THE
BOTTOMLINE SUMMER 2021
Burger Trends Everyone loves a great burger in the summer. And we’ve got the top trends to sink your teeth into.
Patio Pests
Handy tips to keep pesky insects away from your patio patrons
Meeting customer demands post-COVID
Ensure your restaurant stays successful when you are ready to re-open
THE BOTTOM LINE June 2021 | 1
LIMITED TIME OFFER • JUNE 1 - JULY 31
Pepsi
BUY4 GET1 Buy four cases of 24x591ml CSD
Get one free 24x591ml Pepsi
Contact your R.I.B.A. or Pepsi representative for details.
** This promotion is for Direct Pepsi Customers only New customers and existing members are eligible. Broadline distribution (FSD) purchases do not qualify for this offer. 2 | THE BOTTOM LINE June 2021
Pepsi® - PepsiCo, Inc. Used under licence. ©PepseCo Canada ULC, 2012
CONTENTS
THE
BOTTOMLINE SUMMER 2021
22 Re-opening plans
Meeting customer demands post-covid
24 Trending
Beverages that not only taste good, but make you feel good too
31
Patio pests
Tricks to keep insects away from your outdoor diners
33 In the News 35 Survey says
6
Consumers remain cautious on self-serve beverages
26
plant-based
in season
The popularity of plant-based foods
Food for thought
Everything you need to know about garlic, peas and cherries — three musthave ingredients for your spring menu
Why it matters and what it means to your operation
11 Marketing: The Big Idea
Marketing ideas you can use
24 Trending
There’s a huge demand for beverages that taste good, and make you feel good too
14 Summer sippers
Cool, refreshing summer drinks made with Pepsi products
17 Don’t throw it out
Get the most out your fruits and vegetables without any waste
10
oodservice Head office 1 Prologis Blvd., Ste. 400, Mississauga, ON, L5W 0G2 519-668-3396 Toll Free (Ontario) 1-888-320-RIBA (7422) info@ribacorporation.com www.ribacorporation.com
trends
Ramp up your burgers
Consumers are asking for more variations and here’s some ways you can hand it to them.
Adding or Switching Distributors?
R.I.B.A. retains the right to amend or negate any portion or part of this informative should there be an error or omission and re-publish the correct listing, rebate, article etc. in a future informative without liability.
Please notify the R.I.B.A. office if your restaurant has added or switched food distributors. This will ensure that there is no delay with your entitled rebate.
Call us...519-668-3396 Email info@ribacorporation.com
THE BOTTOM LINE June 2021 | 3
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CONTACT YOUR RIBA ACCOUNT MANAGER OR YOUR CANADIAN LINEN REP TO LEARN MORE
Pricing subject to change. Not valid with any other offer, on overstocks, previous purchases, orders in progress, program or rental 4 | THE BOTTOM LINE June 2021 items. Shipping offer via ground shipping. PPE-09c-21_CLL Rev. 03/17
THE BEST BEEF BRINGS BACK THE BEST CUSTOMERS
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In-season TIP: Peas pair particularly well with herbs and spices such as mint, olive oil, thyme, rosemary, dill, curry and black pepper.
Food for thought Here’s three fresh in-season ingredients you can incorporate into your menus right now plus some interesting food fodder to feed your brain
PEAS
TIP:
GARLIC
1 clove = 1 teaspoon chopped fresh garlic or ½ teaspoon minced fresh garlic or 1/4 teaspoon dried, dehydrated or powdered garlic
• Garlic is usually harvested from mid-July to mid-August. • Hard-neck varieties of garlic produce “scapes,” green shoots that, when young, are delicious and tender. • There are more than 450 varieties of garlic. • Garlic is one of the healthiest foods. Health properties include anti blood coagulation, antioxidant, antiviral, antimicrobial, lowers cholesterol and anticancer properties. • Garlic and onions are toxic to cats and dogs. • Drinking lemon juice or eating a few slices of lemon will stop bad garlic breath. • Choose firm, plump bulbs that still have their paper-like skin intact, with no signs of sprouting, soft spots, or other blemishes. • Garlic is best when used within a few weeks, but can be stored in a dark, cool, well-ventilated, dry place, away from other foods for 4 to 6 months. Cloves, once removed, can be stored frozen for several months. • Don’t burn garlic or it will become bitter. Minced garlic usually cooks in less than 1 minute. • The finer you chop your garlic, the more intense the flavor. If you want a bold garlic flavor, you should puree or mince your garlic, but if you want a more subtle essence, try slivering the clove.
6 | THE BOTTOM LINE June 2021
• Green peas are a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus and folate. They are also a good source of vitamin B6, niacin, vitamin B2, molybdenum, zinc, protein, magnesium, iron, potassium and choline. • Peas can be roasted and salted, and eaten as snacks. • Green peas are seeds and are eaten after they’ve been removed from the pod. Snow peas and snap peas have tender pods that are eaten along with the seeds. • Pea greens, also known as pea shoots or pea tendrils, are the tender tips of pea plants. Both the rounded, bright green leaves and the stems are edible, although stems from older plants can be tough. • Peas are best eaten as soon as possible after they are picked. To store, place them in a container that is not airtight or place them in a perforated plastic bag. They can be refrigerated for 3 or 4 days. The longer they are refrigerated the less sweet they will be.
CHERRIES
TIP: Sweet • There are two types of cherries: sweet cherries are firm when ripe cherries and sour cherries (also called (the stems usually stay tart or pie cherries and often need sugar attached when you pick added to them). a sweet cherry), and sour • There are 1,000+ varieties of cherries. cherries part easily from • A typical cherry tree produces 7,000 the stem. cherries. • Turkey is world’s leading cherry producer. • Antioxidant compounds in tart cherries can help the human body fight against cancers. • On average, there are about 44 cherries in one pound. • Cherries picked before they are fully mature will not ripen off the tree. • For all varieties of sweet cherries, the darker the cherry is, the sweeter it will be. Lighter red and less ripe cherries will be tart. • Do not wash the cherries until you are ready to use them. Washing makes them more prone to spoiling. • Cherries are more perishable than blueberries or strawberries, so make a point of refrigerating them as immediately as possible after purchase. ~R.I.B.A.
THE OFFICIAL BUN OF BBQ SEASON
Please contact your Bimbo Canada Representatives
Gold Sausage Bun Code 921105
Gold Hamburger bun Code 129594
Greg Clark Greg.clark @ grupobimbo.com or Deborah Adams Deborah.adams @ grupobimbo.com
THE BOTTOM LINE June 2021 | 7
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8 | THE BOTTOM LINE June 2021
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5
BURGER TRENDS to know
When it comes burgers, it’s time to ramp up your game. Take a pass on the basic burger and bun with ketchup, and start putting some passion into those patties. Consumers are asking for more variations and here’s some ways you can hand it to them.
1. plant based burgers
2. premium patties
3. next-level b
Over the past four years, “plant based” has been the fastest-growing term on burger menus as the plant based eating trend has ramped up. More than 3 million Canadians say they are vegetarian or vegan. Add to that the growing number of people that are moving to flexitarian diets, it’s no wonder plant based burgers are jumping onto menus country-wide. Polls indicate that a third of consumers are interested in plant based burgers, with millennials, in particular, having the highest affinity for them.
Just because plant-based patties are trending, it doesn’t mean meaty burgers have to take a back seat on menus. Over 40% of meat-loving consumers expressed they want to see upscaled meat options when it comes to their burgers. But operator adoption of premium, upscale meat has been low. So now would be a optimum time for operators to put a premium spin on burger patties and stand out. It’s worth noting that more than any other attribute, consumers say they’re willing to pay more for burgers featuring grass-fed beef.
When it comes to the c consumers are interest dients. Think carriers li buns, or dessert flavors SC, for instance, has of of peanut butter cookie cake “onions,” chocolat On the savory side, bow ents also hold high app appeal outweighs curre
10 | THE BOTTOM LINE June 2021
burger ingredients
4. breakfast burgers
5. creative condiments
components that make up a burger, ted in atypical, next-level ingreike waffles in place of traditional s (Fork and Plough in Greenville, ffered a dessert burger consisting e buns, a cheesecake patty, funnel te pudding, and raspberry compote). wls featuring typical burger ingredipeal, and it’s worth noting that that ent operator adoption.
Yes, it’s real thing now. The concept of breakfast for dinner has been trending in recent years, and that overarching trend has given rise to breakfast burgers (think burgers topped with an egg and/or hash browns), which over 40% of consumers are interested in trying (when it comes to Millennials, though, 54% are interested in breakfast burgers). However, only 20% of operators are currently offering them, showing that there’s an opportunity to capitalize on breakfast burgers as the demand isn’t being fully met.
While ketchup still holds the top spot for most-loved condiment, other next level condiments are on the rise. Look for opportunities to leverage creative condiments such as maple syrup for a sweet breakfast-forward take or honey (spicy hot honey, which we highlighted in Trend Watch: Condiments, is a current trend that’s taking off in foodservice).
~Source: Datassential
THE BOTTOM LINE June 2021 | 11
Marketing
The big idea Sometimes you need to think outside of the box, and look up to the sky, to come up with a perfect marketing campaign.
Here for a Limited Time!
Take note of these successful marketing stunts ... Then find a way to turn them around into something you can use in your own restaurant.
FREE TACOS ANYONE? Taco Bell gave out free tacos in honor of the “taco moon”. The chained claimed that on May 4, the moon was forecasted to be shaped “exactly” like one of their beloved tacos. Anyone who went onto the Taco Bell app and was signed up for rewards while the moon was up was rewarded with a free taco. The brand’s larger “I See A Taco” campaign is expected to last two or three years as a platform to help consumers see the taco lookalikes that exist around the world, transcending borders and cultures, Montgomery explained. For hints at where the effort could go next, he noted that the London Eye, bridges around the world and the glasses of “Harry Potter” character Dumbledore all have the same shape.
REWARDING COVID SHOTS Over the past year we’ve seen restaurants tie their marketing campaigns to various stages of the pandemic. And the vaccination stage is no different. Show your vaccination card at any U.S. Krispy Kreme location and you’ll be rewarded with a free glazed doughnut. Krispy Kreme said it hopes other companies make similar moves. “(We) have the opportunity to do something to reach a broader audience in a way that is maybe somewhat commercial but also is just a good thing to do,” said Chief Marketing Officer Dave Skenna. “This is one of those situations where we’d love to be copied over and over again.”
LOYALTY REWARDS- THEY DO WORK According to a recent report from Paytronix Systems, diners who are members of loyalty programs spent more than twice as much on takeout in 2020 than those who are not part of a loyalty program. ~R.I.B.A.
12 | THE BOTTOM LINE June 2021
The upcoming summer months are providing us with ample opportunities to launch some great Limited Time Offers (LTOs). Stretch your imagination to come up come new creatives for celebrating any of these days. Celebrate Fathers Day with an LTO menu created just for him (burgers and beer anyone?). Students have been through one of their most difficult years this year, and a graduation reward would certainly boost them up! (hint: sweet treats always work with kids!) Base an LTO on Strawberries are ripe for the picking across Canada in June And of course there’s Canada Day. Get your game plan ready to offer come real Canadian fare. No matter how you do your LTOs this summer, make them great! We’ve all been through a rough year, customers and operators alike. Now is the time to get those customers back into your restaurant, enjoy good food, and great friends, all under the summer sun. JUNE Celebrate the Graduates month June 1: World Milk Day June 3: National Egg Day June 4: National Cheese Day June 7: National Doughnut Day & National Chocolate Ice Cream Day June 9: National Strawberry-Rhubarb Pie Day June 10: National Iced Tea Day June 12: International Falafel Day June 14: National Strawberry Shortcake Day June 15: National Lobster Day June 16: National Fudge Day June 17: Eat All Your Veggies Day June 18: International Sushi Day June 20: Father’s Day June 20: First Day of Summer June 21: National Smoothie Day June 22: National Onion Rings Day June 25: National Catfish Day June 28: National Ceviche Day June 30: National Ice Cream Soda Day
JULY July 1: Canada Day Celebrate all month with some Canadian fare. Poutine anyone? July 7: World Chocolate Day July13: National French Fry Day July 19: National Ice Cream Day July 29: National Chicken Wing Day AUGUST Aug. 1: Food Day Canada Aug. 3: Civic Holiday Aug. 4: National Chocolate Chip Cookie Day Aug. 6: International Beer Day Aug. 10: National S’mores Day Aug. 24: National Waffle Day SEPTEMBER Sept. 1: Pumpkin spice season begins Sept. 5: International Bacon Day Sept. 7: Labour Day Sept. 7: National Beer Lover’s Day Sept. 18: National Cheeseburger Day Sept. 29: National Coffee Day
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Drinks
Summer sippers Cold, refreshing and bursting with flavour. These drinks are exactly what you need to be serving up to thirsty customers this summer. WATERMELON FIZZ
BERRY BLUSH
VOO DEW
GEORGIA SQUEEZE
7UP brings this drink to life with refreshing bubbles.
This is the perfect bubbly and berry-flavoured cocktail
Feel the island vibes with this tropical tipple.
INGREDIENTS
INGREDIENTS
INGREDIENTS
A refreshing citrusy southern mix that will tastes peachy perfect.
3 oz 7UP
2 oz Pepsi
4 oz Mountain Dew
1½ oz vodka
1 oz vodka
1 oz coconut rum
4 oz Tropicana Watermelon juice
¾ oz berry liqueur
½ oz white rum
1 oz fresh lemon juice
1 mint leaf
1 oz pineapple juice
Watermelon for garnish
DIRECTIONS
1 pineapple wedge, grilled
DIRECTIONS
Mint garnish (Optional)
1. Fill rocks glass with ice.
DIRECTIONS
DIRECTIONS
1. Fill rocks glass with ice.
1. Combine all ingredients.
2. Add vodka berry liqueur and top with Pepsi.
1. Stir together lemonade and syrup in a highball glass.
2. Garnish with watermelon and mint.
3. Garnish with a blackberry and mint leaf.
2. Add rum, pineapple juice and top with Mountain Dew.
INGREDIENTS 12 oz Tropicana Lemonade ½ oz peach syrup Fresh slice peach
2. Add ice and garnish with a slice of peach.
3. Garnish with grilled pineapple.
~Source: Technomic Ignite menu data
14 | THE BOTTOM LINE June 2021
GREAT CATCH!
Maple Glazed Pacific Cod with Sautéed Spinach and Spiced butternut Squash Purée
Wild Caught Pacific Cod Ocean Jewel™ Pacific Cod Fillets, Loins and Tails are delicious and healthy protein alternatives, low in fat and sodium, and an economical way to add fish to your menu. It comes skinless and boneless, in various sizes making it versatile to include in your favorite fish recipes. Ocean Jewel™ Pacific Cod is MSC certified and Ocean Wise recommended.
CODE
DESCRIPTION
SIZE
SF04073
Pacific Cod Fillet, J-Cut, Treated, MSC
6 oz
SF04664
Pacific Cod Loins, IQF, Treated, MSC, OW
3 oz
SF04665
Pacific Cod Tails, IQF, Treated, MSC, OW
4 oz 4 oz
SF04666
Pacific Cod Loins, IQF, Treated, MSC, OW
SF04667
Pacific Cod Loins, IQF, Treated, MSC, OW
5 oz
SF04673
Pacific Cod Fillet, IQF, Treated, MSC, OW
6-8 oz
SF04674
Pacific Cod Fillet, IQF, Treated, MSC, OW
16-32 oz
ORIGIN:
China
CASE PACK: 1 x 10 lb
Let’s talk about growing your business! West: 604-591-1603 Ontario: 905-792-9700 East: 514-745-6655 exportpackers.com/foodservice
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Anatomy of a breakfast sandwich Brioche Bun
+60%
growth in bread during breakfast
The breakfast sandwich. Not just for breakfast anymore.
Garlic Mayo
+125%
growth in condiment during breakfast
Spinach
+4.5%
1 in 5
share of the top 10 menued vegetables
breakfast sandwiches are consumed outside of breakfast.
Prestige Homestyle Scrambled Egg Patty
+25%
1 in 3
growth in egg breakfast sandwiches since 2015
consumers are buying a breakfast sandwich at least once per week.
Aged White Cheddar cheese
+50%
growth in cheese as a top ingredient on breakfast sandwiches
Mixed protein breakfast sandwiches are up
+33%
Sausage
+14%
growth in meat/protein during breakfast
Egg Patties for all of your breakfast sandwich creations
Our egg patties are made from 100% real shell eggs. As a healthy, low-cost protein option, they provide convenience and nutrition for breakfast sandwich lovers all day long. Instant quick frozen and ready for orders.
Burnbrae
SCC CODE GFS# SYSCO#
Prestige Egg White Patty
Prestige Natural Shape Egg Patty
Burnbrae Farms Plain Round Egg Patty
Prestige Homestyle Scrambled Egg Patty
Burnbrae Farms Fried Egg Patty
10065651005467 1317840 1318407
10065651023188 1299841 4392587
10065651002701 5516497 0547265
10065651253578 1311779 5257144
10065651021399 1299859 4392142
Sources: Technomic Breakfast Consumer Trend Report; Technomic Ignite menu data, Q3 2019-Q3 2020.
16 | THE BOTTOM LINE June 2021
burnbraefarmsfoodservice.com
VOTED MOST TRUSTED EGG BRAND BY CANADIAN SHOPPERS BASED ON THE 2020 BRANDSPARK® CANADIAN TRUST STUDY.
USABLE PORTIONS BY VEGETABLE: Celery 100%
Cucumbers 100%
Food waste
Don’t throw it out! Stop Food Waste Day was celebrated on April 28. But as summer approaches and we start buying up all those bountiful fresh vegetable in bulk, now is a good time to take a hard look at how we can fully utilize every bit of our purchases. In the kitchen, stopping food waste means many different things. Rotating product, proper storage, production forecasting, and also utilization of products can help in the fight to stop food waste. By using as much (if not all) of an ingredient as possible, you can reduce food waste, decrease your food costs, and add to your gross profit margin. Reducing food waste is a great way to increase Like for Like revenue! Best of all, it can also foster creativity and innovation in the kitchen. Challenge your culinary team to reduce their food waste and don’t forget to share best practices.
ONLY BUY WHAT YOU NEED
USE AS MUCH AS POSSIBLE
INCORPORATE LEFTOVERS AND USE FOOD EFFICIENTLY.
Product trim can be a significant source of waste. Train kitchen staff to be deliberate with their cuts so they don’t throw away usable product. Poor food prep can contribute as much as 45% to food waste. It’s crucial for staff to learn how to store food correctly, cook food correctly and avoid cross contamination.
It can be tempting to ‘stock up’ or buy in bulk if your supplier has a good deal on, but doing so can leave you with more food than you need. And this food will only go to waste if it’s left to spoil in storage.
KEEP A STOCK INVENTORY You should always know exactly which foods you have in stock at all times. Keep a detailed list of the foods in all of your storage areas, including their use-by/best-before dates that you can easily refer to.
Try not to be so quick to throw away leftover food, as you might be able to make use of it somewhere else. For example, vegetable peelings and animal bones can be used to make stocks and soups, while day-old bread can be made into croutons or breadcrumbs.
STANDARDIZE
ADD A DAILY SPECIAL
It’s important to standardize your recipes and quantify them to the right yields. Purchasing the right product for the right use not only reduces waste, but helps keep you on budget.
Don’t be afraid to add a one-off daily special that makes use of some extra food scraps that you have.
Beets 100%
Collard Greens 100%
Mustard Greens 100%
Tomatoes 99%
Add celery leaves to your salad
Use the skin in smoothies or salads Sauté beet greens
Add collard or mustard greens to soups, stir frys and casseroles
Fry tomato skins for a crunchy salad or topper
Mushrooms 98%
Use mushroom stems in your omelettes
Broccoli / Cauliflower 98%
Leaves and stems can be roasted
Peeled Onions 95%
Use onion skins to enhance broth flavours (remove before eating)
~R.I.B.A./Foodbuy
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18 | THE BOTTOM LINE June 2021
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®
TM
SOUTHWEST STEAK POWER BOWL A fiesta of southwest flavours, this grilled striploin power bowl makes a hearty entrée for lunch. Prep Time: 40 min. | Cook Time: 10 min. (+ 5 minutes standing time) | Serves: 12
INGREDIENTS Southwest Grilled Steak: 12 (6 oz each) Carve Premium Ontario Beef AAA – Striploins 4 tsp salt 4 tsp pepper 2 tbsp chili powder 4 tsp ground cumin 4 tsp paprika 1 tsp garlic powder 1/2 tsp cayenne pepper 1/2 tsp brown sugar Cilantro Lime Crèma: 1 1/2 cups sour cream 1/2 cup finely chopped fresh cilantro 1 tbsp lime zest 1/4 cup lime juice 1/2 tsp salt 1/2 tsp pepper
Cilantro Lime Rice: 8 cups cooked basmati rice 1 cup finely chopped fresh cilantro 2 tbsp lime zest 1/2 cup lime juice 2 tbsp olive oil 1 tsp salt 1 tsp pepper Assembly: 4 cups cooked corn 2 cans black beans, drained and rinsed 1 cup guacamole 1 cup pico de gallo 4 cups crispy tortilla strips (Use prepared tortilla strips, or cut corn or flour tortillas into 1/2-inch (1 cm) wide strips and deep-fry until golden and crispy. Sprinkle with a pinch of salt.)
INSTRUCTIONS Southwest Grilled Steak: Stir together salt, pepper, chili powder, cumin, paprika, garlic powder, cayenne and brown sugar. Season each steak with 2 tsp (0.2 oz) spice mix. Grill steaks to order over medium-high heat for 4 to 5 minutes per side or until instant-read thermometer inserted in center of registers 130°F (54°C) for mediumrare or until cooked as desired. Let stand for 5 minutes; slice thinly. Cilantro Lime Crèma: Stir together sour cream, cilantro, lime zest, lime juice, salt and pepper. Store refrigerated until ready to serve. Cilantro Lime Rice: Stir together basmati rice, cilantro, lime zest, lime juice, olive oil, salt and pepper. Keep hot or reheat to order for service. Assembly: For each serving, assemble 1 cup (3.5 oz) rice in serving bowl. Top with 1 sliced steak, 1/3 cup (1.6 oz) corn, 1/4 cup (1.6 oz) black beans, 2 tbsp (1 oz) guacamole and 2 tbsp (1 oz) pico de gallo. Scatter 1/4 cup (0.4 oz) tortilla strips over top. Drizzle 1 1/2 tbsp (1.4 oz) crèma over top, or serve on the side in pinch bowl.
Recipe provided by Flanagan Foodservice. For more recipes please visit Flanagan.ca
PROUDLY CANADIAN OWNED
Canada’s third largest foodservice distributor, with distribution centres in Kitchener, Sudbury and Whitby. We proudly serve Ontario food operators with service that represents the warmth and tradition that Canadians are famous for. With over 10,000 products listed, Flanagan Foodservice can supply and equip every aspect of your restaurant: from fresh meat and seafood to a full line of smallwares and equipment. BOTTOM 2021 or visit us at www.flanagan.ca to learn more. 20 | THE Contact us today at LINE 1-855June Flanagan
CARVE IS AVAILABLE EXCLUSIVELY AT FLANAGAN FOODSERVICE Produced with support of the Ontario Beef Market Development Program
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Foodservice
Meeting cus Successful operators know that the restaurant business is synonymous with the hospitality business. To survive, you must deliver a superior and consistent experience that leaves patrons feeling satisfied and excited to return. This is, of course, no easy task. It requires getting the more obvious things right: ensuring that the food meets quality expectations, that the menu is appealing, and that the prices are reasonable. But equally important to the overall patron experience are cleanliness, service, the physical environment, and the smoothness of the operation. Operators that pay close attention and take pride in these aspects of the business that go beyond what’s on the menu can often make the difference between success and failure. Due to COVID, managing the guest experience has gotten complicated, but it’s also more important than ever. According to the McKinsey Pulse Survey of 1,000 adults who visited QSRs or casual dining establishments, 80% reported medium to high anxiety levels about returning to dine-in restaurants. It’s fair to say that many of the practices that would have previously been viewed as contributing to a positive experience might now cause patrons some trepidation. Restaurant operators who are able to effectively adapt to the new demands are the ones that are likely to come out ahead over the next several months and years as many of these patron expectations will endure even as restaurants return to full capacity. Below we explore a few ways that you can thrive in the new normal and deliver an experience that shows patrons their safety and comfort is your top priority.
CLEANLINESS COVID has undoubtedly heightened the average patron’s expectations around cleaning and sanitation. The vast majority of restaurants have done a good job of stepping up their cleaning protocols, but many have not been giving themselves credit by sharing these enhanced practices with their customers. Operators need to be careful how they broadcast these messages as most patrons do not want to thinking about chemicals and cleaning as they 22 | THE BOTTOM LINE June 2021
S
a
c
e
d
t
si re re hy Op ar re th
un M pa to
S
an se CO st eq co m fro gl ha a w an m
ta m pr
stomer demands post-COVID
Speed and order accuracy
are still critical drivers of
customer satisfaction, but
equally important is how staff
demonstrate their commitment
to safety.
it down to eat, but signage in other areas of the estaurant where patrons are more likely to be eceptive to messages about cleanliness and ygiene, like the restrooms, would be appropriate. perators should also check the chemicals they re using on various surfaces throughout the estaurant to ensure that they are effective for heir intended use. Part of maintaining cleanliness is also reducing nnecessary contact as much as possible. Many restaurants have replaced the soap and aper towel dispensers in their restrooms with ouchless solutions.
SERVICE
Service remains a potent differentiator for ny restaurant, but the definition of exceptional ervice has changed considerably in a postOVID world. Speed and order accuracy are till critical drivers of customer satisfaction, but qually important is how staff demonstrate their ommitment to safety. Are they wearing their masks correctly and maintaining their distance om customers? Are the kitchen staff wearing loves when preparing food and washing their ands at appropriate intervals? This sends powerful message to patrons, especially when the kitchen is visible. Consistent training nd management oversight are essential to maintaining these service standards. Service expectations have also changed for akeout. While takeout and delivery used to make up a much smaller portion of the business re-COVID and were afterthoughts for many
operators, both are now front and center and are major drivers of revenue. To ensure that the customer has a positive experience, restaurants should consider revamping their takeout process to improve efficiency with separate areas for checkout. Partnering with the right 3rd party delivery service is also important so that customers receive their orders on time and in good condition. Finally, at a time where more food is consumed off-premise, packaging can make a world of difference. When selecting packaging, consider and test the following: • Is the food kept warm during transport? • Is the closing mechanism reliable enough to avoid accidental spills? • Are there compartments to keep meal components separated? • Is the package safe to use when reheating? • Does the package material impart any off flavors?
THE PHYSICAL ENVIRONMENT Many places have restricted restaurant capacity and mandated certain distances between tables, which has already forced operators to get creative in arranging their space. However, beyond what is legally required, there are some important and simple visual cues that operators can provide to signal to guests that their safety remains top of mind. Social distancing solutions, like decals and signage, can help direct traffic and maintain safe distances between patrons. For takeout areas or counter service, there are transparent barriers available to provide extra protection.
OPERATIONAL SIMPLICITY Although costumers may not physically see all aspects of your operation, they will almost certainly feel the impact of any inefficiencies caused by decisions made behind the scenes. For example, restaurants that choose to employ expansive menus with inadequate staffing risk frustrating their patrons when the kitchen becomes too stretched to churn out the orders in reasonable time frames. Likewise, operators that are unable to track their demand and reliably
schedule their orders with distributors and local suppliers risk increasing the likelihood of stockouts and adding significant cost to their operation. In a post-COVID world, these types of operational blunders are magnified even further. More than ever, patrons are looking for a frictionless dining experience, an opportunity to leave their stresses behind while enjoying a freshly prepared meal. Restaurants that fail this fundamental test will be challenged to get a second chance. To reduce the likelihood of unintended consequences, restaurant operators should take hard look at their menus and inventory to determine how they can streamline and simplify execution. Are there products that move more slowly than others and take up precious storage space? Are there ways to consolidate purchasing? Sometimes this means removing low performers from the menu, but it can also mean determining if you’re purchasing more unique SKUs than you truly need. Are two different sized chicken breasts really needed to make two different dishes? It may be possible to improve efficiency back-of-house without even touching the menu the customer sees. Moreover, operators should prioritize strong distributor and supplier partnerships. Those with the best relationships, who understand what success looks like for the distributors and suppliers, stand a better chance of optimizing their delivery schedules at the lowest landed cost—while limiting stockouts and unwanted substitutions. Again, while none of these principles are new, they do take on a more urgent importance due to heightened consumer expectations and sensitivities. Patron expectations have rapidly evolved, and while some restaurants will struggle, savvy operators will recognize that these new expectations create a unique opportunity to win new customers and earn their trust. R.I.B.A./Foodbuy Foodservice sources many of the products or services mentioned above and consults with many restaurants on their procurement needs. If we can be of any assistance as you seek to adapt your operation, please contact us. ~Source: Foodbuy
THE BOTTOM LINE June 2021 | 23
Trending
Boosting beverages There’s a huge demand for beverages that not only taste good, but make you feel good too.
ANTIOXIDANTS Antioxidants are substances that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental and other pressures. Blueberries Strawberries Artichokes Goji Berries Raspberries Kale
Beverages will be a prime place for mood, immunity, and cognition-boosting ingredients far beyond the classic cup of coffee. Adaptogens, nootropics, and more have been making their way into drinks to provide a wide variety of benefits. Commonly coupled with these powerhouse ingredients are flavors such as hibiscus, elderflower, orange blossom, and other fruity or botanical tastes. These flavors and add-ins blend particularly well with teas, waters, and kombucha.
WHY THIS TREND WILL STICK COVID has played a long and deep part of everyone’s lives for the past year. Sleep, stress, and health are top-of-mind concerns for consumers, who are looking for healthy solutions to incorporate into their diets. Consumers also being drawn to exotic ingredients and flavor profiles as they try to escape ‘pandemic fatigue.’
DEMAND FOR FUNCTIONAL FOODS People want more from their food. They want food with healing powers (but keep it tasting good). Everything from gut health to anxiety treatment and stress relief are on the table. 50% of all conversations about food today mention the functional benefits of ingredients or dishes.
ENERGY BOOSTING BLENDS Many consumers rely on coffee as their morning pick-me-up, using its caffeine for the energy they need to get through the day. But many are going off the beaten path and opting for green teas, Matcha Lattes, antioxidant-filled smoothies and kombucha.
~Source: McCormick Flavor
24 | THE BOTTOM LINE June 2021
RESILIENCE ON THE ROAD TO RECOVERY
Sysco is Canada’s largest foodservice distributor and we know how important food is to communities from coast-to-coast. So, whether you’re looking for operational advice or a premium selection of fresh produce, meat or seafood, Sysco has all the essentials you need to navigate along the road to recovery.
Learn More at: Sysco.ca/Recover THE BOTTOM LINE June 2021 | 25
The pop
Consumers are Purch Why it Matters and W
We’ve all heard about the growing popularity of plant-based foods, but is this a product category that is here to stay? Should you be looking to add plant-based alternatives to your menu? While it’s always difficult to predict what the future holds, there are some early indicators that suggest growth in plant-based proteins is a real trend, not a fad. Here’s what you need to know:
CONSUMERS ARE WILLING TO PAY MORE FOR MEAT ALTERNATIVES BECAUSE THE PRODUCTS ARE PERCEIVED TO BE HEALTHIER AND MORE SUSTAINABLE.
81%
of millennials are willing to pay more for a product if it comes from a sustainable brand
26 | THE BOTTOM LINE June 2021
Customers are changing their purchasing habits from less red meat to more plant proteins. Because plant-based foods are seen as healthier, 74% of consumers believe it’s worth the premium cost. It’s no secret consumers are becoming more interested in how their diet affects their health. Eating more plant-based proteins has been linked to reducing the risks of cancer, heart disease and other medical conditions. Customers are also buying into plant-based diets to help mitigate obesity with cleaner eating, increased energy and younger looking skin. According to multiple studies, a plant-based diet has been shown to lower high cholesterol and blood pressure and reduce the risk of cardiovascular disease and chronic heart disease. Based on the findings of 95 different studies related to cardiovascular disease, researchers concluded that a person’s risk is greatly reduced by eating more fruits and vegetables on a daily basis. Consumers also have a desire to purchase products that are less harmful to the environment. In fact, 81% of millennials are willing to pay more for a product if it comes from a sustainable brand and 37% of people are buying meatless alternatives because they are better for the environment. Production
pularity of plant-based
hasing More Plant-Based Foods – What it Means for Your Operation
y
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of plant-based foods also positively impacts climate change and 75% of crop “energy” converts to plant protein. According to Mintel’s plant-based proteins report from 2018, 64 million people are seeking more plant-based proteins. An overwhelming 79% of millennials are eating meat alternatives, while 20 million people identify as vegan or vegetarian. What’s more is 31% of consumers believe meat is no longer essential to the human diet and 23% of current meat eaters would like to follow a less-meat oriented diet, a study conducted by Datassential Plant and Cellular Foodscape found.
FLEXITARIANS, A RAPIDLY GROWING CONSUMER SEGMENT, ARE DRIVING THE POPULARITY OF THESE PLANT-BASED FOODS. THIS GROUP HAS VERY SPECIFIC AND UNIQUE NEEDS. Vegetarians and vegans continue to be an important and growing segment, but there’s another developing category of consumers to keep in mind. Flexitarians, in contrast to vegetarians and vegans, eat meat or fish, but they actively seek to reduce their intake. For perspective, 32 million people identify as flexitarian and 95% of consumers who have ordered a plant-based burger in the past year also ordered animal-meat burgers. In another study conducted by Dataessential Plant and Cellular Foodscape in 2017, participants were asked to consider their current eating habits and then to consider how they wish to eat in the future. The amount of meat eaters decreased 16% when asked how they would like to change their eating habits, while those who would like to become flexitarian increased 6%. Consumers are looking for diverse options. While veggie burgers continue to be popular among vegetarians and vegans, flexitarians are looking for products that go beyond. Based on
findings from U.S. Mulo in 2018, frozen meat alternative entrees saw the highest category increase in sales at 26%. Plant-based nuggets and tenders jumped 19%, while frozen meatless sausage and center plate items increased 15%. Millennial families are believed to be driving this shift because they are seeking items that are not only quick and easy to prepare, but also options that their children will eat. For Flexitarians, taste is a critical driver for purchase behavior and as manufacturers continue to improve formulations to better mimic meat, expect more consumers to jump onboard. Currently, 60% of those who aren’t interested in plant-based foods cite taste as the main reason.
The vegetable protein market in Canada was worth almost $300 million at the end of 2020, but the expansion and growth is so significant that we actually are expecting that market to reach $1 billion by 2025.
WHY SUSTAINABILITY IN FOODSERVICE? RESTAURANTS THAT OFFER MEATLESS PROTEINS HAVE NOT ONLY SEEN SALES INCREASE, BUT HAVE ALSO WELCOMED A SIGNIFICANT NUMBER OF NEW CUSTOMERS. Markets have already seen a significant impact. More than 31% of restaurants have added plant-based foods to their menus with that number expected to grow to 35.8% by 2023. From a financial perspective, sales increased 15% in 2017 and 17% in 2018. Still don’t believe it? A major chain restaurant that incorporated a plant-based item to their menu saw a staggering 36% increase in sales during the first month in the test market and 20% of the customers were new. The increase across the market is so large that plant-based proteins are no longer just a meat replacement – they are becoming a category of their own. ~Source: Foodbuy
THE BOTTOM LINE June 2021 | 27
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5 steps to adopting contactless payments New Chase research suggests a critical shift to touchless transactions. Learn the simple steps to get started. Contactless payments have quickly become a must-have for shops, restaurants and businesses across the country. In this past year, the desire for touchless payments has accelerated as a way to promote safety and social distancing, with 83% of consumers noting in recent research they are concerned about touching a credit card reader. Businesses that have moved to contactless checkouts are feeling the benefits as consumers increasingly look for these options. Research indicates that over half of consumers would switch to a store that installed contactless
payments, and businesses agree, with data from Chase showing that a majority of all businesses that have switched to contactless payments intend to make the change permanent. Nationwide, 55% of business owners we surveyed are taking steps to reduce touch interactions when accepting payment.1 Of these, 66% said they’ll continue to accept contactless payments once business practices return to normal. Beyond keeping customers and employees safe, removing friction from the checkout process creates lasting business benefits.
It’s all about safety Meet growing consumer demand while supporting the health and safety of your customers and employees. Moving to contactless payments can make that possible for your business. And Chase is here to assist you. 28 | THE BOTTOM LINE June 2021
For more information, please contact your Chase representative or visit us online at www.chase.ca
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Embrace contactless payments in five easy steps Getting started with contactless payments is simple with just five steps.
1. Understand your options Contactless payments come in various forms that suit different types of businesses and transactions. Popular options include: • Contactless solutions for on-site: These are a great fit anywhere credit cards are accepted, including shops, cafes and doctor’s offices. You can accept contactless payments with countertop terminal solutions in your store or wireless terminals for payat-the-table in your restaurant. Chase has solutions for standalone point-of-sale needs.
• Mobile on-the-go contactless solutions: For informal on-the-go payments, such as for housekeeping and dog walking, and for businesses, like food trucks, that need more functionality like catalog management features, consider a mobile payment app, like Chase Mobile Checkout-PLUSSM.
Types of contactless payments businesses accept 66%: Tableside payments (restaurants only) 65%: Mobile wallets 64%: Contactless cards 50%: QR codes
2. Check your existing equipment The point-of-sale terminals and other equipment in your business might already be capable of accepting contactless payments. If you see three lines that look like the Wi-Fi symbol tipped on its side, you’re good to go. Just make sure the contactless feature is turned on. Need help upgrading your equipment? Talk with a Chase specialist.
4. Get your staff up to speed You’ll also want to make sure your employees know how to use the equipment for contactless transactions. Be prepared for customers to ask for help on where to tap their card, how to tap symbol to symbol and other process details. Knowledgeable staff will create a more pleasant experience for your patrons and a smoother, faster checkout process for your business.
3. Link to popular digital wallets Set up your business to collect payments through the mobile wallet apps that your customers may be using. If your equipment is already enabled to accept contactless payments, it likely accepts digital wallets as well. Apple Pay and Google Pay are two of the most popular.
5. Tell your customers Spread the word that your business accepts contactless payments — with signage in the window, at your checkout registers and in advertisements. Offering this option is a powerful draw for both new and existing customers.
For informational/educational purposes only: The views expressed in this article may differ from other employees and departments of JPMorgan Chase & Co. Views and strategies described may not be appropriate for everyone, and are not intended as specific advice/recommendation for any individual. You should carefully consider your needs and objectives before making any decisions, and consult the appropriate professional(s). Outlooks and past performance are not guarantees of future results. Chase COVID-19 Small Business Sentiment Tracker results come from 16 waves of statistically significant data, from 500 respondents each wave including 50 restaurants, 50 retail, and 400 other small businesses, between May 4, 2020 and December 4, 2020. Chase and the Octagon logo are registered trademarks of JPMorgan Chase Bank, N.A ©2021 JPMorgan Chase & Co. Chase Mobile Checkout–PLUS is available to Canadian Merchants accepting transactions within Canada only. Chase Mobile Checkout–PLUS requires a compatible Apple or Android smartphone or tablet with cellular or Wi-Fi® network connection, the Chase Mobile Checkout - PLUS application, a merchant services account with Chase, and a Chase Mobile Checkout–PLUS supported PIN Pad. There is no charge to download the Chase Mobile Checkout–PLUS app, but there may be charges associated with the purchase and shipment of the PIN Pad. When using the app, message and data rates may apply. Such charges include, but are not limited to, those from your communications service provider. In addition, all applicable processing fees outlined in the merchant services contract with Chase will be assessed for all transactions initiated through the app.
THE BOTTOM LINE June 2021 | 29
We’ll Keep the Pace “Go, go, go!” is a back-of-house mantra and at the core of what drives your business forward. Your unique business is what drives us. No matter where you want to go, we’ll help you get there with genuine personalized service, culinary expertise and food-forward tools.
Let’s go! Connect your kitchen with inspired solutions at gfs.ca. 30 | THE BOTTOM LINE June 2021
© 2020, Gordon Food Service®
Patio
Getting all the bugs out Need to keep insects away from your outdoor diners? Here’s some tricks that you might want to try It’s inevitable. A warm sunny day will bring happy patrons to your patio. The food is out. The drinks are poured. And then you hear the bzzzzzzz.... Bugs! Those pesky little insects can turn an outdoor dining experience into a swatting scene faster than you can say Shoo Fly. To make your patio more enjoyable try arming yourself with some of these quick defence mechanisms to keep your patio paradise pest free.
CEILING OR FLOOR FANS Not only do fans provide a cooling breeze for customers, but the fans’ air movement also serves as a strong deterrent against many of the bugs that can ruin a diner’s experience. Mosquitoes and other flying insects are most prone to land when the air is still, so keep the air circulating to ward them off. Plus, it’s a great way to help disperse human gases, which are basically
invisible mosquito magnets. Good airflow will make it harder for mosquitoes to follow the plume created by the carbon dioxide your guests emit, which will help keep them from getting bit.
KEEP IT CLEAN Food and drink will always attract hungry pests, so you need to stay vigilant with your cleaning. Use a clean cloth to immediately wipe up any spills on tables, floors and chairs. Clear away plates as soon as possible. Make sure there isn’t any leftover crumbs on the tabletops or the floors. Ants will swarm even the tiniest morsels left behind.
USE DRYER SHEETS Lots of people swear that dryer sheets will keep yellow jackets, mosquitoes and gnats away, and some researchers have confirmed that there’s some weight to the theory. Set some out for guests to grab and tuck into their pockets or just pin a few around a tablecloth. May sound weird, but worth trying, right?
PLANTS ARE NICE, BUT... Be careful of what you put in your planters. Many brightly coloured or fragrant flowers and trees will attract numerous insects and bees. Marigolds, on the other hand, will repel mosquitoes.
BASIL BOUQUETS Certain herbs can actually repel insects — and centerpiece fill with herbs will look/smell good while doing it. Basil repels flies, mosquitoes Lavender repels moths, fleas, flies and mosquitoes Lemon grass and rosemary repel mosquitoes Mint and thyme repel yellow jackets
SHOO FLIES Flies hate the scents of lemon and cloves, so combine both of them to make a powerful fly repellent. Cut a lemon in half, poke about 6 cloves in each half. Use the lemons in a centerpiece on your table. ~R.I.B.A.
THE BOTTOM LINE June 2021 | 31
32 | THE BOTTOM LINE June 2021
In the News FRENCH VINEYARDS HEAVILY DAMAGED Up to 80% of French vineyards have been damaged by heavy frost. The cold snap came after an already difficult period of pandemic-related lockdowns and export trade wars for France’s winemakers. In the middle of march, temperatures in parts of France soared to highs of 26°C (79°F), causing some crops — including grapes in the country’s famed vineyards — to start blooming early. Then the temperatures plummeted to -7°C (19°F), causing a heavy frost affected up to 80 percent of French vineyards in almost every region, and there’s serious concern that this year’s grape harvest could be one of the smallest ever.
THE BEST OF SPIRITS The San Francisco World Spirits Competition (SFWSC), one of the world’s most prestigious spirits competitions, has announced its 2021 winners.
Best in show:
White Spirit: Mezcal Amarás Cupreata (Mexico) Whiskey: Glen Scotia 25 Year Old Single Malt Scotch (Scotland) Liqueur: Choya Umeshu Craft Fruit (Japan) Brandy: Tacama Demonio de Los Andes Acholado Pisco (Peru) Notable Canadian Wins:
Canadian notables:
Best Flavored Gin: Lavender & Juniper Gin (Collective Arts Distilling) Best Canadian Whisky: Chronicles 43 Year Old Whisky (Canadian Club) Best Cream/Dairy Liqueur: Pecan Praline Whisky & Cream Liqueur (Select Club)
GLOBALLY LOCAL UNION Globally Local announced it has entered into an agreement with Sysco, a global leader in distribution and logistics, to distribute Globally Local’s proprietary manufactured products (such as meat and dairy alternatives) throughout North America. The agreement enables Globally Local to efficiently supply its
products to its current and future restaurants throughout Canada and the U.S. Globally Local is a plant-based food technology company that manufactures and distributes industry-leading plant-based protein and dairy alternatives using locally sourced and sustainable ingredients.
A BEAUTIFUL THING Harvey’s is continuing their commitment to keeping Canada a beautiful thing with their new sustainability initiative in partnership with Tree Canada. From April 22, 2021 and running through to June 16, a portion of proceeds from every transaction at Harvey’s will be donated to plant trees in Canada. Canadians will also have the option to make an additional donation to Tree Canada at the cashier in all restaurant locations. “Harvey’s is committed to sustainable initiatives and we are thrilled to team up with Tree Canada to plant a target of 25,000 trees in 2021 in our backyard, helping to keep Canada a beautiful thing for generations to come,” says David Colebrook, President, Harvey’s Canada.
TIMS FOR GOOD Tim Hortons core menu will free of artificial colours, flavours and preservatives by the end of 2021 as part of Tims For Good sustainability platform, which is designed to promote continuous improvement at Tim Hortons across three pillars: food and beverage quality, people and communities, and the planet. “We’re on a mission to make all our menu items as craveable and delicious as we can — great food made with ingredients guests can feel good about,” said Hope Bagozzi, Chief Marketing Officer for Tim Hortons. Tim Hortons is also committed to sourcing key ingredients domestically as much as possible. In Canada, milk, cream, butter, cheese, eggs, and potatoes for hash browns and wedges are sourced from Canadian farmers and suppliers.
~R.I.B.A.
FOODSERVICE SALES FORECAST Commercial foodservice sales in Canada are forecast to be $61.4 billion in 2021. That’s up 11.8% compared to 2020 but still 20% below pre-COVID-19 levels. A modest improvement is expected in Q2 2021, up to $14.6 billion — up 45% over Q2 2020, but still 24% below Q2 2019. Foodservice sales for Q3 2021 are expected to climb to $16.2 billion Q4, 2021 sales are expected to climb to $16.2 billion. These increases rely on more people getting vaccinated and containment measures easing off and life slowly returning to normal. For the year 2022, commercial foodservice sales in Canada are forecast to grow to $74.6 billion — a 21% increase over 2021 but 3% below 2019 levels. 2023 will be the first year that foodservice sales will be higher than 2019 levels. And by 2025, sales are forecast to grow to $84.6 billion.
Quarterly Commercial Foodservice Sales, Canada Seasonally adjusted, billions of dollars 17
15
13.1
10.1
Q4 Q1 Q2 Q3 Q4 2020 ’19
13
14.6
18.8 17.6 18.6 16.2 17.1
Q1 Q2 Q3 Q4 2021 forecast
$19.4
Q1 Q2 Q3 Q4 2022 forecast
Yearly Commercial Foodservice Sales, Canada Billions of dollars $70.4 $73.8
$77.0
$74.6 $54.9
2017
’18
’19
’20
$78.6 $81.9
$84.6
$61.4
’21 ’22 forecast
’23
’24
’25
THE BOTTOM LINE June 2021 | 33
Employee Benefits
The RIBA employee benefit program has been a model of consistency seeing no change in rates over the past four years. With flex health/dental offerings and a pooled approach to premium and claims, business owners receive a STABLE & HIGHLY EFFECTIVE offering for employees.
Over the next few months, we will offer a NEW benefit to this program called Parachute – a digital life and critical illness platform.
PARACHUTE FULLY DIGITAL, SELF-SERVICE
This solution is fully digital, self-service, and addresses a significant risk many Canadians face – inadequate, unaffordable, or inaccessible insurance (due to pre-existing health conditions). The Parachute digital insurance tool can allow your employees (and their dependents) to activate portable voluntary life and critical illness coverage in minutes without having to leave their home or undergo a medical exam.
selectpath.ca
34 | THE BOTTOM LINE June 2021
Get a free quote today Kevin Routley Selectpath Benefits & Financial kevinr@selectpath.ca • 1-888-327-5777
Consumer Survey
Consumers Remain Cautious of Self-Serve Beverages According to a recent Technomic report, consumers are remaining cautious of self-serve beverages. Operators have had to adjust their self- serve beverage offerings over the past year due to safety and sanitation concerns. Currently, consumers prefer that employees control lid and straw distribution as opposed to having them at a self-serve or shared station. This reflects how many consumers are willing to sacrifice convenience for safety as vaccines continue to roll out. Consumers don’t feel comfortable with lids and straws sitting out as other customers could accidentally touch them while grabbing their own lid or straw.
Preferred ways for operators to handle lids and straws moving forward
Remove shared stations where lids and straws are sitting out—instead, must ask employees for these items
49% 46% 51% 27%
Offer limited-touch dispensers where only one straw or lid is dispensed at a time
Continue to offer shared stations where lids and straws are sitting out, but make sure these items are individually packaged
Continue to offer shared stations where lids and straws are sitting out but place hand sanitizer nearby
23% 29% 13% 17% 11% 11%
Overall 18-24 years old 35+
14% 10%
BOTTOM LINE: High-touch areas will likely remain a concern to consumers as we emerge from the pandemic. While customers still want and will still use self-serve beverages, it’s imperative that restaurant owners pay attention to customers needs and set the stations up accordingly.
ALTERNATIVES Offering canned or bottled beverages can provide variety and highlight safe alternatives. Additionally, emphasizing cleanliness procedures around beverage stations will be critical going forward to maintain customer trust and loyalty.
THE BOTTOM LINE June 2021 | 35
You could be losing out on money. Are you doing business with, switched to or added one or more of the distributors below? Have you let the R.I.B.A. office or R.I.B.A. representative know your new account number?
If not, you’re missing out on money. We cannot process your manufacture rebates without knowing your distributor account numbers. Your account number aligns you to our program for the sake of retrieving your velocities needed to invoice the manufactures for your entitled money.
Contact us today Nancy Rasic Administrative Assistant Nancy.Rasic@foodbuy.ca 519.668.3396 ext. 208 Toll Free (Ontario) 1-888-320-RIBA (7422)
MO RT ON FOOD
oodservice
36 | THE BOTTOM LINE June 2021
S E RV I C E
Together we will grow your business
watch video
Value First
What We Offer
Cutting Edge
FREE Consulting Industry Best Practices Menu Creation Food Cost Analysis Knowledgeable sales team Excellent support staff
6,500 products 477 vendors Local premium products Nationally branded products Unique specialty products
State of the art: • Warehouse • Fleet of trucks • Software system • Voice picking software
THE BOTTOM LINE June 2021 | 37
United Restaurant Supplies is a national supplier of smallwares and light equipment and proud partner with Foodbuy Canada.
WHAT WE CARRY We provide the smallwares and light equipment needed to outfit any food & beverage operation, both front and back of house items. Some of our categories:
GET IN TOUCH! Inside Sales Team: insidesales@united-rs.com 1-800-461-0000 38 | THE BOTTOM LINE June 2021
DINNERWARE
CLEANING SUPPLIES
FLATWARE
KITCHEN SUPPLIES
GLASSWARE
BUFFET & CATERING
BARWARE
LIGHT EQUIPMENT
COOKWARE
FURNITURE
APPAREL
PERSONAL PROTECTIVE EQUIPMENT
MINIMUM
ORDER FEES Did you know that suppliers have minimum order fees?
If you aren’t reaching the minimum order amount, you could be incurring unwanted costs. Keep your eyes on your orders and bills so as to not incur minimum order charges. To discuss with a Foodservice Representative, please email us at info@ribacorporation.com
oodservice THE BOTTOM LINE June 2021 | 39
Get a hole-inone.
Facility Services
Numerous programs are available for you in the clubhouse — linens, smallwares, even fitness equipment — all with saving opportunities for you.
Food & Beverage
You will receive monthly cash rebates on your food and beverage purchases when you enroll in our program.
A Foodbuy Company ClubProcure is affiliated with over 400 manufacturers and 150 companies to meet the demands of our clients nationwide. This extensive list of partners offers savings programs for nearly any product or service your club needs, from the 1st tee box to the 19th hole. You will receive price savings with each purchase along with quarterly cash rebates on items you are already purchasing from mainline distributors, plus additional discounts for all small wares and chemical needs...the options are endless. We also have many supplier programs which offer significant savings in all areas of Clubhouse operations. Equipment quotes are available, as well as cost comparisons. Your needs are vast, and your savings will be as well.
Contact your R.I.B.A. sales representative for more information Clubprocure.ca
40 | THE BOTTOM LINE June 2021
Course Equipment & Supplies
We have discounted pricing and rebate allowances for turf equipment, replacement parts, golf course accessories and other maintenance items.
Noteworthy Something to sniff about While many people believe “you are what you eat,” scientists in the United Kingdom say what you smell can also determine how you feel. Their study finds sniffing lemons can actually help people feel thinner. On the other hand, the scent of vanilla can make you feel thicker and heavier.
Oh, butter tart! In honour of Canada Day and all thing Canadian, we have some sweet butter tart history for you. The first documented recipe for butter tarts was published in The Women’s Auxiliary of the Royal Victoria Hospital Cookbook in 1900, out of Barrie, Ontario. The original cookbook and recipe is housed at the Simcoe County Archives. And for all of you that argue over whether a butter tart should have raisins or not, the original recipe did not have any. It had currants in it though.
And to top it off... Technomic polled consumers in 25 countries asking them to rank their favorite protein toppings from a list of 30 options. And surprise! Pepperoni did not rank #1!
Pucker up for these facts
You get about 3 tablespoons of juice from 1 lemon An average lemon has 8 seeds Lemon leaves can used to make tea or to flavour soups and sauces.
Top 4 preferred pizza toppings... Chicken
53%
Ham
53% 43%
Pepperoni
41%
Bacon
Other favourite toppings... 34%
Salami
32%
Ground Beef Shrimp
29%
Tuna
29%
Chorizo Duck
23% 11%
For the quote of it.. “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” ~ Julia Child THE BOTTOM LINE June 2021 | 41
We’ve Got Your Fresh Needs Covered Foodbuy offers everyday solutions for the most challenging purchase in your kitchen—produce. Our expansive portfolio includes a fresh, seasonal mix of fruits and vegetables all backed by our commitment to provide quality, traceable products with local options. With the regional produce program, our suppliers can deliver ingredients right to your doorstep.
The Foodbuy Difference ✔ Direct delivery ✔ Food traceability from field to fork ✔ Locally grown options as season permits ✔ Freshcut value add options, where available ✔ All suppliers meet Global Food Safety Initiative (GFSI) certification requirements
Regional DSD Produce Suppliers Foodbuy Canada has partnered with several regional produce suppliers to offer a direct delivery program for all your fresh fruit and vegetable needs in these provinces:
42 | THE BOTTOM LINE June 2021
To find out more about our fresh produce program, please contact your Account Manager.
On
oodservice Vice President Christos N. Kyriakopoulos Chris.Kyriakopoulos@foodbuy.ca General Manager Rich Hsu Rich.Hsu@compass-canada.com Administrative Assistant Nancy Rasic Nancy.Rasic@foodbuy.ca Marketing Manager / Graphic Designer Susan Batsford Susan.Batsford@foodbuy.ca Senior Director of Sales Peter N. Kalantzis Peter.Kalantzis@foodbuy.ca M: (519) 476-6522 Project Development Manager / Development Representative George Kapogianis George.Kapogianis@foodbuy.ca M: (519) 476-7966
Foodbuy Foodservice Director of Marketing and Communications Kerstin Fulford Kerstin.Fulford@foodbuy.ca M: (905) 302-1432 Director of Accounts - Foodservice, Multi-unit Franco Bajzelj Franco.Bajzelj@foodbuy.ca M: (647) 381-4329 Account Manager - Foodservice Mandy Ouellette Mandy.Ouellette@foodbuy.ca M: (416) 888-0604
British Columbia: Central Fresh Alberta: Fresh Forward ntario: Bamford Produce & Fresh Start Foods Quebec: Hector Larivee & JG Legume
Reference Numbers Supplier Listings
Belmont Meats Burnbrae Farms Canada Bread Consumer Centre Canadian Linen Chase® Merchant Services Ecolab Erie Meat Products Ltd. Export Packers Fresh Start Foods Pepsico Foodservice Rational Saporito Foods Selectpath - Benefits and Financial Sofina Foods
Call the R.I.B.A. Office Call the R.I.B.A. Office
1-800-465-5515 1-855-326-0940
Call the R.I.B.A. Office
1-800-35-CLEAN
Call the R.I.B.A. Office
(905) 792-9700 1-800-563-5033 1-800-387-9546
Call the R.I.B.A. Office
(905) 944-0505
Call the R.I.B.A. Office Call the R.I.B.A. Office
Distributor Listings Dubord & Rainville Findlay Foods (Kingston) Ltd. Flanagan Foodservice, Kitchener Flanagan Foodservice, Whitby Flanagan Foodservice, Sudbury Gordon Food Service Kronos Food Service Mercury Foodservice Morton Wholesale Multi Plus Pratts Food Service - Manitoba Pratts Food Service - Saskatchewan Pratts Food Service - Alberta Stewart Foodservice Inc. Sysco Central Ontario Sysco Southwestern Ontario Sysco Tannis
(514) 735-6111 1-800-267-2596 1-800-265-6550 1-800-265-6550 1-800-565-5850 1-800-268-0159 1-800-739-9921 (905) 546-5554 1-800-265-5663 1-866-745-8881 (204) 949-3017 (306) 546-5444 (403) 476-7728 1-800-461-4473 1-800-461-6543 1-855-373-4555 1-855-736-6000
Equipment Service Numbers Pepsi Sudden Service 1-800-387-6683 Ecolab 1-800-35-CLEAN Chase® Merchant Services Help Desk 1-800-265-5158
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