Foodbuy Advantage December 2018 I Canada
Liquid Eggs... Conversion Savings! Details inside.
DECEMBER CONTENTS
Program Announcements
CHEF’S CORNER Chef Andrew Hodge
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Learn about Foodbuy’s new and extended contracts to take advantage of the savings.
Program Highlights
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Learn about upcoming promotions, changes to existing programs and new product news.
Program Updates
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Determine the month’s highs and lows by specific category and/or supplier.
Foodbuy Advantage Canada I December 2018
Hailing from the small town of Lord’s Cove Newfoundland Andrew wasn’t always exposed to the finer foods in life. After moving to Halifax, NS in the late 90’s and getting a job as a cook for the first time Andrew began to see that there were a lot more foods in the world then what you find in rural Newfoundland. After his experience in Halifax, Andrew retuned to Newfoundland to take the position of assistant kitchen manager of the Holiday Inn St. John’s. Over the next 3 years Andrew broadened his knowledge of food by experimenting with new menus, cuisines and dealing with new clients from all over the world, all while running the day to day operation of a busy banquet kitchen. In 2009 Andrew was offered the position of Executive Chef with Fortis Properties. Since then Andrew has travelled the world taking part in different competitions and attending many food and beverage conventions and conferences. Andrew has also successfully competed in many different culinary competitions. Most notably, he competed in the Prime Pasta Challenge where his Braised Lamb Pasta dish earned him a gold medal and an all expense paid trip to Italy for him and seven of his friends.
Throughout the years Andrew has held the position of Vice President of the CCFCC St. John’s branch. In 2012 Andrew was awarded the Culinarian of the year by his fellow chefs at the CCFCC, and then went on to be voted Chef of the year for Canada in 2015. Since then Andrew has moved into the role of President of the CCFCC St. John’s branch. During Andrew’s tenure as President he planned and organized a National Chefs Convention in Newfoundland whereby he hosted three hundred chefs from across North America. The convention played host to several culinary competitions, educational sessions and of course leadership seminars hosted by some of Canadas top hospitality leaders. In 2014 Andrew decided to broaden his culinary knowledge and obtained the position of Director of Culinary for CNRL Horizon location, where he would manage one of North America’s largest culinary operations for nearly three years. Making food the focus Andrew drastically changed the concept of food for the guests and client by focusing on seasonal ingredients, modern cooking techniques and leading from the front with a passion for amazing food. 2016 saw Andrew advance his career once again, when he moved in to the role of Corporate Executive Chef of ESS, North America. He overlooks the entire culinary program for all of ESS, North America based business. With an amazing passion for food and hospitality Andrew will not stop until ESS is the North American leader in remote and offshore hospitality and dining.
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PROGRAM ANNOUNCEMENTS BURNBRAE - Shell to Liquid Egg Conversion Burnbrae Farms, Canadian and family owned, have been producing eggs for over 70 years. As Canada’s leading egg producer, they remain dedicated to supplying eggs with value added innovation for all Canadians. Foodbuy announces a recommended shell to liquid egg conversion for both time and cost savings with Burnbrae. Burnbrae’s real liquid eggs are 100% food safe with no waste or loss and a longer shelf life with less space utilized over shell eggs. Reduction of labor time and loss due to breakage = cost savings! More information and details can be accessed here.
Foodbuy Advantage Canada I December 2018
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PROGRAM ANNOUNCEMENTS RALSTON - Contract Extension We are pleased to announce a non-food contract extension of 3 years on Can Liner/Garbage Bags extended to June 30, 2021. With this contract extension, we are able to mitigate an immediate price to the trade of 7%. Despite the raw material of resin having increased significantly, Compass is exempt. The last price increase took effect in October 2017 and was due to change in October 2018. We have been able to keep the price fixed until July 2019. In addition, we are also able to receive a better net cost on 27 SKUs.
Foodbuy Advantage Canada I December 2018
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PROGRAM ANNOUNCEMENTS Travel Program in 2019 Foodbuy is happy to announce a new travel program and booking tool coming in early 2019. Stay tuned for more details and training sessions for this great new provider! Foodbuy will also be holding a contest in the coming weeks so keep your eyes peeled for more information as it might help you win the contest!
Good News! US/Canada Collaboration Last month, the Indirect Foodbuy Category Development team traveled to the US Foodbuy offices in Charlotte. In addition to meeting the US team, it was an opportunity to share category plans, best practices, and discuss market trends. Several opportunities to share suppliers or collaborate on sourcing exercises were identified, which would be of great benefit to all. Additionally, learning about the Foodbuy Member program offerings and the opportunity for Canada was truly inspiring. Look to some of these synergies coming to life in 2019.
Foodbuy Advantage Canada I December 2018
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PROGRAM ANNOUNCEMENTS Snacking: Do More with the Core!
Snacking Insights:
We have put together a snacking guide to support growing our MAP2 sales! This guide includes information on snacking categories, insights and how to merchandise in your units. The main feature showcases what products are “Core” in each snacking category – based on marketing insights and best sellers. It is essential to have the core SKUs of each category in your units before adding flavor extensions and innovative products. We can drive revenue and delight our customers by doing MORE with the CORE!
snacks are 66
of all eating occassions
You can access the complete snacking guide here.
82 of chocolate bar purchases occur within 6 feet of the cash register
81 of all snacking sales in Canada
are chips or confectionery
Foodbuy Advantage Canada I December 2018
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PROGRAM HIGHLIGHTS BUBLY - Sparkling Water Growth Bubly is an unsweetened sparkling water that playfully instigates fun and positivity in everyday life. Available in 4 flavors, bubly sparkling water pairs crisp, sparkling water with natural fruit flavors to provide a delicious taste with no calories, no sweeteners, all smiles. Pepsi is offering Electric Bubly cooler barrels to be placed in units for end of January 2019. These work great as an interruption point along path of purchase. Please reach out to Foodbuy (Bobbie Walker or Zafreen Siddiqui) if you would like a Bubly barrel to be placed in your unit.
Foodbuy Advantage Canada I December 2018
• Sparkling flavoured water is growing at 9% and we expect that the sparkling water category will be purchased by nearly a third of all Canadian households by 2020. • The sparkling water category momentum continues to be driven by Flavours. Flavoured sparkling water comprises of about 68% of the mix; up 4% YOY. The #1 Sparkling Beverage Innovation in the Market! Description
SCC Code
Water Sparkling Lime 12/355 M
69000149188
Water Sparkling Water Strawberry 12/355 M
69000149164
Water Sparking Grapefruit 12/355 ml
69000008300 (Available in January)
Water Sparking Orange 12/355 ml
69000149201 (Available in January)
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PROGRAM HIGHLIGHTS INNOVATION -
two exciting innovations that are catching on in popularity.
STRAWS: Natural drinking straws were used until 1888, when Martin Stone patented the spiral winding system for producing paper straws. These paper drinking straws were coated with a layer of paraffin to keep the paper from becoming soggy while in use, and were just wide enough to keep a lemon seed from being lodged inside of them. Paper straws caught on in popularity, and became the forerunner of today’s plastic drinking straws. Recently there has been a growing demand for alternative solutions to plastic straws and we’re excited to share with you
The first is Compostable Straws! Compostable Straws themselves are made of products such as starch based resins, corn and bamboo; all renewable products. The difference between a compostable straw and a plastic straw is that instead of taking years to begin to break down, a compostable straw can break down within 180 days if subjected to the proper conditions. This means that compostable straws are not only manufactured using renewable resources they are also environmentally friendly. They are available in wrapped and bulk variations. At the same time we are suggesting that you consider only offering a straw if a customer specifically requests one. We’ve found that that organizations that offer straws on demand reduce straw consumption by up to 40%, diminishing costs and switching to paper straws allows food service operations to save money while saving the planet. More information on compostable straws can be accessed here.
STRAWLESS: Another innovative product... is the “Strawless” Cold Cup Lid that helps prevent spills and splashback without the use of a straw. With a quick easy snap fit and tight seal, crystal clear PET - #1 Plastics and innovative drink spout, your customers will enjoy their beverages to the last drop and the cups and lids can be easily recycled. This unique new design is available in two sizes that provides compatibility with most 9 oz. – 24 oz. cup options for your cold drink service.
More information on cold cup lids can be accessed here.
INTERESTED IN THESE PRODUCTS? PLEASE CONTACT BUYSMART!
Foodbuy Advantage Canada I December 2018
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PROGRAM HIGHLIGHTS PACKAGING INNOVATION Packaging often takes a backseat to other restaurant and foodservice considerations, like food and technology. But today’s sharp operators are recognizing the power that packaging has to drive sales and engage guests. In fact, the industry is seeing so much growth in how Food Service Operators leverage packaging to launch new menu items that it’s driving innovation in packaging, as packaging drives sales growth on menu items. Turn your operation into a carryout hotspot with the Flexcone! The 2 in 1 handiness that will give your customers a free hand to carry their beverage! Built in convenience of a condiment holder which makes this the ideal solution for serving all kinds of quick on-the-go foods from Chicken Fingers to Fries to Zucchini Sticks to Onion Rings and more! Ideal for restaurants, pubs, outdoor events, stadiums, snack bars and concessions. The pop out condiment holder is perfect for ketchup, mustard, BBQ sauce, dressings and any other condiments to complement your food service. Flexcones are shipped flat for convenience and open effortlessly to sit upright on any flat surface for simple and easy loading. The flap opens up at the top to allow for convenient placement of condiments. Made from 100% food grade paperboard Flexcones are offered in 4 convenient sizes which will insure your customers are easily able to carry their beverages in a free hand and then set them down without the contents spilling out! More information on Flexcones can be accessed here.
Foodbuy Advantage Canada I December 2018
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PROGRAM UPDATES Program Updates - December 2018 The information below offers a snapshot of some of the price changes customers can expect to see in December. Please review complete list of updates here.
Non Foods Georgia Pacific 3.27% Price Increase Raw Material Increase that ranged on select products from 2.7% - 7.4% for GP Dixie and Commercial (Towel & Tissue) averaging out to 3.27% on impacted items. CGC $578 Monthly, MDG $1,609 Monthly.
Bakery Weston Foods 4.70% Price Increase This price change is only impacting breads and rolls. 2.7% on December 1, 2018 2.0% on March 1, 2019. CGC$5.6K, MDG - $3.6K. Mitigated ~$12K in 3 months by partially deferring the increase.
Foodbuy Advantage Canada I December 2018
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