2023 is lining up to be an exciting year for Foodbuy and our members in the hospitality sector.
For close to a decade, Foodbuy has been a strong supporter of the hotel sector, helping members save money on food and supply purchases. In the past, our focus was mostly on the food and beverage side of the business. Today, we are expanding to provide a wider range of services as we strive to be the go-to procurement specialist, supporting your overall business needs. Our full-service Hotel Support Program is aimed towards helping our members drive business results.
First, we are introducing a game changing new insurance program for the hospitality sector. We have partnered with Navacord and Selectpath to help drive insurance savings for our members. This program covers the full gambit of insurance needs, as well as a unique health and benefits program. Be sure to reach out for more details.
Secondly, we have assembled a new group of suppliers to help grow your business. These suppliers have expertise and solutions specifically for the hotel sector. The group includes HD Supplies, Davryl, Imperial Dade, Diversey, Grainger, and many more.
Third, we are also launching a new Professional Services Platform. This is a team of high-powered, best-in-class foodservice and hospitality professional service partners who can help you with unique business challenges. Whether it’s staffing issues, menu development, pricing strategies, staff training, financing, marketing, or concept branding, it’s all included as part of Foodbuy’s Professional Services support system.
Last, but most important, Foodbuy continues to be a strong supporter for the overall goals of the entire hospitality sector. We have a new sponsorship with the Hotel Association of Canada, and we continue to support and work with the BC, Alberta, and Ontario associations. Their ability to push the legislative agenda is paramount to all of our success.
Our dedicated Support Team is always here to work with you and your staff, sourcing products and creating product guides to help you streamline your purchase decisions and maximize your program benefits.
If you require more information on any of our new products and services, or have any questions, we’re always here to help. It’s our Job!
Thank you for your continued participation in our program. We look forward to working with you throughout the 2023 season!
Troy Taylor, PublisherFoodbuy is a proud partner of:
BRANDS YOU WANT...
We are North America’s largest Group Purchasing Organization (GPO).
Our goal at Foodbuy is to help your business maximize profits and streamline your procurement processes, helping you to optimize your operations.
Your membership with Foodbuy guarantees you the best prices and rebates possible on food, non-food items, and services through our unmatched purchasing volumes and best in class procurement teams.
We know that your time is valuable. That is why we do all the leg work for you to solve your procurement challenges. We work with over 600 leading manufacturers and distributors, offering purchasing programs on a wide array of food and non-food categories, from unique appetizers to
premium meats to single use containers and office supplies.
Unlike traditional Group Purchasing Organizations who take a one-size fits all approach, we provide the flexibility and customization you need to maximize your business’ potential.
From sourcing to distribution to consulting, we can simplify your procurement journey.
• Unmatched savings and rebates from food and beverage programs
• Industry leading non-foods procurement portfolio
• Culinary and operational consulting services
• Dynamic e-procurement and reporting capabilities
• Sustainable, local and regional procurement programs
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Flexible Food Procurement Programs including wellness, regional, specialty and sustainable offerings
Technology to inform operational data-driven decision-making
Facilities maintenance services, as well as cleaning and sanitation supplies
Small wares, disposables, and appliances
Uniforms, linens, and textiles
Furniture, fixtures, and equipment
Professional services solutions
Monthly rebate cheques based on operator volumes
Detailed reporting of your purchases
Specialized account management and 24 hr portal access
Direct supplier resources
Additional savings from optimizations
Operational and culinary expertise
Globally, Compass Group, the parent company of Foodbuy, is on a mission called “Planet Promise” to make a meaningful, positive, environmental impact through our business.
We continue to focus on and make progress on our top four priority areas:
• Responsible sourcing
• Packaging
• Food waste reduction
• Plant forward meals
We are committed to reach our goal of Net Zero Greenhouse Gas (GHG) emissions across our global operations by 2050.
SERVICES YOU NEED...
Foodbuy is excited to announce a new strategic partnership with The Fifteen group, one of North America’s leading hospitality consulting companies. The Fifteen group specializes in helping restaurants and hotels successfully launch and operate more profitably.
Since 2001, the company has worked with over 1,000 hospitality operations of all shapes and sizes, providing services from menu design and engineering to profit modeling, operational optimization, branding, marketing, and fiscal accountability metrics.
We sat down with David Hopkins, president of The Fifteen group, to gather his insights on what he sees as branding opportunities for many hotels.
“The number of subpar hotel food and beverage programs always surprises me,” says David. “I was in Cincinnati not long ago, and the restaurant at the hotel I was staying at was extremely disappointing. It had no character, no concept, no branding, and a substandard menu. Not surprisingly, I was pretty much the only one in the restaurant.
“In contrast, I was staying at a hotel in Nashville the night before. They knocked their food and beverage offering out of the park. Everything was onpoint, and all the staff were fully trained. The brand and concept were clearly thought out, not only in execution but also in the brand experience. Naturally, their restaurant and bar were packed with both guests staying at the hotel as well as local patrons.
“Hotels spend tremendous amounts of money on building a lounge, bar, outdoor patios and restaurant spaces, yet they completely miss out on their potential because of poor execution.
“Why is this? I think it must be because ‘food and beverage’ is not most hotels’ ‘core business’ — it’s more of an afterthought with little effort put into it. But we feel that is a mistake.”
David summed up his opinion on hotel spaces by adding that regardless of whether you want to make money off this significant investment, the food and beverage space in your hotel represents your overall brand; a bad experience is a poor reflection on your hotel and the its brand.
Just as important, once you are paying the operational costs of a food and beverage space, approximately 50-60% of all incremental revenues go straight to the bottom line. That means if a restaurant or bar space does $3.5 million in sales vs. $1.5 million, that is an additional $1 million+ to the bottom line every year. In today’s hospitality landscape, that profit is critical.
When asked what the secret sauce is to make this type of transformation, David was earnest with his answer.
“First off, you need to treat this like a real business opportunity, a separate food and beverage concept that will generate $3 to $6 million (or even more) in revenue. It can’t just be thrown together. You can’t just hire a chef to develop a menu, buy some plates and glasses, hire some staff, print some menus, and expect to succeed.
“More importantly, you need more than just an interior designer to develop the concept. Interior designers are not restaurant concept developers. Don’t get me wrong — they are great at what they do, but developing an awesome food and beverage concept is not what they are good at.
“Successful, properly developed concepts involve careful planning, coordination of the restaurant operation (brand, concept, menu, bar program, staffing, service style, training, design, etc.) and a clear vision of how all those pieces will work together to make a profitable financial model.
“You get what you pay for. Going the extra mile to execute a restaurant thoughtfully and strategically in your hotel space will pay off in spades.
“We put our money where our mouth is. We believe that a well-run restaurant and brand should be able to make 15% profit, so much so that our whole company is named after that target.”
If your hotel restaurant isn’t thriving, you need to bring in the experts. The Fifteen group’s expertise will help you realize the massive ROI of investing in your food and beverage program. Having worked with leading hotel brands such as Sheraton, Fairmont and Delta, they are the experts in this space. As a Foodbuy member, you will have access to a preferred pricing program with The Fifteen group. Let Foodbuy and its partners help optimize your operations.
Going
The Westmont Hospitality group got its start in the early 1970’s. It was formed by leveraging friends’ and family resources to acquire local hotels in Canada and the US. In 1978 Westmont Hospitality group was awarded their first Holiday Inn franchise. By 2003, Westmont created InnVest, one of the largest Hospitality Real Estate Investment Trusts (REIT) listed on the Toronto Stock Exchange.
Today, Westmont is a global player with many of the sector’s top hotel brands in their
Salim
Senior VP, Operations,
portfolio. Whether it is a Marriott, Hilton, Holiday Inn, Weston, or Sheraton, you have probably stayed in one of their properties.
We had a chance to speak with Westmont’s Salim Mukadam, Senior Vice President of Operations, Canada.
Mukadam admitted that COVID-19 certainly took its toll on the group. However, they were able to survive based on quickly adapting and looking for alternative revenue options. Substituting as a COVID solve for extended care and retirement home strains, or student residencies, helped Westmont maintain cash flow for survival.
Looking forward, Mukadam is positive about 2023. Although Q1 of this past year was tough, the rest of the year has been very positive.
“This recovery has been driven by domestic travel and is mostly rate driven. To date, there has been little pushback on rate increases we felt were necessary. There is a lot of pent-up demand. Canadians faced some of the harshest lockdowns and they are now on the move. Plus, people are sitting on cash.”
Mukadam noted that in the past, just half of travel tourism was domestic. “Today our guests are 90% domestic travelers. Canadians and sports teams are traveling again, and we are expecting a record-high in December across many properties.”
One of the key factors for Westmont’s success and positive outlook has been their “doubling down” strategy for staff training and retention.
Mukadam outlined this shift in Westmont’s thinking.
“Coming out of the pandemic, we hired 1,100 people and 400 left each month. That is not a sustainable business model. We want to be fair and equitable with respect to compensation. We realized that we needed to put some fun back in it, as we are in the hospitality business!”
High performers that were selected from various hotels were dispatched back out to train staff on key service levels that Westmont wanted to deliver across all their properties. It was a significant investment, and the Westmont group is starting to see it pay dividends.
Taking a holistic approach, the group moved staff as necessary across the country to help during peak events. This cross-training experience helped build morale and staff retention.
“We also want our GM’s to be focused on local market development which requires effort. We use best practices from across the country to help them. We need them to be plugged into the local Hotel Association, the Chambers of Commerce, and other governing bodies in order to help drive growth.”
Westmont has employed displaced Ukrainians during these challenging times and could do more if the government would speed up the processes. Missing two years of immigration has had a significant impact.
For 2023, Mukadam is making a big bet on food and beverage (F&B) sales and restaurant operations.
“The restaurant is usually treated as a separate entity. And our salespeople don’t focus on it. Why not? That is the question we are asking? We want to elevate the overall guest experience. That will require completely different training. That is why we are looking to Foodbuy for help. We are expecting to bring in our top F&B staff for additional training, menu design, and optimizations in an effort to step up our game in this area. Foodbuy has a wealth of resources available that we want to tap into to ensure our success.”
Foodbuy has announced a new partnership with the Hotel Association of Canada in an effort to hep support the industry.
After 18 months of devastation the hospitality sector is on the rebound and is bouncing back faster than most experts predicted, with results expected to return, and even surpass, pre-COVID-19 levels sometime during 2023.
Several factors have led to the changing forecasts. A wave of pent-up demand is being released into the market now that travel restrictions have lifted and Canadians have travel top of mind. That, combined with two years of savings from staying home and not journeying abroad, equals a surge in demand.
Canadians’ love of travel and the forced travel restrictions that were in place during the pandemic have led to what is being termed ‘Revenge Travel’. People are traveling to make up for lost time, to reconnect with people and places and it is saving the day for the travel, tourism and hospitality sectors.
Domestic travel growth is forecasted to continue. Corporate and international travel is also expected to grow in 2023. According to a recent Google search, Canadian travel is up 100% year over year. Airlines are also projecting record-high travel for this year.
However, the immediate and unexpected high demand for travel has caused havoc across the entire system. Airports have struggled to accommodate passengers’ needs. According to a CNN poll of international airport flight delays, Toronto and Montreal ranked the worst, taking the top two spots, with Vancouver coming in 10th. Hotels are also struggling to keep up with demand but for a different reason.
With restrictions easing, the industry could have returned to pre-pandemic levels even faster with consensus estimating the missed growth opportunities to be 15%, to as high as 25%, if the sector could have hired enough staff to meet these demands on-time.
Foodbuy asked Susie Grynol, President & CEO of the Hotel Association of Canada (HAC), about the challenges facing the industry.
“Other industries were able to remain operational during COVID-19 – even if they had to curtail hours. The hotel sector, on the other hand, essentially went into dormancy. When we were finally able to reopen we faced a huge surge in demand right out of the gate. Trying to go from zero to sixty that quickly
has been operationally challenging.”
Staffing is THE key challenge now and going forward. According to Grynol, “What we have now is an industry that’s trying to deal with a massive increase in demand but does not have the labour force in place to meet that demand. That remains our single biggest barrier to growth.
“There are several compounding issues at play. Remember, we were almost completely closed, so many employees had to find other work to feed their families. When we finally did reopen, we were the last sector to rehire. Since then, the unemployment rate had also dropped to just 5% and many people had moved out of urban areas. This incredibly tight labour market has led to a lowered appetite for service jobs and significant limitation in available workers.”
Going forward, without making changes, the sector’s recovery and growth will be hampered.
“We have the potential to have a record-breaking summer this year,” said Grynol. “Our challenge is that we may not be able to service this incredible demand. The tourism sector’s labour shortfall sits at 200,000 vacancies today. If you factor in
the added demand anticipated for this summer, there will be a gap of approximately 360,000 workers. Compared to the health care and construction sectors, two priority sectors for the government, the labour shortfall is exponentially higher.”
Changing immigration policies key to survival
Immigration policies at the federal and provincial levels are key advocacy issues for the Hotel Association of Canada and its provincial counterparts. Pre-existing shortages and the slowdown of immigration over the pandemic are both adding significant pressure for hotel operators.
Grynol put the issue into focus. “Despite talk of a recession, we know we will face record levels of demand, and our team is laser-focused on labour force issues such as immigration. What we learned from the 2008 recession is that travel patterns generally remain steady despite economic downturns. Travel is one of the last expenses our customer base is willing to cut, making our sector counter-cyclical.
“As the government builds back from the pandemic, we’ve got this interesting juxtaposition between ideal market conditions for growth and employment while also facing the most difficult labour conditions that we’ve ever experienced. Reconciling those two things is our challenge.”
We asked Grynol if the government was listening. “Yes, they are listening. I am in regular contact with key ministers who impact tourism and they understand that our sector has been disproportionately hit by the pandemic and they want to help us build back up. Most recently, we met with Minister Fraser, (Sean Fraser, Minister of Immigration, Refugees and Citizenship) to discuss tailored immigration solutions for our sector.
“We are proposing a series of short- and medium-term solutions. Most urgently we are working on a program to help connect new Ukrainian arrivals, many of whom will be arriving with a three-year work permit, with hotel jobs. As a longer term solution, we are asking the government to create a specialized permanent immigration stream for tourism and hospitality workers to support the industry’s recovery and growth.”
The government has made some other important policy changes that HAC has pushed for in the last few months including issuing work permits for spouses of temporary foreign workers, increasing foreign student working hours from 20 to 40 hours, and extending work permits for recent grads who are applying for Permanent Residency. While these measures will help, a tailored program under the Temporary Foreign Workers Program is the most efficient way for the hotel sector to access enough workers to capitalize on demand this summer and they need it quickly.
In the mid-to-long term, HAC is pushing for adjustments in the immigration system to better match skills shortages in Canada.
“COVID-19 shutdowns have led to a mass exodus in all hotel positions from executives to cooks, cleaning staff, and back of house support workers. Canadians just don’t want to work in front line positions and we can’t fill those positions through the current immigration program because it favours those with multiple degrees.”
Immigration is a key sector issue where the industry will definitely need full government collaboration to optimize 2023 growth expectations from coast-to-coast. ~Foodbuy
While the Hotel Association of Canada is looking to the federal government for a tailored sector solution to help manage the staffing crisis, the various provincial associations are also pushing on key regional issues.
Foodbuy talked to regional association leaders to get a snapshot of what's ahead for 2023. While staffing remains forefront, room rates, technology, debt issues and collaborations were brought to light.
While the tone across all the associations was positive and forecasts are going in the right direction, there are certainly several key looming headwinds that will need to be addressed collaboratively between government, operators, and supply chain in order to allow the industry to fully bounce back and reach its full potential.
Foodbuy is proud to support these sector associations as they strive to lay the groundwork for a strong rebound and growth across the country.
In British Columbia, Michael Macleod, Director, Member and Business Development, BC Hotel Association, outlined key issues that are on his agenda.
“In BC, we have had significant changeover at the municipal level of government as well as a new Provincial Premier and cabinet. We will need to educate them quickly on our issues. Tourism and related liquor policies may not be as high on the radar as they were through the pandemic, so we have our work cut out for us.”
BC is a major gateway to the East, and the province is already seeing early signs of international travel bouncing back. BC’s major ski hills are planning for a rebound season.
BC’s RevPAR has been solid and has surpassed 2019 levels. However, it’s being driven mostly by rate.
“As per rates, they are high right now as hotels are adjusting for demand and inflation,” added Macleod. “How long can that push for rate increases sustain itself without some customer pushback? This also raises concerns on the overall customer service aspect. Consumers expect a certain level of service with higher prices. Can we deliver on that promise with all the staff shortages?”
When asked what the top government lobbying issues are that he is looking to address, Macleod said, “We are all focused on doing our part to support the Hotel Association of Canada on the immigration file as the number one priority.
“Secondly, we have done a good job on making some of the temporary changes that the government implemented to help support us through the pandemic, permanent.
“The third issue that will be a high priority in 2023 is the shortterm rental market. Municipalities have a lot of control in this area which makes this a challenging issue to address.
“And finally, a key issue for us in BC is capacity. We simply need more hotel rooms, the development of products, and we need it right across the province. That means addressing the ongoing web of zoning issues.”
We simply need more hotel rooms ... and we need it right across the province.”Michael Macleod, Director, Member and Business Development, BC Hotel Association
In Ontario, Tony Elenis, President & CEO of the Ontario Restaurant Hotel Motel Association, is also advancing the staffing issue.
“We won’t see the doors ‘fly open’ on immigration any time soon, but the government is making smaller moves, like allowing international students to work more hours a week. These are steps in the right direction. We will need to keep pushing for larger changes to help meet our sector’s labour demands.
“The provinces have agreed with the federal government to have more control of their own destiny for immigration, meaning, more immigrants could be allowed.”
Elenis is also seeing growth through rates in Ontario.
“In a recent survey, Toronto’s revenue available per room was the 2nd lowest in North America. Toronto was singled out as being significantly undervalued. There is certainly room for rate growth, and we are seeing operators increase rates as a result and to also mitigate inflationary pressures.”
Elenis indicated that fighting inflationary issues are also a high priority for operators. “This is where we see Foodbuy’s role to help our sector. Foodbuy’s buying power can help mitigate inflation rate increases. This is a must during these times especially when 35% + of total costs are from food and beverage. It is a top focus on our list. As well, Foodbuy’s inflationary reports allow operators to see what is being charged in the market and if they are in line at their operations.”
There’s also a need for stronger partnerships between departments, said Elenis. “You’re going to see more partnerships between departments by doing the little things that can help with staffing and drive efficiencies. Examples include setting up a room for a meeting using round tables vs long, so it can easily be converted to a dinner set up.
“We all thought the buffet was done. Now catering managers are looking to work with sales to have one lunch buffet to serve multiple meetings. We are seeing meeting planners, sales, catering, and operations working much closer together.”
Elenis highlighted the trending need for more technology.
“By 2025, 70% of travelers will be millennials. They see the world in a different light. Baby boomers are used to being greeted with a smiling face. Millennials don’t need it – in fact they don’t want it. They want apps accessible on their mobile devices that allow for faster check-in and check-out, and they have no issue with limited in-person interaction. Ultimately this could help the industry with some of the staffing issues.”
In Alberta, Foodbuy spoke with Dave Kaiser, President & CEO of the Alberta Hotel and Lodging Association.
“In Alberta we have had a good recovery and we have a positive outlook for 2023. Most operators would have exceeded their 2022 budgets. Resort destinations have seen a strong bounce-back with domestic leisure travel, but we still have pockets below 2019 levels.”
Kaiser also acknowledged the challenge the sector is facing with labour. The association is working with the government to increase the number of certificates for workers in this sector.
“It’s not just about more bodies… we are working collaboratively to increase overall training levels as well. Many of the new people coming in are unskilled. As a result of the diminished workforce, we are seeing high stress levels with our mid-level managers. So, we are looking to help provide support by working collaboratively to increase overall training levels.
“We are also looking at repositioning careers in our industry. Many left through the pandemic, and we need to attract people back. We have many opportunities open now at all levels. If you are committed, you can rise quickly in our operations. That is a good draw for us!”
The demand for new hotels is also an issue in Alberta as it is across the country. “We are working with Tourism Alberta, not only on the usual marketing aspect, but we are pushing for land opportunities to open up for new, and needed, product.”
The key challenge Kaiser identified is the fine line between keeping up the quality and service levels, which is dependent on people, and driving efficiencies to make a profit.
“Our operators took on a lot of debt over the pandemic. As that debt turns over, at these interest rates, everyone is going to feel the squeeze. This is where we look to Foodbuy to help identify products, services, and equipment that can help lower our costs and as importantly, our efficiencies, which will be key to helping with our labour challenges.”
Many left through the pandemic, and we need to attract people back.”Dave Kaiser, President & CEO, Alberta Hotel and Lodging Association Tony Elenis, President & CEO, Ontario Restaurant Hotel Motel Association
To meet our hotel members ever changing insurance needs, Foodbuy has recently partnered with Navacord, one of Canada’s largest insurance brokers, and Selectpath, to build an exclusive insurance program just for them.
programs for local hotels as well as high-end, multi-unit chains with complex needs. Navacord and Selectpath were the clear leaders and the best choice for our members.”
The key to choosing Selectpath, a division of Navacord, was their extensive qualifications in this area with hundreds of hotels of all sizes currently in their stable from coast to coast. Selectpath has 25 years of experience insuring hotels and understands their unique needs.
Foodbuy found that a major area of frustration for our members involved insurance, including who they should they choose, types of coverage needed and how to compare pricing.”
Troy Taylor, Vice President of Strategic Partnerships and Marketing, outlined the process. “We had a simple goal — to further educate the sector about insurance and help rewrite the insurance agenda to better reflect the realities of the hotel business. We wanted to partner with a company that can offer
Steve Cox, Managing Partner of Selectpath, explained their process.
“I like to call it insurance 101: The risk audit education process. Ultimately, we try to help operators understand what they can do to reduce their insurance rates. We educate operators on the ins and outs of the insurance industry.
“We bring an entrepreneurial approach to insurance, and we re-define the process on behalf of our clients, not the insurer’s agenda. As a result, we hope to breathe new life into a very
old-school Industry.”
Selectpath helps operators look at their total insurance package needs including who is underwriting it. Unfortunately, most operators do not know this information.
Cox added, “Everyone has a friend in the insurance business. We find far too often that the broker you are dealing with is employed by the same insurance company who is insuring you. So, whose interest are they really acting on? Yours, or their ‘bosses’, the insurers? You guessed it, certainly not yours.”
Cox continued, “At Selectpath we are not owned by an insurance company. It is just a flat-out conflict of interest, and our mandate is to act 100% for the operator, full stop. The sector can be stuck in the past when it comes to commercial insurance. Therefore, operators are at the mercy of the insurers’ agenda.”
Selectpath’s Risk Audit process is designed to allow the operator to get better visibility on their higher risk areas.
Selectpath looks back at policies and claims and then looks forward to developing short and long-term strategies to blend insurer risk appetites, pricing, and terms. Then, Selectpath looks for areas that can help operators reduce risk, which ultimately will lead to reduced premiums.
Steve Cox, Managing partner, Selectpath
often you change passwords plays a factor in your risk.
Cox indicated that there are more bogus claims being launched now against hotels than ever before. We asked if insurers are now pushing back as rates skyrocket.
“We are… We are working closely with our domestic insurance companies to have them stop ‘writing a cheque’. We are now taking the third-party claims to task. And the reason why we are successful is we encourage our hotels to install more cameras. Not only on the exterior of the building but in the interior, common areas of the hotel, including underground parking. This gives us a good defense.”
What sets Selectpath apart is they review your entire business and look at all your potential areas of risk and help to mitigate them. Do you have a gym, pool, restaurant, or banquet facilities? All of these can play a factor in potential lawsuits or damages. Cox and Selectpath strive to minimize your risks and costs.
We asked Cox what he is seeing more of today.
Rising cost of insurance: This is a key concern. Many feel there is nothing they can do about it. But there is.
Labour shortages: In most small to mid-sized hotels the operator is managing the business, welcoming guests, and serving food. Managing key risk areas is usually not top of mind. That is where we truly become their agent and supporting business partner.
Corporate office compliance: Franchises, many of which are US driven entities, are now mandating higher liability coverages. I have seen one chain raise their liability threshold from $6 to $13 million in coverage. That is a big shift for the franchisee and is driving costs up.
Damage claims: We are seeing more property damage claims, such as water damage from burst pipes or sprinklers, toilets breaking, etc. As hotels age, we are seeing even more issues if they have not been properly maintained.
Cyber security: As the world moves to become more cashless, there are ample opportunities for hotels to become targets of cyber attack. Wi-Fi hotspots are a big target area. Implementing simple processes such as how
“We know operators are looking for relief. We’ve had some great success. We’ve recently written contracts for 17 new hotels and saved them a lot of money on the liability. We look to layer the liability by going with a primary layer, then going with an umbrella layer, to get the desired coverage level. This method can save a lot of money for an operator.” Cox summarized, “We have developed an area of expertise within the hotel segment. We know the business which provides us the ability to conduct in-depth conversations with the risk management teams. We have the direct phone numbers to the compliance officers.
“We are also working directly with finance companies for the builder risk and wrap ups for hotels. We can satisfy the loan requirements of the risk management firms for the banks. From the time that the shovel hits the ground, we must make sure that they are fully compliant with the lender as well as the brand.
“That’s what sets us apart. We use our size as leverage, just like Foodbuy does. We’re able to address all of our clients’ pain points. We get the job done.
“If we can help Foodbuy members become better educated about insurance and have the right supporting policies in place to help reduce their risks and costs, we have done our job.” ~Foodbuy
We educate operators on how the insurance game actually works."
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Foodbuy has searched and evaluated high-quality suppliers that can help support your needs. From staffing and scheduling to marketing and insurance. It’s all part of Foodbuy’s Professional Services.
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• Low flow toilets with overflow protection can save thousands in repair and maintenance costs.
When you ask people from around the world where they would like to visit if they came to Canada, Lake Louise is certainly at the top of the list.
As part of our Hotel Guide, Foodbuy wanted to get the pulse on what’s happening with tourism post-pandemic. We spoke with Joseph Dolby, Executive Chef at Atlific Hotels, Lake Louise, a key player in one of Canada’s top tourism destinations.
Dolby says he sees a positive forecast for 2023 as business is bouncing back.
“We found that more Canadians are traveling within Canada, and we are seeing solid growth. The ski hill had one of their best years ever here in 2022 and they are on track for the same this year.
“While a lot of the tourism has returned to Lake Louise, we have noticed a decline in the Asian market over the past three years. This is a big segment of our business. This demographic has been known to visit during the off peak season as well. In 2019, we hosted approximately 10,000 lunch tours and in 2022 we only hosted around 100. That’s a big gap to fill.”
When we asked Dolby about the key changes he is seeing post-pandemic, he pointed to two areas. The first is the changing face of the customer and the second was the rapid growth of the takeout business.
“We have noticed a different ethnic makeup in our restaurants over the past months welcoming more travelers from India and the Philippines. So, we have adjusted our menus to cater to more vegan and vegetarian preferences and have added Indian cuisine to our menu.
“As well, we never used to offer takeout. It represented approximately 10% of our sales. Today, I it is around 25%. It’s another source of revenue on its own now.”
Dolby looked to Foodbuy to support his shifting business needs.
“We needed eco-friendly takeout containers fast. Especially because of the environmentally sensitive area we operate in here in the Bow Valley. In addition to the single use plastic ban in Alberta, we needed to change quickly. We moved to using cornstarch cutlery and biodegradable takeout containers. There is no plastic or Styrofoam anywhere in the hotel.
“The takeout business has grown so fast that we are tracking it daily. Our paper products have doubled in our budget.”
Dolby is looking at all alternatives to help drive efficiencies and cut down on labour costs. “The guests were coming, but
we had to close some of our outlets at times and reduce hours because we didn’t have the staffing. We had to adjust on the fly every day. We lost hundreds of thousands of dollars as a result. The guests don’t care, they just want to eat. It is certainly a challenge for us and the whole sector.”
Dolby said, because of the staffing issue, the operation is
Basically, if you don’t have the time or the staff to peel potatoes, we’re simply going to buy peeled potatoes.”Executive Chef Joseph Dolby
looking at all options to drive efficiencies. They are looking to reduce the number of menu items, and he is looking to Foodbuy for products that require less prep time and more ‘ready to go’ products. He has even made the move to buy a high-tech pizza oven that will cook a pizza in 60 seconds.
“Basically, if you don’t have the time or the staff to peel potatoes, we’re simply going to buy peeled potatoes.”
Dolby has his fingers crossed that he and the industry can attract more staffing support through the government.
“We overpay here, provide subsidized housing arrangements, and buy ski passes for the year, but it’s still
tough. If I did not have four temporary foreign workers through the government program, I would be in a world of hurt.”
If the Asian market comes back quicker than anticipated, combined with the current domestic tourism boom, there will be a lot of pressure on tourism operators to find new ways to meet the demands. Foodbuy’s culinary team and account managers are here to support you with any issues you have. Feel free to reach out to your account manager for any help you need.
~ Foodbuy
At Foodbuy we have a team of dedicated culinary experts who provide insight and guidance to drive operational efficiencies and to help deliver strong financial results our members. The Culinary Solutions team is overseen by Chef, Wayne Nichols.
Chef Nichols can work closely with your culinary leaders to align suppliers to drive positive results through rationalizations, optimizations, product testing and sharing best practices.
Chef Nichols has practiced in renowned hotels across the nation and had the privilege of cooking for prime ministers, many dignitaries, and royalty from around the globe. Chef Nichols brings a love of culinary innovation and leadership to your operations.
He promotes a customized approach to menu planning, inspiring culinary creativity and cultivating sustainable practices.
Our Culinary Solutions team is overseen by our Corporate Chef, Wayne Nichols. The team is committed to improving product quality while lowering costs to our members and corporate sectors.
Foodbuy has numerous partnerships with suppliers that can take care of all your hospitality needs. See our listings of top preferred SKUS based on quality ratings and highest rebates in the back of this book. Reach out to your Foodbuy rep to see how much you can save.
Culinary Solutions is pleased to work with Burnbrae Farms and their extensive product list, including whole eggs, liquid eggs, egg patties and more. Reach out to your Foodbuy representative to find out how you can start saving with Burnbrae.
Using liquid egg products is fast and economical. No cracking, no shells, no mess. Price is cost competitive to shell eggs, plus you get the added incentive of reduced labour.
A Canadian twist on a viral Korean scrambled egg sandwich, made with, fluffy eggs, toast, peameal bacon and Oka Cheese.
Prep: 5 min, Makes: 4, Cook time: 10 min
INGREDIENTS
1 2/3 cup Egg Creations Whole Eggs
Original, well shaken
8 Brioche or soft white bread, thickly sliced
8 Peameal bacon, thin sliced
8 slices OKA cheese
3 tbsp heavy cream (can substitute with milk or half and half)
3 tbsp butter
1 tsp sea salt, to taste
1 tbsp chives, finely sliced
8 Parchment or wax paper, cut into 8”x 8” (20 cm) pieces
Green Herb Sauce:
1/4 cup Mayonnaise
3 tbsp Fresh green herbs (parsley, basil, tarragon, dill, chives); washed, dried and finely chopped
Spicy Ketchup Sauce:
2 tbsp Sriracha chili sauce
1/4 cup Ketchup
METHOD
Mix together the ingredients for the Spicy Ketchup sauce and the Green Herb sauce. Pour into squeeze bottles and set aside. Heat a pan over medium heat and add half the butter. Toast both sides of the bread until golden brown. Remove from pan, and set aside.
Pan fry Peameal bacon on medium high heat until browned and cooked through. Mix eggs with heavy cream and salt. Heat pan over medium low heat and add remaining butter to pan, then egg mixture. Gently move the eggs back and forth using a spatula until it starts to set. Turn off heat.
To assemble, spread the Sriracha ketchup sauce on the inside of the toasted bread. Add the cheese, scrambled eggs, and Peameal. Tightly wrap bottom third of the assembled sandwich with parchment paper and stand up right. Drizzle the green herb sauce on top.
The Classic creamy sauce, with new flavour twists and a speedier prep time with Prestige frozen yolks.
Prep: 5 min Makes: 12 Cook time: 15 min
12 (192 g) Frozen Egg Yolk
1 ½ Cup Unsalted Butter, melted
3 Tbsp. Lemon Juice
1 tsp. Salt
Set a saucepan on the stove with 1” (2.5cm) of water and bring to a simmer. In a stainless steel bowl, slowly whisk the portioned egg yolks with 4 Tbsp. tepid water and the lemon juice. Once combined, vigorously whisk for 30 seconds until thick and frothy.
Set the bowl over the water and ensure it is barely simmering. Continue to continually whisk the yolks, so they don’t get too hot and scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened, light and doubled in volume. Whisk in salt. Remove from heat and place in a warm spot until ready to use.
If the sauce gets too thick, add a few drops of warm water. Serve within 1 hour.
‘THE
Create memorable breakfast and brunch experiences with our wide variety of fully prepared menu solutions.
Prepare a customizable, and shareable Egg Board in just minutes.
A perfect choice for get togethers, meetings and conferences.
Ideal for custom food takeout boxes.
Meal kits & ready-to-eat meals continue to rise in popularity ¹
1.3 Million tagged charcuterie Instagram posts ²
The breakfast charcuterie board is the new ultimate mashup trend ³
53% of consumers are more likely to order bundled meals from restaurants or foodservice 4
32% of consumers would visit restaurants if they featured more grab-and- go options 5
Sources: 1 Technomic - Q2 2021, 2 Canadian Grocers - November 2021 Issue, 3 PureWow - March 2021, 4 Technomic - Q1 2021, 5
Source: Technomic - Q3 2020
• Limited labour, waste & preparation time, just heat, assemble & serve
• Healthy, convenient & low-cost protein options
Mushroom Crustless egg quiche with cheddar cheese, 48 x 95 g & Bacon
Quiche crispy bacon and sauteed mushrooms.
Farms Hard Boiled Medium
boiled and peeled
Pillow Pack medium hard boiled eggs.
x 12 eggs
Hard Boiled Eggs - Dill Perfectly boiled and peeled 12 x 2 eggs dill flavoured hard boiled eggs.
Shelf Life and Storage:
Individually Quick Frozen (Omelettes & Patties),Individually Wrapped Quiche & Scrambled
Frozen: 365 days stored at < -18˚C Thawed: 3 days at 0˚C – 4˚C
Scrambled Refrigerated: 84 days
Hard Boiled Eggs: Keep Refrigerated (4° C). Consume within 3-4 days of opening. Do not microwave.
Cooking instructions:
Omelettes and Patties, Quiche & Scrambled: Heat to a minimum internal temperature of 60°C – 74°C. (Time and temperatures may vary by appliance.)
Aspire Bakeries is aspiring to be the best all-around bakery expert. Aspire’s lineup includes artisan breads from La Brea Bakery, and cookies and muffins from Otis Spunkmeyer. These teams are obsessed with creating and delivering the highest quality and best tasting baked goods around.
Aspire is also proud to have La Francaise Bakery as part of their lineup. La Francaise Bakery first began baking authentic European croissants in 1976, with one simple goal — to share the light, delicate texture and delectably sweet taste of their baked goods with everyone.
Their line of quality baked goods has grown to include danishes, cinnamon rolls, breads, bagels, and strudels - all baked using traditional European methods and recipes. Today, La Francaise Bakery products can be found in retail and foodservice establishments across North America.
Carbon Footprint Reduction
Aspire Bakeries take the responsibility of measuring and reducing their carbon footprint. Over the past two years, they have worked with an outside consultant to calculate the organization’s carbon footprint and validate the data. This process led to the development of their 2030 Science Based Targets which are aligned to limit global warming to 1.5° C. They are committed to reducing their emissions by 46% by 2030.
37%
28%
16%
15%
15%
13% Sauces 13% Almond 12% Chocolate 12%
12%
Base: 214 menu items across 62 operators (full sample) in Q3 2021-Q3 2022
Source: Technomic Ignite Menu national food trends data
Using croissants as a dessert ingredient has grown 300% from the previous year
CLEANING TRENDS
Over the years, Diversey has stood by their key strategic operating pillars: safety, guest satisfaction, operational efficiency, innovation and sustainability. Now, post-pandemic, they are doubling down on these strategies.
As David Coulter, Diversey’s Director of Foodservice and Hospitality, explained, “We’ve always had some of the best-in-class cleaning solutions, even pre-COVID-19. However, the needs simply exploded as result of the pandemic. We are a global leader in the healthcare segment and that environment has some of the most stringent health and safety protocols. We have made an organizational commitment to transfer that knowledge and education over to the hospitality sector. It’s simply not good enough to spray and pray anymore”.
One of Diversey’s goals is to help drive consumer confidence. They are assisting operators in making cleaning policies more visible to their guests. The intention is to help business owners educate and inform guests that safety is paramount and enhanced hygiene protocols are in place for their protection.
“We are striving to move what was once back of the house operations techniques to the front of the house to show guests that we clean, we wipe, we do things, right. We have launched our the Diversey Clean and Ready Program, where the housekeeping staff can seal off a guest room with a sticker after it’s been sanitized and disinfected, so that when the next guest enters, they physically have to break the seal to enter. That elevates consumer confidence!”
Innovation is also a big part of Diversey’s push into the hospitality sector. They have launched two new products in Canada to help sanitize and disinfect surfaces.
“Our Viper and Alpha HP Multi Surface Wipes allow staff to sanitize food contact surfaces in 30 seconds and disinfect critical touchpoints such as light switches, door knobs, faucets and remote controls, in just 60 seconds. It’s literally, wipe the surface, let it sit for 30 or 60 seconds and you
are ready to go! This is hospital grade chemistry brought to your hotel”.
Sustainability is paramount at Diversey. Sustainability is now, and will always be, an increasing part of guest’s requirements when choosing a place to stay.
“Our products are designed to be safer, easier to use and more sustainable. It’s not just about using eco-logo certified products, it’s about consuming less energy, less water, less hydro, less packaging and lowering your overall carbon footprint. We are looking through the entire hygiene process from manufacturing, packaging, containers, recyclables and using less trucks on the road to reduce overall carbon emissions. That’s a huge commitment we are providing to the sector”. Diversey’s mission is to “Care and Protect” and is a trusted and valued strategic partner to be considered for hygiene and cleaning services for your hotel operation.
4x160ea SKU: 101106008
A ready to use cleaner and no-rinse food contact sanitizer based on proprietary Accelerated Hydrogen Peroxide (AHP®) technology.
Alpha-HP® Wipes
4x160 ea SKU: 101106004
Ready-to-use disinfectant cleaner based on proprietary hydrogen peroxide (AHP®) technology to deliver fast, effective cleaning performance. Disinfects in 60 seconds. Virucide & bactericide and non-food contact sanitizer. Kills MRSA.
Today’s consumers want healthier and responsibly produced food and drinks, and Danone delivers high marks in both categories.
Danone strives to deliver healthy products and betterfor-you alternatives for moments of indulgence. Their diverse portfolio of dairy and plant-based brands reflect their commitment to changing the way people eat, with the goal of creating a healthier world.
Danone’s roots go back to 1919 with a small yogurt factory in Barcelona, Spain. The yogurts were made to help children with intestinal infections. In the 1920s, the yogurts were sold to Barcelona pharmacies before expanding into grocery stores.
Today, Danone is the #1company in Dairy and plant based, rank #2 in waters and infant nutrition and #4 for adult nutrition.
Danone is also one of the world’s leading bottled water and Aquadrink companies. They promote sustainable water practices throughout their operations and strive to protect and restore natural water ecosystems in cooperation with local communities and stakeholders.
“Our main focus is to enhance the experience of drinking plain water— that’s the core of our business, and the healthiest choice you can make.” says Henri Bruxelles, Chief Sustainability and Strategic Business Development Officer.
Danone continuously improves their products’ nutritional profile Their portfolio is mainly composed of healthy categories of products (90% of sales in volumes in 2019).
Danone is continuously innovating to create and promote healthier alternative. They encourage the consumption of flagship products: the healthiest in their category, offering more plain yogurts and plain plant-based alternatives, through innovations in this segment.
They encourage healthier eating and drinking practices, through consumer information programs on healthy diets and lifestyles, so that their impact can be greater than just acting through our products, categories and brands.
32% are motivated by a need for something healthy & nutritious
48% say they eat for nutrients/nourishment
25% eat for physical benefits (trending up)
28% eat for emotional well-being (trending up)
29% of individuals report an existing ailment
Overweight, stress and diabetes are top 3 ailments
Health remains key priority after taste
31%
#1 PRIORITY HEALTH SAY IS THEIR WHEN EATING MEALS
Danone has made it their mission to bring health through food to as many people as possible, and they are succeeding
Foodbuy has numerous partnerships with suppliers that can take care of all your hospitality needs. We’ve put together these lists based on top quality ratings and highest rebates. Reach out to your Foodbuy rep with any questions and to see how much you can save.
OUR MISSION
We are devoted to helping both our members and suppliers grow by delivering the highest level of customer value and experience through innovative, flexible procurement solutions.
TOP PREFERRED SKU LISTINGS
Our selected top SKUS give you some of the highest rebates possible.
At
Foodbuy, we maintain relationships with distributors far and wide because prices and rebates are only as good as what you can access.
