The Bottom Line magazine Dec 2021

THE

BOTTOMLINE December 2021

2022

Welcometo thefuture

Inflation report High beef prices, resin shortages, shipping container demands, labour shortages. We’ve a got a categoryby-category look at what to expect in the coming year

A look at some of the hurdles, challenges and innovations that restaurants will be facing in 2022

Coffee gets an upgrade The key for foodservice operators in 2022 will be to be bold with innovations and experiments in the coffees they offer, while creating an inviting and lasting in-person consumer experience.

Staff retention Escape hiring woes with these strategies

THE BOTTOM LINE December 2021 | 1

O LIM ITE DT IM E

R E FF

2021 - FEB. 28 1 .

202 C DE 2

$5 REBATE

on all cases of 591 mL

PEPSI ZERO SUGAR

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

New customers and existing members are eligible.

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

2 | THE BOTTOM LINE December 2021

CONTENTS

THE

BOTTOMLINE DECEMBER 2021

16 Staff retention

Escape hiring woes with these strategies

26 Recipes

These creative recipes from High Liner pack a real flavour punch

20 2022: Future challenges

Six key areas that restaurants will need to focus on in 2022, if they want to remain in the game

42 In the News 52 Noteworthy

6

Coffee

in season

Coffee gets an upgrade

Food for thought

The key for foodservice operators in 2022 will be to be bold with innovations and experiments in the coffees they offer.

Everything you need to know about potatoes, rutabaga and fennel — three must-have ingredients for your winter menu

5 From our VP 12 Marketing: The Big Idea

Marketing ideas you can use

34 Elevating the Kid’s menu Goodbye french fries... hello salad

24

Menu data

What have been fastest growing menu items over the past year? take a look

40

8

Trending Food trends for 2022

These four foods will be making some big waves on the culinary scene for 2022, according to Whole Foods annual trends prediction.

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) info@foodbuy.ca www.ribacorporation.com www.foodbuy.ca Foodbuy Foodservice 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 December 2021 | 3

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Find out why more than 100,000+ businesses choose Chase Contact us at Chase.ca Businesses who wish to obtain payment processing services from Chase Merchant Services must submit an application. All applications are subject to Chase’s standard approval policies and procedures, including without limitation credit approval and entering into a Merchant Agreement with Chase Merchant Services. Visa is a registered trademark of Visa International Service Association. ®Mastercard is a registered trademark, and the circles design is a trademark of Mastercard International Incorporated. ® Used by Amex Bank of Canada under license from American Express. ® Registered trademark of JCB Co.,Ltd. Discover® and the Discover Acceptance Mark are service marks used under license from Discover Financial Services. ®Interac and the Interac logo are registered trademarks of Inc. Used under license. TM Android, Android Pay and Google are trademarks of Google LLC. Android, Google Pay, and the Google Logo are trademarks of Google LLC. TM Google Pay is a trademark of Google LLC. Android, Google Pay, and the Google Logo are trademarks of Google LLC. ®Apple Pay is a trademark of Apple inc. ®Samsung Pay is a registered trademark of Samsung Electronics Co., Ltd. Chase and the Octagon logo are registered trademarks of JPMorgan Chase Bank, N.A. Chase is a marketing name for the Wholesale Payments businesses of JPMorgan Chase Bank, N.A. and its affiliates worldwide. ©2021 JPMorgan Chase & Co. All rights reserved.

Chase and the Octagon logo are registered trademarks of JPMorgan Chase Bank, N.A. © 2021 JPMorgan Chase & Co.

4 | THE BOTTOM LINE December 2021

We would like to take this opportunity to wish everyone a wonderful new year filled with abundance, joy, and treasured moments. The past 20 months have been difficult for so many.

But, working together, we know that we can make 2022 a successful year!

Our team is here to support you. No matter how big or small your hurdles may be, we will help you overcome them together.

May 2022 be your best year yet!

Christos N. Kyriakopoulos Vice President Rich Hsu General Manager Susan Batsford Marketing Manager / Graphic Designer Peter N. Kalantzis Senior Director of Sales Nancy Rasic Associate Account Manager

George Kapogianis Senior Account Manager Vito Di Cristo Account Manager, Eastern Ontario Kerstin Fulford Director of Marketing and Communications Franco Bajzelj Director of Accounts - Foodservice, Multi-unit Mandy Ouellette Account Manager - Foodservice

THE BOTTOM LINE December 2021 | 5

In-season

TIP: To store fennel, remove the stems and wrap the bulb in plastic wrap. It will keep up to a week in the fridge. But, the more it ages, the more it becomes fibrous and its flavour fades..

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

POTATOES • The potato is about 80% water and 20% solids.

• The word potato comes from the Spanish word patata..

• China is the world largest producer of potatoes, followed by India and Russia • the Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 BC. When potatoes are exposed to light, they produce chlorophyll, a pigment that turns potatoes green.

Chlorophyll itself is completely harmless, but it can signal the presence of a toxin.

There are more than 170 varieties of potatoes in Canada, but there are as many as 4,000 different types grown around the world.

TIP: Starchy potatoes, with low moisture content (Russets, Idaho) break down easily and are perfect for mashed potatoes.

Waxy potatoes (new potatoes, fingerlings) - low in starch, high in moisture - will hold their shape when cooked, making them perfect for soups, potato salad, boiling and roasting.

FENNEL • Fennel is a flowering plant species in the carrot family.

It is grown for its edible bulbs, shoots, leaves, and seeds.

Fennel is crunchy and slightly sweet. It’s known for its anise flavour, reminiscent to black licorice.

Choose a bulb that is firm, fragrant, white and blemish free. Smaller fennel is more tender than larger ones.

Fennel can be eaten raw or cooked India is the greatest manufacturer of fennel in the world.

The bulb of fennel generally grows to be 8 to 12 centimeters (3 to 5 inches) in diameter,

RUTABAGA • Rutabagas are cousins to turnips.

• rutabagas are bigger than turnips, have a rougher texture and have a yellow flesh (turnips have a white flesh) Rutabagas are sweeter and less bitter than turnips • Rutabaga comes from an old Swedish word: rotabagge— which means ‘root bag’ • Rutabagas ripen best in cool autumn weather, and their flavor is enhanced after the first frost.

Rutabaga leaves are edible, but tough Overcooked rutabagas may disintegrate.

• Rutabagas are usually sold with a wax coating to prevent moisture loss. they can be eaten raw or cooked.

Rutabaga skin is edible,but has a strong flavour.

Rutabaga is a very dense vegetable and can take a long time to cook.

6 | THE BOTTOM LINE December 2021

TIP: I When by rutabagas, look for a shiny, fairly smooth surface and bright purple color. Keep in a cool dry place. Waxed rutabaga will keep for up to 3 months.

~R.I.B.A.

THE BOTTOM LINE December 2021 | 7

1

YUZU

4 FOOD TRENDS Yuzu — a lesser-known citrus mainly cultivated in Japan, Korea and China — is making waves in the culinary world.

This citrus fruit is bright yellow, round and slightly smaller than a tennis ball. The taste is between that of a lemon,grapefruit and a mandarin orange — tart but very sweet scented.

While the fruit itself is almost never eaten on its own, the zest and juice are popping up in vinaigrettes, hard seltzers, mayos and more. In the restaurant scene, chefs are using its citrusy flavor to accent soups, veggies, noodles and fish.

FOR 2022

These four foods will be making some big waves in culinary scene in 2022, according to Whole Foods annual trends prediction.

2

HIBISCUS

Hibiscus has a long and delicious history in the world of teas, boasting high antioxidant levels, the ability to treat high blood pressure and lower BMI. When steeped in hot (or cold) water, it releases a tart flavor reminiscent of cranberry or pomegranate with a deep red-violet color that looks more like cabernet than chamomile. Because it’s not a sweetly floral flavor, it works well in savory dishes.

Now, producers are harnessing its sweet, tart flavor in the form of fruit spreads, sorbets, yogurts and craft beverages.

8 | THE BOTTOM LINE December 2021

3

SUNFLOWER SEED

Sunflower seeds may be tiny, but they offer some impressive benefits. They’re packed with fiber, protein, healthy fats, vitamins, and minerals. This means they may help keep your heart healthy, promote healthy blood sugar levels, and keep you from getting hangry midday.

And now they are branching out of the ballpark and sliding into crackers, ice creams and creamy cheeses. Sunflower seed butter - a good alternative to peanut butter - is being used in cookies and bars for nut free and keto friendly snacks.

Chefs are using whole seeds in breads and muffins, to top pastas, salads, and yogurts.

4

TURMERIC

Turmeric, aka “the golden spice,” has been used India for thousands of years as both a spice and medicinal herb. This flavor-filled spice is primarily cultivated from the rhizomes, or roots, of a flowering plant that grows in India and other parts of Southeast Asia. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses.

While the spice itself isn’t new, turmeric is making a trendy twist on things like granola, bread, cereals, sauerkrauts and even ice cream.

BRINGING EXCEPTIONAL SOLUTIONS TO THE TABLE

Brioche Code 921554

Parmesan Garlic Code 921343

Four Cheese Code 921346

Blueberry Code 921344

THE BOTTOM LINE December 2021 | 9

10 | THE BOTTOM LINE December 2021

THE BOTTOM LINE December 2021 | 11

Marketing

The big idea

Celebrate!

Every calendar day has some sort of food day attached to it, which you can find with a quick Google search. We’ve rounded up a few of the big ones for 2022 that could easily be used to make an LTO.

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.

BRANDED SWAG Branded merchandise from restaurants is on the rise.

As restaurant sales continue to slump, operators are looking for new and creative ways to earn more revenue. Enter the branded merchandise. What used to be a marginal phenomenon at best, is now becoming a beacon of hope for an entire industry.

There’s still a plethora of the tried and true logo t-shirts, hats, hoodies and coffee mugs, but the market has grown without boundaries as to what can be branded. The more creative you get, the more buzz you’ll make. Throw in a celeb to co-brand your product and you’re sure to sell out.

Here’s some interesting ones that have created more than a buzz: Get in the spirit...Arby’s entered the booze scene with the debut of two new vodkas inspired by their own fries. The Curly Fry flavoured vodka is distilled with cayenne, paprika, onion, and garlic, while the Crinkle Fry flavoured vodka crafted with kosher salt and sugar.

More than just tees...Numerous fast food outlets have all jumped on the merch wagon with their own clothing lines.

McDonald’s lovers can sport everything form Grimace socks, to Menu t-shirts, fries loungewear, Fry striped swim trunks and Big Mac burger bags.

Who wouldn’t love the chicken skin laptop skin from KFC? Or get yourself a chicken-scented candle to make your room smell like a KFC franchise.

New for this year, KFC is knitting one-of-a-kind Christmas sweaters for its buckets, available to U.S. customers that order a bucket via their app or online.

And don’t forget about your pooch. Taco Bell has branded a taco pet bandanna.

Bring in the celebs...Tim Horton’s has just partnered with Justin Bieber, bringing new menu items and co-branded merchandise to the table. Timbiebs Timbits anyone? ~R.I.B.A.

12 | THE BOTTOM LINE December 2021

January National Tea Month National Soup Month 1: New Year’s Day 1: National hangover Day 31: National Hot Chocolate Day February 1: Chinese New Year 2: Groundhog Day 14: Valentine’s Day 16: Mardi Gras 16: Shrove Tuesday 21: Family Day 28: National Chili Day March 8: International woman’s day 13: Daylight Saving Time starts 17: St. Patrick’s Day 20: First Day of Spring April 1: April Fool’s Day 7: National Beer Day 12: National Grilled Cheese Sandwich Day 16: National Eggs Benedict Day 17: Easter Sunday 26: National Pretzel Day May 5: Cinco de Mayo, 8: Mother’s Day 23: Victoria Day 28: National Burger Day June Graduates month 1: World Milk Day 7: Chocolate Ice Cream Day 19: National Martini Day 19: Father’s Day 21: First Day of Summer 21: Nat’l Indigenous Peoples Day

July National Hot Dog month 1: Canada Day 7: World Chocolate Day 21: National Hot Dog Day Aug. 1: Civic Day 1: Food Day Canada 6: International Beer Day September Pumpkin Spice season begins 5: Labour Day 5: International Bacon Day Sept. 6: Back to school 12: National Grandparents Day 18: National cheeseburger Day 18: Oktoberfest 19: Talk like a Pirate Day 22: First Day of Fall 29: National Coffee Day October National Seafood month 1: World Vegetarian Day 1: International Coffee Day 5: World Teachers’ Day 10: Thanksgiving 31: Halloween Movember Men’s health issues 1: World Vegan Day 6: Daylight Saving Time ends 6: National Nachos Day 11: Remembrance Day December National Egg Nog month 21: First Day of Winter 25: Christmas 26: Boxing Day 31: New Year’s Eve

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$5 LIMITED TIME OFFER DEC. 1 2021 - FEB. 28 2022

REBATE

On any package/size of Evian Natural Spring Water This promotion is available only to Pepsi Direct customers (those receiving products directly from Pepsi). Broadline distributor purchases do not qualify.

New customers and existing members are eligible.

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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.

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Prescriptions, referrals, requisitions’ etc. | THE BOTTOM LINE December 2021 14https://tiahealth.com/selectpath

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SPONSORED CONTENT

Staffing

Escape hiring with retention

Spend less time seeking new staff by keeping your te The foodservice industry recovery presents good news and bad news: The good news: 89% of Canadians are looking forward to going out to a restaurant with family and friends again.

The bad news: The labor shortage is one of the biggest hurdles restaurants have as they plan reopening and growth.

A Restaurants Canada survey shows 64% of operators expect staffing levels to be about the same or higher than they were prior to the pandemic. With fierce competition to find labour, it’s more important than ever to reduce turnover and retain your best workers.

Hiring is expensive. So is scheduling to cover vacancies, recruiting job candidates and onboarding and training. It’s actually less costly to invest in motivating employees so they will stick around. Here is a reminder of some proven strategies:

HAVE AN IMPACT ON RETENTION Your intuition and business skills may not be enough.

Use the IMPACT approach to engage employees and remind them why their work matters: I — Involved. Deepen bonds by showing you’re invested in the team’s outcome.

M — Mentor. Guide your team through unfamiliar situations to build confidence.

P — Pay. Compensate them in ways that go beyond hourly wages.

A — Appreciate. Single out top performers publicly, if possible.

C — Challenge. Offer opportunities so people reach to perform at a higher level.

•T — Trust. Create a relationship that encourages people to bring concerns to you.

Ask your Gordon Food Service Sales Representative about “Staff Smarts,” our staffing guide to help you manage today’s labour challenges.

16 | THE BOTTOM LINE December 2021

woes n strategies

eam intact.

LEADERSHIP ENHANCES RETENTION Most employees don’t quit a job, they quit a boss. Retain employees by being a boss who balances being in charge and understanding human behaviour. Workers are more likely to stick around when you exhibit leadership skills like these:

PLAN CHECK-INS AND EVALUATIONS • Schedule performance meetings to track growth.

• Giving advice builds confidence • Listening to feedback strengthens relationships

OFFER ONGOING EDUCATION • Have open training for food, beverage and kitchen skills.

• Paying for ongoing certifications invests in your team • Building their skills benefits cross-training and promotion

CONNECT WITH EMPLOYEES • Yes, it’s a business, but it’s not all about business.

• Ask employees about their lives outside of work • Organize staff appreciation activities

OFFER INCENTIVES • It doesn’t take much to show appreciation: • Offer a cash reward based on attendance or number of call-ins • Give bonuses based on progress and improvement • Provide a free staff dinner to everyone • Reward people with the choice to work preferential sections, desired shifts, or assign them to lucrative events, like parties or events • Create an “Employee of the Month” to honour and motivate team members

www.gfs.ca

THE BOTTOM LINE December 2021 | 17

MINIMUM

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

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

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

We are here to help 18 | THE BOTTOM LINE December 2021

Delivering service continuity so you can keep your business running smoothly

•P rofessional laundry service with sanitizing and disinfecting capabilities •O ur Customer Service Representatives wear PPE and can make contactless deliveries •O ur Standard Operating Procedure includes daily truck cleaning and weekly truck decontamination •S elf-manufacturing capabilities mean we control quality and our supply chain •S afe handling of products with team members wearing PPE, monitored with non-contact thermometers and ongoing practice of social distancing

Microfibre cloths

Industrial washing process

Uniforms

Washable preventive masks

www.canadianlinen.com THE BOTTOM LINE December 2021 | 19

The year ahead

6 RESTAURANT HURDLES FOR 2022

Six key areas that restaurants will need to focus on in 2022, if they want to remain in the game, according to Technomic’s big picture forecast for the restaurant industry.

In 2022, the foodservice industry will need to focus on new, ingenious solutions to head off challenges on multiple fronts. Operators will be challenged to do more with fewer resources on all fronts. They’ll seek out strategies and partnerships that will help them maneuver around menu shortages, labor constraints and the ever-shifting expectations and needs of the consumer.

20 | THE BOTTOM LINE December 2021

1

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The comin strong the pa Sales but no and w living servic while to reco The pain p availa

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202 more been b for yea into ov revolu of the for eve equipm for tab curren top qu autom roboti into pl locatio

1

LES LEVELS

e industry will continue it’s recovery in the ng year, with Q1 2022 showing a particularly g year-over-year performance from 2021, when andemic still had a firm grip on the industry. will surpass 2019 levels by an estimated 10.4%, ote however, that menu price inflation has driven will drive a significant portion of sales. Senior facilities, supermarket foodservice and limitedce restaurants will continue to fuel this upsurge, the full-service segment will take a slower road overy. e top priority for operators will be to overcome points related to prices, labor and product ability.

4

ADY FOR ROBOTICS

22 may be the year that automation becomes mainstream. The foodservice industry has buzzing about the promising future of robotics ars, but COVID has now kicked the movement verdrive. Kitchen robots are poised to both utionize service models and ease the burdens e labor shortage. Robotic solutions will emerge erything from food prep to cleaning floors and ment. Smart robots will be equipped to function ble service, filling the gap that restaurants ntly have for experienced waitstaff. Look for uick-service chains to lead the way for the mation trend. Automated voice ordering and ic drive-thru service have been recently put lay at select McDonald’s, Domino’s and KFC ons.

2

THE FIGHT FOR LABOR The desperate scramble for staffing will continue. A recent Restaurants Canada survey of restaurant owners shows 80 per cent said they were finding it difficult to hire back-of-house staff and 67 per cent were having trouble filling front-of-house positions. Restaurants will need to address recruitment and retention issues with new, creative strategies, and improve the image of their restaurants as a desirable place to work.

You will see a surge in restaurants implementing new strategies, including hosting virtual hiring events, raising hourly wages, offering referral and signing bonuses, providing emergency child care, all in an effort to lure in new workers and keep them there.

3

WEIGHING COMFORT VS. EXPERIENCE While consumers are enjoying a return to the on-site dining experience, a surge in new delta variants is playing havoc with consumers’ comfort levels. Diners want the experience, but still need the comfort level. Restaurants will have to balance the desire for interactive, fun, communal experiences on-premise while continuing to emphasize delivery, takeout-only formats and other off-premise services that strengthen consumers’ comfort and safety perceptions.

5

6

Continuing supply chain woes will force operators to innovate with unique and varied preparations of ingredients already on hand.

Menus will need to be expanded and/or altered without adding new SKUs. In 2022, operators will test out roasting or grilling items that are typically served raw for new textures, blistering or aging fare for added flavor dimensions, and pickling, jamming or fermenting ingredients to extend their shelf life and bring forth new taste experiences.

The sky’s the limit for showcasing nontraditional ingredient preparations in the coming year.

The pandemic has opened the door to new and unexpected types of protein. Expanding protein options will help operators curb supply chain shortages and rising product costs. 2022 will see further exploration into plant-based fish and seafood, bacon, milks and more, as well as a greater emphasis on nuts and seeds. Global cuisines that prominently feature these items, such as Mesoamerican, Western African and Western Asian, will also be highlighted.

Protein swaps for cost-saving measures, and to give diners new taste options, will also become more common place, such as replacing chicken breasts and wings with thighs, fish or seafood meatballs and ragu, chicken-based osso buco and chicken-fried vegetables and waffles.

INNOVATIVE PREPS

PROTEIN SWAPS

THE BOTTOM LINE December 2021 | 21

Eggs

RECIPE HEAD Recipe intro Servings: 9999

INGREDIENTS Ingredients ⅛ ⅓ ⅔ ½ ¼ ¾ cup water

The opportunities are endless 1 ½ teaspoons DIRECTIONS

1. xxxxxxx.

2. xxxxxxxx.

Our individually quick frozen egg products provide the perfect menu solution for any time of day – breakfast, lunch and dinner (even snacks)!

Fully cooked for your convenience, ready to serve and available in a variety of delicious options. Menu solutions have never been this easy.

Made with our Prestige Natural Shape Egg Patty

PRODUCT Natural Shape Egg Patty Plain Round Egg Patty Homestyle Scrambled Egg Patty Cheddar Mushroom & Bacon Crustless Quiche Garden Vegetable Crustless Quiche Spinach Ricotta Egg White Crustless Quiche Homestyle Plain Omelette

BRAND

PACK SIZE

SCC CODE

GFS#

SYSCO#

Prestige Burnbrae Farms Prestige Burnbrae Farms Burnbrae Farms Burnbrae Farms Prestige

144 x 49 g 153 x 1.5 oz 54 x 85 g 48 x 95 g 48 x 95 g 48 x 95 g 48 x 100 g

10065651023188 10065651002701 10065651410025 10065651013301 10065651013042 10065651013646 10065651250010

1299841 5516497 N/A 1360352 1360346 1360341 1225803

4392587 0547265 5532629 5321544 5321538 5321514 5075983

T H E B U S I N E S S O F E G G S™ 22 | THE BOTTOM LINE December 2021

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Sign up at rational-online.com THE BOTTOM LINE December 2021 | 23

Menu data

Popular menu items

Build-your-own value meals are the fastest growing menu trend in Canada, according to recently released data from Technomics.

While supply chain shortages and operational challenges have compelled operators to streamline their menus, one trend has proven to be popular with customers — build-your-own value meals.

Build-your-own value meals top the list of fastest-growing dishes, with +800% year-over-year growth. Pasta/noodle value meals (+260%) have also shown year-over- year growth.

Global flavours show no signs of slowing down, with soy and ginger (+38%), Philippine (+37%) and Vietnamese (+24%) all making appearances on the list of fastest-growing flavours.

Hard seltzers (+613%) have exploded on menus in the past year.

But several cocktails have declined, including coladas/pina coladas (-69%), daquiris (-65%) and martinis (-54%).

24 | THE BOTTOM LINE December 2021

Fastest-Growing Dishes and Adult Beverages

Year- OverYear Change

Build-Your-Own Value Meals 800% Hard Sparkling Water/Soda 613% Pasta/Noodles Value Meals 260% Take-and-Bake 200% Veggie Breakfast Sandwich 88% Meal Kits 63% Sauce 62% Drink Add-On 58% Other Kids Side 54% Other Hot Dog Other White Wine Chicken Quesadilla Entree

53% 40% 39%

Protein Flavoured Water

38% 32%

Quarter

Total Menu Items

Quarter-OverQuarter Change

Q1 2020

30,124

0%

Q2 2020 Q3 2020 Q4 2020

30,987 28,870 28,114

3% -6% -2%

Q1 2021 Q2 2021 Q3 2021

28,363 28,440 27,712

1% 0.2% -3%

www.eriemeats.com THE BOTTOM LINE December 2021 | For additional products & details please contact your Erie Meats Sales Representative

25

GO FIS Recipes

Seafood has never tasted so good!

These creative recipes from High Liner pack a flavour punch that will have your customers coming back for more.

BUFFALO SHRIMP FAJITAS INGREDIENTS

10 High Liner Oven Crunch Buffalo Shrimp – frozen 5 small flour tortillas ¼ cup bell peppers – julienne ¼ cup white onions – julienne 1 tbsp chopped coriander ½ tsp ground cumin ½ tsp smoked paprika 1 tbsp vegetable oil

METHOD Cook buffalo shrimp according to box directions Sauté peppers and onions with veg oil, cumin, paprika and coriander. Season to taste Place sautéed vegetables on a skillet and top with cooked buffalo shrimp Serve with warm tortillas, and sides of sour cream, shredded cheese and salsa.

BAJA STYLE LOADED FISH FRIES INGREDIENTS 1 portion High Liner Alaska Wild Fish Fries 2 tbsp guacamole 2 tbsp pico de gallo 1 tbsp crumbled Mexican cheese 3 slices charred jalapeno (garnish)

METHOD Cook Alaska wild fish fries according to box directions STOUT BATTERED FISH TACOS

26 | THE BOTTOM LINE December 2021

Strategically place the remaining ingredients on top of the fries and serve

SH!

IRISH POUTINE A new twist on a classic dish that your customers will love!

INGREDIENTS

STOUT BATTERED FISH TACOS

454g Guinness Beer Battered Shrimp

Mexican tacos get an interesting Irish twist by using High Liner’s Guinness Beer Battered Cod Tenders.

681g French Fries

Makes: 24 tacos

100g white onion, minced

INGREDIENTS

10g garlic, minced

24 Soft flour or corn tortillas, lightly toasted 24 High Liner Guinness Beer Battered Cod Tenders 2 3/4 cups each red and green cabbage, thinly shredded 2 tsp kosher sale

25g unsalted butter

25g All Purpose Flour 240ml Guinness Stout Beer 240ml Beef or Chicken Broth 65g scallions, sliced 227g cheddar cheese curds

2 limes

METHOD

2 3/4 cups prepared Pico de Gallo

Preheat deep fryer to 350 degrees. Preheat oven to 400 degrees.

The Pickled Onions 2 cups red onion, sliced thin into julienne 3/4 cup red wine vinegar 10g white sugar 3/4 tsp kosher salt For the Malt Vinegar Aioli 1 tbsp Dijon Mustard 1 tbsp Malt Vinegar 2tbsp Heavy Mayonnaise 1 tsp Kosher Salt 3/4 tsp Black Pepper

METHOD Preheat fryer to 350 degrees.

Combine cabbage, kosher salt and lime juice in a large bowl by rubbing the ingredients together by hand for 30 seconds. Set aside.

Mix the pickled onion ingredients together in a small bowl and let stand.

In a small mixing bowl, stir together all of the malt vinegar aioli ingredients until a homogeneous aioli is achieved.

BUFFALO SHRIMP FAJITAS

Prepare the stout gravy. In a small, heavy bottomed saucepan melt the butter over a medium setting. Add the minced onions to the pan and cook for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds before adding the all-purpose flour. Mix the flour into the butter until a thick paste forms. Toast this paste, or ‘Roux’, for approximately 2 minutes being careful not to scorch or burn the flour.

Add both the stout beer and broth of choice and mix well with a wire whisk to break up any clumps of flour. Cook for 3-5 minutes until the stout gravy thickens.

BAJA STYLE LOADED FISH FRIES

Season with salt and black pepper to taste.

Cook the French fries according to the package instructions. Divide cooked fries onto two large oven safe plates.

Top equally with the reserved cheese curds.

Bake in the preheated oven for 3-5 minutes just to begin melting the curds.

Cook the Guinness battered cod tenders according to the package instructions.

Cook the Guinness shrimp according to package instructions, deep-frying for approximately 3 minutes until cooked through.

Build individual tacos beginning with a bed of approximately 50 grams of cabbage mixture. Top with a single Guinness Cod Tender and garnish with the pickled onions, Pico de Gallo and malt vinegar aioli to finish.

Remove the melty curds and French fries from the oven. Drizzle each plate with approximately 180 ml of stout gravy. Top with cooked Guinness shrimp and garnish with scallions.

IRISH POUTINE THE BOTTOM LINE December 2021 | 27

28 | THE BOTTOM LINE December 2021

GRAPHIC DESIGN SERVICES Set yourself apart from your competition with professional branding and messaging!

R.I.B.A. Foodbuy Foodservice has a full-time graphic designer that can take care of all your creative content needs, including menus, logos, brochures, business cards, and so much more! We will work one-on-one with you to create the perfect design that reflects your restaurant’s style and needs, all within your budget.

We also have printing services available to complete your job.

Contact the R.I.B.A. office. 1-888-320-RIBA (7422) for a free quote on your project.

• Menus (Dine In/Takeout) • Logos • Advertisements (Print/Web) • Posters, Signage • Flyers, Mail Cards • Social Media promos • Table Cards • Gift Certificates • Business Cards ... and more!

D A I LY

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½ Price Burgers

with a purchase of a beverage

$11 Fish n’ Chips

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with a purchase of a beverage

$16 10oz. New York Steak

with a purchase of a beverage

House Wine $1.00 per ounce

FRIDAY

$5 Martinis All Day BABY!

SATURDAY

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THE BOTTOM LINE December 2021 | 29

Supply chain

Out-of-stock and soaring prices Restaurants are facing sky-high prices for every purchase they make to keep their operation running. Wholesale prices for takeout containers, plastic utensils, napkins, frying oil and many food products have risen dramatically since the supply chain was disrupted by the pandemic last year and producers have worked to replenish products with a shortage of workers.

Here are some key areas to take note of:

30 | THE BOTTOM LINE December 2021

FREIGHT Shipping containers are in high demand, seaports are congested and there are capacity issues on vessels. Not only is this causing shipments to be delayed, but companies are paying premiums for the containers.

Ocean freight volumes are 250% above year ago levels. The demand for containers is higher than the available supply, which is driving costs up.

Truckload pricing is 12.2% above last year’s levels and is expected to continue to rise, due to supply limitations on drivers and trucks.

OIL U.S. soybean supply is at its second tightest supply on record, next to 2013. Corn is traditionally used for bio-fuel in countries such as Brazil and China, and as those stocks deplete, they move to using other oils such as canola and soy, putting a strain on that supply as well. Retail sales have increased as stay at home activities have been on a steady increase.

COFFEE Coffee prices have hit a seven-year high due to poor weather, shipping snarls and soaring fertilizer costs threatening to curb supply. Elevated freight costs and a lack of container ships hinder exports. Brazil and Colombia, which account for almost three-quarters of the world arabica output, have been hard hit by weather woes. The Brazilian crop is estimated to be down 25.7% year-over-year after drought and frost damaged trees. Rains will remain crucial for any 2022 recovery. Colombia is struggling with excessive rains that cut yields and heighten the risk of plant disease.

ALUMINUM Aluminum prices are reaching 10-year highs as supply can’t keep up with demand, partly attributed to the beverage market and the growing trend of canned wine and spirits, cold-brew coffees and new sodas. Much of the aluminum supply is in Asia and trapped behind ocean freight port issues.

“Green” aluminum – not produced with coal - is in demand, and as a result, aluminum products branded as “low-carbon” are starting to charge a premium price.

DAIRY MILK

The Canadian Dairy Council announced a price increase for February 2022, nearly double previous record set in 2017. The cost of milk used to make dairy products for the retail and restaurant sectors will increase by an average of 8.4 per cent and butter will increase by 12.5%. On top of that, feed prices for dairy cows are up 27%.

PACKAGING- PLASTICS, PAPER, CORRUGATE & DISPOSABLES Virtually all paper products — from paper towels to cereal boxes to coffee cups — are in short supply as mills struggle to keep up with demand and shipping bottlenecks cause delays and problems for consumers and businesses. It really all comes down to paper pulp. It’s produced in mills. Many of the cardboard-producing paper mills around the world shut down at different points during the COVID-19 pandemic. While plants have come back online, they’re still scrambling to fill a backlog of orders.

Hard to do when they are slowed down because of worker shortages and the availability of recycled paper for processing.

The supply of plastic products remains short and unable keep up with the growing demand. Pricing is expected to improve in 2022, but will still remain above last year’s levels, as manufactures are able to increase production

DROUGHT High temperatures and drought are affecting a number of crops.

Drought conditions across Canada, the U.S, and even Russia have impacted durum wheat crops, which could affect other food staples such as pasta.

Significant drought in the Northern Plains resulted in extremely poor wheat crop conditions with harvest around 40% smaller than last year. NOAA’s winter outlook — which extends through February 2022 — also indicates that drought will persist and develop in the Southern Plains. Continued dryness this winter does not bode well for 2022 planting conditions, especially if the spring remains dry as well.

Droughts and heat waves have wiped out cotton crops across the U.S., which is the biggest world exporter of this commodity.

China, with 17% of the global cotton supply, is facing concerns of forced labour, causing some companies to find other sources at a higher cost and with tighter supplies.

LABOUR SHORTAGES Canadian Food manufacturing had 28,000 vacancies before the pandemic. Some estimate that number has increased by at least 50% since March of 2020.

On farms and in food processing, labour shortages are not new, but it is worse than it has ever been.

Farmers can’t get bodies in fields to pick product, and as such food won’t make it into the food chain and will become waste.

Manufacturers, distributors and direct delivery suppliers are experiencing the same labour shortages, which impacts delivery schedules and causes delays in deliveries.

~R.I.B.A.

THE BOTTOM LINE December 2021 | 31

Employee retention

What employees want Restaurants across Canada are struggling to hire — and keep — employees. Aside from offering higher wages and enhanced benefits, here’s five things you can do to help retain your employees.

RESPECT Employees want to be treated with respect. That means treating them with dignity, compassion and care. Treat your employees the same way you would want someone treating you. Acknowledge that as individuals, they may have different needs, different backgrounds, different perspectives.

TRUST Employees want to be trusted to do their jobs. They need to have the freedom to work on their own and make decisions. And with that comes support.

Willingly, and happily, give them the support/training/ advice they need to make the proper decisions and to be able to complete the job on their own.

Micromanaging employees often leads to negative feelings, distrust, lack of motivation and erosion of interpersonal relationships.

APPRECIATION A job that gives no recognition or appreciation can be depressing. Make sure your employees know that you appreciate and value the work they do. Even the smallest jobs have a great impact on how smoothly your operation runs, so never underestimate the efforts that are put in. It can be as easy as giving a simple heartfelt “thank you”, an employee-of-the-month award or an office lunch for all. Appreciation is good for employee engagement, motivation and retention and can strengthen employee relationships.

BE EQUIPPED To be successful at their jobs, employees need to have the right tools and skills. Make sure all your employees have the proper training on any technology, tools, devices that they need to use, customer relations, collaborations skills, food handling skills Find online training resources you can tap into and make them readily available to your employees.

COMMUNICATION/CLARITY Be clear about what your employees are supposed to do and why it’s important. Keep the rules and guidelines clear and concise. The rules must be the same for every employee and for yourself. Don’t change the rules multiple times in a short time frame, which will only lead to confusion as to what the most recent changes are. Keep the lines of communication open so that if employees do have questions, they know they can come ask.

32 | THE BOTTOM LINE December 2021

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THE BOTTOM LINE December 2021 | 33

Trending

Elevating the Kid’s Menu Goodbye french fries? Hello salad?

Parents have been calling for healthier, more varied fare on children’s menus, and now restaurants seem to be responding.

A recent study from Technomic reports that kids menus have been seeing a shift since pre-pandemic times. Operators are starting to offer healthier and more-sophisticated menu items in place of the standard kids meal items. Some of the fastest-growing ingredients on kids menus shows this health movement. Cucumbers are up 15.7%, sweet potato fries are up 9.7% and grapes are up 9.4%.

Chefs are putting extra thought and effort into what they offer younger diners. Some skew healthy, with plant-based proteins and ancient grains, while others look to approximate the adult experience on a smaller scale, adapting dishes so they are a better fit for children.

Remember, it’s often the kids that are the deciding factor on where the family goes to eat out. So making the kids happy with some great tasting food, with options that they like, and food that meets the parents’ standards, all create a winning combination.

NOTABLE KIDS MENUS ITEMS, YEAR-OVER-YEAR GROWTH Kids Chicken Strips/Nuggets

0.0%

Kids Grilled Cheese

-16.5%

Kids Mac and Cheese

-3.4%

Kids Hamburger

-22.4%

Kids Specialty Drinks

+21.7%

Kids Salad

+29.4%

UPSCALE YOUR KIDS MENU • Serve kids meals that are healthy, visually appealing, and taste great.

• Pint-sized beverages: Add a selection of fruit/ veggie smoothies and mocktails • Add kid-sized adult menu offerings .• Forget the bland and offer new flavourssweet thai chili dips, salsas, guacamole can all be added on the side • Add plant-based options • Add ethnic options

~Source: Technomic Ignite menu data

34 | THE BOTTOM LINE December 2021

Make a Difference

SUPPORT

Local 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.

®

THE BOTTOM LINE December 2021 | 35

You could be losing out on money.

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

Have you let the 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 Associate Account Manager Nancy.Rasic@foodbuy.ca 519.668.3396 ext. 208 Toll Free (Ontario) 1-888-320-RIBA (7422)

MO RT ON FOOD

36 | THE BOTTOM LINE December 2021

S E RV I C E

NEW! Sweet Sriracha Shrimp Dip • An irresistible dip featuring plump shrimp, spicy Sriracha sauce and honey to create the perfect balance of savoury and sweet.

• Minimal prep work required - simply heat and serve.

• Perfect as a taco stuffing or serve layered over tortilla chips with shredded cheese, guacamole and sour cream.

Code

SCC

Description

Count/Size

Origin

Brand

Pack

Size

SH02758

10070057457062

Sweet Sriracha Shrimp Dip

Random

USA

Phillips

6 x 2 lb

10 lb

Let’s talk about growing your business!

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THE BOTTOM LINE December 2021 | 37

COFFEE gets an UPGRADE

Be bold and innovative with your coffee in 2022. Your customers will than

Canadians love their coffee. In fa estimated 5 million 60-kg bags of were consumed in Canada over th year, a figure that has steadily incr over the past ten years.

Coffee remains the most-cons beverage in Canada, with 71% of Can enjoying it daily.

The key for foodservice operat 2022 will be to be bold with innovatio experiments in the coffees they offer creating an inviting and lasting in-p consumer experience.

New mixology techniques and i tions, global influences and flavour are spurring on the consumption gro Cold brew and iced coffee have growing forces, and baristas are advantage of them by adding new fla and textures.

The health conscious have more o now than ever before with alternative collagen creamers, matcha lattes an even a mushroom coffee.

Ingredient and flavour combinatio plentiful for those who want to try m something new.

So we’ve rounded up a few of the you to test out, but beware — they c addictive. Happy drinking!

38 | THE BOTTOM LINE December 2021

E

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act, an coffee he past reased

sumed nadians

tors in ons and r, while person

innovatrends owth. e been taking avours

options e milks, nd yes,

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1

MEXICAN COFFEES

Guests will willingly flock to something new when it delivers an authentic, bold taste experience.

Mexican coffee offers that unique flavor combination that can’t be replaced.

Try It •H ot coffee, Kahlua, tequila, cinnamon, whipped cream •H ot coffee simmered with cinnamon sticks, orange peel, chocolate, piloncillo (Mexican sugar), vanilla

2

BOBA COFFEE

Boba pearls were originally used in milk tea, which originated from Taiwan (sometimes called Bubble Tea). In its most basic form, the drink consists of black tea, milk, ice, and chewy tapioca pearls, all shaken together like a martini and served with a fat straw to accommodate the marbles of tapioca that cluster at the bottom of the cup.

And now Boba coffee is taking on followers.

4

SPARKLING BUBBLES

Sparkling beverages are trending, so why not add the fizz to your coffee, which yes, is a real thing. You can make sparkling coffee using espresso, cold-brew, or freshly brewed coffee that has cooled to room temperature before adding ice and your choice of sparkling beverage.

Try It •S ugar, lime juice, lime zest, sparkling water, cold brew coffee •E spresso, simple syrup, mint, sparkling water •C old brew coffee, orange juice, sugar, club soda •C old-brew coffee, concord grape juice, sparkling water

5

COLD-BREW COCKTAILS

Cold brew is a trendy chilled coffee that tends to be higher in caffeine than your regular cup of java. And it makes the perfect adoption to most cocktail recipes.

Try It

Try It

•C old brew, vodka, hazelnut liqueur, chocolate syrup, heavy cream

•C old brew coffee, honey, heavy cream, boba pearls, ice

•C old-brew coffee, spiced rum, Tia Maria coffee liqueur, sweetened condensed milk, ice

3

SALT

Adding a pinch of salt to coffee will reduce the bitter flavors and bring out the sweetness. (Adding sugar only masks the bitterness a little bit, while salt neutralizes it completely.)

In Northern Scandinavia, consumers have added salt to brewed coffee for decades.

Try It •C ooled strong coffee, simple syrup, sea salt, whipping cream •E spresso, sea salt, vanilla almond milk, ice

6

PROFFEE

Protein coffee, or proffee, is a coffee recipe made by combining coffee and a protein shake or powder. You can use espresso, cold brew or regular coffee.

It’s a convenient way for consumers to boost their coffee routines with a protein punch,making a good addition to breakfast or brunch menus.

Try It •C old-brew coffee, protein shake, ice •C ooled brewed coffee, banana, peanut butter, protein powder, almond milk THE BOTTOM LINE December 2021 | 39

t comes from 55 years as a Burger market i

Belmont Beef Burgers to our premium Bu ger, our Burgers are the benchmark for flav and ease.

ular Belmontʼs SKUs perfect to serve to your cu

Brand Code Belmont Meats proudly introduces a high quality, mouthwatering SCC burgers and ground beef thatʼs sure to become your patronsʼ favorite.

Belmont’s BurgersBelmont are a result of an unyielding commitment to quality % Meats 100 60597 3535 ingredients, the honed skills of our masterful in-house chefs, uncompromising % standards and the trust that Belmont 100industry 60597 comes from Meats 55 years as a Burger market icon.3535 -20 From 'best in its class'Belmont Meats 100 60597 3535 Belmont Beef Burgers to our premium Butcher's

Reserve™ CanadianButcher's burger, our Burgers are the benchmark for flavour, texture3537 Halal Beef, 80% Reserve™ 100 60597 and ease.

Belmont Meats Belmont Meats Product Brand Belmont Meats GROUND BEEF, FROZEN 85% Belmont Meats ER,Belmont 4OZLean Ground Beef, Butcher's Reserve™ Belmont Medium Ground Beef, 80% Belmont Meats BURGER, 5OZ Butcher's Reserve™ Belmont Ground Beef Nutrigrind 80-20 Belmont Meats

100 60597 3536 100 60597 3536 SCC Code Pack Size 100 60597 3536 100 60597 35350 60597 4 2/2.5 Kg 100 3537 100 60597 35352 8 2/2.5 Kg 100 3854 100 60597 35354 60597 2 2/2.5 Kg

Below are the most popular Belmontʼs SKUs perfect to serve to your customers:

Butcher's Reserve™ Medium Ground Halal Beef, 80% Butcher's Reserve™

mont products, please call our BEEF Meats BURGERS, FROZEN BELMONT BEEF BURGER, 4 OZ Belmont Meats 888.267.6328 ext.

320 BELMONT BEEF BURGER, 6 OZ Belmont Meats BELMONT BEEF SLIDER, 1.75 OZ BUTCHER'S RESERVE HALAL BEEF BURGER, 4OZ BUTCHER'S RESERVE CANADIAN BEEF BURGER, 5OZ

Belmont Meats Butcher's Reserve™ Butcher's Reserve™

oom time. While beef long been family For more informationa about Belmont Meats products, please call our representative at 1.888.267.6328the ext. 320 key comfort food, emic is elevating Itʼs a burger boom time. While beef ales of burgers and burgers have long been a family favorite and a key comfort food, the ongoing pandemic is elevating interest and sales of burgers and grinds.

40 | THE BOTTOM LINE December 2021

100 60597 35374 0

2/2.5 Kg

100 60597 35360 3 100 60597 35362 7 100 60597 35364 1 100 60597 35378 8 100 60597 38542 0

40 x 4oz 27 x 6 oz 46 x 1.75 oz 40 x 4 oz 32 x 5 oz

Introducing

the true crowd pleaser -

Belmont Beef Burgers! ✓ For perfect bun coverage, burgers come in 1.75oz slider and 4oz, 5oz and 6oz sizes. ✓ Homestyle burger with a consistency and taste that rivals hand-made patties. ✓ Uncommonly juicy burger, with less flares and shrinking. ✓ All our Burgers are made with ONLY pure beef, salt and complimentary spice blend.

Introducing

BELMONT GROUND BEEF OUR SIGNATURE GRIND THAT IS CONSISTENTLY A CUT ABOVE! ✓ Conveniently sized in 2 x 2.5 kg portions per case. ✓ Custom ground to cater to 75%, 80% and 85% lean tastes. ✓ For the consumer that demands the best, our premium Butcher’s Reserve™ grinds are made from 100% Canadian Beef. ✓ To address the growing demand from the ethnic community, Belmont is proud to offer a Ground Halal Beef option.

THE BOTTOM LINE December 2021 | 41

In the News CHAMPAGNE RECOVERY Champagne sales are set to reach a four-year high this year, driven by strong exports to the United States and Australia.

The forecast should cheer wine producers that face their worst output in 40 years in 2021 after vineyards were ravaged by frosts and mildew fungus attacks.

The industry also suffered from the closure of bars and restaurants during the pandemic.

But in 2021, with the reopening of markets and an economic upturn, sales are estimated to hit 305 million bottles of 75 centilitres, compared with 297 million in 2019, before COVID-19.

In 2020 sales hit a record low of 245 million bottles.

The strong demand for champagne this year leading up to Christmas could cause some shortages agents have warned.

PEPSI + KRAKEN = 0 CARBON EMISSIONS PepsiCo Beverages North America’s new sponsorship deal with NHL expansion team the Seattle Kraken includes supporting the sustainability missions of the team’s home ice, the Climate Pledge Arena. The arena has pledged to eliminate single-use plastic by 2024 and become carbon neutral by 2040.

PBNA is also committed to achieve net-zero annual carbon emissions by 2040.

The soft drinks company is planning to use rPET plastic for all of its products by 2030, while Pepsi Zero Sugar will be produced exclusively with this recycled material from 2022.

The shift to rPET is expected to reduce greenhouse gas emissions by 30 per cent per bottle.

PepsiCo also plans to reduce virgin plastic by half in its products by 2030 and to use plastic packaging of which 50 per cent is made from recycled materials.

ONTARIO CUTTING WSIB PREMIUMS Ontario’s Workplace Safety and Insurance Board (WSIB) is cutting premium rates in 2022 by $168 million, bringing the total reduction in premiums since 2018 to $2.4 billion.

The Ontario government is also proposing

42 | THE BOTTOM LINE December 2021

to enable the WSIB to work with the Canada Revenue Agency to streamline remittances for businesses. This change would reduce administrative costs and burdens by giving businesses an efficient one-stop-shop for submitting payroll deductions.

Worker benefits will be increasing by 9.4 per cent and the growth of premiums is being capped to an increase of 3.2 per cent through a regulation under the Workplace Safety and Amendment Act. Under the new classification, hotels and restaurants will have a 2022 class rate of 0.94 cents, dropping from the 2021 rate of $1.05.

WORLD’S BEST 50 RESTAURANTS The World’s 50 Best Restaurant Awards (think of it as the Oscars of the fine dining world) has named the winners for 2021 and the top two eateries are both in Copenhagen.

The No.1 spot went to Noma, possibly the best known restaurant in the world and the best known name in gastronomy. Second place went to Geranium.

The awards were cancelled in 2020 due to Covid The world’s best 50 restaurants list.

AI INTELLIGENCE AT TIM’S Tim Hortons is testing artificial intelligence-assisted technology at 12 select restaurants across Canada with the goals of providing recycling and composting education for guests and driving increased recycling and diversion rates.

Waste bins at the select restaurants will be equipped with a screen and product image recognition technology to identify packaging items that guests scan. The screen provides guidance to guests on whether the items they scanned can be recycled or go into the compost bin or should go in the waste bin.

The test period will begin with an analysis of how guests are currently using the waste, recycling and compost bins in select restaurants before the on-screen guidance is turned on. The technology is currently installed at test restaurants in Vancouver and will be added to select restaurants in Alberta, Manitoba, Ontario, Quebec and Nova Scotia before the end of the year. ~R.I.B.A.

MILK, BUTTER PRICES SET TO SOAR The Canadian Dairy Commission (CDC) has recommended an 8.4 per cent increase in the price of farm gate milk starting early next year, which is expected to raise the cost of milk used to make dairy products for the retail and restaurant sectors.

The higher price, which works out to an extra six cents a litre, is intended to help offset rising production costs due to the COVID-19 pandemic, including soaring feed, energy and fertilizer costs.

Butter is another product subject to price adjustment.

The support price for butter used by the CDC in its storage programs could increase by 12.4 per cent. The CDC says it stores butter to guarantee an adequate supply and prevent shortages.

The new prices will become official once they are approved by provincial authorities in early December 2021.

BEST MEMORIES START WITH THE BEST BEEF. Your guests deserve the very best beef this holiday — and you deserve customers raving about how great your food is. Serve them Certified Angus Beef ® steaks and roasts hand cut by Macgregors’ artisans.

Scan here to learn more about your opportunities with Macgregors.

THE BOTTOM LINE December 2021 | 43

In the News

Minimum wage set to rise in Ontario The minimum wage will increase Jan. 1, 2022 to $15 an hour from the current $14.35.

Premier Doug Ford says the Ontario government will raise the province’s minimum wage to $15 an hour by the new year.

The minimum wage will increase Jan. 1 to $15 an hour from the current $14.35.

Servers and bartenders minimum hourly wages will be harmonized at $15, up from the current $12.55.

“Liquor servers have previously received below the general minimum wage, based on the belief customer tipping can make up the difference,” the government said in a news release. “However, many of these workers have increasingly seen their tips pooled and redistributed among many staff, making it harder for them to make ends meet.”

For a full-time minimum wage worker, this raise equates to an extra $1,350 a year and will affect more than 760,000 Ontarians.

Students under the age of 18 who work 28 hours or fewer during the school year or in the summer will also see an increase from $13.50 to $14.10 an hour.

General minimum wages compared

YUKON $15.20 NORTHWEST TERRITORIES $15.20 BRITISH COLUMBIA $15.20

NUNAVUT $16.00

ALBERTA $15.00 SASKATCHEWAN $11.81 MANITOBA $11.95

NEWFOUNDLAND/ LABRADOR $12.75

ONTARIO $15.00

Quebec has a lower minimum wage of $10.80 for tipped workers. British Columbia recently lifted both its minimum and server minimum wages to $15.20 in June, 2021.

In other provinces, servers make the minimum wage.

44 | THE BOTTOM LINE December 2021

QUEBEC $13.50

PRINCE EDWARD ISLAND $13.00

NEW BRUNSWICK $11.75

NOVA SCOTIA $12.95

THE BOTTOM LINE December 2021 | 45

NEW

NON-GMO

GLUTENFREE

VEGAN

FULLY COOKED

PLANT-BASED

BREAKFAST PATTIES Seasoned with Sage, Black Pepper, Marjoram, Rosemary and White Pepper.

Give an ordinary morning extraordinary flavour with our plant-based sausage patties. Fully cooked and bold in taste, these juicy patties are the perfect size for breakfast sandwiches, but are just as delicious served on their own.

Simply heat, eat, and seize the day.

BOTTOM LINE December 2021 46 | THEAlternative 1) Technomic, Proteins Study, October 2018. 2) Datassential, Plant Based Is Sprouting Webinar, 2020.

NO ARTIFICIAL

COLORS OR FLAVORS

72%

of consumers consider Breakfast Sausages an appealing plant-based protein product, second only to Burgers.1

+110% Vegetarian Sausage menu penetration 4-year growth at restaurants that serve Breakfast2

FOODSERVICE CANAD

NEW

PREPARED IN CANADA

NON- GMO

NO ARTIFICIAL FLAVORS

6G PROTEIN PER SERVING

PLANT-BASED

PEPPERONI It’s time to serve everyone’s favorite pizza topping in a plant-based way. Our Field Roast Plant-Based Pepperoni is packed with the rich flavors of traditional Italian seasonings and delivers on visual expectation with a deep red hue and artisanal particulate definition. Arriving pre-sliced and fully cooked, these delicious pizza toppers are an easy way to elevate any menu. So dig in, and try our Plant-Based Pepperoni today!

1) Datassential, Plant Based Is Sprouting Webinar, 2020.

2) Kerry, Winning with Plant-Based, 2019.

FULLY COOKED

+328% menu penetration growth of Plant-Based since 2018.1

69%

of plant-based consumers find Plant-Based Pizza appealing. 2

THE BOTTOM LINE December 2021 | CANADA 47 FOODSERVICE

A WORLD-CLASS SOME SEAFOOD has all the LUCK Collaboration

POPULAR

VERSATILE

GUINNESS is one of the top selling stouts

With three delicious selections to choose from,

®

Distinctive Seafood a GUINNESS worldwide among all global premium beerofbrands.

Two long-standing symbols greatness have there’s come together to create the one and ® product to fit almost any Liner diningFoods. operation.

It’s a real image-builder for your establishment. only GUINNESS Distinctive Seafood product line, exclusively from High ®

Thanks to the combined passions of High Liner Foods’ culinary team and Diageo, PROFITABLE EXCLUSIVE the maker of GUINNESS,® this new line of our premium seafood delivers bold flavour, ® When you menu seafood with an iconic We’ve blended original GUINNESS beer, an Irish and a distinctive taste that’s second to none. brand like GUINNESS,® you will have Stout, with our finest seafood to create a truly original taste that cannot be recreated anywhere.

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customers come back time and again.

Member Advantage | 17

No guesswork, JUST GREAT SEAFOOD Serve consistently delicious, battered seafood with a unique product line you’ll be proud to call your own. With subtle hints of GUINNESS,® a dark, rich amber colour and a crisp texture, these seafood creations can’t be duplicated!

• Appeals to GUINNESS® stout enthusiasts and “first-timers” alike

• Individually quick-frozen to give you better control over your inventory and minimize waste

• Fully prepared, simply fry in minutes from frozen— no skilled labour required

• No beer or specialty ingredients needed • Consistent flavour, quality and appearance every time you serve

PRODUCTS 10008896

10026795

10026794

GUINNESS® Beer Battered Cod Fillets Approx. 105 g / 4 oz

GUINNESS® Beer Battered Cod Tenders Approx. 28-57 g / 1-2 oz

GUINNESS® Beer Battered Shrimp Tail-Off 27-33/lb

To learn more about GUINNESS® Distinctive Seafood, visit highlinerculinary.com  highlinerculinary.com

 1.877.991.3474

highlinerculinary

©2019 HIGH LINER FOODSERVICE. ALL RIGHTS RESERVED. ™ TRADEMARK OF HIGH LINER FOODS INC. ®THE GUINNESS WORD AND ASSOCIATED LOGOS ARE TRADEMARKS OF GUINNESS & CO. AND ARE USED UNDER LICENSE. THIS PRODUCT IS INTENDED FOR PURCHASE AND ENJOYMENT

BY PEOPLE OF LEGAL PURCHASE AGE FOR ALCOHOL BEVERAGES. PLEASE REMEMBER TO DRINK GUINNESS® RESPONSIBLY.

Member Advantage | 19 THE BOTTOM LINE December 2021 | 49

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 50 | THE BOTTOM LINE December 2021 ClubProcure is a proud corporate partner of the Canadian Society of Club Managers

clubprocure.ca

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Noteworthy Caffeine fix Meet the world’s most expensive burger The Golden Boy Burger from De Daltons in Voorthuizen, Netherlands now claims the title of the world’s most expensive burger — with a hefty price tag of 5,000 euros (about $7,200 CAN) It all starts with the patty, which is made from ground A5 Japanese Wagyu beef and chuck short ribs. It’s then topped with Italian white truffles, Paleta Iberico Bellota ham, onion rings with Dom Perignon in the batter, Beluga caviar, smoked duck egg mayonnaise, and king crab. The barbecue sauce has Kopi Luwak coffee and Macallan single malt whiskey in it. All of this is between two halves of a saffron gold-leaf bun that also has some Dom in it.

To get this burger at De Daltons, you have to order two weeks in advance and send a deposit of 750 euros.

That title used to belong to a burger at Fleur in the Mandalay Bay Casino in Las Vegas, which cost $5,000. But that burger, which featured wagyu beef, foie gras and black truffle shavings, also included a bottle of 1995 Chateau Petrus from Bordeaux, which accounted for much of its cost.

“In any given month, seven in 10 Canadians will have consumed a coffee in the past day,” says Robert Carter, President, Coffee Association of Canada. “Now, in the later months of 2021, we are still in recovery mode. As of August 2021, 23 per cent of respondents had a coffee prepared out-of-home the previous day compared to pre-pandemic levels of 40 per cent.”

The lethal dose of caffeine for most people is about 10 grams, although this varies from person to person.

So even with the most highly caffeinated energy drink, you would still have to drink around 30 of them in rapid succession to reach the 10 g range.

FAST FOOD ... in the beginning The history of fast food can be traced back to July 7, 1912, with the opening of a fast food restaurant called the Automat in New York, founded by Joseph Horn and Frank Hardart. The company also popularized the notion of “take-out” food, with their slogan “Less work for Mother”.

Sandwiches, hot dishes, and desserts were all freshly made and showcased in enclosed glass door compartments. Hungry? Drop a nickel in a slot, open the door to your chosen compartment, and pull your dish right out. Business boomed and more were opened across the city and remained extremely popular throughout the 1920s and 1930s. The all-day crowds that swarmed the Automat began to disappear in the 1950s as city dwellers moved to the suburbs and many office buildings opened their own cafeterias.

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Snack time According to a report from Technomic that tracks when consumers are engaging with foodservices, there is an ongoing decline in the traditional dinner daypart with younger diners. And the trend is continuing into the late-night daypart. On the upside, there is an increase in morning and afternoon snacking time.

It’s expected that this trend will continue, putting new demands for flexibility on operators.

48 46

Percent visiting foodservice establishments, by daypart

44

(18-24 years guests) 2015

2019

2020

23 22 22 13 12

11

Late night/ Other snack

9

Dinner

11 13

Afternoon snack

Lunch

4 2 3

6 6 6

Morning snack

Breakfast

For the quote of it..

“As far away as you can get from the process of mechanisms and machinery, the more likely your food’s going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it.

Let them make it.” ~ Chef Mario Batali

There’s a robot for that Yamaha Motor Co., The Kubota Corp. and Impact Ventures have made a $25 million investment in US-based startup Advanced Farm Technologies. AFT’s TX robotic strawberry harvester uses artificial intelligence and image sensors to detect ripe berries. Grippers at the end of the robot arms gently pick the ripe berries. The company says the machine is capable of harvesting around the clock.

Camel milk creations A new beverage is brewing in central Nairobi: cappuccinos made with a splash of camel’s milk.

At CJ’s Restaurant, a popular café in downtown Nairobi, the menu features drinks such as “camel-ccinos” and “camelattes.”

The UN Food and Agriculture Organization says camel milk has triple the amount of vitamin C compared to cow’s milk.

Ongoing studies have also shown evidence that the milk can reduce cholesterol and improve digestive disorders.

Though a longtime daily staple for some in the region, the beverage lacks an organized and widespread route to market. Instead, the milk is most often found in informal markets around the country.

While the potential for growth exist, challenges continue to hinder camel milk’s expansion, including limited roads, lack of infrastructure and cold storage that prevent large-scale production and delivery of the dairy.

~R.I.B.A.

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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: (226) 559-8723 Director of Accounts - Foodservice, Multi-unit Franco Bajzelj Franco.Bajzelj@foodbuy.ca M: (647) 381-4329 Account Manager Vito Di Cristo Vito.Dicristo@foodbuy.ca M: (514) 346-6742 Account Manager - Foodservice Mandy Ouellette Mandy.Ouellette@foodbuy.ca M: (416) 888-0604 Associate Account Manager Nancy Rasic Nancy.Rasic@foodbuy.ca M: (226) 339-4238 General Manager Rich Hsu Rich.Hsu@compass-canada.com 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 1-866-292-8363 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 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.

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