The Bottom Line (Sept 2021)

THE

BOTTOMLINE SEPTEMBER 2021

Turkey Time!

Get ready to ramp up your turkey game.

With Thanksgiving around the corner and Christmas coming fast, we’ve got the top products to make your menu worth gobbling up.

PLUS

Serving Student Populations Students can be a large revenue stream.

So up your game and learn the lessons on how to focus on the Gen Z.

Trending

How plant-based fare is evolving

Recipes

Try out these egg-ceptional elevated egg recipes

THE BOTTOM LINE September 2021 | 1

EVIAN’S FULL LINE UP IS NOW A PART OF THE PEPSICO PORTFOLIO

$5 LIMITED TIME OFFER SEPT. 1 - NOV. 30

REBATE

On any package/size of Evian Natural Spring Water

NO. 1 CANADA Premium Water PIONEER OF PREMIUM WATER 90% awareness in Canada NATURAL SPRING WATER from a single source in the French Alps CERTIFIED CARBON NEUTRAL since 2017

Contact your R.I.B.A. Foodbuy Foodservice or Pepsi representative for details.

This promotion is for Direct Pepsi Customers only New customers and existing members are eligible.

| THE330ml BOTTOM LINE 2021 2Glass 330mlSeptember500ml

NATURALLY OCCURING ELECTROLYTES 7.2pH balance

750ml

1L

1.5L

1.5L

CONTENTS

THE

BOTTOMLINE Sept 2021

18 Recipes

Elevated Eggs: these recipes from Burnbrae farms will make every meal a success.

8 Notice: Canada Bread 2 Price Increase 34 Notice: Ecolab Price Increase 36 In the News 40 Noteworthy

6

30

in season

students

Food for thought

Serving student populations

Everything you need to know about apples, parsnips and cauliflower — three must-have ingredients for your spring menu

5

From our VP

12

Turkey Feast Time

We’re launching Foodbuy Foodservice: Here’s what it means for you We’ve gathered a list of some of our top selling products for your next turkey feast

14 Marketing: The Big Idea

Marketing ideas you can use

16 Trending

How plant-based fare has been evolving

September means the return of students. And that can mean a large revenue stream for many restaurants. So raise your game and learn the lessons on how to focus on the Gen Z.

10

turkey time

The history of turkey dinner

The turducken. The deep fried turkey. The frozen turkey TV dinner.

Find out how these twists and more on the original turkey dinner came to be.

Adding or Switching Distributors?

Head office 1 Prologis Blvd., Ste. 400, Mississauga, ON, L5W 0G2 519-668-3396 Toll Free (Ontario) 1-888-320-RIBA (7422) Email: info@foodbuy.ca www.ribacorporation.com www.foodbuy.ca Foodbuy Foodservice/R.I.B.A. retains the right to amend or negate any portion or part of this informative should there be an error or omission and re-publish the correct listing, rebate, article etc. in a future informative without liability.

Please notify our office if your restaurant has added or switched food distributors.

This will ensure that there is no delay with your entitled rebate.

Call us...519-668-3396 Email info@foodbuy.ca

THE BOTTOM LINE September 2021 | 3

THE BEST BEEF BRINGS BACK THE BEST CUSTOMERS

4 | THE BOTTOM LINE September 2021

Foodbuy Canada is excited to Launch its new Brand – Foodbuy Foodservice, a channel dedicated to servicing our independent and multi-unit street business Thousands of Canada’s leading hospitality and restaurant chains, golf and country clubs, airline caterers, healthcare establishments, GPOs and national foodservice leaders have chosen Foodbuy as their partner in procurement.

Our growth and continued dedication to our Members has allowed us to expand our resources and invest in technological proprietary advancements thus the creation of Foodbuy Foodservice.

So, what does this mean for you? What changes? Technically nothing!

You will still receive the same level of service. The members that fell within our independent channel (including R.I.B.A.) will now fall under the Foodbuy Foodservice Channel.

If you have any questions please don’t hesitate to reach out to your account manager or reach us at info@foodbuy.ca Sincerely, Chris Kyriakopoulos, Vice President, Foodbuy Foodservice Kerstin Fulford, Director, Marketing & Communication - Foodbuy

THE BOTTOM LINE September 2021 | 5

In-season

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

TIP: It takes two pounds of apples to make one 9-inch pie.

(Three medium apples equal about 1 lb.)

PARSNIPS • Select medium sized roots with uniform creamy beige skin. Avoid limp, pitted, or shriveled roots.

• Parsnips are harvested throughout the fall and winter.

• Parsnips become sweeter during a frost, due to some of the starch being converted to sugar.

• Parsnips are sweeter than carrots — think sweet potatoes, with a delicious naturally nutty or earthy flavor.

• They are high in potassium, magnesium and fibre.

• Parsnips were once used as a sweetener for making jams and cakes, before industrial sugar became available.

• Parsnips are easily fermented and were once a popular choice for making wine and beer.

CAULIFLOWER

TIP: Store parsnips away from apples and pears, as those can emit a gas that makes parsnips taste bitter.

• 1 cup of cauliflower contains about 75% of your recommended daily intake of vitamin C. • White cauliflower is the common, but it can also be yellow, brown, orange, green and even purple.

Orange cauliflower is slightly sweeter and has more beta-carotene. Purple cauliflower is also slightly sweeter and nuttier.

• The leaves and stems of cauliflower are edible, but have a stronger flavour. They are a good addition when making vegetable stock.

• Don’t use aluminum or iron cookware with cauliflower.

Sulfur compounds in the vegetable will react with those metals and discolor it’s beautiful white head.

• The bigger the cauliflower head, the bigger the flavor.

• Cauliflower contains phytonutrients that release odorous sulfur compounds, especially when heated.

These odors become stronger with increased cooking time.

6 | THE BOTTOM LINE September 2021

APPLES • The science of apple growing is called pomology.

• 25% of an apples volume is air, which is why they float.

• Apples are members of the rose family.

• It takes about 36 apples to create one gallon of apple cider.

• China is the largest producer of apples.

• In Canada, apples are mainly grown in British Columbia, Ontario, Quebec, New Brunswick, Nova Scotia and Prince Edward Island.

• The top five apple varieties grown in Ontario (based on acreage planted) are McIntosh, Gala, Honeycrisp, Red Delicious and Empire.

• There are more than 7,500 apple varieties in the world.

• Apples ripen up to 10 times faster at room temperature than if they are refrigerated.

• For the best pies, crisps and other baked treats, apples need to be firm enough to hold their own during the cooking process. The best “baking apples” include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala and Granny Smith. Try mixing a variety of baking apples to take the flavor of your pie to whole new depths.

TIP: When boiling cauliflower, try adding celery seeds or celery leaves to the water to cut down the smell.

~R.I.B.A.

It’s Almost (Dinner) Party Time!

It’s (Dinner) Time!

Post-COVID Almost Expectations forParty the Restaurant Industry Post-COVID Expectations for the Restaurant Industry As Chase Merchant Services conducted a study on 600 Canadians to find out how consumers plan to dine in orMerchant out post-COVID. are some takeaways restaurants deliver capture customer’s As Chase ServicesHere conducted a study on 600 Canadianscan to find out to how consumers plan toappetites. dine in or out post-COVID. Here are some takeaways restaurants can deliver to capture customer’s appetites.

A One-of-a-Kind Dining Experience A One-of-a-Kind Diningbeing Experience With 65% of Canadians more likely to restaurantbeing wheremore outdoor seating Withdine 65%atofa Canadians likely to is offered, make it special! dine at a restaurant where outdoor seating is offered, make it special!

Expand your outdoor dining area, decorate Expandthe your outdoor area, decorate space and dining offer sheltered seating the space and offer sheltered seating for rainy and colder days for rainy and colder days Consider off-peak (e.g. weekday) specials Consider off-peak (e.g. weekday) and “rainy weather specials” specials to maximize and “rainy weather specials” to maximize your outdoor space your outdoor space Create a themed feature night with tasting Create a themed feature nightpairings with tasting menus and wine menus and wine pairings

Online Payments Dominate Online Dominate It’s not Payments too late for restaurants that aren’t already

or online payment options for take It’s notoffering too latein-app for restaurants that aren’t already orders start.payment More than half of offeringout in-app or to online options formillennials take paying this way. out orders to and start.Gen-X Moreprefer than half of millennials and Gen-X prefer paying this way.

Ordering Direct vs.

3rd Party Delivery Ordering Direct vs. Apps 3rd PartyConsumers Delivery Apps prefer Consumers prefer

vs.

12% 70% vs.

12% 70% ordering ordering from directly from party ordering ordering3rd from directlyrestaurants from 3rd partyapps restaurants Delivery apps Delivery

$

$

Savings on delivery fees is the #1on driver for choosing to order Savings delivery fees is the from to restaurants. #1 driverdirectly for choosing order directly from restaurants.

It’s All Table Stakes It’s All Table Stakes

80% 80%

want to keep want sanitizing to keep at least until sanitizing at the ofthe the year leastend until end of the year

There’s nothing new about promotions the type There’s nothing newbut about of but promotions promotions the type and channels they’re of promotions and shared on are shared important channels they’re

want contactless 81%wantpayments options contactless 81% payments options

on are important

@

want to maintain socially want to maintain distanced 6ft socially tables distanced tables

@

85% 85%

18-34

Pay In-Person 18-34 Pay In-Person 35-54 In-APP/Online In-APP/Online

Gota a Got Deal?

Deal?

35-54 55+ 55+

6ft

48% email 48% email

62% 62% 54% 54% 33% 33%

18% website 18% website

Top 3 Ways Customers Learn About New Restaurants Top 3 Ways Customers Learn About New Restaurants

63% 63%

Friends and Family Friends and Family

31% 31% Search Engine Search Engine

31% 31% Social SocialMedia Media

Build your social presence Build your social presence Invite local bloggers and influencers to dine Invite local bloggers and influencers to dine Create unique experiences, Instagrammable décor, dishes that encourage sharing Create uniqueorexperiences, Instagrammable décor, or dishes that encourage sharing Run contests and/or offers to encourage social media Run contestssharing and/or on offers to encourage (e.g. free appetizer discountmedia for checking in on social) sharing onorsocial

13% social 13%media social media

4% text/sms 4% messages

text/sms messages

(e.g. free appetizer or discount for checking in on social)

Chase Merchant Services Payment solutions thatChase meetMerchant all of yourServices needs – instore, online or on-the-go.

Payment solutions that meet all of your needs – instore, online or on-the-go.

For more insights from the Chase Merchant Services consumer study, visit chase.ca/insights THE BOTTOM LINE September 2021 For more insights from the Chase Merchant Services consumer study, visit chase.ca/insights Survey conducted by AR&D on behalf of Chase Merchant Services between April 30, 2021 and May 16, 2021. Surveys were conducted in English and French using online panel sample stratified by Gender, Age (Adults 18+), and Province

/ Census region. Total sample size = 600 with a margin of error of +/- 2.8% at 95% confidence level (+/-4% by country).

Survey conducted by AR&D on behalf of Chase Merchant Services between April 30, 2021 and May 16, 2021. Surveys were conducted in English and French using online panel sample stratified by Gender, Age (Adults 18+), and Province

| 7

Employee Benefits

Retain your employees with a benefits plan As the hospitality industry struggles to fill vacant employment positions, many R.I.B.A. members have joined the R.I.B.A. Employee Benefit Program. Offering an employee a benefit program is the most cost-effective way to attract and build loyalty with employees. The R.I.B.A. Plan was designed specifically for the hospitality industry with everything you need to take care of your employees and their families.

Rate Stability

• Pooling of claims to allow you to spread your risk • 4 consecutive years with no rate change

Flexible Plan Options • Three tiers of flex coverage — Gold/Silver/Bronze • Including vision and orthodontic options

Pay-direct claim services • Immediate processing of your benefits claims • Drug – eClaim services • Dental – eClaim services • Paramedical Practitioner – eClaim services • Vision care services – eClaim services

Virtual Care Tia Health provides plan members & eligible dependents 24/7 on-line access to specialized doctors and mental health teams providing personalized, comprehensive treatment options from any mobile or internet connected devise.

Prescriptions, referrals, requisitions’ etc. https://tiahealth.com/selectpath

8 | THE BOTTOM LINE September 2021

Get a free quote today Kevin Routley Selectpath Benefits & Financial kevinr@selectpath.ca 1-888-327-5777

®

BALSAMIC

STEAK SANDWICH With sweet balsamic marinated steak, chipotle mayonnaise, caramelized onions and rich Gruyère cheese, this loaded steak sandwich is an explosion of yummy flavours in every bite.

INGREDIENTS Balsamic Marinated Steak:

Chipotle Aioli:

12 (6 oz each) Carve Premium Ontario Beef AAA – Striploins

1 cup (8 oz) mayonnaise

1/2 cup (4 oz) balsamic vinegar 1/4 cup (2 oz) olive oil 1 tbsp (0.5 oz) brown sugar 4 cloves garlic, minced (1 oz)

1/4 cup (4 oz) puréed canned chipotles in adobo sauce (about 8 chipotles) 2 tbsp (1 oz) lime juice 1/2 tsp (0.1 oz) salt

4 tsp (1 oz) salt

Assembly:

4 tsp (0.5 oz) pepper

12 ciabatta buns, split and toasted 6 cups (4.8 oz) arugula 3 cups (12 oz) caramelized onions 12 slices (15 oz) Gruyère cheese Fries or house salad, for serving

INSTRUCTIONS

TIPS

1. Balsamic Marinated Steak: Stir together vinegar, oil, brown sugar, garlic, salt and pepper; marinate steaks for at least 4 hours or up to overnight in refrigerator.

• Use prepared caramelized onions, or slowly cook sliced onions over medium-low heat for 25 to 35 minutes in butter or until dark brown, tender and caramelized.

2. Grill steaks to order over medium-high heat for 4 to 5 minutes per side or until instant-read thermometer inserted in center of registers 130°F (54°C) for medium-rare or until cooked as desired.

Let stand for 5 minutes; slice thinly.

3. Chipotle Aioli: Stir together mayonnaise, puréed chipotles, lime juice and salt. Store refrigerated until ready to serve.

4. Assembly: For each serving, assemble 1 sliced steak in toasted ciabatta bun with 1 1/2 tbsp (0.8 oz) chipotle mayonnaise, 1/2 cup (0.4 oz) arugula, 1/4 cup (1 oz) caramelized onions and 1 slice Gruyère cheese.

• For even cooking, start steak at room temperature.

5. Serve with fries or house salad.

Recipe provided by Flanagan Foodservice. For more recipes please visit Flanagan.ca

PROUDLY CANADIAN OWNED

Canada’s third largest foodservice distributor, with distribution centres in Kitchener, Sudbury and Whitby. We proudly serve Ontario food operators with service that represents the warmth and tradition that Canadians are famous for. With over 10,000 products listed, Flanagan Foodservice can supply and equip every aspect of your restaurant: from fresh meat and seafood to a full line of smallwares and equipment.

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

CARVE IS AVAILABLE EXCLUSIVELY AT FLANAGAN FOODSERVICE Produced with support of the Ontario Beef Market Development Program THE BOTTOM LINE September 2021 | 9

10 | THE BOTTOM LINE September 2021

the history of

TURKEY DINNER Thanksgiving and Christmas Dinners have been steeped in tradition for hundreds of years. Days would be spent preparing the feast — a perfect roasted turkey overflowing with stuffing, creamy mashed potatoes, side dishes of beans, carrots and turnips and homemade pies. Now, every decade that rolls around seems to produce it’s share of fads, twists and trends on the tried and true originals, either to speed up the process or up the taste game. Here’s a look back at some those twists and how they came about.

TURDUCKEN

BRINED TURKEY

A turducken is a deboned chicken stuffed inside a deboned duck stuffed inside a mostly deboned turkey (its wings and legs are left intact). There’s usually stuffing inside the chicken and between each bird. It’s true origins are unknown, but it may have been Louisiana chef Paul Prudhomme who invented this dish in the 1970s or 1980s and trademarked the name in 1986.

Brining isn’t a new cooking technique, but after Cook’s Illustrated declared this to be the best way to get a juicy bird in 1997, the popularity of the method soared. Brining involves soaking the turkey for a few hours in a solution of salt and water. The turkey absorbs the extra moisture, which helps it stay juicy, and the salt helps to break down some of the protein, making it a little more tender.

FROZEN TURKEY TV DINNER After finding themselves with trainloads full of extra turkeys after Thanksgiving in 1953 (520,000 pounds extra, to be exact), Swanson decided to put them to use in the form of TV dinners.

They quickly rose in popularity, and now you can enjoy a Thanksgiving meal straight from the oven or microwave.

PRE-MADE STUFFING Stove Top stuffing mix and other instant and premade stuffings may be commonplace these days, but they weren’t around 50 years ago. Stove Top first popped up on the market in 1972, and we haven’t looked back since.

GREEN BEANS Though green bean casserole is now a Thanksgiving staple, in the 1960s it was still a hot new trend. It was invented in 1955 by Dorcas Reilly, then a Campbell’s employee–she passed away in 2018.

DEEP FRIED TURKEY Though the origin of the deep-fried turkey can be traced to the 1930s, it didn’t become popular until the 1970s. And it wasn’t until the 1990s when it became a more widespread trend, partially due to Martha Stewart when she pictured it on the cover of the November 1996 issue of Martha Stewart Living.

INSTANT MASHED POTATOES In the early 1950s, the R.T. French Company, now known as French’s, created a product it called mashed potato granules.

These flash-dried mashed potatoes became the major instant product in stores until the early 1960s, when Canadian food scientist Edward Asselbergs pioneered a different process for preserved potatoes. That method resulted in potato flakes, which soon dominated store shelves.

FROZEN PIE CRUST Inventor Billie Armstrong applied for a patent for Frozen Pie Crust Dough in 1954, making it easier and less time consuming for home cooks to bake their pies.

NOT TURKEY In 1894, Ella Kellogg, wife of John Harvey Kellogg of cornflakes fame, published a Thanksgiving menu featuring “mock turkey” made entirely from vegetarian ingredients. By the 1910s there were meatless alternatives such as “vegetable turkey” or “mock goose” made from ingredients such as lima bean pulp, Brazil nuts, breadcrumbs and rice and molded into the shape of the fowl. The more widely knownTofurkey was introduced in 1995, a blend of wheat protein, tofu and spices shaped in the form of a roast and prefilled with stuffing.

THE BOTTOM LINE September 2021 | 11

Tu

and don’t forget the pie...

Item Manufacturer Pies Sara Lee Frozen Bakery Sara Lee Frozen Bakery Sara Lee Frozen Bakery Sara Lee Frozen Bakery

Brand

Description

Pack Size

SKU

Chef Pierre Chef Pierre Chef Pierre Chef Pierre

Lemon Meringue Pie, 10” Pumpkin Baked Pie,10” Apple Pie, unbaked 10” Coconut Cream Pie, 10”

6/36 Oz 6/43 Oz 6/46 Oz 6/27 Oz

10032100071380 10032100092811 10032100092774 10032100071519

12 | THE BOTTOM LINE September 2021

Create the perfect

urkey Feast It’s time to cook up some turkey! Whether you are creating the perfect turkey dinner for Thanksgiving or Christmas or adding some unique turkey dishes to your menu, we’ve got you covered. Who can’t resist a turkey club sandwich, or a piping hot bowl of turkey stew?

Here’s our top recommended products in every category you need to create that mouth-watering dinner that will keep your guests coming back for more, time and time again.

Item Manufacturer Potatoes McCain Foods McCain Foods McCain Foods McCain Foods Idahoan Foods Sauces, gravy Ocean Spray Nestle Professional Food W.T. Lynch Foods Limited W.T. Lynch Foods Limited Frozen vegetables Bonduelle Canada Inc Bonduelle Canada Inc Bonduelle Canada Inc Bonduelle Canada Inc Turkey Sofina Foods Inc. Sofina Foods Inc. Maple Leaf Maple Leaf Galco Food Products (Olymel) Maple Leaf

Brand

Description

Pack Size

SKU

McCain McCain McCain McCain Idahoan

Potato Baby Roast Select Potato Half Shells Potato Red Skin Garlic Mashed Potato Mashed Ctry Kitchen Potato Real Scalloped

6/4 Lb 200 Ct 4/3.75 Lb 6/4 Lb 6/4 Lb 6/2.54 Lb

10055773061137 10055773043324 10055773829485 10055773829461 10029700808816

Ocean Spray Trio Lynch Health Style

Cranberry Sauce Whole Resealable Gravy Turkey 1 Step Gravy Instant Turkey Gravy Poultry Low Sodium Gluten Free

6/2.45 Lt 8/560 Gr 8/498 Gr 8/498 Gr

10031200445213 10065000092544 10062802650712 10062802650910

Sysco Classic Sysco Reliance Arctic Gardens Arctic Gardens

Green Bean, Frozen, Cut Bean Green, Frozen, Whole Broccoli Flourette, Frozen Corn Whole Kernel

6/2 Kg 2/4 Kg 8/1 Kg 6/2 Kg

10074865484791 10074865473474 10055686014374 10055686255005

Cuddy Cuddy Maple Leaf Sure-Slice Galco Maple Leaf

Turkey Breast & Thigh Roast Raw Turkey Breast Roast Seasoned Boneless No Salt Turkey Cooked Diced Frozen Turkey Breast Roast .5 Oz Sliced Turkey Schnitzel Breaded Par fried Turkey Grilled Breast Fajita Strip

2/4.5 Kg 2/4.5 Kg 2/2 Kg 3/1 Kg 1/4 Kg 1/4 Kg

90057855105558 90057855100563 63100643645 10063100213340 10065137111088 10063100643581

THE BOTTOM LINE September 2021 | 13

Marketing

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

Take note of these successful marketing tricks ... Then find a way to turn them around into something you can use in your own restaurant.

GETTING THE MOST OUT OF YOUR LIMITED TIME OFFERS When considering your Limited Time Offers (LTOs) the first thing you need to do is set your objective.

• How long do you want your promotion to run?

Novelty items (like a Glitter Unicorn Doughnut) can quickly build a buzz and drive traffic, but only for a short time. On the other hand, mainstream ingredients, such as a riff on a new burger has longer staying power.

• Who do you want to draw in with your offer?

Males will gravitate toward meatier items — and will prefer LTOs of burgers, ribs, meat-heavy pizzas and burritos. Women lean towards cheesy items (think mozza sticks, nachos, cheesestuffed potato skins. Females will also be lured in more easily than males with creative and innovative items.

Gen Zs (teens and early twenties) tend to eat on the go and will seek portability with their food. Bowls and handheld items are good options.

Get descriptive You don’t have to list every ingredient in your promo, but make sure the ones you do list sound appealing.

“Two hand-pressed, 6-oz all-beef burgers, topped with fresh lettuce, crunchy pickles and melted cheddar...” sounds a lot more tantalizing than “Two 6-oz beef patties topped with lettuce, pickles and cheese...”

Consumers are also drawn in by words such as fresh, made-fromscratch, premium, natural, and real.

• Will it have broad appeal?

Niche items, which usually use unique items and flavours, will generate excitement with a smaller audience, but they also have the ability to attract new customers. Niche items can set you apart from other restaurants by making you appear trendy and innovative.

~R.I.B.A.

14 | THE BOTTOM LINE September 2021

Fall is full of LTO opportunities Take advantage of the plethora of National food days and holidays coming up in the next three months by offering up some unique LTOs. School is back starting in September, and for those of you in areas with returning University/College students, now is the time to advertise student specials to draw them in. (Student meal deals, reward cards for students, grab-and-go morning coffee and a muffin) And don’t forget to honour the teachers on World Teachers’ Day (Oct. 5).

We all love Hallowe’en and the treats that come with it. How about creating your own special Hallowe’en dessert. Or hand out some Hallowe’en coupons for those little trick-or-treaters.

The first day of Fall comes on September 22 this year. Populate your menu with some fall comfort foods — think Pumpkin Spice Lattes, Cranberry Scones, Apple Cider, hot chocolate...mmmmmm) SEPTEMBER 1: National Gyro Day 5: National Cheese Pizza Day 6: Labour Day 6: Rosh Hashana 7: First Day of School 12: National Grandparents Day 15: National Linguine Day 15: Yom Kippur 15: National Guacamole Day 18: National Cheeseburger Day 19: Talk like a Pirate Day 22: First Day of Fall 23: National Key Lime Pie Day 25: National Lobster Day 26: National Pancake Day 28: National Drink Beer Day 29: National Coffee Day OCTOBER 1: World Vegetarian Day 1: International Coffee Day 4: National Taco Day 4: National Vodka Day 5: World Teachers’ Day

11: Thanksgiving 14: National Dessert Day 16: World Bread Day 17: National Pasta Day 18: National Chocolate Cupcake Day 22: National Nut Day 28: National Chocolate Day 31: Hallowe’en NOVEMBER 1: World Vegan Day 3: National Sandwich Day 4: Diwali 5: National Doughnut Day 6: National Nachos Day 7: Daylight Saving Time ends 8: National Cappuccino Day 11: Remembrance Day 14: National Pickle Day 16: National Fast Food Day 26: National Cake Day 28: First Sunday of Advent 29: First Day of Hanukkah 30: National Mousse Day

THE BOTTOM LINE September 2021 | 15

Trending

Plant-based fare evolving It’s not just burgers and bowls anymore for vegans.

Restaurants have been adding more plantbased fare to their menus than ever before.

And the growing demand could be due in part to perceived health benefits, with 61% of consumers viewing food or beverage labeled as “plant-based” to be healthier.

Restaurants are keeping the ball rolling, with plant- based beef showing 59.1% growth year over year on menus, making it the fastest-growing protein. However, operators have also been increasingly exploring new plant-based fare and presentations beyond the standard veggie burger.

Here are some examples:

PLANT-BASED SUSHI Earls Kitchen + Bar recently rolled out its vegan Crispy Tofu Roll, featuring cucumber, mango, avocado and crispy tofu wrapped in rice and served with umami sauces.

CHEEZY BREAD Plant-based dairy is also gaining mainstream traction, demonstrated by Panago Pizza’s new Cheezy Bread spotlighting plant-based cheese.

PIZZA TOP UPS Pizza operators are also leaning into meat alternative toppings, with Pizza Nova adding plant-based pepperoni made from pea protein to its menu. Pizza Hut Canada joined the trend, recently teaming up with Beyond Meat to offer Beyond Italian Sausage on its pizzas in select markets. ~Source: Technomic

SURVEY SAYS...

When asked if they have thought about cutting beef from their diets in the last 12 months, 25% of Canadians have thought about it, with the highest rate being in British Columbia at 28%. However, among Canadians under the age of 35, the number was higher — 31%.

25% of Canadians have thought about cutting beef from their diets 16 | THE BOTTOM LINE September 2021

Source: Dalhousie University report

Golf courses, compliment your existing membership with a free enrolment into Club Procure

Course Equipment & Supplies We have discounted pricing and rebate allowances for turf equipment, replacement parts, golf course accessories and other maintenance items.

A Foodbuy Company ClubProcure is affiliated with over 400 manufacturers and 150 companies. This extensive list of programs offers savings for nearly any product or service your club needs, from the 1st tee box to the 19th hole.

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.

How it works Club Procure is a division of Foodbuy, the #1 Foodservice Procurement Company in North America

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.

35,000+ Branded items listed

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.

400+ Contracted manufacturers and growing

$1.9 Billion in Canadian purchasing power

$0.00 Costs or fees

Purchasing Power

With Foodbuy’s purchasing power, our scope doubles any other competing food and beverage procurement company in Canada. This allows you to continue your existing purchasing habits while gaining access to the most lucrative contracts and receiving cheques every month on purchasing you’re already making.

Keep your current distribution agreement

Keep your vendors and existing rebates

Let ClubProcure fill in any rebate gaps

Receive monthly itemized rebate cheques and reports

Contact your Foodbuy Foodservice/R.I.B.A. rep for more details THE BOTTOM LINE September 2021 | 17 ClubProcure is a proud corporate partner of the Canadian Society of Club Managers

clubprocure.ca

Recipes

Elevated eggs No matter the time of day or season, there’s an egg recipe that’s perfect for every occasion.

And with these recipes from Burnbrae Farms, you’ll be sure to make every meal a hit.

MAPLE BACON & BRUSSELS SPROUTS FRITTATA This tasty frittata cooks up quickly when you need a last minute brunch or lunch option.

Prep time: 15 min, Cook time: 13 min Serves: 8

INGREDIENTS 1 tbsp each butter and olive oil 2 cups shredded Brussels sprouts ½ cup chopped Maple Glaze Bacon (see tip) ½ cup chopped green onion 3 cups Prestige Ultra Liquid Whole Egg ½ cup full fat plain yogurt (at least 5% or higher) 1 tbsp Dijon mustard ¼ tbsp each ground nutmeg, salt and pepper 1⅓ cup grated white Cheddar cheese, divided

DIRECTIONS 1. Preheat oven to 400°F (200°C).

2. Heat butter and oil in a large cast iron or oven-proof skillet set over medium heat. Add sprouts and sauté for 2 minutes or until lightly wilted. Stir in maple glazed bacon and green onion.

3. Whisk eggs with yogurt, mustard, nutmeg, salt and pepper. Stir in 1 cup cheese. Pour egg mixture evenly over skillet; cook for 3 minutes.

4. Transfer to oven; bake for 8 minutes or until slightly jiggly in very centre. Sprinkle with remaining cheese. Cover skillet with a lid or foil and let stand 5 minutes before slicing into wedges.

TIPS • For Maple-Glazed Bacon: Arrange 16 slices bacon on a parchment lined baking sheet. Bake at 400°F (200°C) for 15 minutes. Brush with 4 tbsp maple syrup. Bake 3-5 minutes or until bacon is browned and sticky. Cool completely before chopping.

18 | THE BOTTOM LINE September 2021

Recipes courtesy of Burnbrae Farms.

For more recipes and info go to www.burnbraefarms.com

STEAK + EGG SLIDERS

MONTE CRISTO SANDWICH

Guaranteed you’ll be craving more of these beauties.

Prep time: 15 min, Cook time: 10 min Serves: 10

Prep time: 10 min, Cook time: 20 min

INGREDIENTS

Servings: 12

20 pieces Brioche Bread, thickly sliced 1¼ cup Mayonnaise

INGREDIENTS

40 slices Gruyere Cheese

12 pieces Brioche Slider Buns 1⅓ cup Mayonnaise

20 oz. Turkey Pastrami

800 g Beef Tenderloin Steak, cooked medium rare

5 cups Prestige™ Ultra Liquid Whole Eggs 5 cups % milk

Salt + Pepper to season the steak

10 tbsp Olive Oil

SCRAMBLED EGG BREAKFAST NACHOS

10 tbsp Butter, melted

Serves: 4

24 half slices Gruyere Cheese

2 ½ cups Mango Chutney

INGREDIENTS

¾ cup Bacon Jam

280 g Rocket Greens 10 tbsp Lemon Juice

2 cups Prestige™ Ultra Liquid Whole Egg, well shaken

10 tbsp Grape seed Oil

4 Smoked sausages, sliced

Salt + Pepper to taste

1 bag Regular or whole wheat tortilla chips

DIRECTIONS

1 cup Old cheddar or Tex Mex blend cheese, grated

1. Spread each piece of bread with mayonnaise.

2. On half (10) of the bread slices, with mayonnaise side up, place two pieces of Gruyere cheese, followed by the turkey pastrami, then two more slices of Gruyere cheese.

3. Top with second piece of bread. Press down slightly.

6. Mix together the liquid whole egg and the milk into a shallow dish.

7. In non-stick sauté pan over medium heat, heat the olive oil and melted butter.

9. Dip both sides of the sandwich into the egg and milk mixture until just coated. Place the sandwich into the sauté pan.

10. Cook the sandwich until the egg a golden brown color and texture on each side.

12. In a large mixing bowl, mix the rocket greens with the grapeseed oil, lemon juice, salt + pepper.

OPTIONAL TOPPINGS: Sliced jalapenos, sliced green onions, halved cherry tomatoes, salsa, sour cream, guacamole and hot sauce

DIRECTIONS 1. Preheat oven to 400 degrees. Lay nacho chips on a single layer on a parchment lined baking sheet.

2. Sprinkle with cheese and place in the oven for 6 to 7 minutes.

3. Meanwhile fry the sausages and set aside. In another pan, lightly scramble the eggs till still a bit runny.

4. Remove nacho chips from oven and top with sausage slices and scrambled eggs. Return to the oven and cook for 3 more minutes or until cheese is melted and chips are slightly toasty.

Divide into portions and serve with toppings on the side.

12 pieces Prestige™ Homestyle Scrambled Egg Patties

DIRECTIONS 1. Season both sides of the tenderloin steak with salt + pepper. Place steak onto a hot grill and cook until medium rare. Remove from the grill and set aside to rest.

2. Spread the inside of each bun with mayonnaise.

3. Place the buns, mayonnaise side down onto the grill to toast slightly. Remove from the grill and set aside.

4. Slice the now rested steak into 1 cm slices.

Place the slices of steak evenly on the bottom parts of the toasted buns.

5. Using an appropriate sized cookie cutter, cut the egg patties to match the circumference of the slider bun. Place the cut egg patties on top of the sliced steak.

6. Place two half slices of the Gruyere cheese on top of each egg patty.

7. Spoon 15 ml of bacon jam on top of the Gruyere cheese for each slider.

8. Place the top bun on the bacon jam.

9. Place the assembled sliders into a preheated oven until the cheese has melted and the sliders are hot throughout.

13. Serve the sandwich and rocket greens on a plate with a ramekin of mango chutney.

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TM

CLEAN SIMPLIFIED. CONFIDENCE DELIVERED. SMARTPOWER™

Sink & Surface Cleaner Sanitizer Introducing the only 2-in-1 food contact cleaner sanitizer concentrate with a 30-second Norovirus and emerging viral pathogens claim.* Let your team clean and sanitize surfaces faster in both the back and front of house in one simple step. Now you can feel confident in your cleaning procedures, meeting compliance, and getting back to business.

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*COVID-19 is caused by SARS-CoV-2. SMARTPOWER Sink & Surface Cleaner Sanitizer kills similar viruses and therefore can be used against SARS-CoV-2 when used in accordance with the directions for use against COVID-19 on hard, non-porous surfaces. Refer to the Health Canada website at: https://www.canada.ca/en/health-canada/services/drugs-health-products/disinfectants/covid-19/ products-accepted-under-interim-measure.html for additional information. ©2020 Ecolab USA Inc. All rights reserved.

22 | THE BOTTOM LINE September 2021

30-SECOND Norovirus & Emerging Viral Pathogens Claim*

FOOD CONTACT SAFE EPA Registered Food Contact Sanitizer

2-IN-1 SOLUTION Cleaner & Sanitizer Means Less Steps

WHY COMBI OVENS ARE A GHOST KITCHEN MUST-HAVE

T

he pandemic has brought unprecedented changes upon the restaurant industry. From pivots to outdoor dining and delivery services to menu changes, another big change has been the growth in numbers of ghost kitchens—delivery-only restaurants eschewing the traditional business model of sit-down, dine-in service. The growth in popularity isn’t totally unforeseen—industry experts predicted they would increase in numbers over the next few years, but the pace of new brands popping up has certainly been faster than anticipated, perhaps thanks to the pandemic’s surge in offpremise dining demand.

Part of that could be attributed to the rise in popularity of third-party delivery. According to analytics firm Second Measure, third-party food delivery sales grew an impressive 138% in December 2020 alone. With dining rooms closed,

SPONSORED CONTENT FROM OUR PARTNER RATIONAL

THE BOTTOM LINE September 2021 | 23

Ghost kitchens generally have much different space than traditional restaurants

many restaurant brands turned to off-premise orders to keep their businesses afloat. And even as dining rooms reopen, many consumers report that they anticipate that they’ll continue ordering takeout and delivery. With that in mind, some operators are choosing to abandon the dine-in model entirely or add deliveryonly options for their brands’ most popular items. For example, one casual dining chain has seen success with its chicken wings-only ghost kitchen, while a popular pizza chain offers its pies for delivery only, selling under a different brand, but cooked in the same kitchen.

Ghost kitchens not only give existing brands a way to add incremental sales to their bottom line, but they also give prospective

operators the chance to start up their restaurant with a smaller investment and lower overhead.

But in order to be successful, ghost kitchen operators need to consider the best strategies for their actual kitchens—including how to cook for multiple brands in the same kitchen.

RETHINKING KITCHEN SPACE

Ghost kitchens generally have much different space than traditional restaurants. While standard kitchens might have different stations— sauces, flat-top grills, deep-fryers, etc.—for different dishes, ghost kitchens typically have a much smaller square footage to work with.

With the reduced space comes a bigger need for efficiency—every piece of equipment should be carefully considered. In that same

SPONSORED CONTENT FROM OUR PARTNER RATIONAL

24 | THE BOTTOM LINE September 2021

vein, ghost kitchens often work to serve the needs of more than one brand; it’s possible that the same kitchen will need to be able to churn out batches of Buffalo wings as well as fried options such as fish and chips, or other menu items, such as roast chicken, pizza or baked macaroni and cheese.

With the increased demand for kitchen versatility, operators should be looking for equipment that can prepare a variety of foods without taking up too much space.

What’s more, with delivery speed expectations, operators need to be able to prepare the foods customers order relatively quickly; according to Technomic’s 2020 Takeout and Delivery Consumer Trend Report, consumers are willing to wait an average of 34 minutes for their food to be delivered. Knowing that,

operators should use equipment that is capable of cooking consistently great food—fast. Thankfully, one piece of equipment—the combi oven—can do all of this.

SUCCESSFUL EQUIPMENT SOLUTIONS

Combi ovens are the chosen piece of kitchen tech for many successful restaurant brands, and it’s easy to see why—they offer an array of cooking functions; they are easy to use and don’t require extensive, specialized training; and they can cook a large volume of food at one time or in batches based on demand, just to name a few benefits.

Versatility is key with combi ovens. RATIONAL combi ovens, including the iCombi Pro and iCombi Classic, take up less than 11 square feet of space, making them an ideal solution for smaller

spaces and busy kitchens. In small spaces, for example, a 3-foot grill can be replaced with a half-size, six-shelf combi oven unit—and can double the output at the same time.

With the functionality to cook meat, fish, poultry, vegetables and baked goods, they’re perfect for whatever’s on the menu, and with intuitive cooking controls that minimize error and ensure consistent quality, they’re ideal for high-volume operations with a skeleton crew staff. Combi ovens can also assist with fried foods; while they may not be able to fully replace fryers, they allow operators to pre-cook many fried items and hot-hold for flashfrying when needed. This cuts down on ticket times and can greatly diminish wait times—perfect for when there’s a flurry of wing orders.

Additionally, Combi ovens from RATIONAL regulate their cooking temperatures and times according to what’s being prepared, so no

matter who’s operating it, the food will come out great every time. By automating the cooking process while offering the room to cook a lot of food at once, restaurants can fulfill a large number of orders in a short amount of time.

What’s more, combi ovens make it possible to prepare food ahead of time—even overnight—and hold it at the ideal temperature, preventing food from going cold or drying out.

Imagine being able to prepare in advance for anticipated rush periods so there’s no scrambling at the last minute to get every order out!

In a time when speed, efficiency and consistency are key, ghost kitchen operators can’t go wrong with combi ovens. RATIONAL combi ovens enable kitchen staff to select the results they need, load food items and go, and multiple types of food can be prepared at once.

The intuitive touch screen interface is easy to use and ensures that no matter who’s on the schedule, everything will be cooked to perfection—crisp crusts, tender meats, perfectly prepared veggies and more.

Combi ovens give restaurants the flexibility and versatility necessary for these unprecedented times. With the capability to displace items like steam cabinets, convection ovens, grills, broilers, rice cookers and more, they are perfect for the small footprint in many ghost kitchens.

As ghost kitchens continue to proliferate, RATIONAL is ready to help operators outfit their kitchens with the do-it-all equipment they need most. To learn more about how combi ovens can make ghost kitchen operations streamlined, efficient and fast, visit rational-online.com

SPONSORED CONTENT FROM OUR PARTNER RATIONAL

THE BOTTOM LINE September 2021 | 25

SERVICE, STYLE & SAFETY ARE ALWAYS ON THE MENU Our food service solutions can help provide an enjoyable customer experience and maintain a clean kitchen with: • Professionally laundered hospitality uniforms using specialized, standardized wash formulas • Fully managed first aid and washroom supply services • Comprehensive line of linens, towels, mops and floor mats We are the People You Can Count On®: • Nearly 10,000 food service establishments depend on Canadian Linen every week.

1-855-326-0940 www.canadianlinen.com 26 | THE BOTTOM LINE September 2021

CL-FS-01

Contact your Foodbuy Foodservice representative for more details

We’ll Keep the Pace “Go, go, go!” is a back-of-house mantra and at the core of what drives your business forward. Your unique business is what drives us. No matter where you want to go, we’ll help you get there with genuine personalized service, culinary expertise and food-forward tools.

Let’s go! Connect your kitchen with inspired solutions at gfs.ca. © 2020, Gordon Food Service®

THE BOTTOM LINE September 2021 | 27

Canada Bread Price Increase

Effective August 8, 2021, Canada Bread will be implementing a price increase of approximately 5.5% at invoice on all branded, private label bread and snack cake products.

Over the past year, there have been dramatic price increases across most ingredients, including wheat, oils, sugar, packaging, bags and film and corrugate. In addition we have also faced higher operating costs driven by the pandemic.

Although we have taken significant measures to reduce our costs and improve productivity, we are unable to offset the full effects of such increases internally.

For further details on price increases, please reach out to your sales representative.

We’re here to support you!!!

With the hospitality industry once again opening, we are encouraged that there might be some sort of normalcy introduced once again into our lives and livelihoods.

Re-openings can be complex, and we want you to know that you are not alone.

The Foodbuy Foodservice/R.I.B.A. channel is one of the largest in the country. Our dedicated team of over 90 individuals are here to provide our Members with resources to take some of the pressure off their plates.

Take advantage of our services and feel free to contact anyone from the list provided below.

It will be our pleasure to chat with you and work with you to help alleviate some of the pressures.

Sincerely, Chris Kyriakopoulos, VP Foodbuy Foodservice 28 | THE BOTTOM LINE September 2021

Key contacts: Senior Director of Sales - Pete Kalantzis peter.kalantzis@foodbuy.ca Senior Account Manager - George Kapogianis george.kapogianis@foodbuy.ca

HELP! Phone contact: 519.668.3396 1.888.320.7422

Senior Account Manager, Foodservice, Multi-unit - Franco Bajzelj franco.bajzelj@foodbuy.ca Account Manager - Mandy Ouellette mandy.ouellette@foodbuy.ca Account Manager and Administration - Nancy Rasic nancy.rasic@foodbuy.ca Marketing Manager/Graphic Designer - Susan Batsford susan.batsford@foodbuy.ca VP Foodbuy Foodservice - Chris Kyriakopoulos chris.kyriakopoulos@foodbuy.ca

Morton carries more than 6,500 products from 477 vendors.

Our goal is to ensure that each one of our customers – from family-style restaurants, sports bars and pubs to catering services, wineries and fine dining establishments – is able to produce the best quality dishes for their own clientele. To achieve this, we carry a wide range of quality products that are sourced locally to globally. This is what we mean by everyday to gourmet: the products you need to run your

We’ve got what you need From locally sourced to nationally branded

mortonfoodservice.com Toll-Free 1-800-265-5663

business, from local vendors, brands and imported from the best producers in the world.

Our product line is vast and provides solutions in all major categories of food service. These include centre of the plate, dairy, produce, beverage, packaging, cleaning supplies and smallwares as well as mainstay grocery products such as oils and flours (and then some). Centre of the plate options are available in both fresh and frozen with pack sizes that work for independent foodservice operators.

Need something you don’t see on our lists? Let us know and we’ll come up with a solution.

Appetizers

Bakery & Desserts

Beverage

Dairy & Eggs

Centre of the Plate

Grocery & Prepared Foods

Produce, Fruits & Vegetables

Disposables & Food Service Supplies

Customized solutions made easy.

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30 | THE BOTTOM LINE September 2021

Dining

Customization is king when it comes to students September means the return of students. And that can mean a large revenue stream for many restaurants. So up your game and learn the lessons on how to focus on the Gen Z. The modern-day student belongs to Generation Z (Gen Z), which is essentially anyone born between 1997 and 2015. Whilst Millennials were raised during an economic boom, Gen Z grew up during a recession meaning they are typically more pragmatic.

They also have more ethnically diverse appetites and grew up in the digital age; with technology, the internet and social media part of mainstream life.

These are all important factors for you to consider when trying to pull in the student population.

Here we focus on three core components of your offer – Venue, Menu and Service – offering hints and tips from our global teams to reflect the latest generation of students:

VENUE – INTERACTING WITH STUDENTS, POST-COVID • Create great environments. With socializing limited and learning digitalized for the last year, students will be eager to collaborate and meet with friends – and what’s better than doing that over some food or a coffee? Creating the right environment to suit your students – not too noisy and not too quiet – with comfy spaces they can spend some time at.

• Upsell, upsell, upsell. Think about how you up-sell and keep students coming back.

For instance, loyalty cards and apps have seen a real resurgence and are a great way of incentivizing students to return. Other businesses are thinking outside of the box with social value schemes like charity top-up contributions on the cost of your food and drink.

• Breed confidence. With social distancing

measures here to stay, food and beverage outlets are now a very different setup.

However, students will be keen to return to their favourite food and beverage experiences. Think about how you can breed confidence across your offer by replacing salad bars and self-serve options, as well as implementing protective screens and better venue flow systems with stickers and signage.

MENU – GREAT QUALITY, SOCIALLY CONSCIOUS FOOD AND DRINK • Value over cost. Today’s student wants a good quality product. It’s less about cost and more about value for money. Think local, artisan and craft – sell food and drink that will help to create memorable experiences that set you apart from your competition.

Group procurement organizations can help by leveraging their scale and negotiating improved terms on great quality produce.

• Moral compasses. Students will be looking closely at their moral compasses, only wanting to buy from brands they can trust. In fact, 50% of Gen Z’s report that knowing a brand is socially conscious influences their purchasing decisions. Your offer needs to reflect this mentality and expect to be challenged on it by students.

Consider adding prompts to your menus and signage to promote great stories across your supply chain.

• Go digital. Digital menus, as an example, are a great investment. They allow you to change pricing instantly, amend menus by day-part, add seasonal promotions and much more. If you’re a multi-site operator,

it also allows you to drive consistency and compliance across your estate. It also makes for quicker and more Covid-safe ordering experience for students.

SERVICE – ENTICING STUDENTS WITH NEW FOOD AND BEVERAGE EXPERIENCES • Memorable experiences. For those dining in, they want the experience. They don’t just want a coffee, they want the theatre to go with it. They want an experience they can capture and share across social media, so the more “Instagram-able”, the better.

• Brand activation. Gen Z are tech savvy and want experiences that allow them to get closer to the brand and product. Think about customization; allowing students to customize the way their product arrives. Also ensure you are maximizing the benefit of our digitally conscious consumer by getting students to do your marketing for you – make it easy for them to share their experiences. ~ Foodbuy

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MINIMUM

ORDER FEES Did you know that suppliers have minimum order fees?

If you aren’t reaching the minimum order amount, you could be incurring unwanted costs.

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

32 | THE BOTTOM LINE September 2021

iCombi Pro. iVario Pro.

All of a sudden, so much more is possible.

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.

Register now and experience more.

Online and in-person events.

Sign up at rational-online.com THE BOTTOM LINE September 2021 | 33

You could be losing out on money.

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

Ecolab Price Increase Effective October 1, 2021, there will be an overall price increase of 5% on all purchased products and leased equipment from Ecolab.

During these times, Ecolab has kept this price adjustment as low as possible, as a continued commitment to its customers.

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

If not, you’re missing out on money.

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

Contact us today Nancy Rasic Administrative Assistant Nancy.Rasic@foodbuy.ca 519.668.3396 ext. 208

If you have any questions, please reach out to your sales representative.

Toll Free (Ontario) 1-888-320-RIBA (7422)

MO RT ON FOOD

34 | THE BOTTOM LINE September 2021

S E RV I C E

Food Safe!

PRODUCT Colby Cheese Omelette IW Crustless Quiche FS Garden Vegetable IW Western Omelette IW Waffles, Whole Grain, Maple (2 Pack) French Toast Sticks, Whole Grain (2 Pack) Pancakes, Whole Grain, Buttermilk, Maple Cinnamon (2 Pack)

BRAND

PACK SIZE

GTIN

SYSCO#

GFS#

Burnbrae Farms EGG Bakes!

Prestige Burnbrae Farms Burnbrae Farms Burnbrae Farms

36 x 100 g 36 x 95 g 36 x 97 g 72 x 79 g 88 x 85 g 72 x 74 g

10065651016807 10065651017057 10065651017255 1006561021429 10065651021504 10065651021689

5493968 5493984 5493996 5498924 5498948 5498932

1406802 1406819 1409870 1409284 S/O S/O

THE BOTTOM LINE September 2021 | 35

In the News PROMISING RECOVERY FOR CANADIAN GOVERNMENT FOODSERVICE INDUSTRY EXTENDS COVID-19 BENEFITS AND BUSINESS Consumer spending at restaurants and other SUPPORTS foodservice outlets increased by +43% in the second quarter of the year compared to the same quarter last year when spending declined by -41% from the year before, according to a report from NPD Group.

Visits, dining in and off-premises orders, improved by +31% compared to the second quarter one year ago when traffic declined by -36%, according to NPD’s continual tracking of the foodservice industry.

Quick service restaurants (QSR), many of which had well-developed off-premises services like carry-out and drive-thru at the start of the pandemic, suffered the least declines throughout the pandemic. As a result, these restaurants will recover faster than full service restaurants, which depend on dine-in guests.

Consumer spending at QSRs increased by +30% in the second quarter compared to the same quarter in 2020 when spending was down -26%. QSR traffic rose by +28% in the quarter compared to a -31% decline last year.

Full service restaurants (FSRs), which bore the brunt of COVID-related dine-in restrictions, quickly carved out their share of the recovery in the April-May-June quarter.

Consumer spending jumped by over +50% in the quarter compared to the -62% decline last year. According to NPD, FSR traffic climbed by +28% in the quarter compared to a -31% decline in the same quarter year ago.

The use of digital ordering from foodservice, a behavior that accelerated during the pandemic, is likely to continue. Digital orders and digital order spending increased by 87% and 86%, respectively, in the year ending June compared to the same period last year. The use of a mobile app to order grew by 46% in the period over last year.

The federal government has extended wage, rent and lockdown support subsidies and other COVID-19 measures to support the gradual reopening of the economy.

The measures include: • Extending the eligibility period for the Canada Emergency Wage Subsidy, the Canada Emergency Rent Subsidy and Lockdown Support until Oct. 23, 2021, and increasing the rate of support employers and organizations can receive during the period between Aug. 29 and Sept. 25, 2021.

• Extending the Canada Recovery Benefit (CRB), the Canada Recovery Caregiving Benefit (CRCB), and the Canada Recovery Sickness Benefit (CRSB) until Oct. 23, 2021.

• Increasing the maximum number of weeks available for the CRB, by an additional four weeks, to a total of 54 weeks, at a rate of $300 per week, and ensuring it is available to those who have exhausted their employment insurance (EI) benefits.

In addition, the government is proposing to offer businesses greater flexibility when calculating the revenue decline used to determine eligibility for the wage and rent subsidy programs and the new Canada Recovery Hiring Program. It is also releasing draft legislation that provides further clarity on previously announced changes to the wage subsidy for furloughed employees.

More details are available here.

HIRING WOES It’s no secret that restaurants are having a hard time hiring staff. A recent survey showed that 80% of restaurants said they were finding it difficult to hire back-of-house staff and 67% were having trouble filling front-of-house positions. For quick-service restaurants, the biggest challenge was finding food counter attendants, line cooks, and managers and supervisors. At table-service restaurants, the difficulty is finding chefs, cooks, and dishwashers.

And not many are forseeing that it will get better. 42% of restaurants expect the number of unfilled positions to increase: up to as high as 50% for quick-service restaurants vs 39% for table-service restaurants.

Restaurant owners are having to come up some valuable perks to lure in applicants. Some options being offered include: Benefits (such as health and/or dental) Free meals Flexible work schedules Referral bonuses Higher wages

WE CAN HELP...

GOT THE BEST PIZZA? Do you have an irresistible pizza recipe, takehome pizza kit or photo depicting your pizza business? Enter the Canadian Pizza Virtual Competition and you could be a winner.

Three categories are available for entry: Best Recipe, Best Pizza Kit, Best Photo. The competition is open to owners, managers, chefs or employees 18 years or older from restaurants and pizzerias. entries must be received by Sept. 30, 2021. complete details can be found at canadianpizzamag.com . ~R.I.B.A.

Staff Shop is a staffing and resource provider, and is a preferred vendor with Foodbuy.

With coast to coast coverage, Staff Shop offers experienced front and back of house personnel to meet your temporary staffing needs.

Reach out to your account manager for more details.

View the brochure

36 | THE BOTTOM LINE September 2021

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SOUTHERN STYLE

ALASKA WILD WINGS™ SEASONED FLOUR COATED ALASKA POLLOCK

† 2021 38 | THE BOTTOM LINE September

SEAFOOD IS BETTER®

SOUTHERN STYLE ALASKA WILD WINGS™

SOUTHERN STYLE ALASKA WILD WINGS™

SEASONED FLOUR COATED ALASKA POLLOCK

Features + Benefits

SEASONED FLOUR COATED ALASKA POLLOCK

NEW! Southern Style Alaska Wild Wings give chicken wings a run for their money! Wild Alaska Pollock Wings bite size snacks are wildly delicious and packed with protein. Made with a blend of old-fashioned southern style herbs and spices, our Wings fit perfect across the menu!

Pair them with any sweet, savoury or HOT sauce to bring an entirely new dynamic & product to your menu!

9 g of Protein per Serving

Responsibly Sourced

No Preservatives

Alaska Wild Caught

Craveable Bold Flavour

Sauceable/Dippable/ Shareable

Product Information

1

VERSATILE | The Southern Style Alaska Wild Wings™ can be leveraged as a snack, in a basket, as an add-on, and can also drive sizzle as an LTO.

2

CONSISTENT | Although the shapes are unique, each piece is consistently about 23.7 g / 0.8 oz. This consistency aids with repeatable preparation with chefs and helps in managing food costs.

3

QUICK PREPARATION | The Southern Style Alaska Wild Wings™ have a 4-5 minute deep fry preparation time from frozen.

4

CUSTOMIZABLE | Chefs have the ability to serve the Southern Style Alaska Wild Wings™ as is and/or personalize with their favourite sauce. This Southern Style coating is perfect paired with sweet, savoury, or even the hottest of sauces!

SOUTHERN STYLE ALASKA WILD WINGS™ SEASONED FLOUR COATED ALASKA POLLOCK PORTION SIZE

PRODUCT #

NAME

PACK

8933

Southern Style Alaska Wild Wings™ 23.7 g / 4.54 kg / 10 lb Seasoned Flour Coated Alaska Pollock 0.8 oz

NUTRITIONAL INFORMATION INGREDIENTS

Pollock, Water, Toasted wheat crumbs, Flour (wheat, corn, soy), Modified corn starch, Vegetable oil (soya, canola), Seasonings (onion, spices, garlic, yeast extract), Natural flavour (chicken, lemon), Salt, Sugar, Baking powder, Modified milk ingredients, Paprika.

CONTAINS

Pollock (fish), Wheat, Soy, Milk.

CHEF’S TIP To Sauce or Not to Sauce? Isn’t it Sorta Obvious?

COOKING INSTRUCTIONS FROM FROZEN

Consumers are craving an experience.

This product gives you the ability to serve Wings endless ways. This item could be an anchor on a menu sauced in buffalo or could serve as a rotating menu item!

DEEP FRY: 350°F / 180°C 4 1 ⁄ 2 - 5 min. Let stand for 2 min before serving. For best results, do not overfill fryer basket. CONVECTION OVEN: 425°F / 220°C 16 - 18 min on a lightly greased baking tray. Flip halfway. Let stand for 2 min before serving.

NOTE: Since appliances vary, these instructions are guidelines only. Fully cooked fish is opaque and flakes easily with a fork. Cook to an internal temperature of 158°F/70°C.

SEAFOOD IS BETTER®

highlinerculinary.com

highlinerculinary

1-877-991-3474

®/TM Registered Trademark / Trademark of High Liner Foods Inc.

TM

† Used under licence.

THE BOTTOM LINE September 2021 | 39

Noteworthy RESTAURANTS

An oldie but goodie Old Montreal’s L’Auberge Saint-Gabriel has the distinction of being the oldest still-functioning restaurant in Canada. The former inn has been in business since 1754 - that’s 267 years of service.

If you are lucky enough to dine there, be sure to have the house specialty, roasted cornish hens, cooked to perfection on a spit in a large fireplace.

Although it’s old, L’Auberge Saint-Gabriel doesn’t hold a flame to some other historical global eateries like “The Old House” in Wales, which opened in 1147, or Austria’s “St. Peter Stifts Kulinarium,” which first opened its doors 1,218 years ago in 803.

Blueberries + coriander?

YES Pairing foods that have volatile compounds (called terpenes) in common can enhance the natural flavors in each. Blueberries and coriander seeds both contain linalool, and the combination can enhance the blueberry flavor in pie fillings, muffins and other baked goodies.

Coriander seeds can contain up to 85 percent linalool, a flavor compound with a woody, floral, slightly citrusy quality that’s a key component of synthesized blueberry flavor. Freshly ground, they can lend a fragrant background note to your home-baked blueberry muffins.

For the quote of it..

“I’m going to break one of the rules of the trade here. I’m going to tell you some of the secrets of improvisation.

Just remember—it’s always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you’re on your own.”

Canada is the world’s largest producer of both fresh and frozen blueberries.

~ Chef James Beard

TRIVIA Yes, you can be small and mighty!

Tsuta, a ramen eatery, in Tokyo, began as a small 9-seater shop in 2012. In 2015, it shocked the culinary when it received a Michelin star – the first ramen shop to do so.

40 | THE BOTTOM LINE September 2021

Goodbye Soggy Shrimp!

• The lightly battered premium Pacific White Shrimp from Ocean Jewel™ stay crispy, even if they are sauced.

• An ideal menu item for take-out and delivery.

• Excellent as finger food, steak topper, Power Bowls, Po’ Boy sandwich, or simply served with a dip.

Let’s talk about growing your business!

West: 604-591-1603 Ontario: 905-792-9700 East: 514-745-6655 exportpackers.com/foodservice

THE BOTTOM LINE September 2021 | 41

Reference Numbers Supplier Listings Senior Director of Sales Peter N. Kalantzis Peter.Kalantzis@foodbuy.ca M: (519) 476-6522 Senior Account Manager George Kapogianis George.Kapogianis@foodbuy.ca M: (519) 476-7966 Senior Account Manager - Foodservice, Multi-unit Franco Bajzelj Franco.Bajzelj@foodbuy.ca M: (647) 381-4329 Account Manager - Foodservice Mandy Ouellette Mandy.Ouellette@foodbuy.ca M: (416) 888-0604 General Manager Rich Hsu Rich.Hsu@compass-canada.com Administrative Assistant Nancy Rasic Nancy.Rasic@foodbuy.ca Marketing Manager / Graphic Designer Susan Batsford Susan.Batsford@foodbuy.ca Vice President Christos N. Kyriakopoulos Chris.Kyriakopoulos@foodbuy.ca Director of Marketing and Communications Kerstin Fulford Kerstin.Fulford@foodbuy.ca M: (905) 302-1432

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 Pepsico Foodservice Rational Saporito Foods Selectpath - Benefits and Financial Sofina Foods

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

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

Call the R.I.B.A. Office

1-800-35-CLEAN

Call the R.I.B.A. Office

(905) 792-9700 1-800-563-5033 1-888-320-7422 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 Kronos Food Service Mercury Foodservice Morton Food Service Multi Plus Pratts Food Service - Manitoba Pratts Food Service - Saskatchewan Pratts Food Service - Alberta Stewart Foodservice Inc. Sysco Central Ontario Sysco Southwestern Ontario Sysco Tannis Sysco Toronto

1-800-267-2596 1-800-265-6550 1-800-265-6550 1-800-565-5850 1-800-268-0159 1-800-739-9921 (905) 546-5554 1-800-265-5663 1-866-745-8881 (204) 949-3017 (306) 546-5444 (403) 476-7728 1-800-461-4473 1-800-461-6543 1-855-373-4555 1-855-736-6000 1-888-440-2524

Equipment Service Numbers Pepsi Sudden Service 1-800-387-6683 Ecolab 1-800-35-CLEAN My Barista/Canteen* 1-866-292-8363 Chase® Merchant Services Help Desk 1-800-265-5158 *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.

42 | THE BOTTOM LINE September 2021