The Bottom Line magazine Sept 2022

18 Rebates

We’ve compiled a list of ten items that will give you top rebate dollars.

Head office

1 Prologis Blvd., Ste. 400, Mississauga, ON, L5W 0G2 519-668-3396

Toll Free (Ontario) 1-888-320-RIBA (7422) www.ribacorporation.cominfo@ribacorporation.com

THEBOTTOMLINE the last our costs have increased significantly, and we have exhausted all to Therefore we will be increasing Invoice Prices by 10% on Bread and Snack driven by these significant cost This is effective Sunday, Oct. 9th, 2022.

Foodbuy Foodseervice 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 with out liability.

From our desk

Rising prices taking a toll on all of us

As if two years of COVID, lockdowns, shutdowns, limited capacities, supply chain issues and no stock wasn’t enough, we are now facing the full on sting of high food prices.

Restaurant owners from coast to coast are being forced to tighten their belts — and tighten again — amid rising food costs. Reduced portion sizes and rejigged menu items are commonplace as many food items become too scarce or too expensive to buy.

Statistics Canada reported that Canadians paid 9.9 per cent more for food in grocery stores in July 2022 compared to the same month last year. That’s up from June’s year-over-year rate of Year-over-year,9.4%. sugar was up 9.7 per cent, eggs up 15.8 per cent, fats and oils rose 28.6 per cent, pasta products up 20.0 per cent, butter was up 17.3 per cent, and coffee and tea went up 13.8%.Statistics Canada pointed to the Russian invasion of Ukraine, along with rising fuel costs and bad weather in some growing areas as main factors in the price increases.

They also reported that year-over-year, prices for food purchased from restaurants increased +7.3 per cent. The suffering was even higher in Quebec at 9.2 per cent and 8.0 per cent in Ontario.

And to add to the misery for many restaurateurs, many Canadians find they just don’t have the funds anymore to be eating out. Sadly, people’s salaries don’t adjust to inflation.

Angus Reid reported in June that overall, 45 per cent of Canadians said they are worse off financially now than they were at this time last year, the highest level in at least 12 years. Asked about the year ahead, one-third expected it to get even worse – also the highest number in over a decade.

Going forward, it’s going to continue to be a balancing act for restaurants and menu pricing. Good customer service is more important now than ever before.

WE’RE HERE TO HELP

R.I.B.A./Foodbuy Foodservice has always prided itself on working tirelessly to get great contract pricing for our members. Our monthly newsletter will now focus on our top rebateable items — items that will save you money and taste great too. These are items we think are worth switching to in order to save money. Win, win! Look for the email in your inbox! (We’ve also got a list on Page 18) Other notable rebates: On page 14, we’ve worked up some great rebates from Leadbetters for you. We’ve got two Pepsi rebates for you this quarter (page 2 and 4).

And watch for this coming soon — BIG rebates from smuckers! (see page 33 for details).

And, as always, talk to your sales rep if you want to see how much you can save by using these items and many more.

~R.I.B.A./Foodbuy Foodservice

Food for thought In-season

CORN ON THE COB

• 65% of Canadian corn comes from Ontario. 25% of the corn grows in Quebec and the remaining 10% is grown throughout Canada.

• With the exception of Antarctica, corn is produced on every continent in the world.

• On average, an ear of corn has 800 kernels in 16 rows.

• Corn always has an even number of rows on each •cob.Apound of corn is approximately 1,300 kernels.

• An ear or cob of corn is actually part of the flower and an individual kernel is a seed.

• As well as being eaten by the cob, corn is also processed and used as a major component in many food items like cereals, peanut butter, potato chips, soups, marshmallows, ice cream, baby food, cooking oil, margarine, mayonnaise, salad dressing, and chewing gum.

• Corn and its by products are also found in many non-food items such as fireworks, rust preventatives, glue, paint, dyes, laundry detergent, soap, aspirin, antibiotics, paint, shoe polish, ink, cosmetics, the manufacturing of photographic film, and in the production of plastics.

PLUMS

• In the Balkans, plums are converted into an alcoholic drink named slivovitz.

• Plum liquor is also famous as “plum wine”. It is mainly popular in Japan and Korea.

• China is the world’s leading producer of plums.

• There are more than 200 varieties of plums.

• The skin of a plum can be red, yellow or purple in color.

• Only certain types of plums can be dehydrated to become prunes.

• Plum trees are grown on every continent except Antarctica.

ZUCCHINI

• Zucchini is a member of the squash family

TIP: Always store corn with husks on. The husk helps keep the corn moist and fresh.

• The flower of the zucchini plant is edible. Fried squash blossoms are considered a delicacy.

• A zucchini has more potassium than a •banana.Though most often treated as a vegetable, zucchini is actually a fruit - botanically speaking - and it begins as a gorgeous flower. The part we eat is actually the swollen ovary of the zucchini flower.

• If you accidentally damage the top layer of the skin of this vegetable, it will quickly deteriorate. Even refrigeration won’t help.

• Zucchini is made up of 95% water.

TIP: Plums continue to ripen after picking. Store them at room temperature, away from sunlight and heat, until they give softly to the touch and have a sweet aroma. Once ripe, refrigerate plums as necessary to prevent spoiling, but cold temperatures may change their texture and taste.

TIP: Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized and the darker the skin, the richer the nutrients.

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

Make Mholiday ake holiday entertaining eeasy ntertaining easy and asafe

What is a

Content provided by Chase Canada

Are you considering a new point of sale (POS) system?

Whether you are looking for your first POS system or want to replace your current system, there are many factors to consider.

This article covers the landscape of the POS system market, including exactly what a POS system is, common features, and how the right POS system can help your small business grow.

WHAT IS A POINT OF SALE (POS)?

In a physical store, the point of sale is the location where customers make their purchases, and a POS system is the set of tools that help make that purchase happen. It serves as the central hub to process sales transactions, gathers data, and manages inventory. Whether you run a restaurant, retail store, service-based or hospitality business, or another type of store, all merchants need a POS

system.APOS system generally includes a register in businesses with a physical location, but they may also use a tablet or cloud-based POS system. A cloud-based POS system includes the software that processes the sale and accepts credit cards but offers the ability to use any device to accept payments. With a cloud-based POS system, manage ment and their teams can access sales reporting from anywhere.

A conventional POS system in a brick-and-mortar establishment includes several devices, including some combination of the following:

• Cash register

• Receipt printers

• Credit card readers

• Barcode scanners

A POS system also includes the software that processes the sale and accepts credit cards. As a small business, you must be able to take payment by card; after all, in 2020, credit cards made up 30% and debit cards made up 38% of all transactions in Canada.

WHAT ARE CLOUD-BASED POS SYSTEMS?

Cloud-based systems securely store data and process payments over the internet — without

point of sale (POS)?

requiring expensive on-site servers.

Most of us are familiar with the standard cash register — and may have used one before. However, many mobile, cloud-based POS systems use a tablet or smartphone rather than a traditional register.

There are several benefits to this setup. For example, it allows merchants to access reports and manage their business in real-time and on-the-go. It also provides more flexibility: It’s easier to host pop-ups or add registers during high-traffic seasons, such as the holidays.

There are other benefits to cloud-based POS systems:•Setting up and using the system is simpler than a traditional register.

• The customer may be able to pay without waiting in line.

• Businesses may sell more products because they can easily manage multiple locations by accessing sales and business information from anywhere.

• Businesses have access to better data and faster reporting.

• Integrations with other software help manage inventory, monitor hourly employees, andManymore.cloud-based POS systems also provide additional features to improve business flow. They may integrate with your business software or offer employee training.

FEATURES TO LOOK FOR IN A POS SYSTEM

The right POS system can help you drive sales, improve the customer experience, and simplify the sales process.

Before deciding on a system, take a look at your current process. Research and answer questions like:

• What data do you need?

• Where do your customers and/or employees get confused during a sale?

• Are there specific challenges you want your business to overcome?

For example, if wait times are higher than you’d prefer, you may prioritize a cloud-based POS system that can be used on multiple mobile devices. That way, employees can help customers check out on the sales floor.

Alternatively, if managing inventory takes a great deal of time, look for a system that tracks product turnover and improves the ordering process.Let’slook at the most common POS system features you should know about.

Catalogue tracking and management

Inventory control and order management can take up hours of your time. A POS system can manage much of this for you by tracking items sold, allowing employees to look up stock and find prices, and notifying you when stock is low or at a pre-set level.

Multi-channel capabilities

If you have both an online and brick-andmortar store, look for a POS system that has multi-channel capabilities. With it, your business can seamlessly track and process sales in both locations.

Customer management

POS systems do more than just process credit cards and track revenue — they can also help you keep tabs on your customers and their needs. Data from POS software can help you better understand where your customers live, collect email addresses to build your email marketing list, and manage loyalty programs.

Reporting and analytics

Data drives businesses. The right POS system provides a range of reporting and analytics features you can use to drive business decisions. For example, you can see which products sell the most, what time of the day is busiest, which credit cards people use, or which employees sell the most products.

This information makes it easier to order products on time, schedule employees, and determine which products your customers prefer and buy most often. After taking payments, reporting is the most critical feature you should look at in a POS system.

Security and compliance

Security is a top concern whether your business is online, brick-and-mortar, or both. Most POS systems process credit cards and other electronic payments, so you need to ensure that data is secure. Beyond account information, email addresses, phone numbers, and physical addresses are all also sensitive

data, so make sure your entire POS system guards this information.

User-friendliness

If a POS system is hard to use, it frus trates employees and slows down the sales process, which can cost a business money. For your business, consider a POS system that is created specifically for your industry or product. Choose one that’s intuitive to use with well-labeled buttons and an easy-to-use interface.

Training resources

Make sure your system’s provider offers training resources, such as videos or a detailed FAQ page.

Customer support

No matter how easy your POS system is to use, eventually, you’ll have questions, need help, or run into problems. Make sure the POS system you are considering offers support in the languages and time zones you need. Check online reviews, too, to see how current customers rate the support.

Less common POS system features

In addition to the common features explained above, some systems offer more niche features, such as:

• Online ordering for in-store pick-up

• Delivery tracking

• Age verification

• Integrated calendars

• Gift card management

DRIVE THE SUCCESS OF YOUR BUSINESS WITH A CLOUDBASED POS SYSTEM

In today’s world, data is king. The right POS software provides the data and features your business needs to grow, all in one easy-to-use package. Cloud-based POS systems are affordable and can integrate with other sales and marketing tools. For many businesses, that means you’re not stuck in a single provid er’s ecosystem that doesn’t work with your other data sources.

For small businesses that want to invest in their future, a cloud-based POS system is essential.

Selectpath Benefits & Financial, in partnership with Navacord, has announced the launch of Selectpath Insurance — a comprehensive, multi-line insurance brokerage to meet the growing needs of their clients. Selectpath Insurance will specialize in commercial property and casualty

•

TIKTOK 101

Although it may seem relatively new, TikTok, since it began in 2016, has become the fastest growing social media platform, with more than 1 billion people worldwide and an average of 3.2 million Canadians, engaging in the video platform monthly. That’s a BIG consumer audi ence that you can be tapping into, and similar to Instagram, food, drinks and recipe creation continue to be top trending topics.

Currently on TikTok there are more users generating restaurant content with a rise in hospitality brands beginning to utilize the plat form. Let’s dive into 101 on how restaurants can utilize TikTok’s video sharing platform to generate buzz and reach more guests.

authentic, personalized, and humorous. As you get started, forgo hiring a professional videog rapher until you understand if this platform is right for your brand. However, invest in a phone camera adjustable tripod that allows you to set up shots from many angles, and provides some additional lighting.

TIP: Natural lighting always produces the best video and photography results. If your restaurant space is darker, then it’s worth the $100 to invest in softbox lighting and reflectors to achieve the best shot.

3 STEPS TO FOLLOW BEFORE YOU CREATE

YOUR FIRST TIKTOK POST:

features have set the platform apart, as the creative opportunities are endless yet they do take some time to master.

Music TikTok will suggest music for your post from popular songs, trending songs, and your video length. Music selection can lead to viral content, so choose wisely.

Filters/Effects You can easily add in creative effects and filters to make your video stand out in the feed. Create or select a unique element for your brand that is consistent across all of your videos.

TIKTOKYOURAUDIENCE?

WHO’S

Since launching, the platform has continued to attract a younger audience with more than 50% of global users being under the age of 34, 41% of them aged 16-24, and in Canada 60% of users are female. Even if this core audience doesn’t represent your average customers, it is still worth having them connect with your restaurant brand for future business, and keep in mind, the other 50% are 35 and over. These audience profiles are critical to developing effective TikTok content and messaging.

TIKTOK BASICS

TikTok videos can range between 5 and 60 seconds in length. One of the most exciting benefits for restaurant brands is that unlike other social platforms that are driven by highly professional and polished content, TikTok is popular for videos that are fun, creative,

1. Set Up a TikTok Business Account, versus a personal account, as it provides you with performance analytics that will be useful for future advertising campaigns.

2. Use a well-branded image or logo (recommended size 200 x 200), as your profile picture, include a brief description including a custom hashtag unique to your brand, and links to either your website or takeout platform. Link your TikTok account to Instagram for auto matic sharing.

3. Follow similar businesses to yours within your industry, and follow their followers. Then monitor the types of video content that your competitors are sharing, and make note of what is achieving engagement, likes, and comments.

EXPLORE CREATIVEYOURSIDE

TikTok’s unique in-app content creation

Timing and Voiceover Within the app you can edit your video, add in text, pauses and sounds at key moments, as well as voiceovers to help share your message further. Incorpo rating popular voiceovers is a fun and easy way to achieve more engagement.

TIKTOK CONTENT IDEAS FOR YOUR RESTAURANT

Start creating simple and fun video content that showcases what your brand does best. Your team Create fun short videos of your team in action from front to back of the house. Record personalized messages from team members who feel comfortable speaking on camera about why they enjoy working at your business, and what they enjoy on the menu.

Space Engage new guests with a tour of your restaurant space so they know what to expect from the moment they step through your front doors.

Menu Your menu is one of your differenti ating brand experiences so leading with this content will be effective in establishing for maybe you need some tips to help you get the hang of this not! This will get you and and the followers you in no time.

new followers what your offering is all about. Share your unique dishes, seasonal changes, ingredients and where they come from, as well as daily specials.

How to make TikTokers love tutorials that can be replicated at home, turned into chal lenges, or just for brand insight. Create videos of your team preparing signature dishes, cocktails, and unique menu items with a wow factor that generates shares.

MORE TIPS...

Here are additional tips to effective posting, and growing your TikTok reach:

• Keep your post descriptions short and to the point, as you only have 150 characters to work with.

• Use hashtags relevant to your content and trending, while repeating a hashtag that is unique to your brand for content searchability.

• Encourage guests to follow you – send DMs on Instagram, post a QR code in your restaurant, add the TikTok icon and link to your website, and send an e-newsletter to increase your followers.

• Encourage diners to create and share content about your restaurant, then comment and share their video content for increased engagement.

• Post weekly, with a goal of sharing daily as you become a TikTok pro.

~ Written by Kate Engineer for Flanagan Foodservice

STEAKS / ROASTS

BFZ-CS05

6oz Seasoned Cowboy Steak AA 24x170g 20873587006482

BFZ-CS10 8oz Seasoned Cowboy Steak AA 20x227g 20873587006499

PEAMEAL BACON

PFZ-PS02

CENTER CUT BACON

PFF-BS40

PFF-BM40

PFF-BS20

PFF-BS21

Peameal Deli Sliced 7MIL 70-85 Count 5kg 40873587003270

40 Series Smoked Side Bacon CC 18-22 5kg 30873587009602

40 Series MAP Smoked Side Bacon CC 18-22 5kg 30873587009596

Smoked Side Bacon CC 14-16 5kg 30873587003136

Smoked Side Bacon CC 16-18 5kg 30873587003150

PFF-BS22 Smoked Side Bacon CC 18-22 5kg 30873587003167

PFF-BS23 Smoked Side Bacon CC 20-24 5kg 30873587003310

PFZ-BS90 Smoked Side Bacon Ends (Frozen) 5kg 30873587003198

PFF-BP00

GROUND BEEF

BRZ-LG10

BFF-LG01

BFF-LG00-C

BFF-LG00-A

BFF-LG00

BFF-MG00

Double Smoked Side Bacon Slab 2pc/bx 90873587009000

1lb Lean Ground Beef Cubes (Squares) 30x1lb 20873587000008

Lean Ground Chuck / Sirloin (60/40) 2x2.27kg 10873587001862

Lean Ground Chuck AA+ FR 2x2.27kg 10873587000773

Lean Ground Angus AA+ FR 2x2.27kg 20873587007090

Lean Ground Beef FR 2x2.27kg 90873587006123

Medium Ground Beef FR 2x2.27kg 20873587007106

BFZ-MG00 Medium Ground Beef FZ 2x2.27kg 20873587000756

BURGERS/PATTIES

BFF-PA04

4oz Fresh VP Chuck Pattie FR 40x4oz 20873587001180

BFF-PA20 Fresh VP Chuck Pattie FR 30x6oz 20873587001197

BFF-PA30 VP Beef Pattie (30) 30x8oz 20873587001879

BFZ-PA00 Beef Pattie 36x113g 20873587000046

BFZ-PA60 Beef Pattie 24x170g 20873587000053

BRZ-PC06 Chuck Puck FZ 20873587001937

3. PLANT BASED ICE CREAM

Plant-based ice cream is gaining world wide popularity, now that plant-based milks are mainstream. In Argentina, gelato specialist Freddo’s Ice Cream now has three plant-based flavors of NotGelato: Peanut butter, chocolate with passion fruit and raspberry mousse.

There isn’t a better comfort food than peanut butter, and restaurants around the world are beginning to embrace it as much as we do. If you’re in Malaysia, get yourself a Peanut Butter Stacker—two beef patties topped with a creamy peanut butter sauce. Top off your meal with a side of peanut butter fries. China QSRs are infusing milk tea or bubble tea (which originated in Taiwan) with peanut butter. Peanut Butter Milk Tea also features brown sugar boba, cheese foam and a sprinkling of peanut crunch.

2. CAJUN

American born and bred Cajun cuisine is making it’s way to other countries. In Japan, look for a Louisiana Cajun BBQ Burger with crispy potatoes and Cajun barbecue sauce. In the Philippines try out the latest Salsa Bacon Penne Pasta dish tossed in a spicy cream sauce and topped with Cajun spice, pico de gallo and cilantro.

7 global trends to watch

North American trends that are making their way around the globe

4. BREAKFAST SANDWICHES

Breakfast sandwiches have become one of the most fastest-growing breakfast items in Canada — and the world is catching on to this trend. Burger chains in the United Arab Republic are doing traditional egg sandwiches, as well as Middle Eastern-accented versions filled with halloumi cheese or falafel. Double Down Hash Brown Toast at coffee shops in Malaysia are made with a hash brown carrier stuffed

5. SIDES

Contingency sides are trending on menus to combat supply chain shortages for french fries and other popular go-alongs. Chains in Asia are leading the charge, with Malaysia QSRs offering breaded cauliflower poppers. Mac and cheese balls are used as a topper for a fried chicken sandwiches in Singapore.

And no surprise—rice plays a major role in Japan, with a pizza chain developing a new line of Pizza Rice Bowls. These feature various pizza toppings served over melted mozzarella and buttered rice.

6. HIGH-PROTEIN BREAKFASTS

If you follow any diet trends, you’ll know that high-protein breakfasts are high on the list this year. A QSR chain in Russia has added the Keto Breakfast bowl, a combo of salted salmon, avocado, poached egg, cherry tomato, arugula and iceberg lettuce topped with pumpkin and sunflower seeds. U.K.-based coffee chains are offering the Indian Chickpea Masala Protein Bap. The completely plant-based sandwich is layered with protein-rich chickpea masala, vegan mayo, cucumber, tomato, spinach and mango chutney on a high-protein bun.

7. TACOS

Tacos are going to the next, taking on new carriers, fillings and garnishes, and new flavour explosions. A unique pizza joint in France bakes pizza dough into a taco shell shape and folds it around a variety of fillings, promoting it as a “tutti walkie” or street taco. Another burger spot in Malasia offers The Jacked Taco — a folded breaded pork cutlet with pulled pork, cheese sauce and house-made salsa.

Source: Datassential

TOP REBATES

Food prices are soaring. Transportation costs are skyrocketing. Staffing issues are ongoing. We want to help Take at look at these items that are generating some of the highest rebates! These products will get more money back your pocket where it belongs. Plus, they stand out in taste and quality. Win, win! Contact your R.I.B.A./Foodbuy Foodservice rep to learn more about these products, how you can maximize your rebates and make the switch to saving more money.

BEEFBeef

Beef

Belmont Meat Products 10060597353504

Belmont Meat Products 100605973616534

Beef MacGregors Meat and Seafood 10776578956922

Beef

Beef

Beef

GROUND BEEF

Belmont Meat Products 10060597324009

Belmont Meat Products 10060597373809

Leadbetter Foods Inc. 20873587001879

Ground Beef Leadbetter Foods Inc. 20873587001425

Ground Beef Leadbetter Foods Inc. 20873587000763

Ground Beef Leadbetter Foods Inc. 20873587007083

CONDIMENTS

Mayonnaise Bulk Kraft Heinz 10068100440284

Mayonnaise Bulk Kraft Heinz 10068100040484

Steak Sauce Kraft Heinz 10057000829732

Steak Sauce Kraft Heinz 10057000829824

Beef Ground Lean 85 % Frozen 2/2.5 Kg

Beef Burger Patty Chuck Fresh 24/6 Oz 1/4.08 Kg

Beef Burger Patty Ground FC 40/4 Oz 1/4.5 Kg

Beef Burger Patty Frozen 40/4 Oz 1/4.54 Kg

Beef Burger Patty Chuck Frozen 24/6 Oz 1/4.08 Kg

Beef Burger Patty 8 Oz 30/225 Gr

Medium Ground Beef Econo FZ

Lean Ground Beef FZ

Lean Ground Chuck AA+ FZ

Mayonnaise Light Real 2/3.78 Lt

Mayonnaise 8/2 Lt

Sauce 57 2/3.78 Lt

Sauce Steak HP 2/3.7 Lt

Sauce Worcestershire 2/3.78 Lt Worcestershire Sauce Kraft Heinz 10057000829855 Sauce Worcestershire 12/284 Ml

Worcestershire Sauce Kraft Heinz 10057000829725

Barbeque Sauce PCs Kraft Heinz 60730000497

Barbeque Sauce PCs Kraft Heinz 68100898217

Ketchup Bulk Kraft Heinz 10057000003248

Ketchup Bulk Kraft Heinz 10057000023246

Ketchup Tabletop Kraft Heinz 10057000003170

Ketchup Tabletop Kraft Heinz 10057000205758

Mustard Tabletop Kraft Heinz 10057000514812

Mustard Yellow - Bulk Kraft Heinz 10057000019966

Dips Dairy Kraft Heinz 68100897647

Sauce Barbecue 120/25 Ml

Sauce BBQ 120/25 Ml

Ketchup Standard Tin 6/2.84 Lt

Ketchup Bottled Big Red 2/2 84 Lt

Ketchup Bottle 24/375 Ml

Ketchup Upside Down Plastic 20/575 Ml

Mustard Dijon Mini Bottle 60/57 Ml

Mustard Big Yellow Plastic 4/2.84 Lt

Dip Philly Herb and Garlic 200/18 Gr

The big idea Marketing

Sometimes you need to think outside of the box.

Take note of these successful marketing stunts

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

IT’S TIME TO PLAN YOUR WINTER LTOS

Winter will be here before you know it, and customers will be craving their favourite comfort foods, reminiscent of homecooking and hot cocoa. We’ve rounded up some crave-worthy LTOs that were launched last year and quickly became fan faves. Why not give them try on your LTO menu this winter....

BROWNIE BATTER HOT COCOA SHAKE

Who doesn’t love cocoa on any winter day? This shake is a blend of brownie batter and chocolate frozen custard made with Ghiradelli cocoa and topped with whipped cream, mini marshmallows and brownie brittle.

OREO COOKIE CHEESECAKE

Winter is time for decadent desserts and this one hits that note. church’s chicken launched this one last year and had almost 60% saying they’d be ordering it.

MAC & CHEESE

Mac and cheese is well loved anytime of the year, but even more so when the days get cold. While this classic comfort food can stand on its own, dress it up with the addition of lobster, bacon or pulled pork for an extra added value. Or swapped out the standard cheddar for smoked gouda. LTO craveable!

CROISSANTS

Anything croissant has shown to be a success with winter FromLTOs. croissants drizzled with chocolate and almonds, to breakfast croissants stuffed with bacon, egg and cheese, to lunch croissant sandwiches stuffed with chicken salad, there’s always a new twist you try out to bring in the customers looking for a new winter treat.

Make the most of Limited Time Offers

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 some- thing new.

1:SEPTEMBER

National Gyro Day National Cheese Pizza Day Labour Day Rosh Hashana First Day of School National Grandparents Day National Linguine Day Yom Kippur National Guacamole Day National Cheeseburger Day Talk like a Pirate Day First Day of Fall National Key Lime Pie Day National Lobster Day National Pancake Day National Drink Beer Day National Coffee Day

1:OCTOBER

World Vegetarian Day International Coffee Day National Taco Day National Vodka Day World Teachers’ Day Thanksgiving National Dessert Day National Pasta Day Chocolate Cupcake Day National Nut Day National Chocolate Day

1:NOVEMBER

World Vegan Day National Sandwich Day Diwali National Doughnut Day National Nachos Day Daylight Saving Time ends National Cappuccino Day Remembrance Day National Pickle Day National Fast Food Day National Cake Day First Sunday of Advent First Day of Hanukkah National Mousse Day

DECEMBER

National Egg Nog month International Tea Day Christmas Eve Christmas Day Boxing Day New Year’s Eve National Champagne Day

1:JANUARY

National Hangover Day National Hot Chocolate Day

Local restaurants are at the heart of our communities. businesses, are your partner all of the FOODBRINGTOLIFE

Recipes

Pumpkin spiceand everything nice

Falls means cool weather, cozy sweaters, coloured leaves and everything pumpkin spice. Restaurants will be flooding their menus with new limited-time offer treats featuring this aromatic spice blend. There’s nothing quite like the warm taste of pumpkin pie spice! It brings the spicy-sweet flavor of cinnamon and ginger to desserts, drinks and savory dishes.

So we are celebrate the season with these delicious pumpkin drinks made with McCormick Pumpkin Pie Spice — a perfect blend of cinnamon, ginger, nutmeg and allspice. And the best part is (other than the flavour of course!) that making these tasty pumpkin drinks couldn’t be easier. Whether your guests have come in for a cocktail and some appetizers, or want to warm up with a coffee, you can please them Cheersall.

to the season, and your new drink menu!

PUMPKIN PIE SPICE LATTE

Make this fall-favorite coffeehouse beverage at home with McCormick® Pumpkin Pie Spice and a few tablespoonfuls of canned pumpkin.

Makes: 3 (1 cup) Servings 158 calories/serving

INGREDIENTS

2 cups whole milk

2 tablespoons sugar

2 tablespoons canned pumpkin

½ cup strong brewed coffee

2 tablespoons McCormick® All Natural Pure Vanilla Extract

½ teaspoon McCormick® Pumpkin Pie Spice

INSTRUCTIONS

1. Bring milk, sugar and pumpkin to simmer in medium saucepan on medium heat, stirring to dissolve sugar.

2. Carefully pour mixture into blender container. Add coffee, vanilla and pumpkin pie spice. With center part of blender cover removed to let steam escape, blend on medium speed until smooth and frothy. Pour into mugs. Serve immediately.

TIP: For a dairy-Free Pumpkin Pie Spice Latte, use 1 can (13.66 ounces) Thai Kitchen® Coconut Milk in place of the whole milk.

PUMPKIN PIE MARTINI

Perfect for entertaining through the fall, this martini tastes just like pumpkin pie.

Makes: 2 Servings

INGREDIENTS

4 ounces light cream

¼ cup canned pumpkin

3 ounces white chocolate liqueur

1 tablespoon packed brown sugar

½ teaspoon McCormick® Pumpkin Pie Spice

INSTRUCTIONS

1. Fill cocktail shaker two-thirds full with ice. Add light cream, pumpkin, white chocolate liqueur, brown sugar and pumpkin pie spice; shake vigorously 15 to 20 seconds or until well mixed and chilled.

2. Strain into 2 martini glasses. Serve imme diately.

TIP: For an extra helping of holiday cheer, top martini with a dollop of vanilla whipped cream and sprinkle a touch of cinnamon or pumpkin pie spice on top.

PUMPKIN PIE SPICE BOURBON COCKTAIL

Makes: 1 Serving

Get in the holiday spirit with a bourbon cock tail infused with the warm, flavor of McCor mick® Pumpkin Pie Spice Extract. Simply mix ingredients, serve over ice and toast to the season!

INGREDIENTS

¼ cup bourbon

¼ cup simple syrup*

2 tablespoons pumpkin puree

½ teaspoon McCormick® Pure Pumpkin Pie Spice Blend Extract

INSTRUCTIONS

1. Mix all ingredients until well blended.

2. Pour into an ice-filled beverage glass. Serve immediately.

TIP: For extra elegance, garnish with a cinnamon stick.

* Simple Syrup: Microwave 1/2 cup each sugar and water in microwavable measuring cup 1 minute. Stir to dissolve sugar. Cool before using. Use to prepare cocktails or to sweeten iced tea, iced coffee or lemonade.

Reach ideasgeneratingrevenuefor

Open the door to sales that go beyond traditional takeout and delivery. Lean into the best parts of the past couple years, calling on technology and innovation to achieve what’s paramount—increasing sales volume and reducing overhead. “Restaurant operators are experiencing a new era of enhanced takeout and delivery,” says Nathan Voulgaris, a Winnipeg-based Gordon Food Service® Business Solutions Specialist. “As your business looks for growth opportunities, there are many options to explore.” He offers eight sales-boosting ideas that can add revenue now and position you for a banner future.

GHOST KITCHENS

Ghost kitchens. Dark kitchens. Cloud kitchens. Virtual restaurants. No matter what you call them, they’re a hot topic for off-premise dining. With lower real estate and menu innovation costs, ghost kitchen momentum is expected to continue. E-commerce platforms for accepting orders and taking payment, along with connec tions to delivery networks, help operators keep costs low and manage labour needs.

MEALS AT HOME

Call on meal kits to take the restaurant experience to customers’ homes. Options include sous vide, InstantPot, boil in bag and various other retherming or cooking techniques to broaden the offerings, experience and food quality beyond takeout bags and boxes. “Try partnering with local small businesses and vendors to add a community feel and extra value,” Voulgaris says. “You may be able to trade the marketing of their business for ‘at cost’ or better pricing of their goods.”

COCKTAIL KITS

Takeout/delivery alcohol is an option in many areas. Develop at-home kits for wine tastings, martini events, craft cocktails, beer flights, pairings, cooking with spirits, etc. “Don’t overlook ways to enhance the in-home spirits experience with fresh garnishes, syrups, tools, tips and tricks,” Voulgaris notes.

EVENT IN A BOX

Combine the meal and cocktail kit with decorations, trivia cards, music playlists, candles or other ambiance enhancers. Set the stage for a premium casual dining experience, date night or party (birthday, anniversary or wedding).

LUNCH PROGRAMS

With people back in work spaces, this may be a good time to enhance or promote your pre-made deliverable lunches. Get the word out to local businesses, medical offices, construction sites, etc.

MERCHANDISE AND RETAIL

People who pay for your food are likely to want your gear. Shirts, hats, masks or even packaged products like dressings, sauces or spices. “E-commerce platforms make it easy to sell a favourite hot sauce, proprietary miso blend, daily fresh baked options or prepped ingredients like candied nuts or snack mixes,” Voulgaris explains.

GIFT CARDS

Generate cash flow today with gift card sales. Make gift cards more appealing by offering $5 off for every $50 purchase.

MARKETING

Build awareness by promoting everything you do. “Adding a new service will not drive the business, so think of it like launching a business,” Voulgaris advises. “Social media is your best friend in this space. Drive excitement with stories, videos and “tag a friend” initiatives to grow your audience and carve your niche while promoting your brand values.”

MEAL KIT OPTIONS

People will welcome the restaurant experience into their homes if you provide the right touches.

AT-HOME KIT IDEAS:

• Bakeable lasagna trays

• Oven-warmed meat pies

• Stuffed/wrapped proteins

• Soups, stocks, broths

• Rice dishes (jambalaya or sushi rice)

• Lunch kits (for adults and kids)

• Breakfasts

KITS FOR SPECIAL DIETS:

• Protein-packed

• Gluten-free

• Vegetarian/vegan

• Keto-friendly

For 125 years, Gordon Food service has partnered with restaurants, big and small. Every product, every delivery, and every decision we make is inspired by helping your business thrive. Learn more at www.gfs.ca Content supplied by Gordon Food Service

For 125 years, our people, our customers, our suppliers, our partners and our communities have worked together for good. We conduct good business and bring good people together over good food.

Our shared experiences are what create the Gordon Food Service® story. Every order, every delivery, every meal.

Here to serve you at gfs.ca.

How Do You Know When to Expand Your Restaurant Concept?

Expanding a restaurant concept is an exciting time for any business. If your first location is successful with long lines every day, you may be wondering whether it’s time to scale. But there are a number of aspects to consider before expanding your restaurant concept. There isn’t one simple answer to knowing when the time is right because each decision is somewhat unique, but there are some important questions worth asking before you take the next big step.

Before we dive into more complex facets, it’s worth mentioning that the idea of doubling down should give you pause if you’re not on financially sound footing today. Too many operations start scaling before they are financially viable, making success much harder. While it may seem obvious, ensure you’re meeting payroll and profitable with one unit before adding a second. Consider finding

other financial backers to help you create financial modeling before growing. Conduct business analysis to understand how much cash flow you need to save to support a new location.

Once you know you’re financially well supported, then it’s time to answer the chal lenging questions that come with expansion.

within the operation. But when a restaurant adds more locations, it’s nearly impossible to run the business the same way. It becomes less about following one individual and more about giving your talent processes and programs to follow.

At Foodbuy, we work with customers to develop standardized processes and help them get better pricing on items. We alleviate some of the challenges by delivering products that create consistency on their menus across multiple locations. Partnering with a Group Purchasing Organization service early in your expansion allows you to scale without adding extra overhead costs — like a procurement team.

When restaurant brands first come into existence, there’s usually one strong founder behind the brand. This person is the leader making decisions and keeping consistency

Once you have processes in place, it’s important to consider training programs to recruit and retain talent. Retention is key because turnover can be costly while scaling.

DO YOU HAVE PROCESSES, TALENT AND TRAINING IN PLACE TO ENSURE YOUR BRAND STANDARDS ARE MET — EVEN WITHOUT DIRECT OVERSIGHT?

Beyond the time it takes to recruit and train talent, one aspect that often gets lost is the experience your customers receive when there’s a new employee who may not be well trained. You only get one chance to make a first impression and poor service from a new employee could turn off a potential customer forTheregood.are ways to keep turnover low during expansions. Hiring managers should hire for attitude and train for skill, and be committed to teaching. They should provide opportunities for improvement by offering training programs, retraining, certification and recertification.

HOW WILL EXPANDING YOUR RESTAURANT CONCEPT AFFECT YOUR CURRENT DISTRIBUTOR AND SUPPLIER RELATIONSHIPS?

Operators need to understand their distributor’s cost triggers before starting an expansion. Just because you’re opening more locations doesn’t necessarily mean costs will go down. Take time to figure out what’s attractive and what’s not attractive about your business because being a good customer can lead to lower distribution fees.

Will your expansion go outside of your current geography? Could that move alter the cost of your products? The distance between locations may mean your distributor is driving much further to deliver your products. This could result in higher costs, which is why you need to understand the distributor’s financial model. Would it be beneficial to build a new relationship with a different distribution point? Or should you consider a different distribution company?Delivery frequency, payment terms, the number of proprietary SKUs, and the amount of sales support needed all factor in the distributor’s financial model. Some loca

tions operate on a five-day-a-week delivery frequency, but that comes at a very high cost. If you schedule deliveries twice a week and after hours, when demand is lower, your operation could save more money. There are also different costs associated with payment terms, which are layered into what distribu tors offer as a margin markup. The number of proprietary SKUs you ask your distributor to stock also factors into distribution costs.

Have you considered the logistics behind non-broadline purchases? You may love your local produce distributor, but they might not service your new location. This is where a GPO service provider can help. They have established relationships with distributors and suppliers across the country.

A GPO can also help manage your servicelevel agreement with your distributor, ensuring everything you agreed upon is adhered to. Part of our job at Foodbuy is to work with your distributor to make sure you’re getting what you need, when you need it and at the right price — all of which are crucial when expanding.

WHERE DO YOU STAND WITH PROPRIETARY PRODUCTS?

There is a wide spectrum of proprietary product uses. Some operations don’t have any items that are truly proprietary, while others have a significant number. Restaurants early in the growth process tend to build menu items in the back of house with items already in stock at their designated distrib utor. Larger operations, on the other hand, use more proprietary products to deliver greater consistency.

Some operators are quick to jump to proprietary items to help solve their BOH problems, but it is important not to jump the gun too soon. Yes, proprietary products are important in building a brand. But service problems can become an issue if you create

too many proprietary products when you don’t have appropriate scale. Instead, look to optimize products that are already relevant to your distributor and your supplier.

Successful operators will question whether there are existing items that will help with consistency and efficiency across multiple locations. Partnering with a good GPO will help you find the right balance between proprietary items and stock items, no matter where you are in your growth cycle.

HAVE YOU DONE YOUR LOCATION HOMEWORK BEFORE EXPANDING YOUR RESTAURANT CONCEPT?

Restaurant real estate follows the same rule as personal real estate: location, location, location. There’s nothing more important than restaurant location. Some of the most successful companies invest a significant amount of time and resources into location research. Those restaurant concepts only sign “A sites,” which are determined based on what spaces have the right traffic flows, demographics and financials. Real estate companies also look at the annual income of the customers who live in those communities and how far families drive to eat.

We understand how hard it is to answer these questions. Are you still unsure about how to put standardized processes in place? Are you facing distribution challenges? Do you need proprietary products to ensure consistency? There are resources, like GPO services, that can help you with these decisions. We work with customers every day at Foodbuy to help them find unique solutions for their brand. If you would like to learn more about how can help you, please Contact

‘You only get one chance to make a first impression and poor service from a new employee could turn off a potential customer for good.’

Artificial Flavours Artificial PreservativesColours

Smucker’s ® Pure Jams are made with sun-ripened fruit and fruit puree. Smooth, easy to spread with small pieces of fruit and just the right touch of sweetness... Pure jam just the way it should be.

Smucker’s® No Sugar Added - Strawberry

Smucker’s® Pure Pack Size SKU

Smucker’s® Pure Strawberry Jam

Smucker’s® Breakfast Syrup with No Artificial Flavours

200 x 16 mL 5150040124 0 00 51500 40124 8 200 x 10 mL 5150040123 1 00 51500 40123 8

Smucker’s® Pure Raspberry Jam 200 x 16 mL 5150040126 1 00 51500 40126 9 200 x 10 mL 5150040125 0 00 51500 40125 5

Smucker’s® Pure Orange Marmalade 200 x 16 mL 5150040128 1 00 51500 40128 3 200 x 10 mL 5150040127 1 00 51500 40127 6

Smucker’s® Pure Concord Grape Jelly 200 x 16 mL 5150040122 1 00 51500 40122 1 200 x 10 mL 5150040132 1 00 51500 40132 0

Smucker’s® Pure Blueberry Jam 200 x 10 mL 5150002999 1 00 51500 02999 9

Smucker’s® No Sugar Added Spread Portions

Pack Size SKU GTIN

Smucker’s® No Sugar Added Strawberry Spread 200 x 10 mL 5150040149 0 00 51500 40149 1

Smucker’s® No Sugar Added Orange Spread 200 x 10 mL 5150040148 0 00 51500 40148 4

Other Smucker’s® Portions Pack Size SKU GTIN

Smucker’s® Honey 200 x 21 g 200 x 14 g 51500401295150040130 1 00 51500 40130 6 1 00 51500 40129 0

Smucker’s® Breakfast Syrup 100 x 30 mL 5150002300 0 00 51500 02300 6

Smucker’s® No Sugar Added Breakfast Syrup 100 x 30 mL 5150002302 0 00 51500 02302 0

Smucker’s® Breakfast Syrup with No Artificial Flavours 100 x 30 mL 5150008064 0 00 51500 08064 1

For additional information, please contact your local Smucker Away From Home representative, or visit smuckerawayfromhome.ca

Smucker’s® Honey Smucker Foods of Canada Corp. or its affiliates.

Smucker’s® Pure Strawberry Jam

Smucker’s® Pure Orange Marmalade

Smucker’s® Pure Raspberry Jam

Rebateable items

Turkey dinner and all the fixings

MMMM. ...Sliced turkey breast and mashed potatoes with gravy. Turkey club sandwiches. Turkey stew. As the crisp fall weather rolls in, the comforting taste of turkey and all the fixings come to mind.

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. And the best part is, these products all deliver rebates!

Here’s our top recommended rebateable products in every category you need to create that mouth-watering dinner. And rebates mean money in your pocket. So go ahead and start conjuring those delish turkey dinners that will keep your guests coming back for more, time and time again.

Manufacturer Brand Description

Pack Size SKU Potatoes

McCain Foods McCain Potato Savory Herb Diced

6/5 Lb 10055773024408

McCain Foods McCain Potato Sweet 7/16” Plank Cut Harvest Splendor 6/2.5 Lb 10055773973935

McCain Foods McCain Potato French Fry Wedge Savory Herb Coated 6/5 Lb 10055773024538

McCain Foods McCain Potato Red Skin Garlic Mashed 6/4 Lb 10055773829485

McCain Foods McCain Potato Baby Roast Select 6/4 Lb 10055773061137

Idahoan Foods Idahoan Potato Mashed Naturally 6/4.69 Lb 10029700803169 Idahoan Foods Idahoan Potato Real Scalloped 6/2.54 Lb 10029700808816

Gravy

W.T. Lynch Foods Limited Health Style Gravy Mix Poultry Low Sodium Gluten Free 8/498 Gr 10062802650910

Nestle Professional Food Trio Gravy Mix Turkey 1 Step 8/560 Gr 10065000092544

W.T. Lynch Foods Limited Lynch Gravy Instant Turkey 8/498 Gr 10062802650712

Stuffing

Exceldor Foods Ltd. (P&H Foods) Butterball Stuffing Mix Homestyle 2/2 Kg 10065822412568

Frozen vegetables

Alasko Foods Alasko Vegetable Mix California IQF

6/2 Kg 10695058509116

Bonduelle Canada Inc Arctic Gardens Corn Whole Kernel 6/2 Kg 10055686255005

Alasko Foods Alasko Pea IQF 6/2 Kg 10695058122704

Bonduelle Canada Inc Arctic Gardens Bean Cut Green 6/2 Kg 10055686255067

Turkey

Maple Leaf Mainstreet Deli Turkey Sliced Smoked 6/500 Gr 62000426846

Maple Leaf Schneiders Sausage Turkey Fully Cooked Skinless 1/5.44 Kg 10062000251919

Sofina Foods Inc. Cuddy Turkey Breast Roast Seasoned Boneless No Salt RTC 2/4.5 Kg 90057855100563

Maple Leaf Maple Leaf Turkey Grilled Breast Fajita Strip 1/4 Kg 10063100643581

Galco Food Products (Olymel) Galco Turkey Schnitzel Breaded Par fried 1/4 Kg 10065137111088

Erie Meat Products Erie Meat Products Turkey Ground Extra Lean 2/2.27 Kg 10829810930645

Sofina Foods Inc. Cuddy Turkey Breast & Thigh Roast Raw 2/4.5 Kg 90057855105558

Maple Leaf Maple Leaf Turkey Cooked Diced Frozen 2/2 Kg 63100643645

DID YOU KNOW...

Canadians consumed 143.8 million kg of turkey in the year 2020. Per capita turkey consumption in 2020 was 3.8 kg. (Did you order enough turkey?)

And in 2020, Canadians consumed, on average, 60.38 kg per capita of fresh potatoes.

Sara Lee Frozen Bakery Chef Pierre Pie Pumpkin, 10”, Baked 6/43 Oz 10032100092811

Sara Lee Frozen Bakery Chef Pierre Pie Pecan, 10”, Baked 6/36 Oz 10032100092736

Sara Lee Frozen Bakery Chef Pierre Pie Apple, 10” Unbaked 6/46 Oz 10032100092774

Sara Lee Frozen Bakery Chef Pierre Pie Cherry, 10”, Ready To Bake 6/46 Oz 10032100092750

Do more with less.

They require less labour, space, and energy than conventional equipment because of their broad spectrum of cooking applications, ease-of-use, and intelligent functions. Helping you to produce more than ever before with less.

Register for a demonstration. Online or in-person. rational-online.ca

You could be losing out on money.

Are doing

Have you let the R.I.B.A. or R.I.B.A. know

If not, missing

Top Flavourflavoursseasonaltrends

When building out a selection of flavours for foods, beverages, sauces and dressings on your menu and LTOs (limited-time offers), look to the top seasonal flavours consumers love most.

In-season flavours create excitement and elevate the taste experience.

Seasonal flavours create an emotional connection with consumers, many of them associating seasonal flavours with the words such as comforting, special, warmth and happy - words that should be used liberally when describing your menu items. The flavours can also satisfy the customer’s needs for freshness, nostalgia, and celebration.

Take fall’s apple flavour for example. For many it brings out happy, comforting thoughts of apple picking, or eating warm apple right out of the oven with grandma, satisfying the craving for Consumersnostalgia.havecome to expect the start of a new season will bring new, seasonally inspired menu items, with the majority of them saying they will even pay a higher price for the limited time offers.

Coconut MustardOktoberfestmilkcream

Turkey gravy

Cranberry sauce

Stone ground mustard

Ground Pumpkinmustard

Apple juice

Sherry cream

Lobster cream

Pepper

Infused olive oil

Mushroom marsala

Wine vinegar

Secret sauce

Creole sauce

Mango

Dijon Mushroomvinaigrettegravy

According to Datassential

According to Datassential

TOP

TOP

MINIMUM ORDER FEES

ORDERING

F T OR A NU T SS I

Restaurants need to have a seamless and efficient ordering platform in place, or they will be quick to lose customers that get too frustrated to place any orders. Whether your customers call in their orders by phone, or order online via an app, make sure you don’t fall into these pitfalls that can cause customers to look elsewhere for food.

APP ORDERING FRUSTRATIONS

No way to ask questions about menu items

The entire menu isn’t available

Customizing the items you want isn’t easy

Can’t correct your order online if you make a mistake

You need to set up a username/password to order

App is not user-friendly

Not enough photos of menu items

Item descriptions aren’t clear

No photos of menu items

No information on limited time offer is promotions etc.

Don’t have a physical menu to look at Don’t have up-to-date information

Too many abbreviations in item descriptions

No photos of top selling or signature items

You don’t get a timeframe for your delivery

Don’t get confirmation via email text etc. of your order

You don’t get a total cost of the order

Don’t get details of the person delivering your food

No recommendations even if you’ve ordered beforeOther

Person taking order is difficult to understand

Person taking orders seems rushed

Not having a physical menu to look at

You aren’t told about limited time offer is promotions etc.

You’re hesitant to ask for customizations

Person taking order not paying attention

Person taking order doesn’t repeat it back

Can’t see images on the items you’re considering

Not provided a reliable time you can expect your delivery

Don’t get total cost either on the phone or via email

Person taking order won’t answer menu questions

You can’t see the person you’re talking to over the phone

Usually don’t get confirmation of order via email or text

You don’t get good recommendations when you ask You’re embarrassed to order as many items as you like

Menu price hikes are going sky high

Food and beverage prices are rising. Operator costs are up. Gas prices are up. Labour costs are up. Many operators have chosen to pass these burgeoning food and beverage costs onto consumers through menu price hikes. Here’s a look at some of the menu items reflecting the highest price Overall,growth.

adult beverages have shown the highest price growth out of any mealpart (+24.8%) in the past year.

For entrees, most of the categories with prices on the rise are proteincentered dishes, including beef, shellfish, pork and fish. Combo plates that are traditionally more value-friendly are also showing a price increase.

Of the food items with greatest average price increases, once again, those protein-forward dishes— especially seafood—continue to lead, along with some dessert choices, including other doughnuts and profiteroles.

YOY AVERAGE PRICE GROWTH BY MEALPART

Adult Beverage +24.8%

Appetizer +15.1%

Add-On +11.2%

Entree +5.6%

Senior Menu +4.3%

Dessert +4.2%

Non-alcohol Beverage +1.4%

Kids Menu -2.1%

Side -12.0%

TOTAL +6.5%

ENTREE CATEGORIES WITH GREATEST YOY AVERAGE PRICE GROWTH

1. Beef Dish +19.9% Rice Dish +16.3% Other Protein Dish +16.2% Shellfish Dish +14.2% Combo Plates +13.3% Pork Dish +13.1% Hot Dogs +13.0% Protein +12.9% Fish Dish +12.4% Sushi/Sashimi/Nigiri +11.2%

FOOD ITEMS WITH GREATEST YOY AVERAGE PRICE GROWTH

1. Grain Salad Entree +102.2%

2. Kids Choice of Side +95.9%

3. Urchin/Uni Roll +94.9%

4. Other Doughnut +73.3%

5. Seafood Soup Appetizer +64.3%

6. Profiterole +63.4%

7. Tomatoes Side +59.0%

8. Other Seafood and Steak +53.5%

9. Pork Chops +52.0%

10. Other Dips +49.3%

CHALLENGESYOURUNDERSTANDINGUNIQUE

It’s gotta be good to-go partner you can rely on the to

PRODUCT # NAME SIZE PACK COOK METHOD

5441 Battercrisp® Natural Cut Cod Fillets  2-4 oz 10 lb DF, FA, OR 1029316 Beer Battered Cod Portions  3.8 oz 10 lb DF  1588 Beer Battered Cod Tail  6 oz  10 lb DF, OR  10008896 Guinness® Beer Battered Cod Fillets  4 oz  10 lb DF, FA, OR  1026700 Homestyle Batterdipt® Cod Tails 4 oz 10 lb  DF  3578 Battercrisp® Haddock Fillets  4 oz 10 lb  DF, OR  1086106 Beer Battered Haddock Fillets  3 oz  10 lb DF, OR  10025643 Big Bob's® Beer Battered Natural Cut Haddock Fillets 8.5 oz 10 lb DF, OR 5452 Captain’s Pub Cut™ Big Battered Haddock Fillets 8 oz 10 lb DF  6056 Battercrisp® English Style Alaska Pollock Fillets  3-4 oz 10 lb DF 1089732 English Style Battered Pollock Fillets  3-5 oz 10 lb DF 8750 Bam Bam Evercrisp™ Lightly Battered Shrimp  26-30 ct 4x2.5 lb  DF  10026794 Guinness® Beer Battered Shrimp 27-33 ct  10 lb  DF, FA, OR  7917 Tempura Battered Shrimp, Tail-on  21-25 ct  4x2.5 lb DF, OR  Breaded 4x2.5 lb

November 1 & 2, 2022 | The Westin Toronto Airport Hotel

Presented by the Ontario Restaurant Hotel & Motel Association

Noteworthy

IDEAS

Eat your tape

A group of John Hopkins students have figured out a way to ensure your favourite wraps - from burritos to gyros to tacos - will never fall apart. Their solution: an edible tape that keeps all the delicious ingredients inside the tortilla instead of on your plate or lap.

The group started by researching the different components that make up real tape. From there, they found edible counterparts.

After a lot of trial and error, they were able to get a product that was clear in color, tasteless, didn’t have a noticeable texture, but was still strong enough to hold a big fat burrito together.

The final product is described as being similar to regular Scotch tape — almost see-through and thin.

World’s best restaurant

Geranium in Copenhagen has been named The World’s Best Restaurant 2022 at the World’s 50 Best Restaurants awards. This is the second year in a row a restaurant in the Danish capital has been named the best.

Geranium, with a mission to create food that awakens the senses, serves a meat-free, seasonally based Scandi menu in the unusual environs of the eighth floor of Denmark’s national soccer stadium. It’s open just four days a week, a choice made by head chef Rasmus Kofoed and co-owner Søren Ledet in order to keep to an ethos of work-life balance.

South America and Asia are recognized as culinary powerhouses, with eight and seven restaurants on the list respectively. No Canadian restaurants made the list.

THE TOP 10

1. Geranium (Copenhagen, Denmark)

2. Central (Lima, Peru) Restaurant in South America

3. Disfrutar (Barcelona, Spain) Diverxo (Madrid, Spain) Pujol (Mexico City, Mexico) Restaurant in North America Asador Etxebarri (Axpe, Spain) Paulo, Riviera,

One member came up with the name — Tastee Tape — and it stuck. The product is patent-pending.

Tastee Tape is packaged in two-inch by half-inch rectangles on wax paper sheets. To use, you just peel the ‘tape’ off of the sheet, wet it to activate the adhesive power, and then apply it to the tortilla. It also works on pitas and flatbread.

Miller Lite Beercoal

There’s a new charcoal in town (well, there would be if it hadn’t already sold out at a pace faster than a cheetah). Miller Lite, has jumped into the charcoal business with the release of their game-changing “Beercoal.” The beer-infused charcoal is made with real Miller Lite beer that’s reduced to concentrate and then used to coat the briquet. Once it’s burned, the Beercoal gives whatever you’re grilling a smoky beer flavor. And people are agreeing, that’s a pretty great flavor pairing.

Bar owners take note:

Researchers at a university in France have found loud music leads people to drink more and drink faster. (about 3 minutes faster per glass of beer)

International flair

With Canada’s population growth and cultural diversity, it comes as no surprise that 136 types of international cuisines are represented nationwide on the OpenTable platform.

Toronto, Vancouver, Calgary, and Montreal offer the widest range of cuisines, with more than 50 to choose from, with Edmonton and Ottawa close behind at more than 35 different cuisines each.

Where’s the sriracha??

According to Huy Fong Foods, the manufacturer of the iconic Sriracha hot chili sauce, and one of the largest producers of the sauce in the world, the company had to halt production of its beloved sauces in April and they aren’t expected to ramp back up until sometime in September. The unprecedented shortage is attributed to severe weather and drought conditions in Mexico and the southwestern U.S., causing a crop failure of the chili used in Sriracha. The company is hoping for a better chili crop in the fall to help boost production.

Where’s the mustard??

There’s a new hot sauce kicking around, and it’s meant to be put in coffee. Introducing Ujjo, the condiment that was actually created with the intention of spicing up your morning cup of Joe.

Ujjo eliminates the use of vinegar and garlic typically found in most hot sauces and instead utilizes an all-natural sweetener base as well as the right combination of chilis and other cozy spices, like allspice and cinnamon, to blend perfectly with your favorite caffein ated beverage. Plus, the heat it packs won’t overwhelm your taste buds after one sip, or pool at the bottom of your cup.

There’s two sauces to choose from. The Ujjo Dark Roast — made with cinnamon, cocoa, and vanilla — pairs well with dark roast coffee or espresso. The Ujjo Light Roast blend that uses ginger for a bit of heat is great for light or medium roast coffee.

This year’s mustard shortage is mainly a result of drought conditions across the Canadian prairies and northern U.S., which is the primary growing region for mustard seed. Also playing a part in the shortage is the fact that fewer acres were set aside for growing mustard at the start of the pandemic.

Because there are fewer mustard plants yielding fewer seeds, production has dropped by as much as half and mustard producers are being forced to pay a premium for available seeds.

Canada is the world’s top mustard exporter, supplying 75% of global imports and 90% of the seeds used in North American production.

~R.I.B.A. the ‘hot’ in coffee

Top trending International cuisines since before the pandemic

“Cooking is a subject you can never know enough about. there is always something new to discover”

~ Chef Bobby Flay

For the quote of it..

Reference Numbers

Supplier Listings

Belmont Meats

Call the R.I.B.A. Office

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

Canada Bread Consumer Centre 1-800-465-5515 Canadian Linen 1-855-326-0940

Chase® Merchant Services Call the R.I.B.A. Office Ecolab 1-800-35-CLEAN

Erie Meat Products Ltd. Call the R.I.B.A. Office

Export Packers (905) 792-9700

Fresh Start Foods 1-800-563-5033

Macgregors Meat & Seafood 1-888-383-3663

Pepsico Foodservice 1-800-387-9546

Rational Call the R.I.B.A. Office Saporito Foods (905) 944-0505

Selectpath - Benefits & Financial Call the R.I.B.A. Office Sofina Foods Call the R.I.B.A. Office

Distributor Contact Listings

Flanagan Foodservice Inc. (Kitchener) 1-800-265-6550

Flanagan Foodservice Inc. (Whitby) 1-800-265-6550

Flanagan Foodservice Inc. (Sudbury) 1-800-565-5850

Gordon Food Service 1-800-268-0159

Kronos Food 1-800-739-9921

Mercury Foodservice (905) 546-5554

Morton Food Service 1-800-265-5663

Multi Plus 1-866-745-8881

Pratts Food Service - Manitoba (204) 949-3017

Pratts Food Service - Saskatchewan (306) 546-5444

Pratts Food Service - Alberta (403) 476-7728

Stewart Foodservice Inc. 1-800-461-4473

Sysco Central Ontario 1-800-461-6543

Sysco Southwestern Ontario 1-855-373-4555

Sysco Tannis 1-855-736-6000

Sysco Toronto 1-888-440-2524

Equipment Service Numbers

Pepsi Sudden Service 1-800-387-6683

Ecolab 1-800-35-CLEAN

Chase® Merchant Services Help Desk 1-800-265-5158

Canteen* (For coffee related inquiries) 613-294-4083

Toll free: 1-866-292-8363

email: Info.Canteen@Compass-Canada.com

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