Foodbuy Advantage - April 2019

April 2019

New contracts for commodity cheese.

Details inside.

APRIL CONTENTS

Program Announcements

CHEF’S CORNER Kevin Gaskin

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Learn about Foodbuy’s new and extended contracts to take advantage of the savings.

Program Highlights

Kevin Gaskin, National Corporate Executive Chef Eurest

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Learn about upcoming promotions, changes to existing programs and new product news.

Price Watch

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Determine the month’s highs and lows by specific category and/or supplier.

Market & Commodity News

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Kevin Gaskin is a 4 star, classically trained chef. In the industry since a teenager, and cooking since his early 20s, he brings a plethora of experience from some of the finest hotels and establishments in Ontario. Taking the culinary program through Algonquin College in Ottawa, he was the first to apprentice at the prestigious Chateau Laurier. From there he moved on to such other fine hotels as Royal York, and The Four Seasons, The King Edward Hotel and The Toronto International Film Festival lead hotel, Hyatt Regency on King. With a passion for cooking Kevin’s career path brought him to Liaison College as Chef Instructor to give back to the new generation of culinary talent.

His career continued and moved him on to fine restaurant openings, first rate private club Granite Club, and first class catering and banquet facility Liberty Group and most recently; Executive Chef of Marriott Downtown Toronto.

Over the years he has cooked for such well-known figures as Nelson Mandela, Former Prime Ministers Stephen Harper and Brian Mulroney along with A-List celebrities, John Travolta, Annie Lennox and Sylvester Stallone and other prominent people. Kevin has also had several television appearances, The Inn Chef with Chef Michael Smith, Make a Wish Foundation’s charity event with Chef John Higgins and recently “Four Weddings Canada” where Arcadian’s food came first but sadly the Bride came second!

Kevin has a love of food and is driven to achieve the best food combinations possible, whether for a rustic meal, or French classic.

Food pairing and finding the right matches is key, and he took it a step further in 2001 by completing the Sommelier course at the International Sommelier Guild of France.

Find out the latest communications in the market that may impact current programs.

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CHEF’S CORNER BACON JAM Quick Glance • Prep Time: 15 mins • Cook Time: 2 hr • Yield: 3 cups Special Equipment • 6-quart slow-cooker

INGREDIENTS

DIRECTIONS

• 1 1/2 pounds good quality center cut bacon, cut crosswise into 1-inch pieces • 2 medium yellow onions, cut into smallish dice • 3 garlic cloves, smashed and peeled • 3/4 cup strongly brewed coffee • 1/2 cup cider vinegar • 1/2 cup packed dark brown sugar, or less to taste • 1/4 cup maple syrup (the real deal, please)

1. In a large skillet over medium heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 20 minutes. Using a slotted spoon, transfer the bacon to paper towel-lined plates to drain.

2. Pour off all but 1 tablespoon drippings from the skillet and reserve for another use. Add the onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes. Add the coffee, vinegar, brown sugar, and maple syrup and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes. Add the bacon and stir to combine.

3. If making this on a stovetop, reduce the heat to a simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1 1/2 hours.

If making this in a slow-cooker, transfer the mixture to a 6-quart slow-cooker and cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, 3 1/2 to 4 hours.

4. Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped. Spoon the bacon lusciousness into individual jars or other resealable containers and refrigerate for up to 4 weeks. Transfer to a pan and rewarm gently over low heat prior to indulging.

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PROGRAM ANNOUNCEMENTS COMMODITY CHEESE - New Contracts Foodbuy is pleased to announce new negotiated contracts regarding commodity cheese with the following leading and preferred brands.

We are happy to continue our at least 6 year partnership with Parmalat, a preferred supplier for natural and processed cheese, with a new 3 year contract effective March 1, 2019. With over 120 years of brand heritage in the Canadian dairy industry, the Parmalat name is well known with a wide breadth of assortment that makes it a natural fit to be our preferred supplier.

We are also excited to announce that Kraft will be our preferred supplier for all cream cheese needs, bulk and portions, with a new 3 year contract effective March 1, 2019. Kraft’s Philadelphia brand is the #1 brand in cream cheese with 100% brand awareness.

Lastly, Saputo will continue to be our preferred supplier for specialty cheese, adding commodity parmesan into the product mix, with a new contract effective May 1 - June 2021.

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PROGRAM ANNOUNCEMENTS BRIDOR - New contract, croissant and danish dough We are pleased to announce a new contract with Bridor, the professionals’ bakery, as our preferred supplier for high-end croissant and danish dough.

With a contract backdate of February 1, 2019, we have negotiated a two year contract with pricing remaining the same and firm for 12 months.

For over 30 years, Bridor creates and manufactures high quality European bakery products adapted to the North American market. Their wide range of bakery products are easy to use, delivered frozen and ready-to-bake.

“Your customers deserve the best from a bakery.” -Bridor

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PROGRAM HIGHLIGHTS AWAKE - Snacking Product Highlight Hooray! Awake Chocolate!

Awake’s beloved bars and bites pack the same caffeinated goodness you’ll find in coffee or energy drinks, but in a delicious chocolate-y snack. It’s just the thing when you need energy to do more of whatever you do.

Fun Facts: ◊ AWAKE Chocolate sales +82% vs prior year (7x at Compass NA!) ◊ Top seller in offices, hospitals and universities across Compass North America ◊ Only product to deliver the great taste of chocolate with the pick-me-up of a cup of coffee ◊ Gluten free, no artificial flavors or colors ◊ Low Calorie at only 70 - 80 per bite ◊ Made in Canada and as seen on Dragons Den For more information visit www.awakechocolate.com

cup o’ joe

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PROGRAM HIGHLIGHTS RALSTON - Product Highlight Foodbuy is pleased to introduce Ralstons’ EcoPerformanceTM Can Liners, a cost effective and environmentally responsible product line allowing you to save money while reducing the amount of plastic to our landfill. These liners contain recycled content collected from household blue box programs and post industrial markets, accredited and certified by UL ECOLOGO CCD-126.

Foodbuy has tested the EP line at a few different sectors and received approval to replace with current 2600, 2700, 2900 series.

Ralston, now a part of the Inteplast Group of Companies, is Canada’s market leader in waste management, construction and sundry related plastic film products. As one of the first Canadian companies to manufacture garbage bags, it continues this tradition with the introduction of its New Eco Performance line.

Product Benefits: • Optimal Strength & Performance Line • High Quality Blend of Virgin & Recycled Resin • Lower Cost Solution vs. Our Best Selling 2600 Series Product • Supports Stability Environmentally Responsible Product = Less Plastic in our Landfills • UL Ecologo Certified High Post-Consumer & Industrial Recycled Content Includes Up to 80% Recycled Content More information an be accessed here.

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PRICE WATCH Price Watch - April 2019 The information below offers a snapshot of some of the price changes customers can expect to see in April. Please review complete list of updates here.

Gloves Handgards 1.3% Price Increase Quarterly price change.

Requested a combined raw material and FX increase averaging 2.7%. Highest impact product group is import specialty & synthetics.

Foodbuy Advantage Canada I April 2019

Seafood Highliner 2.33% Price Increase Quarterly change, salmon, cod, haddock, and pollock affected.

Primarly driven by poor catch on Pacific salmon and reduced quota for cod and haddock YOY.

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MARKET & COMMODITY NEWS Grand & Toy - Reminder As a reminder, Grand & Toy invoices are available in electronic format only. To retrieve a copy of your invoice for submission into ORBIT for payment, you need to: • Log into your account on the Grand & Toy website: www.grandandtoy.com • Select ‘TOOLS’ • Select ‘E-INVOICING’ • Click on the appropriate invoice to view and print • Approve and submit the invoice into ORBIT as per usual procedures • NOTE – Disregard the ‘PAY ACCOUNT BALANCE’ Button – this is not functional for Compass FAQs can be accessed here.

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