The Bottom Line magazine Spring 2022 by Foodbuy

THE

BOTTOMLINE Spring2022

Introducing Now a preferred supplier with R.I.B.A./Foodbuy Foodservice

PLUS

Drink up!

Need produce? Trending

Up-and-coming beverage flavours that hit the right note for your summer menus

Questions you should be asking before joining a produce purchasing program

These items are trending on global menus... and you just might want to give them a try! THE BOTTOM LINE SPRING 2022 | 1

LIMITED TIME OFFER! MARCH 1-MAY31, 2022

BIB REBATES

$5rebates $3

rebates on 20L BIBs! on 12L BIBs!

Contact your R.I.B.A. or Pepsi representative for details. Broadline distribution (FSD) and Pepsi Direct Customers are eligible New customers and existing members are eligible.

2 | THE BOTTOM LINE SPRING 2022

Pepsi® - PepsiCo, Inc. Used under licence. ©PepseCo Canada ULC, 2012

CONTENTS

THE

BOTTOMLINE SPRING 2022

Virtual restaurants

48 51

The Great Canadian Bagel Survey Drink up!

Noteworthy

Why you should considere this option

These up and coming beverage flavours hit just the right note for summer menus

Food for thought

Global food trends

trends

in season

These six new items mimic some of North America’s favourites, but with local twists

Everything you need to know about carrots, iceberg lettuce and red onions — three must-have ingredients for your spring menu

5 16

From our desk Marketing: The Big Idea

Recipes

Inflation

Marketing ideas you can use

Breakfast just better with these tasty - and healthy - egg recipes Snapshots of the top categories affected by inflation and the drivers behind the increases

produce Purchasing programs

Questions you need to ask about your produce purchasing program

Adding or Switching Distributors?

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

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

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

THE BOTTOM LINE SPRING 2022 | 3

LIMITED TIME OFFER March 1-May 31, 2022

$2.50 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.

Contact your R.I.B.A./Foodbuy Foodservice or Pepsi representative for details. 4 | THE BOTTOM LINE SPRING 2022

Glass 330ml

330ml

500ml

750ml

1.5L

Two long years Two years. Two years of uncertainty. Two years of lost revenue. Two years of closures broken only by partial re-openings. Two years of new rules. Two years of not knowing. Two years of trying to find a new normal. And here we stand today. The fortunate survived. The unfortunate shuttered their doors and slowly walked away from their livelihood, unable to financially carry on any longer. Are we to the end of the pandemic yet? That’s the million dollar question. Close, but probably not the end. But many restaurants across Canada are now able to return to their regular hours, welcoming back guests. Patios will be brimming with happy patrons this summer, as well as tables inside. So that’s a win. But it seems as one crisis draws to a close another one starts to slap us hard. Inflation. Ongoing supply chain issues have been biting into our pocketbooks for a few months now. We’ve seen the prices of needed ingredients and supplies inching upwards this past year. — if we were able to get them. And now, the Russian-Ukrainian war is escalating costs at an unprecedented pace, and will continue to do so for the foreseeable future. Restaurants are grappling with raising their menu prices. It’s a fine balance between keeping your profits happy and keeping

your customers happy. A survey by Restaurants Canada found food costs are one of the top three challenges restaurants are facing — along with additional shutdowns and pandemic-related debt. But for those that have already done so, they note that regulars have noticed the higher costs, but have been understanding. So as summer approaches, and we open our doors to more patrons, do so with a happy heart. Customers are eagerly anticipating getting out for a summer of food and drinks at their favourite eateries, and trying out many new ones. Sure prices may be higher, some ingredients may still be out of our reach, but we survived! And we are open! And as always, if you need any help, or have any questions, no matter how big or small, our team is here to support and help you in any way we can. Together we will make this a great year! Chris 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 Mandy Ouellette, Account Manager - Foodservice Kiran Thandi, Account Manager - Foodservice Kerstin Fulford, Director of Marketing and Communications

THE BOTTOM LINE SPRING 2022 | 5

TIP: For under-ripe onions with skin that stubbornly clings to the vegetable, run it under warm water. The heat helps to loosen the skin, making peeling a snap.

In-season

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

ICEBERG LETTUCE • Iceberg lettuce got its name from the fact that California growers shipped it covered with heaps of crushed ice in the 1920s. It had previously been called Crisphead lettuce. • Lettuce is pretty much immune to any form of preservation. You can’t freeze, dry, can, or pickle lettuce. • The ancient Greeks believed that lettuce induced sleep, so they served it at the end of the meal. The Romans continued the custom. However, the dictatorial Emperor Domitian (81-96 AD) served it at the beginning of his feasts, so he could torture his guests by forcing them to stay awake in the presence of the Emperor. • Iceberg lettuce accounts for 70 percent of the lettuce grown in California (the nation’s lettuce leader)

RED ONIONS • Red onions are slightly higher in fiber than white onions. • Red onions contain a good amount of iron and calcium while white onions lack in both. • Purple onions get their color from beneficial plant chemicals called anthocyanins. • Red onions are native to three distinctly different regions, Turda in Romania, Tropea in Italy and Wethersfield, Connecticut in the United States. • Red onions are subtly sweet and mild enough to eat raw. If you find the flavor too strong when raw, try soaking them in cold water before using. • The skin of the red onion can be used to make dye

CARROTS

TIP: The easiest way to core iceberg lettuce is to firmly whack the head, core side down, against the kitchen counter. The force dislocates the core from the tight leaf structure, and, with a quick twist, it pops right out.

6 | THE BOTTOM LINE SPRING 2022

TIP:

All colours of carrots have a subtle difference in their taste. White carrots taste less earthy and are a bit sweeter than red and purple. Purple carrots have a subtle peppery flavour that is more noticeable when eaten raw.

• There are over 100 species of edible carrots. • A carrot is 87% water • Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidant. • Orange carrots get their bright color from beta carotene, an antioxidant that your body converts into vitamin A. • Individuals with low vitamin A levels are more likely to experience night blindness, a condition that may diminish by eating carrots or other foods rich in vitamin A or carotenoids • One teaspoon can hold 2000 carrot seeds. • You get more of the carrot’s nutritional value if you cook them before eating. Raw carrots only release around 3% of their nutritional value once digested by the human body. Whereas, cooking carrots helps increase the amount of nutrition released during digestion by up to 39%. ~R.I.B.A.

Eggs for brunch, so convenient! Scrambled, hard boiled, omelettes and quiches . . . we know eggs are a favourite breakfast and brunch staple. Create unique Burnbrae breakfast boards for a shareable feast thanks to our wide variety of fully-prepared menu solutions. With easy-to-follow instructions, the results are quick and you save on labour – just heat and serve.

PRODUCT

Perfect for custom takeout food boxes, inviting customers to recreate a delicious brunch at home or at work. With Burnbrae Farms, the possibilities are endless.

Homestyle Plain Omelette Homestyle Cheddar Cheese Omelette Homestyle Western Omelette Homestyle Italian Herbs Omelette Homestyle Plain Parsley Omelette Fully Cooked Refrigerated Scrambled Eggs Egg White Patty Natural Shape Fried Egg Patty Natural Shape Egg Patty Fried Egg Patty Plain Round Egg Patty Plain Round Egg Patty Plain Round Egg Patty Plain Egg Patty

BRAND

PACK SIZE

SCC CODE

GFS#

SYSCO#

Prestige Prestige Prestige Prestige Prestige Prestige Prestige Prestige Prestige Burnbrae Farms Burnbrae Farms Burnbrae Farms Burnbrae Farms Burnbrae Farms

48 x 100 g 48 x 100 g 48 x 100 g 48 x 85 g 48 x 100 g 12 x 0.84 kg bag 96 x 58 g 144 x 49 g 144 x 49 g 180 x 43 g 120 x 57 g 153 x 43 g 144 x 50 g 96 x 65 g

10065651410063 10065651410070 10065651410087 10065651410094 10065651410100 10065651014957 10065651005467 10065651021399 10065651023188 10065651002718 10065651002114 10065651002701 10065651011499 10065651005177

1434294 1434288 1434255 1434287 S/O 1299843 1317840 1299859 1299841 2711868 3387347 5516497 1261309 S/O

5575420 5575505 5575364 5575464 5575440 4385833 1318407 4392142 4392587 0302588 0357061 0547265 S/O 1318363

T H E B U S I N E S S O F E G G S™ burnbraefarmsfoodservice.com

| 1 800 666-5979

*VOTED MOST TRUSTED EGG BRAND BY CANADIAN SHOPPERS BASED ON THE BRANDSPARK® CANADIAN TRUST STUDY, 2021 AND 2020.

THE BOTTOM LINE SPRING 2022 | 7

Programs

4 Questions to ask about your produce purchasing program As we head into summer, fresh produce becomes top of mind for many restaurant operations. Because produce is a perishable category, there are a number of unique considerations. Below are some questions worth posing as you evaluate the produce solution for your operation.

Do you have confidence that the program is competitively priced? To meet your organization’s financial goals, ensure your programs are being priced competitively among others in the market. Program owners should be able to clearly explain how they benchmark and should have a contract structure that protects against escalating market conditions. When evaluating your options, look for a partner who offers transparency into all pricing components, including freight and distributor markups. Maintaining relationships with growers and distributors can be complicated, so find a partner that makes it easy. Some negotiate various costs on your behalf, including costs from growers, transportation costs and distribution costs. Also consider their produce purchasing volume. The scale of the program owner can provide some measure of confidence that the produce program is competitive.

Does the program offer a network of nationally-managed local distributors? When exploring a new produce purchasing program, it is critical to understand the extent of the program coverage. A variety of independent local vendors comprises the highly-fragmented produce market. If your operation is national, you need to contract with a partner that can provide local vendors throughout the country. But not all of these potential partners touting a national footprint offer the same level of flexibility. It 8 | THE BOTTOM LINE SPRING 2022

is important to understand whether coverage is locked into a single produce vendor depending on the market or whether the procurement partner contracts with multiple vendors in each market to give units flexibility and ensure program competitiveness.

What steps does your produce supplier take to ensure the food safety and quality for their customers? Food safety and quality are extremely important components to analyze when choosing your produce partner. You should be confident that your partner ensures products are safe, legal and can meet quality expectations. Do they have processes in place to prevent and/or minimize any potential outbreaks or exposure and can they prove it? Look closely at the program owner’s food safety and QA practices at every step of the supply chain. Some will offer dedicated quality assurance teams that closely monitor product recalls and withdrawals. It is also important to understand if the potential partner’s quality assurance plan includes identifying, tracing and recalling the product as well as providing detailed recall protocols to avoid any potential exposure. Most suppliers achieve and maintain certification to food safety certification programs benchmarked and recognized by the international group, the Global Food Safety Initiative (GFSI). Additionally, some vendors require growers to include certificates of insurance in their contracts to ensure you have coverage.

What additional resources does the program provider bring to bear? When exploring your produce program options, it is crucial to consider what resources a partner would offer that could provide additional value to your operation. Some will offer detailed reporting and

centralized client support. Some may also offer dedicated category and sourcing teams to manage the contracted commodities and to provide consistency throughout the supply chain cycle. It is also important to inquire about the kinds of information a partner may offer. There is a wide array of industry resources that track market conditions. These may be helpful to you when making purchasing decisions for your units. In addition, some suppliers offer order guides and compliance management, if requested, to ensure your units are purchasing the right contracted products and are managing their produce programs as efficiently as possible. If your company prioritizes doing business with minority-owned and diverse vendors, it is important to understand whether any potential partner has a sufficient number of contracted options. Ask the supplier about their diverse supplier portfolio and how they advocate for diversity within the industry. The same also goes for sustainability. Consider what sustainable practices they utilize and how they track performance in this area. Some may also be able to provide detailed reporting in specific areas like organic and local. ~ Foodbuy

Choosing a produce partner can be challenging, but it doesn’t have to be! Foodbuy helps manage each component of the supply chain to provide transparency and consistency to all members. If you’d like to learn more about our local and regional produce programs, please contact your R.I.B.A./Foodbuy Foodservice rep.

Your Produce Partner

REGIONAL PRODUCE PROGRAM

We’ve Got Your Fresh Needs Covered Foodbuy offers everyday solutions for the most challenging purchase in your kitchen—produce. Our expansive portfolio includes a fresh, seasonal mix of fruits and vegetables all backed by our commitment to provide quality, traceable products with local options. With the regional produce program, our suppliers can deliver ingredients right to your doorstep.

The Foodbuy Difference ► Direct delivery ► All suppliers meet Global Food Safety Initiative (GFSI) certification requirements ► Food traceability from field to fork ► Locally grown options as season permits ► Freshcut value add options, where available ► Coming soon - Weekly market updates available on Foodbuy’s Member Portal

Regional DSD Produce Suppliers

Please contact your Foodbuy Account Manager for more information.

THE BOTTOM LINE SPRING 2022 | 9

LEADBETTERS IS NOW A PREFERRED SUPPLIER WITH

Introducing Good taste, good value A proudly Canadian, family business. Trusted for taste and value since 1926

10 | THE BOTTOM LINE SPRING 2022

Beef Grinds, Beef Burgers, Beef Patties

R.I.B.A./FOODBUY FOODSERVICE

Depend on Leadbetters to deliver satisfaction Canadian Roots For almost a century now, the Leadbetter family has proudly been providing good taste and value with their meat products. The Leadbetters humble roots go back to 1926 when the Leadbetter’s Butcher Store opened on Main Street, Markham, Ontario. In 1974, Leadbetter’s Market opened in Washago, Ontario, and by 1981, a new location was set up to provide butchering and meat products. In 1980, the infamous “Cowboy Steak” was created, a marinated cross rib cut which proved to be very popular on the BBQ. The Leadbetter reputation soon spread through central Ontario, enabling the company to grow into the custom plants and facilities that it operates today. From that simple family run butcher shop to our world class operations today, we are always proud to be invited to the family table. These days, Leadbetter Foods is one of the largest employers in Orillia, Ontario. Leadbetter Foods has been part of Premium Brands Holdings Corporation since 2017 and we continue to grow, from strength to strength. We pride ourselves in producing high quality, great tasting beef and pork

Sausages, Pork chops

products. Leadbetter Foods is federally registered and inspected by CFIA with two meat processing plants, both of which are BRC accredited.

Wide range of quality products We’re a proud manufacturer and supplier of highquality protein solutions to restaurants, foodservice operators, caterers, all sectors of the Hospitality Industry, and other organizations. We pay special attention to better understand and address the unique needs and challenges of our clients. Leadbetter Foods offers a wide range of fine protein offerings across Ontario, including: • Bacon: Smoked, Double Smoked, 40 Series (14/16, 16/18 and 18/22 slices) • Peameal Bacon, Bacon Ends and Pieces • Ground Beef (regular, medium, lean, extra lean) • Patties and Burgers (all sizes and meat cuts) • Steaks and Roasts • Breakfast Pork Sausages • Pork Chops (bone in and boneless) Having our own fleet, ensures product freshness and quality. You can count on our consistent product quality, superior customer service and dependable delivery.

Smoked Bacon, Peameal Bacon

Steaks and Roasts THE BOTTOM LINE SPRING 2022 | 11

LEADBETTERS IS NOW A PREFERRED SUPPLIER WITH Good taste, good value STEAKS/ROASTS AA Canadian beef; Boneless, extra lean; Consistent quality; Individually vacuum sealed Product PRODUCT CODE Code

PACK PackSIZE Size

DESCRIPTION Description

Weight, WEIGHT SCC-14SCC-14 (KG) kg

BFZ-CS05

6oz Seasoned Cowboy Steak AA

24x170g

4.08

20873587006482

BFZ-CS10

8oz Seasoned Cowboy Steak AA

20x227g

4.54

20873587006499

BFZ-CS15

10oz Seasoned Cowboy Steak AA

16x284g

4.54

20873587006505

BFZ-TM00

Teres Major

15pc/bx

C/W/kg

20873587000732

BFZ-BS00

Extra Lean Stewing Beef

2x5lb

4.54

20873587006246

BFZ-SF00

Extra Lean Beef Stir-fry

1X10lb

4.54

20873587006337

GROUND BEEF/GRINDS IN TUBES Product PRODUCT CODE Code

BFF-LG01

100% beef; Fat content max. Lean ....17% Medium .... 23%

Weight, PACK Size SIZE WEIGHT Pack (KG) kg

DESCRIPTION Description Lean Ground Chuck / Sirloin (60/40)

SCC-14 SCC-14

2x2.27kg

4.54

10873587001862

BFZ-LG00-S

Extra Lean Ground Sirloin FZ

2x2.27kg

4.54

20873587000503

BFF-LG00-C

Lean Ground Chuck AA+ FR

2x2.27kg

4.54

10873587000773

BFZ-LG00-C

Lean Ground Chuck AA+ FZ

2x2.27kg

4.54

20873587007083

BFF-LG00-A

Lean Ground Angus AA+ FR

2x2.27kg

4.54

20873587007090

BFZ-LG00-A

Lean Ground Angus AA+ FZ

2x2.27kg

4.54

20873587007274

BFZ-LG01

Lean Ground Beef Tubes Coarse FZ

2x2.27kg

4.54

20873587007076

BFF-LG00

Lean Ground Beef FR

2x2.27kg

4.54

90873587006123

BFZ-LG00

Lean Ground Beef FZ

2x2.27kg

4.54

20873587000763

BFF-MG00

Medium Ground Beef FR

2x2.27kg

4.54

20873587007106

BFZ-MG00

Medium Ground Beef FZ

2x2.27kg

4.54

20873587000756

BFF-RG00

Regular Ground Beef FR ( Special Order)

2x2.27kg

4.54

20873587007113

BFZ-LG50

Lean Ground Beef Econo FZ

2x2.27kg

4.54

20873587001418

BFZ-MG50

Medium Ground Beef Econo FZ

2x2.27kg

4.54

20873587001425

BRZ-LG10

1lb Lean Ground Beef Cubes (Squares)

30x1lb

13.61

20873587000008

PEAMEAL BACON Product PRODUCT CODE Code

Pickled pork backs rolled in cornmeal, from well trimmed pork main muscle backs

DESCRIPTION Description

Weight, WEIGHT SCC-14 SCC-14 (KG) kg

PFF-PP02

Peameal Deli Premium 0x0 1/2's FR

6 Pack

C/W/kg

90873587003213

PFZ-PP00

Peameal Deli 0x0 1/2's FZ

2 Pack

C/W/kg

90873587003244

PFF-PP00

Peameal Deli 0x0 1/2's FR

6 Pack

C/W/kg

90873587002315

PFZ-PS01

Peameal Deli Sliced 3MIL 140-155 Count

5kg

5.00

40873587003256

PFZ-PS00

Peameal Deli Sliced 5MIL105-120 Count

5kg

5.00

40873587003263

PFZ-PS02

Peameal Deli Sliced 7MIL 70-85 Count

5kg

5.00

40873587003270

PFZ-PS03

Peameal Deli Sliced 9 MIL 50-65 Count

5kg

5.00

40873587003522

PORK BREAKFAST SAUSAGES Product PRODUCT CODE Code

12 | THE BOTTOM LINE SPRING 2022

PACK PackSIZE Size

Shelf life 180 days

DESCRIPTION Description

PACK Size SIZE Pack

Weight, WEIGHT SCC-14 SCC-14 (KG) kg

PFZ-SB06

Pure Pork Bfst. Sausage Premium 7/lb

5kg

5.00

40873587002358

PFZ-SB10

Pork Breakfast Sausage Premium 12/lb

5kg

5.00

40873587003287

PFZ-SB01

Pork Breakfast Sausage Buffet 12/lb

5kg

5.00

40873587002402

PFZ-SB05

Pork Breakfast Sausage Buffet 14/lb

5kg

5.00

40873587002334

R.I.B.A./FOODBUY FOODSERVICE PATTIES/BURGERS Product PRODUCT CODE Code

Home Made Texture and Appearance; EASY PEEL Vac Pac

DESCRIPTION Description

PACK PackSIZE Size

Weight, WEIGHT SCC-14SCC-14 (KG) kg

BFF-PA04

4oz Fresh VP Chuck Pattie FR

40x4oz

4.54

20873587001180

BFF-PA20

6oz Fresh VP Chuck Pattie FR

30x6oz

5.10

20873587001197

BFF-PA30

8oz Fresh VP Beef Pattie (30)

30x8oz

6.80

20873587001879

BFF-PA03

3.5 oz Fresh VP Beef Pattie

50x3.5oz

4.95

10873587001534

BFZ-PA12

4 oz VP Beef Puck Pattie

36x4oz

4.08

10873587001589

BFF-PA15

36x5.5oz

5.61

10873587001633

BFZ-PA25

5.5 oz Fresh VP Beef Puck Pattie 5.5 oz VP Beef Puck Pattie

36x5.5oz

5.61

20873587001838

BFZ-PA20

4oz Angus Pure Beef Patties

40x4oz

4.54

20873587001470

BFZ-PA10

6oz Angus Pure Beef Patties

27x6oz

4.54

20873587001173

BFZ-PA15

8oz Angus Pure Beef Patties

20x8oz

4.54

20873587001234

BFZ-BG00

4oz Great Canadian Burger

40x113g

4.54

10873587001695

BFZ-BC10

6oz Canadian Classic Burger

36x170g

6.12

10873587001725

BFZ-BC15

8oz Canadian Classic Burger

30x227g

6.80

10873587001749

BFZ-BC00

1.9oz Canadian Classic Slider

72x53g

3.88

10873587001732

BFZ-CB04

4oz Cowboy Burger

40x113g

4.54

10873587001695

BFZ-CB06

6oz Cowboy Burger

30x170g

5.10

20873587001920

BFZ-CB08

8oz Cowboy Burger

30x227g

6.80

20873587001937

BFZ-PA00

4oz Pure Beef Pattie

36x113g

4.08

20873587000046

BFZ-PA60

6oz Pure Beef Pattie

24x170g

4.08

20873587000053

BACON

PRODUCT FEATURES: Dry Smoked, Naturally Maple Hardwood Smoked, Single Pack Product Weight, PACK PRODUCT DESCRIPTION Description WEIGHT SCC-14SCC-14 Pack Size SIZE CODE (KG) Code kg PFF-BS40

40 Series Smoked Side Bacon CC 18-22

5kg

5.00

30873587009602

PFF-BM40

40 Series MAP Smoked Side Bacon CC 18-22

5kg

5.00

30873587009596

PFF-BS20

Smoked Side Bacon CC 14-16

5kg

5.00

30873587003136

PFF-BS21

Smoked Side Bacon CC 16-18

5kg

5.00

30873587003150

PFF-BS22

Smoked Side Bacon CC 18-22

5kg

5.00

30873587003167

PFF-BS23

Smoked Side Bacon CC 20-24

5kg

5.00

30873587003310

PFF-BS20-D

Double Smoked Side Bacon CC 14-16

5kg

5.00

30873587003143

PFF-BS21-D

Double Smoked Side Bacon CC 16-18

5kg

5.00

30873587003204

PFF-BS22-D

Double Smoked Side Bacon CC 18-22

5kg

5.00

30873587003174

PFZ-BS50

Smoked Side Bacon Econo (Frozen)

5kg

5.00

30873587002634

PFZ-BS90

Smoked Side Bacon Ends (Frozen)

5kg

5.00

30873587003198

PFZ-BT00

Smoked Bacon Trim Smoked Bulk

22.68

PFF-BP00

Double Smoked Side Bacon Slab

PFF-BS74

Bacon Sliced Smoked CC 4mm VP 3PK

SEASONED PORK CHOPS Product PRODUCT CODE Code

40873587002952

2pc/bx

C/W/kg

3x 2.33kg

7.00

90873587009000

Individually Vacuum Sealed, Easy Peel Easy to Use, Extended Shelf Life

DESCRIPTION Description

PACK PackSIZE Size

Weight, WEIGHT SCC-14SCC-14 (KG) kg

PFZ-CB01

4oz Boneless Pork Chop

40x4oz

4.54

40873587002853

PFZ-CO00

4oz Bone In F/S Pork Chop

40x4oz

4.54

40873587002884

PFZ-CO05

5oz Bone In F/S Pork Chop

32x5oz

4.54

40873587002891

PFZ-CO15

6oz Bone In F/S Pork Chop

27x6oz

4.54

40873587002907

PFZ-CO40

10oz Bone In Frenched Pork Chop

16x10oz

4.54

40873587002914

THE BOTTOM LINE SPRING 2022 | 13

i i NEW!

Naturally Maple Smoked Bacon in MAP Packaged fresh to stay fresh Introducing Naturally Maple Smoked Bacon in MAP by LEADBETTER FOODS A new line of foodservice bacon that not only tastes tender and juicy but, thanks to Modified Atmosphere Packaging (MAP), is designed to stay that way even longer. MAP uses an optimal blend of safe gases: oxygen, carbon dioxide and nitrogen to seal in freshness without the need for chemical preservatives or additives. So, our bacon retains its flavour, colour, texture and nutrition for 70 days. But that’s not all that makes Leadbetters’ Naturally Maple Smoked Bacon so delicious: 

We use only the finest Premium Center Cut Bacon



We naturally cure our bacon for 4-5 hours of smoking process with Real Hardwood Smoke vs. adding liquid smoke



Conveniently MAP sealed into two bags (2 x 2.5 kg) instead of one to optimize the freshness and maximize the shelf life of 70 days



Available in different varieties and thicknesses: 16-18 slices per lbs, 14-16 sl/lb, Double Smoked 16-18 sl/lb, 4mm to fit any style of operation

LEADBETTER FOODS INC.

14 | THE BOTTOM LINE SPRING 2022

Orillia, ON L3V 2M2 PHONE: 705-325-9922 I FAX 705-325-9982 WWW.LEADBETTERFOODS.CA

Naturally Maple Smoked Bacon in MAP Packaged fresh to stay fresh CODE

FORMAT

SCC

PFF-BM21

16-18 sl/lb

30873587003662

PRODUCT DATA Pack Weight, NET:

INGREDIENTS

5 kg (2 x 2.5 kg MAP packed)

NFT

Pork, Water,

PFF-BM20

14-16 sl/lb

30873587003655

TI x HI:

10 x 10

PFF-BM86

4mm

30873587009558

Cases per Pallet:

100 cases

PFF-BM21-D

16-18 Dbl

30873587009565

Case Dimensions: (L x W x H)

38cm x 27cm x 10cm

Salt, Sodium Erythorbate, Sodium Nitrite, Smoke NO ALLERGENS

IMPROVED PACKAGING BEFORE

NOW

PRODUCT FEATURES:  Premium Center Cut Bacon

 Conveniently MAP sealed into two bags

 Naturally Cured with Real Hardwood Smoke  MAP packaged for freshness – 70 days

STORAGE INSTRUCTIONS: Keep Refrigerated ≤ 4°C

Separate raw meats from ready-to-eat foods Product Shelf Life: 70 days from a pack date

LEADBETTER FOODS INC.

 Available in different varieties and thicknesses

PREPARATION INSTRUCTIONS: Combi: 325°F (163°C) From 12 to 15 minutes Convection: 325°F (163°C) From 12 to 15 minutes Smooth plate: From 8 to 10 minutes Medium. Orillia, ON L3V 2M2 PHONE: 705-325-9922 I FAX 705-325-9982 WWW.LEADBETTERFOODS.CA THE BOTTOM LINE SPRING 2022 | 15

Marketing

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

Celebrate the day!

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

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 May and June that could easily be used to make an LTO. May 1: National Chocolate Parfait Day 5: Cinco de Mayo 5: Totally Chipotle Day 6: International No Diet Day 8: Mother’s Day 8: National Empanada Day 10: National Shrimp Day 11: Eat What You Want Day 13: International Hummus Day 13: National Apple Pie Day 15: National Chocolate Chip Day 17: National Walnut Day 21: National Waiters and Waitresses Day 23: Victoria Day 25: National Brown-Bag-It Day 26: National Cherry Dessert Day 28: National Burger Day 30: National Mint Julep Day

It’s the little things that count. And the little things go along way in making customers happy. These restaurants sure know how to make those little count. 1. A Burger King in Norway made a designated spot for you to empty your drink before you throw the cup out... 2. A pizza chain in Finland gives free dip for the crust, because they hate to see pizza crust going into the garbage. 3. Jollybee, a Filipino fast food chain, puts red flags on their spicy chicken to indicate that they’re spicy rather then you guessing, or trying to remember 3. A&W has an easily accessible hand-washing station in their dining room. ~R.I.B.A.

16 | THE BOTTOM LINE SPRING 2022

June Graduates month 1: World Milk Day 3: National Egg Day 3: National Donut Day 4: National Cheese Day 7: National Chocolate Ice Cream Day 8: Jelly-Filled Doughnut Day 10: National Iced Tea Day 12: International Falafel Day 14: National Strawberry Shortcake Day 15: National Lobster Day 16: Fresh Veggies Day 18: International Sushi Day 19: Father’s Day 19: National Martini Day 20: National Vanilla Milkshake Day 21: First Day of Summer 21: Nat’l Indigenous Peoples Day 22: National Onion Rings Day 25: National Strawberry Parfait Day 30: National Ice Cream Soda Day

THE BEST BEEF BRINGS BACK THE BEST CUSTOMERS

THE BOTTOM LINE SPRING 2022 | 17

18 | THE BOTTOM LINE SPRING 2022

THE BOTTOM LINE SPRING 2022 | 19

Power your Business with Secure Payment Solutions from Chase As a business owner, you need simple, secure and easy-to-use solutions to accept card payments. Your customer comes first so why not let them pay the way they want, wherever business happens for you today. With Chase Merchant Services, you're getting more than 20 years of experience helping businesses accept payments in-store, online and on-the-go with the products, service and technology that suit your every business need. Chase can help your business grow. Find out how.

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Competitive rates that keep more of your hard earned dollars in your own pockets. When you're running a business, every dollar counts.

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.

Trends

The portable breakfast It’s all about convenience

While sandwiches and eggs top the list when it comes to the most preferred breakfast items, ham and poultry dishes are gaining popularity. One of the biggest factors when ordering breakfast away from home on weekdays is convenience. Many people are commuting to work, short on time, running late, already juggling the day’s hectic schedule. So it makes sense that handheld breakfast sandwiches, wraps and pastries are among consumers’ go-to items and are commonly found on limited-service breakfast menus. But take note. Consumers are now leaning towards portable items that contain some protein as opposed to breakfast starches — notably breakfast burritos (24%) and ham (21%) which have both been on the rise since 2019.

Q: When you purchase breakfast away from home during the week, which of the following do you eat occasionally (at least once every 90 days)? 50%

Breakfast Sandwich

43%

Eggs * Potato side

39%

Muffin

38%

Bagel

37%

English muffin

37%

Toast/other bread

28%

Breakfast pastry

25%

Breakfast burrito/wrap

24%

Bacon/Peameal bacon

24%

Pork Sausage

22%

French toast/pancake/waffle

22%

Ham

21%

Cheese

21%

Croissant

21%

Doughnut

21%

Here’s a snapshot of some global breakfast innovations: • Wendy’s rolled out a new breakfast platform in the Philippines that features breakfast rice, savory tapa and meatloaf. • Burger King is promoting its new King Breakfast in the UAE, complete with halloumi and falafel muffin sandwiches. • Texas Chicken, an international brand of Church’s Chicken, has a new breakfast lineup in Malaysia, with biscuit sandwiches, wraps and fried chicken on the bone. • TGI Fridays in Russia offers all-day breakfast menus with American diner themes.

*Includes hash browns, potatoes, home fries as a side

~Source: Technomic Ignite menu data

THE BOTTOM LINE SPRING 2022 | 21

Labour shortages

Short on staff & time? We can help...so you can have a little peace of mind back Labour shortages remain a constant hurdle, as businesses continue to struggle to overcome the challenges of the pandemic. Employers have tried offering added incentives such as higher wages, bonuses, and flexible hours, but have been received with little uptake. Offering such perks is not an option for all employers as most businesses’ sales have not yet recovered from the losses caused by the pandemic. Currently, less than half of small businesses are making their usual sales. According to Statistics Canada, job vacancies can be seen across all provinces, with the largest increases in Quebec, Ontario, and B.C. Foodbuy Canada has developed a Labour Savings Guide to support our Members during these difficult times. Labour shortages have been disrupting businesses among several sectors, preventing many operators from recouping their losses from the COVID-19 pandemic. This guide features pre-prepared products with long shelf lives that will save your kitchen staff time, minimize labour requirements and add to your bottom line. Sections include pre-cooked proteins, deli features, bakery and dessert items, salads and produce. We will continue to monitor this ongoing issue impacting Members to ensure optimal assistance with your business needs, as we understand there are many areas of your operation that demand your attention. For further information regarding any of the content in this guide, please reach out to your R.I.B.A./ Foodbuy Foodservice Account Manager.

HELP WANTED

731,900

jobs were vacant in Canada during the second quarter of 2021.

30.3% of Canadian businesses are reporting labour shortages.

64% of Canadian businesses say labour shortages are limiting their growth.

DOWNLOAD THE LABOUR SAVINGS GUIDE 22 | THE BOTTOM LINE SPRING 2022

THE BOTTOM LINE SPRING 2022 | 23

FOOD TRENDS

NEW MENU ITEMS

TRENDING ON GLOBAL MENUS

This past winter, many menus throughout North America showcased sought-after feelgood comfort foods with healthier-for-you options. Now, these menu items and ingredients are showing up in other parts of the world, but with a few local twists.

LOMITO VEGETAL Betos in Argentina is going in a healthier direction with a vegetarian take on a popular street food—Lomito Complete — a steak sandwich made with thin slices of grilled steak, then layered with toppings and condiments much like a burger. Betos’ Lomito Vegetal swaps in eggplant for the classic steak and tops it with eggs, mayo, cheese, tomato and lettuce. 24 | THE BOTTOM LINE SPRING 2022

THE COLOUR PURPLE The purple food trend is traveling overseas to Indonesia, where Burger King is taking it to the limit with its Purple Seoul in Indonesia. The color permeates every ingredient in this burger, including the bun and toppings of purple cabbage and blueberries. It’s one item in a limited-time purple menu that also includes Korean fried chicken, purple ice cream and purple floats.

NOT CHICKEN WINGS We all know that chicken wings have been in low supply throughout Canada and the U.S. But it’s also been diminished in Colombia too, where Buffalo Wings is menuing breaded, boneless thighs that can be ordered with any of the chain’s dipping sauces. Operators outside the U.S. are also looking into different chicken parts as low supply and higher prices make wings somewhat of a luxury.

HOT FOR HONEY Hot honey is increasingly showing up as a favourite on our pizza menus as part of the sweet-heat trend. Papa Johns is taking the trend to the U.K. with it’s hot and sweet Bee Sting Pizza. The pizza is topped with flower honey, pepperoni and jalapenos.

THE MIGHTY AVOCADO There’s no doubt that the mighty avocado is growing in popularity. And now avocado is growing as an ingredient in beverages, especially in Asia. The Avocuddle lineup at Bask Bear Coffee in Malaysia includes a coffee frappe that blends avocado with coffee, an espresso drink pairing avocado with coffee-cheese foam, a chocolate frappe and an Avocuddle Aren Frappe, sweetened with palm sugar.

FETTUCCINE CARBONARA CHICKEN TACOS this mashup is on the menu at Milky Lane in Australia. cheesy noodles are tucked inside a deep-fried chicken taco.

THE BOTTOM LINE SPRING 2022 | 25

Style for the Kitchen and Beyond. No matter the role, Chef Works has a uniform solution to suit your specific needs. Discover not only an expansive range of on-trend and functional apparel, but also a commitment to outfitting your team at the right price point.

R.I.B.A MEMBER BENEFITS • Access to our full inventory of best-in-class apparel • Exclusive negotiated pricing • A huge selection of products that create a cohesive look across all departments • A dedicated team to identify and provide solutions for your uniform programs • Unrivaled customer service and support

FREE CONSULTATION

Email marketing@chefworks.ca to discuss your needs and discover your ideal solution.

DIGITAL CATALOGUES

Click here to browse or email us at marketing@chefworks.ca to receive it in your inbox.

EMAIL US NOW

IN-HOUSE EMBROIDERY

26 | THE BOTTOM LINE SPRING 2022

BROWSE CATALOGUES

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Get the digital showroom experience with a large array of images and lifestyle videos. DISCOVER ON-TREND STYLES

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Individually Wrapped Cheesecake Effortless Dessert & Snacking On-Site | Delivery | Takeout

New York Style Plain Mini Cheesecake

New York Style Strawberry Mini Cheesecake

New York Style Salted Caramel Truﬄe Mini Cheesecake

The classic & creamy New York style cheesecake, on a rich graham crust.

A New York style cheesecake topped with strawberry puree & strawberry pieces on a vanilla shortbread cookie crust.

SLFB Code: 20151 Pack Size: 24 ct. Unit Weight: 3.25 oz

A New York style cheesecake with cocoa powder & brown sugar, topped with chocolate truffles & salted caramel on a chocolate cookie crust.

SLFB Code: 20152 Pack Size: 24 ct. Unit Weight: 3.48 oz

Perfect portions packaged for easy anytime eating

Single-serve convenience for simple indulgence

Made with real cream cheese

SLFB Code: 20153 Pack Size: 24 ct. Unit Weight: 3.45 oz

No high-fructose corn syrup

No colours from artificial sources and no artificial flavours

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Marjorie Smith 647-236-4424 msmith@saraleefb.com

EGGS Your go-to food that packs a nutritional punch

According to Technomics 2022 Global Restaurant Trends Forecast for 2022, eggs are the restaurant darling of 2022. Egg sandwiches are having a moment in many parts of the world and will soon dethrone the chicken sandwich as the next must-have-on-my-menu restaurant item. Operators will showcase eggs in more all-day sandwiches and handheld offerings, complementing them with premium ingredients, housemade sauces and elevated preparation methods. Eggs are perfectly suited for a post-pandemic slot in the limelight—simple, universal, craveable, adaptable, suggestive of new beginnings. Eggs also create opportunity for punny concepts and quirky branding, bringing some fun back to the dining experience. Eggs are a delicious, nutrient powerhouse, packed with a ton of protein. One large egg contains 6 grams of protein and is a good or excellent source of eight essential nutrients including Vitamins D, B12, B2, B5, A, all for just 70 calories. Because of their nutrient content, eggs can play a role in weight management, muscle strength, brain function, eye health and more. Finding comfort Comfort foods, meals we associate with happy times, were a top trend in 2021, and will continue to be so well into this year. But expect to them have an elevated twist. And eggs can play a big role in that. Pizza anyone? Top it with an egg. Poutine? Make it a breakfast poutine with eggs. Labour/cost-saving solutions Labour shortages. Food price increases. Two obstacles that are making the restaurant business tough for all. Eggs can play into solutions for both scenarios. They are versatile enough to fit into all dayparts of your menu, leading to streamlined menus that can help you cut costs. They are quick and easy to prepare, reducing needed labour. Less meat Eggs are healthy inexpensive source of protein, and are a good substitute for meat in some dishes. And in a time where many people are opting to eat less meat, this can be a win for your menu.

28 | THE BOTTOM LINE SPRING 2022

CELEBRATE WITH EGGS! ON THE CALENDAR Easter Sunday April 17, 2022 National Egg Day Friday, June 3, 2022

It’s a fact

Interesting facts about eggs you need to know

Eggshell colors have nothing to do with the flavor or nutritional value of the egg. Brown, white, and even blue and green eggshells are simply indicative of the breed of hen. The hen’s diet determines the color of the yolk. Some producers feed natural supplements like marigold petals so that their hens lay eggs with brighter yolks. Egg “size” is determined by how much the egg weighs, not by its circumference. A Canadian Grade A egg must have a thick white and well-centered yolk, a very small air cell and a clean, sound shell. A hen’s feed can change the nutritional value of her eggs. A hen that has more flax seed in her diet will have more omega-3 in her eggs. A hen will sometimes lay an egg with two yolks when she is beginning to lay eggs (at about 17 or 18 weeks of age) or near the end of her reproductive life due to hormonal changes. When this happens, the shell forms around two yolks instead of one, creating a double-yolked egg. A hen will begin to lay eggs when she reaches the age of maturity — between 18 and 20 weeks. The thickness of an egg shell is related to egg size, and egg size is related to the hen’s age. As a hen ages, egg size increases. But the same amount of shell that covers a smaller egg must be stretched to cover a larger one. This means the shells of larger eggs are thinner than those of smaller eggs. Hens do not need roosters to lay eggs. Farmers will bring a rooster around their hens when they would like the eggs to be fertilized. A fertilized egg can produce a chick.

Here’s some of our top recommended egg products that have great quality and will earn you egg-ceptional rebates Item Burnbrae Farms Egg Solutions Inc. Burnbrae Farms Burnbrae Farms Egg Solutions Inc. Burnbrae Farms Burnbrae Farms Burnbrae Farms Egg Solutions Inc. Burnbrae Farms Burnbrae Farms Burnbrae Farms Burnbrae Farms Burnbrae Farms

Manufacturer Prestige Sysco Classic Burnbrae Gfs Egg Solutions Prestige Prestige Prestige Egg Solutions Naturegg Prestige Burnbrae Farms Gfs Gfs

Brand Egg Liquid Whole Egg Ultra Egg Whole Liquid Egg Hard Cooked Peeled Egg Whole Liquid Egg Liquid Whole Egg Scrambled Pre Cooked Fresh Egg Ultra Plus Liquid Whole Egg Patty Natural Shape Egg Liquid Whole Fresh Egg Hard Cooked Boiled Free Run Egg Scramble Blend W/ Milk Bib Egg Hard Cooked Boiled Medium Egg Hard Cooked Peeled Pillow Pack Egg Liquid Whole Extended Shelf

Description 12/1 Kg 12/2 Lb 12/1 Dz 12/1 Kg 12/1 Kg 12x0.84kg 12/1 Kg 144/49 Gr 12/1 Kg 12/1 Dz 6/2 Kg 1/10 Kg 12/1 Dz 2/10 Kg

Pack Size SKU 10065651000370 10074865754078 10065651002930 10620868359095 10734730425372 10065651014957 10065651002398 10065651023188 10065079107837 10065651004019 10065651000332 10065651001698 10620868163012 620868359104 THE BOTTOM LINE SPRING 2022 | 29

Employee Benefits

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

Rate Stability

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

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

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

Virtual Care Tia Health provides plan members & eligible dependents 24/7 on-line access to specialized doctors and mental health teams providing personalized, comprehensive treatment options from any mobile or internet connected devise. Prescriptions, referrals, requisitions’ etc. https://tiahealth.com/selectpath

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

Pan-Sear Selects

Garlic & Herb

Butterfly Shrimp

HUGELY SATISFYING SHRIMP High Liner® Shrimp. A big addition to your menu.

Easy to Execute

Super Sustainable

Pre-seasoned and pre-portioned. Requires minimal labour and creates no waste.

High Liner shrimp is guaranteed BAP 2-Star Certified.

Menu Versatility Ovencrunch

Easily customizable, giving you the ability to create

Shrimp

with Frank’s Red Hot

SEAFOOD IS

OVENCRUNCH® BUFFALO STYLE SHRIMP WITH FRANK’S RED HOT®

PAN-SEAR SELECTS® GARLIC & HERB BUTTERFLY SHRIMP

Large plump, & tender shrimp coated in a crispy buffalo style breading specifically developed for multiple cooking methods and every operator.

Extra-large and tender shrimp lightly breaded with garlic and herb seasonings. This product has been specifically developed for multiple cooking methods and every operator.

PRODUCT #

SIZE

PACK

COOKING METHOD

PRODUCT #

SIZE

PACK

COOKING METHOD

8395

27-32 ct

4/2.5 lbs

DF, OR, FA, AF

8394

20-23 ct

4/2.5 lbs

DF, OR, FA, AF

DF: Deep Fry

OR: Oven Ready

FA: Forced Air Convection Oven

AF: Air Fryer

DF: Deep Fry

OR: Oven Ready

FA: Forced Air Convection Oven

PRODUCT LINK

recipe spotlight

AF: Air Fryer

PRODUCT LINK

BUFFALO SHRIMP LETTUCE WRAPS

FETTUCCINI ALFREDO WITH PAN SEAR GARLIC & HERB SHRIMP

INGREDIENTS

36 pieces of OVENCRUNCH® BUFFALO STYLE SHRIMP WITH FRANK’S RED HOT® 12 romaine hearts 1 ¼ cup diced tomatoes 1 ¼ cup diced white onion 1 ¼ cup sweet corn kernels ½ cup cilantro leaves chopped 1 tbsp fresh lime juice 1 jalapeno – seeded and minced 2 tbsp quality olive oil (optional) ¼ cup crumbled Mexican cheese Salt pepper to taste

24 pieces of PAN-SEAR SELECTS® GARLIC & HERB BUTTERFLY SHRIMP 8 cups fettuccini – cooked al dente 1 litre prepared alfredo sauce 2 cups broccoli florets – blanched ¼ cup parsley – chopped 1 cup parmesan

METHOD Cook garlic and herb shrimp according to box directions Heat alfredo sauce in a suitable sized pan and add in parmesan and broccoli

METHOD

Refresh fettuccini in boiling water, add to alfredo sauce and toss until noodles are well coated

Combine tomatoes, onions, corn, cilantro, lime juice, jalapeno, olive oil and season

Serve immediately by garnishing with fresh chopped parsley and topping each serving with 3 pieces of garlic and herb shrimp.

Cook buffalo shrimp according to box directions

Assemble lettuce wraps by filling each romaine heart with sweet corn pico, crumbled cheese, cooked buffalo shrimp and serve SERVINGS

MEAL TYPE

Entrées

RECIPE LINK

MEAL TYPE

Entrées

RECIPE LINK

02142022JM

SEAFOOD IS BETTER™

SERVINGS

Recipes

BREAKFAST JUST GOT BETTER

Looking for something new to add to your breakfast menu? We’ve gathered up some new breakfast treats for you that are tasty and healthy.

Recipes are courtesy of our friends at Burnbrae. For more inspiring egg creations visit www.burnbraefarms.com/en/recipe/ 34 | THE BOTTOM LINE SPRING 2022

PIZZA SCRAMBLE Mmmm pizza....with less calories and fat.

MEDITERRANEAN-INSPIRED BREAKFAST SANDWICH

Prep time: 10 min | Makes: 4 servings | Cook time: 5-6 min

Shake up your breakfast sandwich with roasted red peppers and zucchini for a Mediterranean spin.

INGREDIENTS

Prep time: 5 min | Makes: 1 sandwich | Cook time: 2 min

1 tbsp (15 ml) canola oil 1/2 cup (25 ml) chopped mushrooms 1/4 cup (50 ml) each finely chopped onion and green pepper

INGREDIENTS 1-2 tbsp Hummus 1 handful Baby spinach

1/4 cup (50 ml) finely chopped pepperoni or ham

1 tbsp Roasted red peppers

1/2 tsp (2 ml) dried oregano leaves

2-3 slice Zucchini

2 cup (500 g) Egg Creations Fat Free Original, well shaken

1 EGG Bakes! Egg Patties

1/2 cup (125 ml) pizza or marinara sauce, divided

DIRECTIONS

1/2 cup (125 ml) shredded mozzarella cheese

DIRECTIONS Heat the oil in a large, non-stick skillet set over medium-high heat. Add the mushrooms, onion, peppers, pepperoni and oregano. Cook, stirring occasionally, for 3 minutes or until vegetables are tender and lightly browned. Whisk the eggs with 2 tbsp (30 mL) of the pizza sauce and pour into the skillet. Cook, without stirring, for 2 minutes or until set on the bottom. Cook, stirring with a heat-proof spatula to break up the eggs, for 30 seconds to 1 minute or until almost set; remove from heat.

1 English muffin Toast English muffin in the toaster. Microwave egg patty on high for 75 seconds. Add heated egg patty and rest of the ingredients to bottom half of the English muffin. Spread the top half of the English muffin with hummus and place bun on top.

KETO EGG WRAPS These gluten-free egg wraps are perfect to use as an alternative to traditional flour wraps. Prep time: 5 min | Makes: 4 | Cook time: 20 min

INGREDIENTS

Drizzle the remaining pizza sauce over the eggs and sprinkle with mozzarella. Cover and let stand for 2 minutes or until cheese is melted.

4 tsp (20 ml) Avocado oil, divided

GREEN GODDESS SMOOTHIE

Filling

This healthy, rich-tasting and easy-to-prepare smoothie is great for breakfast or any time of day.

Shredded cheddar cheese

Prep time: 5 min | Makes: 6 | Cook time: 0 min

Spinach, tomatoes, onions

INGREDIENTS

DIRECTIONS

5 oz (150 g) baby spinach

Heat 1 tsp / 5 ml avocado oil in large nonstick skillet set over medium heat; pour in 1/4 cup / 60 ml liquid eggs, swirling pan to allow egg to cover bottom of pan.

1 cup (250 ml) Naturegg Simply Egg Whites 3 frozen ripe bananas, halved 3 cup (750 ml) frozen mango chunks 3 cup (750 ml) skim or nut milk

DIRECTIONS In high-powered blender, combine spinach, liquid egg whites, bananas, mango chunks and dairy-free milk; blend for 1 to 2 minutes or until smooth. Pour into tall glasses. Tip: More skim or nut milk can be added to thin out the smoothie as desired.

1 cup (250 ml) EGG Creations! Whole Egg Original, divided

Sliced turkey breast

Cook for 2 to 3 minutes or until firm. Flip over; cook for 1 to 2 minutes. Turn out onto plate. Repeat with remaining liquid eggs and avocado oil. Let cool before using. Layer the fillings onto the egg wrap and roll Tip: Filling options are endless with these wraps! Substitute bacon, or sausage patties. Use arugula or kale. Substitute salsa for the tomatoes. Add a flavoured cream cheese or hot sauce to boost the flavour profile. THE BOTTOM LINE SPRING 2022 | 35

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

SPECIALS MONDAY TUESDAY WEDNESDAY THURSDAY

½ Price Burgers

with a purchase of a beverage

$11 Fish n’ Chips

with a purchase of a beverage

5 for $5 - Fresh Chicken Fingers

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

Weekend Brunch 10 am - 3 pm $7 Sangrias

SUNDAY

Weekend Brunch 10 am - 3 pm $15 Nachos $5 Caesars

EVERYDAY AFTER 8PM

½ PRICE APPETIZERS with a purchase of a beverage

Because a professional look matters. Call today for your free quote

taxes not included

36 | THE BOTTOM LINE SPRING 2022

Ask us how you can extend profits by extending patio service to your guests. 2022 Patio coming soon. View ourGuide 2022 Patio Guide

United Restaurant Supplies® sources a comprehensive selection of smallwares and equipment that great restaurant experiences are built on. www.united-rs.com

THE BOTTOM LINE SPRING 2022 | 37

Belmont Meats proudly introduces a high quality, mouthwatering burgers and ground beef thatʼs sure to become your patronsʼ favorite. Belmont’s Burgers are a result of an unyielding commitment to quality ingredients, the honed skills of our masterful in-house chefs, uncompromising standards and the trust that comes from 55 years as a Burger market industry icon. From 'best in its class' Belmont Beef Burgers to our premium Butcher's Reserve™ Canadian burger, our Burgers are the benchmark for flavour, texture and ease. Below are the most popular Belmontʼs SKUs perfect to serve to your customers:

Product

SCC Code

Pack Size

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

100 60597 35350 4 100 60597 35352 8 100 60597 35354 2 100 60597 35374 0

2/2.5 Kg 2/2.5 Kg 2/2.5 Kg 2/2.5 Kg

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

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

GROUND BEEF, FROZEN

Brand

Belmont Lean Ground Beef, 85% Belmont Medium Ground Beef, 80% Belmont Ground Beef Nutrigrind 80-20 BEEF BURGERS, FROZEN

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

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

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.

HIGH INFLATION IMPACTS SNAPSHOTS OF THE TOP CATEGORIES HEAVILY AFFECTED BY INFLATION AND THE DRIVERS BEHIND THE INCREASES.

40 | THE BOTTOM LINE SPRING 2022

OIL Both Soy and Canola oil prices remain high due to short supply. Many factors are being attributed to the futures of vegetable oils: potential weather challenges are driving volatility around crop impact, the Russia/Ukraine situation escalating could curtail the exporting of oil from Ukraine, as well as the renewable fuels policy. There is a key focus in our business on these oils as they are used in the production of numerous products that we will see impacts to pricing on, such as: dressings and spreads since oil could be upwards of 75% of the product makeup, premade wet salads such as egg, chicken, and tuna, and further processed proteins that use oil for manufacturing purposes including breaded products and other fried foods.

CATEGORIES WITH THE HIGHEST INFLATION (January 2021 - December 2021)

FAT SHORTENINGS & OILS 35.99%

DAIRY MILK

Effective February 1, 2022, the Canadian Dairy Commission (CDC) implemented the following changes based on a review of the Canadian milk gate pricing. There was a farm gate milk price increase of $0.06/litre to offset producer revenues due to a rise in cost of feed, energy, and fertilizer as a result of the pandemic. The increase will impact the cost of milk used to make dairy products for retail and restaurant sectors by an average of 8.4% depending on the butterfat and solids non-fat content of the product they manufacture. The CDC’s butter storage fees will be reduced by 33% as they store certain amounts to adequately supply for the year. The CDC recognizes a 5% increase in milk processing costs and a 12.4% price increase for the price of butter used by the CDC to counterbalance the rise in cost of labour, packaging, and transportation. Within the last five years, the consumer price index for dairy has increased by 7.4%.

FRUIT SHELF STABLE 30.02%

DISPOSABLES: CONTAINERS & DINNER WARE 23.06%

BEEF 14.72%

LOGISTICS Ocean freight and trucking both fall under the logistics category with ocean freight mainly impacting seafood, imports, supplies, parts, and commercial equipment; and trucking affecting all categories. The cost of ocean freight sits at over 250% above Year Ago (YA) levels. Container costs are higher due to demand and existing containers not being available are contributing to transport delays in addition to port congestion. Long-term container rates are expected to stabilize as trade slows and production increases. Due to a high demand for freight, with constraints on both drivers and trucks, contract rates will continue to rise. Labour shortages and driver regulations are key factors leading to a shortage of truck drivers. Domestic Canadian Haulers are adding freight surcharges of up to 40% for a Full Truckload (FTL) and even more for Less than a Truckload (LTL) on shipments. We anticipate rates will plateau as supply and demand reach an equilibrium.

LABOUR We are still experiencing a supply shortage in the labour market which impacts all categories. Employers must pay higher wages and increase incentives to attract workers, many of which are moving out of urban locations. This is creating challenges throughout supply chain adding to costs at multiple points. There has been a significant demand for temporary workers as Temp Agencies have been observing higher volumes. We anticipate the situation will gradually improve given higher wages, school resumption, and reduced unemployment benefits. Shortages in the labour market impacts all

CHICKEN 7.26%

PORK 6.46%

FRESH VEGETABLE 5.83% BEVERAGES 3.84% DAIRY PRODUCTS 2.85% SNACK FOODS 2.69% THE BOTTOM LINE SPRING 2022 | 41

FEEL GOOD FISH

Baked Maple Bacon Salmon topped with Tomato Basil

Atlantic Salmon Portions & Fillets Ocean Jewel™ Atlantic Salmon is processed and frozen within hours of harvest. Raised without antibiotics, this salmon is noted for its colour, mild flavour and firm texture with large flakes. Multiple cut sizes provide versatility for a wide variety of menu applications. Individually vacuum packed for convenience.

CODE

DESCRIPTION

SF04821

Atlantic Salmon Portions, IVP, Skin-off, RWA, ASC

4 oz

SF04641

Atlantic Salmon Portions, IVP, Skin-off, RWA, ASC

6 oz

SF04643

Atlantic Salmon Portions, IVP, Skin-off, RWA, ASC

SF01577

Atlantic Salmon Fillets, IVP, D Trim, BAP

ORIGIN: Chile

SIZE

8 oz 3-4 lb

CASE PACK: Portions 1 x 10 lb, Fillets 1 x 10 kg

Let’s talk about growing your business! West: 604-591-1603 Ontario: 905-792-9700 East: 514-745-6655 oceanjewelseafood.com

VIRTUAL RESTAURANTS

are they right for you? Virtual restaurants have risen dramatically in popularity the last couple of years. In today’s climate, the thought of launching a new restaurant can be stressful, to say the least, and with good reason. Opening a virtual restaurants could be a less taxing option.

WHAT IS A VIRTUAL RESTAURANT? Think restaurant food, without the dine-in option. A virtual restaurant (also known as a virtual kitchen or ghost kitchen) is just that — a restaurant that eradicates the eat-in option for diners and operates strictly as a food delivery company. Whether it’s online ordering being booked via app or web, the virtual restaurant serves as the kitchen for delivery and/or takeout food options. A virtual restaurant operates from an isolated kitchen space without a storefront. Customers use online ordering and payment methods and have their food delivered either by the restaurant itself or with food delivery apps such as UberEats or Skip the Dishes.

WHY GO VIRTUAL? The benefits of using a ghost kitchen or numerous. Larger customer base Restaurants fixed to a specific location miss out on customers outside of their service

range. Convenience is one of the most significant factors in choosing a restaurant for most patrons. Driving outside of your neighborhood for food doesn’t happen as often as one would think. Ghost kitchens can deliver to many areas, near and far.

allows for adaptation to ever-changing preferences within your target market. Much of the need for immediate alteration came from the impact that the pandemic had on the restaurant industry — primarily impacting existing restaurants.

Low capital investment Opening a traditional storefront is expensive, and can require a whole slew of permits, inspections, licenses, equipment, furniture and more. With a virtual restaurant space, your initial investment is a fraction of the cost.

Expansion Opportunities Alongside flexibility and efficiency, virtual restaurants offer a bigger opportunity of expansion. Due to the restaurant being built online, rather than a physical location, replicating it’s system(s) becomes more efficient; this means an increase in expansion opportunities across both locations and dishes.

Smaller payroll You’ll need less staff for your virtual kitchen. Gone are wages to front-of-the-house. In the face of rising labor shortages and the prospect of a higher minimum wage, the small staff required to run a ghost kitchen is incredibly appealing. Flexibility and Efficiency Online platforms can be easily altered to fit updates, whether automatic or manual. For restaurant businesses, this means introducing new dishes to your fully online menu becomes inherently easy and efficient. This amount of flexibility and customization

More freedom for experimentation Virtual kitchens can give life to your creative ideas. Your entire business is online which gives you tremendous freedom to experiment and try out new trends. You can introduce new items on your menu at any time. Adapting according to the market is much easier with cloud kitchens as compared to traditional restaurants. ---Since your ghost brand is virtual, you can change your menu, pricing, or name at any time. Or add a side menu for a new concept from the same kitchen.

THE BOTTOM LINE SPRING 2022 | 43

CLEAN SIMPLIFIED. CONFIDENCE DELIVERED. SMARTPOWER™

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

Streamline your clean. 6102046 Sink & Surface Cleaner Sanitizer

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

30-SECOND Norovirus & Emerging Viral Pathogens Claim*

FOOD CONTACT SAFE EPA Registered Food Contact Sanitizer

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

Chipotle Pot Roast Tacos With crowd-pleasing Tex-Mex flavours, these slow-cooked pot roast tacos will be a hit on your menu Prep Time: 45 minutes Cook Time: 4 hours Total Time: 4 hours 45 minutes Serves: 12

INGREDIENTS

Assembly:

Chipotle Pot Roast:

¾ cup (175 mL) olive oil

1 Carve Premium Ontario Beef AAA Inside Round Roast (6 lb) (2.7 kg)

36 corn tortillas (small), warmed

1 tsp (5 mL) each salt and pepper

2 ¼ cups (550 mL) crumbled cotija cheese

2 tbsp (30 mL) canola oil

2 ¼ cups (550 mL) fresh cilantro leaves

tomatoes, broth, lime juice, orange juice and brown sugar; bring to boil. 4. Return roast to pan; cover and roast for 3 to 3 ½ hours or until fork-tender and can be shredded easily.

3 avocados, halved, pitted, peeled and sliced

5. Shred roast with 2 forks; toss with sauce. Let cool completely; refrigerate and reheat to order. Alternatively, hold for service.

1 onion, diced (100 g) 4 cloves garlic, minced (25 g)

DIRECTIONS

1 tbsp (15 mL) ancho chili powder

1. Preheat oven to 325°F (160°C).

1 tbsp (15 mL) ground cumin 1 tsp (5 mL) dried oregano 2 minced canned chipotles in adobo (30 g) and 2 tbsp (30 mL) adobo sauce 1 can (28 oz/796 mL) plum tomatoes, crushed 2 cups (375 mL) sodium-reduced beef broth ¼ cup (60 mL) lime juice ¼ cup (60 mL) orange juice 2 tbsp (30 mL) brown sugar

PROUDLY CANADIAN OWNED

2. Chipotle Pot Roast: Season roast with salt and pepper. Heat oil in large Dutch oven or large ovenproof saucepan set over high heat; cook roast for 10 to 15 minutes or until seared all over. Remove from pan. 3. Stir in onion and garlic; cook for 2 to 3 minutes or until slightly softened. Stir in ancho chili powder, cumin and oregano; cook for 1 to 2 minutes or until fragrant. Stir in chipotles and adobo; cook for 1 minute. Stir in

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 go to www.flanagan.ca to learn more

6. Assembly: For each serving, heat 1 tsp oil set over medium heat. Cook 1 cup of shredded beef until heated through. 7. Divide beef among 3 warmed tortillas. Top each taco with 3 slices of avocado, 1 tbsp cotija cheese and 1 tbsp cilantro. TIP: Substitute feta cheese for cotija cheese.

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

CARVE IS AVAILABLE EXCLUSIVELY AT FLANAGAN FOODSERVICE Produced with support of the Ontario Beef Market Development THE BOTTOM LINE SPRING 2022 | 45 Program

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

46 | THE BOTTOM LINE SPRING 2022

S E RV I C E

iCombi Pro. iVario Pro.

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

Register now and experience more. Online and in-person events. Sign up at rational-online.com THE BOTTOM LINE SPRING 2022 | 47

THE GREAT CANADIAN

bagel survey A national survey by Dempsters asked Canadian bagel connoisseurs to reveal the truth about their diverse preferences about bagels. The survey uncovered no shortage of strong opinions on everything from pronunciation, time of day and favourite toppings.

65%

say the absolute best time to eat a bagel is for breakfast

DO YOU PREFER SWEET OR SAVORY?

HOW DO YOU PRONOUNCE IT?

53% savoury

83% BAY-gel

16% sweet 31% both

14% BAH-gel

WHAT DO YOU LIKE ON YOUR BAGEL? Cream Cheese Butter Cheese/Cheddar Egg Bacon Jam Peanut Butter Ham Tomato Turkey Chicken Salmon Avocado Salad Leaves/Greens Sausage Tuna Nutella/Chocolate Spread Pepperoni/Salami Pastrami Mustard Guacamole Pickle Pesto 48 | THE BOTTOM LINE SPRING 2022

73% 69% 59% 55% 40% 44% 41% 38% 33% 32% 29% 28% 27% 27% 25% 23% 22% 20% 18% 18% 18% 15% 10%

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

NO DELIVERY MINIMUMS For non-contract customers on their scheduled delivery days.

Learn More at Sysco.ca/delivery

THE BOTTOM LINE SPRING 2022 | 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 SPRING 2022 ClubProcure is a proud corporate partner of the Canadian Society of Club Managers

clubprocure.ca

Trends

Drink up! Beverage flavours are tasting pretty good these days! While the tried and true classics - who can resist a true creamy and cold vanilla milkshakes? - will always be a staple on menus, new and emerging flavours are growing by leaps and bounds. These 2022 Taste Charts from Kerry marketing insights offer an insight into the next wave of flavor profiles, ingredients and trends that are set to drive the growth of successful innovation in 2022.

WATER & COLD BEVERAGES MAINSTREAM

UP & COMING

Top 10 flavors for the past 5 years

20 fastest growing flavors for the past 3 years

Vanilla Milk Chocolate Strawberry Ginger Mint Lemon Raspberry Caramel Peach Mango

Mushroom Salted Caramel Pecan Nut Lavender Coffee Yuzu Lime Nuts Carrot Dark Chocolate

Matcha Tea White Peach Mixed Berry Oat Cold Brew Coffee Cookies & Cream Dulce de Leche Pumpkin Spice Chai Pomegranate

EMERGING

Top 20 fastest growing flavors last year Indian Masala Almond Gingerbread Brown Sugar Chocolate Chip Cookie Spiced Pistachio Lemon Vietnamese Coffee Chili Pepper

Affogato Ube Toffee Key Lime Ruby Chocolate Peanut Butter Vanilla Bean Eggnog Mint Chocolate S’mores

DAIRY & HOT BEVERAGES MAINSTREAM Top 10 flavors for the past 5 years

Vanilla Milk Chocolate Strawberry Ginger Mint Lemon Raspberry Caramel Peach Mango

UP & COMING

20 fastest growing flavors for the past 3 years Mushroom Salted Caramel Pecan Nut Lavender Coffee Yuzu Lime Nuts Carrot Dark Chocolate

Matcha Tea White Peach Mixed Berry Oat Cold Brew Coffee Cookies & Cream Dulce de Leche Pumpkin Spice Chai Pomegranate

EMERGING

Top 20 fastest growing flavors last year Indian Masala Almond Gingerbread Brown Sugar Chocolate Chip Cookie Spiced Pistachio Lemon Vietnamese Coffee Chili Pepper

Affogato Ube Toffee Key Lime Ruby Chocolate Peanut Butter Vanilla Bean Eggnog Mint Chocolate S’mores

THE BOTTOM LINE SPRING 2022 | 51

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 52 | THE BOTTOM LINE SPRING 2022

Foodbuy | ORHMA Partnership Did you know that being a R.I.B.A./Foodbuy Foodservice Member entitles you to a free ORHMA membership until June 2022? ORHMA is the largest provincial hospitality association in Canada with over 4,000 members and represents more than 11,000 establishments across the province.

JOIN THE PROGRAM

PROGRAM BENEFITS

• Are you a member of ORHMA today and want to join Foodbuy? Contact info@foodbuy.ca or Chris Delaney at chris.delaney@foodbuy.ca.

• Advocacy on the industry’s behalf with all levels of government, including specific issues you may need assistance with.

• Interested in joining ORHMA? As part of the Foodbuy ORMHA partnership, ORMHA will waive their membership fee for independent restaurants and restaurant chains until June 2022 for current Foodbuy members.

• Education, information, and direct support for any relevant business matters. • Cost saving benefit programs for both your operations and your staff.

• Contact your Foodbuy Account Manager or click here to Join ORHMA today.

THE BOTTOM LINE SPRING 2022 | 53

Noteworthy

A (tim) bit of news... The most popular classic Timbit in Canada in 2021 was the Chocolate Glazed – by a wide margin. Birthday Cake and Honey Dip were neck and neck for second and third place, Old Fashioned Plain was fourth and Sour Cream Glazed was in fifth. When looking at the top classic Timbits regionally, Chocolate Glazed came first in the West, Ontario and Quebec. In Atlantic provinces the Old Fashioned Plain was the most popular Timbit. Timbits have been around for 45 years. Some Timbit flavours from the past include Cotton Candy, Lemon Cake and churro. globally pasat flavours have included Matcha, Red Dates, Salted Egg Yolk and Pistachio.

Turning tim bits into ice cream The iconic flavours of Tim Hortons are coming soon to your freezer. The Tim Hortons Ice Cream lineup includes Salted Caramel Iced Capp®, Double Chocolate Donut, Birthday Cake Timbits®, Apple Fritter and Fruit Explosion. Tim Hortons Ice Cream is being made in partnership with the Tillsonburg, Ont. -based ice cream producer Shaw’s and is made with 100 per cent Canadian dairy.

HOW MUCH??!! Sublimotion, in Ibiza, Spain, is by far, the most expensive restaurant in the world, costing about $2,400 per head. (Yes, you read that right) This one-of-a-kind restaurant pushes the dining experience in bold new directions by combining food, art, and illusionism into a new, revolutionary concept that ventures far beyond the palate. The price tag includes a 20-course tasting menu, served by a team of twenty-five professionals, over the course of three hours. Architects, designers, engineers, illusionists, screenwriters, film directors and composers worked together to craft immersive audio/visual experiences to accompany Sublimotion’s Sci-Fi cuisine. The 3-hour banquet takes patrons on a journey through different times, places, and stages of emotion, from the bottom of the ocean to a sexy 20th-century cabaret to a futuristic dinner with friends in 2050 to a virtual reality fantasy world. A life experience that many say is worth every penny and more.

A foggy lesson A London fog is a hot tea-based drink that consists of Earl Grey tea, steamed milk, and vanilla syrup. And it has nothing at all to do with London (Ontario or England). It was invented in Vancouver, Canada, in the 1990s by Mary Loria. Loria, who was pregnant at the time, frequented Vancouver’s Buckwheat Cafe. Having an aversion to coffee and looking for a new drink, she asked for some steamed milk and vanilla added to her favourite brew, Earl Grey. She began ordering the drink at other cafes and recommending it to others, and so the trend spread. Despite conceiving the drink herself, Loria does not know who created the name, although we do the term ‘fog’ refers to the steamed milk. 54 | THE BOTTOM LINE SPRING 2022

Here’s a tip worth sharing What effect do you think automatic gratuities have on servers? Worry there’s less incentive to provide good service

41%

Think server will be relaxed and provide better service

38%

Think it would not affect the server’s motivation

21%

~ Source: Datassential

In the event of remarkably poor service, how might you respond as it relates to tipping? Speak to manager about getting my bill comped

Pay the bill, leave 0% tip

34%

Pay the bill, leave a smaller tip than I usually would Tip my standard amount, but tell manager about my server’s poor performance

43% 19%

For the quote of it.. “ A great restaurant doesn’t distinguish itself by how few mistakes it makes but by how well they handle those mistakes. ~ Restaurateur Danny Meyer

Sweet trends Four of the biggest trends in the baking industry today

DID YOU KNOW...

Aquafaba is, well, fabulous Aquafaba - a fancy sounding name for the liquid from a can or jar of chickpeas. (It literally means “bean water.”) Take a mixer to it and the goopy liquid whips up beautifully---just like egg whites, but this is vegan! You can use it to make meringues, mousse, buttercream, mayonnaise, angel food cake or even cocktails such as pisco sours. And they taste just as you’d expect a version made with real eggs does.

1. Less sugar Consumers want to indulge but not at the cost of their health. And so, the demand for cakes and pastries with less sugar or sugar alternatives has been on the rise. 2. Seasonal products These limited time items offer something new and special to consumers — a sweet break from the everyday items. 3. Visually appealing products Bakery items have the power to stir sensory elements and emotions. They help people feel good, relaxed and experience a sense of adventure, which they want to share on social media. 4. Sustainable ingredients Today’s conscious consumers are not willing to compromise on ethics and want their baked goods to reflect that too. Source: Roha ~R.I.B.A.

THE BOTTOM LINE SPRING 2022 | 55

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 Account Manager - Foodservice Mandy Ouellette Mandy.Ouellette@foodbuy.ca M: (416) 888-0604 Account Manager - Foodservice Kiran Thandi Kiran.Thandi@foodbuy.ca M: (365) 440-0886 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.

56 | THE BOTTOM LINE SPRING 2022

The Bottom Line magazine Spring 2022

Articles inside

Virtual restaurants

Noteworthy