The Bottom Line

LIMITED TIME OFFER March 1-May 31, 2023

$1 REBATE

On any package/size of Evian Natural Spring Water Glass bottles

This promotion is available only to Pepsi Direct customers (those receiving products directly from Pepsi). Broadline distributor purchases do not qualify.

New customers and existing members are eligible.

Food waste Don’t throw it out!

Stop Food Waste Day — April 26 — is a good reminder to take a hard look at how we can fully utilize every bit of our purchases.

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.

STANDARDIZE

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.

Stop Food Waste Day was started in 2017 by Compass Group, in an effort to inform Canadians about the growing issue of food waste. It is now recognized globally in every corner of the world as we unite to educate and ignite change.

“As the largest foodservice company in Canada, Compass Group has a role to play in reducing food waste whether that be through the creation of initiatives such as Stop Food Waste Day, our ongoing food waste reduction programs or the development of our education initiatives,” said Saajid Khan, CEO and President of Compass Group Canada.

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.

USE AS MUCH AS POSSIBLE

ONLY BUY WHAT YOU NEED

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.

USE LEFTOVERS EFFICIENTLY

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.

Celery 100%

USABLE PORTIONS BY VEGETABLE:

Add celery leaves to your salad

Cucumbers 100%

Use the skin in smoothies or salads

Beets 100%

Sauté beet greens

Collard Greens

100%

Mustard Greens

100%

Tomatoes

99%

Add collard or mustard greens to soups, stir frys and casseroles

Fry tomato skins for a crunchy salad or topper

Broccoli / Cauliflower

98%

Leaves and stems can be roasted

Peeled Onions

95%

Use onion skins to enhance broth flavours (remove before eating)

Foodbuy announcement

The Foodbuy team is growing

We’re excited to announce that Foodbuy Foodservice has a new team member! Laura Pauli is bringing her expertise and enthusiasm to our team. Working with our members to ensure that they have all their needs met is a priority at R.I.B.A./Foodbuy Foodservice. Growing our team ensures that we have more time to dedicate to our ever expanding member base.

The Foodbuy marketing team is growing with the addition of two key members. Lianne Schoenfeld has been appointed as Director Marketing and Communications and Stephanie Michalicka is our new Social Media Marketing/Content Manager.

This new team will be challenged to bring thought leadership and solution-based content to life and to a wider audience. Growing our business and getting information to our members are two important aspects of the Foodbuy business. Whether it be promotions for products or services, monthly reports, or industry articles, we aim to get you all you need to know in a timely manner and through the right platform for you. With this expanded team, you can expect to see the new information you need, when and how you want to see it.

LAURA PAULI

Account Manager, Foodbuy Foodservice

Laura is excited to begin her journey here at Foodbuy as an Account Manager at the London branch. Laura brings over 10 years of experience in the hospitality industry, ranging from health care, food service management, to customer focused sales roles. Laura’s previous position as the sales and customer service coordinator at Fresh Start Foods allowed her to broaden her knowledge of the food service industry by managing accounts for key business partners in London and the surrounding areas.

LIANNE SCHOENFELD Director of Marketing and Communications, Foodbuy

Foodbuy welcomes Lianne Schoenfeld as our new Director of Marketing and Communications. With over 15 years of marketing, promotions and brand building experience from contract catering & facilities management, consumer packaged goods, event and association marketing, she brings a sense of curiosity, team collaboration and a positive ‘can-do’ attitude to the role. Her skillset includes multi-channel marketing, web content & UX management, email marketing, social media, and digital advertising campaigns, and understands campaign measurement and analytics.

STEPHANIE MICHALICKA Social Media Marketing/Content Manager, Foodbuy

Stephanie will be filling the newly created role of Social Media Marketing for Foodbuy, leading the development of our social media channels. Stephanie is well prepared to excel in this role, with more than 10 years of experience in Social Media Management and extensive foodservice/hospitality industry experience. She most recently managed social media for Sobeys Canada and previously led the social media Covid communication response for Restaurants Canada.

We’re working hard behind the scenes to make sure your partnership with Foodbuy is exceptional in every way.

Food for thought In-season

ONIONS

• When onions are cut, a compound is released and turns to sulfuric acid in the air- this is what makes people cry when they cook with onions.

• If an onion is cold, the sulfur compound is inactivated- try to chill your onions for tear-free cooking.

• You can get rid of onion breath by eating fresh parsley.

• Libya eats the most onions per capita - each person eats about 66.8 lbs of onions every year.

• Yellow onions make up more than 75% of the world’s production of onions.

• Folklore claims that thicker onion skins can signal a cold and snowy winter. Onion’s skin very thin, Mild winter coming in

SHALLOTS

• Shallots do not have the same sulfuric taste of an onion. Instead, it is described as being mildly sweet and garlicky.

• Shallots are smaller than onions and have longer, slimmer bulbs.

• While an onion grows individually, shallots, like garlic, grow in clusters on a plant.

• You can substitute shallots in nearly any recipe that calls for onions

• The bulbs will keep up to one month when stored in a cool, dry, and dark place.

• Shallots can be eaten raw or cooked, usually by roasting, sautéing, or grilling.

• It takes 18 pounds of fresh shallots to make one pound of dried shallots.

• Similar to onions, shallots can cause eye irritation when sliced.

• In certain Asian cultures, shallots are deepfried and served as a condiment.

TIP: To cut onions without crying: Freeze the onion for about 10 or 15 minutes before you cut it. The blast of cold prevents the tear-causing enzyme from releasing into the air.

TIP: 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.

GARLIC

• Garlic is a bulb at the root of a flower

• Garlic stalks can reach up to 4 feet tall.

• The entire plant garlic plant is edible. In some parts of the world, certain types of garlic flowers are considered a delicacy.

• Garlic can help lower bad cholesterol, regulate blood pressure, fight off the common cold, and has cancer-fighting properties. If you feel like you might be getting sick, eat some garlic.

• There are more than 450 types of garlic in the world.

• For garlic breath, drink some water with lemon. The acidic fruit helps stop bad breath.

• Garlic is best when used within a few weeks, but can be stored unpeeled in a cool, dark, and dry place, away from other foods. If stored correctly, garlic should last for months.

TIP: Shallots work particularly well in dishes using white wine, butter, and cream. They are a staple in French cuisine

• When you cut or crush garlic, it releases an enzyme that is responsible for this strong smell. These enzymes trigger the creation of sulfur, which is the pungent smell you notice from garlic.

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

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Build a better patio Outdoor trends

Thoughtfully plan out a functional and visually pleasing arrangement for your space

The biggest trend in outdoor dining is to have outdoor dining.

Al fresco dining is nothing new, but it has become much more important since the pandemic changed the dynamics of eating out. Many consumers are still wary of being caught in large indoor social gathering, and prefer the option to eat outdoors.

Regardless of your space limitations, they are many ways to make an appealing spot for patrons to gather. It’s important to remember that guests aren’t just looking for a good meal, they are looking for a good experience. Let’s face it, they can go just about anywhere in the summer in grab a drink with friends on a number of other patios. So what is going to set yours apart?

According to United Restaurant Supplies, there are a few main points you need to consider first when setting up your patio.

• Efficiency and safety of guest and server traffic throughout the space, indoor and outdoor.

Is there a clear line of entrance to your patio? If guests need to walk through the restaurant to get to the patio, will the constant flow of people walking through bother guest dining indoors?

• Guest comfort, including inclement weather contingency.

Consider covers, such as tents or overhead awnings, in case of rain. Patio heaters can be used for cooler nights, but they can also extend your patio season into the fall. Umbrellas for sun shade are needed on sunny afternoons but can also provide alot ambiance when strung with lights at night.

• Strategic placement of supplies for guests or server stations

If you have the room, bring your kitchen outdoors. Bring out a pizza oven, or a grill for burgers and ribs. The mouthwatering aromas of fresh made food will entice passerbys to come in for a bite. Who can resist seeing

and smelling a burger being cooked without indulging in one!

• Acoustics for guest conversations and server interactions, including background music

Is there enough room to have a DJ or solo artist area? Think of those summer nights under the stars where guests can enjoy a drink with some live music.

• Lighting or shade where and when it enhances the guest experience

A few string of edison lights can be a trendy, inexpensive addition that creates a ambiance and also adds to safety.

• Audio visual, especially for sports enthusiasts

A couple outdoor screen strategically place can make for a fun game day outdoor party.

• Brand building opportunities including furniture styles, colour selections and branded packaging and accessories.

Whether its cozy and relaxing, or a bustling night spot and social hangout you’re after, the furniture and accessories can you help you create that perfect atmosphere.

Comfy seating is a must! If you want your guests to stay for any length of time (and return) give them a good, comfy sturdy seat.

Restaurant patio furniture comes in many different configurations, styles, colors, materials, shapes, etc. and choosing the right one for your venue will require some research.

Quality matters when it comes to buying outdoor furniture as it needs to be highly durable. It needs to hold up to the elements, hopefully for many years, so it’s worth investing the money into it. It must be heavy enough to withstand windy days, highly cleanable from food, blowing dust, birds and pollen, mildew resistant, water-proof, stackable, and not become to hot in the sun for people to sit on.

~Foodbuy

As one of Canada’s leading insurance brokerages, Navacord is committed to meeting the needs of its clients by delivering expert advice. Backed by this national strength, Selectpath provides a local touch, helping its clients navigate

Dear RIBA

At Bimbo Canada; we are passionate about our business, our brands, and our products, we are consumer-centric, we develop strategic priorities for long-term profitable category growth and build win-win customer relationships. We remain focused on activities that are most vital to our business: baking and shipping quality products that feed Canadians, while keeping our associates safe and keeping costs down

This letter is to inform you that Bimbo Canada will be restructuring the strategy within the market effective April 1 st, 2023 on Bread and Snack products

The rate of change in product prices varies on an individual basis.

We have made our restructuring decision unilaterally based on the individual needs of our business in response to increased input costs; including commodities, transportation and manufacturing.

Bimbo Canada exists to serve consumers and customers. We will continue to supply consumers with the products they love and rely on, invest in quality , innovations, and consumer-centric programs.

We appreciate your business and remain committed to delivering profitable sales growth.

Best,

Jose Perez, Sales

Ingredient Trends: Spice

Spice up your restaurant’s menu

There’s a spice for every kind of cuisine. Whether you choose to feature a vindaloo or jambalaya, Foodbuy can connect you with the ingredients you need.

Food trends are nothing new to the restaurant world. From the rise of avocado toast to the introduction of plant-based milk alternatives, diners’ tastes tend to change. You want your establishment to stay up to date on the current trends. That way, you can attract new customers, and bring new life to some of your older menu items.

It’s Time to Add Spice

Spicy food is a vital part of many regional cuisines. As different cooking styles and dishes become more popular globally, food service enterprises find themselves experiencing a higher demand for heat-packed menu items.

Trends show that the average diner is feeling more of a need for heat. Spicy foods are more on trend than ever before, as consumers are becoming more knowledgeable about sources of heat and spice levels. This partially due to the rising popularity of international cuisines and to changing demographics.

What does this mean for your food service purchasing plan? Adding unique spices and hot sauces to your restaurant menu strategy is a good idea. It’s time to showcase heatpacked specials and advertise challengingly hot dishes.

Can Your Kitchen Take the Heat?

A 2019 study reported that more than 50% of consumers choose spicy options when dining out or at home. But how can you add hot options to your restaurant menu strategy without overhauling your current offerings? Some savory foods can easily be adjusted to become hotter. For example, Indian, Mexican, and Cajun cuisines traditionally include spice. Adding more heat to your Cajun pasta dish or salsa appetizer can make a big impact. This can help you resurrect less popular menu items for minimal cost.

You’ll want to consider what your current menu includes before you start working on your spicy food service purchasing plan. The same study reported that consumers were

ADD THESE SKUS TO YOUR NEXT ORDER

Foodbuy Foodservice works with various suppliers of spices and sauces. That means you’ll always be able to find mild, medium, and hot options to add to your pantry. Here are some products you can incorporate into your menu:

Montreal Steak Spice, 1/3.4 kg

Chipotle Mango Seasoning, 12/650 gr

Taco Mix Seasoning, 6/255 gr

Frank’s Original Red Hot, 4/3.8 lt

Cajun Spices, 12/675 gr

Cayenne Xtra Red Hot Pepper Sauce, 12/354 ml

Red Hot Extra Hot Sauce, 2/3.78 lt

McCormick MIN 0066200030858

McCormick MIN 20066200012100

McCormick MIN 10734730158089

French’s Food Co. MIN 10041500747467

McCormick MIN 10074865814284

French’s Food Co. MIN 10056200780683

French’s Food Co. MIN 00056200895441

most willing to try a new spicy dish if it’s an entrée, snack, or dip. Meanwhile, spicy drinks and desserts were less popular options. If you want to avoid adding a dish to your menu that never gets ordered, you’ll want to start with a main course or appetizer.

TOP 5 HOTTEST PEPPERS

Scoville Heat Unit (SHU) is a way of quantifying how spicy a pepper is by measuring the concentration of capsaicinoids. Capsaicin is the chemical responsible for the spicy sensation within a pepper.

#1 #2 #3 #4 #5

Carolina Reaper

2,200,000 SHU

Trinidad Moruga Scorpion

2,009,231 SHU

7 Pot Douglah

1,853,936 SHU

7 Pot Primo

1,469,000 SHU

Trinidad Scorpion Butch T

1,463,700 SHU

Source: Pepperhead

Start here. Go everywhere with our 2023 shows.

Prepare for an experience fueled by flavourful possibilities, endless inspiration, valuable insights and tomorrow’s technology.

Visit our website or scan the QR code to find a show in a city near you.

Chef Megan Punches, Culinary Specialist

Good taste, good value

We’re a proud manufacturer and supplier of high-quality protein solutions to restaurants, foodservice operators, caterers, all sectors of the Hospitality Industry, and other organizations. We pay special attention to better understand and address the unique needs and challenges of our clients. Leadbetter Foods offers a wide range of fine protein offerings across Ontario, including:

• Bacon

Smoked, Double Smoked, 40 Series (14/16, 16/18 and 18/22 slices)

• Peameal Bacon, Bacon Ends and Pieces

• Ground Beef

Regular, medium, lean, extra lean

• Patties and Burgers

All sizes and meat cuts

• Steaks and Roasts

• Breakfast Pork Sausages

• Pork Chops

Bone in and boneless

Beef Patties

Sausages, Pork chops

Smoked Bacon, Peameal Bacon

Steaks and Roasts

January 3, 2023

Dear Valued Customer:

PepsiCo Beverages Canada (PBC) is writing to inform our Ontario-based customers of important changes to support new Ontario recycling regulations effective April 1, 2023.

In 2021, the Province of Ontario announced recycling regulation changes to printed paper and packaging including beverage containers . The regulation also introduced new recycling targets for beverage containers: 75% by 2026 and 80% by 2030. With recycling rates in Ontario among the lowest in the country, the industry focused its efforts on developing programming to meet these collection targets.

Beginning April 1, 2023, a Container Recycling Fee (CRF) will be added to beverage containers to increase participation in already existing recycling programs and ultimately increase collection rates in Ontario It will ensure sufficient funding to significantly improve recycling infrastructure in the Province, an approach that many other Provinces have taken to date PBC will add the CRF to customer invoices in Ontario.

Here are a few things you should know:

• CRF is set by the Canadian Beverage Container Recycling Association (CBCRA).

• Starting April 1, 2023, the recycling fee is set at:

o Aluminum cans - $.01 per container

o PET Plastic up to and including 500ml - $.02 per container

o All other containers - $.03 per container

• These fees will appear on your invoice effective April 1, 2023

• Where HST applies to our products, HST will also apply to the related CRF.

To drive programming, the industry established two orga nizations including the CBCRA, a not-for-profit, industry-funded Producer Responsibility Organization whose membership includes beverage brand owners and distributors, and Circular Materials, a producer-led not-for-profit organization established to support producers with meeting their obligations under the regulation. P BC is registered with and supports CBCRA and is a Founding Member of Circular Materials.

The fees will fund the expansion of the CBCRA’s Recycle Everywhere program into Ontario. The program will fund more robust recycling efforts including collection, handling, transportation, and processing of used beverage containers, as well as a province-wide education campaign designed to encourage Ontarions to recycle their beverage containers. More information on this plan is available on CBCRA’s website: cbcra-acrcb.org/provincial-programs

If you have any questions, please reach out to our PB C Accounts Receivable Team, PBCReporting@PepsiCo.com Thank you for your understanding and continued business.

Kind Regards,

Yuan Wang

Bilal Khan VP, Finance VP, Supply Chain & Sustainability PepsiCo Beverages Canada PepsiCo Beverages Canada

Introducing a family of superior quality burgers that set the bar for all othersPremium Butcher’s Reserve™ Burgers by BELMONT MEATS.

Our Butcher’s Reserve™ Burgers are a result of an unyielding commitment to quality ingredients, the honed skills of our masterful in-house chefs and the trust that comes from 50 years as a Burger market industry icon. The benchmark for flavour, texture and ease, Butcher’s Reserve™ Burgers are sure to be an item you’re as proud to provide your consumers as we are to produce.

Remarkable ingredients, uncompromising standards

Crafted in 5 varieties in 4oz and 5oz sizes.

Made with the finest ingredients like Sirloin and Angus Beef.

We proudly offer Halal and Raised without Antibiotics patties to meet the cultural and nutritional needs of your consumer.

 Our Tender-form™ process not only allows for greater consistency and less shrinking on the griddle or grill, but also creates a Homestyle burger with a consistency and taste that rivals hand-made patties.

 Our perfectly balanced seasoning blend complements and accentuates the natural savory flavours of the beef without masking any of the natural subtleties of the meat.

35378

Butcher's Reserve™ Halal Beef Burger

Beef, mustard, salt, spice, garlic powder

Portion Size 4oz (113 g)

Burgers Per Case 40 Case Weight10.6 lb / 4.8 kg SCC 100 60597 35378 8

Butcher's Reserve™ Angus Beef Burger

Beef, salt, natural flavour, beef powder, dextrose, maltodextrin, spice, glucose solids, spice extractives

Portion Size 5oz (142 g)

Burgers Per Case 32

Case Weight10.6 lb / 4.8 kg

SCC 100 60597 35368 9

Portion Size 5oz (142 g)

Burgers Per Case 32

35366

Butcher's Reserve™ Sirloin Beef Burger

Beef, water, sea salt, spice

Case Weight10.6 lb / 4.8 kg

SCC 100 60597 35366 5

Portion Size 5oz (142 g)

Burgers Per Case 32

35370

Butcher's Reserve™ Beef Burger, Raised Without Antibiotics

Beef, sea salt, spice

Case Weight 10.6 lb / 4.8 kg

SCC 100 60597 35370 2

Portion Size 5oz (142 g)

Burgers Per Case 32

38542

Butcher's Reserve™ Canadian Beef Burger

Beef, sea salt, spice

Storage & Product Specifications

Storage Instructions: Keep Frozen

Product Shelf Life: 12 months

Preparation Instructions: Keep Frozen until ready to use. Do not refreeze thawed meat product. Cook from Frozen: Place burger on a pre-heated broiler

Case Weight 10.6 lb / 4.8 kg

SCC100-60597-38542-0

Pizza around the world

DON’T SKIMP THE SHRIMP

Shellfish on pizza is popular throughout the Asia-Pacific region, where shrimp, prawns and crab toppings are a regular addition for 42%, 34% and 23% of consumers, respectively.

These numbers far outpace other global markets, particularly in Latin America, where only 23%, 12% and 8% respectively order them. Brazil stands out as a notable exception with nearly half (46%) of all restaurant-goers ordering shrimp-based pizza builds.

Similarly, Europeans expressed relatively limited interest in shellfish pizzas, with the exceptions of France, Germany and Russia where approximately one-quarter to half of pizza patrons per protein type reported a preference for them.

CHEESE PLEASE

Globally 16% of consumers prefer provolone, but in Latin America, provolone is the cheese choice for 29% of consumers. In Argentina and Brazil, 42% and 54% order pizzas with the cheese at least once every 90 days, respectively, with widespread popularity of smoked varieties known as provoleta and provolone defumado bolstering those figures. Although provolone isn’t as popular in other markets, it still reached a high of 29% in Spain and the U.S.

NOT SO CORNY

Corn (maize) appears as a topping with widespread, if somewhat regionally uneven, appeal with 27% of all consumers globally reporting interest in it. High marks go to Latin America (35%), Asia (34%) and Europe (21%). Within these areas, South America (40%), East Asia (37%) and Germany (34%) stand out as regions where corn is notably popular. By contrast, an average of just 7% of Canadian and U.S. consumers expressed any interest in the topping, with South Africa and France at 8% each.

While Canadians love their pepperoni pizzas with mounds of mozarella cheese, the tastes of pizza connoisseurs around the world vary greatly, according to data from Technomic.

Latin America

Springtime patio refreshers. Nothing beats the versatility of EGGS.

Gin Fizz

What you need

• 1.5 oz gin

• 1 oz lemon juice

• 1 oz simple syrup

• 0.5 oz liquid egg whites

• Shaker jar

• 1 can of soda

• Shot glass to measure

• Ice for building your drink

• Dried roses for garnish

How to build your cocktail

1. Add gin, lemon juice, simple syrup and liquid egg whites to the shaker jar.

2. Replace cover and dry shake (no ice) all ingredients for as long as your arms can handle (the more you shake the better the froth).

3. Then, add ¼ cup of ice and shake for an additional 8–10 seconds.

4. Strain the cocktail into your choice of glassware (we recommend a little bit of ice in a tall glass).

5. Once the drink has separated, slowly add 3–4 oz of soda. You’ll see the foam rising to the top of the glass, try and fill so the foam is above the rim of the glass.

6. Garnish with 3 dried roses.

Cloudy with a Chance of Chocolate

Ingredients

• 6 (222 g) Burnbrae Farms Frozen Egg Whites, thawed and divided

• ½ tsp (2.5 mL) Instant coffee or espresso powder

• 1 tbsp (15 mL) Unsweetened cocoa powder

• Pinch of salt

• 3 tbsp (45 mL) Icing sugar, divided

• 6 Large ice cubes

Directions

1. Blend 4 (148 g) of the egg whites, 2 tbsp of sugar, salt, coffee, cocoa, and ice cubes in a blender until it has the consistency of slush ice.

2. In a separate or cleaned blender, blend the remaining 2 egg whites (74 g) and 1 tbsp of icing sugar for 3-4 minutes until they are opaque and fluffy, but not too stiff. Note: If you do not have a high powered, variable speed blender, egg whites can be whisked by hand.

3. Pour the slush ice blend into a high ball glass and top off with the whipped egg whites.

4. Sprinkle a little cocoa powder on top, and serve immediately.

PHOTO COURTESY OF BAR FROM AFAR

5 FOODSERVICE TRENDS to watch for 2023

Technomic has released its latest Canada foodservice trends forecast, sharing predictions for the upcoming year. Challenges such as inflation, labor and supply disruptions impacted foodservice throughout Canada and the U.S. and across the globe. While the industry looks to recover, varying strategies that tap into menu innovation, sustainability, technology and more are being utilized as methods to counteract pandemic-related hurdles.

“There’s certainly no shortage of challenges for the restaurant industry heading into 2023. And yet, given the many obstacles that operators and suppliers continue to face around the world, consumers have remained absolutely resilient in their ongoing patronage of restaurants and their use of foodservice more broadly,” says Aaron Jourden, director of international research and insights at Technomic. “There’s no reason not to expect this to continue into the year ahead, and the restaurant industry could well be poised to have a banner year.”

Canada’s foodservice industry saw substantial sales gains over the past year as it emerged from the height of the brutal pandemic.

Dining rooms reopened and consumers eagerly embraced the opportunity to return to social occasions.

But now there’s new hurdles to overcome, including steep inflation and rising interest rates, supply chain disruptions and labour shortages.

So what leading trends will be followed in 2023 to help restaurants keep afloat? Read on to see what Technomic is forecasting to shape our industry.

DOUBLING DOWN ON FOODSERVICE FUNDAMENTALS

Rising prices have left consumers with less and less spending money. They are driven to make more conscientious decisions about where, what and how much to spend from foodservice. But their desire for social restaurant occasions is higher today than before the pandemic. They’ll be choosy about where to spend their money, so operators need to ensure they have an establishment worth selecting and encourage patron’s to continue to visit.

Operators need to reinvest in the dining experience, have a strong brand positioning, make every foodservice occasion feel special and over deliver on value.

Appealing to the younger generations, who most frequent restaurants, will be key. Basic principles such as quality food and service need to be kept in check, as these qualities are important factors to younger patrons.

On the culinary front, guests will gravitate toward focused menus with specialty items that can’t be easily replicated at home.

For service, operators will need to concentrate on hiring dedicated staff and training them to properly re-engage with guests for both on- and off-premise occasions.

FOOD PRESERVATION

Food preservation methods such as pickling, fermenting, dehydrating and freeze-drying, will be trendy in this year. These methods all give extended lives to foods—a growing necessity given supply chain challenges—and can add interesting and nontraditional textures and flavours to dishes or drinks.

In 2023, expect operators to offer up unusually pickled items outside of the typical veggies, including proteins and seeds.

Globally inspired ingredients, such as Indian pickled condiments amba and achar, and Indonesian fermented kasundi sauce, will be adding new flavour complexity to menus. Look for fermented ingredients in drinks, such as Brazilian cachaca (a fermented sugarcane spirit) or Japanese amazake (a fermented rice drink).

Dehydrating proteins, including beef or chicken into jerky, and freeze-drying fare such as honey will provide intriguing textures to and extend the use of standard ingredients.

TECH TAKES A TURN

Both operators and guests are re-evaluating the technologies that were crucial for restaurants at the height of the pandemic.

As comfort levels at restaurants ease, we’ll see a revival of traditional handheld menus that don’t require the scrolling and squinting that contactless QR code ones. And given the surge of guests who now rely on mobile ordering, often causing longer wait times than anticipated, some consumers may turn back to in-store ordering and dine-in.

But not all technology will take a step back.

Loyalty programs that drive frequency using rewards will become a bigger necessity in the coming year, especially to spark engagement with younger cohorts who will tighten their purse strings. Priority investments in the back of house will include cooking equipment that delivers consistent speed of service and quality of preparation, digital menu boards for kitchen staff and automated inventory management software to reduce food waste.

SOUTH OF THE (MEXICAN) BORDER

Canadian operators are looking to Central America and South American Andean states for inspiration.

These regional cuisines appeal to consumers eager for new and unique global options, while still providing elements of familiarity and comfort.

Salvadoran, Dominican and Honduran dishes (such as Honduran-style baleadas tacos) and ingredients (such as Dominican garlic-based wasakaka sauce and Salvadoran cabbage relish curtido) will appeal to adventure-seekers. And Andean dishes and ingredients, including Peruvian aji amarillo and rocoto peppers as well as Bolivian empanada-like saltenas, will add even more excitement to menus.

RETRO HEALTH CUES ARE BACK

Functional ingredients that spiked during the pandemic such as immunity-boosting turmeric, ginger, citrus, specific vitamin callouts will be less of a driver of foodservice visits for consumers.

Instead, attention will return to traditional health cues that promote quality, such as “real” and “natural.”

Classic dietary descriptors such as “free,” “reduced,” “lower” and “without,” will also be played up big.

~Source: Technomic

Plastic ban Environment

As the Canadian government establishes regulations to ban single-use plastics in an effort to help reduce plastic pollution to protect our environment, Foodbuy continues to work with supplier partners and distributors to minimize the impact on our activities and evaluate appropriate alternatives.

BANNED ITEM ALTERNATIVES

PLASTIC BAGS

• Paper bags

• Fabric bags that will not break or tear when used to carry 10kg a distance of 53 meters 100 times, or maintain their integrity after undergoing a single wash cycle

PLASTIC STIR STICKS

• Wooden stir sticks

QUICK FACTS

• Every year, Canadians throw away over 3 million tonnes of plastic waste. This represents up to $8 billion per year in lost value and wastes valuable resources and energy.

• About one-third of the plastics used in Canada are for single-use or shortlived products and packaging. In fact, in Canada, up to 15 billion plastic bags are used every year and close to 57 million straws are used daily.

TAKEOUT CONTAINERS

Polystyrene/Polyethylene

TAKEOUT CONTAINERS

Containing carbon black

STRAWS

• Wooden, bamboo or formed paper cutlery

• Plastic cutlery where the manufacturer has carried out required testing and certifies it to be SUP compliant.

• Pulp fiber takeout containers

• Takeout containers made of PET, PP (black excluded) or PLA. No testing requirement needed

• Pulp fiber takeout containers

• Takeout containers made of clear or white PET, PP or PLA. No testing requirement needed

• Paper, silicone or metal straws

• Strawless lids

IMPORTANT DATES:

• December 2022: the manufacture and import of single-use plastics are prohibited

• December 2023: the sale of single-use plastics is prohibited

• December 2025: the export of single-use plastics is prohibited

• Every year, one million birds and over 100,000 sea mammals worldwide are injured or die when they mistake plastic for food or become entangled.

• Globally, one garbage truckload of plastic waste enters the ocean every minute, and that amount is increasing steadily.

• Over the last 25 years, nearly 800,000 volunteers have removed over 1.3 million kilograms of trash from across Canada’s shorelines through Ocean Wise and World Wildlife Fund’s Great Canadian Shoreline Cleanup program, supported by the Government of Canada. The most commonly littered items on our shorelines are single-use or short-lived products, many made of plastics.

Trending: Sustainability

Seeking sustainability in the food supply chain

Do you understand these common sustainability terms?

Sustainability consists of fulfilling the needs of current generations without compromising the needs of future generations, while ensuring a balance between economic growth, environmental care and social well-being.

Sustainable efforts are nothing new to consumer behavior, but the discussion around protecting the environment is always evolving.

Though fossil fuels receive most of the attention, the food sector is highly scrutinized. Globally, wasted food contributes 11% of the world’s total greenhouse gases, of which restaurants, grocery stores, and households account for 83% of all food waste, shows data from eco.logic. In Canada, food waste contributes 56.5M tons of greenhouse gas emissions each year. According to a report from Royal Bank of Canada, “If food waste were reduced by 50% by 2050, along with the adoption of a plant-rich diet, we could avoid emissions equal to 26.2 billion tons of greenhouse gases.”

If you want to market your operation as eco-conscious, you’ll want to understand the language surrounding sustainability in the food supply chain. That begins with an understanding of companies’ efforts to reduce carbon emissions.

Read on to learn the ins and outs of commonly used terms used by suppliers and consumers alike.

FINDING PROGRAMS THAT FIT YOUR NEEDS

For many operators, sustainability in the food supply chain is a priority. It’s a priority for Foodbuy, too. That’s why we offer many programs geared towards environmental friendliness. Reach out to your R.I.B.A./ Foodbuy Foodservice rep to learn more about Foodbuy’s sustainability efforts and our programs.

CARBON EMISSIONS

This term usually refers to the greenhouse gases – specifically carbon dioxide – emitted that warm Earth’s atmosphere. While carbon dioxide is a natural element that is absorbed by plants and oceans, when too much of it is in the atmosphere, natural absorption processes can’t keep up. The excess prevents heat from escaping the atmosphere, changing temperatures over time.

CARBON NEUTRAL

Carbon neutrality means that a company has offset 100% of their carbon emissions. This could be through either cutting down on emissions in some areas or purchasing carbon credits.

NET ZERO

When referring to a company’s carbon emissions, net zero means that the company has reduced emissions to almost zero and removing the unavoidable residual emissions form the atmosphere. This can have a huge impact on sustainability in the food supply chain.

CARBON NEGATIVE

This goes beyond net zero emissions. If a company is carbon negative, it means they are removing more carbon from the atmosphere than they create.

CARBON OFFSET

Carbon offset schemes are investments in projects that will combat excess carbon in the atmosphere. For example, a company may contribute to balancing the world’s carbon footprint by planting trees to increase the CO2 absorption in a region. These schemes can be ways that companies reach carbon neutrality.

CLIMATARIAN

As more people focus on their carbon footprints, the idea of eating to reduce carbon emissions – or climatarianism – has gained popularity. Climatarians may avoid foods that require long transports, as well as meats with higher greenhouse gas emissions.

You can accommodate climatarians in your operation by offering meat-free options, in-season produce, and locally sourced ingredients. These dishes can easily overlap with vegetarian and vegan options to suit multiple guests interested in sustainability in the food supply chain.

Beneflex® Employee Benefit Buying Group

Cost-effective employee benefits through group buying for hospitality owners

Invest Flexibly In Your Hospitality Employees

Let us help you find the perfect balance between happy, motivated hospitality staff and simplified plan administration, all while protecting your bottom linebusiness.

Navacord and Selectpath designed Beneflex® for Hospitality Organizations – a private label insurance plan buying group.

We help you transform challenges into opportunities and ensure you have a plan that is:

• Customized by catering to your organization’s unique needs

• Simplified with flexible plans, easy setup and effortless administration

• Cost-effective through the power of group buying

• Risk-mitigated to help you retain key staff and reduce turnover

Your hospitality organization will gain unparalleled access to industry-leading insurance coverage without the administrative burden and high costs of traditional employee benefits programs. Enrolling in a Beneflex® plan also gives you:

• Comprehensive health, dental & vision care programs

• Three-tier flex coverage – Gold/Silver/ Bronze

• Pooling of claims to spread your risk

• Drug, dental & paramedical e-Claim services

• Mobile app – coverage at your fingertips

Provide employee benefits for your hospitality employees

Contact your RIBA/Foodbuy Foodserice account manager to learn more about our Beneflex ® program today.

The big idea Marketing trends

Sometimes you need to think outside of the box.

Take note of these successful marketing stunts

... Then find a way to turn them around into something you can use in your own restaurant.

DENNY’S BREAKFAST SHIRT

Denny’s recently offered $5.99 t-shirts that got the owners free breakfast every day for a year.

The branded t-shirts — of which only 150 were sold — came with a sewn-in QR code that got you an Everyday Value Slam meal “every single day” for a year, worth a total of $2,186.

The Everyday Value Slam meal includes two eggs, two bacon strips or sausage links, and a choice of two buttermilk pancakes, one slice of French toast, or a biscuit and gravy.

“This year has been particularly tough on Americans’ wallets,” Denny’s President John Dillon said in a statement. “At Denny’s, we’re always looking for new ways to provide value for our diners while delighting them with delicious food, so creating an innovative, first-of-its-kind wearable offer to unveil on Black Friday was a natural decision for us.”

Why this promotion worked:

• Free advertising! 150 people wearing a Denny’s logo t-shirt every day (or at least part of the day) — that’s like 150 mini walking billboards!

• The t-shirts were sold online at Denny’s merchandising website, drawing in hundreds of people who might not have otherwise gone onto the site, giving them a look at what other merchandise is available and creating secondary sales.

• Buzz! This promotion certainly created a hype around Denny’s and got the word out about it breakfast value offerings, leading to potential new customers.

Make it your own:

You don’t have to use a t-shirt, and it doesn’t have to be for a full year promotion. How about something summer themed, such as hat? Or something fun like a pair of socks or mitts in the winter. Sell a logo’d coffee mug with a QR code that entitles the owner to a hot beverage of choice. Or a tumbler for cold drinks.

MAKE THE MOST OF LIMITED TIME OFFERS

The upcoming spring 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.

Daylight savings Time: How about a coffee promotion for those weary from missing an hour of sleep. Serve some Easter eggs your way for a timely offer. Or how about a special beer and burger combo for National Beer Day? And don’t forget to honour all the mother’s out there in May.

MARCH

3: National Moscow Mule Day

4: National Poundcake Day

6: National Oreo Day

8: International Women’s Day

9: National Meatball Day

13: National Chicken Noodle Soup Day

14: Daylight Savings Time begins

15: National Peanut Lovers’ Day

17: St. Patrick’s Day 20: First Day of Spring

22: World Water Day 25: International Waffle Day 28: Palm Sunday 27: World Whiskey Day 28: National Black Forest Cake Day

30: National Hot Chicken Day

APRIL

1: April Fool’s Day

7: National Beer Day

7: Good Friday

9: Easter Sunday

12: National Grilled Cheese Sandwich Day

14: National Pecan Day

16: National Eggs Benedict Day

17: National Cheeseball Day

22: Earth Day

23: National Cherry Cheesecake Day

25: National Zucchini Bread Day

26: National Pretzel Day

27: National Prime Rib Day

MAY

4: Star Wars Day

4: National Homebrew Day

5: Cinco de Mayo, National Enchilada Day

6: Kentucky Derby

6: National Crepe Suzette Day

9: Mother’s Day

11: National “Eat What You Want” Day

13: National Apple Pie Day

15: National Chocolate Chip Day

16: National Barbecue Day

21: National Strawberries and Cream Day

22: Victoria Day

25: National Wine Day

Connecting you to the 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

Music services

Waste Solutions

And more….

SPICY MAPLE

Move over hot honey, we have a new trend storming in! Canadian maple syrup gets a kick with added hot sauce. Need we say more? Pair it with chicken, French toast, ice cream, or add it to a cocktail or latte.

SOJU

Soju, often referred to as ‘Korean vodka’, is a clear and colorless, neutral tasting distilled alcoholic beverage from Korea. And it’s the fastest-growing spirit on menus. It is traditionally made from rice, but may be made from sweet potato, barley, tapioca, or wheat. It is usually consumed neat. Its alcohol content varies from about 12.9% to 53% alcohol by volume.

FLAVOURS & INGREDIENTS that will be trending

in 2023

Consumers can expect to see an explosion of Asian and Mexican-inspired flavors and ingredients in 2023, according to market research firm Datassential.

MANGONADA

Mangonada is a Mexican sweet, spicy, tangy frozen mango drink made with mango, chamoy sauce and Tajin.

SALSA MACHA

Salsa macha is a thick salsa from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and oil. While traditionally it doesn’t offer much heat, it has a delicious savoriness to it.

UBE

Ube is a purple yam originally from the Philippines. It has a nutty, vanilla-like flavor. Ube’s popularity is due in part to it’s purple colour. Baked goods and cocktails alike that use ube as an ingredient are graced with rich, vibrant purple colours. Instagram worthy.

RANCH WATER

Ranch water is making a big, bold move in the hard seltzer market. It’s a Texas-style tequila highball drink made with lime, tequila and sparkling water, such as Topo Chico.

BIRRIA

Birria is a Mexican meat stew or soup traditionally made from goat meat, but occasionally made from beef, lamb, mutton or chicken. The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices before being cooked in a broth. It can also be used as a taco filling. The word birria means: “Exquisite savory dish, full of culture and tradition.”

MUSHROOMS

As vegan/vegetarian diets continued to grow, expect to see more mushrooms listed on menus, thanks to their meaty texture and umami-rich flavor. Look for lesser known varieties such as Lion’s Mane to gain in popularity.

LONDON FOG

London Fog tea is sweet, sour and savory all rolled into one cup of goodness. Earl grey tea with lavender buds topped with foamed milk make this a trend setter as consumers gravitate to alternative milks in coffees and teas and natural flower additions.

YUZU

Yuzu is an incredibly fragrant East Asian citrus fruit that is super sour and tart. The zest and juice are often used for flavouring, as the fruit is too sour to eat as is. New uses for yuzu include salad dressings, cocktails, marinades and dipping sauces.

Source: Datassential

Value-Added Shrimp Solutions

As a leader in the Value-Added Shrimp category, Ocean JewelTM has a battered and breaded shrimp solution for your menu. Ocean Jewel Value-Added Shrimp are made using top quality BAP certified, Pacific White Shrimp, ensuring quality at every stage of the production chain. Battered and Breaded Shrimp continues to be a strong menu offering with versatile applications, including center-of-the plate, appetizers and topping for salads and tacos.

Breaded Jalapeno Popcorn Shrimp

NEW! IMPROVED!

Pork medallions, seasoned with Dijon mustard and fine herbs and wrapped in bacon. Cut to 120g, each portion is individually packaged. 24 pieces per case. Frozen product.

Premier Code 91015

Starting in 2023 we have decided to remove the food grade elastic around the bacon on our Pork Bacon Wrapped Medallion Mustard & Herb.

Product Advantages

• Affordable Menu Option (under $1.40/portion)

• Stocked at Sysco Nationally & GFS (ON & BC)

• Upscale product

• Easy & Quick Heating

Sysco Code: 8496610

GFS Code: 1412919

Ingredients: Pork, bacon (pork, water, salt, sugar, sodium phosphate, ascorbic acid, sodium ascorbate or sodium erythorbate, sodium nitrite, spice, smoke), water, rice starch, seasonings, (salt, dehydrated vegetables [tomato, onion, garlic], dextrose, sugar, Dijon mustard powder [citric acid, tartaric acid], mustard, flavor [yeast extract], irradiated spices, vinegar powder, Worcestershire sauce powder, artificial flavor, smoke flavor), salt, fruit powder (pear, apple, plum), carrot powder.

Prep & Cooking: Cook on the grill or barbeque. Pack Size: 24 x 120g portions per case.

Packaging & Storage: Keep frozen. Defrost in refrigerator. Please remove before serving. Do not refreeze.

DANONE GREEK

DANONE BULK YOGURT

1.6% 4 X 2.5 kg bags

Nutrition Facts

Nutrition Facts

Valeur

name:

Ingredients: Skim milk, Cream, Modified milk ingredients, Modified corn starch, Active bacterial cultures.

#:

Milk: a mess. Sauce: scorched. Pasta: boiling over. Not anymore.

iVario. The Game Changer.

More sustainability in

the kitchen:

How the hospitality industry can also contribute to environmental protection.

The protection of natural resources concerns everyone. Guests in the hospitality industry are paying more attention to what they eat and their food’s origins, including how ingredients were cultivated and farming conditions for food of animal origin. These are obvious criteria, but restaurateurs should go one step further and consider water and energy usage (both of which impact a company’s bottom line). Here are a few ways you can address these concerns in your foodservice operation. With a few simple ideas, it is possible to take on these challenges.

Immediate savings potentials

Reducing energy usage is probably the most obvious in terms of potential savings. Of course, you may need some creative ideas and make some investments, but in the end it will pay off. The first step, for example, is the type of lighting: Switching to LED lighting and installing motion sensors in less busy areas of the foodservice business is a start.

Immediate savings potentials

Reducing energy usage is probably the most obvious in terms of potential savings. Of course, you may need some creative ideas and make some investments, but in the end it will pay off. The first step, for example, is the type of lighting: Switching to LED lighting and installing motion sensors in less busy areas of the foodservice business is a start.

According to ENGIE Impact, almost 80% of annual energy costs in the hospitality industry are due to energy-inefficient food preparation and storage. So updating the kitchen equipment can make perfect sense. In addition to refrigerators and dishwashers, cooking appliances are the biggest energy guzzlers. It’s worth taking a closer look here and to consider replacing units that use a lot of energy. The payback period is often shorter than you think, taking into account the savings potential.

According to ENGIE Impact, almost 80% of annual energy costs in the hospitality industry are due to energy-inefficient food preparation and storage. So updating the kitchen equipment can make perfect sense. In addition to refrigerators and dishwashers, cooking appliances are the biggest energy guzzlers. It’s worth taking a closer look here and to consider replacing units that use a lot of energy. The payback period is often shorter than you think, taking into account the savings potential.

For example, all RATIONAL iCombi Pro combi-steamers are certified according to the new Energy Star 3.0 standard, effective from January 2023. This means that energy usage has been reduced by another 10% compared to the model introduced in 2020 in hot air mode. In steam mode, it has been reduced by 13%. These values are even more impressive if you take a six-year-old combi-steamer as a basis. The savings potential when cooking with hot air is over 25% and with steam a whopping 35%. Reducing variable costs by replacing equipment that consumes high levels of energy is worth considering.

For example, all RATIONAL iCombi Pro combi-steamers are certified according to the new Energy Star 3.0 standard, effective from January 2023. This means that energy usage has been reduced by another 10% compared to the model introduced in 2020 in hot air mode. In steam mode, it has been reduced by 13%. These values are even more impressive if you take a six-year-old combi-steamer as a basis. The savings potential when cooking with hot air is over 25% and with steam a whopping 35%. Reducing variable costs by replacing equipment that consumes high levels of energy is worth considering.

Energy usage values at a glance

The iCombi Pro heats up and is ready for use quickly. This is a fact that is reflected positively in the electricity bill. To make these savings visible, all energy usage values from cooking and cleaning can be displayed at any time in the ConnectedCooking Cockpit. A first step towards more transparency in the usage of resources and a clear statement on the efficiency of the iCombi Pro.

Energy usage values at a glance

The iCombi Pro heats up and is ready for use quickly. This is a fact that is reflected positively in the electricity bill. To make these savings visible, all energy usage values from cooking and cleaning can be displayed at any time in the ConnectedCooking Cockpit. A first step towards more transparency in the usage of resources and a clear statement on the efficiency of the iCombi Pro.

The savings potential with hot air is over 25% and with steam a whopping 35%.

The savings potential with hot air is over 25% and with steam a whopping 35%.

* compared to a 2018 combi-steamer

Identify energy losses with digital data.

Another is the use and analysis of digital data. Digital data means energy losses can easily be identified. In ConnectedCooking, the free digital kitchen management system by RATIONAL, energy usagevalues of the iCombi Pro can be viewed very easily. The loading time, i.e. the time for which the cooking cabinet door is open for loading, and the idle time after the end of preheating, (e.g., times of day or locations, which provides an essential basis for further optimization). Door opening and idle times are now immediately marked with the value of the energy loss.

Identify energy losses with digital data.

Another is the use and analysis of digital data. Digital data means energy losses can easily be identified. In ConnectedCooking, the free digital kitchen management system by RATIONAL, energy usagevalues of the iCombi Pro can be viewed very easily. The loading time, i.e. the time for which the cooking cabinet door is open for loading, and the idle time after the end of preheating, (e.g., times of day or locations, which provides an essential basis for further optimization). Door opening and idle times are now immediately marked with the value of the energy loss.

Critically examine water usage.

According to the UN World Water Development Report 2019, water use is increasing all over the world. At the same time, the amount of drinking water available is shrinking significantly. This should be motivation enough to take action against water waste. This mainly concerns the water required for rinsing and cleaning, but also the handling of water when preparing food. Cleaning vegetables and meat, as well as cooking food, often consumes too much water. Vegetables can be steamed beautifully – with minimal water use – in the combi-steamer until crisp and without loss of vitamins and natural color. When cooking a beef brisket or steaming rice, water savings of as much as 60 % have been measured.*

Critically examine water usage.

According to the UN World Water Development Report 2019, water use is increasing all over the world. At the same time, the amount of drinking water available is shrinking significantly. This should be motivation enough to take action against water waste. This mainly concerns the water required for rinsing and cleaning, but also the handling of water when preparing food. Cleaning vegetables and meat, as well as cooking food, often consumes too much water. Vegetables can be steamed beautifully – with minimal water use – in the combi-steamer until crisp and without loss of vitamins and natural color. When cooking a beef brisket or steaming rice, water savings of as much as 60 % have been measured.*

Once everything is done and the kitchen is closing, the time has come to clean the units. And here is another advantage offered by the RATIONAL iCombi Pro. On the one hand, the amount of water required is optimally matched to the cleaning program, and on the other hand, the Active Green cleaner is environmentallyfriendly. It is phosphate and phosphorous-free and significantly reduces the quantity of cleaning agent without compromising on cleaning power or hygiene.

Once everything is done and the kitchen is closing, the time has come to clean the units. And here is another advantage offered by the RATIONAL iCombi Pro. On the one hand, the amount of water required is optimally matched to the cleaning program, and on the other hand, the Active Green cleaner is environmentallyfriendly. It is phosphate and phosphorous-free and significantly reduces the quantity of cleaning agent without compromising on cleaning power or hygiene.

Philip Watson, Head of Facilities at the Royal United Hospitals in Bath (UK) says, “Thanks to the RATIONAL units, we have been able to reduce water usage in our kitchen by around 50%, in addition to significant savings in energy usage.”

Philip Watson, Head of Facilities at the Royal United Hospitals in Bath (UK) says, “Thanks to the RATIONAL units, we have been able to reduce water usage in our kitchen by around 50%, in addition to significant savings in energy usage.”

Of course, these are only a few suggestions that can help make a contribution to greater sustainability. There are countless other possibilities, the effectiveness of which should be discussed individually according to the business. With a little creativity and the will to make investments that make sense in the medium and long term, foodservice operators can positively impact their organization’s cost structure.

Specialists like kitchen planners or manufacturers of modern kitchen technology would be happy to advise.

Of course, these are only a few suggestions that can help make a contribution to greater sustainability. There are countless other possibilities, the effectiveness of which should be discussed individually according to the business. With a little creativity and the will to make investments that make sense in the medium and long term, foodservice operators can positively impact their organization’s cost structure.

Specialists like kitchen planners or manufacturers of modern kitchen technology would be happy to advise.

“Thanks to RATIONAL units, we have been able to reduce water usage by around 50%.”

Philip Watson, Head of Facilities, Royal United Hospitals (Bath, UK)

“Thanks to RATIONAL units, we have been able to reduce water usage by around 50%.”

Philip

Watson, Head of Facilities, Royal United Hospitals (Bath, UK)

* compared to a 2018 combi-steamer

WE BRING FOOD TO LIFE

Local restaurants are at the heart of our communities. Catering to small businesses, we are your partner in foodservice. With all of the products you need, flexible payment options and no delivery minimums, we are ready when you are.

NO DELIVERY MINIMUMS

For non-contract customers on their scheduled delivery days.

Learn More at Sysco.ca/delivery

Customer perception is greatly impacted by the unified, professional look of your team and Chef Works has a solution for EVERY role in your operation. With products ranging from aprons and headwear to shirts, pants and coats, we’ve got your crew covered.

Discover not only an expansive collection of on-trend and functional apparel in a wide range of styles and colours, but also a commitment to outfitting your team at the right price point.

1.888.640.2333 CHEFWORKS.CA marketing@chefworks.ca

A Slice of Comfort -

warm Apple Pie infused with Cheddar Cheese & Applewood

Smoked Bacon

Smokehouse

Apple Pie

Featuring Apple Unbaked Hi-Pie®

Smokehouse

Apple Pie

Featuring Chef Pierre® Apple Unbaked Hi-Pie®

1 in 3 consumers who rarely eat dessert claim to lack a sweet tooth. Increase dessert sales by incorporating savory ingredients.

Ingredients Yield: 8 servings

1 Whole #09270 Chef Pierre® Apple Unbaked Hi-Pie® 1 C Cheddar cheese, shredded

3 Applewood smoked bacon strips, prepared

¾ C Apricot preserves

1 Tbsp Hot water

Assembly

1 Remove pie from packaging and thaw at room temperature for 1 hour.

2 Preheat convection oven at 350° F with sheet pan on middle rack.

3 Starting inside of the crimped crust, cut through the top crust around the pie and remove the top.

4 Combine the apples in the pie with the cheddar cheese.

5 Chop the prepared bacon and evenly distribute onto apple-cheese mixture.

Datassential 2021

31% of consumers are interested in savory flavors in a dessert

Datassential 2021

BACON as a dessert ingredient has grown 157% over the past 4 years

Datassential 2019

6 Break apart removed pie top into medium-sized random pieces (silver dollar size).

7 Place dough pieces evenly on top of apple mixture. Place pie on preheated sheet pan and bake for 50 minutes, rotating 180° after 30 minutes.

8 Combine apricot preserves and hot water and brush mixture over pie crust. Return pie to oven for 10 more minutes.

Explore more recipes and tools to help boost pie sales all year.

SaraLeeFrozenBakery.com

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 R.I.B.A./Foodbuy Foodservice representative and ask what the minimum order is and if you are reaching it.

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

Contact us today

Associate Account Manager

A Foodbuy Company

We don’t just stop at the kitchen – our contracts also include non-food suppliers to help you save in all areas of your clubhouse and on the course. Whether you’re looking to receive better pricing on linens, smallwares, furniture or even turf equipment – our supplier portfolio covers front and back of the house and beyond.

If you’re in the market for capital purchases or are currently renovating your kitchen or dining area, we have contracts to cover all of your needs.

With ClubProcure, you can save in every area.

Equipment quotes are available, as well as cost comparisons, and programs for complete remodeling or just a facelift. Your needs are vast, and your savings will be as well.

a free enrollment

Club

Procure

Course Equipment & Supplies

ClubProcure is a proud corporate partner of the Canadian Society of Club Managers

$1.9

or 35,000+ Branded items listed

$0.00 400+ Contracted manufacturers and growing

in

Purchasing Power

Foodservice/R.I.B.A.

Noteworthy

CANADIAN CUISINE

STATS

The fruits of their labour

As we start to anticipate our home-grown bounty of fresh fruits and vegetables that will be soon be filling our gardens and fields and ultimately ending up in our pantries, we bring you this bit of trivia on fruit producing countries.

Countries with the largest fruit production, in tonnes, 2020 (apricot, olive, pear, banana, mango, guava, coconut, fig, grapes, orange, papaya, peach, apple, pineapple, gooseberry, lemon, lime, raspberry, plum, strawberry, blueberry, kiwifruit, date, cherry, avocado, tomato, quince, watermelon) Source:

The iconic Fat Boy

A Fat Boy or Fatboy is an iconic hamburger with a distinct chili meat sauce that originated in burger establishments in Winnipeg, Manitoba.

A number of Greek burger restaurants in Winnipeg claim to be the inventor of the burger, while other bars and restaurants have created their own interpretations of the style. The Fat Boy commonly consists of one or more patties, topped with a unique recipe of chili meat sauce, quartered dill pickles, tomatoes, lettuce and a large amount of mayonnaise and mustard Thought to have originated at Juniors, the Fat Boy originated in Winnipeg in the 1950s and is associated with the city’s Greekowned burger restaurants and drive-ins such as Juniors, Georges, Dairi-wip, Mrs. Mike’s, VJ’s, Daly Burger, Dairy Delight, the Red Top, and many others. A common variation of the Fat Boy is the “chilli burger”, which in Winnipeg means a burger with meat sauce dumped on top and eaten with a fork.

FAVOURITES

Tim Horton’s, Canada’s iconic coffee chain has revealed which cities and towns have the highest per capita sales of some of Tim’s favourites.

Farmer’s Wraps — Port Hope, Ontario

Original Blend Coffee — Miramichi, New Brunswick

Loaded Wraps — Niagara-on-the-Lake, Ontario

Steeped Teas — Cape Breton, Nova Scotia

Iced Coffees — Charlottetown, Prince Edward Island

Espresso shots — Windsor, Ontario

Americanos — Langford, British Columbia

Tea lattes — Prince George, British Columbia

Quenchers — Timmins, Ontario

POLL

Need for global flavours

Which of these influences do you expect to have the biggest impact on your menu in 2023?

Growing interest in global flavors

TAKE OUT

LOCAL SUPPORT BUSINESS

Coffee is king

Balancing rising supply/ingredient costs and menu pricing

The need to create more dishes suited to off-premises dining

Rising demand for plant-forward cuisine

SOCIAL MEDIA

TikTok hack shock

While some owners may love the attention that TikTok hacks bring to their restaurant, others may find them a constant frustration. Take for instance Waffle House. While they openly say they’ll customize your order, things got out of hand after numerous videos showing outrageous combos (such as a giant bacon cheeseburger with an entire side container full of pickles, all served on a Waffle House waffle) were posted on TikTok. While these hacks may seem harmless, front counter food workers — many who are young and inexperienced — are caught in the middle of battles with customers demanding they make the hacks.

Q: Which of the following hot coffee beverages, if any, would you consider ordering from restaurants or other foodservice locations if they were available?

“The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.”

~ Chef Julia Child

For the quote of it..

~ Source: SmartBrief

Source: Technomic Canadian Beverage Trends Report, 2022

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 - Foodservice

Mandy Ouellette

Mandy.Ouellette@foodbuy.ca

Account Manager - Foodservice

Kiran Thandi

Kiran.Thandi@foodbuy.ca

Account Manager - Foodservice

Rahul Patel

Rahul.Patel@foodbuy.ca

Account Manager - Foodservice

Victoria Lange

Victoria.Lange@foodbuy.ca

Account Manager - Foodservice

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

Reference Numbers

Supplier

Pepsico Foodservice

Distributor Contact Listings

Flanagan Foodservice Inc. (Kitchener)

Flanagan Foodservice Inc. (Whitby)

Flanagan Foodservice Inc. (Sudbury)

Mercury Foodservice (905) 546-5554

Morton Food Service 1-800-265-5663

Multi Plus 1-866-745-8881

Stewart Foodservice Inc. 1-800-461-4473

Sysco Central Ontario 1-800-461-6543

Sysco Southwestern Ontario 1-855-373-4555

Sysco Tannis 1-855-736-6000

Sysco Toronto 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

*R.I.B.A. coffee is now part of Canteen Canada, a Compass Group Canada company. All delivery, payments and services will be handled by Canteen Canada