Bottom Line Oct2020

the

a

members’ publication

Ingredients to watch These 8 ingredients are climbing on the most-wanted scale

Salmonella

So why are so many vegetable becoming tainted with Salmonella?

Here’s all you need to know

Oh, honey!

The comforts and flavours of fall

Move over salted caramel, it’s time for salted honey

Add some Pumpkin Spice to your life with our collection of comfort recipes Your guide to Fall Beers

Talking turkey: Which is better - White or dark meat?

october2020 THE BOTTOM LINE October 2020 | 1

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Buy 7 ANY flavour of 591 ml 24 pack bottles and get a FREE Pepsi 591 ml 24 pack case*

• Capture consumer demand with a wide variety of flavours • Add images of your beverage offerings to online and in-store menus to encourage purchases • Include bottles with your combos to add value for your customers and increase profits *Pepsi Direct customers only Contact your R.I.B.A. or Pepsi representative for details Or call Pepsi Direct today to place your order 1-800-656-2424 Pepsi® - PepsiCo, Inc. Used under licence. ©PepsiCo Canada ULC, 2012 2 | THE BOTTOM LINE October 2020

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CONTENTS

the

a

members’ publication

OCTOBER 2020

22

recipes

Pumpkin spice it up

We are taking you into the fall comfort zone with these feel good, super delicious pumpkin spice recipes.

6

25

Food for thought

Know the difference

cleaning

in season

Cleaning, sanitizing and disinfecting — You need to know the difference.

Everything you need to know about pumpkins, pears and cranberries — three of our fall favourites that are in-season now.

9

Ingredients to watch

From Mezcal to Nashville Hot to Gochujang, these unique ingredients are predicted to grow in popularity

11 Oh, honey!

Move over salted caramel — salted honey is here!

28 Talking turkey

White vs dark: Here’s the difference

Marketing ideas you can use

14 Fall beers

Here’s what to serve with those deliciously unique fall beers

16 Feature: Salmonella explained

Why are so many vegetables tainted with Salmonella?

Here’s all you need to know

R.I.B.A. retains the right to amend or negate any portion or part of this informative should there be an error or omission and re-publish the correct listing, rebate, article etc. in a future informative without liability.

18 In the news

Adding or Switching Distributors?

Call us

433 Consortium Court, London, ON N6E 2S8 Toll Free 1-888-320-RIBA (7422) info@ribacorporation.com www.ribacorporation.com

12 The big Idea

Please notify the R.I.B.A. office if your restaurant has added or switched food distributors. This will ensure that there is no delay with your entitled rebate.

1-888-320-RIBA

(7422) THE BOTTOM LINEOctober October 2020| |3 3 THE BOTTOM LINE 2020

4 | THE BOTTOM LINE October 2020

R.I.B.A.

We are here for you Hello everyone, I would like to take this time to thank the entire foodservice industry and its employees.

The foodservice sector is not at the forefront of appreciation, especially during times like these, as people fail to understand the intricate process involved in bringing food from source to customers. Everyone involved has tried their best to charter a path forward while oppressed by the uncertainty of factors which directly and uncontrollably factor in the entire process.

I would therefore like to thank the manufacturers and distributors who have limited any disruptions to the supply chain which fuel our market. I would like to say thank you to every operator who has mitigated the damages of this pandemic and adjusted to the new terms of business which are still uncertain and forever changing. I would also like to thank the employees who risked their health, forewent the Federal subsidies, and reported to work daily, allowing business to continue.

This has been tough for all and the message I have received from most reflect a re-org effort supporting sustainability while enabling a streamlined and efficient approach to the future model of business.

At R.I.B.A./Foodbuy Independent Channel, we have also gone through a reorganization, investing in the resources

which better serve everyone involved in our business model.

We have introduced efficiencies and further accountability to meet the demands of our Members. Our Company would like our friends to know, we are here for them and we do care about 1) your personal and employees health and 2) assisting your business to better meet your needs. We are here to optimize account purchases, source products and consult regarding current market trends. We would invite our Members to reach out to us and allow us to be a partner in your success maximizing the benefits of our program which is considered the best in North America.

We are here for you!

In closing, I would like to pay my sympathies to the family of Chris Fry. Chris was my first boss in 29 years. He was well versed in the foodservice industry and someone who deeply cared about his family and co-workers. Always conscious of our working environment, his attitude assisted to facilitate the type of climate which makes working at Foodbuy what it is today. Chris will be missed, and our prayers and thoughts will always be with his family. May his memory be eternal.

Sincerely, Chris Kyriakopoulos, Vice President, R.I.B.A.

THE BOTTOM LINE October 2020 | 5

In-season

TIP: Pumpkin flowers

are edible, but use the male pumpkin flower as the female flowers have a small pumpkin fruit growing at the base of it..

Food for thought Nothing tastes as good as fresh picked produce.

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

PUMPKINS

In season: September-October

TIP: To speed up the

ripening process, place pears in a brown paper bag. This traps ethylene (a naturally occurring gas) which pears produce as they ripen.

PEARS

In season: September-October • There are over 3,000 pear varieties grown around the world.

• Pears are considered by to be a hypoallergenic fruit because pear allergies are really rare • Unlike other fruits, pears ripen from the inside out so by the time they are soft on the outside, the inside flesh may be overripe and mealy • A normal pear tree can grow to 12 meters tall.

• The world’s most expensive pears are the Buddha shaped ones. Baby pears are grown in intricate Buddha molds and sell for about $9 each.

• The Bartlett pear is the most common pear world-wide.

Bartlett pears can be substituted for apples in most recipes.

• Ripe pears can spoil easily and their flavor is best when cool.

So it’s wise to refrigerate them and use within a couple of days of purchase.

• In Ancient Greece, pears were used in medicine as a treatment for nausea.

• China is by far the greatest producer of pears in the world, producing nearly 16.5 million tonnes in 2019.

• The word ‘pumpkin’ comes from the Greek word, pepon, which means a “large melon.”

• Pumpkins are grown on every continent except Antarctica.

• Pumpkins are 90 percent water.

• There are more than 45 different varieties of pumpkin, ranging in color from red to yellow to green.

• Pumpkins were once considered a remedy for freckles and snakebites.

• Every part of a pumpkin is edible ­including the skin, leaves, flowers, pulp, seeds, and the stem.

• Canada planted 3,275 hectares of pumpkins in 2019, producing 75,855 metric tonnes of pumpkins.

• Pie pumpkins have a long shelf life and can keep for months at cool room temperature.

• Pumpkin purée freezes very well

CRANBERRIES

In season: September-November • Cranberries are native only to North America.

• Canada’s first commercial bog was in Nova Scotia in 1870.

• Quebec grows most of Canada’s cranberries.

• Cranberries DO NOT grow in water. Cranberries fields are flooded only during harvest time. The cranberries, which have small pockets of air inside, will float to the top where they can be easily collected.

• Cranberries can be used as fabric dyes.

• Native American medicine men used cranberries in poultices to draw poison from arrow wounds.

• Look for firm, dry berries with good clear colour (this can range from light pink to deep, bright crimson, depending on variety).

TIP: Cranberries can be stored in the refrigerator for up to one month, or in the freezer for up to nine months. ~compiled by SUSAN BATSFORD/R.I.B.A.

6 | THE BOTTOM LINE October 2020

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THE BOTTOM LINE October 2020 | 7

®

SCALLOP AND ANDOUILLE GUMBO The traditionally humble Louisiana stew is elevated to a haute entrée by topping the dish with sea scallops and jumbo shrimp, seared to order, for the ultimate comfort food.

Prep Time: 30 min. / Cook Time: 1 hr 30 min.

Total Time: 2 hours Serves: 12

Scallop & Andouille Sausage Gumbo with Shrimp

INGREDIENTS:

1/2 cup (125 mL/4 oz) vegetable oil 2 lb (1 kg) Andouille sausage, sliced 4 cups (1 L/1 lb 2 oz) chopped onions (1 L/1 lb 4 oz) chopped red bell peppers The traditionally humble Louisiana stew is elevated to a haute entrée4 cups by topping the dish with ex4 cups (1 L/1 lb 2 oz) chopped celery quisite sea scallops and jumbo shrimp that are seared to order for the ultimate comfort food.

6 cloves garlic, minced 1/2 tsp (2 mL/0.1 oz) cayenne pepper 3/4 cup (175 mL/3.8 oz) all-purpose flour 1/2 cup (125 mL/4 oz) white wine 1/4 cup (60 mL/0.5 oz) chopped fresh thyme leaves 3 bay leaves 4 cups (1 L/2 lb) chicken broth Prep Time: 30 minutes 36 Grille & Galley™ Fresh Jumbo Shrimp 1 1/2 cups (375 mL/12 oz) clam juice 1 can (28 oz/3 lb5.8Meanwhile, oz) diced tomatoes heat 1 tbsp (15 mL) each oil and Cook Time: 1 hour 30 minutes 2 tbsp (30 mL) each sea salt (2 oz) and pepper 1 lb (500 g) sliced frozen butter in okra skillet set over high heat until almost (0.6 oz) Total Time: 2 hours smoking. Season 4 scallops and 3 shrimps all ASSEMBLY: over with 1/2 tsp (2 mL) each salt and pepper.

Serves: 12 3/4 cup (175 mL/6 oz)scallops vegetable oilshrimp for 3 to 5 minutes, Sear and 3/4 cup (175 mL/6 oz) butter turning once, or until golden brown. Spoon Instructions: 48 Grille & Galley™ Freshinto Seaserving Scallopsbowl. Serve immediately. gumbo 36 Grille & Galley™ Fresh Jumbo Shrimp Ingredients tbsp (30 mL) each sea salt (2 oz) and pepper (0.6 oz) 1. Heat oil in large stockpot set over 2medi1/2 cup (125 mL/4 oz) vegetable oil um-high heat; cook sausage for 6 to 8 minutes 2 lb (1 kg) Andouille sausage, sliced or until lightly browned. Using slottedINSTRUCTIONS: spoon, Tips: transfer sausage to paper towel–lined plate.oil in large stockpot over medium-high heat; cook 1. Heat 4 cups (1 L/1 lb 2 oz) chopped onions For a meatier version, add chunks of boneless Add onions, bell peppers and celery to skillet.for 6-8 minutes or until lightly browned. Using slotted sausage chicken thighs.

4 cups (1 L/1 lb 4 oz) chopped red bell peppers Cook, stirring occasionally, for aboutspoon, 20 transfer sausage to paper towel–lined plate. Add onions, cornbread or buttermilk biscuits 4 cups (1 L/1 lb 2 oz) chopped celery minutes or until softened. Stir in garlic belland peppers andServe celerywith to skillet.

Cook, stirring occasionally, for for anorauthentic accompaniment. cayenne; cook for 3 to 5 minutes or until about 20 minutes until softened.

Stir in garlic and cayenne; 6 cloves garlic, minced fragrant. cook for 3 to 5 minutes or until fragrant.

1/2 tsp (2 mL/0.1 oz) cayenne pepper 2. Sprinkle in flour; stir to combine. Cook, stirring often, for 3/4 cup (175 mL/3.8 oz) all-purpose flour about 10 minutes or until deep reddish-brown colour. Add wine, 2. Sprinkle in flour; stir to combine. Cook, Nutrition Facts thyme and bay leaves; cook, scraping up browned bits, for about 1/2 cup (125 mL/4 oz) white wine stirring often, for about 10 minutes or until 5 minutes or until slightly reduced. Stir in chicken broth, clam Per 1/12 recipe deep reddish-brown colour. Add wine, thyme 1/4 cup (60 mL/0.5 oz) chopped fresh thyme juice and diced tomatoes; bring to boil. and bay leaves; cook, scraping up browned bits, leaves 3. Simmer for about 30 minutes or until thickened and for about 5 minutes or until slightly reduced.

Calories 700 3 bay leaves Stir in okra; cook for about 10 minutes or until Stir in chicken broth, clam juice and flavourful. diced tender. RemoveFat from48g heat. Let cool completely. Gumbo can be 4 cups (1 L/2 lb) chicken broth tomatoes; bring to boil. refrigerated for up to 2 days.

Saturated Fat 13g 1 1/2 cups (375 mL/12 oz) clam juice Assembly (1 portion): Trans Fat 1g 1 can (28 oz/3 lb 8 oz) diced tomatoes 3. Simmer for about 30 minutes or until thick1. Heat 1 1/2 cups (375 mL) gumbo in small saucepan until ened and flavourful. Stir in okra; cook for about Cholesterol 205mg 1 lb (500 g) sliced frozen okra simmering.

10 minutes or until tender. Remove from heat.

Sodium 2. Meanwhile, heat 1 tbsp1770mg (15 mL) each oil and butter in skillet Let cool completely. Gumbo can be refrigerset over high heat until almost smoking.

Season 4 scallops and Carbohydrate 24g Assembly: ated for up to 2 days.

PROUDLY CANADIAN OWNED 3 shrimps all over with 1/2 tsp (2 mL) each salt and pepper.

Canada’s foodservice distributor, Fibre 5g 3/4third cup largest (175 mL/6 oz) vegetable oil with distribution centres in Kitchener, Sear scallops and shrimp for 3 to 5 minutes, turning once, or Sudbury and Whitby. We proudly serve Ontario food operators with service that represents Sugars 9ggumbo into serving bowl . Top with until(375 golden brown.

Spoon 3/4 cup (175 mL/6 oz) butter 4. Assembly (1 portion): Heat 1 1/2 cups the warmth and tradition that Canadians are famous for. With over 10,000 products listed, shrimp and scallops.

Serve mL) gumbo in small saucepan until simmering.

Protein 42gimmediately.

48 Grille & Galley™ Sea Scallops Flanagan Foodservice canFresh supply and equip every aspect of your restaurant: from fresh

Saporito

meat and seafood to a full line of smallwares and equipment.

Contact us today at 1-855 Flanagan or visit us at www.flanagan.ca to learn more.

8 | THE BOTTOM LINE October 2020

Recipe provided by Flanagan Foodservice.

For more recipes please visit Flanagan.ca

8

ingredients to watch

These ingredients are predicted to be the industry’s next big menu hits, according to Technomics

According to a new report from Technomic, these 10 ingredients are predicted to grow the fastest in popularity over the next two years

1 MEZCAL

2 AVOCADO

3 NASHVILLE HOT

4 COLD BREW

What is it? Smoky Mexican liquor produced from the agave plant

What is it? Open sandwich topped with smashed avocado

What is it? Cayenne-based sauce, typically featured on fried chicken

What is it? Coffee or tea beverage that’s steeped in cold water

TOAST

On the Menu: Bonefish Grill’s Smoky Mezcal Margarita — tequila, mezcal, pineapple juice, citrus, turmeric simple syrup, finished with a smoky chile pepper salt rim and pineapple garnish.

On the Menu: Bakers Square’s Avocado Toast — smashed avocado covered with arugula and grape tomato salad, topped with two eggs, chopped bacon and feta cheese.

On the Menu: Moxie’s Nashville Hot Chicken — breaded, fried chicken tossed in hot sauce, served on crispy onions, topped with pickles, and served with buttermilk ranch.

On the Menu: Starbucks’ Pumpkin Cream Cold Brew — cold brew sweetened with vanilla, topped with a pumpkin cream cold foam and a dusting of pumpkin spice.

5 SHOCHU

6 CREME DE CASSIS

7 GINGER BEER

8 GOCHUJANG

What is it? Japanese distilled beverage

What is it? Blackcurrantflavored liqueur

On the Menu: Cold Tea’s Grace Park Cocktail Bar’s cocktail — shochu, St. Germain liqueur and Thai basil

On the Menu: Rainforest Cafe’s Panama Punch — golden rum, dark rum, peach and banana schnapps, creme de cassis and orange and pineapple juices

What is it? Carbonated beverage with strong ginger notes

What is it? Korean sauce made with fermented soybeans, dried chiles and garlic

On the Menu: Tilted Kilt Pub & Eatery’s Passionate Ginger — ginger beer, cranberry and grapefruit juices, fresh lime juice, Monin passion fruit puree and a lime wedge garnish

On the Menu: P.F. Chang’s Kimchi Fries — steak fries topped with cheddar, mozzarella, kimchi, edamame, Korean ketchup and gochujang mayonnaise THE BOTTOM LINE October 2020 | 9

CHASE MERCHANT SERVICES R.I.B.A. service

Working Together to Help You Grow Your Business For over 30 years, Chase® Merchant Services has been committed to providing businesses with safe, reliable and secure payment solutions. Chase Merchant Services is the exclusive payment processor for R.I.B.A., offering options to help your business succeed.2 Chase Merchant Services has experience delivering solutions for Canada’s businesses and will work with you one-on-one to help:

Get a complimentary account review1 to see if Chase can improve your bottom line.

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Chase and the Octagon logo are registered trademarks of JPMorgan Chase Bank, N.A. © 2020 JPMorgan Chase & Co. 10 | THE BOTTOM LINE October 2020

Flavour profile

Salted Honey With salted caramel starting to saturate menus, operators are launching salted honey as an alternative salted flavour.

For example, at the beginning of this year, BaskinRobbins rolled out its Salted Almond Honeycomb ice cream, featuring salted honey-flavoured ice cream with honeycomb pieces and an almondbutter ribbon. And Starbucks recently launched its Nitro Cold Brew, topped with salted honey cold foam and toasted honey.

38% of consumers

say they find sweet and salty flavour combinations appealing ~Source: Technomics

With sweet and salty flavour combinations appealing to over a third of consumers, operators should continue to roll out even more diverse sweet-salty flavour pairings, such as salted maple or salted chocolate. Not only does this differentiate your brand from competitors, but it offers consumers a reason to visit your restaurant, especially while the pandemic continues.

SALTED HONEY BUTTER A classic for morning biscuits Whip 1/4 lb of unsalted butter with 2 1/2 tbsp of raw honey until fluffy. Fold in 1 tbsp of coarse sea salt, a bit at a time until desired saltiness.

SALTED HONEY SAUCE This quick sauce will add decadence to your dessert plates Mix 1/2 cup of honey, 1 cup of packed brown sugar, 1 cup of Half&Half, 4 tbsp of butter, 1/2 tsp of sea salt in a saucepan over medium heat for 5-7 minute, whisking gently. Add the vanilla and cook for another minute until it thickens. Allow to cool.

THE THE BOTTOM BOTTOM LINE LINE October October 2020 2020 || 11 11

Limited time offers

Marketing

The big idea Sometimes you need to think outside of the box.

In today’s competitive restaurant industry, you need to have ideas that will make you stand out from the pack. From the bizarre, to the common sense, here’s a few marketing ideas that have certainly been noticed. Put your own spin on these ideas, or be inspired to create new ones. Whatever you do, you’ll be sure to create some buzz around your brand.

with a full dinner. Shankman got his steak, and Morton’s got the press: the event was live tweeted and broadcast to thousands of Twitter followers and blog readers.

The Insight: Always scan social media for unique opportunities to design a one-of-a-kind viral restaurant promotion, and you might just land some invaluable media coverage!

CELEBRITY HOOK UP

SUPPORT THE ENVIRONMENT

For the first time in almost 30 years, McDonald’s (U.S.) named a menu item after a celebrity. The “Travis Scott Meal” (named after rapper Travis Scott) included a Quarter Pounder with Cheese, fries with barbecue dipping sauce and a Sprite. The last time McDonald’s named a menu item after a celebrity was in 1992, when it offered the “McJordan” in honor of basketball star Michael Jordan. The marketing campaign is in effort to connect with younger consumers, a trend being utilized by numerous fast food outlets.

PIZZA TIME! General Assembly Pizza in Toronto has launched a pizza box subscription service, with free home delivery.

Subscribers choose how many pizzas they want each month, then select which type of pizzas (there are currently six types available).

Subscriptions can be paused or cancelled at any time. The frozen pizzas are delivered to households in a temperature controlled recyclable box.

NAB SOME VIRAL ATTENTION It pays to stay on top of your social media mentions! Morton’s Steakhouse did and earned themselves national news coverage with a well-timed viral restaurant promotion.

When blogger and Geek Factory CEO Peter Shankman jokingly tweeted to Morton’s, asking them to meet him at the airport gates with a porterhouse, he wasn’t expecting more than a handful of retweets and replies.

Instead, a tuxedoed delivery man was waiting 12 | THE BOTTOM LINE October 2020

Harvey’s rolled out their “Grow a Plant Program” across Canada in September. a with Every kid’s meal purchased now comes with a plant kit in lieu of a plastic toy. Plant kits will change with the season. “We are always looking at our operations with a sustainability lens and asking ourselves how we can do better in reducing waste, limiting our carbon footprint and playing our part to help keep Canada a beautiful thing,” said David Colebrook, Chief Operating Officer, Harvey’s Canada. “Providing plants instead of plastic toys in our kid’s meals is a fun, eco-friendly way to involve the next generation in our efforts.”

TAILGATE TIME! In a recent marketing campaign, Pepsi aims to help diehard football fans keep their tailgating traditions going even though large gatherings are prohibited due to COVID and many stadiums aren’t allowing in-person attendance for games this season.

The U.S. sweepstakes will deliver “Tailgate in a Box” kits to homebound football fans who are looking to keep the pregame experience alive despite not being at games.

The $5,000 package includes a 16-square-foot tailgating box that comes equipped with an outdoor projector, custom cornhole sets and a variety of Pepsi products. ~ compiled by SUSAN BATSFORD/R.I.B.A.

Take advantage of what’s trending and special days on the calendar to create some unique marketing campaigns and food items.

LTOs are a great way to spice up your menu, get new customers, and keep regulars coming back to try something new.

October: National Pumpkin Month Oct 1: World Vegetarian Day Oct 12: Canadian Thanksgiving Oct 16: World Food Day Oct 25: World Pasta Day Oct 31: Halloween November Nov. 1: World Vegan Day Nov. 5: National Doughnut Day Nov. 11: Remembrance Day Nov. 16: National Fast Food Day Nov. 25: National Eat with a Friend Day Nov. 26: National Cake Day December: National Egg Nog month Dec. 15: International Tea Day Dec. 24: Christmas Eve Dec. 25: Christmas Day Dec. 26: Boxing Day Dec. 31: New Year’s Eve Dec. 31: National Champagne Day Jan.1: National Hangover Day

THE BOTTOM LINE October 2020 | 13

Drinks

Fall beer pairings Autumn is here and fall beers are on tap! These unique seasonal beers typically include pumpkin beers, fresh hop pale ales, and Oktoberfest style ales. While they taste great on their own, we’ve got some tips on how you can pair them up with some of your favourite fall comfort foods.

OKTOBERFEST ALES Perhaps the best-known fall style of beer is Oktoberfest. Oktoberfest beers are strong in alcohol and flavor. The flavor profile is malty and full bodied with a slight spiciness. They have a clean and deep malty richness that make up the bulk of the aromas.

Pairs well with: German foods such as bratwurst and pretzels; any type of pork especially roast pork loin with root vegetables; maple-glazed baked ham

FRESH HOP ALES Fresh (or wet) hop ales are traditionally brewed once a year during harvest season and have a short shelf life. So serve them up while they are available. They are made from hops that are not dried before they are used. They have a grassy, plant-like, and “green” flavor profile without the bitterness associated with IPAs. Alcohol content is usually in the 5-7% range Pairs well with: Fall vegetable curry; pork; leg of lamb; paté

SMOKED BEERS Traditional German smoked beers are called Rauchbier. These beers are brewed using a small portion of smoked barley in the mashing stage of brewing. They vary in color and can be ales or lagers, and can have low or high smoked flavor depending on how much smoked barley is used.

Pairs well with: Slow-cooked meats; hard/ smoked cheeses; BBQ wings and ribs 14 | THE BOTTOM LINE October 2020

Beer and cookies?

Yup Not something you usually think of pairing together, but they do go surprisingly well together. Here’s some tips from The Beer Store to help you pair the flavours of your favourite seasonal cookies with a cold brew.

Gingerbread Cookies: The ginger and spices of gingerbread, ginger snaps and molasses cookies go well with a hoppy beer like an IPA. The maltiness of the beer helps balance the sweet and spice of the cookie.

Shortbread Cookies: Serve these classic cookies with a traditional style beer, like a Scottish Ale or a Porter.

The subtle flavours of the shortbread cookie are complemented but not overpowered by the dark and fruity notes.

Sugar Cookies: These cookies often have the added bonus of icing and sprinkles on top. A light Belgian blonde ale has the right amount of fruit and spice tones to neutralize the icing and sugar, while allowing the carbonation to cleanse the palate for the next round of treats.

PUMPKIN ALES Pumpkin ales may be produced using pumpkin flesh in combination with malt or other more typical beer grains as a portion of the mash bill or by adding natural or artificial flavor to a finished beer. A typical pumpkin ale will have slight to strong flavors of pumpkin and whatever unique spices the brewer chooses to incorporate — most commonly cinnamon, allspice and nutmeg. Pumpkin beers can be any style, though most are ales.

Pairs well with: Seasonal beef stew; slowcooked meats; butternut squash ravioli; Thanksgiving leftovers; squash or pumpkin soup; pumpkin spice anything

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People YouCan CanOctober Count On People Count THEYou BOTTOM LINE 2020 |On 15

® ®

Food safety

SALMONELLA EXPLAINED The bacteria Salmonella often hits news headlines for causing severe food poisoning outbreaks. Most recently, outbreaks have been linked to red onions and peaches, both imported from the U.S. Usually, about 6,000-12,000 cases of Salmonella are reported each year in Canada, and thousands more are not reported.

WHAT IS SALMONELLA Salmonella is a group of bacteria that commonly cause a foodborne illness called salmonellosis. You can’t see, smell or taste it.

Most people who get infected with Salmonella get the bacteria from contaminated food or water.

Contamination typically happens after infected feces comes into contact with animals, crops or water and people then consume or touch those items and don’t wash their hands.

Humans and animals typically have some Salmonella bacteria in their stomach and intestines, but stomach acid and intestinal bacteria generally kill the Salmonella before it has the opportunity to invade cells and replicate. Or, the Salmonella simply exit the digestive tract before it causes problems.

WHO’S MORE AT RISK? Children, especially those under 5, are more likely than adults to get sick from salmonella. Older adults and people with weak immune systems are also more likely to be infected. Other risk factors include: • International travel: Salmonella is more common in places with poor sanitation.

• Taking certain drugs: Cancer drugs or steroids can weaken your immune system. Antacids lower how much acid is in your stomach, which makes it easier for salmonella to survive there. Antibiotics can kill “good” bacteria in your body and make an infection harder to fight.

• Inflammatory bowel disease: This can damage the lining of your intestines, making it easier for salmonella to take hold.

16 | THE BOTTOM LINE October 2020

~ SUSAN BATSFORD/R.I.B.A.

WHY DOES LETTUCE KEEP GETTING CONTAMINATED?

SYMPTOMS Symptoms typically start 6 to 72 hours after exposure to Salmonella bacteria and usually last 4 to 7 days • fever • chills • diarrhea and/or bloody stools • abdominal cramps • headache • nausea and/or vomiting People who are infected with Salmonella bacteria can be infectious from several days to several weeks.

TREATMENT In healthy people, salmonellosis often clears up without treatment, but sometimes antibiotics may be required.

You can also become dehydrated if you don’t get enough fluids to replace what you lose because of diarrhea.

In some cases, severe illness may occur and hospitalization may be required. People who experience symptoms, or who have underlying medical conditions, should contact their health care provider if they suspect they have a Salmonella infection.

SALMONELLA CULPRITS The types of food most often involved in salmonella outbreaks are raw or undercooked products from animal sources, such as beef, poultry and eggs.

Fruits and vegetables such as alfalfa and bean sprouts, romaine lettuce, cantaloupe, and tomatoes have also been associated with salmonella outbreaks.

In addition, there have been cases of salmonellosis associated with unpasteurized fruit juice and cider, and unpasteurized dairy products.

Salmonella contamination is not limited to these food items. Any food can become contaminated with salmonella.

Numerous outbreaks of Salmonella have been caused by lettuce and other leafy greens. Lettuce needs a lot of irrigation water during cultivation. And sometimes the problem is as simple as cross-contamination on the farm where it’s being grown.

LEAF INVASION Researchers at the University of Delaware have discovered that wild strains of salmonella can evade a plant’s immune defenses by invading the leaves through the stomata. The invaded plant does not show any obvious signs of infection, and the pathogens cannot be simply rinsed off, which means they can easily jump to people.

Stomata are tiny pores that open when there is plenty of sunlight for photosynthesis and close at night.

The pores also close upon detection of threats such as drought or microbial pathogens. But pathogens like salmonella have found a way to reopen closed stomata and gain entry to the plant.

Open stomata CO2

Closed stomata H2O O2

On the farm Salmonella can spread to lettuce and other vegetables if they are fertilized with contaminated manure or irrigated with contaminated water.

The risk of contamination increases when plants are grown close to a livestock field.

Contaminated fecal matter gets into the sediment, then gets into the water, which then gets irrigated onto the crops.

The bacteria can also come from birds flying overhead or other wild animals walking through fields.

Raw versus cooked It’s not just lettuce and leafy greens that get contaminated. We’ve seen cucumbers and other salad greens as sources of outbreaks too. The common link? They are rarely cooked before being consumed. Thoroughly cooking food can kill salmonella and other bacteria. So other vegetables may be getting contaminated just as lettuce is, but because the vegetables are mostly being cooked, there is no widespread outbreak of illness.

Washing it away Washing the produce at home is not a reliable way to remove bacteria. The bacteria can be stuck on the surface of the lettuce and it can even get inside the lettuce, so washing will not removing 100% of it.

Ingesting one single bacterial cell is enough to cause illness.

And if you’re using pre-washed packaged vegetables, there’s still no guarantee there’s no contamination. Washing is done to remove the dirt only. And consider that the lettuce is cut and bagged in processing plants, where alot of hands and machinery are in contact with it. All of which can carry and move contamination around.

Freezing or refrigerating food will not kill salmonella, although it will stop the bacteria from reproducing. Peeling vegetables will not make fruits and vegetables safer to eat either, as the bacteria can be inside the vegetable.

THE BOTTOM LINE October 2020 | 17

In the News

Nuts for Cheese London-based Nuts For Cheese, an established leader in the natural product and vegan cheese categories, has joined the growing Fairtrade movement, sourcing key ingredients like cashews, coconut oil, coconut milk, turmeric and black peppercorns from the global south to produce the world’s first Fairtrade Certified vegan cheese. The Fairtrade process of certification means a product was fairly grown, traded and is physically traceable, allowing producers, workers and their families to live with dignity.

Nuts for Cheese is sold in more than 1,500 grocery stores across Canada, including major chains and independents, and the company has recently signed deals with U.S.-based natural food distributors, which will see its products stocked at several hundred retailers in the U.S.

SEAFOOD ALTERNATIVES IN THE MAKING

RESTAURANTS CANADA NAMES NEW PRESIDENT AND CEO

SURVEY SAYS....

Restaurants Canada, the not-for-profit foodservice association representing over 30,000 members across Canada, has appointed Todd Barclay as its new President and Chief Executive Officer (CEO). Barclay has over 20 years of senior leadership experience. His most recent experience was in senior roles in food manufacturing (Cardinal Meats) as well as in leading a major national restaurant brand (Swiss Chalet). Barclay has also owned a small independent restaurant.

AND THE BEST VODKA IS...

Polar Ice Arctic Extreme has been named one of the world’s best vodkas at The International Wines & Spirits Competition. More than a thousand vodkas from around the world are submitted annually for consideration by the IWSC, but only 10 are bestowed the IWSC Gold Outstanding, the highest medal given to the best vodkas in the world.

The Arctic Extreme Vodka, inspired by Canada’s pristine Arctic areas, is a quadruple distilled, three-time filtered vodka produced at Corby’s Hiram Walker and Sons Distillery in Windsor.

Judges described it as “Supremely clean nose with unctuous liquorice, anise, and the tiniest touch of chocolate and walnut evolving on the palate. Sublimely complex with exquisite texture and balance. Stylish, bold and absolutely superb.”

18 | THE BOTTOM LINE October 2020

Nestlé is entering the market for plant-based seafood alternatives with the launch of a product that mimics the flaky texture and flavor of tuna, branded “Vuna.” Sustainably produced plant-based seafood alternatives can help to reduce overfishing and protect the biodiversity of oceans..

The company also has other fish and shellfish alternatives under development. Vuna will initially be launched under the Garden Gourmet brand in Switzerland, before potential roll-out in other markets. It is made from just six ingredients – water, pea protein, wheat gluten, rapeseed oil, salt and natural flavoring.

Apparently restaurant awards aren’t that important to diners. When asked the question “How much do you consider awards and other distinctions (e.g. James Beard awards, Michelin stars) when choosing a restaurant?” 46% said not at all. Instead they rely more on reviews, recommendations and their own research than awards when picking a restaurant. 32% said awards may influence their decision more if they are traveling to a new place or celebrating a special occasion. 17% said they are influenced by them a little, and only 6% said they are influenced alot.

MEALWORMS ANYONE? The DNA of the yellow mealworm is being analyzed for enhanced viability as an alternative protein source. A study led by scientists at Indiana University – Purdue University Indianapolis (IUPUI) has sequenced the genome of the mealworm species Tenebrio molitor. The results could help in optimizing the yellow mealworm for mass production and consumption, helping to meet global demand for protein sources.

In Switzerland, mealworm production for human consumption is already underway through the brand Essento, which has commercialized a burger made of mealworms, grains and vegetables, as well as snacks made from crickets, locusts and mealworms. ~ compiled by SUSAN BATSFORD/R.I.B.A.

Into the future Burger King has unveiled new restaurant designs aimed at delivering flexibility, innovative features and convenient options for how its food can be ordered and delivered, to fulfill changing guests demands.

The plans took into consideration how consumer behaviours are changing and how guests will want to interact with restaurants.

The new designs provide multiple ordering and delivery modes. The physical footprint is 60-per-cent smaller than a traditional Burger King restaurant building and site.

The new designs feature dedicated mobile-order and curbside-pickup areas, drive-in and walk-up order areas, an enhanced drive-thru experience, exterior dining spaces and sustainable design elements.

The new drive-in areas allow guests to park under solar-powered canopies, place their orders through the BK App by scanning a QR code at their parking spot and have food delivered to their cars.

To facilitate easier pick-up of mobile and delivery orders, new restaurants will have coded food lockers facing the exterior of the restaurant.

Additional features include double or triple drive thrus, external walk-up windows and a design featuring a shaded patio rather than indoor dining.

Another design option features a drive-thru where guests have their order delivered by a conveyor belt system.

The first restaurants featuring the new designs will be built in 2021 in Miami, Latin America and the Caribbean.

iCombi Pro. iVario Pro.

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They cover 90% of all conventional cooking applications, yet require less space because of their broad spectrum of application, synergy and intelligent functions. Helping you to save energy, raw materials and time, and still produce more than ever before.

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Online and in-person events.

Sign up at rational-online.com THE BOTTOM LINE October 2020 | 19

Streamlining off-premise order fulfillment without overwhelming staff How using data, delivery partners and the right equipment can ensure order fulfillment without overwhelming the kitchen

®

Sponsored content from our partner RATIONAL

The way consumers enjoy restaurant food has changed due to COVID-19 and state restrictions closing many dining rooms. Instead of viewing restaurants as venues for dining-out occasions, consumers are turning to them for takeout and delivery—and the meals they’re ordering go well beyond pizza to include just about everything. Today’s consumers still enjoy casual-dining and upscale-dining experiences, but instead of sitting at a restaurant table, they’re often gathering around their own kitchen tables.

Technomic’s 2018 Takeout & Off-Premise Consumer Trend Report reports that 60% of restaurant operators said they received more takeout orders in 2018 than they did in 2016. What’s more, 32% of consumers said that compared to two years ago, they are ordering carryout more, and 21% are more frequently having their meals delivered. And with restaurants being closed for dine-in business, off-premise orders are even more prevalent this year.

This uptick in off-premise orders is big business: According to Technomic’s 2018 Next-Level Off-Premise Report, off-premise restaurant sales totaled $138 billion that year—38% of all restaurant sales. With coronavirus-related dining room closures, that number is likely to be much higher this year, even after dining rooms begin to reopen.

But for restaurants, an increase in takeout or delivery orders can be a problem—if a kitchen is designed to handle a certain number of customers (i.e. those dining in), how can restaurants plan to accommodate all of that business—and more—and maintain efficiencies and meet new health and safety standards?

20 | THE BOTTOM LINE October 2020

OUTSOURCING DELIVERY One challenge of increased off-premise business is that it can put a lot of stress on restaurants. If an operator hasn’t yet dealt with the volume of delivery orders coming down the pipeline, it can be tricky to know how to accommodate those production demands.

To help ease the burden, restaurants can partner with third-party delivery providers, which offer the manpower and delivery vehicles to get food to customers. This way, operators don’t have to worry about making sure every order is delivered. According to Technomic’s data, sales made through third-party delivery services reached $9.8 billion in 2018. With numbers like that, operators would be wise to add delivery and takeout rather than resist the changing tide— and with help from third parties, it’s easier than ever to do so. If outsourcing, retailers should establish appropriate expectations and protocols to preserve food quality and safety and protect their brand’s reputation.

Sales made through third-party delivery services reached

$9.8 billion in 2018

© 2020 Technomic, Inc.

UPDATING AND UPGRADING KITCHEN EQUIPMENT Making sure the kitchen is prepared is crucial to ensuring the ability to fulfill a large volume of orders. The large footprint and limited capability of standard stoves and ovens means restaurants are restricted when it comes to increasing production. According to Technomic’s 2018 Next-Level Off-Premise Report, 52% of operators say delivery sales have increased in the past year, with the average increase being 20%.

Without adequate equipment, ensuring these orders are prepared in a timely, well-planned manner can be difficult or even impossible because a 20% increase in delivery sales significantly impacts the normal kitchen operations.

With an efficient upgrade, production levels can increase significantly, ensuring all customers are well-served and won’t experience any delays in the speed of service. With efficient equipment, kitchens can decrease ticket time and get off premise orders ready to go in less time. Orders prepared quickly helps keep customers happy, and happy customers give better ratings. And those good ratings boost business even more—Toast’s 2019 Restaurant Success Report notes that 35% of diners say they’re influenced by online reviews when choosing a restaurant. In short, better ratings translate into more business.

Combi ovens, such as those produced by industry leader RATIONAL, allow restaurants to do more with less. For instance, their small footprint (less than 11 square feet) gives restaurants the capacity to prepare a lot of food for both dine-in and off-premise, in a short amount of time. They also can fry, roast, steam, grill, bake, poach and more—perfect for fulfilling just about any order. From iCookingSuite, which allows the kitchen team to select the results they desire, load items and be done, to iProductionManager, which can prepare several kinds of food at the same time, the iCombi Pro® is a restaurant’s greatest assistant, making the kitchen more efficient so customers stay satisfied.

Restaurant owners can rely on the culinary team to produce consistent results, no matter the employee’s skill level. The intuitive touch screen on the iCombi Pro makes it easy to produce signature menu items in a flash.

Recirculating vents make it easy to add kitchen capacity without investing in additional hood space. The RATIONAL UltraVent, for instance, absorbs and dissipates steam, and the UltraVent Plus combines condensation technology with special filters to capture vapors, grease, and smoke that can build up while grilling and roasting. When these vents are atop combi ovens, even small kitchens can fearlessly expand their food production to accommodate multiple service points, increasing work space and line efficiency.

HOLDING TIMES AND CATERING HELP According to Technomic’s 2018 Takeout & Off-Premise Consumer Trend Report, some of the reasons consumers don’t often order food for takeout or delivery include that the food is fresher when they dine in, the food quality is better when they dine in and that delivery takes too long. Using a combi oven can help prevent all of these issues, too. With combi ovens, food is cooked much more quickly, so kitchen staff can pull together orders in a speedy manner and get them on the road. What’s more, cooking results are superior with a combi oven, as the cooking environment automatically adjusts to produce desired results—crispier crusts, crunchier veggies and more tender meats.

The bottom line: fresher, better tasting food leaves the kitchen.

Combi ovens also can cook and hold, meaning that food can be prepared—even overnight—and safely held. This enables increased prep volume and can help with catering orders. Kitchen staff can get to the restaurant in the morning and prepare larger food items with the combi oven and the combi will hold the food at the perfect temperature until it needs to be served. And because the oven also manages humidity levels and other environmental factors, food remains fresher than food held in warming containers or under heat lamps, both of which decrease food quality.

Using combi ovens in restaurant kitchens also helps ensure consistency. Because combi ovens adjust their cooking environment automatically, foods that typically require turning or flipping, such as pan-fried or grilled steaks, don’t need to be flipped or turned.

Combi ovens give restaurants the ability to produce a lot more food in a small amount of space, with minimal staff training. For businesses that are seeing a spike in off-premise ordering, a combi oven is an excellent asset, ensuring every order is cooked perfectly and quickly off to customers.

GETTING STARTED IN THE KITCHEN Managing a steep increase in off-premise orders can be tricky at even the most established restaurants. While the coronavirus situation accelerated this trend, it’s clear that customers now want and expect their favorite restaurants to offer pick-up and delivery. These purchase options are crucial for restaurants that want to stay competitive in their markets. Combi ovens have the ability to assist a modified kitchen team and manage the high demands of off-premise business. To learn more about how combi ovens can help streamline off-premise order fulfillment, visit rational-online.com.

© 2020 Technomic, Inc.

THE BOTTOM LINE October 2020 | 21

Recipes

SPICE IT with UP pumpkin With comfort food topping many menus this pandemic year, it comes as no surprise that the early arrival of pumpkin spice items has been warmly received.

Restaurants have been playing up this seasonal flavour since mid August, and customers have been flocking to it.

Pumpkin pie spice is usually a combination of cinnamon, ginger, nutmeg, allspice and cloves. Mixtures can be customized to include all, or just two or three of the spices in varying amounts. So why is it called pumpkin spice if there’s no pumpkin in it?

Because it was originally used to spice up the cakes and pies that contained pumpkin.

Recipes from McCormick

FETTUCCINE PUMPKIN ALFREDO This Fettuccine Alfredo sauce takes on the sweet flavor and orange color of pumpkin.

Bacon and chipotle chili pepper add a hint of smokiness.

Servings: 8

INGREDIENTS 1 package (16 ounces) fettuccine 3 cups milk 1 cup canned pumpkin ½ cup grated Parmesan cheese 2 tablespoons flour 1 teaspoon McCormick® Pumpkin Pie Spice ½ teaspoon McCormick® Chipotle Chili Pepper 1/2 teaspoon salt 8 slices bacon, chopped 1 small onion, chopped

22 | THE BOTTOM LINE October 2020

DIRECTIONS 1. Cook pasta as directed on package. Drain well.

2. Meanwhile, mix milk, pumpkin, Parmesan cheese, flour, pumpkin pie spice, chipotle chili pepper and salt in medium bowl until well blended. Set aside. Cook bacon in large skillet on medium-high heat until slightly crisp.

Remove bacon. Drain on paper towels. Set aside.

3. Remove all but 2 tablespoons bacon drippings from skillet. Add onion; cook and stir 3 minutes or softened. Stir in pumpkin mixture.

Reduce heat to low; simmer 10 minutes or until thickened, stirring occasionally.

4. Place pasta in serving bowl. Add pumpkin sauce; toss to coat well. Top with crisp bacon.

PUMPKIN PIE LAYERED CHEESECAKE Pumpkin pie filling sandwiched between layers of vanilla cheesecake. You’ll be taking orders for seconds and thirds.

Servings: 12

INGREDIENTS Graham Cracker Crust 1½ cups graham cracker crumbs 1/3 cup butter, melted 2 tablespoons sugar 2 teaspoons McCormick® Pumpkin Pie Spice Cheesecake Filling 3 packages (8 ounces each) cream cheese, softened 1 cup sugar 4 eggs 1 cup sour cream 1 can (15 ounces) pumpkin ¼ cup flour 1 tablespoon McCormick® Pumpkin Pie Spice 2 teaspoons vanilla extract

DIRECTIONS 1. Preheat oven to 325°F. For the Crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch springform pan.

2. For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well.

Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Stir vanilla into remaining plain batter. Pour 1/2 of the vanilla batter into crust. Gently pour pumpkin batter over top.

Top with remaining vanilla batter.

3. Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Remove from oven.

4. Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.

COCONUT PUMPKIN BREAD PUDDING WITH SPICED MAPLE SYRUP Here’s a new pumpkin twist on a classic bread pudding that’s enriched with coconut milk. For a decadent finish, top it off with Spiced Maple Syrup.

Spiced Maple Syrup

Servings: 16

1/4 teaspoon McCormick® Pumpkin Pie Spice

INGREDIENTS Bread Pudding 2 cans (13.66 ounces each) Thai Kitchen® Coconut Milk 4 eggs, lightly beaten 1 cup sugar 1 cup canned pumpkin 1 tablespoon McCormick® Pumpkin Pie Spice 1 tablespoon McCormick® All Natural Pure Vanilla Extract 8 cups cubed challah bread 1 cup flaked coconut 1 cup chopped pecans

1 cup maple syrup 1 teaspoon McCormick® All Natural Pure Vanilla Extract

DIRECTIONS 1. Preheat oven to 350°F. For the Bread Pudding, pour coconut milk into large bowl.

Stir with wire whisk until smooth. Add eggs, sugar, pumpkin, pumpkin pie spice and vanilla; mix until well blended. Add bread cubes; toss to coat well.

2. Pour into greased 13x9-inch baking dish.

Let stand 10 minutes. Sprinkle evenly with coconut and pecans.

3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool slightly on wire rack.

4. For the Spiced Maple Syrup, mix all ingredients in microwavable bowl or measuring cup.

Microwave on HIGH 1 minute or until warm, stirring once. Serve with bread pudding.

THE BOTTOM LINE October 2020 | 23

Stewart

24 | THE BOTTOM LINE October 2020

Health

Cleaning, Sanitizing & Disinfecting: Know the Difference SANITIZERS First, sanitizers are used on food-contact surfaces and soft surfaces, and disinfectants are used on all hard surfaces that are not considered food-contact surfaces. Another difference is that disinfectants are used to destroy or irreversibly inactivate the microorganisms listed on their label, which may include bacteria, fungi, and viruses, but not necessarily spores. Sanitizers are used to reduce, but not necessarily eliminate, bacteria from the inanimate environment to levels considered safe as determined by public health codes or regulations.

DISINFECTANTS

WHAT’S THE DIFFERENCE?

Disinfectants also tend to be used at much higher concentrations and usually have a longer contact time. Sanitizers tend to be used at lower concentrations for a shorter period of time. No perfumes are allowed in food-contact sanitizers, whereas perfumes are often used in disinfectants.

“It is important to note that sanitizers are not effective against viruses and fungi.”

Use only approved hard-surface disinfectants that have a Drug Identification Number (DIN). A DIN is an 8-digit number given by Health Canada that confirms the disinfectant product is approved and safe for use in Canada.

Sanitizers for food-contact surfaces must reduce the bacterial count by 5 logs or 99.999%. Examples of sanitizers include halide compounds such as iodophors and chlorine-based chemicals. It is important to note that sanitizers are not effective against viruses and fungi. The most commonly used sanitizers in food production environments are chlorine, quaternary ammonium, and iodine.

CLEANING

SANITIZING

DISINFECTING

Removes visible dirt and debris

Reduces the number of germs on a surface to a safe level

Kills microorganisms to stop the spread of viruses

Frequently touched surfaces must be sanitized, after cleaning

It should always be done when someone in the workplace/house is sick

It should be done on a routine basis, especially on frequently touched surfaces (doorknobs, counters, keypads, railings) You can use a piece of cloth to clean most surfaces

You need to buy alcohol-based sanitizers to get the job done As a general rule, everything that has had direct contact with food needs to be cleaned and sanitized.

Done after surfaces have been cleaned

BOTTOM LINE October 2020 | 25 THETHE BOTTOM LINE October 2020 | 25

OUR RESPONSE TO COVID-19 COVID-19: Here is how FRESH START FOODS can help you navigate through these tough COVID times and help you save money with the following:

value added (fresh cut) products

Longer shelf life products

order Products you need

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• SUCH AS:

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FOOD SAFE

BUTTERNUT SQUASH CUBES, CARROT COINS, DICED YAMS, ROOT CHIP KIT, TURNIP STICKS AND MUCH MORE.

• LONGER SHELF LIFE RESULTING IN LESS WASTE • REDUCED STORAGE SPACE REQUIREMENTS

26 | THE BOTTOM LINE October 2020

ALLOWING YOU TO ORDER ONLY WHAT YOU NEED TO HELP REDUCE UNNECESSARY WASTE • CASES OR SPLITS BASED ON YOUR REQUIREMENTS

YOUR SUPPLIER for

produce quality taste great service fresh

F

rom our value added items such as salad blends, soup kits, riced veggies to our bulk produce, Fresh Start Foods is committed to pleasing our customers with our quality produce and service! Fresh Start Foods continues to be the leading value added and fresh produce supplier in Canada.

Building on 25 years of growth and success, we understand the importance of ensuring that high quality and value is delivered from field to table. We understand the critical nature of fresh produce to your offering and work diligently to ensure you are able to exceed your customers expectations. We have distribution centers located in Milton, London, Ottawa, Mississauga, Quebec and Vancouver. This means, we’ve got you covered - coast to coast!

All value added fruits and vegetables are prepared and washed in temperature controlled environments. Automated lines provide touchless packaging, along with our random sampling, to ensure top quality and to maintain product specifications. Value added products reduces your labour costs by having your products washed and ready to eat with 100% usable product while containing no preservatives/ additives.

MILTON 2705 DURANTE WAY MILTON ON, L9T 5J1 TEL: 905-878-9000 FAX: 905-878-9010 TOLL FREE: 1-800-563-5033 LONDON 75 BESSEMER ROAD - UNIT 7 LONDON ON, N6E 1P9 TEL: 519-659-5757 FAX: 519-659-1583 TOLL FREE: 1-800-399-1509

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www.freshstartfoods.com THE BOTTOM LINE October 2020 | 27

Food facts

Talking Turkey As we head into the holiday season with Thanksgiving feasts and Christmas gatherings, menus will be loaded with all things turkey.

And once again we will be asking that age-old question: Will that be white or dark meat? So while your guests are pondering their decision, here’s some facts you can share...

WHY IS SOME TURKEY MEAT DARK? Meat is darker if it contains higher levels of myoglobin, a compound that enables muscles to transport oxygen, which is needed to fuel activity.

Turkeys don’t use their wings much — usually only flying short distances from the ground to perch. They rely mainly on their legs to get them around.

The active muscles in their legs and thighs are full of blood vessels that contain myoglobin (or muscle hemoglobin). Myoglobin delivers oxygen to the muscles. The more myoglobin the muscles contain, the darker the meat.

The less active muscles like the breast and wing, contain less myoglobin and remain white.

A 15-pound turkey has 70% white meat and 30% dark meat.

28 | THE BOTTOM LINE October 2020

A male turkey is called a tom or a gobbler, a female turkey a hen, and a baby turkey a poult or chick.

Hens tend to be smaller, and meat from either will taste the same.

DOES TRYPTOPHAN MAKE YOU SLEEPY? It’s true that turkey contains tryptophan, an amino acid that your body uses as a building block to produce serotonin, which does help regulate sleep. But there is no more tryptophan in turkey than in other common meats like chicken and beef. Other foods, including nuts and cheeses, contain more..

That after-dinner nap is triggered by eating a big meal with lots of carbohydrates and sugars and your body producing insulin to digest it.

Unlike turkey legs, turkey wings are considered white meat but have a richer, more gamey flavor than turkey breast

WHICH IS BETTER FOR YOU: WHITE OR DARK? White turkey breast comes out a bit ahead of dark meat, but surprisingly just by a feather.

Per 3 ounces, opting for white meat over dark will save you 45 calories and 6 grams of saturated fat: 115 calories and 0 grams of saturated fat versus 160 calories and 2 grams of saturated fat, respectively.

Both white and dark meat are a good source of protein, offering 26 and 24 grams per serving, respectively.

However, dark meat does have one nutritional advantage over white meat — it delivers more iron (11% of the daily value, compared to 7% in turkey breast).

The higher fat content of the legs and thighs imparts a lot of flavor, plus helps the meat stay moist.

Whereas the white meat can be drier and less flavourful. ~ compiled by SUSAN BATSFORD/R.I.B.A.

NEW

!

Add Excitement to Your Menu!

Introducing New Ocean Jewel™ Quinoa Crusted and Cereal Coated Value Added Shrimp!

Completely New Taste Sensations.

Shrimp Delivers on Taste & Profit: Shrimp is perceived as having high value and can generate higher profit Made from premium Pacific White BAP* certified shrimp Fast and easy fryer or oven preparation Layered-pack for ease of use, portioning and storage

Quinoa Crusted Butterfly Shrimp

Cereal Coated Shrimp Bites

A nutty flavoured crust made from tri-coloured quinoa, oats, chia seeds, and buckwheat.

Slightly sweet cereal coating combined with the savoury flavour of shrimp.

Code

Description

Size

Pack

SH02685

QUINOA BRD BTFY SHRIMP WHT PDT-ON BAP

21-25 ct

4.54 kg (10 lb)

SH02686

CEREAL COATED SHRIMP BITES BAP

15 g / pc.

4.54 kg (10 lb)

For more information, please visit our website at www.oceanjewelseafood.com, or contact your nearest Export Packers office: West: 604-591-1603 Ontario: 905-792-9700 East: 514-745-6655 THE BOTTOM LINE October 2020 | 29

R.I.B.A. design services

What’s the best menu for you?

COVID has turned the restaurant industry upside down...and sideways, then spun it around, and we’re still waiting for some sort of stable landing. Restaurateurs have had to scramble to find new ways of doing almost everything, including takeout orders, delivery, curbside pickup, changing menu offerings, social distancing, patios, and even handheld menus.

So what is the best way to present your menu to customers during COVID? There’s plenty of options that can suit all of your needs — and your budget.

At R.I.B.A. Design Services, we can accommodate all of your menus needs, both print and digital.

DESIGN SERVICES

SINGLE-USE MENUS Recent studies suggest that the COVID-19 virus can remain on surfaces for several hours, so restaurants must do their utmost to keep patrons safe. A new, clean paper menu reassures customers that they’re handling something that hasn’t been touched or coughed on by other patrons, and that the restaurant owners are making safety a priority. Paper menus are relatively low to cost to print and allow for the quick, easy changes of menu items and prices when needed.

• Disposable placemats • Single use paper menus • Folded takeout menus

LOOKING TO GO DIGITAL? If all of your patrons have access to cell phones, online menus could be an option.

• Customized QR codes with your logo can be scanned and linked to you online menu. Can be done as sticker, table top cards, posters, coasters, etc.

• Menus can be designed and posted on your site.

• Digital menu boards can be placed in optimal viewing areas.

• Contact R.I.B.A. design services for any of your digital needs.

RE-USABLE MENUS This is still an option during COVID if you have them laminated or in plastic sleeves, both of which can be sprayed with disinfectant and wiped down. Contact R.I.B.A. design services for pricing and options.

R.I.B.A. DESIGN SERVICES Susan Batsford/Marketing Manager, Graphic Designer susan.batsford@foodbuy.ca THE BOTTOM LINE design October 2020 30 •| Custom menu • Logo design • Promotional design • Gift certificates • Business cards • Print and online

Sed an email to susan.batsford@foodbuy.ca

O/B 1129337 Ontario Inc.

AN UKNOWN FUTURE There are many unanswered questions regarding INSURANCE and the HOSPITALITY INDUSTRY. 2019 brought a hardening of the market to hospitality, premiums are forever-increasing, plus the impact of COVID-19 in 2020 have all caused carnage for the industry.

Many restaurateurs have experienced financial strains, broken dreams and worst of all, business closure. Brokers are in support of their clients and understand the impact. However, there are fewer and fewer markets in Ontario offering hospitality insurance at this point in time.

IT IS OF THE UTMOST IMPORTANCE TO MAINTAIN YOUR CURRENT INSURANCE, as markets are very limited especially to licensed restaurants, non-payment cancellations and risks with poor risk management.

Norwich Insurance Brokers o/b 1129337 Ontario Inc. certainly understands the strains and struggles of today. We are here for your support in any way we can. As brokers, we will advocate for all our Insured Clients and Insurance Companies.

1-800-280-0937 www.norwichinsurance.com

THE BOTTOM LINE October 2020 | 31

NEW Individually Wrapped Products!

Needs are changing.

We have solutions!

Food Safe!

Individually packed and sealed for food safety Fully cooked, just heat and serve Perfect To-Go menu item Limit labour needs Smaller pack sizes for easy storage

Colby Cheese Omelette

Garden Vegetable Crustless Quiches

Western Omelette

Product Code 01680

Product Code 01705

Product Code 01725

Whole Grain Maple Waffles

Buttermilk Maple Cinnamon Pancakes

French Toast Sticks

Product Code 02142

Product Code 02168

Product Code 02150

T H E B U S I N E S S O F E G G S™ 2020 information, or customer service assistance call 1 800 666 5979 or visit burnbraefarmsfoodservice.com 32 | THE BOTTOM LINE October For ordering,

You could be losing out on money.

Are you doing business with, switched to or added one or more of the distributors below?

Have you let the R.I.B.A. office or R.I.B.A. representative know your new account number?

If not, you’re missing out on money.

We cannot process your manufacture rebates without knowing your distributor account numbers. Your account number aligns you to our program for the sake of retrieving your velocities needed to invoice the manufactures for your entitled money.

Call us today 1-888-320-RIBA

(7422)

MO RT ON FOOD

S E RV I C E

THE THE BOTTOM BOTTOM LINE LINE October October 2020 2020 || 33 33

Contacts

Reference Numbers

Office Contacts

Supplier Listings

Vice President Christos N. Kyriakopoulos 1-888-320-RIBA (7422) Ext. 202 (519) 476-2331

Belmont Meats Burnbrae Farms Canada Bread Consumer Centre Canadian Linen Chase® Merchant Services Ecolab Erie Meat Products Ltd. Export Packers Fresh Start Foods My Barista 888 Norwich Insurance Brokers Pepsico Foodservice Rational Saporito Foods Selectpath - Benefits and Financial Sofina Foods

General Manager Rich Hsu 1-888-320-RIBA (7422) Ext. 203 Administrative Assistant Nancy Rasic 1-888-320-RIBA (7422) Ext. 208 Marketing Manager / Graphic Designer Susan Batsford 1-888-320-RIBA (7422) Ext. 205

Key Regional Contacts Senior Director of Sales Peter N. Kalantzis 1-888-320-RIBA (7422) Ext. 204 (519) 476-6522 Regional Development Representative Peter Zervos (519) 636-9092 Project Development Manager / Development Representative George Kapogianis (519) 476-7966 Coffee Equipment & Service Technical, Logistics & Warehouse Manager Jay Gahwi (226) 688-7299 Service Technician / Delivery Dean Kalantzis 1-866-942-4569

Call the R.I.B.A. Office Call the R.I.B.A. Office

1-800-465-5515 1-855-326-0940

Call the R.I.B.A. Office

1-800-35-CLEAN

Call the R.I.B.A. Office

(905) 792-9700 1-800-563-5033 1-888-320-7422 1-800-280-0937 1-800-387-9546

Call the R.I.B.A. Office

(905) 944-0505

Call the R.I.B.A. Office Call the R.I.B.A. Office

Distributor Listings Findlay Foods (Kingston) Ltd. Flanagan Foodservice Inc. (Kitchener) Flanagan Foodservice Inc. (Whitby) Flanagan Foodservice Inc. (Sudbury) Gordon Food Service Mercury Foodservice Morton Food Service Stewart Foodservice Inc. Sysco Central Ontario Sysco Southwestern Ontario Sysco Tannis Sysco Toronto

1-800-267-2596 1-800-265-6550 1-800-265-6550 1-800-565-5850 1-800-268-0159 (905) 546-5554 1-800-265-5663 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 R.I.B.A. Coffee Direct* 1-866-942-4569 Chase® Merchant Services Help Desk 1-800-265-5158 *A direct customer is defined as an account that is invoiced/delivered coffee by R.I.B.A. .

34 | THE BOTTOM LINE October 2020