The Bottom Line by Foodbuy

THE

BOTTOMLINE DECEMBER 2023

What’s trending for 2024? Drink and food trends for your menus Waste Solutions Canada

Building a greener tomorrow Benchmark Sixty

Master your labour costs PLUS: Sneak peek: Foodbuy’s 2024 recipe calendar

MUST READ: The food industry’s struggle with inflation is real

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CONTENTS

THE

BOTTOMLINE DECEMBER 2023

16 Inflation

2024 flavours

18 Animal Welfare

Winterizing

How the Foodservice industry is struggling to deal with inflation Maple Leaf foods is committed to doing what’s right for the animals in their care

Ingredients and flavours that will top the list in 2024 The importance of winterizing your restaurant

28 Ital Pasta

Ryan Delorme, National Account Executive, gives us some insights into the pasta market and trends

dition

2024 E

seasonal

Fresh in-season

Fresh in-season ingredients to incorporate into your menus plus some interesting food fodder to feed your brain

From our desk

Supplier profile

Beverages Recipe

Ringing in the new year and a new publication. How Waste Solutions Canada is building a greener tomorrow.

Supplier Profile

Benchmark Sixty is rethinking how to measure the cost side of your labour pool

Gift Cards

trends

Celebrate the season with gift cards from your restaurant

These beverage trends will be topping the menus in 2024

ar Calend

7 s over 1 es from Feature p ked reci artners. ic -p d n ha rp y supplie Foodbu

recipes

Foodbuy Recipe Calendar Take a peak at what’s inside of our 2024 Foodbuy Recipe Calendar.

Adding or Switching Distributors?

Head office 1 Prologis Blvd., Ste. 400, Mississauga, ON, L5W 0G2 519-668-3396 Toll Free (Ontario) 1-888-320-7422) info@ribacorporation.com www.ribacorporation.com Foodbuy 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 Foodbuy Foodservice 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

Dessert Bar Variety Pack

Your holiday menu isn’t complete without this popular assortment that has something sweet for everyone. Macaroons

Cheesecake Bars

Lemon Bars

Date Squares

Products are uncut sheet trays that allow you to customize the portion size and shape to maximize your servings

For more information, contact Marjorie Smith: msmith@saraleefb.com SaraLeeFrozenBakery.com/Canada

From our desk

Ringing in the New Year and a new publication As 2023 comes to a close, we find ourselves reflecting back on the past and what we’ve accomplished as well as looking forward to new beginnings in the new year and beyond.

experts, features about our top supplier partners and how their programs can support your business, and spotlight features on Foodbuy Members who are making an impact.

Our Bottom Line magazine has published four times a year, every year since 2005. It has become a wellregarded publication with our members and supply partners alike. It has grown from a small printed newsletter, to a full fledged magazine, that saw both print and digital editions.

Plus, you will receive Foodbuy’s Price Watch publication. The monthly Price Watch is your essential guide to upcoming price changes, inflation and CPI data, trends and spotlights on important commodity issues and opportunities.

Beginning in the new year, we are excited to announce that we will be launching Foodbuy Advantage, a monthly eNews publication that will replace the Bottom Line. The new Foodbuy Advantage publication will be emailed to you every month. It will include all the things you’ve grown to enjoy and expect from the Bottom Line magazines plus more. It will have a new improved and simplified reader experience. It will include industry insights and trends from leading

The Foodbuy team is committed to helping you and your business grow and be profitable and to simplify your procurement. Please don’t hesitate to reach out about any issue big or small, as well as suggestions for how we can serve you better. We wish you a safe and happy holiday season, and look forward to connecting with you in the new year! Chris Kyriakopoulos, VP Foodbuy Foodservice, Canada

THE BOTTOM LINE December 2023 | 5

Supplier profile

Building a greener tomorrow

6 | THE BOTTOM LINE December 2023

In an era where environmental sustainability is more crucial than ever, innovative companies are emerging as champions of change. Waste Solutions is a leading independent manager of waste and recycling services throughout North America. By providing a better waste management experience, through technology-enabled solutions, at less cost, Waste Solutions is revolutionizing waste disposal practices. They have been making waves not only for their innovative solutions, but also for their commitment to sustainability. Waste Solutions is an outsourced waste partner, delivering on average 10 to 20% in real cost savings. The service is free with no obligations. They have a simple process, by completing a cost assessment of your current spend, Waste Solutions can typically save clients 10 to 15% in the first 60 days. This is followed up with an operational and technology assessment that may include remote sensors in your bins to catch over servicing and missed pickups. This often results in an additional 5 to 10% in savings. Their focus is to continuously drive costs down, hold existing vendors accountable and ensure that their clients are meeting their sustainability targets now and into the future. The company can do all of this at less cost, with national buying power, industry experience, and a technology-based approach. Foodbuy has established a partnership with Waste Solutions, which supports our commitment to offer our Members sustainable and environmentally responsible business solutions. With Waste Solutions, Members can reduce their waste and optimize their recycling and waste

removal efforts, resulting in more efficient and environmentally conscious operations. Waste Solutions operates like a group purchasing organization for waste disposal. They leverage their size and their partnerships with over 200 vendors across Canada, to drive efficiencies and cost-savings for their customers.

A MISSION TO REDUCE WASTE With a mission to provide a better waste management experience for clients, Waste Solutions was founded on a simple yet powerful vision: optimize efficiency, improve sustainability, and reduce cost through technology-enabled solutions. “Our objective is to enhance the waste management experience by leveraging technology and conducting thorough waste assessments to deliver optimal solutions, ensuring the most favorable cost structures for our clients,” says Rhoda McCandless, Director of Sales, Waste Solutions Canada.

ADVANCED TECHNOLOGIES FOR WASTE REDUCTION What sets the company apart is their comprehensive approach to waste management. Rather than viewing waste as a singleissue problem, the company takes a holistic perspective, it’s an independent third-party company with investments in smart tech. This is transforming the industry by turning waste equipment into intelligent data centers. Waste Solutions offers a digital cloudbased waste management software which is a centralized hub for all garbage and recycling metrics. This means, companies are linked directly to their analytics portal for real-time data of fill levels, service levels and more. It analyses data including hauler and recycler invoices, weight reports, sensor data, and conducts waste audits. The software automatically scrubs vendor invoices, cross references all line items with contracts and organizes verified and critiqued data for reporting. Further, it offers insights such as financial metrics, environmental metrics, sustainability reporting, and site-level details. Rhoda further adds, “We consider all options when looking at a piece of business. We can execute a new agreement that saves operators money and/or we can also look at acquiring existing contracts. What sets us apart is our thorough evaluation of

existing arrangements to provide clients with optimized solutions. For instance, if a client is exploring opportunities in an area such as Woodstock, ON, we conduct thorough assessments of all the local partners and haulers. We aim to ensure the best price while prioritizing service excellence. Our aim is to present options transparently, enabling everyone to explore and secure the most advantageous pricing structures.” At the heart of the success of Waste Solutions lies its implementation of advanced waste reduction technologies. By leveraging data-driven insights and automation, the company optimizes waste collection and disposal processes, minimizing their clients’ environmental impact. From efficient sorting methods to waste-to-energy solutions, these technologies not only reduce landfill waste but also promote resource recovery. The company provides ‘smart sensors’, a unique combination of sensor hardware and analytics software, combined with customized reporting and a smartphone app, which optimizes efficiency and helps improve service transparency. Rhoda shares, “This year, we introduced our proprietary software platform. Essentially, all aspects related to our clients’ waste management services are consolidated within this portal. It provides operators unrestricted access to data whenever they need it. This feature proves to be exceptionally valuable for them as they can monitor and benchmark all locations in one report on one portal.”

Ultra Sonic Sensors Identify exactly when your pick-up happened and how full the waste container was at that time. Proactively manage overflow and missed pick-ups to improve operations in a big way.

WASTE SOLUTIONS LEADING BY EXAMPLE The company has adopted stringent internal sustainability practices, implementing waste reduction measures across all their operations and facilities. Waste Solutions supports the 2030 Agenda for Sustainable Development. This not only aligns with their mission but also serves as a testament to their dedication to creating a more sustainable future. Waste Solutions is more than just a waste management company; it’s a catalyst for change. Foodbuy’s association with Waste Solutions embodies a shared vision of minimizing waste and maximizing resource recovery, showcasing how businesses can drive positive change while we all work towards a greener world.

AI & Image Based Sensors Eyes inside your recycling and waste container. Determine waste bin fill-levels, identify contamination, or catch illegal dumping, these smart sensors provide incredible transparency.

THE BOTTOM LINE December 2023 | 7

Supplier profile

Master your restaurant labour costs Benchmark Sixty is rethinking how to measure the cost side of your labour pool

PROFESSIONAL SERVICES Foodbuy Canada stands unwavering in its objective to drive the operational success of its members through strategic partnerships with expert service providers. Among these is Benchmark Sixty, a business with transformative potential for Foodbuy members. Through Foodbuy, you can harness the power of revolutionary and proven approaches to gain deep insight into your business to ensure long-term success.

8 | THE BOTTOM LINE December 2023

The foodservice industry faces a mountain of challenges with high labour and operating costs, increasing cost of raw materials, rent and utilities, all contributing to financial strain. Guests continue to demand impeccable service and consistent experiences. This, in turn, is placing immense pressure on staff and the need for staff training and the on-going challenge of staff retention. Jim Taylor, the visionary Founder and CEO of Benchmark Sixty, recognizes the pressure facing operators and is leading a mission to reshape the foodservice industry’s narrative. He says, “Workload management is an essential element that every restaurant business must focus on. Getting it right is a critical factor in achieving business success.”

to look at their business from a different perspective, including how to mitigate stress and support employee well-being at work. Jim Taylor, Founder and CEO of Benchmark Sixty elaborates, “We offer real time recommendations to restaurants on how they can fast-track growth and improvement.”

GUIDING THE INDUSTRY FORWARD

A PROGRESSIVE SHIFT

At its core, Benchmark Sixty functions as a consultancy powerhouse with solutions tailored to the needs of restaurants and foodservice enterprises. The company is committed to bolstering profit margins by understanding data, implementing benchmarks, and using metrics to improve productivity. Beyond this, it helps organizations

Distinctive in its approach, Benchmark Sixty employs a holistic methodology that analyzes various data inputs to swiftly spot opportunities and pathways for optimization.

It is the only service provider in the hospitality space that uses a “growth strategy” mentality. The company goes beyond the norm of labour cost reduction or cutting

corners to meet percentages. Instead, it uses a proprietary framework grounded in productivity and output enhancement. Explaining how workload management can help restaurants, Jim highlights the three phases when it comes to workload management: • In the first phase, focus on two metrics: the ratio of Covers vs. Employee hours and Guest spending. Typically, as the ratio score increases, guest spending decreases. • In the second phase, analyze specific days to understand the relationship between cover counts and employee hours, providing direction. • The third phase, akin to sports leagues’ “load management,” safeguards your most valuable assets (your staff) from burnout.

ELEVATING SUCCESS VIA DATA-DRIVEN INSIGHTS Taylor adds, “By conducting a data-immersive analysis of a business’ performance, Benchmark Sixty adeptly gauges overall business productivity and employee workload, thereby pinpointing precise areas for refinement. The bedrock of our strategies rests upon data-backed insights, which crucially inform future decision-making.” Taylor further illustrates, “Harnessing data to quantify workload supports us in providing

operators with necessary insights. For instance, we can pinpoint areas with excessive workloads and attribute them to specific issues. When workload surpasses a defined threshold, two consistent outcomes emerge; a decline in customer spending (unhappy customers) and/or an escalation in turnover, all intensifying profit complexities. Mastering workload measurement and its impact on your team’s well-being, guest experience, and business model can keep your restaurant ahead of the curve.”

ILLUSTRATING THROUGH A CASE STUDY Taylor provides a concrete example of their operational prowess, “We worked with an eight-unit quick-service establishment who primarily focuses on takeout with some limited in-house dining. We wanted to help them understand why they were experiencing declining profits. By systematically breaking down their data and analyzing factors like spending and wages, we identified the underlying issue behind their profit decline. Even though there hadn’t been an official company-wide decision to raise wages, the average wage continued to rise across the board. Collaborating closely with the general managers, Benchmark Sixty uncovered a

common trend. Managers were scheduling overtime to help their staff cope with rising expenses. This inadvertently drove up the total company’s average wage. Previously, the business measured labour cost percentage without a deep understanding of the impact to the bottom line. We guided them in recalibrating their wage structure, rethinking hourly scheduling, along with other adjustments. The result? An annual savings of a staggering quarter-million dollars.”

SUSTAINED ENGAGEMENT, LASTING TRANSFORMATION Benchmark Sixty engages with its clients on a weekly basis, actively analyzing data, guiding them in measurement techniques, and providing metrics. This commitment underscores their dedication to sustainable transformation and continuous growth.

EMPOWERING EXCELLENCE THROUGH COLLABORATIVE INNOVATION By harnessing the innovative solutions and specialized knowledge of a host of partners like Benchmark Sixty, Foodbuy Canada empowers its members with the tools and insights needed to streamline processes, reduce costs, and ultimately achieve higher levels of operational excellence.

~Foodbuy

THE BOTTOM LINE December 2023 | 9

PROFESSIONAL SERVICES

foodbuy.ca

STAFF RETENTION

Helping operators protect employee experience and improve retention by 15-20% without raising wages Operators who have long-term success, regardless of inflation, labor shortages or other challenges, need to understand how data and information can improve their business. But few operators have time to sift through all that information.

We use a holistic method of analyzing data in a way that immediately pinpoints opportunities and provides gateways to solutions for your problems.

Concept Clarity

Productivity measurement

Compartmentalize data

Every business

We use a

In minutes, answers will

is different

proprietary strategy

jump off the page

To understand your business, we consider everything from service model to pricing strategy to wage structure to growth plan

We measure your overall business productivity. Then we teach you to improve it and save thousands of dollars each year.

We’ll show you exactly where you can make improvements in your restaurant.

Mid sized restaurant companies typically find improvements of anywhere from 5-15%.

For more about this program, email info@foodbuy.ca

Program Update | United Trimen

Trimen and United Restaurant Supplies join together to provide single Nationwide source for smallwares, food service equipment. Trimen and United Restaurant Supplies have joined together to form a new company named United Trimen. Together, these companies offer a streamlined, nationwide customer experience and the right solutions for each customer’s unique needs. A new centralized warehousing solution expedites order processing and expands product choices to include hundreds of additional items from nationally known brands such as Browne, Cambro, Garland, Libbey, True and other valued partners. “Bringing the natural synergies and industry experts from United and Trimen together as one company makes perfect sense,” said Jay Evershed, General Manager, United Trimen. “We have a shared passion to help our customers succeed by providing equipment and smallwares solutions that memorable dining experiences are built on. We will accomplish that with highly personalized, innovative smallwares and equipment solutions delivered through a seamless, convenient experience.” United Trimen offers customers a proven, single source for ordering smallwares and commercial food service equipment across Canada. With hundreds of manufacturer brands available, they offer performance-driven solutions. Their products range from dinnerware, barware, kitchen tools, and buffet and catering equipment to commercial equipment for food preparation, refrigeration, cooking, warming and serving. The company is based in North York, Ontario, and is a wholly owned subsidiary of Gordon Food Service. THE BOTTOM LINE December 2023 | 11

Foodbuy Acquisition

Foodbuy Canada Acquires Umbrel Hospitality Group On May 1, 2023, Foodbuy acquired Umbrel Hospitality Group; specifically, its group purchasing business related to food and foodrelated-services. Umbrel has been a valued member of Foodbuy since 2016, driving significant growth. As Canada’s largest procurement services organization, we continue to add to our national presence; this acquisition will enable us to improve national coverage and to provide additional value for all stakeholders from coast to coast to coast. Umbrel has a strong track record of success, and is known for exceptional customer service. Bringing Umbrel into the Foodbuy family will help us provide more flexibility for our members, and additional value to our vendor partners. We are excited to welcome the Umbrel team and its members to Foodbuy Canada. Brian Daze, Senior VP, Foodbuy Canada

12 | THE BOTTOM LINE December 2023

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 your Foodbuy account manager 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 earned money.

Contact us today Nancy Rasic Account Manager Nancy.Rasic@foodbuy.ca 519.668.3396 ext. 208 Toll Free (Ontario) 1-888-320-RIBA (7422)

MO RT ON FOOD

S E RV I C E

THE BOTTOM LINE December 2023 | 13

Celebrate the Christmas Season with Gift Cards from Your Restaurant Content supplied by Flanagan Foodservice Flanagan.ca

If it is in fact true that it is better to give than receive, then gift cards must be at the top of a restaurateur’s wish list. These simple plastic cards could be an important marketing tool— and revenue generator—at this busiest of commercial periods on the calendar. Let’s explore why gift cards have become significant for restaurants’ success and why they make perfect presents for the upcoming Christmas holidays.

THE SIGNIFICANCE OF GIFT CARDS Flexibility for the customer: Gift cards provide recipients with the freedom to choose their dining experience. Whether it’s a cozy dinner for two or a family celebration, gift cards allow customers to enjoy a meal at their preferred time. Boosting cash flow for restaurants: Selling gift cards injects immediate cash flow into a restaurant’s operations. This influx of funds can help cover expenses and support the restaurant during quieter periods. We have found people will spend more on a gift card than they will on a gift. While they might buy a $50 present, they will likely raise the stakes and buy a $75 or even a $100 gift card at a restaurant. Boost your slower season: Add yet another gift beneath the tree: if the cards are purchased as festive and holiday presents in the hustle-bustle of a busy December, the delay when people redeem them could prove to be a boon to the restaurateur who might see a bump in sales later in January and February when business is typically slower. Patrons often find themselves using the full amount of their gift card—and then some.

Customers generally buy additional food and more expensive dishes than they might otherwise; compound that with the potential for increased sales of beverage alcohol, and the result can be some healthy extra revenue in winter’s gloomier months. Increased brand exposure: When customers purchase gift cards for friends or family, they are essentially promoting the restaurant to new potential patrons. This word-of-mouth marketing can lead to increased foot traffic and loyal customers in the long run.

SPECIAL OFFERS AND UNIQUE OPTIONS Several restaurants have gone the extra mile to make their gift cards even more enticing for customers. Some establishments offer exclusive discounts, complimentary items, or bonus gift cards with the purchase of a certain value. Here are a few examples to consider: • Purchase a $100 gift card and receive a complimentary appetizer on your next visit. • Buy a $50 gift card and receive an additional $10 bonus gift card. • Enjoy a 20% discount on all gift cards purchased online during the holiday season. Remember, gift cards not only make wonderful presents but can also contribute to supporting local businesses.

DELIVERING

Peace of Mind

Elevate your business with Flanagan Foodservice, the largest Canadian owned food distributor. Whether you’d like to refresh your menu or give it a complete overhaul, we have the insight, experience, and products to support you and help your business thrive. From farm-fresh produce to premium meats and everything in between, Flanagan Foodservice offers

a wide variety of affordable and high-quality products to meet your unique needs. We aim to simplify the process, providing peace of mind as we help drive your business forward. Contact us today and talk to one of our foodservice experts who will help spark creative ideas and collaborate with you toward achieving your success.

Scan to learn more or visit flanagan.ca 1-800-265-6550

Inflation

At Their Wits End

How the foodservice industry is struggling to deal with inflation In recent years, inflation has emerged as a significant force reshaping the landscape of the foodservice industry in Canada. As the cost of living continues to rise, people are feeling the pinch in their wallets, which has led to a noticeable shift in consumer behaviour and preferences when it comes to dining out. From menu pricing to supply chain disruptions, staffing shortages and changing consumption patterns, inflation has now introduced a new set of challenges that will require the industry to adapt to try to maintain profitability. Many reports state that sales in the foodservice industry are coming back to pre-pandemic levels; however, that does not necessarily mean the industry is returning to the same profit levels. Could this be an indicator of the market’s transformation? We recently spoke with Chris Elliott, Chief Economist & Vice President, Research at Restaurants Canada and delved deeper into the ways inflation

has impacted the Canadian foodservice industry.

CURRENT CHALLENGES Inflation is causing a rapid rise in the prices of raw materials, transportation, and labour. This is compelling the sector to strategize and adapt for its survival. The question everyone is focused on is, what are the potential strategies to navigate these turbulent times? Restaurants Canada is pushing the government to extend CEBA loans that are supposed to come due at the end of this year. These “balloon” payments will compound the pressures on the sector. According to a recent Restaurants Canada survey, the industry’s financial landscape has undergone a stark transformation. While only 7% faced financial losses before the pandemic, the current figure stands at 33%, with a mere 5% reporting “just breaking even,” compared to 18% in the pre-pandemic

Q: Was your profitability higher, lower, or about the same as it was compared to the same period in 2019?

84% 78%

The share of foodservice operators that reported lower profitability jumped to 84% in the second quarter of 2023 Q1 2023

5% Higher

Q2 2023

13%

11%

About the same

Lower

era. Overall, a staggering 84% of restaurants report lower profitability today than in 2019. “What we are now seeing is a rising concern that has spiked in the Restaurant Canada’s Outlook Survey and it pertains to the mental and physical well-being of individuals in the foodservice industry. Many are grappling with profound struggles and find it challenging to envision a clear path forward. They are very tired from the immense pressures of the pandemic, trying to reopen and now dealing with inflationary pressures. “The mental health issue has never rated so high (on our industry surveys)” states Chris Elliott.

STRATEGIES TO HELP To regain stability and thrive in this new landscape, industry stakeholders must consider a combination of innovative strategies, technological advancements, adaptive business models, and a renewed focus on customer experience. Restaurants Canada recently conducted a survey to draw a framework that would help the industry and presented its submission for the 2024-25 Federal Budget. Here’s a look at some of the key factors that can contribute to the resurgence of the foodservice sector: Lowering Federal Small Business Tax Rate: Lowering the small business tax rate can provide restaurants with the capital needed to pay off outstanding debts, invest in automation and energy-saving equipment, expand employee benefits, and invest in training and retention. Indexing the Passive Investment Income Threshold to Inflation: Indexing the passive investment threshold to inflation incentivizes restaurant owners to invest in technology, sustainability, employee benefits, and professional development. Permanently Maintaining the Cap on Alcohol Excise Tax Escalator: The 2023 federal budget capped annual excise tax increases on alcohol at 2%. Preserving this cap is vital to shield the sector from unpredictable year-over-year increases in 2024-25 and beyond. Allowing Restaurant Meals as Deductible Business Expenses: This move encourages business owners and employees to hold meetings or events in restaurants, thereby boosting patronage and traffic in downtown cores and community hubs across Canada.

Support for Recycling and Packaging Initiatives: Collaboration between the government and provinces/territories is crucial to establish consistent guidelines for packaging, labeling, and recycling legislation. This will reduce duplicative overhead costs and aid businesses in adjusting to regionalized rules. Creating Jobs and Streamlining Pathways to Employment: The food service and accommodation sector is the largest employer of immigrants and newcomers to Canada. It can support Canada’s population growth targets through expanded immigration policies and programs while helping small businesses thrive. Furthermore, government support and collaboration can reinforce the industry’s ability to navigate inflationary challenges. Implementing these strategies will play an instrumental role in supporting the foodservice industry as they face inflationary pressures.

CHARTING A COURSE TOWARDS GROWTH AND RESILIENCE The Canadian food industry has demonstrated remarkable resilience and adaptability. However, urgent changes are necessary to ensure the survival and

prosperity of restaurant businesses in the months ahead. The industry’s ability to weather the storm of inflation hinges on its capacity to adapt, innovate, and collaborate. As Chris succinctly puts it, describing the situation as “back to normal” would oversimplify matters. The foodservice sector is still in the process of restoring its equilibrium. Foodbuy, with its comprehensive purchasing, tailored procurement solutions and industry expertise, can play an instrumental role in supporting foodservice businesses to mitigate inflation and find their new equilibrium. By leveraging its extensive supplier network, Foodbuy can provide cost-effective sourcing solutions, reducing overhead expenses and enhancing profitability for restaurants. Furthermore, Foodbuy’s data-driven insights can empower business owners to make informed decisions, ensuring competitiveness in a rapidly evolving market. Operators can tap into industry knowledge, streamline operations to help position themselves for a successful recovery. As an involved partner, not only can Foodbuy support the sector navigate through the complexities that arose with inflation, but also enable the foodservice industry to do what they do best; providing exceptional dining experience to their patrons.

Q: What best describes the profitability of your overall operations prior to the pandemic? Q: What best describes the current profitability of your overall operations? 33%

Pre-pandemic

Current (Q2 2023)

Operating at a loss

5% Breaking even

30%

19%

18%

36%

Half of all foodservice companies are currently operating at a loss or just breaking even

14%

13%

7% 8% Making a pre-tax profit of 0-2%

Making a pre-tax profit of 3-5%

Making a pre-tax profit of 6-9%

10%

Making a pre-tax of 10% or more

THE BOTTOM LINE December 2023 | 17

Animal Welfare

Leadership in animal care Maple Leaf foods is committed to doing what’s right for the animals in their care whether in barns, on trucks or at their plants. Maple Leaf Foods respects and honours the role livestock play in nourishing people. They believe animals should have a good life characterized by comfort and care, where their social and instinctual needs are met and stress is minimized. Put simply– providing this kind of care is the right thing to do. They also know their customers care, and expect the animals will be treated humanely. Maple Leaf Foods animal welfare standards are based on science and our company’s Leadership Values. They use the established Five Freedoms and Five Domains models to guide their ongoing efforts to provide the best possible lives for all animals. Along with this commitment to taking care of animals and being held accountable for their well-being, they are always seeking ways to improve their animal care program, and to being transparent about practices and the care they provide.

Five Freedoms

Five Domains

The Five Freedoms address an animal’s physical state and are the most widely accepted standard for responsible animal care.

The Five Domains of Animal Welfare focus on an animal’s mental state and its impact on their wellbeing.

of animal welfare

Freedom from hunger and thirst by providing ready access to fresh water and a diet that maintains good health and vigour Freedom from discomfort by providing an appropriate environment, including shelter and a comfortable resting area

of animal welfare

Nutrition: Access unrestricted, sufficient, species-specific, balanced, varied, and clean food and water Physical environment: Comfort through temperature, substrate, space, air, odor, noise, and predictability.

Freedom from pain, injury or disease through prevention or rapid diagnosis and treatment

Health: Animals are in good health, and illnesses and injuries are prevented, or immediately and appropriately treated.

Freedom to express normal behaviours by providing sufficient space, proper facilities and company of the animal’s own kind

Behavioural Interactions: With the environment, with other animals, and with humans

Freedom from fear and distress by providing conditions and treatment which avoid mental suffering

Mental state: A positive mental state is accomplished through successful accomplishments of the first four domains

GOTTA GO

Sometimes your buffet needs to double as a take-out table. Pre-portioned food is ready to go!

GRAB & GO COLLECTION Pack it, stack it, and grab it!

This reusable collection from American Metalcraft, Inc., was curated with reinvention of group dining in mind. Made of dishwasher-safe melamine and coordinating SAN lids, these bowls keep food safe from germs and contaminants.

Download the Free Lookbook Contact info@unitedtrimen.com to speak with an Equipment and Smallwares Specialist today.

unitedtrimen.com 20 | THE BOTTOM LINE December 2023

Business Solutions

A fast and efficient cost-saving solution In today’s fast-paced digital landscape, every organization constantly seeks ways to enhance their operations, improve efficiency, and streamline financial transactions. As traditional payment methods such as cheques continue to evolve, one solution has emerged as a gamechanger for enterprises of all sizes when it comes to business money transfers: Electronic Funds Transfer (EFT). Businesses are increasingly interested in paying their invoices electronically, as cheques represent a large and growing expense - laborious and costly for many companies. Did you know that in 2019, Canadian businesses wrote 389 million commercial cheques representing an average value of $9,000 each. That’s almost $4 billion in cheques. By 2022 over 50% had transitioned themselves to EFT and it’s anticipated to be down an additional 50% by the end of 2023.

Advantages of using EFT for money transfers

Speed and Efficiency - Sending payments electronically cuts down

Cost Savings - The cost savings from using this payment solution

Money Transfer Versatility and Accessibility – EFT for Business

Scheduled Money Transfers - Sure, you can post-date cheques,

on the time and workforce resources needed in traditional payment processing.

for money transfers can be big. Think $15 - $25 per cheque for all the costs associated with cheque processing, printing, and mailing. When it comes to money transfers with EFT payments, the transaction fees are minimal in comparison. These kinds of savings can add up over time and make a significant difference in a company’s bottom line. caters to a B2B audience, allowing businesses of all sizes to send payments easily. The service is available across various devices and platforms, making it accessible anytime, anywhere. Using EFT for Business for money transfers will streamline the payment process. Eliminating redundant manual efforts and allows the enterprise to scale up with efficiency. but that doesn’t even come close to the same experience. Imagine scheduling payments to a supplier for the entire year so that you never lose track of time.”

The hidden cost of a business cheque Payment initiation, authorization and printing

62%

16%

Distribution and payment delivery

13%

Administration, reconciliation, storage

Material handling

Costs can be anywhere from $15-$25 per cheque, and as high as $50 per cheque THE BOTTOM LINE December 2023 | 21

PREVIEW

2024 Foodbuy recipe calendar Looking for new menu creations? Get inspired with Foodbuy’s 2024 Recipe Calendar. Every month showcases a fresh new recipe, using ingredients from our top supplier partners. These recipes are sure to satisfy your guests’ tastebuds and appetites. The recipes here are just a sampling of what we’ve included in our calendar. To download the complete calendar, go to foodbuy.ca

22 | THE BOTTOM LINE December 2023

THAI-STYLE CRISPY FRIED EGG WITH GREEN CURRY NOODLE SOUP The ultimate comfort food! Prep: 15 min, Cook: 25 min, Serves: 4

INGREDIENTS 4 Burnbrae Farms Free Run Eggs 2 cups (500 mL) Canola oil, for frying, divided 1 lb. (450 g) Chicken thighs, boneless, skinless, 2 cm strips. 4 oz. (115 g) Rice noodles (vermicelli or flat) 14 oz. (400 mL) Coconut milk 1 cup (250 mL) Chicken stock or broth 4 tbsp. (60 mL) Green curry paste 1 (400 g) Large carrot, peeled and sliced ½ lb. (225 g) Snow peas, and cut in half diagonally ½ lb. (225 g) Cremini mushroom, cleaned and cut in half Fresh cilantro and Thai basil sprigs, washed, dried and picked 2 Limes, divided Sea salt and fresh cracked black pepper 1 Tbsp. (15 mL) Fish sauce, to taste ¼ Cup (7 g) Puffed Rice cereal (optional)

INSTRUCTIONS Soup: In medium Dutch oven, sear chicken until evenly browned. Add 1 Tbsp. oil and Green Curry Paste and fry until fragrant. Add coconut milk, broth, and fish sauce (or salt) and pepper to taste. Add carrots and simmer covered for 5 minutes. Stir in mushrooms, snow peas and juice of one lime, and simmer a further 3 minutes. Noodles: Cook the rice noodles according to time on package. Drain and run under cool water. Shape into nests right away.

2024 Edition

Egg: In a heavy bottom frying pan, cover with approx. 1 inch (2.5cm) oil and heat to medium. Crack each egg individually into a ramekin or small dish and carefully slide into the hot oil. Carefully spoon some of the hot oil from the pan around the top of the whites, avoiding the yolk, cooking until edges are browned and crisp and whites are opaque. Drain the cooked eggs on a paper towel.

CRISPY KANSAS CITY BBQ CAULIFLOWER

Assembly: In a wide shallow soup bowl, place the rice noodle nests in center. Ladle the hot green curry broth around the noodles, and divide chicken and vegetables. Carefully place fried egg on top of the noodle nest. Sprinkle with cilantro and Thai basil leaves, puffed rice cereal. Serve with lime wedges.

1 lb (450 gr) Cauliflower florets, cut to 1oz (30 Grams) each

GREEK STYLE FETA DIP The flavours of Greece with this simple to prepare appetizer dip. Prep Time: 15 minutes, Servings: 12

INGREDIENTS 6 cups (1.5 L) Oikos plain Greek yogurt 1 ½ cups (375 mL) thinly sliced cucumber ¾ cup (175 mL) pitted kalamata olives ¾ cup (175 mL) crumbled feta cheese 1 tbsp (15 mL) dried oregano Extra virgin olive oil Fresh cracked black pepper Small fresh mint leaves

INSTRUCTIONS 1. Divide yogurt among 12 small bowls. Top each with cucumber, olives and feta. Sprinkle each with some of the oregano. 2. Drizzle with oil and sprinkle with pepper. Garnish with a few mint leaves before serving.

Kansas City BBQ sauced cauliflower “wings” with a crunchy seasoned exterior and Crispy Onions and celery leaves garnish. Servings: 4

INGREDIENTS

1 Cup (250 ml) Semolina flour 2 Cups (500 ml) Buttermilk 2 Tbsp (30 ml) Cattlemen’s ® Texas Longhorn Rub ¼ Cup (60 ml) Cattlemen’s ® Kansas City Classic BBQ Sauce ¼ Cup (60 ml) Frenchs ® Fried Onion Crunchy Toppers Celery leaves for garnish

INSTRUCTIONS 1. Set oven to 450°F (230°C). Combine flour, buttermilk and Cattlemen’s Texas Longhorn Rub in bowl, whisking until blended. 2. Working in batches, add cauliflower florets to the batter, tossing to coat thoroughly. Remove cauliflower and discard excess batter. 3. Place coated cauliflower on baking rack set over a sheet tray. 4. Bake 20 minutes. Transfer to bowl. Add Cattlemen’s Kansas City BBQ Sauce; toss to coat. Return cauliflower to baking rack. 5. Bake 10 minutes longer. Plate and serve hot, sprinkled with Crispy Onions and celery leaves.

Recipe Calendar

THE BOTTOM LINE at December 2023 | 23 Download your free FOODBUY RECIPE CALENDAR foodbuy.ca

Bring the Holiday Cheer with EGG Bites! Our fully cooked and prepared mini quiches are ready to heat and serve, saving your kitchen valuable time during the busy holiday season. Add them to your festive menu and create unique appetizers like these EGG Bites topped with whipped Boursin cheese and crunchy potato chips, mini sliders and so much more. Celebrate the season with the irresistible taste of Burnbrae Farms. Available in:

5 Cheese and Cheese & Bacon

PRODUCT

PACK SIZE

SCC CODE

BBF#

SYSCO#

GFS#

EGG Bites Mini Crustless Quiche 5 Cheese

5 x 336 g

10065651022259

02225

7728004

1457843

NEW! EGG Bites Mini Crustless Quiche Cheese & Bacon

5 x 336 g

10065651022402

02240

N/A

24 | THE BOTTOM LINE December 2023

burnbraefarmsfoodservice.com | 1 800 666-5979

*VOTED MOST TRUSTED EGG BRAND BY CANADIAN SHOPPERS BASED ON THE BRANDSPARK® CANADIAN TRUST STUDY, 2020 TO 2023.

In-season

Fresh in season

SAGE • Sage has an intense aroma and a pronounced flavour that is earthy, sweet-yet-savory. • It makes a perfect addition to heavy, robust dishes like sausage, stuffing, cured meats, winter squash recipes, and creamy pasta dishes. • It also pairs well with poultry and pork. • There are more than 900 species of sage around the world. • Can be eaten whole or ground • It is rarely, if ever, used raw, because its aroma and flavor is best released when cooked. • Sage should be added early in the cooking process, rather than the end like many delicate herbs. • Frying sage mellows its flavor. Fried sage can be crumbled over a dish to heighten flavor at the last moment.

Here’s three fresh in-season ingredients you can incorporate into your menus right now plus some interesting food fodder to feed your brain

TIP:

Fresh sage can be stored for up to a week in the refrigerator. For storage of up to three week, place the leaves in a jar and cover them with olive oil.

TIP:

Store fresh thyme loosely wrapped in a damp paper towel, inside a sealed plastic bag in the refrigerator, for up to two weeks. Discard once the leaves begin to turn brown.

ROSEMARY

THYME • Fresh thyme has a pronounced, concentrated herbal flavor with sharp grass, wood, and floral notes. • Thyme is typically used in savory dishes like braised or roasted meat, vegetables, or fish, as well as in savory baking. It can also be used to add flavor and depth to marinades, soups and stocks, cocktails and teas. • Thyme leaves can be added, whole or chopped, to a dish at any stage of cooking. The longer they cook, however, the more flavor they’ll provide. • Thyme can be used in its whole form or by picking individual leaves from the stem • Thyme stems are fibrous and won’t break down during cooking and will need to be removed before serving. • Substitute 1/2 tsp dried thyme for 1 tsp fresh.

TIP:

Too much rosemary can result in your dish being bitter. The easiest way to neutralize the bitterness is to make the dish sweeter. Depending on the dish, sweeteners like honey or fruit may work.

This woodsy aromatic herb has notes of evergreen, citrus, lavender, pine, sage, pepper, mint, and sage. It’s flavour can be quite potent so use sparingly. • It holds up extremely well to heat and prolonged cooking times • The longer rosemary is cooked in liquid, the stronger the flavor becomes. • Rosemary’s needle-like leaves can be tough even after they have been cooked for a long time. Remove the leaves from the stems and mince them before adding them to a dish. • It is a popular herb in Mediterranean coking. • Rosemary is used as a seasoning in a variety of dishes such as soups, casseroles, salads, and stews. Use rosemary with chicken and other poultry, game, lamb, pork, steaks, and fish, especially oily fish. It also goes well with grains, mushrooms, onions, peas, potatoes, and spinach.

THE BOTTOM LINE December 2023 | 25

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Supplier Q&A

It’s not just pasta Ryan Delorme, National Account Executive, gives us some insights into the pasta market and trends

Q: WHAT BIG SHIFTS/TRENDS HAVE YOU SEEN IN THE PASTA CATEGORY IN THE LAST YEAR OR SO AND WHAT’S DRIVING THEM? • Diversification of pasta shapes: During COVID-19, manufacturers were forced to limit production to a handful of shapes to meet the over-whelming demand for pasta. As we continue to rebound from COVID-19, offering a variety of shapes provides some novelty for consumers, helping to elevate the sophistication of a pantry-staple. • Rise in plant-based and vegan options: As plant-based diets continue to gain in popularity, we have seen a surge in the availability of alternative plant-based pasta options like lentils, chickpeas, and quinoa. These alternatives offer a source of protein and cater to the needs of individuals who follow this lifestyle. However, these options often come with a larger price tag, which could be an obstacle in today’s economy. Traditional semolina pasta continues to meet the needs of those seeking plant-based options in an economical way. • Emphasis on sustainability: Environmental consciousness has also influenced the pasta industry, leading to a larger emphasis on sustainable practices. Some brands are focused on reducing their carbon footprint, using sustainable packaging options, or ethically sourcing ingredients.

Q: WHAT GOES INTO MANUFACTURING A PREMIUM PASTA? Since Italpasta was founded in 1989, we have been focused on perfecting the art of manufacturing the finest pasta in Canada. We have accomplished this by manufacturing a thick-walled pasta that stands up to the toughest kitchens, by using only the highest quality durum semolina available in Canada,

and by having full control of the manufacturing process. From hand-selecting the highest quality durum semolina, to the mixing and extruding stages of production, and the strict control of Ryan Delorme the temperature during the drying process, our process is a delicate balance of using only the finest Canadian durum semolina, the newest Italian technology and applying the utmost care. It takes exceptional skill to ensure that each pasta product that leaves our facility is perfect every time. This is, and has always been, our primary focus.

Q: THE IMPORT VS DOMESTIC DEBATE Price is often a significant factor when choosing between imported Italian pasta and domestic pasta. Imported pasta may be more expensive due to transportation costs, which can influence the addition of domestic pasta to the kitchen. Perceptions of quality can also be a significant factor. Some may perceive imported pasta as higher quality or more authentic. However, when you consider that Italian pasta manufacturers are often purchasing Canadian durum wheat semolina, it stands to reason that domestic pasta is of equal or superior quality. Our commitment to quality is upheld by our refusal to use any lower grade or blended semolina in our pasta production. Using a lower quality raw material will result in a darker, greyish tinge to the pasta. We only use 100% Canadian durum semolina and that is why our pasta has a bright, golden colour to it. Buying Canadian helps to support local businesses, reduce the

carbon footprint associated with transportation and helps to boost our economy.

Q: HOW DOES PASTA FIT INTO TODAY’S ECONOMIC REALITY? Versatility: Pasta is an incredibly versatile food, which makes it suitable for a wide variety of dishes and cuisines. It is a blank canvas for a chef to add their own flare with an almost endless combination of sauces, vegetables, and proteins. Affordability: Pasta is a relatively inexpensive dish to add to any menu. According to the latest Foodservice Facts, issued by Restaurants Canada, to save money on eating out, “consumers are primarily focused on selecting lower-cost items on the menu, looking for specials, and choosing less expensive table-service restaurants”.¹ It is a budget-friendly choice for chefs looking to provide a hearty main dish that will satisfy a wide range of cultures and tastes. Nutritional value: A pasta meal can contribute to a well-balanced diet when paired with nutritious sauces, a variety of vegetables and protein options. It is a good source of complex carbohydrates; and contains essential vitamins and minerals like B vitamins and iron. Comfort food appeal: Pasta has a comforting and satisfying quality that resonates with many people. It is often associated with childhood memories of home-cooked meals and quality time with family. The number one reason Canadians cited as the reason they will visit table-service more often in the second half of 2023, is “to spend time with family and friends”.² That’s why, at Italpasta, it’s not just pasta... it’s the heart of the table.

SOURCE: Angus Reid, survey conducted in May 2023, as cited in “Segment Trends”, Restaurants Canada Food Service Facts 2023.

28 | THE BOTTOM LINE December 2023

Trends

FLAVOURS& INGREDIENTS

TO KNOW in 2024

FLOWERS: Floral flavors, from lavender to violet, continue to blossom.

MUSTARD SEEDS: A flavorful crunch and crust enhancer.

SPICY RANCH: Put it on everything.

CAESAR EVERYTHING: Kale, asparagus — anything but romaine.

These are the flavour and ingredient trends you should be looking to incorporate into your menu in 2024, according to Datassential

SPAM: The hip chef’s nostalgic secret ingredient.

SHAWARMA: And just about any meat carved off a spit.

SHAVED ICE: Look for new globally inspired options, flavors, and toppings.

CRESTO DE GALLO: The “it” pasta shape of 2024.

MEXICAN BEERS: The growth leaders for the category.

Look for the ‘old’ to be ‘new’ again

SWEETENED CONDENSED MILK:

Consumer demand for nostalgic foods will be a key driver for flavor and new products in 2024, according to Datassential. “As Millennials, Gen X and Boomers longingly look back to a rose-colored past amid continued worries, while Gen Z experiences some of these trends for the first time, brands should dive into the archives for ideas,” Datassential said. “If you have a concept that resonates with nostalgic consumers, challenge yourself to find a way to bring it back in 2024.” Expect to see re-imaginings of classic 1990s cocktails like espresso martinis, which have become one of the fastest-growing menu items and new items featuring the icon peanut butter and jelly flavour.

Source: Datassential

From desserts to drinks, SCM is taking center stage.

THE BOTTOM LINE December 2023 | 29

NEW!

Coconut Barista LAUNCHING JANUARY 2024

Key Benefits:

Coconut base Creamy texture Optimized frothing Non-GMO

Going further

than usage in specialty coffees

Ideal for cold beverages = Versatility + Incrementality

Food delivery

Let’s order in tonight Ordering in has hit new heights since COVID-19 sent the restaurant industry into a downward spiral. For many restaurants, food delivery became an essential part of business, allowing them to stay afloat during the pandemic. And now, even though restaurants have seen dine-in statistics back to near normal levels, ordering food to be delivered is a trend that has stayed, due in part to delivery platforms such as SkipTheDishes that make the delivery process that much easier for both restaurants and their customers. For the year-end, SkipTheDishes Is serving some notable stats on what Canadians loved to order in 2023. “Releasing our annual ordering trends is one of our favourite times of the year! As a Canadian brand, we love digging deeper into the ordering habits of our communities across the country, and this year did not disappoint,” said Melanie Fatouros-Richardson, Vice President, Communications & Government Relations at SkipTheDishes. “In 2023, Canadians took advantage of the growing categories available on Skip, and we’re proud to serve customers coast to coast and save them time by bringing them more of what they love, right to their doorstep.”

TOP 5 BIGGEST ORDERS IN 2023 QUEBEC: The most expensive order overall was $1,259.71 in Quebec, which included 55 sandwiches, 3 pizzas and - in true Canadian style - 7 orders of poutine ALBERTA: Someone in Alberta spent $921.61 on 36 plates of chicken… with 2 salads thrown in for good measure! ONTARIO: An Ontario order of $789.50 included 70 tacos and 25 orders of chips with a combination of guac, salsa and horseradish cream now that is a Mexican feast! MANITOBA: $748 was the biggest bill for someone in Manitoba. They got 10 caesar salads, 10 beef ribs, 3 pickerel and 3 pasta dishes

TOP 10 FOOD ITEMS ORDERED NATIONALLY Canadians crowned their top food item of the year, and it’s clear that Indian food is a nationwide favourite. Not only was Naan featured three times within the top 10 food items ordered nationally, but Butter Chicken unanimously claimed the top spot - with the classic Indian dish appearing within the top 10 for every province.

Butter Chicken Garlic Naan Miso soup Poutine Butter Naan California Roll Onion Rings Caesar Salad Chicken Wings

TRENDY BITES MOST PICKLES ORDERED BY PROVINCE Pickles were trending on social media this year, and in takeout orders. Ontarians were the pickle trend setters — gobbling up 45% of all pickles delivered this year.

Plain Naan

MOST BUBBLE TEA ORDERED BY PROVINCE

TOP FOOD ITEMS ORDERED NATIONALLY ACROSS NOTABLE OCCASIONS

Ontario

Bubble Tea is another social media winner - and Albertans went all in for this one, ordering more Bubble Tea than all other provinces combined.

Alberta

Super Bowl - Chicken Wings

British Columbia

Manitoba

Valentine’s Day - California Roll

Saskatchewan

British Columbia

Canada Day - Butter Chicken

Manitoba

Ontario

Thanksgiving - Samosa

Quebec

New Years Eve - Butter Chicken

Source: SkipTheDishes

THE BOTTOM LINE December 2023 | 31

Beverage Trends

to know for 2024 Here’s a look at 9 of the top trends you’ll see in the adult beverage market in 2024 according to Datassential’s 2023 Future of Drink report.

Cross over creations Rules are made to be broken and 2024 will be smashing them with a plethora of new drink combos. Look for tea-based alcoholic beverages, cannabis/ THC-infused beverages and spiked coconut waters and whiskey seltzers.

The new sober Consumers are turning their attention to alcohol-free or reduced alcohol drinks — putting emphasis on the health benefits of drinking less. According to data from Datassential, 49% of consumers are interested in low-alcohol cocktails and 45% of consumers are interested in craft “mocktails”.

Consumers have a strong interest in drinks that are perceived as healthier, have less sugar or fewer calories. This segment includes natural wine and low-calorie/carb beer and cocktails, but also interesting takes on better-for-you drinks like functional sodas and detoxifying cocktails.

Spirits, liqueurs and cocktails from Central America, South America and the Caribbean are gaining traction. Watch for Latin American cocktails made with smoky mezcal or sweet, complex falernum (a Caribbean syrup of lime and spice, either alcoholic or not).

Consumers are looking for the wow-factor with their drinks. They want experiences that touch on all five senses and incorporate unexpected elements, like fire, dry ice, ingredients that change colour as you drink or have infusions of herbs and flowers.

Alcoholic beverages from Japan, China, and India to South Korea, Taiwan, and beyond are making a notable mark. While sake has been fairly well established in the market for a few years now, Japanese whiskey is now increasing in popularity and paving the way for whiskeys from other parts of Asia to begin to shine. And distilled beverages like Shōchū from Japan and Soju from Korea are also making their mark.

Better-For-You Beverages

Sensory Experiences

Sparkle & Shine Fizzy, sparkling, and carbonated drinks are popping across all alcoholic beverage categories. From unique sparkling wines and wine seltzers to alcoholic tonic waters and extra high-ABV seltzers, there’s been a continued “spike” in this area.

Latin Vibes

Asian flare

8 Sweet escapes This one taps into consumers’ love of sugar with dessert-inspired wines and beers, sodas for grown-ups and alcohol infused dessert. Milkshake IPAs and pastry stouts (a stout brewed intentionally sweet and often made with plenty of sugary ingredients, usually to mimic a dessert’s flavor—and sometimes appearance) are increasing in interest.

Sustainable Sips Sustainable beverages, such as those that are produced in a way that has less impact on the environment, have sustainable packaging, or those made with wild yeast or heirloom grain, are still in the early trend stage, but are high on consumers radar.

The importance of winterizing your restaurant Content supplied by Chase

Winterization is critical for Canadian restaurants. Even if you have a seasonal summer business or offer only take-out in the winter, protecting your building from storms and low temperatures can help prevent damage. Unfortunately, the weather is getting more extreme and harder to predict each year. While it’s tempting to put off winterizing your restaurant, an unseasonal storm or early freeze could catch unprepared businesses off guard. You should plan to do your winterizing as early as possible in the fall. If you haven’t done it yet, it’s time to get your winterization checklist out and get to work to keep your restaurant running smoothly all winter.

PLUMBING

When temperatures plummet, uninsulated pipes can freeze. At best, a restaurant won’t have water until temperatures come back up. At worst, pipes could burst, causing thousands of dollars in damage. Before winter arrives, tend to pipes that: • Don’t have an existing insulation system • Are attached to outer walls • Are located outdoors If you’re not sure or are confused about whether you have these types of pipes, a professional can evaluate your winterizing needs.

HEATING, VENTILATION, AND AIR CONDITIONING (HVAC)

Keeping your restaurant cozy can make it an attractive winter locale, while proper ventilation maximizes health, safety, and comfort. For indoor spaces, that means getting your heating, air conditioning, and ventilation systems, known as HVAC, serviced. For outdoor spaces, that means ensuring space heaters are maintained and that fans and

Properly preparing your restaurant for winter before temperatures drop can save you money, prevent closures and service interruptions, and help you stay a step ahead.

openings provide proper airflow. Start checking your equipment early by turning it on and running it for a few hours. If you notice that it takes a long time to heat up, your energy bill seems abnormally high, or it’s been a while since a professional has serviced it, your HVAC system might not be running optimally. Save energy and avoid diner discomfort by getting it serviced.

POWER SOURCES

Canadians are no strangers to power outages. As recently as May 2022, a severe storm left 900,000 homes in Ontario and Quebec without power, and many restaurants went dark along with them. You can be a haven for your community, continue accepting payments, and stay in business during an outage if you have a backup power plan. In other words, consider getting a generator. First, know what your restaurant’s power needs are. For example: • Can you cook or light your restaurant from alternate power sources, such as gas grills and candles? • Your payment processing system needs to stay online in order to avoid complicated manual credit card processing (PDF) and data storage. Finding the right place for a generator is critical. It should be somewhere with plenty of ventilation and protection from the worst of the elements, but not too close to your customers, as the noise could disturb their dining experience. Additionally, you may want to consider a backup internet service. Whereas a major power outage would knock your primary router offline, a mobile data provider can allow you to accept payments via hotspot.

With a mobile internet plan, you can also get online and communicate to customers. Using social media or an email/newsletter, you can promptly inform folks that you’re still open and accepting customers during an outage, or let them know when you’ll be reopening.

• Examine your exterior and consider how an awning may shelter walkways from icy conditions or improve the customer experience. • Consider providing a coat rack or a coat check service near the entrance so wet items stay out of walkways.

WINDOWS, DOORS, INSULATION

WINTERIZE OUTDOOR SPACES

Keeping cold air out and warm air in can help ensure your diners and staff are comfortable and possibly save you money on your energy bill. Walk the space to feel for any drafts and try to track them to their source. Sitting near each of your windows and simply listening for street noises could also help you identify areas that need a better seal. Finally, check windowsills and framing for issues or debris buildup and clear it out so windows get a better seal when shut. Consider working with a professional to replace any sub-optimal insulation, weather stripping, or sealing. Properly sealing your windows, weather-stripping your doors, and improving overall insulation can also help keep your restaurant better air-conditioned in the summer, too.

PREVENT SLIPS AND FALLS

In 2020, more than 250,000 employees missed work due to an on-the-job injury, and wet, snowy weather can increase safety challenges for restaurant operators. With a few indoor and outdoor precautions, however, you can help keep your employees and customers safe this winter season. • Keep an inventory of kitty litter, calcium chloride, and other supplies to melt sidewalk ice. • Find out if your restaurant needs to shovel snow or if the city takes care of it. • Keep non-slip mats in high-traffic areas, especially in kitchens and at doorways.

When summer disappears from the horizon, outdoor dining can become a challenge. If you are able to offer outdoor dining in the winter, make sure your outdoor structure can stand up to elements like wind, snow, ice, and hail. Reinforce weight-bearing structures and weatherproof the roof. If the structure has permanently open windows or fewer than four walls, have a way to close everything up while keeping air flowing, such as roll-down wall panels and window coverings. Add fans or a dedicated ventilation system if professionals deem them necessary.

WINTERIZE FOR THE SENSES

Create an inviting atmosphere in your restaurant. Long Canadian winters can inspire locals and tourists to crave a hot meal and a cozy environment. Create that for your guests with the right winter décor. Lighting a hearth fire and providing clean, fluffy blankets can help. Choose between charming, elegant, or fun winter décor — whatever aligns with your restaurant’s ambiance. Your menu can be winterized, too. Offer a seasonal menu with items such as warm, tea-based cocktails, hearty soups and stews, and seasonal root vegetables. Rotating dessert options are also a great way to keep your menu feeling fresh and festive.

Simple and reliable solutions for your business Contact Chase for all your payment solution needs www.chase.ca | 1.800.265.5158

~ Chase.ca

Operations

Holiday Cheer…or Fear? Strategies for restaurants to navigate the festive season The holiday season is a time of celebration and joy; it’s also a season of increased consumer spending. However, beneath the glittering lights and bustling ambiance lies a different reality for the restaurant industry. From snowballing customer expectations to increased operational cost pressures, operators are facing a delicate balancing act during this time— striving to deliver exceptional experiences while managing the characteristic challenges that come with the surge in demand. We connected with Jenny Companion, VP of Consulting Operations at The Fifteen Group, to explore what’s at stake and how the industry can become more prepared to cater to the season’s influx of demand.

A LOOK BACK AND AHEAD TO THE HOLIDAY SEASON The dining landscape has witnessed fluctuations in consumer behaviour. The initial excitement of returning to restaurants post-lockdown has dwindled, with luxury dining and travel experiencing a decline. Businesses are now faced with the task of adapting to these shifts and ensuring that their offerings align with changing consumer preferences. According to Companion, the restaurant industry has faced unprecedented challenges in recent times, with the ebb and flow of COVID-19 impacting everything from sales to operational strategies. She says, “Despite having or receiving financial assistance, many restaurants haven’t adapted their models effectively, ultimately becoming their own enemy and leading their businesses to financial troubles in the near future.”

PREPARING FOR THE HOLIDAY SEASON Reflecting on the previous year’s performance, understanding what worked well, and identifying areas for improvement are crucial steps. “Planning early for holiday promotions, events, and menus is essential, with a focus on effective cost management and strategic promotion. This can help in making informed adjustments to drive sales and profitability,” Companion emphasizes. Companion outlined some of the key strategies to help the restaurant industry.

INVENTORY MANAGEMENT A recurring challenge in the industry is efficient inventory management. Establishments that fail to conduct regular inventories risk financial losses and operational inefficiencies. A proactive approach, including the use of technology and regular assessments, can significantly enhance operational efficiency.

CAREFUL COSTING OF OFFERINGS One critical aspect often overlooked is the meticulous costing of offerings. Businesses should resist the temptation to offer discounts indiscriminately, especially during

36 | THE BOTTOM LINE December 2023

the holiday season when consumer spending tends to be higher. Detailed planning, recipe costing, and early promotion are essential to ensure a profitable and successful holiday season.

STAFFING STRATEGIES Staffing during the holiday season demands a strategic approach. Recognizing the efforts of the team through incentives, rewards, or thoughtful gestures can boost morale. Additionally, businesses should address staffing shortages well in advance, leveraging both traditional and innovative recruitment methods.

UTILIZING SOCIAL MEDIA In the digital age, social media plays a pivotal role in marketing. While professional management services exist, businesses can also empower their staff to contribute to social media efforts. Platforms like Instagram can be powerful tools for promoting holiday specials and engaging with customers.

FOODBUY IS POSITIONED TO HELP YOU EXECUTE YOUR PLAN A strategic and forward-thinking approach is paramount in these times. Restaurants can position themselves for success by leveraging the expertise of consultative services that can provide valuable insights and actionable strategies to thrive in a competitive market. That is why Foodbuy is forming strategic partnerships with organizations like The Fifteen Group. The Fifteen Group is a leading hospitality consulting agency, with over two decades of expertise in crafting concepts, creating indelible experiences, and building profitable operations for new and existing restaurants. They provide practical recommendations with a focus on increasing sales and optimization. The Group’s consultants serve as a valuable resource for those navigating the complexities of the restaurant industry. ~Foodbuy

Employee benefits don’t have to be complicated. Employers want to best programs at the best price. At Selectpath Benefits & Financials, we deliver in two ways: Beneflex Buying Group or Flex Benefits.

Selectpath Unique Programs Beneflex Benefit BUYING GROUP • $200 million in buying group coverage in-force • Lowest possible cost of insurance • Immediate improved net pricing • Improved/extended terms • 15-25% savings for regular risk programs

FLEX Benefits (Pooled plan) • Gold/Silver/Bronze/Flex Plus+ Plan designs • Pool rates — risk is spread over all members • Rate stability — 1 rate change in 5 years • Digital on-line member enrolment

Both programs offer advantages to employers. To find out more about which program is best for your firm, please contact Kevin Routley. kevinr@selectpath.ca Mobile: 519-872-8557 or 1-888-327-5777

THE BOTTOM LINE December 2023 | 37

TAKING RECIPE MANAGEMENT TO THE NEXT LEVEL Get your entire culinary team on the same page with Gordon Culinary ProTM, powered by meez. This solution gives your team the ability to efficiently create and organize recipes and make day-to-day tasks a breeze. Operators can view estimated food costs, track recipes and ingredients and share photos and videos for staff training.

WITH GORDON CULINARY PRO YOU CAN: • • • •

Create recipes using a built-in database with the ability to input your own recipes Build nutritional data and automate allergen information Edit recipes with ease and receive real-time recipe change updates Integrate with other systems, including Gordon Restaurant ProTM

SEE HOW IT WORKS

PROFESSIONAL SERVICES

connect with the business services you need

Searching for the right support to tackle your key business challenges? Wasting too much time searching for quality suppliers? Foodbuy has searched and evaluated high-quality suppliers that can help support your needs. From staffing and scheduling to marketing and insurance. It’s all part of Foodbuy’s Professional Services.

experts include: Food & Beverage Bar inventory consultants Beverage alcohol marketing programs Draught beer services Technology Reservation systems Delivery support systems Digital media support Financial Restaurant equipment financing Insurance and staff benefits Automated field audit reporting

Human Resources Temporary staffing solutions Scheduling tools Training and education programs Other Restaurant concept development Brand development Waste Solutions

And more….

Click. Call. Done. For more about this program, email info@foodbuy.ca

foodbuy.ca

SAY NO TO DRUGS

Choose Fish Raised Without Antibiotics Antimicrobial resistance poses a real threat globally. When healthy fish are routinely given antibiotics, it leads to the development of antibiotic-resistant bacteria in the fish, which spreads to other fish, and then to humans.

Responsible aquaculture methods can help ensure the protein we eat is produced in a way that supports nutritious diets and more sustainable food systems to help meet global growing demand.

Product Information: CODE

DESCRIPTION

SIZE

SF04821

Atlantic Salmon Portions. IVP, Skinless, RWA, ASC

4 oz

SF04641

Atlantic Salmon Portions. IVP, Skinless, RWA, ASC

6 oz

SF04643

Atlantic Salmon Portions. IVP, Skinless, RWA, ASC

8 oz

ORIGIN: Chile 40 | THE BOTTOM LINE December 2023

CASE PACK: 1 x 10 lb

Let’s talk about growing your business! Head Office: 905-792-9700 exportpackers.com/foodservice

PEACE F MIND IN EVERY CUP TM

THE SELECT BREW COFFEE SYSTEM MAXIMIZES SANITATION & MINIMIZES WORK TM

DELIVER DELICIOUS, FRESH COFFEE ALL DAY LONG AT THE TOUCH OF A BUTTON. • Sanitation: Clean and sanitize the Select Brew NG 110 and NG 300 in 90 seconds or less without removing anything but the drip tray • Simplicity: Minimal labour with maximum productivity • Closed System: A new doser with every box limits the potential for cross-contamination when replacing product • Consistency: State-of-the-art dosing mechanism delivers consistent, reliable flavour • Variety: Cup size and strength flexibility from brands guests love: Folgers® coffee • No Waste: Single-cup personalization without all the packaging waste. Plus, no grounds to spill or risk of pilferage • 24/7 Support: 24-hour live call centre and service support team: 1-800-667-6226

FOR MORE INFORMATION PLEASE CONTACT YOUR SMUCKER AWAY FROM HOME SALES REPRESENTATIVE OR VISIT SMUCKERAWAYFROMHOME.CA

A family of Canadian protein specialty companies

LET’S TALK PROTEIN. Upgrade to a protein supplier that delivers products with unwavering quality and consistency through reliable, national distribution. Differentiate your menu by leveraging our global and local network of reputable vendors that can supply the best products from our land and seas. Let’s talk about how we can find you the best products at the right time. • Sourcing new opportunities to you • Comprehensive network of experts and supply chain partners • Economies of scale

LET’S TALK PROTEIN TODAY. Get in touch with a protein expert by visiting bit.ly/letstalkprotein

OUR SHRIMP BRINGS BIG THINGS TO THE TABLE. As a leader in seafood, we’re big on everything you crave – easy prep, sustainability, menu innovation, creativity, and flavour. With a huge variety of delicious breaded and battered shrimp in our extensive portfolio, the possibilities are as endless as the seas themselves.

WHY HIGH LINER FOODSERVICE SHRIMP?

TIME & COSTS SAVINGS EASY PREP IMAGE ENHANCER TASTY & HEALTHY CHEQUE DRIVER

Visit our website for product information and to view our entire line of seafood products.

highlinerfoodservice.com

A Foodbuy Company

Turn purchases into profits

Simplify and save with North America’s largest group purchasing organization. Your Advantage

• Monthly rebates • Simplified procurement • Saving from optimizing • Detailed on-demand reporting • Supplier resources

Foodbuy Offer

• Free membership • Golf course and club specific solutions • Product souring team • Specialized golf account managers • Utilize your current distributor

foodbuy.ca

Innovative Procurement Solutions Learn more at foodbuy.ca Jason.Stewart@foodbuy.ca

Extensive Portfolio:

• 36,000+ managed SKUs • Turf care and facilities maintenance • Smallwares, disposables • Uniforms, linens • Equipment and financing • Furniture • Cleaning, sanitation supplies • Professional Services

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. Reach out to your Foodbuy Foodservice representative and ask what the minimum order is and if you are reaching it.

Reference Numbers Supplier Listings Vice President Christos N. Kyriakopoulos Chris.Kyriakopoulos@foodbuy.ca General Manager Rich Hsu Rich.Hsu@foodbuy.ca Senior Director of Sales Peter N. Kalantzis Peter.Kalantzis@foodbuy.ca Senior Account Manager Mandy Ouellette Mandy.Ouellette@foodbuy.ca Account Manager Kiran Thandi Kiran.Thandi@foodbuy.ca Account Manager Rahul Patel Rahul.Patel@foodbuy.ca Account Manager Panagiotis Roumbas Panagiotis.Roumbas@foodbuy.ca Account Manager Jason Mcmillan Jason.Mcmillan@foodbuy.ca Account Manager Laura Pauli Laura.Pauli@foodbuy.ca Account Manager Nancy Rasic Nancy.Rasic@foodbuy.ca Member Engagement Manager Sindy Dierken Sindy.Dierken@foodbuy.ca Marketing / Graphic Designer Susan Batsford Susan.Batsford@foodbuy.ca VP Strategic Development Troy Taylor Troy.Taylor@foodbuy.ca and over 60 additional Foodbuy employees supporting this channel 48 | THE BOTTOM LINE December 2023

Belmont Meats Burnbrae Farms Canada Bread Consumer Centre Canadian Linen Chase® Merchant Services Ecolab Erie Meat Products Ltd. Export Packers Fresh Start Foods Macgregors Meat & Seafood Pepsico Foodservice Rational Saporito Foods Selectpath - Benefits & Financial Sofina Foods

Call the Foodbuy Foodservice office Call the Foodbuy Foodservice office 1-800-465-5515 1-855-326-0940 Call the Foodbuy Foodservice office 1-800-35-CLEAN Call the Foodbuy Foodservice office (905) 792-9700 1-800-563-5033 1-888-383-3663 1-800-387-9546 Call the Foodbuy Foodservice office (905) 944-0505 Call the Foodbuy Foodservice office Call the Foodbuy Foodservice office

Distributor Contact Listings Flanagan Foodservice Inc. (Kitchener) Flanagan Foodservice Inc. (Whitby) Flanagan Foodservice Inc. (Sudbury) Gordon Food Service Kronos Food Mercury Foodservice Morton Food Service 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 Sysco Toronto

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 1-888-440-2524

Equipment Service Numbers Pepsi Sudden Service 1-800-387-6683 Ecolab 1-800-35-CLEAN Chase® Merchant Services Help Desk 1-800-265-5158 Canteen* (For coffee related inquiries) 613-294-4083 Toll free: 1-866-292-8363 email: Info.Canteen@Compass-Canada.com Foodbuy Foodservice office: 519-668-3396 Toll Free (Ontario) 1-888-320-7422