Chef Connexion Spring / Summer 2020 by Chef Connexion

SPRING/SUMMER 2020

p. 56

Google

Trends p. 19

p. 33

THIS ISSUE

D E PA R TM E N T S 2 President’s Letter 3 Great Advice 11 Horton's Spotlight 25 Staying Ahead 41 Inspired Menu 45 What’s Up 47 Taste Nation 64 Kraft/Heinz Spotlight 66 Recipe Central

FE AT U R ES 15 MARKETING 101 Online Reviews

37 Chef Connexion is published twice a

Creative Direction and Production

year by Greenbridge Foodservice

Bravada Consumer Communications

Managing Editor

Translation

Jane Auster

Jérôme Kurès

Contributing Writers Jane Auster Cherie Thompson Darren Climans

Mailing Address Chef Connexion Magazine Greenbridge Foodservice Inc. 1373 Victoria Street N. Unit 201 Kitchener, ON N2B 3R6

donalee Moulton Kate Engineer Lawrence Herzog

www.chefconnexion.ca www.brandpointsplus.ca

19 FOODIE Google Trends 33 OPEN MENU Craveable Bites 39 COST CHECK Do The Math 43 MARKETING 101 What's Your Cause 51 GOOD BUSINESS The War on Plastic 56 IN SEASONS Glam Up Your Greens Look for Brand Points PLUS qualifying products throughout the magazine!

PRESIDENT’S LETTER

Are your guests being “eatertained”? In the past, it may have been enough to ask, "Are you being served?" But in our hypercompetitive industry, the table stakes have definitely kicked up a notch. Today's diners crave that WOW factor, not only in the food they consume but the entire dining experience – from door to departure. More and more, guests – especially Millennials and those visiting casual dining operations – want to be "eatertained." Eatertainment is the intersection of good and good-value food and entertainment. "Consumers are hungry not just for differentiation, but for unique experiences that make a dining-out occasion worth their money and time," says Technomic Canada's 2019 Canadian Emerging Channels Consumer Trend Report. While 9% of consumers visit eatertainment concepts at least once a month, the number jumps to 20% among consumers aged 18-34 and 28% among men aged 18-34. 28% of consumers aged 18-34 are visiting eatertainment concepts more often compared to two years ago. Food remains a key part of the eatertainment experience, but increasingly guests are also looking for fun and games with their food. Think beyond board games, darts and other traditional in-restaurant pastimes. According to Technomic, new activities like scavenger hunts, interactive game machines, and even axe-throwing and archery will up the wow factor. Clearly, not every operation has the space or budget to add this kind of sensory excitement. But there are ways to introduce innovation, both in your menu and your ambience. Start with your food offerings. Shareable platters continue to come on strong and can add fun at table to the dining experience. Spicy handheld offerings and innovative adult beverage programs are also infusing new life, says Technomic. Becoming more eatertaining doesn't end with food and games. It's also about shifting your restaurant's culture and making your staff a bigger part of the guests' overall experience. Remember the days when a waiter (it was always a waiter) prepared a Caesar salad at the table or flambeed a cherries jubilee at the end of the meal? This was an early form of eatertainment. For our times, servers can do a modern take on those old at-table experiences. Want to know how? In this issue of Chef Connexion we offer a number of practical, affordable ideas for operators who want to up their game without breaking the bank. That's eatertainment!

Sincerely, Brian Hopkins President Greenbridge Foodservice

GreenbridgeFoodservice.ca 2

SPRING/SUMMER 2020

Great advice

GREAT ADVICE

YOU’RE HIRED By Jane Auster

While many operators are looking to scale back, automate, or even eliminate

Would that it were so easy. These words

the need for employees (think ghost

assume there is a rich pool of capable,

kitchens, conversion to delivery-only

willing, hard-working, affordable –

and takeout), other operators are still

never mind experienced – people to

facing the hiring challenge.

hire for front-of-house and back-of-

"Employers are expressing frustration

house positions. Alas, in the labourintensive foodservice and hospitality industry, this is definitely not always the case.

with

finding

candidates,

getting

them to show up at all or on time for interviews and to show up on time for the first day," says Jeff Dover, principal

According to Restaurant Canada's Q3

2019 Outlook Survey Report, labour

consultants fsSTRATEGY Inc. "Some

foodservice

and

hospitality

issues remain the top challenge for

new hires work for a week and then

operators. "Eight in 10 respondents

don't show up as there are so many job

said high labour costs were having a

opportunities. Therefore, employers

negative impact on their business, and

must find ways to engage candidates

59% reported labour shortages."

from the get go."

Hiring innovation is key Savvy operators are turning to more innovative ways to find and retain talent. Gone are the days of the paper résumé and laborious interview process, often replaced by short candidate videos and online content through social media so an employer can get an impression within two minutes of whether or not a candidate is worth an interview, says Dover. While the industry may never completely get away from an interview protocol where employers check out a candidate's deportment, verbal and non-verbal communications skills, "attitude," and appearance, there are signs that the hiring process itself is changing. CHEFCONNEXION.CA

GREAT ADVICE

Think speed dating Many

hospitality

employers

are

going the route of hiring parties – networking opportunities for the industry. With these speed dating events, prospective employers stage their version of a culinary cattle call to attract not just good staffers but a larger pool of prospective employees. "Conducting group interviews is an efficient way to meet with, and evaluate candidates. It allows you to experience how applicants interact with others and conduct themselves in a group setting, without the pressure of a one-on-one interview," says The Fifteen Group president and restaurant consultant David Hopkins. "One of our clients is currently hosting interviews in this

variety of websites and online publications, can also effectively spread awareness of job openings. "This method will allow you to target those who may not be actively looking for a job or following job boards," says Hopkins.

manner, in order to effectively gauge

Make tech your friend

social skills and teamwork in their

Consider using freelance staffing apps.

potential employees."

According to Hopkins, one of the top-

Use social media

rated options is Staffy (https://staffy. com/). "They provide any number of

”

Consider friends with benefits Recently McDonald's Canada, working with ad agency Cossette, launched an innovative campaign, called Friends Wanted, where interested friends were encouraged to apply together, get hired together, and work together. This approach is especially appealing to younger foodservice workers for whom yours may be their first job. Not only do you hire for open positions, but you attract future potential employees at the same time.

"If you have multiple positions to

staff on a freelance basis, for special

fill, consider hosting a career fair,"

events or even just certain occasions

adds Hopkins. "The event can be

when you are in need of extra hands."

communicated in a media advisory, or

This option may be a cost-effective way

on a job board or Facebook. Hosting

of staffing up when the need arises.

a career fair effectively circulates

Cast a wider net

One company (not a restaurant)

Always looking only at a younger demographic to fill positions? There's a wider world of potential employees to consider. Many retirees, still vital, not as focused on money, and willing to work flexible hours, make loyal additions. Plus, says Jeff Dover, "hiring persons with disabilities is becoming more prevalent and important to businesses."

the information of opportunities available, and will allow your team to meet and interview a large swath of people at one time."

resorted to a novel idea. Exceldor, the poultry processing co-op that owns the right to Butterball chicken in Canada, needed to hire staff quickly for factory

Facebook remains a more viable

positions. They set up a remote video

business tool for reaching a wider

system at a Montreal bus stop last

audience than a job board alone.

fall. All potential candidates had to

Instagram has also become a popular

do was pick up a phone attached and

and visual (think colourful graphics) way to recruit, especially younger applicants, for job openings. Digital banner ads, posted on a 4

“

8 in 10 respondents said high labour costs were having a negative impact on their business, and 59% reported labour shortages.

SPRING/SUMMER 2020

with a written message above it that read: "We hire live. Pick up." Quick interviews were held on the spot and the positions filled.

Hosting "friend parties" is not just for larger operations like McDonald's. This is a strategy with legs for any size eatery.

However you approach your hiring needs, flexibility is the name of the game – not only in whom you hire but just as important, in how you hire.

CMY

Our family of dispensers is built for better hygiene so that users and staff can all feel good. Please visit cascadespro.com to learn more.

More advice

GREAT ADVICE

AT YOUR SERVICE what it takes to create the perfect at-table experience By Kate Engineer This is your chance to shine. And we’re not just talking about the cutlery. Exceeding guest expectations by upping your service standards and creating a memorable at-table experience is a sure way to achieve positive online reviews, loyal guests, and increased business. From listening to your guests and applying their feedback to your operational service standards, and adding a touch of WOW, you will be able to reach that 5/5 star rating.

Ask – Listen - Act It is always surprising the information you can learn, when you simply ask the questions you need answers to, and as recently reported, 68% of restaurant guests will share their feedback when asked. To better understand how your restaurant brand’s service is perceived, try the following tactics: 1. Instagram Story Poll – effective for collecting data from your engaged audience 2. Email survey to a guest database using SurveyMonkey’s free platform

3. Printed questionnaire that can be inserted into the bill fold 4. Staff questionnaire to help identify any gaps in the service level perception Be sure to compare the data between your guests and your team's feedback; it will be clear where the opportunities exist to up your service game. Questions to consider: • What is your service culture? • Does your current level of service align with the restaurant brand? • Is your team delivering on this? CHEFCONNEXION.CA

GREAT ADVICE

CREATING UNIQUE BRAND EXPERIENCES THAT DRIVE GUESTS THROUGH YOUR FRONT DOORS IS MORE IMPORTANT THAN EVER IN ATTRACTING A SHARE OF THE PLATE. Train for Gold Like training for the restaurant Olympics, your management and staff have to dedicate themselves to following the service standards and team commitments designed to achieve your restaurant experience, beyond training day. Pre-shift meetings led by managers are a great opportunity to keep the key points of service top of mind: • Review daily menu specials in detail • Check the wine or cocktail features that are brand priorities

Technomic. Creating unique brand experiences

that

drive

guests

through your front doors is more important than ever in attracting a share of the plate.

Get Techy

Be Unique From musically coordinated colour changing lighting, to 5D tabletop and wall experiences, hospitality brands are going bold and innovative in creating unique unforgettable brand touchpoints that improve the guest’s

From a recent Instagram poll, 69% of

overall experience. By all means, be

respondents shared that they are more

unique, but stay on brand:

impressed with service standards

• Interactive weekly events

when their server is using a tablet or mobile device in placing the order. There is a perception that the order is placed more quickly and accurately. Restaurant tabletop tablets are also one of most effective ways to protect guests

produce repeat guests • Live entertainment continues to win guest attendance • Loyalty incentives and valued guest recognition lead to repeat business

• Discuss reservations and larger party bookings

from credit card fraud, as they are

• Review staff on deck that day

reader so the guest’s card remains at

guests like it when the restaurant

the table. Convenience and improved

team addresses them on a first-

safety can be a winning combination.

name basis

• Discuss guest experiences • Create an open forum for team questions Sharing guest feedback with the entire team can help with role accountability, act as a reminder of the service standards, and provide staff with an opportunity to help resolve any negative guest reviews collaboratively.

according to a recent study by

equipped with an on-tablet EMV card

Customize and tailor From build-your-own bowls to pizzas and charcuterie boards, guests enjoy

• Guest engagement – 80% of

• Unexpected tableside moments – such as menu presentations and curated creations

the fun of menu customization and

At the end of the day, the key is to

being able to tailor dishes to suit their

understand your guest’s expectations

tastes and dietary needs. For example,

and how they align with your

a tableside cocktail cart offering

overall service offering and brand

Dine-ertain ME

infused liquors, a variety of mixes, and

experience.

garnishes where the custom cocktail

The popularity of online food ordering and delivery apps, coupled with hectic consumer schedules, has resulted in 59 per cent of all foodservice meals now being consumed off restaurant premises,

is curated on the spot can offer an

To learn more:

SPRING/SUMMER 2020

interactive guest experience that is certainly memorable. The BYO trend is far from over; try incorporating elements into your bar program and menu offering where it is manageable.

https://www.buzztime.com/business/ blog/6-easy-ways-exceed-customerexpectations-restaurant/ https://www.reviewtrackers.com/blog/ positive-restaurant-reviews/ https://www.lsretail.com/blog/whatshot-restaurant- 8 -trends-will-defineupcoming-months

OLIVE MISCELA

SWEET PEPPER MISCELA

DAVID ROBERTS OFFERS THE MOST

topportunities TO ADD FL AVOUR TO YOUR SAL ADS

HUNDREDS OF TOPPORTUNITIES TO ENHANCE YOUR MENU Customers are always looking for more flavour. David Roberts offers premium selection of fresh nuts, dried fruits, snacks, and all your baking needs that will add that extra flavour to your salads, desserts or main entree.

www.davidrobertsfood.com

VENDOR SPOTLIGHT

Horton Spice Mills’ spice of life by Jane Auster

pice is a gamechanger. It can completely reinvent a recipe, add flavour and colour flair, introduce exciting interest to your menu...and all for a very reasonable cost. It truly is the spice of life.

Chef Connexion sat down with Victoria Horton of Horton Spice Mills, whose family has been involved in the spice industry for more than a century. Horton Spice Mills, started by Tom Horton Sr. in 1962 to target foodservice, has remained a family spice business, run today by owner and president Tom Horton Jr., along with his two daughters Jacqueline and Victoria.

What makes your spices stand out? We are passionate about quality. When purchasing products from around the world, quality is at the top of our list, before price. As a company, we bring in samples of many different strains of a product before choosing which one we want to stock. The samples are investigated, tested with the senses, and compared in quality, before even looking at the price.

What’s a good example? Paprika. Our paprika’s quality is proven through the ASTA colour value it holds. ASTA (American Spice Trade Association) colour value is the amount of extractable colour in the product, with the stronger and more intense colour indicating higher quality, and therefore a higher unit. Our paprika has an ASTA colour of 145-160, while the average paprika in the market has about a 60-85. Not only do we strive to have the best quality, we are also trying to

CHEFCONNEXION.CA

VENDOR SPOTLIGHT

SOMETIMES RESTAURANTS CAN ACTUALLY USE LESS OF OUR PRODUCT IN THEIR RECIPES. THIS MEANS THEY ARE SPENDING LESS ON OUR PRODUCT’S PRICES AND ALSO SAVING MONEY BECAUSE THEY CAN ALSO RESERVE THEIR QUANTITIES. offer the best prices as well. We also have the ability to match competitors’ products with higher quality spice at a lower price through custom formulation. For example, Horton oregano has a volatile oil content of 2.5%, which is the highest in the market. To match a competitor, we can select an oregano with a lower oil content and blend it into our 2.5% product. This offers the market a higher quality product at a lower price. We can also match seasonings and other flavours prospective buyers want or need at a lower price.

What are the sources of your spices? Our spices come from all over the world. The unique locations include over 25 different countries and reach every continent except for Antarctica. Because standards are different in every country, we have intense testing and screening of all imported goods before they enter our manufacturing facility. Once suppliers and Horton create a relationship, the supplier of that product is long term, to ensure consistency of our spices. 12

SPRING/SUMMER 2020

What should operators and chefs know about working with your spices? Our dried herbs and spices are the freshest they can get their hands on. We grind our products in small batches, more often. As short-term stock is sold, more small batches are manufactured instead of creating larger batches that sit on shelves for longer periods of time. After products are ground to their specific mesh size and/or blended, they are packaged and sealed immediately for maximum freshness and flavour. Fresh products from this process enable longer shelf lives, compared to other producers in the market. As a result, sometimes restaurants can actually use less of our product in their recipes. This means they are spending less on our product’s prices and also saving money because they can also reserve their quantities. Another tip is to be sure to store our spices and blends in a cool, dark, and dry place. This maximizes the freshness and prevents discolouring from sunlight and artificial light, which can change the look of some dishes if fading does occur.

How can operators/chefs change up their menus with spices? Menus can be changed with spices by creating a new surprising kick. For example, wings tossed in medium buffalo sauce create a new staple with a dry rub using our curry seasoning. It is a light tasting curry with lots of flavour and kick of heat. Take something on the menu that is a dog on the growth matrix and twist it up with a new flavour to see how it performs. After changing the flavour, put it on special to see the reaction. It may make it a star.

Any predictions for spice trends for 2020? We will see more plant-based dishes on menus, so some new blends to target these wants in the market. I think a trend we will be seeing in 2020 is spice-infused cocktails! The team at Horton Spice Mills is working on a line of cocktail blends to spice up the flavour inside and outside beverages (rimmers). These drinks include specialty coffees, lattes and other alcoholic and nonalcoholic beverages as well. But at the end of the day, we produce what our customers want. We are looking forward to what we will create next. Making and matching formulas is a fun challenge and makes us feel highly achieved when we master it.

Warm inviting... Try Rosemount Fully Cooked Diced or Pulled Chicken with chunky vegetables, beans and pasta in a delicious Minestrone Soup for a hearty meal. Give your guests warm thoughts of home, comfort, and the pleasant satisfaction of a nutritious lunch!

COOKED DICED CHICKEN www.rosemountfoods.com

MARKETING 101

CHEW ON THIS: 94% of consumers say an online review has convinced them to avoid a business.

89% of consumers read businessesâ&#x20AC;&#x2122; responses to reviews. (BrightLocal)

3.3 is the minimum star rating of a business consumers would engage with. (Podium)

ď &#x160; A one-star increase in Yelp rating leads to a 5-9% increase in revenue. (Harvard Business School)

SPRING/SUMMER 2020

MARKETING 101

What they're saying “IS” word of mouth advertising By Kate Engineer

Over the last decade, like burning wild fire, word of mouth advertising has erupted into a fierce, influential, and potentially detrimental digital landscape called online reviews. Platforms like Zomoto, Yelp, Dine, Trip Advisor, Facebook, and Google Reviews have given public opinion an open forum to share their restaurant dining experiences on a global scale. If, and how you manage these digital guest reviews can make a significant impact on your brand’s reputation and business success. So, not only is the guest’s review influencing whether or not potential guests will come and dine with you, but so is how you respond to the online review, and what your total star rating is.

How to effectively manage online guest reviews Managing your online review profile can be your most influential marketing strategy, second only to social media. It requires a plan with daily dedication and management consistent with your restaurant guest service standards. I’ve termed this strategy “Digital Guest Relations,” and this is your opportunity to increase your conversation rate of digital CHEFCONNEXION.CA

MARKETING 101

or members on how to use the platforms. Many of the platforms have phone apps, which are useful in responding to guests in a timely manner on the go. 4. Develop a response strategy that your trained team members can use as a guide, with example situations and responses, to maintain consistent guest service standards.

Customers are willing to spend 31% more on a business with excellent reviews

13%

GOOD TO

Only of consumers will consider using a business that has a 1 or 2 star rating

KNOW

Add a personalized touch to each response in addition to using the guestâ&#x20AC;&#x2122;s name. Remember, potential guests are reading your responses too!

SPRING/SUMMER 2020

guests (visitors) into actual guests. Customers are willing to spend 31% more on a business with excellent reviews, so set that as your objective. 1. Begin by identifying around the three most critical online review platforms, by reviewing where the most review activity is taking place by guests. Ensure the number you commit to is manageable on a daily basis, as ideally you are responding to each review within 24 hours to maintain an above average response rating. 2. Where possible, claim your online review profile page and update your profile with photography, menus, hours of operation, contact information, descriptions of the service level, and any other key details that set your restaurant brand apart. 3. Train a senior team member

5. Train wait staff, bartenders and floor managers to encourage positive guest reviews in the restaurant during service. In a recent study, 68% of consumers indicated they will leave a review if asked (BrightLocal), and a half-star rating increase translates into a 19 per cent greater likelihood that a restaurantâ&#x20AC;&#x2122;s seats will be full during peak dining times (UC Berkeley). This guest touch point might also uncover dissatisfaction with a guestâ&#x20AC;&#x2122;s experience, providing another opportunity to turn a potential negative review into a positive experience. You can go even one step further by incentivizing the guest with a complimentary dish or discount as thank you for their time and feedback. This can be really effective to retain your regulars and encourage repeat business.

How to come back from negative online reviews I recently supported a restaurant client who experienced the wild fire destruction that negative online

MARKETING 101

feedback can cause. A guest had found a worm in their dish, snapped a picture of it, and posted it online with a detailed reenactment of the situation from their perspective. Within two days the negative review had spread to 200 additional guest comments, with the majority of the comments supporting the guest, and a community now claiming to boycott the establishment. The restaurant had experienced a loss of over $50,000 in just 48 hours, and was in panic mode, as the wild fire continued to burn. What was lost from the one-sided online review were the facts:

2. Management had apologized profusely and did not charge the table. 3. The food and safety inspector was brought in immediately and found that their recent shipment of organic cabbage was the source of the problem, and it was quickly removed. Being organic, the cabbage is not sprayed with pesticides and therefore attracts insects. The biggest concern was that although the restaurant was given a clear report to continue operations, no one was listening. So, we took immediate action, were honest and transparent both publicly and digitally: 1. Developed a lengthy and thorough apology to the guest and the public incorporating the “facts” and posted in online.

2. Posted images of the health and safety report to be as transparent as possible. 3. Followed up with a highly successful guest appreciation weekend event for the entire community. Within seconds, the wild fire went out, as guests appreciated the transparency of the response and learning all the facts. The online community began to advocate for the restaurant brand, recognizing that sometimes, just sometimes, mistakes do happen and the customer isn’t always right. Moral: it is possible to come back from negative online reviews when brand authenticity is paired with transparency. Another effective approach is to take the conversation offline, by encouraging the guest to contact

management directly to resolve the matter. Restaurant guests will continue to post their experiences in the digital space, which is becoming the first touchpoint potential guests have with your brand before they walk through your front door. For more useful stats: https:// www.qualtrics.com/blog/onlinereview-stats/ Kate Engineer is a hospitality communications expert.

GOOD TO

1. This was the first and only time this had happened in the 10 years of being open.

KNOW

First and foremost – be prepared to respond to ALL guest online reviews. Not just the good, and not just the bad. CHEFCONNEXION.CA

FOODIE

By Darren Climans

MINING GOOGLE TRENDS DATA TO UP YOUR FOODSERVICE GAME

ow often do you Google? In 2006, ‘google’ was added as a verb in the Oxford English Dictionary. You know you’ve arrived as a company when your corporate name becomes a colloquial word describing what consumers do five billion times per day.

Google Trends In 2008, Google launched Google Trends website as a means of putting ‘big data’ into the hands of all users. Google Trends data compile what was most searched on Google today, yesterday, and over time. It lets you plug

into data from across the world and across the street. Users can access data going back to 2001 – customizing searches by subject, sub-topic, geography, and timeframe. Google Trends lets you keep tabs on both the topics that are trending today – data are updated in real time – and to quantify the relative volume of searches that have taken place. This helps differentiate between transitory fads and deeper consumer insights.

How can you make Google Trends work for you? Here's an example: In his blog “How to Use Google Trends for Keyword Research: 7 Effective Ways,” Nick Churick compares the relative popularity of two searchwords – Fidget Spinner and YoYo: Note the worldwide spike in popularity of Fidget Spinner searches just after May 2017. However, within three months, the stable core interest in YoYos surpassed the nearly forgotten Fidget Spinner, distinguising between fad and lasting fan favourite. ➤ CHEFCONNEXION.CA

NEW

PLANT-BASED BURGER

70%

OF CONSUMERS SAY THEY’RE INTERESTED IN TRYING VEGGIE BURGERS

SOY

FREE GLU T EN

FREE NO

GM OS

A RTIFICIA L FL AVO U R S KOSH ER

EVERYTHING YOU CRAVE FROM A TRADITIONAL BEEF BURGER, BUT MADE FROM PLANTS As consumer demand for plant-based cuisine continues to grow, it’s important to give your consumers a taste of something new. The Lightlife Burger delivers the sensory experience consumers crave from a traditional beef burger, but is made of plants. Created with culinary expertise, familiar ingredients, and balanced nutrition, the

TASTE YOU CR AVE • •

Mouthwatering flavor and juicy texture in every bite Grilled to perfection in just 10 minutes

MADE FROM PEA PROTEIN • •

One of the most versatile plant-based ingredients Triple-digit growth on menus since 2014

FAMILIAR INGREDIENTS • Made with simple, familiar ingredients • Fewer ingredients than leading competitiveplant-based burgers

Lightlife Burger has 20g of pea protein with 0g

COO K

FROM FROZEN OR THAWED

of cholesterol and only 2.5g of saturated fat in a quarterpound patty, compared to 80g of cholesterol and 9.3g of saturated fat in a quarterpound patty made from traditional beef.

BAL ANCED NUTRITION • 20g of plant-based protein per serving • Less saturated fat than beef burgers

For more For information or recipe or ideas visit: Formore moreinformation information orrecipe recipe ideas ideasvisit: visit: mapleleaffoodservice.com or call 1 or 800 567 1900 mapleleaffoodservice.com mapleleaffoodservice.com orcall call 11800 800567 5671900 1900 ®... The possibilities are endless ®... The Thepossibilities possibilities are are endless endless®...

@Registered@Registered trademark oftrademark Maple Leaf Foods Inc. @Registered trademark ofof Maple Maple Leaf LeafFoods FoodsInc. In

nc.

FOODIE

Similarly, a comparison of kombucha, the trendy Asian fermented tea drink, and coconut water over the last five years demonstrates the compound growth momentum for kombucha. Interest in Kombucha looks to be more deeply penetrated and expanding over time.

How Google Trends works and what it means to foodservice operators

Alternatively, you can use keywords to get answers to specific questions. Want to know how different diet trends are evolving and may ultimately impact consumer preferences? A review of Rising Diet Queries in Canada over the last decade reveals multiple manifestations of the high-protein/low-carb Keto diet.

Plug ‘n Play If you go to the landing page for Google Trends, and select your desired region of interest as Canada, you can review “Daily” or “Real Time” search trends. Wondering what the public is searching – sports, pop culture, politics, news...and foodservice – it’s all there for you to discover. Just scrolling through topics on any given day, you’re likely to come across something like the item below (number 16 on the list of trending searches on October 29, 2019), that catches your eye and is relevant for your operation.

In August 2019, Subway announced that it was rolling out a new LTO vegan option, the Beyond Meatball Marinara sandwich, in Canada and the US, in response to significant consumer pressure for vegan options. The Beyond Meatball features vegan meatballs specially developed by Beyond Meat in partnership with Subway, which can be ordered vegan by omitting cheese and selecting a vegan bread option. The sandwich launched as a test item in Halifax, NS and four US locations in September 2019. At the end of October, Subway UK announced that it would be trialling the Meatless Meatball Marinara sub in select locations with plans to roll it out across Britain in 2020. That piece of news likely led to the spike in interest from Canadian consumers invested in this trend.

INDUSTRY

Trends can be looked at per hour, per day, etc., and also cumulatively – a virtual real-time open window to look through.

TIP

If your operation relies on beverages to attract customers like Millennials, know which drinks have legs before you stock up. CHEFCONNEXION.CA

FOODIE

Google Trends

The graph represents Google Trends (Canada) “Interest over time” over the last five years for Veggie-Burgers. According to Google, the y-axis scale reflects search interest relative to the highest point on the chart for the given region and time. A value of 100 is the peak popularity. A value of 50 means that the term is half as popular. Peak consumer interest in Canada for veggie-burgers was the middle of August 2017. Interest as of fall 2019 was roughly half off the peak.

Eyes on the horizon If you pull the lens back, beyond Canadian borders, Google offers a wide-angle picture of what may be on the rise or coming down the track in years to come. A new Google Trends study by UK-based SousVideTools.com looked at cuisines and superfoods and ranked them based on searches per month. This data analysis points to increasing global popularity of Korean and other Asian-influenced cuisine. 22

SPRING/SUMMER 2020

Google Trends can also assist in a review of the competitive landscape. A check of Rising Restaurant Searches in Canada over the last 10 years reveals the top five hits are all growth-oriented chains: Freshii, Five Guys, Benny & Co., Original Joe’s, and Booster Juice. Shift the timeframe and focus to Canadian regional restaurant searches since January 2019 – as a proxy for new ideas that are currently attracting consumer eyeballs – and a number of unique and creative independent restaurants will hit your screen. Google Trends facilitates next level use of consumer search data in your daily foodservice decision-making. It’s also a powerful source to inform the question I’ve heard time and again over the years, “What are foodservice customers thinking?” As with most things in your daily life, you can ask Dr. Google. Darren Climans is a foodservice insights professional with close to 20 years' experience partnering with broadline distributors, CPG suppliers, and foodservice operators. His practice is to understand issue-based decisions by taking a data-driven approach to strategic decision making.

INDUSTRY

Google Trends lets you continue to drill down on any topic like this that hits your radar. Want to continue to look at vegetarian cuisine? The data confirm that it shows up as one of the top food topic searches in Canada over the past decade. A review of sub-topic searches reveals that one of the drivers of this trend has been consumer interest in veggie-burgers.

TIP

Looking to update your menu with the hottest superfoods and sought-after ingredients? Consider chia seeds, tumeric, and kefir.

STAYING AHEAD

PREDICTING “

Seasonality affects pricing of certain cuts of boxed beef. Loin cuts are highest in summer, lowest in fall. Rib cuts are best bought just following Christmas.

“

SPRING/SUMMER 2020

STAYING AHEAD

PROTEIN$$ TIME TO BE PROACTIVE ON PROTEINS By Lawrence Herzog Planning ahead on proteins can drive profit and sales. By understanding your annual beef requirements, you can offer your customers exceptional products yearround without adding cost to your menu. Proteins like beef and pork are traded commodities and so pricing is subject to supply and demand, says Randy Vanderlaan,

marketing

consultant,

Greenbridge Foodservice. “Seasonality affects pricing on certain cuts of beef. Loin cuts are typically highest in summer, lowest in fall. Rib cuts are usually best bought just following Christmas.” ➤

CHEFCONNEXION.CA

STAYING AHEAD

Thinking ahead with forward buying Why forward buying? • Forward buying is a purchasing concept that allows restaurant operators to increase their profitability by fixing their cost of beef to their best advantage. • It eliminates large price fluctuations associated with seasonal demand and assures a consistently lower cost of product. • It provides a consistent supply of specified product and ensures uniformity of cutting specification, taste and tenderness. • Strip loins, sirloins and tenderloins are most commonly contracted for April through August, while ribs are contracted during favourable markets to cover the operator’s peak demand periods

Layaway drives operator profits “The Pratt's layaway program is something we execute all year round,” says Jason Carruthers, director of food service protein sales, Western Canada, at Pratts Limited. “We continually analyze our customer needs and will purchase large quantities of specific items during favourable market conditions. It’s a true partnership between Pratts and our customers.” Pratt’s purchases, ages and stores beef throughout the winter months to provide their customers with access 26

SPRING/SUMMER 2020

STAYING AHEAD

to a range of AA and AAA items throughout the summer when prices are generally higher. “We are able to make layaway available to our entire customer base,” Carruthers adds. The savings can be significant. Carruthers says one Pratt’s customer, a popular steakhouse, saved more than $20,000 over the peak summer months of July and August. And the quality is excellent. “In my 20-plus years of working with beef, I have never come across a situation where a person could tell the difference between fresh or properly tempered beef when cooked side by side.” -

Get creative in the kitchen

“There was a time when seasonality was a very good predictor of the

pricing curve,” says Randy Brittenden, senior manager, foodservice business development at Canada Beef. “This is not necessarily the case today. The timing of the peaks and valleys has shifted over the past three years with the five-year average trending upward.”

Use the kindest cuts - not necessarily the most expensive ones Understanding the Canadian seasonal grading cycle along with beef cuts and demand is key, Brittenden says. “Foodservice operators can insulate themselves to a degree from price fluctuations by varying their menus. Creative butchery and inclusion of underutilized cuts away from the

middle of the carcass can provide opportunities for differentiation and increased profitability.”

Work your menu descriptors Well-written menus that emphasize quality are also part of any successful protein program. “We are proud to serve...” and descriptive and appetizing words like "seared," "succulent," "oven-roasted," and "hand-carved" can add to the excitement.

TIP. Ask your sales

representative about purchasing options that will work for your operation. You may be surprised at the flexibility and impact on your bottom line. CHEFCONNEXION.CA

New!

Clean-label bakery made cost-effective

The perfect blend of authenticartisan-quality and operator-value. Experience real,natural ingredients and a softer than-ever crust that’s resilient to withstand tough builds and sauces, all in a thawandserve format.

Stuffed Dinner Roll Pipe filling into the Craft Dinner Roll. Try it with cream cheese or make it a mini calzone with mozzarella, basil, and sundried tomato.

Stacked Garlic Crostino Nachos Thinly slice the Craft White Baguette, brush with garlic butter, sprinkle with cheese and bake. Garnish with toppings.

75%

of consumers will pay extra for clean label ingredients. Food Insider Journal, 2017

65%

of consumers are more likely to purchase sandwiches described as artisan. Technomic, Sandwich Consumer Trend Report, 2017

Craft White Baguette (5373186) 18” x 2.25”

Craft Multigrain Baguette (5373240) 18” x 2.25”

Craft Hoagie Roll (5373192) 7.5” x 2.75”

Craft White Dinner Roll (5373255) 3.5” x 2.5”

Craft French Loaf (5373267) 10” x 4.5”

Visit westonfoodservice.com for more information. Insights-driven | Chef-inspired Innovation | Operator-friendly

STAYING AHEAD

By Cherie Thompson

OFF THE BEATEN PATH HOW TO WIN WHEN LOCATION, LOCATION, LOCATION IS NOT ON YOUR SIDE

n this vast beautiful country, not every restaurant is prime real estate. Operators across Canada tell us success is possible, despite (or even because of) location challenges.

BUILD IT…. Sometimes a location (good or bad) chooses you. Chef Harley of Humble Roots Café and Deli in the outskirts of Maple Ridge, BC says they took over the lease on a building because he loved the area. “Remember to check service capabilities for the area and your space,” says Chef Harley. “Power, gas, sewer and water services aren’t a given in remote locations.” “We have a location challenge and we try to embrace and twist it to benefit us,” he says. “Because we get less traffic, we are offering a mix of retail, dining and

catering services to find the right combination of niche and need. Authentic feedback from locals helps build our business.”

AND THEY WILL COME Who are they? The locals. With any location challenge it’s imperative your operation have community in mind. “The tourists will come and go. It’s all about the locals, and if we are smart we will be really busy,” says David Owen, owner of Gumboot Restaurant on the Sunshine Coast. They must be really smart since, in six years, Gumboot has tripled the restaurant's winter business. “The reality is you stick to your guns. Don’t panic. You will get through a bad day or week,” says Owen. With decades in the business, he knows that offering quality and consistency in your menu will sway the crowd. “But CHEFCONNEXION.CA

STAYING AHEAD

remember them – the locals. We know menu changes and pricing are a big deal, because we listen.”

GO THE DISTANCE Locals need to be high on your priority when you consider local to be a 30km radius. Frazer Will, general manager of Rawhides in Stenen, SK, says, “We respect the time and distance; in less than ideal weather conditions our customers travel to get to Rawhides. Without them and that effort, we wouldn’t have a business.

• Accept and embrace the challenges • Play to your strengths, focus on what makes you a local winner • Keep an ear to the ground to keep on top of trends • Listen to your guests and take note when they ask for their favourites – or for something new and different • Be a responsible operator • Become a community champ • Work closely with your business neighbours to be part of a bigger local team

“Offering consistently high-quality food, working with suppliers like Pratt’s is another way we respect our customers, regardless of season.”

says Owen. “The labour pool is shallow, especially skilled labour, and some businesses are not above poaching. Not to mention our location makes it a lifestyle choice.

here, but people don’t venture on the water when the weather is dicey. They will stay close and stop in for a meal. Same in the winter; during snow storms people stay on the island.

Stenen, a one stop-sign town, population 70, is an unlikely location for an operation that can seat 400 in peak season.

“We need to be more open – offering mentoring, more chances than other operators to keep staff, and looking after accommodations when necessary.

Going above and beyond has been fundamental to Rawhides’ success. Although they recommend reservations, pulling out tables to seat a hockey team or a family group of 20 who walked in is not abnormal. “We are continually adding dimensions to our atmosphere – the event centre, merchandise area – so there is always something to see. Rawhides is a destination, not just a restaurant, but a place you might see someone you know on any given day. A community gathering place.”

Employing our kids’ friends and our friends’ kids, that personal connection can help,” Owen adds.

“Building relationships with other businesses and community members and our involvement in the neighbourhood is a big part of our success. We support local hockey, skating and curling groups. Why? Because it’s our community, too,” says Cranston.

EASE LABOUR PAIN Valuing staff is critical when dealing with variable customer flow and frequency. “Staffing is hard in rural locations,” 30

Tips for operating off the beaten path

SPRING/SUMMER 2020

“Wages for our servers and kitchen staff are well above the national industry average. And our staff know that flexibility is required for success. Sometimes you are going to be called in when you aren’t scheduled, especially those living in town when bad weather hits,” says Will. Is this heaven? No…it’s Canada And that means weather – all kinds of weather. And being a good neighbour. “Bad weather is actually good for us,” says Shannon Cranston, owner of Loco Beanz in Little Current on Manitoulin Island. “Boating is big

“We want Rawhides to be top of mind as the place to go and our community involvement is key,” agrees Will. “Every operation has their own budget to give back either in donations or volunteering.” Give what you can, when you can and it will come back. With customer loyalty you will weather the storms. People will most definitely come No matter how far off the beaten path, seize the challenges, maintain high standards, listen to locals and you will find success.

MEKONG RICE MIX

Essential Ingredient Alaskoâ&#x20AC;&#x2122;s pre-cooked Mekong Rice Mix, with Basmati rice, yellow and orange carrots, leeks, peas, corn and onions, is ideal in your favourite recipes or simply as a great side to any entree. The aroma and flavour of our Mekong rice mix is a perfect complement to meat, fish or vegetarian dishes.

Letâ&#x20AC;&#x2122;s Grow Together. www.alasko.com

weâ&#x20AC;&#x2122;ve got you

COVERED Trust Heinz for the high-quality ketchup you need to make your french fry offerings stand out.

Get details about our full lines of products at www.Kraftheinzfoodservice.ca For more information, please contact your Sales Representative.

OPEN MENU

BITE S

Get creative with rissoles, patties and croquettes By Lawrence Herzog

ight bites show no sign of dropping off diners' culinary crave list. Whether for snacking, appetizers, side dishes or sharing plates, Canadians are big on small. Coming on strong are rissoles, patties and croquettes â&#x20AC;&#x201C; little flavour bursts that hit all the right spots.

BY THE NUMBERS

55% typically share appetizers with

35%

others in their dining party.

are strongly likely to order

either appetizers or small plates as a

43% would like restaurants to offer

midafternoon snack if offered.

more sides featuring new or unique

41% would like restaurants to offer

ingredients/flavours.

more appetizers featuring new or

Source: Technomic Inc. 2019 Starters,

unique ingredients/flavours.

Small Plates & Sides CHEFCONNEXION.CA

39 33

OPEN MENU

BY THE NUMBERS Top ingredients paired with croquettes: BEEF 22% CRAB 19% CRAB CAKES 19% COD 17% SAUCES 17%

Top ingredients paired with patties: CHEESE 55% ONION 53% LETTUCE 48% TOMATOES 47% BEEF 44% Source: Technomic Ignite menu data

Victoria Horton of Horton Spice Mills admits she is a sucker for croquettes, and anything with goat cheese. “Burgers with goat cheese, croquettes and rissoles with goat cheese, you name it. I had a really good butternut squash croquette on the weekend, and the best one I ever had was a pulled pork croquette. It was to die for. I had it at a wedding, and have been craving it ever since.” There is something so wonderfully enticing about little taste teasers like rissoles, patties and croquettes, she adds. When they’re good, they will keep your guests craving and coming back for more.

HIT THOSE TASTE BUDS Philman George, corporate chef at High Liner Foods, suggests a pinball approach with your nibbles. That is, hit as many taste buds as possible. “Sweet, sour, savoury, spicy and umami are all profiles which will help add depth to your dish. Your dipping sauces and condiments can assist in creating those profiles.”

Chef's Tip. Bust out of the

Kraft Heinz KD™ BITES Recipes: http://highlinerculinary.com/en/ recipes/all-recipes/sole/sole/fishfritters/ ht t p:// h igh l i nerc u l i n a r y.com / en/recipes/all-recipes/sole/sole/ almond-crusted-sole-bites-withwasabi-tartar/ 34

SPRING/SUMMER 2020

same-old, same-old. Instead of a slice of cheddar, try a scoop of goat cheese. Now, about presentation: Chef Phil says keep it simple, yet appealing. “People normally order small bites to share with others, so keep that in mind when you are are plating. Dipping sauces can help you add another dimension to your dish. Here is where you can be bold and have fun, especially with heat and spicy flavours.”

Fish and seafood, well-prepared and presented, can fit perfectly with consumer taste for lighter and tasty nibbles through the warmer months. “Spring and summer bring out the best in Canadian produce, from peaches to strawberries, asparagus to corn,” Chef Phil says.

CHEF'S TIP Leverage local produce as much as possible. Keep your creations fresh, light and vibrant. For vegetables, a light dust of seasoning helps kick them up and give them life, Horton says. “There are many versatile blends that are good on both meat and veggies, and these include our Horton’s Montreal steak spice, ultimate chicken seasoning, vegetable seasoning, curry seasoning, Mexican chili powder, and more.” The enticement process begins with how you present on your menus, Chef Phil says. “Be creative and clever with naming your dishes. For example, a sports bar should consider leveraging the defending champs the Raptors. The Paskal ‘SEA-akam’ (Siakam) is a prime name for a seafood nibble. ‘The Steady Freddy’ could be a light bite named in honour of fan favourite point guard Fred Van Fleet.”

Chef's Tip. Gather ideas online. Check out the menus of favourite restaurants and search similar recipes on the web and social media accounts. Don't be afraid to borrow and add your own interpretation.

OPEN MENU

FISH CAKES

Aloo Tikki Fried Risotto

Arancini

Croquettes CHEFCONNEXION.CA

Cilantro & Lime Yogurt

Try this NEW twist on Chicken & Waffles using products from Brand Points PLUS vendors

Taco Seasoned Honey

Grilled Corn

Nikolaos Popcorn Chicken

Fresh Blackberries

Egg Solutions & Vanderpol's Belgian Waffles

Strawberry & Mango Butter

inspired menu

AL ASK A WILD WINGS™ Southern Style Alaska Wild Wings give chicken wings a run for their money! Alaska Wild Wings bite size snacks are wildly delicious and packed with protein. Made with a blend of old fashioned southern style herbs and spices, these Wings fit perfect across the menu! Pair them with any sweet, savory or hot sauce to bring an entirely new dynamic and product to your menu!

EVERY THING BUN (SLICED) The Everything Bun is a perfect companion for cream cheese. For those who are fans of the everything bagel, this bun is for you. Using the same delicious mix of poppy seeds, sesame seeds, salt, garlic and onion, the Everything Bun is quite literally everything you're looking for.

PEANUT BUTTER SAUCE Introducing KRAFT PEANUT BUTTER SAUCE, the perfect new addition to upgrade your dessert, appetizer, or main entrée menus. This is a versatile, premium quality product that can be used in multiple menu applications – from a brand that consumers trust!

CHEFCONNEXION.CA

COST CHECK

SPRING/SUMMER 2020

COST CHECK

NUMBERS + KNOWLEDGE = PROFITABILITY IN THE RESTAURANT INDUSTRY By Cherie Thompson

Remember when you were daydreaming in math class, wondering when you were going to use all of this stuff again? And who would ever need 30 watermelons? Well, guess what….?

ADDITION Every dime counts in this crazy industry. Are yours adding up? “Unfortunately for the groaners, a business is all about making a profit and profit is a number,” chides David Hopkins, president of The Fifteen Group, North America’s leading hospitality consulting agency. “Unless you have complete control over all of the numbers in your business, then you are missing out. And that isn’t just for restaurant businesses – that is for any business.” Hopkins and his team work with new and existing restaurants to achieve maximum profitability, brand amplification, efficient operations and a strong brand presence. “So many people in the hospitality industry don’t realize how much more profitable they could be with a little guidance,” says Hopkins.

SUBTRACTION Ball parking costs, using inaccurate measurements and adopting an

“it’s fine” attitude can all impact the bottom line. “It’s important to keep your numbers relevant, so you know exactly how your business is doing. You can’t make the right decisions without the right information,” says Hopkins. Your staff need to be ready to make adjustments based on what actually happens in the kitchen, bar and front of house, and therefore need to be well trained. Simple calculations like recipe yields can affect your entire operation – purchase amounts, labour requirements, recipe and therefore menu costing: it’s the domino effect. For example: Your famous recipe for mashed potatoes yields 6,250 mL or 50 x 125 mL servings. But, last night, there wasn’t any left after 45 orders of that side. Why? The 'why' is important to find a fix for this situation. Was the math wrong? Was the portioning wrong? If different potatoes were used, would the outcome be different? Subtract the guess work! ➤ CHEFCONNEXION.CA

COST CHECK

“UNLESS YOU HAVE COMPLETE CONTROL OVER ALL OF THE NUMBERS IN YOUR BUSINESS, THEN YOU ARE M I S S I NG O U T. A N D TH AT I S N’T J U ST FO R R E STAU R A NT B U S I N E S S E S – T H AT I S F O R A N Y B U S I N E S S .” MULTIPLICATION

OUTSOURCING

Banks don’t accept % values. Which is why The Fifteen Group are huge advocates of Menu Margin Pricing – focusing on profitability of items and how they relate to other menu offerings as opposed to the per cent cost of the dish.

Outsourcing to a company like The Fifteen Group may allow restaurants to dedicate more of their time to honing other aspects of their business.

A 30% food cost – an industry standard – is an easy way to track food costs. However, the devil (and the profitability) is in the number details. EXAMPLE • The food cost of dish #1 is 25% and the food cost of dish #2 is 35%. Which would you prefer to sell? Are you sure? What if you knew that Dish #1 offered $5 profit and Dish #2 provided $10 profit? The choice is simple when put in those terms. Multiplied over days, weeks, and months, a simple refocus significantly boosts profitability.

DIVISION Dividing and delegating tasks is the only way to get it all done. Your time is valuable (and likely in short supply). But every task costs money, in labour. “Running a restaurant is extremely time-consuming and hectic,” acknowledges Hopkins. “Too many operations just do bookkeeping to get books done." 40

SPRING/SUMMER 2020

Do what you and your staff do best. If butchering is not a strength of your kitchen team nor important to your brand: outsource. Especially if it saves dimes to dollars and allows you to focus on strengths. But again, it comes down to knowing the numbers. “Too many restaurants write and post schedules without having the cost of the schedule calculated (which is a number),” says Hopkins. “You are never going to maximize your profitability if you are writing staff schedules without seeing the exact cost implications of those schedules to the bottom line.”

GOT YOUR NUMBER? “Numbers are essential to running a profitable kitchen; tracking the cost of goods sold (COGS) ensures appropriate ingredient purchasing. The proper application of math is absolutely essential to ensure you know what you need, and where you can save.”

Cost of Goods Sold = Opening Inventory + Purchases – Closing Inventory The game is simple. Be in charge of your numbers. Keep them relevant, understand what they mean, adjust when necessary. It will all add up – profitably.

TIPS on Saving $$$/ Making $$$ • Standardize all recipes • Use strict inventory records • Keep accurate measurements • Work with multi-functional ingredients “Every restaurant has control over strategic ingredient use and vendor selection,” says Hopkins. • Rewrite menu adhering to menu psychology. Menu psychology is the principle that consumers have predetermined ways of scanning a menu and responding to colours, numbers and symbols. How can you use that psychology to “engineer” the menu for higher profits?

EXAMPLES • Strategically place specific menu items in the “golden triangle,” where eyes typically track a menu first • Limit categories to a maximum of seven items so as not to overwhelm • Don't use dollar signs $, since they remind diners they are spending money • Reevaluate using menu margin pricing. This is a reminder to put aside just the food cost and determine the $ of profit per menu item instead. You can't deposit %. • Reduce portion sizes, but not flavour and taste

New from Hellmann’s

Spicy Mayonnaise

Bring your guests those flavourful, spicy dishes they love. The scratch-made flavour is crafted from real red jalapeño and cayenne peppers. • No artificial colours • No artificial flavours

• Gluten-free • Kosher

Use Hellmann’s® Spicy Mayonnaise to add a fresh new kick to sandwiches, burgers, sushi, bowls and more!

SKU 10063350000523

Visit ufs.com to learn more!

©Unilever 2020. Trademark owned and used under license by Unilever Canada Inc. UC 01/20

Pack Size 2/3.78 liters

Ben's Baja Bowl Baja black beans, mango and fresh vegetables pair perfectly with Uncle Ben’s® Gluten Free Quinoa and Ancient Grains Medley in this plant-based bowl. Serve with salsa verde it’s simply delicious!

Uncle Ben’s Gluten Free Quinoa and Ancient Grains MedlEy • Ingredients: red quinoa, millet, wholegrain brown rice, lentils, red rice. • Plant-based • Rich in fibre, magnesium, B2, phosphorus, and 9 essential amino acids. 150 servings (125 mL) per case – Case: 2 x 2.2 kg bags

Contact your local broker for more information West

Ontario & Atlantic

Quebec

604-507-3200

905-475-9623

514-323-7440

MARKETING 101

WHAT'S YOUR

CAUSE? How to use cause marketing to build your brand – and do good! By Kate Engineer

When you peel back the layers of the term “cause marketing,” the core of the message stands for “to do good, by doing good,” for partnering organizations that share in a mutually beneficial goal. Tim Hortons annual $1 Smile Cookie Campaign in one week raised more than $9.2 million for over 550 charities, hospitals, and community programs across Canada in 2019 alone. THAT’S AMAZING! Through cause marketing partnerships, Tim Hortons has benefited from national media coverage, increased brand buzz, a unique competitive advantage, and the valuable brand loyalty of consumers and even more so, communities. If the cause marketing partnership makes sense, is communicated effectively, and aligns with guests’ values, the benefits for a restaurant brand – whether big or small – can be enormous. There are currently more than 170,000 charitable and nonprofit organizations in Canada. So how do you choose the right cause for your brand?

1. Identify the “why” – your purpose and goal for cause marketing Are you looking for effective environmentally friendly ways to reduce food waste? Is there a spike in child hunger in your community? Has there been a natural disaster that has damaged a school you want to help rebuild? Your “why” will begin narrowing your search. ➤ CHEFCONNEXION.CA

WHAT’S UP

QUALITY AND SERVICE FROM YOUR PREMIER LOYALTY PROGRAM “Great program! Very nice to get reward points for free just by purchasing from certain suppliers. I ask my rep if the products I purchase or any new products earn Brand Points—if they don't he finds the same product that does. I can't wait to redeem points for a gift of some kind.” John’s Plate Family Dining, SK

2. Start local A report from the US shared that 43 per cent of consumers want to see a company’s charitable efforts influence their local community, a fact that is not surprising and is ideal for independent restaurant operators who want to raise their profile at home. Larger franchised operations have the resources to focus more of their energies on national and local causes for a more dramatic impact.

3. Go for guest support In an era where social responsibility is top of mind, especially with the Millennial generation, which is likely to choose one brand over another based upon their efforts, understanding what your guests care about is critical to your cause marketing effectiveness. A restaurant customers survey from Statistica revealed the top five types of charities guests would like to see restaurants support: 1. Those that fight hunger (48% of survey respondents) 2. Those that help poor families (41%) 3. Those that help children (28%) 4. Short-term disaster relief (28%) 5. Those that fight diseases (26%) (Statistica, 2014) Gain guests’ feedback before making your final decision.

To learn more: https://aaronallen.com/blog/restaurantchain-cause-marketing https://www.restaurantmarketing. com/blog/2015/06/restaurants-causemarketing.html https://www.timhortons.com/ca/en/ corporate/news-release.php?id=11524 https://www.cbc.ca/news/canada/toronto/ food-waste-report-second-harvest-1.4981728

COST CHECK

GET GOING ON THE GOOD Here are a few impactful ways restaurant brands can get involved: FOOD AND MEAL DONATIONS Mealshare partners with restaurants, using the “buy one, give one" model. Partnering restaurants, such as Terroni and Bellwoods Brewery in Toronto, place a Mealshare logo on specific menu items, and when those items are ordered, Mealshare will provide one meal to a youth in need in the local community through their charity partners. As of November 2019, Mealshare had served 3,320,822 meals (Mealshare.ca). • Equipment and supply donations • Hosting fundraising events • Team volunteering in the community • Environmental and waste reduction operational improvements In January 2019, “The Avoidable Crisis of Food Waste” report shared shocking Canadian food stats. Unbelievably, 58 per cent of all food produced in Canada — 35.5 million tonnes — is lost or wasted, and a third of that wasted food could be "rescued" and sent to communities in need across the country. FIND A WASTE PARTNER Partnering with Terus (terus.ca), an organization that helps restaurants reduce waste and save money, is one immediately effective solution for restaurant brands in changing these stats and improving our environment. Terus's team of sustainability and hospitality professionals offer recommendations to restaurants on how to reduce waste while saving money, and to date they have saved more than 200,000 pounds of restaurant waste from landfills.

“At Café Cancan, we have strong environmental values but needed help translating them into action. Terus helped us achieve this goal. Now we’re diverting our organics and recyclables from the landfill (over 30,000 lbs per year!). “ — Victor Barry, Chef & Owner of Piano Piano and Café Cancan (Terus.ca) Make cause marketing work for your brand, by following these quick tips: Focus on one partnership at a time. Benefits: • ONE clear goal • ONE clear message • Simpler for training • More impactful communication Select a less busy time of the year to launch the partnership program. Benefits: • Staff can prioritize supporting the goal • Less disruptive for operations • Your bottom line will benefit from a lift in sales • Utilize every communication channel you’ve got from social media, brand website, billfolds, washroom signage, receipt printing, community groups, and local newspapers to share the goal, and spread the good. Be sincere and transparent about the “WHY,” find the right partner for your cause, leverage your communication channels, and by doing good, the positive benefits can support building a winning, more socially-conscious restaurant brand.

CHEFCONNEXION.CA

TASTE NATION

SPRING/SUMMER 2020

TASTE NATION

ONE STEP BACK ONE STEP FORWARD by Lawrence Herzog

Traceability tracks the movement of food For restaurants, and consumers, tracing food products from farm to fork helps to ensure the product served is safe and its quality is sound. Traceability is now required for most food businesses under Safe Food for Canadians Regulations (SFCR) introduced in January 2019 by the Canadian Food Inspection Agency. CFIA defines traceability as the ability to track the movement of a food or a food commodity, one step back and one step forward, from the point of manufacturing to the final point of sale or point of consumption. It provides transparency of the flow of food throughout the supply chain and helps operators to be confident the product they are serving to the public isn’t an imitation. “With a global food supply, the importance of a traceability program is greater than ever,” says Christine Andrews, senior account manager, global retail audit services, NSF International. “It is in the best interest of the operator and consumer CHEFCONNEXION.CA

TASTE NATION

REGULATORY REQUIREMENTS... • when a product is developed for retail sale • a label must be compliant even if the product does not leave the province • when a commissary is in operation and the food transfers between provinces • when the restaurant/operator imports foods directly from other countries If food products are imported directly by a restaurant, there is a requirement to know the supplier and demonstrate that the foreign supplier meets the same level of safety standards as domestic suppliers in preparing, storing, and transporting the food product. “Traceability – specifically, clear records indicating where the food was purchased, and if sold as a retail item, traced to where it was used with a lot number, is required,” says Renata McGuire, associate manager, consulting and technical services, NSF International. If restaurants begin selling their prepared foods to the public, a compliant label may be required. If these products are sold to another province or exported to another country, then the SFCR would apply. When it comes to menus and advertising, be sure that any claims for ingredients, such as “wild-caught/foraged,” are accurate. “This may require asking for proof from the distributor or spending some time understanding the origin of the ingredients,” McGuire adds.

SPRING/SUMMER 2020

“With a global food supply, the importance of a traceability program is greater than ever.” that there is a system and process in place in case a food safety issue occurs. If it does, traceability will assist to pinpoint the source of the issue and the scope of any potential incident and work towards identification of contaminated product within the supply chain.”

Building consumer confidence Diners are becoming more aware of traceability and knowing the source of the food they are eating helps improve their level of trust, says Sylvain Charlebois, director, Agri-food Analytics Lab, Dalhousie University. “There’s generally an expectation now that restaurants should be able to provide that information. It makes business sense to do it, and the stakes are high. If you lose that trust with your customers, it’s hard to make money.” Detail provided by traceability measures offers operators the opportunity to tell a story with the food they serve. Diners love learning about where their food has come from – who produced it, where, and how. In its 2019 Canadian Centre of the Plate Consumer Trend Report, Technomic identifies traceability as a new buzzword for the savviest consumers. “To manage this expectation, operators will question seafood suppliers about traceable

procedures at each point in the supply chain, so that their own sustainability and traceability standards can be communicated on the menu to guests.” Traceability also helps guard against food fraud. “The CFIA has done a good job notifying industry that they are watching and testing, and we’ve seen some improvements in the last five years. Olive oil and honey, for instance, have much better tracking than before. Processed meats and fish and seafood still have a ways to go,” Charlebois says.

Suppliers are ensuring traceability “By choosing a supplier that uses traceability, the operator can have the peace of mind that product has been monitored and properly managed throughout the lifetime of the product,” says Bryan Livingston, account manager, global retail audit services, NSF International. “It also gives the operator the peace of mind to know that all their ingredients can be traced throughout the lifetime of their product. “If standards are in place, followed, and monitored for each ingredient, the likelihood of the finished product being contaminated will be much lower than if these products were not traced,” Livingston adds. “Also, if it is found

there is an issue with an ingredient, the product that is affected can be quickly found and pulled from service.”

Distributors make food safety and traceability a priority Distributor Flanagan Foodservice Inc. reviews its food safety program with each of its vendors and suppliers and collects documentation to support the flow of information. A robust recall program is in place, delivered by their experienced and knowledgeable team who are committed to food safety, says Quality Assurance Supervisor Keith Kugler at Flanagan Foodservice Inc.

TASTE NATION

“By choosing a supplier that uses traceability, the operator can have the peace of mind that product has been monitored and properly managed throughout the lifetime of the product.”

Each vendor or supplier goes through Flanagan’s Supplier Approval Program. Vendors or suppliers sign a vendor policy agreement which validates that their facilities are certified under a food safety program and audited by a third party. Each product is identified with a product code from the vendor, and Flanagan’s procurement team uses that code to create a unique Flanagan product number for it. “When products are being ordered by the procurement team, we create a purchase order to be assigned to that order,” Kugler says. Lot codes and production dates are tied to the PO, and electronic logs assist with searching by PO numbers and dates. “In the event of an issue, we act immediately to activate our recall team, identifying affected product, isolating products and notifying customers. Our quick and comprehensive response provides assurance to our customers that food safety is our top priority.”

CHEFCONNEXION.CA

No artificial flavours.

No artificial colours.

No preservatives.

All natural.

All naturelles. Pardon our French.

Weâ&#x20AC;&#x2122;re

Introducing

Liege Belgian Waffles

Belgian.

Imported from Belgium for an authenic, decadent flavour experience.

Just thaw & serve. Heating optional.

Pure Canadian Maple Syrup & Butter

Dark Chocolate Chip

Butter

Available for foodservice in bulk and individually wrapped formats.

GMO

FREE

For sweet & savory recipes and product information, go to eggsolutions.com

We think outside the shell.

GOOD BUSINESS

10 great ideas to win the war on plastics By donalee Moulton

PLAN FOR LESS WASTE

Plastics have come under heavy fire, and heavy scrutiny, recently for the congestion and contamination they inflict on our landfills, our oceans and our parks. Governments, consumers, communities – and the restaurant industry – are looking for viable, affordable alternatives. Here are 10 great ideas to get you started and take you further along the plastic-free path: There are a myriad of new approaches and new products chefs can use to satisfy customers, meet their individual kitchen needs, and lend the environment a helping hand. “The first option is improving waste management so that consumers have the ability to effectively dispose properly of items that are recyclable, and then the operator to effectively recycle it through their waste management stream,” says Jason Raven, national sales manager with the Polar Pak Company in Montreal. ➤

CHEFCONNEXION.CA

GOOD BUSINESS

“

Your investment in plastic alternatives and reduction will be paid back with consumer brand loyalty, improved experience and waste management expense.

BE ROOTED TO BETTER OPTIONS

AUDIT YOUR RESTAURANT

TEST THE WATERS

BE A SUPER BOWL FAN

SPRING/SUMMER 2020

”

Restaurants are finding novel ways to return to the earth what customers are consuming – and gain some recognition for their efforts in the process. Last year the National Arts Centre (NAC) launched an innovative program that introduced plant-based food and drink containers and transformed them into rich compost. The move will divert 500,000 containers from the landfill every year. The containers, used at the NAC restaurant and banquet operations, intermission bars, as well as in the employee cafeteria, include wine and beer glasses, coffee cups, plates, utensils, straws, and take-out boxes. The compost created is being put back into the Centre’s rooftop herb garden, which in turn, provides fresh ingredients to the NAC’s culinary team.

The Plastic Pollution Coalition, a global initiative launched to eliminate plastic litter, recommends restaurant owners and chefs start their plastic-free plan by looking at their current use. “Audit what you purchase and what actually gets used by your customers, from delivery and food preparation to storage and disposal,” the coalition says. Include monthly order size and costs for such items as plastic wrap, straws, bibs, and storage containers.

One project in Australia, Plastic Free Noosa, is helping restaurants reduce the number of plastic water bottles going to landfills with three very savvy suggestions. First, provide table water in glasses and/or have a water jug at the ready for customers. You might even want to toss in a few lemons or cucumber slices. Second, explore the use of an on-tap water system and offer up filtered and carbonated options for dine-in customers. Third, consider joining a water refill network such as Tap, an app that allows water bottle users to find nearby refill stations. This may also encourage new customers to your business and you can even sell your own branded reusable water bottles.

More and more eco-friendly options are on the market – and kitchen shelves. Polar Pak, for example, has "super bowls" that are made from 100 per cent sugarcane, a rapidly renewable resource. The bowls are grease and cut resistant, hot and cold food friendly, and both freezer and microwave safe.

Small is

Good!

White Foil Kraft

Snak Sacks

Retains liquids and sauces without leaking

™

Good things come in small packages

These small sacks have big benefits. Designed to package a variety of foods, our Snak Sack™ stock product line is a fun way to serve hamburgers, sliders, fried foods, chicken wings, baked goods and much, much more!

A-3

Made with unbleached natural kraft, grease-resistant paper

A-4

A-4F

Contact your De Luxe™ Sales Representative email: deluxe.sales@novolex.com | visit: novolex.com www.novolex.com | © January 2020 Novolex™

A-5

Green On The Go! Conveniently better, Eco-Products offer products that are: • Customizable • Great to use with hot or cold foods • Microwave and freezer safe

• Compostable • Leak resistant • Grease and cut-resistant

Products are made from 100% renewable resources, PLA or bagasse.

Call Your Local POLAR PAK Representative for More Information 514-331-0207 POLAR PAK

www.novolex.com

GO FOR THE GREEN BIN TALK TRASH

6 7

GOOD BUSINESS

In addition to thinking renewable, chefs and restaurant owners also need to think compostable, stresses Raven. “[Restaurants need] to use compostable products which again need to be ensured are effectively disposed of and then composted.”

Late last year Novolex, the foodservice packaging company that owns De Luxe Packaging in Montreal, launched Eco Blend Max, a new line of trash can liners made with 50 per cent post-consumer recycled content. The bags, using what so-called right-sizing dimensions, fit the most common cans. According to the company, correctly fitting liners use less material, which reduces costs and the impact on the environment, and saves time placing liners in cans.

THINK BIG ACT BOLD

Every small step you take to reduce or eliminate plastic is a thumb’s up for the environment. But thinking big can be better and bolder. McDonald's Canada has announced it will be unveiling two Green Concept Restaurants in London, Ont., and Vancouver, B.C. These restaurants will act as incubator locations to test new packaging options and recycling initiatives including a fully repulpable cup for cold beverages, a Canadian QSR first. The cup uses an aqueous coating that is acceptable in recycling streams. New fibre lids, another Canadian QSR first, is made from 100 per cent Forest Stewardship Council-certified wood fibre and is recyclable. Wooden cutlery, wooden stir sticks, and paper straws will also be mainstays of the new eateries. But you don't have to as big as the Golden Arches to introduce innovations like these to your operation.

PREPARE FOR CHANGE

Less than 10 per cent of plastic used in Canada gets recycled. Without a change in the current course, by 2030, Canadians will throw away an estimated $11 billion worth of plastic materials each year. The federal government intends to reduce those numbers through a series of initiatives including banning single-use plastics by as early as 2021. This includes plastic bags, straws, cutlery, plates, and stir sticks. The government of Nova Scotia has already announced that single-use plastic bags will be banned this year [2020]. Will you be ready?

PLAN FOR BETTER BUSINESS

The contemporary customer comes to your restaurant armed with an appetite – and expectations. Among those expectations: that your approach to preparing and serving food will mirror their values. One of those fundamental values is to protect the environment. That is smart business, says Raven. “Your investment in plastic alternatives and reduction will be paid back with consumer brand loyalty, improved experience and waste management expense.” CHEFCONNEXION.CA

Glam Up Your Greens Perfect salads + the right spices = menu success by Cherie Thompson Nothing says spring more than green – grass growing, leaves unfurling, new shoots emerging. Green is all over the menu, but is definitely the headliner for salads. Enchant your guests with creatively complex warmweather fare.

Star studded lineup Greens, or leaf vegetables, offer a cavalcade of colours, textures and flavours to enhance your salad offerings. Ensure you are using the best ones to complement your dish or change it up to adjust the taste or visual appeal. The combinations are endless. Lettuce (crisphead, butterhead, loose leaf and romaine), spinach, arugula, chicory (radicchio, escarole, endive, frisée), and brassica greens (kale, cabbage, collards) are longstanding pillars of a great salad. But there are others, too, perhaps not as common: dandelion, beet leaves, cress (water, garden or peppergrass), mâche and fresh herbs. These green outliers offer a complexity used either alone or in combination with the pillars. Although baby leaf vegetables are mainstream, microgreens are surging through. Somewhere between a sprout and a baby, this nutrient-packed option is both visually stunning and flavourful. (continued page 64) 56

SPRING/SUMMER 2020

34%

of the population is eating more meals with vegetarian options*

25%

of the population would like restaurants to offer a wider variety of vegetarian entrĂŠes*

*2019 Technomic Report CHEFCONNEXION.CA

IN SEASONS

Herb & Garlic Marinated Rice and Vegetables with Greens This salad quickly comes together with the help of the freezer and spice blend I NG R E DI E N T S - S e r v e s 8 Herb & Garlic Dressing ½ cup

vegetable oil

¼ cup

cider vinegar

2 tbsp

Horton Spice Mills Herb and Garlic Bread Topper

½ tsp

sugar

¼ tsp

salt

Herb & Garlic Dressing

Marinated Rice and Veg 48 oz

Alasko Mekong Rice Mix

Herb and Garlic Dressing

Baby Spinach Salad 8 cups baby spinach 2 cups kidney beans or chickpeas ½ cup

diced red onion

1 cup

quartered cherry or grape tomatoes

METHOD 1.

For the dressing: whisk together all ingredients and allow flavours to blend.

2. For the marinated rice and veg: Steam Alasko Mekong Rice Mix according to package directions. While warm, toss with Herb and Garlic Dressing. Cool completely. 3. For each serving of salad: place 1 cup spinach in bowl/ plate. Top with 1 cup Marinated Rice and Veg, ¼ cup beans, 1 tbsp red onion, and 2 tbsp tomatoes.

SPRING/SUMMER 2020

IN SEASONS

CHEFCONNEXION.CA

IN SEASONS

Vegetable (vegan) tasting menus Consumers are hungry for more plant-based menu options. Why not use a vegan/vegetarian entrée salad as a springboard to an entire tasting menu? Here are a few themes to get your creative juices flowing:

Think concentrated flavour of the

“When it comes to nutrition, fruits and

grown-up version.

vegetables have always been the go-to

Best of all, greens can be used on,

in terms of healthy eating. Tried and

Taste the rainbow –

of plant-based eating, greens are

follow the colours of the rainbow as you move through courses; remember green looks good with everything

Root to shoot – take a page from the carnivores and showcase vegetables that are savoured from root to shoot, a no-waste menu

Around the world – hit all continents to feature plant-based dishes

All in the family – focus on one family of vegetables, like brassicas, to pull through the menu

"Unperfect" – celeriac is an odd-looking specimen but utterly delicious; bring these oft overlooked delicacies out of obscurity and onto plates

Loco for local – try a farmfocused menu

“ Using frozen fruits and vegetables minimizes labour and food waste costs.”

SPRING/SUMMER 2020

in, over, under and around your cold

true, their combination of practicality,

plate menus.

taste, and nutritionals benefit are

In the limelight

fresh, has several unique benefits, a

second to none. Frozen, rather than

With the ever-growing popularity basking in glory, as they should. Leaf vegetables hit numerous consumer trends: vegan/vegetarian, plant-based, low-carb, gluten-free, “clean,” locally available and naturally delicious. You would think they were engineered specifically for today’s kitchens. In fact, 34% of the population is eating more meals with vegetarian options, according to Technomic.

healthier

vegan

options,

operators,” says Lisa Waizmann, marketing manager for Alasko Foods. Edamame is a great example, offered by Alasko in a shelled IQF format. This multi-functional vegetable can be a base for a hummus style dressing, protein add-on or colourful salad ingredient – always ready to help. Remember frozen vegetables need to be prepared according to package directions before consumption, even if using them cold.

Whatever the reason for eating vegetarian

clear choice for resourceful restaurant

options

feeling

–

better

physically, nutrition – consumers still crave flavour.

“Using frozen fruits and vegetables minimizes labour and food waste costs,” reminds Waizmann. “Using IQF (individual quick freezing) technology also locks in freshness, flavour, colour

More than 25% of the population

and taste and might even be less costly

would like restaurants to offer a

than their fresh counterparts.”

wider variety of vegetarian entrées,

Mekong Rice Mix – basmati rice,

according to Technomic 2019 Centre of the Plate Consumer Trend Report.

yellow and orange carrots, leeks, peas, corn and onions – also by Alasko, can

Have you increased your vegetarian

save hours and no waste. Or how about

entrée selection? Salads are an

using frozen fruits? Pomegranate arils

excellent, and simple, vehicle to pump

sprinkled on top or mango chunks in

up these offerings.

a salad dressing?

Stage fright

During busy spring and summer

The freezer doesn’t usually come to mind

any time savings available without

when designing a salad, but it should.

compromising quality.

months, operators should embrace

Steal the show For a salad to satisfy your customers, power up greens with flavour, texture and fun. Here's a basic formula for a vegetarian/ vegan entrée salad: • 3 cups greens • 1-2 cups vegetables • ½ cup grains • 3-4 oz protein • 2-3 tbsp dressing • garnish

CHEF’S

“I am slowly cutting down my meat consumption and eating more like a vegetarian. Chickpea tacos are my

current favourite vegetarian dish,” says Victoria Horton, sales and quality assurance at Horton Spice Mills. Why not take that flavour profile to a salad? (page 63) “Spices, quite simply, give food the flavour we need and want,” says Horton. “Spices create a whole new world in the kitchen.” Going global is easy when you combine the spice rack with greens and vegetables. Horton Spice Mills make it even simpler with their range of high-quality products. Take the Chickpea Taco Salad for a spin around the world – change the flavour on the chickpeas to

IN SEASONS

Horton’s Curry Seasoning, or ginger and turmeric or Ultimate Vegetable Seasoning. It doesn’t need to be complicated. Multi-functional ingredients are key in today’s kitchens. “The benefits of using blends are their versatility. They also save on time, space and money,” says Horton. “Many, if not all blends are useful for more than their name says.” Warm weather brings cravings of fresh and flavourful yet good-for-me fare. A cleverly designed vegetarian entrée salad menu will fit the bill. If done right, expect an encore.

TIPS

Grilled Montreal Steak Spiced Portobello Salad Double up the greens over and under this simple, yet flavourful Portobello steak.

I N G R E D I E N T S - S e r ve s 1 1 1 tsp ¼ tsp

Portobello mushroom cap vegetable oil Horton Spice Mills Montreal Steak Spice

CHEFCONNEXION.CA

IN SEASONS

Green Goddess Dressing Lemon Horseradish Dressing

Lemon Horseradish Dressing INGREDIENTS 1 tbsp 1 tsp ½ tsp ¼ tsp

mayonnaise lemon juice white wine vinegar (or more) horseradish

SPRING/SUMMER 2020

IN SEASONS

Chickpea Taco Salad I N G R E D I E N T S - Serves 1 Taco Chickpeas 1 tbsp ¼ cup ¼ cup 1 tbsp 1 cup

vegetable oil diced onions diced sweet peppers Horton Spice Mills Taco Seasoning cooked chickpeas, drained and rinsed

Chickpea Taco Salad 2 cups greens – crisp varieties work best here to hold up the other ingredients 3

Cherry or grapes tomatoes, quartered

1 tbsp

sliced green onions

2 tbsp

shredded cheese

1 cup

prepared Taco Chickpeas

Garnish

Tortilla strips or crushed tortillas Cilantro leaves

METHOD

Green Goddess Dressing Frozen spinach enhances the colour and amps up the nutrition of this delightfully fresh dressing. Paired with a Green to the Green (GreenGreen) Salad – greens, edamame, celery, cucumber, peas, green onions. INGREDIENTS

½ cup ½ cup ¼ cup

plain Krinos Greek yogurt (or mayonnaise) fresh parsley

Alasko IQF Chopped Spinach, prepared according to package directions and cooled

green onion, chopped

1 tbsp

lemon juice

¼ tsp

minced garlic

1. For the taco chickpeas: in a skillet over medium high, heat oil. Add onions and peppers until softened. Add Horton Spice Mills Taco Seasoning and chickpeas. Reduce heat to medium and continue cooking until chickpeas are heated through. 2. For the salad: Assemble in bowl or plate in the order listed. 3. Garnish with tortilla strips and cilantro. Use the original plant-based protein to make this fresh take on a menu favourite. If you want the chickpeas saucier, add a splash of salsa while cooking or water and tomato paste.

METHOD 1.

For the dressing: add all ingredients to a blender, process until smooth, season to taste.

CHEFCONNEXION.CA

VENDOR SPOTLIGHT

Kraft Heinz expands environmental commitments by Lawrence Herzog

ustainability is top of mind throughout our industry, and in all aspects of our day-to-day lives. Being good environmental stewards isn’t just good business – it’s

also fundamental for the health of the planet. Chef Connexion spoke with Kevin Nguyen, brand manager for foodservice marketing at Kraft Heinz Canada, about the company’s energetic push to reduce natural resource needs and manage its overall environmental footprint. It’s a massive challenge, and one the company is tackling head on.

How is Kraft Heinz expanding its environmental commitments? As part of our commitment to reduce natural resource needs and manage overall environmental footprint, the Kraft Heinz Company last year announced the expansion of its environmental stewardship strategy. It now includes time-bound targets for achieving greater packaging sustainability and setting science-based goals to reduce greenhouse gas emissions.

When it comes to packaging, what initiatives are underway? Kraft Heinz will aggressively pursue technical alternatives while also collaborating externally to advance its commitment to deliver 100% recyclable, reusable or compostable packaging by 2025. The company will partner with packaging experts, organizations and coalitions to explore technical, end-of-life and infrastructure solutions, and is already collaborating with Environmental Packaging International (EPI) for consulting, 64

SPRING/SUMMER 2020

VENDOR SPOTLIGHT

tracking and other specialist services in the packaging

labour cost, third-party delivery putting a squeeze on

space. The company also will work toward increasing the

margins and ever-changing consumer tastes.

usage of recycled content in its packaging and decreasing

Our innovations are designed to help save operators

the overall volume of packaging used.

What targets has Kraft Heinz set to increase use of recyclable, reusable or compostable packaging?

labour and dollars while still hitting on growing consumer trends and delivering on the quality their customers expect. We run multiple rebate programs and prize giveaways throughout the year to help give back to our loyal customers. This past summer, we gave away an

Kraft Heinz supports the move toward a circular economy

all-expenses paid trip to Pittsburgh for one lucky Heinz

and aims to make 100% of its packaging globally recyclable,

Ketchup customer to watch a Pittsburgh Steelers game.

reusable or compostable by 2025. We have also pledged to reduce energy and water consumption by 15% this year over 2015 levels. And we are committed to reducing solid waste sent to landfill by 15% this year over 2015 levels. More initiatives can be found on our website: https:// www.kraftheinzcompany.com/sustainability.html

What are some of the other significant ways Kraft Heinz is improving the sustainability of its operations?

Are there any innovations operators should be aware of or ones on the horizon that you can discuss or even hint at? In 2020, we have three pillars to innovation: snacking and convenience, clean label and better-for-you products, and solution-based packaging. If you want to learn more, please contact your local distributor or Kraft Heinz account manager.

While the global packaging target is new, Kraft Heinz is no

How is your commitment to the Canadian market growing and changing?

stranger to advancing the sustainability of its packaging.

Kraft Heinz has a history in Canada that stretches back

The company has been working for years to optimize its high-volume packaging, and recently exceeded its

more than 100 years. We are the country’s largest food and beverage manufacturer, with more than 1,600 employees

commitment to reduce the weight of its global packaging

in Canada. In addition to its own manufacturing facilities,

by 50,000 metric tonnes.

Kraft Heinz works with 14 local manufacturers to produce

Kraft Heinz is doing its part to accelerate the transition to a

dozens of products for the Canadian market and we’re

low-carbon economy by joining the Science Based Targets

always looking to do more business locally.

Initiative and working to set science-based greenhouse gas

We are committed to the community, providing more

emissions reduction goals in its supply chain. Adoption of

than $55 million in food donations to food banks across

these particularly aggressive targets is aimed at helping

Canada and more than $3.5 million to food banks across

avoid a global temperature increase of more than two

Canada. We proudly support Ronald McDonald House

degrees Celsius.

Charities, President’s Choice Children’s Charity, Tim

How is Kraft Heinz working to enhance relationships with Canadian foodservice operators?

Horton Children’s Foundation, SickKids and Friends of We Care. Our Kraft Hockeyville and Kraft Heinz Project Play programs have invested $6.7 million to help more than 179 Canada communities build better places to play.

Kraft Heinz is always looking to give back to their customers and find ways to help them with their day-to-day operations. We understand the challenges that operators face in today’s ultra-competitive environment from rising CHEFCONNEXION.CA

RECIPE CENTRAL

Yogurt is spreading a little "culture" in global recipes By Cherie Thompson With efficiency and grace, yogurt is stealing the spotlight on menus worldwide. Gone are the days when yogurt was only served with breakfast or as a healthy snack. As Canadians continue to crave global cuisine, this smooth operator is here to stay. Already a dominant presence for breakfast, yogurt is a natural in all menu dayparts and well beyond a traditional tzatziki. Greek yogurt, with its creamy, dense texture, is a great substitute for many ingredients; having â&#x20AC;&#x201C; in some cases â&#x20AC;&#x201C; less fat and more protein than other ingredients is a bonus. Yogurt provides a fresh, tangy pop of flavour in your favourite recipes.

SPRING/SUMMER 2020

large red peppers

500 g

lean ground beef

onions

5 tbsp

Krinos extra virgin olive oil

garlic cloves diced

1 tbsp

Krinos oregano

250 g

diced tomatoes

350 g

Krinos plain greek yogurt

Salt and pepper to taste

RECIPE CENTRAL

2. Add ground beef along with oregano, salt, pepper and tomatoes. Stir well for 5 minutes. 3. Add 2 cups of water and let cook for 15 minutes in medium heat. Once the water is absorbed remove from heat, add yogurt and mix well. 4. Meanwhile, remove stems from the peppers leaving a small part attached to the pepper to use as lid. 5. Stuff the peppers with the mix and place them in tray. Any remaining mix can be placed between the peppers. 6. Add two cups of water in the tray. Cook for 1 hour at 400F. For the first 40 minutes cover the tray with aluminum foil, remove foil for the last 20 minutes.

1. In a skillet, heat olive oil in medium to high heat. When the oil is hot add the garlic and onion, sautĂŠ until golden. CHEFCONNEXION.CA

RECIPE CENTRAL

large potatoes

4 tbsp dijon mustard 200 g Krinos greek yogurt 1 tbsp apple vinegar 2 tbsp finely chopped dill

salt and pepper to taste

1. Bring potatoes to boil, cook until tender. 2. In a bowl, mix mustard and yogurt. 3. Cut potatoes into medium sized cubes and drizzle with apple vinegar. Combine sauce with potatoes, mix well. Add salt and pepper if desired. Add dill and serve. 68

SPRING/SUMMER 2020

RECIPE CENTRAL

500 g

whole grain spaghetti

3 tbsp

kalamata extra virgin olive oil

1. Bring a large pot of water to a boil, add spaghetti and cook until pasta is al dente.

cloves

red onion finely chopped

2. In a skillet, heat olive oil in medium to high heat.

broccoli crowns

350 g

slice mushrooms

250 g

Krinos red roasted peppers drained, sliced

lemon juiced

340 g

Krinos plain greek yogurt

Â˝ cup

dijon mustard

Krinos oregano

salt and pepper to taste

ground parmesan cheese

3. Once hot, add garlic and onion, sautĂŠ until golden. Add broccoli and cook until tender. Add the peppers, mushrooms and seasonings. Once mixture is tender, remove skillet from heat. Combine vegetables and pasta. 4. In a bowl, mix lemon juice with Greek yogurt and dijon mustard. 5. Pour yogurt sauce over pasta and stir until evenly coated.

CHEFCONNEXION.CA

RECIPE CENTRAL

500 g

lean chicken fillet

500 g

Krinos plain greek yogurt

200 g

wheat flour

garlic clove diced

½ tbsp

saffron

1 tbsp

paprika

3 tbsp

Krinos extra virgin olive oil

lemon juiced

½ tbsp

ground mint

salt and pepper to taste

SPRING/SUMMER 2020

1. Wash chicken fillet thoroughly and chop into bite sizes. 2. Mix yogurt, garlic, paprika, salt, pepper and mint. Dissolve saffron in ¼ cup of water and add to mix. Stir well. Once mix has colour from the saffron, add chicken and mix well. 3. Cover bowl and refrigerate for 1 hour. Remove chicken from fridge, cover in flour and put in pan with hot olive oil. Fry until chicken is golden brown.

eggplants

red pepper

leek

250 g

Krinos greek yogurt

300 g

lean ground beef

6 tbsp

Krinos extra virgin olive oil

Â˝ cup

white wine

eggs

200 g

grated parmesan

salt and pepper to taste

RECIPE CENTRAL

1. Cut eggplants horizontally, sprinkle with salt to remove the bitterness and let drain for 30 minutes. Rinse and dry. Preheat oven to 360F, roast for 30 minutes. Once tender, remove their contents with a spoon and try not to tear their skin. 2. In a s killet, heat olive oil over a medium to high temperature. SautĂŠ leeks and peppers until golden. Add ground beef and white wine, stir well. Cook for 15 minutes. 3. In a bowl, mix eggplant pulp, yogurt and eggs. Add meat to mix and combine well. Stuff eggplant skins with mix and sprinkle with parmesan cheese. 4. Preheat oven to 400F, bake for 25 minutes. Serve.

CHEFCONNEXION.CA

The choice is yours... and it’s simple.

Thigh Meat

Breast Meat

Fully Cooked Wings

Why choose Reuven Poultry? Reuven offers a wide assortment of Halal certified premium poultry products. These products are sourced from the best accredited suppliers from all over the world, so that we can offer high quality poultry at the most competitive prices. We offer unrivalled service and expertise in providing our customers’ poultry products that meet their needs today and in the future.

PREMIUM QUALITY, DELICIOUS, INNVOATIVE POULTRY PRODUCTS For more information call 416.929.1496 or visit www.reuven.com

Spring/Summer 2020 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 adlfoods.ca AlimPlus Inc. 9777, rue Colbert, Anjou, Québec H1J 1Z9 514-274-5662 alimplus.com AOF Service Alimentaire 2150, rue Sigouin, Drummondville Québec J2C 5Z4 819-477-5353 aof.ca CAPITAL FOODSERVICE 10 MacNaughton Avenue, Caledonia Industrial Park Moncton, Nouveau-Brunswick E1H 3L9 800-561-7026 capitalfoodservice.ca FLANAGAN FOODSERVICE 145 Otonabee Drive, Kitchener, Ontario N2C 1L7 (519) -748-2190 flanagan.ca

N ex t Issue: Fall/Winter 2020 -21

Multi Plus DM inc. 10389, Côte de Liesse, Dorval, QC H9P 2Z3 866-745-8881 multiplusdm.com

AD IN DEX Pg Advertiser 31 Alasko Foods 5 Arla Foods BC Boulart 6 Cascades 10 David Roberts 53 Deluxe 9 Derlea 50 Egg Solutions/Vanderpol 18 Gay Lea IFC High Liner

Mayrand Food Depot 9701 Boulevard Louis-H. La Fontaine, Anjou, QC H1J 2A3 (514) 255-9330 mayrand.ca

Pg Advertiser 32 Kraft/Heinz 20 Maple Leaf 54 Polar Pak 72 Reuven International 13 Rosemount 23 Sun Rype 41 Unilever 42 Uncle Ben's 28 Weston's

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 Copyright 2020 Greenbridge Foodservice. All Rights Reserved.

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 204-949-2832 pratts.ca PRATTS FOOD SERVICE (Saskatchewan) 1450 Park Street Regina, Saskatchewan S4N 2G2 306-546-5444 pratts.ca YEN BROS. FOOD SERVICE 1988 Vernon Drive Vancouver, Colombie-Britannique V6A 3Y6 604-255-6522 yenbros.com CHEFCONNEXION.CA

THE PERFECT CANVAS TO EXPRESS YOUR CREATIVITY Made with 5 simple ingredients and Non-GMO Project Verified, our Classic Pre-sliced Artisan bun, Everything Bun and Thin Sandwich Bun will hold up to any tasty meaty or saucy filling. And with their thin, golden crust and soft, melt-in-your-mouth crumb, they offer the best taste experience on the market today. Get the freshness, quality and consistency BOULART is known for.

Ask your sales representative for a sample case today.

Classic Artisan Burger (Pre-sliced) Product code: 13607

Thin Sandwich Bun (Pre-sliced) Product code: 12211

Everything Bun (Pre-sliced) Product code: 13608

For more information about our products and where to find them, or for sale inquiries, contact Michelle Cave at +1 416 566-5866 or visit boulart.com