosely with aluminum foil and let rest 5 minutes.  4. Assemble salad by dividing equal portions of lettuces,

carrot, cucumber, red onion, minced basil, mint and cilantro; add noodles. Pour 1 tbsp reserved marinade over each. Slice steak across the grain into thin strips and place on top. Garnish with basil, mint and cilantro leaves. Serve immediately.

INGREDIENTS 2 tbsp peeled & grated fresh ginger ½ cup soy sauce 2 tbsp Asian fish sauce 2 tbsp toasted sesame oil 3 garlic cloves, minced 2 green onions (white & green portions), thinly sliced 1 shallot, minced 1 Thai chili, seeded & thinly sliced 1 lime, zest & juice   1 flank steak, 1½ to 1¾ lb, trimmed 1 head Bibb lettuce, torn into small pieces 1 heart of romaine lettuce, 1-inch chunks 1 carrot, peeled & shredded 1 cucumber, peeled, seeded & shredded 1 small red onion, thinly sliced

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RECIPE CENTRAL

SPRING SHRIMP & ASPARAGUS Serves: 4-6 INGREDIENTS 2 cups mayonnaise ¼ cup white wine vinegar ¼ cup chopped fresh chives 2 tbsp water 2 garlic cloves, minced 2 lbs asparagus, trimmed, cut into 1½-inch pieces 4 small heads Bibb lettuce, torn bite-sized 1¼ lb cooked shrimp, medium, peeled 3 cups halved cherry tomatoes

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INSTRUCTIONS 1. Whisk first 5 ingredients in medium bowl. Season

dressing with salt and pepper. 2. Cook asparagus in pot of boiling salted water until

crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain well. 3. Toss lettuce with half of shrimp, half of tomatoes, and

half of asparagus in large shallow bowl. Divide and place on 4-6 plates. 4. Arrange remaining shrimp, tomatoes and asparagus

on top of and around each salad. Drizzle with dressing and serve. Prep tip: Dressing and asparagus can be made 1 day ahead. Cover separately and chill.

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