Pacific/Prairie Restaurant News - April 2015

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P A C I F I C / P R A I R I E April 2015 Vol. 21 No. 2

N AT I O N A L

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ULLA REOPENS AS OLO IN VICTORIA

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C O V E R A G E

REPORT: ON THE QSR SEGMENT

R E G I O N A L

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FEATURE: CANADIAN WINE REPORT THE GROWTH AND FUTURE

B.C.’s rising stars

By Kristen Smith, Associate Editor

Canada Post Publications Mail Agreement No. 40010152

TORONTO — Paul Moran will represent Canada in the S. Pellegrino Young Chef competition at the Milan Expo June 25 to 27. He beat out a group of 10 chefs under the age of 30 from across Canada to earn the spot at Toronto’s TIFF Bell Lightbox in February.

Moran prepared blood pigeon smoked and roasted, beet jus and charcoal oil, polenta and salsify for the three judges: chefs Susur Lee, Cory Vitello and Matty Matheson.

Lee will travel with Moran to Milan this spring and mentor him before he goes up against young chefs from 19 other countries. At the competition, Lee was pleased to see Moran prepare the whole bird and suggests Moran open the head “last-minute” so the brains don’t dry out.

“It’s a strong dish chef; I like it,” said Matheson.

Moran and his recently-wed wife chef Stephanie Noel finished up the winter season at CMH-K2 Rotor Lodge in Nakusp, B.C. This spring, they are working with the West Coast Fishing Lodge’s The Outpost for another season. “Stephanie and I both work as partners there, just as we did at K2,” said Moran.

The remote luxury lodge on the

most western edge of Haida Gwaii sees corporate and private groups of 14, which Moran and Noel cook for as well as a staff of 14.

Moran, born in Kelowna, B.C. and Quebec-native Noel met in 2004 while working under David Hawksworth at West Restaurant and Bar. Moran started as an apprentice, earned his Red Seal and worked as junior sous chef before heading overseas in 2008.

Both spent time in the kitchens of Paris and share an interest in foraging wild plants and mushrooms. While Noel has some front of the house experience, Moran is often in the spotlight because of competing. He has medalled in more than a dozen local and international competitions since he stepped into a kitchen in 2001, where he worked in prep and dishwashing during high school in Kelowna. He was awarded the inaugural Hawksworth Young Chef Scholarship in 2013.

Moran started cooking at home at an early age. “I was a pretty hungry young guy,” he said. “Finding a way to feed myself was what got me into cooking really; after school, coming home, hungry. The way I was raised, I’m not really big on junk food, so that’s sort of what got me into cooking. My family encouraged me.”

In two terms, Moran would de-

Paul Moran. scribe his cooking style as vegetable forward and ingredient-driven.

An example: baby leek with smoked breadcrumbs and a beer aioli. “It’s a dish where the vegetable is the highlight; it’s fresh, you can eat it with your fingers and it’s sort of revisiting an old dish. The idea came from classic breaded zucchini,” said Moran, who took the concept, refined it and made it healthier.

In Italy, “the final test awaits.” He will prepare eight plates of his pigeon dish for the jury and 300 portions for a public panel.

Moran said he is slightly superstitious when it comes to competing. To prepare, he will be going over the dish and practising, but isn’t sure he will create the whole dish before he goes.

“I didn’t practise the dish before I went to Toronto. It’s just something that I’ve cooked before and I felt very comfortable cooking; it’s my signature recipe,” said Moran, adding preparation is more mental, such as note taking, than getting into the kitchen and cooking.

He said competing is a fantastic way to generate recognition. After the

SP Young Chef Canada competition, some 40 articles were published with his name in them.

“It’s really good to promote yourself within the industry as well, amongst your industry peers, not just the public,” said Moran.

“The restaurant industry is so tough and it is a goal of mine to have my own boutique hotel I’d like to open with Stephanie,” he said. “Boutique hotels don’t happen overnight and getting an investor onboard is something that I think these competitions really help with.”

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From ulla to OLO VICTORIA, B.C. — Ulla restaurant recently underwent renovation and reopened its doors as OLO in time for Victoria’s Dine Around & Stay in Town.

Chefs and co-owners Brad Holmes and Kris Barnholden timed the opening to coincide with the Feb. 20 to March 12 event encouraging people to try new restaurants.

Opened in 2010 by chef Holmes and wife Sahara Tamarin, ulla was voted one of Canada’s best new restaurants by enRoute magazine.

After the birth of their child, Holmes and Tamarin brought on Barnholden, their friend and colleague, for the 40-seat new venture.

OLO’s focus is on meals created from the bounty of Vancouver Island. The menu includes a selection of snacks such as Ireland Farms crispy chicken lettuce and items under the headings of: vegetables and grains, seafood and meat. “It’s a combination of comfort foods and refined dishes,” said Holmes. He added they didn’t want to stray too far from what people liked about ulla and alienate those guests, and the refined dishes are what the chefs do well.

“We also like to eat comforty things and that’s why there are a couple pastas and a burger on the menu, but then there are also things that are a little more composed and interesting,” said Holmes.

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Victoria, B.C. restaurant OLO’s interior.

“We feel it’s the best two ways to highlight local ingredients and to have a restaurant that’s not special occasion only. It can be. You can come have a five-course menu out of it or you could have a burger and beer at the bar,” said Holmes, noting if it’s more casual, it can be more of a community hub.

“We’re trying to encourage social eating. So get a big steak in the centre of the table and share it, get the carrots, get the mushrooms,” he said. “It’s more fun, it’s more traditional, I think. That’s how you eat at home, right?”

Shawn Soole, who was most recently part of the opening team for Victoria’s Little Jumbo, came on board for the new project and is heading up the bar program. Also highlighting the region, the extensive list includes local distilleries, breweries and wineries.

The cocktail list uses foraged botanicals, house-made vinegars and tonics.

The word “olo” translates to “hungry” in Chinook Jargon, a derivative language of English, French, Chinese and Chinook. OLO celebrates the role of Cascadia (the Pacifc Northwest) as a cultural melting pot by serving as a hub for neighbours to gather and break bread.

Barnholden made many of the design choices, which Holmes describes as a modern and airy farmhouse look.

Half old and half new, they exposed brick, changed tiling and changed some furniture in the 1,000-square-foot space.

“We kept some of the really nice organic things we purchased over the years. We bought nice wooden chairs and we had hand-designed woven lights,” said Holmes.

Shamrock starts franchising with Alberta TORONTO — Founded in 1970 by Danny Maleganeas and his brother in Scarborough, Ont., Shamrock Burgers began franchising last year with a Dec. 13 opening in Leduc, Alta.

With his son Greg Maleganeas as president, the chain plans to open three more locations in its home province and in Sherwood Park, Alta.

Vice-president Joel Friedman said he believes three different stores are necessary before starting to franchise in order to work out all the ins and outs. Shamrock opened its second location in Brooklin, Ont., six years ago and another in Ajax, Ont. in 2013.

Three years ago, the chain brought on Jump Branding & Design to give them a new look. Focusing on the colour green, the stores now have a rock ’n’ roll focus in terms of décor and music.

Friedman said the chain marries that hip theme with the business’ 45-year-old roots with Shamrock’s traditional burger blend, homemade gravy, in-house cut and blanched fries and onion rings thick-battered with the founder’s wife’s recipe.

The patties are available in four, six, 10 or 20 ounces and Friedman said they sell quite a few of the largest size.

The chain holds what it calls the Monster Sham eating contest, which was held in Alberta in early February to coincide with the location’s grand opening celebration. The winner ate 49 ounces in 10 minutes. “Here in Ontario, the record is 64 ounces and then after the guy finished the 64 ounces, he waited about 10 minutes and he had another burger,” Friedman said.

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The menu is rounded out with a “beyond burgers” section, which includes sandwiches, chicken fingers and salads.

With an average footprint of 1,200 square feet with 35 seats, Friedman said Shamrock hopes to open in Nova Scotia.

In Ontario, Friedman said the company wouldn’t be opposed to another location in the Greater Toronto Area, but has found the stores do well in smaller communities. He said they are considering Peterborough and Lindsay, Ont. Friedman said the plan is to open between three and five locations annually.

“It is about growth, but it’s about good growth,” he said. “We’d rather have 25 locations doing great volume and the franchisees making money than have 50 and have them struggling.”

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P A C I F I C / P R A I R I E

EDITORIAL

he showroom floor is jammed with everything from sparkling silver spoons and tulip glassware to Internet-connected combitherms and the latest in induction cooking technology. It’s a river of tables cluttered with cards, brochures and show models. Glass bottles, paper cups, lighting and patio heaters all whirl about as though stepping out for a delirious night on the town. Everything anyone would need to run a restaurant, all the bells and all the whistles, have been shipped in for eager eyes to ogle and order.

I go nuts for this stuff. Recently, at the NAFEM Show in Anaheim, Calif., I went on for hours to a colleague about a garbage pail with a venting system in the bottom so that when you pull the bag out there’s no suction. Do you know how many times I’ve had to push the bin against a wall, or get a fellow employee to bear hug the bottom, to free the

unrelenting bag? It’s such a small tweak — why haven’t we thought of this before?

Or more recently, at the Restaurants Canada Show in Toronto, I was blown away by a combitherm that connects to the Internet for programmable recipes. The unit included self-cleaning technology and the ability to smoke meats.

I get giddy when I see the latest in plate design, eco-friendly takeout trays and gooseneck draft taps.

But after a long day of walking what feels like a marathon, I start to remember that behind all of these great innovations are people: people who thought outside the box to design and redesign; people who adjusted and tested; there were tinkerers, artists and account executives; chefs with specifications; and there was an entire army who jumped in trucks and moved it all around. There were people who turned the lights on, and people who turned them off. Amazingly talented people.

I know it’s an easy sale when investing in new equipment, especially when the equip-

ment pays for itself over time by cutting down on labour or energy costs. But I wonder if, at times, when it comes to investments, we miss the forest for the trees.

Last month, a restaurant operator took his staff to Cuba because they reached their sales goals. They closed the doors on the business to bury their feet in the sand, sip rum and tequila, and bond beneath the equatorial sun. This would have cost but a third of a new oven, a tenth of a complete interior redesign and a fraction of the cost of giving the serving staff tablets for at-table ordering.

Assuredly, giving the best tools to allow your people to do their job is a good move.

But let’s not forget that without the people behind restaurants, there’s no combitherm or a sleek new design that can keep the operation afloat.

Amazing people — now that’s something worth investing in.

Jonathan Zettel Associate Editor

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NEWS BRIEFS Heinz and Kraft to merge PITTSBURGH, Pa. and NORTHFIELD, Ill. — H.J. Heinz Company and Kraft Food Group Inc. have announced a deal that will see the two companies merge to form the third largest food and beverage company in North America.

The new company will be named The Kraft Heinz Company and be co-headquartered in Pittsburgh and the Chicago area with projected revenues of approximately $28 billion.

“By bringing together these two iconic companies through this transaction, we are creating a strong platform for both U.S. and international growth,” Alex Behring, chairman of Heinz and managing partner at 3G Capital said in a release.

Behring will become the new company’s chair and Kraft chief executive officer John Cahill will be the vice-chair, according to the Globe and Mail.

In 2013, Brazilian private equity firm 3G Capital and Warren Buffett’s Berkshire Hathaway acquired Heinz for $23.2 billion.

3G Capital also owns 51 per cent of Restaurants Brands International Inc., after the recent deal between Burger King and Tim Hortons.

The deal is expected to close sometime this summer.

Restaurant industry sees five straight years of growth TORONTO — The Canadian restaurant industry expanded for the fifth straight year in 2014 in terms of both sales and employees. Annual sales in 2014 were $71.8 billion, up from $68.4 billion in 2013 and $61 billion in 2010. The industry employed 1,227,600 people in 2014, up from 1,196,300 the previous year and 1,125,700 in 2010.

4 | Pacific/Prairie Restaurant News

“In an era of rising costs and increased competition, five straight years of growth is truly remarkable. Restaurants are more important than ever to the Canadian economy and society,” said Donna Dooher, interim president and chief executive officer of Restaurants Canada, in a March 18 release. “While many other industries move online, restaurants remain at the heart of neighbourhoods across Canada.”

Like many other businesses, restaurants took a hit in 2009 due to the recession.

However, the industry has since climbed its way back, with growth driven primarily by restaurants and caterers, and a booming economy in Western Canada, according to the association.

Yellow Pages starts dining app MONTREAL — Yellow Pages announced the launch of YP Dine, a mobile app dedicated to the restaurant and dining sector, in mid-March.

The YP Dine app allows dining choices to be based on mood and activity, including happy hour, weekend brunch, lunch with coworkers, late night eats and quick dinner fixes. It also allows standard searches for eateries by name or location.

“YP Dine offers a content-rich experience that facilitates dining decisions and actions such as reservation and transaction,” Nicolas Gaudreau, chief marketing officer of Yellow Pages, said in a release.

The app also integrates the top picks by local chefs or restaurant owners, sharing their favourite discoveries in local eateries.

The December acquisitions of Bookenda and Dine.TO by Yellow Pages have seen the functionalities of the two services integrated into YP Dine. These include the ability to receive deals available at local restaurants, access and publish reviews, preview menus and make reservations.

YP Dine will be adding Toronto, Vancouver and Calgary content by June 1 and expanding to other cities incrementally.

Le Cordon Bleu scholarship OTTAWA — A new scholarship worth more than $30,000 could heat up the career of aspiring culinary talent. Le Cordon Bleu Ottawa Culinary Arts Institute, along with Restaurants Canada and Canada’s Best 100 Restaurants, launched the Passion for Excellence Scholarship Competition in late February.

The national scholarship is open to Restaurants Canada members and their employees, regardless of current job title.

The prize includes a nine-month placement at Diplome de Cuisine at Le Cordon Bleu Ottawa Culinary Arts Institute and a paid internship under Yannick Anton, chef of Le Cordon Bleu Signatures restaurant in Ottawa.

CAFP national conference buzz FREDERICTON, N.B. — The 2015 Canadian Association of Foodservice Professionals’ national conference takes place May 27 – 30 at the Delta Fredericton with the theme “come and hear the buzz.”

In addition to CAFP business, networking awards and optional tours, the educational sessions are scattered throughout the three-day event.

Speakers include: CBC columnist Pierre Battah on the multigenerational workplace; Kathy Nason of Springbrook Cranberry; Dave Wolpin, young entrepreneur, farmer, food market owner and developer; and Jessie Jollymore of Hope Blooms on the Nova Scotia community health centre’s youthled salad dressing business. Sally Wells will address conflict within the workplace and Janice Butler will present “Maintaining the Buzz.”

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Leadership aids retention

By Colleen Isherwood, Senior Editor GUELPH, Ont. — Eighty per cent of business success is your ability to understand what it takes to be a leader, Earls Restaurants president Mo Jessa told a symposium, held at the University of Guelph in March as part of its Sustainable Restaurant Project.

Jessa started as a dishwasher at Earls 25 years ago, and rose through the ranks becoming executive chef in 2000, vice-president of operations in 2004 and then president two years ago.

Today Earls has 67 restaurants and more than 5,000 employees.

He presented a case study in employee engagement, pointing out that in 2008, only 500 people filled out the employee engagement survey, rating satisfaction at 76 per cent. In 2014, Earls received a similar satisfaction rating, but 4,000 people answered the survey. In one year, from 2013 to 2014, participation rose from 74 per cent of staff to 91 per cent — a huge jump in employee engagement in an area where one to two per cent is considered good progress.

Jessa credits his obsession with leadership as the key, and his conviction that every person at Earls can be a leader.

“You have to live certain aspects of leadership,” he said. Earls bases its leadership on four foundations: • Integrity. You can build trust if you do what you say, and people can count on you.

It’s also important to empower people to make decisions.

• Authenticity. Catch yourself when you are faking it. Being yourself is OK; if you’re genuine, you’re allowed to have some personal flaws.

• Believe in a cause bigger than yourself.

If you can identify what that is, it allows people to feel part of something.

• Take 100 per cent responsibility for all outcomes.

All 300 managers and general managers at Earls have taken a three-day course on leadership.

But leadership is not limited to management. Jessa found an example of leadership development for hourly employees at Lululemon developed by leadership advisor Susanne Conrad, stressing the need for dialogue, listening and self-reflection skills, and the idea that when you create a future, you do it for yourself.

This year, Jessa is implementing Earls’ Developing Leaders: Vision and Goals program, and is committed to training 1,500 employees in 2015. It asks employees to consider a 10-year vision, to decide what’s important in their lives.

“I personally blog about these principles every Sunday for three hours. It goes out on Monday, and people read it. You’ve got to live [leadership] or people won’t do it.”

New model for recruitment Sean Lyons, professor of leadership and management at University of Guelph’s College of Business and Economics, told the audience there’s a new recruitment model.

“In the old model, you assumed employees want to work for you; that jobs are static and don’t change with the employee; that the best people are local; and that recruiting is advertising focused.

“In the new From left: Mo Jessa, president, Earls Restaurants Ltd., Sean model, focused Lyons, professor, University of Guelph, and Jan van der Hoop, on generation president, Fit First Technologies.

X and millennials, [the candidate asks], ‘What do you have to offer me?’” people and organizations find better ways to The job marketing strategy must be compelling, work together. He told the symposium being fit the offer designed to be competitive, and it’s im- for the role is the leading indicator of business portant to “fish in the right pond” to get quali- performance, and set out four critical aspects: fied candidates.

• Screen for fit — find out who employees “Use employer branding because brands are as individuals, what their standards are have power,” Lyons added. Be known for your and their best and worst managers. corporate social responsibility, or be named one • Measure what matters — how they learn of the Top 50 Employers by Aon Hewitt. “You and think. Ask, “What’s the funniest thing are your unique value proposition,” Lyons said. that ever happened at work?”

• Check your standards — you attract what you tolerate. If you tolerate mediocrity, Four critical aspects of “fit” you will get mediocre staff.

Jan G. van der Hoop, president and orga• Take a ruthless look in the mirror — would nization performance expert with Fit First you work for you?

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BY JONATHAN ZETTEL

F

orget your fancy artisan cheese, craft beer and organic lettuce sandwiches — the country continues to opt for quick and easy fast food keeping quick service restaurants (QSRs) on top of the foodservice chain. Despite flat sales, the rise of fast casual locations and a changing market driven by millennials, QSRs continue to find ways to bring customers in and deliver cheap, tasty meals quicker than you can say Colonel Sanders.

Breakfast is the most important meal According to Scott Stewart, foodservice account manager for The NPD Group Inc., up until a few years ago, the QSR segment was doing fairly well.

“What’s happened lately, is that the market has really flattened out, but within that there has been some dynamic movement within dayparts,” Stewart says.

Lunch had a bad year in 2014, as did the dinner daypart declining by a few points. What’s keeping overall sales flat for QSRs, he says, is a win with the rise of breakfast sales.

A number of chains have invested heavily into their breakfast programs. McDonald’s literally gave coffee away for days to bring in traffic and chains like Taco Bell, Wendy’s and Tim Hortons continue to unveil variations of portable breakfast sandwiches and better coffee.

Recently, A&W introduced what could be a first for QSRs in Canada: an organic fair trade coffee.

“We went to Van Houtte and told them what we would like to offer and they developed this coffee especially for us,” says Susan Senecal, chief marketing officer for A&W. The coffee is a 100 per cent Arabica, organic, fair trade blend the company calls rich and full bodied in taste.

“Coffee became a priority for us when our customers kept telling us how much they loved our new eggs, but wanted a better cup of coffee,” says Senecal. “Through extensive taste and quality testing, it became clear that organic coffee was a winner among our customers, so we partnered with Van Houtte to provide it.”

In 2014, the company began sourcing eggs from hens fed a vegetarian diet without animal by-products and chicken raised without the use of antibiotics. A&W also sources beef raised without the use of hormones or steroids.

According to Senecal, replacing major ingredients such as the new organic coffee at the company’s 832 restaurants across Canada is no easy task, but the move to transparent ingredient listings has paid off with an increase of 10 per cent in sales.

“It comes with a great feeling of satisfaction in knowing we’re giving our customers what they want,” she says.

Meanwhile, Canadian QSR giant Tim Hortons has introduced several new breakfast sandwiches, a dark roast and announced in early March, the company is testing a single-origin coffee in select Canadian markets.

All of this signals an important move within the QSR segment to steal breakfast share and increase the bottom line.

According to Stewart, 80 per cent of breakfast sales come from only two chains, leaving the remaining 20 per cent for everyone else to fight over.

“Breakfast is the most habitual daypart,” Stewart says. “It’s very difficult to get into the market, but once you get them, they’re yours.”

rise of fast casual Over the past five years, there’s been a ton of talk around the rise of fast casual. The QSR hybrid has seen much success in the U.S., and has seeped into the Canadian mainstream with chains such as Quesada, Panera Bread, Freshii and the Burger’s Priest.

With its premium ingredients, in-house sauces and higher checks, fast casual seeks to steal share from traditional QSRs with the idea customers are willing to pay more for a better quality product.

According to NPD’s Stewart, the rise of fast casual is really only a micro-problem for QSR operators. While fast casual has grown by 18 per cent in location footprint alone, it still only represents one per cent of the overall market, he says.

“Is that going to be a major threat? No,” Stewart says.

“However, if you are a franchisee and a fast casual operation opens next door, there’s legitimate concern.”

Stewart says the rise of fast casual south of the border started 15 years ago, and now represents 5 per cent of the U.S. market.

“One caveat for Canada is that it won’t take as long as it did in the U.S.,” he says.

The trend, however, can be seen with some major QSR groups upping food quality or adding fast casual concepts to their portfolios.

MTY Food Group Inc. — the company behind more than

BY THE NUMBERS CANADA

In that time, CHAINS have GAINED about 3,000 while INDEPENDENTS have LOST about 3,000.

has had about

72,000

restaurants

ENTIRE INDUSTRY

QSRs have been flat at around 36,000 TOTAL UNITS over that

SINCE 2008

SIMILAR SHIFT TO CHAINS .

ACROSS THE

every year

same time period, with a

TRAFFIC for QSRs INCREASED by only 1 PER CENT in 2014.

DOLLARS INCREASED by 4 PER CENT due to HIGHER CHECKS.

the TOP CATEGORIES for QSRs are: SOFT DRINK

POTATOES

21%

COFFEE

40%

19%

SANDWICHES

20%

BURGERS

13%

According to NPD MARKET PROJECTIONS QSR traffic is EXPECTED TO GROW by 1 PER CENT per year until 2020.

20 chains including Manchu Wok, Mr. Sub, Country Style and Mr. Souvlaki — announced in early March the launch of TOSTO Quickfire Pizza Pasta.

“As the rapidly growing segment of fast-casual dining continues to gain acceptance in Canada, MTY believes that now is the time to raise the bar one more level,” Michael Lublin, brand vice-president says in a release. “By creating a fast-premium dining concept, Canadian consumers can experience a high quality, premium fine dining product in a quick service environment and at a reasonable price.”

The first TOSTO location opened in the heart of Toronto’s business district at 800 Bay St. and features made-from-scratch noodles and Romano pizza dough made fresh daily in house.

According to the company, it has noticed a major demographic shift throughout Canada and a greater knowledge of the culinary industry, which translates into a more savvy consumer who demands “a high quality product at an attractive price point.”

Bringing in millennials Getting the attention of millennials and maintaining their loyalty can be a real challenge for operators.

“Subway is always looking for innovative ways to connect with existing consumers, as well as potential customers, especially millennials,” says Kathleen Bell, director of national marketing for Subway Canada.

In 2014, Subway partnered with the music streaming company Spotify. “The technology on Spotify offered a great chance to reconnect with the target consumers to foster inter-

est and engagement,” Bell says. “[The relationship gave us] a unique opportunity to get in front of potential customers and millennials while tapping into one of their core interests: their love for music.”

Subway Canada has also teamed up with the sports network theScore to launch a smartphone application and with Disney, all with a keen eye on engaging customers, Bell says.

At Carl’s Jr. — which has several locations in B.C. and Alberta and is just breaking into the Ontario market with a location in Waterloo, Ont., and two locations in Toronto — the company is focused on males from the age of 18 to 34, “or anyone who wants to be in that demographic,” says Kent Graber, managing partner of 6 Points Food Services Ltd., a franchisee of Carl’s Jr. With its sexed-up ad campaigns that have featured celebrity models such as Paris Hilton, Charlotte McKinney and Kate Upton, the company unapologetically looks to drive traffic from male millennials to its eateries.

Once they are in the door, Graber says, it’s important to offer a quality product.

“What’s happened in a lot of the business is that there’s been a transition from the old-style fast food restaurants to the newer restaurants with better burgers, more things like hand-crafted milkshakes, better buns and higher quality meats,” he says.

Despite the common perception the foodservice industry is in the middle of a radical shift, Graber offers some perspective.

“I’ve been in the business for 43 years and it’s always changing and evolving. Think of the first drive-thru restaurants; who would have thought those would work?” he says. “If you’re not prepared to change, get out of the business.”

April 2015 | 7

R E S TA U R A N T S C A N A D A S H O W P R O D U C T S

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TORONTO — Companies from across the foodservice industry showcased new products at the annual Restaurants Canada Show in early March at the Direct Energy Centre in Toronto.

With more than 10,000 attendees and 1,100 booths, here are just some of the new items the showroom floor had to offer:

1. Bunge creamy cooking sauce Bunge has introduced a lactose-free creamy sauce base suitable for sweet and savoury applications.

The vegan-friendly sauce has a dairy flavour profile and is intended as a one-for-one replacement for cream in soups and sauces and can also be used in desserts and to make whipped cream.

It comes in one-litre tetra packs by the dozen and has a one-year refrigerated shelf life.

2. Oreo Churros J&J Snack Foods teamed up with Mondelez International to introduce Oreo Churros. With a crispy exterior, warm soft interior and cookie pieces in every bite, the dessert has a “justbaked” Oreo taste. The churros can be served with Oreo cookie cream dip, supplied by J&J Snack Foods, rolled in sugar or topped with a favourite ice cream and prepared using an oven, fryer or TurboChef.

3. Reuven chicken drumettes Reuven’s Frenched Chicken Wing Drumettes can work as an appetizer, on a shared platter or as the centre of the plate.

Offering neutral seasoning, they’re fully cooked (saving time in the kitchen), Halal certified and are of a consistent piece weight for

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uniform plate appearance.

free, the Sriracha Chili sauce features heat from a blend of chili pepper and jalapeño. Sweet, mildly hot and tangy, the Asian Sweet Ginger balances tomato, garlic, ginger and spices, and works as a recipe ingredient or as a topping or dipping sauce.

4. Twisted fries Simplot rolled out a new flavour of its Sidewinders fried potatoes. Marketed to QSR operations, Conquest Sidewinders are “light and fluffy” on the inside and crispy outside and have a clear coating that triples the hold time of regular fries, according to the company.

The new natural potato flavour adds to the lineup of Smokey BBQ , JR Buffalos and the original Bent Arm Ale craft beer-battered Sidewinders.

6. Billy by UTC Available in July, Town & Country Uniforms unveiled its Billy by UTC collection.

Inspired by the new generation of chefs and restaurateurs, the more casual line includes raw cotton canvas aprons in charcoal grey, natural and copper with interchangeable straps.

The line also features unisex button down shirts, denim or striped denim aprons, a black striped bib apron and men’s and women’s denim shirts.

5. Frank’s RedHot sauces Frank’s RedHot Sauces introduced two new globally inspired flavours, Sriracha Chili and Asian Sweet Ginger. Preservative- and gluten-

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Executive chef, Four Seasons Hotel Vancouver

NEWSMAKER OF THE YEAR The PRN Newsmaker of the Year award recognizes achievements that have positive effects on the hospitality and foodservice industries and is presented at the Canadian Association of Foodservice Professionals’ B.C. Top Leadership Night.

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ed Bell took the case for sustainable seafood across the country last year cycling more than 8,700 kilometres from St. John’s, N.L., to Vancouver.

The executive chef for Four Seasons Hotel Vancouver kick-started Chefs for Oceans, reaching out to local champions of sustainable seafood and holding 24 events over the course of 10 weeks to bolster awareness both i s h c o m p u b l i c at i o n s s i n c e 19 8 6 in the community and in the restauO N T A R I O rant industry.

An event in every province, each was unique but the message was always the same: healthy oceans, lakes and rivers through responsible fishing N AT I O N A L C O V E R A G E R E G I O N A L F O C U S $ 5 . 9 5 methods and aquaculture.

The idea for the non-profit orgaFEATURE: HOW ONTARIO GROWS FLANAGAN HIGHLIGHTS BASKIN ROBBINS nization was born at the 2012 CanaTRENDS IN VEGETABLES AND SALADS BUYS RELIABLE FROM NAFEM CELEBRATES 70 dian Chefs’ Congress in Halifax. “We were having this conversation in individual provinces, in regions and comand have been inspired by them,” he said. Dolan said he hopes there Dan Aykroyd munities, but we weren’t having it on said Methot, who has served on the will be more success with respect Restaurants Canada board since to credit card rates and that the asa national scale,” says Bell.

2004. He said his story is a bit differ- sociation can encourage the implementation of wholesale liquor pricing ent.

The Penticton, B.C.-born chef With an education in business across the country. from the University of Western Onspent much of his time growing up tario, Methot worked in mergers Craft beer tops chef survey and acquisitions before joining Pizza TORONTO — Prior to the inshow, the Okanagan Valley. “I guess that’s Pizza as director of real estate a year Restaurants Canada released its after graduation. sixth annual Canadian Chefswhere Survey, I got my love of food, because He left the company for a brief which polled more than 400 professtint to work in real estate and served sionals in January. my parents had a farm. We were inas the vice-president of both corpoCraft beer topped the list of “Hot volved in the wine business in the earrate development and commissary Trends,” which are considered at the before moving into his current role. peak of popularity. ly for days — my dad was a hydroponic Methot joined Pizza Pizza in 1984 Here are the top 10 trends and has seen the chain grow from 45 2015 with last years’s rank in brackfruit and vegetable grower,” says Bell. to more than 700 locations across ets: Canada.

1. Craft beer/ microbrews (5) When Bell was 12, his parents Methot said the association needs 2. Locally sourced foods (3) to lobby the government to foster 3. Leafy greens (4) separated.

His mom was “working positive economic conditions for the 4. Food smoking (6) entrepreneurs of tomorrow.

5. C h a rc u t e r i e / h o u s e - c u r e d her tail off ” and after frozen lasa“As chair, I’m determined to meats (8) achieve results to support our Cana6. Gluten-free/food allergy congna dinners grew tiresome, Bell says scious (1) TORONTO — More than 1,100 onstrations on the main and Ontario Paul Methot, senior vice-president of dian businesses,” said Methot.

Outgoing chair Liam Dolan noted 7. Quinoa (2) exhibitors, both long-standing in the stages, competitions, record-breaking operations for Pizza Pizza, was electhe starting cooking for his younger 8. Sustainable seafood (new) foodservice industry and those getting attempts, breakfast with a movie star ed chair of the board of Restaurants his tenure was during a time of much 9. Inexpensive/underused brother cuts of started, set up the 2015 Restaurants and the restaurant association’s 70th Canada at the association’s annual change with a new brand, website, ofand sister and recognized the meat (10) Canada Show on the first days of annual meeting. meeting on March 2 and will serve a fices and the search for new leadership.

10. International sauces (new) March. one-year term. power of food.

“I realized young that “As my year comes to an end, I The three-day event saw a slew of Paul Methot elected “For many years, I have listened to Continued onit pagebrought 18 educational sessions, culinary dem- Restaurants Canada chair the stories of many now past chairs will continue to roll up my sleeves,” us together; we spent time around the table as siblings,” says Bell.

“I really fell in love with the aspect of people and food and how it brings families and friends together. To this convert onvert your restaurant day, one of the things that I love the most is the people aspect of it, whethwInnInG teaM It’s worth a call. It’s easIer than you thInk. er it’s my team in the kitchen, or my Port elGIn, on converted deceMBer 2014 customers in the restaurant or cooking for friends.”

March 2015 Vol. 30 No. 2

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Bell considers himself lucky to know he wanted to be a chef at a young age.

His first job was washing dishes at Avenue Grille in Vancouver’s Kerrisdale neighbourhood at the age of 14 and after high school, he attended Dubrulle French Culinary School. His instructor and friend Rob Feenie inspired Bell to apprentice at Le Crocodile, where he met a culinary mentor Michel Jacob. “One of the reasons that I’ve been in the places that I’ve been is because of the foundation that he helped to build in my career,” says Bell.

When Feenie left in 1995 to open Lumière, Bell came over as sous chef.

He took his first executive chef position two years later in Toronto’s Accolade and worked in the province until moving to Murrieta’s Bar & Grill in Calgary where he also spent three years working with the Vintage Group. In 2008, Bell opened Cabana Bar & Grill after moving to Kelowna, B.C., the year prior and sold it in 2014.

“This opportunity with Four Seasons was unique to me because I wasn’t a hotel chef. It was a real learning experience and learning curve, having spent most of my career in restaurants,” says Bell.

In 2011, Bell was brought on to take over foodservice for the Four Seasons Hotel Vancouver including its YEW seafood + bar. When Bell joined the property, the hotel changed YEW’s concept from West Coast continental to seafood-centric.

Bell’s mission was to make the luxury hotel fully Ocean Wise certified.

“You don’t meet a chef these days worth their salt that isn’t engaged in where their food is from,” says Bell.

“I guess you call my food ocean-totable, but really I’m not just about the three oceans that surround our country. I’m about healthy lakes, oceans and rivers and land-based, closed containment aquaculture.”

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Burrito Jax heads into N.L.

Bell hopes to create a day to celebrate sustainable seafood from coast to coast, with the “audacious goal” of having sustainable seafood accessible to every Canadian within the next decade.

“Chefs have a unique opportunity and, quite honestly, a responsibility to educate ourselves and our customers and our cooks about where our food comes from and how it was caught, raised, farmed, harvested, or gathered,” says Bell. “Let’s be honest, we’re addicted to cheap. We all are, myself included. We love to go and get the deal, we love to go out and buy the cheapest, but we really don’t think about where it came from.”

He says the work of Chefs for Oceans is just beginning. “The platform that I have as the executive chef of the Four Seasons here in Vancouver is an extraordinary one and it’s not lost on me,” says Bell, noting his peers at Four Seasons properties around the world are all people he can connect with.

“It’s not Ned for oceans, it’s Chefs for Oceans, because it’s all of my peers who need to engage their friends and customers through their own restaurants or hotels,” he says.

“I feed thousands of people a week, I can educate thousands of people in however small way and chefs across Canada can do the same. That’s

my call to action,” he says. “We’re going to have to do this eventually. We can’t continue to just take and take and take; it will run out, period, full stop. Look what happened to Gord theand Eleanor Delano. cod. Imagine if that happened onBythe Kristen Smith, Associate Editor West Coast and we lost our five wild HALIFAX — Halifax-based chain salmon species? People would freak Burrito Jax is continuing its East out, but for some bizarre reasonCoast weexpansion with the opening continue abuse and use.”

He says consumers care about supporting local food more than ever, and sees that moving in the direction of sustainable seafood.

“I know I’m on the crest of a wave here, but I also know that 10 years from now, this is the only conversation we’ll be having.”

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of a St. John’s, N.L., location and the construction of a new head office and Burnstorefront on Ilsley Avenue in Burn side. storeThe new 1,100-square-foot store front also includes an additional

800-square-foot training centre, said Gord Delano, co-owner and president of G4U Foods Inc., which owns the fast casual brand.

The chain opened its flagship location on Blowers Street in Halifax in

2009. In October 2012, the first franchise opened in the suburban community of Lower Sackville.

Two more N.S. locations followed and the brand opened its first P.E.I. location in June 2014.

A three-store deal in N.L. will see the first few locations open in St. John’s. Delano said site selection is underway for the first location, which is expected to open this year.

“For 2015, we want to further develop Nova Scotia and enter into New Brunswick,” said Delano. There are also plans for a second Charlottetown store in the next 14 months.

With the tagline “Relax … it’s good for you,” Delano says this comes into play with every decision the chain makes.

As for future franchisees, Delano said Burrito Jax is looking for “people with an entrepreneurial spirit” and multi-unit owners.

“I think the first and foremost thing is they have to love our food,” said Delano.

With each burrito tailor-made to diners’ preferences, Delano said it’s a customer-driven concept.

Focusing on takeout and catering, future franchise locations will have about five or six cafe-style tables and an average footprint of approximately 1,000 square feet.

Delano said the franchise maintains very strict guidelines regarding how food is prepared. Everything is made in house at the fresh-prep restaurant, including its sauces, such as its cranberry salsa and burrito sauce (sour cream infused with lime, herbs and garlic).

N.B. craft alcohol producers come together FREDERICTON, N.B. — The New Brunswick Craft Alcohol Producers Association (NBCAPA) held its first meeting in February.

With microbreweries, cideries, mead and wine producers on board, the association is “growing all the Comtime,” said Red Rover Brewing Com pany founder and co-owner Adam beClawson, who is a driving force be hind the creation of the NBCAPA. At the first meeting, members and organizastakeholders discussed the organiza direction’s mandate, directives and direc tors. Clawson is the vice-president Picaand Sean Dunbar, founder of Pica

roons Traditional Ales, will serve as president.

“The intention was to try and create something that wasn’t ‘alcoholist.’

It’s not specifically intended for one type of alcohol production, it’s more intended for the community that is craft within the province,” said Clawson.

The association’s mandate is to advocate for craft producers and support the growth of the industry both in and outside of the province.

“Up until now, there hasn’t been a unified voice and because we’re all small producers — even people like

Picaroons and Pumphouse are small in comparison to the Mooseheads — the voice hasn’t really been very loud,” said Clawson.

With the joining of beer, cider and spirits, Clawson said they can advocate for modernization, fair treatment, expansion and economic growth.

When Red Rover started producing cider three years ago, Clawson said there were only three microbreweries in the province. Now, there are about a dozen with four more in planning stages.

“The growth has been quite fast

within the last year and a half,” said Clawson.

He pointed out that consumer interest in knowing where food comes from and the accountability that comes with local products has spurred a shift toward craft alcohol.

He said people are willing to pay more for higher quality making the higher cost associated with small batches economically viable.

In addition to being a voice for the industry and being a point of contact if issues arise, Clawson said the NBCAPA hopes to utilize its collective purchasing power in the future.

Boston Pizza and the Boston Pizza roundel are registered trademarks of Boston Pizza Royalties Limited Partnership, used under licence. © Boston Pizza International Inc. 2015.

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From the show floor

Dan Aykroyd TORONTO — More than 1,100 exhibitors, both longstanding in the foodservice industry and those getting started, set up the 2015 Restaurants Canada Show on the first days of March.

The three-day event saw a slew of educational sessions, culinary demonstrations on the main and Ontario stages, competitions, record-breaking attempts, breakfast with a movie star and the restaurant association’s 70th annual meeting.

Paul Methot elected chair Paul Methot, senior vice-president of operations for Pizza Pizza, was elected chair of the board of Restaurants Canada at the association’s annual meeting on March 2 and will serve a one-year term.

“For many years, I have listened to the stories of many now past chairs and have been inspired by them,” said Methot, who has served on the Restaurants Canada board since 2004. He said his story is a bit different.

With an education in business from the University of Western Ontario, Methot worked in mergers and acquisitions before joining Pizza Pizza a year after graduation as director of real estate.

He left the company for a brief stint to work in real estate and served as the vice-president of both corporate development and commissary before moving into his current role.

Methot joined Pizza Pizza in 1984 and has seen the chain grow from 45 to more than 700 locations across Canada.

Methot said the association needs to lobby the government to foster positive economic conditions for the entrepreneurs of tomorrow.

“As chair, I’m determined to achieve results to support our Canadian businesses,” said Methot.

Outgoing chair Liam Dolan noted his tenure was during a time of much change with a new brand, website, offices and the search for new leadership.

“As my year comes to an end, I will continue to roll up my sleeves,” he said. Dolan said he hopes there

Paul Methot will be more success with respect to credit card rates and that the association can encourage the implementation of wholesale liquor pricing across the country.

Breakfast of Champions with Dan Aykroyd Canadian icon and television and movie star Dan Aykroyd took centre stage at the third annual Breakfast of Champions on March 3.

The actor and owner of Crystal Head Vodka told the audience of more than 250 about his experiences with food and beverage. “You will always need a great vodka on your bar,” Aykroyd said, adding Crystal Head is promoted as a high-end offering.

Outgoing chair of Restaurants Canada Liam Dolan and incoming chair Paul Methot asked Aykroyd a series of questions about his vodka and experience in the industry.

Aykroyd also appeared at the show’s Shake and Sling Pavilion later that day.

Craft beer tops chef survey Prior to the show, Restaurants Canada released its sixth annual Canadian Chefs Survey, which polled more than 400 professionals in January.

Craft beer topped the list of “Hot Trends,” which are considered at the peak of popularity.

Here are the top trends for 2015 with last years’s rank in brackets: 1. Craft beer/ microbrews (5) 2. Locally sourced foods (3) 3. Leafy greens (4) 4. Food smoking (6) 5. C h a rc u t e r i e / h o u s e - c u r e d meats (8) 6. Gluten-free/food allergy conscious (1) 7. Quinoa (2) 8. Sustainable seafood (new) 9. Inexpensive/underused cuts of meat (10) 10. International sauces (new)

The rise of fast casual While the rest of the foodservice market is flat, both traffic and spend are growing in the Canadian fast casual segment. Traffic and dollar volumes at fast casual establishments are ex-

Jean Louis Martin

pected to rise by more than 15 per cent per year, Mark Dempsey of NPD Group said in a seminar on March 1 in Toronto.

Dempsey defines fast casual restaurants as those where customers order at the counter, have a $10-$15 check, are willing to wait for their food and enjoy an engaging environment.

Dempsey called fast casual “a true melting pot,” with Cafe Aroma the leader at 19 per cent of Canadian fast casual traffic, followed by Five Guys Burgers and Fries at 17 per cent; Mucho Burrito at 14 per cent; Williams Fresh Cafe at 11 per cent; Fatburger at 6 per cent; Sushi Shop at 5 per cent and Nando’s at 4 per cent.

“Fast casual operators are specialists in all dayparts,” said Dempsey, adding that 64 per cent of traffic is on premise, and 3 per cent of patrons buy alcohol, which represents a huge opportunity to increase sales.

Coffee is rated the most important menu item at QSRs, ordered by 40 per cent of patrons, followed by soft drinks, sandwiches and potatoes, all around 20 per cent; and burgers at 13 per cent. In fast casual establishments, burgers are tops at 33 per cent, followed by potatoes at 30 per cent, soft drinks at 20 per cent, sandwiches at 16 per cent and Mexicana at 12 per cent.

Fast casual rates in the top two approval categories for food taste (83 per cent); efficiency (80 per cent); value (63 per cent); healthy options (66 per cent); and atmosphere (76 per cent).

All of these rate higher than QSR restaurants, except for the value category, where the two segments tied.

“The average eater cheque is also 58 per cent higher than QSR. There’s a fast casual halo, and restaurants should take advantage of it,” said Dempsey.

Fast casual accounts for only 1 per cent of the Canadian foodservice market, but for 5 per cent of the U.S. foodservice mix.

The number one visit driver for fast casual is loyalty.

“Loyal consumers spend more than $4 more per visit than those who visit for convenience.”

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April 2015 | 9

canadian A REPORT ON THREE MAJOR GROWING REGIONS

BY KRISTEN SMITH

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f a band is drawn around the globe between 41 and 51 degrees latitude north, Canada’s growing regions will be found within this recognized growing zone. The country’s primary wine-growing regions are Ontario’s Niagara Peninsula and the Okanagan Valley in British Columbia.

Although small in scale by world standards — Canada represents less than one (0.5) per cent of global wine production (27.8 billion litres) — according to the Canadian Vintners Association, wine is a growing business in Canada, with wineries sprouting up where terroir permits.

According to the association’s most recent numbers, Canada’s growing regions of B.C., Ontario, Quebec and Nova Sco-

tia include about 30,000 acres and 548 wineries.

Chair of the Wine Council of Ontario Allan Schmidt, president of Vineland Estates Winery, is a third-generation winemaker. Originally from B.C., Schmidt’s grandfather started one of the province’s first vineyards and his father co-founded Sumac Ridge Estate Winery in Summerland, B.C. “We are referred to as a cool climate grape growing region and if you look on a map or on a globe, all the best wines that are made in the world are made in the 40 to 49th parallel, either north or south,” explains Schmidt.

He says the extremes in temperature are one of the reasons Canada can grow grapes so well.

NOVA SCOTIA Nova Scotia’s growing industry has 19 wineries and about 700 acres situated between the Annapolis Valley and the shores of the Northumberland Strait.

On one of the cooler climate limits for vines, the province’s warm summers and long falls create crisp aromatic wines, with 40 per cent red and 60 per cent white grapes grown.

In 2012, the province came together to launch Tidal Bay, described as a fresh, crisp, still, dryish white with a bright “signature Nova Scotia” aromatic component.

Judged by an independent tasting panel of industry professionals, Tidal Bay wines must have an alcohol content of between 9.5 and 11 per cent, follow certain production rules, and are required to be made with only Nova Scotiagrown grapes with primary varieties of l’acadie, seyval, vidal and geisenheim 318.

“We’re really promoting our whites and

1 0 | Pacific/Prairie Restaurant News

sparklings; we do good reds, but I wouldn’t say that on the world stage, they are at that level.

We have our local audience for them, absolutely, who love our reds,” says Wine Association of Nova Scotia (WANS) manager Gillian Mainguy.

She says many wineries sell out of their reds, but sees major future growth in aromatic whites and traditional-method sparklings.

The industry set a target for growth for the year 2020 to increase vineyard acreage to 1,000 and the number of wineries to 20. Current stats have them quite close to that goal with 19 wineries and 700 acres.

Most recently, Planters Ridge Winery was opened by an Ontario couple and Mainguy expects more coming onboard.

“I think that’s a big thing: we’re going to see a lot of new wineries starting to expand and open up in the province. I always say we’re about 20 years behind Ontario,” she laughs.

“Right now, we’re getting a lot of attention as an emerging wine region, which is very exciting,” says Mainguy. “The story in Nova Scotia is catching on, but we haven’t done a great job of explaining the story outside of Nova Scotia.”

Only a couple wineries are selling in other provinces and a few are exporting.

“The majority of wineries in Nova Scotia are still small, classic, 100 per cent Nova Scotia grape content,” says Mainguy, adding this is an important part of the province’s story. It’s an intimate industry with a majority of sales through the cellar door.

WANS hopes to increase restaurant sales through education and training and pair N.S. wine with N.S. food products at events.

“We’re getting everyone onboard from different ministries to try and lobby them pretty hard to recognize what the grape and wine industry is doing for the province in terms of

Nova Scotia economic impact,” says Mainguy.

“I’m cautiously optimistic about where things are going in this province with the wine industry. I think there’s going to be changes. I think we’re going to see some sort of government initiative or program to encourage the growth of this industry because they are realizing that there has been limited government intervention,” she says.

“The capital investment has been capital investment directly from the winery owners.

They’re a passionate bunch, they’re altruistic, they work together, they see the common goal of a successful wine industry and the payout is just around $200 million in economic impact,” says Mainguy.

With affordable land to grow grapes and adjacent growing policy under review, Mainguy says she feels the future of the industry is on track for growth.

ONTARIO Ontario’s wine industry covers the most ground with about 17,000 acres of primarily vitis vinifera plants and a focus on chardonnay, riesling, pinot noir and cabernet franc grapes and a 60:40 red to white ratio.

VQA sales for the year ending March 2014 were $395 million (17.5 million litres), with about $120.6 million from the LCBO, $120.3 million in winery retail stores, $55.2 million sold directly to licensees and $99.4 million exported or sold interprovincially.

There are more than 150 wineries in Ontario in three designated viticulture areas: Niagara Peninsula (with 10 sub-appellations), Prince Edward County and Lake Erie North Shore.

The number has grown from 20 when Wine Council of Ontario chair Allan Schmidt came on the scene 28 years ago when Vineland Estate Winery was just a vineyard, to 66 in 2003 and 102 in 2008. “The growth of the industry has been spectacular despite the challenges that we face,” says Schmidt.

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“The wines that were made in 1987 weren’t of the same quality they are today because a lot of the grapes that were in the ground were of the labrusca species of grapes, which make better jams, juices and jellies, than they do wine,” he laughs.

When tariffs that protected the Ontario industry were removed, people thought homegrown wine wouldn’t be able to compete internationally. Schmidt says there were a handful of wineries making higher-quality products and the VQA appellation standards were developed.

“It actually gave the winemakers a quality bar to start raising every year, and they kept challenging themselves and the quality kept going up as newer grape varieties came on and winemakers realized what varieties grow better in what sub-appellations, what type of soil merlot needs versus cabernet franc,” says Schmidt.

Over the last 25 years, Schmidt says the industry did a lot of fine-tuning and is now at a point where there aren’t enough shelves.

“Every winery has got their own retail store on the winery and that works great during tourism season. But if people live in Ottawa, they actually can’t purchase all of the wines that I or my colleague wineries make,” he says.

Allowing licensee-direct sales in 1999 saw huge growth of Ontario wine in the foodservice industry.

In Ontario, the market share at the LCBO is less than 10 per cent, which Schmidt sees as an obstacle to the industry’s being able to own its own market.

He says there is willingness from wineries to invest, great winemakers and grapes, and the land is there to increase acreage by 50 per cent.

“We have all the capacities to grow our industry, but what we don’t have is the shelves.

That’s simply because the government hasn’t been able to keep up with the growth of our industry,” says Schmidt.

He says Ontario is on the cusp of the same opportunity the B.C. industry had when the

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province allowed private liquor retail stores about 15 years ago.

Ontario’s wine industry is expecting changes in the provincial budget, which will take into account findings from the advisory council on government assets chaired by retired TD Bank chief Ed Clark. Initial findings identified three Ontario liquor monopolies: the LCBO, Beer Store and private wine stores, which were grandfathered in free trade agreements.

For the last 28 years, Schmidt says, new wineries haven’t had access to the private wine stores, which are now owned by a handful of companies that have bought up the original 20 wineries and consolidated over time. “They’re making great wine, that’s not the issue, but they have a grandfathered distribution channel that’s now a private monopoly,” he says.

Schmidt says the wine council is encouraged by what they are hearing so far and are looking forward to seeing changes in the budget that will see fair and equal distribution.

3

1. A barrel cellar in Ontario’s Niagara Peninsula.

2. Food and wine pairing at Reif Estates Winery in Ontario. 3. Icewine grapes in an Ontario vineyard.

4. Naramata Bench near Penticton, B.C. 5. A winery in Okanagan Falls, B.C.

4

5

BRITISH COLUMBIA Among Canada’s wine-growing provinces, British Columbia has the most wineries, but not the most acreage. There are 254 licensed grape wineries in the designated regions of Okanagan Valley, Similkameen Valley, Fraser Valley, Vancouver Island and Gulf Islands.

About 930 vineyards are spread out over more than 10,000 acres, 80 per cent in the Okanagan Valley.

The Okanagan Valley gets almost two hours more sunlight per day during July and August than the Napa Valley. The variety of soils, the slopes of the vineyards and proximity to lakes, rivers and oceans contribute to the variety of styles in the province.

Last year, there were about 20.9 million litres produced and top-planted grapes are merlot, pinot noir, pinot gris and chardonnay.

“We’ve seen some fantastic industry growth, but not just in terms of quantity, but also quality.

B.C. wines enter into a number of international competitions and continually do very well,” says

Miles Prodan president and chief executive officer of the British Columbia Wine Institute.

Over 25 years, the industry has grown from 17 wineries, but although that number has increased more than tenfold, most are less than 30 acres.

“These are terms that are often bandied around in the wine industry: boutique, artisanal.

In B.C., we really are just by the nature of our size. We don’t have the room for mechanized anything, frankly, so everything is hand-done,” says Prodan.

“They tell a story, before my time, about how B.C. wine really became accepted by consumers,” he says.

While there had been winemaking in the province for some time, the U.S.-Canada Free Trade Agreement allowed California wine to be imported at a lower price. Recognizing many of their grapes were not the best quality, the province’s winemakers replanted about 90 per cent with more traditional vinifera varieties.

Prodan says the foodservice industry was an early adopter of B.C. VQA wines and played a critical role in consumer acceptance.

In terms of new wineries, Prodan says about two or three open every six months. “More than anything else, it’s grape growers deciding to try their hand at winemaking,” he notes.

With proportions of red and white almost a 50/50 split every year, there are more than 60 varietals planted in B.C. “That really speaks to how new the wine industry is here in B.C. comparative to everywhere else in the world. You talk to the winemakers and grape growers and what they tell me is: there is no textbook or guidebook for growing and making wine in B.C. because that book is being written,” says Prodan. “What that lends itself to is a really interesting time for experimentation and trying different things in different places … You get such a variety of temperatures that a wine grape can find a place to grow well anywhere in British Columbia.”

Golden Mile Bench in central Okanagan was recently approved as B.C.’s first sub-appellation and Prodan says the province is indentifying other sub-regions.

Okanagan is hemmed in by mountains and lakes, so there isn’t a lot of room for expansion and the acreage surveys have levelled off over the years.

“That’s good, because we don’t worry about expansion physically. It allows us to focus on quality and improving techniques, grape growing and viticulture,” he says.

He expects to see volume increase by 15 per cent for the 2014 vintage, but B.C. will never double its acreage, although there is room for growth in emerging regions, which include: Shuswap, North Okanagan, Thompson Nicola and West Kootenays.

“We’re finally building up the kind of quantity that we can start really focusing on exploring opportunities outside of our traditional base of British Columbia,” says Prodan.

April 2015 | 1 1

Rock Creek poised for growth Revival Group ramps up portfolio REGINA — A Saskatchewan pub group is gearing up for growth through franchising in the Alberta, B.C. and Ontario markets.

Rock Creek Tap and Grill now has five locations — two in Saskatoon, two in Regina and another in Moose Jaw — with two more locations set to open soon. A third Saskatoon location will open at the end of May and a location in Lloydminster will open by the end of the summer.

“We are poised for growth right now,” said owner Stu Rathwell. “We really try to focus on our culinary aspect and what we call ‘a kicked up casual neighbourhood restaurant and bar.’”

Rathwell, who has been in the business for more than 35 years, said the industry is evolving dramatically. The company brought on corporate chef Lloyd Frank, who has competed internationally in chef ’s competitions, to head the move from frozen to fresh ingredients and highlight the pub’s culinary aspect.

“We’re seriously a fresh concept; our sauces, our dips are made from scratch, we really don’t take anything out of a jar,” Rathwell said. “A very diverse menu, but fresh.”

Keeping food costs low, especially on the prairies, is a constant challenge he said. At the corporate location in Regina, food costs are around 30 per cent. Serviced through Pratts Wholesale Limited, Rathwell said the company has managed to source some “very good products,” which have helped with overall growth.

Typically, locations are between 5,000 and 5,700 square feet with between 165 and 195 seats, including patios.

Build outs cost between $1-million and $1.3-million, which Rathwell considers low given the quality of equipment and design.

“With respect to our competition, that’s a lot less, especially for what you get. Our interiors are very nice,” he said. “I’m really proud of that, because I know how much everything costs right now.”

Key to keeping costs low is having the corporate office working hard on design and development and working with franchisees to keep their costs at a minimum, he said, adding the result is “an incredible return on investment.”

Rothwell said the company maintains a strong partnership between the corporate office and franchisees with quarterly telephone conferences and annual face-to-face meetings.

There’s an upfront $30,000 investment with five per cent royalty fees. Rothwell said some locations could see a 0.5 per cent regional marketing fee as well.

Staying on trend is important to the company. “We try to keep current and develop our craft beer market as well,” Rathwell said, adding half of the eight to 12 offerings on tap are domestic and the other half is regional and national craft beer.

The company is aiming to introduce fixedpriced tapas and small plates for sharing.

“Instead of just saying it’s pizza night or wing night, it’s choices and that’s what people want: smaller plates and variety,” Rathwell said.

While the focus for the company right now is the Alberta and interior B.C. markets, Rathwell said they are also looking to Ontario, but will keep locations outside Toronto’s downtown core, sticking mainly to the suburbs.

“Ontario could potentially be an incredible market for us,” he said. “We’re going to keep growing and my goal over the next five years is to be at 25 locations.”

Jason Troll.

KELOWNA, B.C. — Founded in September 2014, the Revival Group now has six restaurants in Kelowna, B.C., with three more locations on the way this year.

“We wanted to bring the best people in the area together to create a unique experience, almost bringing in a little bit of the city to the Okanagan,” said co-owner Jason Troll.

Along with his wife Michelle, the duo brought on partner and corporate chef Jason Leizart, director of operations and bartender Gerry Jobe and sommelier Derek Morrison who will oversee the company’s wine program.

The six restaurants — which Troll said are complementary brands that do not compete with each other — include Twisted Tomato, 27, Pilgrim and Pearl, Italian Table, Fleetwood Pub and the Salted Brick. Seating ranges from 25 at

the Salted Brick to 150 at the Fleetwood Pub. The Pilgrim and the Pearl and cocktail bar 27 opened in late April and early March, respectively, within the newly renovated Prestige Hotel at the corner of Abbott Street and Highway 97 in downtown Kelowna.

“The scene in Kelowna is drastically changing for the better,” Troll said. “People are really going out of their way to raise the bar and raise the level of the culinary scene in Kelowna.”

According to Troll, the company has plans for two more brands and another Pilgrim and Pearl location within the next 12 months.

The Twisted Tomato location, he said, will be renovated and reopened to “mature the concept.”

While the restaurants have both wine and cocktail programs, craft beer also plays a role in the beverage programs. “What I think is happening to the craft brewery industry is that it’s getting the same reputation that our wines are getting,” Troll said. “The complexity of today’s craft brewery is almost as complex as any wine.”

With the rapid expansion of the culinary scene in the region, Troll said the group has been fortunate to retain industry talent.

“I think that the Okanagan is starting to attract a much higher quality person, but with any expansion when you hit a certain level of establishments, the labour component becomes an issue,” he said.

As for the group’s name, it’s both personal and a response to what’s happening in the community. “I think Revival was really the word that stood out not only as a reflection of my wife and I, but a couple of the sites we were taking over were older sites and really just wanting to revive the culinary scene in Kelowna,” said Troll.

Two restaurateurs opening in Fairfield Calgary

Beltliner interior.

By Don Douloff, Assistant Editor CALGARY — Calgary restaurateurs Brendan Bankowski and Cody Willis are opening eateries in the Fairfield Inn & Suites Calgary Downtown, which is expected to open in late spring in a refurbished former apartment building.

Vacant since 2008, the 11-storey building is located at 12th Avenue and Second Street SW in Calgary’s Beltline area, and will be completely renovated to house 124 guestrooms, including 45 suites. Slated to open at the end of May, according to the hotel’s general manager Brad Schlosser, this will be the first Fairfield Inn to open in the city.

1 2 | Pacific/Prairie Restaurant News

The first of the two eateries, Beltliner opened on March 30. Named after the streetcar that serviced the area from 1909 to 1952, the Beltliner serves “classic diner staples elevated by modern technique and local produce and ingredients sourced almost exclusively from Alberta and B.C.,” said Bankowski, who also owns Calgary’s Taste restaurant.

On the plate, this translates to dishes such as venison-stuffed cabbage rolls and mac and cheese with pork belly. Average check at dinner will range between $35 and $40 per person including drinks, said Bankowski.

In partnership with Calgary’s Fratello coffee shop, the Beltliner will feature a grab-and-go

counter serving coffee (including the restaurant’s signature blend), baked goods and breakfast sandwiches.

Bankowski will act as general manager.

Handling executive chef duties will be Shawn Greenwood, who held a similar post for four years at Taste and is a partner in the Beltliner.

Located on the hotel’s ground floor, on the west side, just off the lobby, the Beltliner will feature 70 seats (58 in the restaurant and 12 at the bar) and a look that Bankowski describes as “modern industrial, playing off the streetcar theme.” The room will feature concrete floors, wood reclaimed from old CP Rail boxcars (on cabinetry, shelving and booths), black leather booths and banquettes and painted white-brick walls.

Augmenting the food will be a drinks list featuring 30 Western Canadian craft beers (overseen by an on-site cicerone); 20 wines (10 reds and 10 whites); 15 cocktails, including five proprietary creations; and 50 bourbons highlighting popular and lesser-known labels and all priced at $5 per ounce.

As for Native Tongues Taqueria, construction began in mid-February and the restaurant expects to open in late May, in the east corner of the hotel’s ground floor, according to Willis, who is partnering with Calgary-based BMeX Restaurant Group to launch the eatery.

The menu will focus on Mexican street food such as tacos, antojitos and tortas and, at Sat-

urday and Sunday brunch, egg dishes (such as huevos rancheros) and cheese quesadillas.

The basis of Native Tongues’ tortillas, tamales, et cetera, will be masa dough made from ancient-species corn grown by independent, smallholder farms in Mexico and imported by New York-based company Masienda. “Masa is the foundation of Mexican food, the bread of Mexico,” said Willis.

Including food and drink, lunch checks will average $17 to $20; dinner cheques will be between $30 and $35.

Native Tongues’ executive chef, Willis spent 18 months developing the menu with Ryan McNamara, who will act as sous chef. Nathaniel Krieger has been named general manager.

Willis expects Native Tongues to attract a primarily local clientele, but he added Fairfield’s business travellers could also provide traffic.

Hewing to the menu’s theme, the 70-seat space will feature a rustic Mexican look realized via steel cantina tables, banquettes, and a large communal table made from reclaimed wood.

Greens, blues and tobacco browns will dominate the palette. The room will also feature an open kitchen.

Rounding out the menu will be a drinks list offering 20 to 25 varieties of mezcal and about a dozen types of brandy; 10 to 12 beers (Canadian and Pacific Northwest microbrews); 10 Latin American-themed cocktails; eight European wines and two sparkling wines.

From humble roots Nelson Lang and John Sotiriadis in front of the original Kingston, Ont., location.

From left: Pita Pit president Kevin Pressburger, chief executive officer Chris Fountain, vice-president of operations Braden Martyniuk and founder Nelson Lang.

Lang opened the first location in the sum- key to business. If you’re not going to be there, make sure you hone somebody to look after mer of 1995 with co-founder John Sotiriadis.

Both grew up in Durham Region and were your business and your investment as well as KINGSTON, Ont. — In 20 years Pita Pit has gone from its first location in Kingston, Ont., looking for a good location in a university town. you’re going to do it.”

Over the last decade, Lang bought portions Lang was 26 and Sotiriadis had just turned which founder Nelson Lang called “a little hole 27 when they opened the 400-square-foot store. of the business from Sotiriadis and in 2009, he in the wall,” to more than 500 stores.

“In seven years, we opened up a little over purchased the rest with his existing partners: Pita Pit product and procurement specialist Matt Johnston and chef Samantha Kelly head 200 stores. It just went crazy,” said Lang, adding Pita Pit Canada president Kevin Pressburger, up research and development and as the com- he would not have imagined then that 20 years chief executive officer Chris Fountain and vicepresident of operations Braden Martyniuk. pany turns 20 this summer, they are working later, there would be 540.

“We’ve evolved the brand a lot over the last “When we opened that first store in Kingson limited time offers to demonstrate the comton, every penny that we had — I think it cost 20 years. Every four or five years we kind of repany’s growth.

“We’re really lucky that we’re in 11 differ- about $32,000 to build — went into that first vamp it and take a look at it and constantly are ent countries right now and a lot of the coun- store,” said Lang. The duo didn’t have financ- improving,” said Lang.

The company uses reclaimed barn board, tries that we have Pita Pit locations in are really ing, secured second-hand equipment and used high-efficiency light bulbs and biodegradable trending, for example South Korea, India, Trin- repurposed materials.

They were onsite from open to close, keep- napkins. In its U.K. stores, Pita Pit has added idad and Tobago and some South American water refilling stations and a living wall, which countries,” said Johnston. “We’re lucky that we ing labour down and rolling pitas.

“After six months of living in Kingston, both Lang said the brand plans to implement in Canhave access to some really interesting flavours.”

He and Kelly are experimenting with chimi- John and myself knew pretty well everyone in ada. “Thinking about the future and the envichurri, Korean barbecue and jerk spices in the town, just getting to know them as they came ronment is the next step for a brand like Pita company’s test kitchen in Kingston in an effort through the door,” said Lang. “I can truly say Pit,” said Lang.

Lang said the brand could have grown more to feature a taste of the countries where Pita Pit that every pita I made over those early years, I 0112015_FoodService&HospitalityMagAdfinalREVISED.pdf 1 12/03/15 8:48 PM would have eaten myself and I think that’s the quickly if it hadn’t taken the time to ensure has stores and its history in that market.

By Kristen Smith

franchisees buy into it with their eyes wide open and align with the brand’s values.

“I always call it my barbecue test: ‘If you have a barbecue at the house, who would you invite’?” asked Lang. “It’s a 10-year franchise agreement, so it’s a long time that you’re going to be in business with this person, so you want to make sure you know who you’re doing business with.”

The proudly Canadian brand opened its 200th Canadian location last year in Quebec and has plans for 40 more in 2015. Lang said the goal is to be at 400 Canadian stores in the next five years, while making sure franchisees are successful and not stepping on each other’s territory.

“We’re growing in Canada safe and strong and protecting the franchisees that we already have in the system,” said Lang.

Pita Pit is opening more than 100 stores annually system wide.

“It took us 19 years to get to 500 stores and it’s going to take about another four to get to 1,000. Exciting times,” Lang laughed.

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April 2015 | 1 3

Talking change at Terroir TORONTO — Hospitality industry symposium Terroir announced its 2015 roster of speakers in late January.

The industry foodservice and hospitality event is in its ninth year and will be held at Toronto’s Arcadian Court on May 11.

This year’s theme “Pioneering change: crafting the way we eat,” will bring together female culinary leaders and diverse culinary influencers.

Keynote presenters include: author and food writer Ruth Reichl; Prune Restaurant NYC chef and owner Gabrielle Hamilton; Dominique Crenn, chef and restaurateur of San Francisco’s Atelier Crenn; and Big Gay Ice Cream Truck proprietors Douglas Quint and Bryan Petroff.

“We’re trying to explore the idea of the way food is influenced through the lens of hospitality and some of the people who have helped shape those changes,” said Terroir chair Arlene Stein. “And we’re not talking about big, massive changes necessarily, but we’re examining both icons and innovators.”

Sarah Wiener, who worked with Alice Waters to create Slow Food Nation, spearheaded the Good Food Awards. “It has had a massive impact in the States in terms of that sector of the economy as a result,” said Stein.

“And then there’s Jair Téllez, as an example, who is relatively obscure to a Canadian audience, but yet he, working in Mexico, is one of

the leading chefs who is revolutionizing modern Mexican cuisine,” Stein added.

Sustainable seafood champion Antonio Park is working on a process for freezing fish without the oxygen, allowing it to maintain its integrity.

Mark McEwan, she noted, “has shaped hundreds of careers throughout his tenure.”

The lineup also includes workshops and demonstrations and presentations by: Will Beckett, owner, Hawksmoor, U.K.; Ben Reade, independent food researcher and cook; Gavin Kaysen, chef and owner of Spoon & Stable, Minneapolis; Lindis Sloan, anthropologist and community developer from Norway; Zita Cobb, Fogo Island Inn, N.L.; Mark Schatzker, author of The Dorito Effect: The Surprising New Truth About Flavor and Food; Ian Brown, author and feature writer for the Globe & Mail; Anton Sucksdorff, a photographer from Finland; Yaron Milgrom, owner of Local Mission Market, San Francisco; April Vignone, chief operating officer at Verlain International; Eric Werner, chef and owner at Hartwood, Tulum; and Farzam Fallah, pastry chef, Richmond Station, Toronto.

“I think that people are constantly learning at the symposium. The inspiration for this year is how can you, in your own work, influence the way people eat and how can you take some of the lessons from the people who are on the stage and apply them to your own work?” said Stein.

David Hawksworth.

“What the delegates should take away is: how do I think about the work that I do and figure out how I can influence the way people eat?”

A panel of chefs involved in social justice work includes: Jean François Archambault, executive director and founder of La Tablée de Chefs; David Hawksworth, Hawksworth Restaurant owner and founder of the Young Chef Scholarship Foundation; and Ned Bell, executive chef of Four Seasons Hotel Vancouver and director of Chefs for Oceans.

This year, Terroir is including a second day

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1 4 | Pacific/Prairie Restaurant News

in the form of a roundtable discussion in partnership with Bell and leaders in sustainable seafood in an effort to educate chefs and clear up some misconceptions.

Stein said they are hoping to create a chef ’s charter of actionable items to increase sustainable seafood consumption and are taking a small group to St. John’s, N.L. to learn about Atlantic Canada’s fisheries.

“I think it’s really exciting and it’s going to take Terroir one step forward in doing our own activism,” said Stein.

Canadian Restaurant Investment Summit

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TORONTO — On May 5-6, the restaurant industry will come together at the Canadian Restaurant Investment Summit at the Hilton Toronto.

Keynote speaker Curt Steinhorst will present on how to retain employment and how to market to the millennial generation.

“Millennial customers and employees are top of mind for any operator right now,” said Orie Berlasso, managing director of Big Picture Conferences Inc., the company organizing the summit. “[Steinhorst] will not only deliver a keynote, but stay onward to coach a communication workshop that will get boomers and gen Y’s talking,” Berlasso said.

Attendees will also have access to the full Canadian Chain Restaurant Industry Review, commissioned by GE Capital and compiled by fsSTRATEGY and The NPD Group Canada.

“The review is a comprehensive analysis and factual overview of market shares, revenue trends, costs, hot (and not-so-hot) products, consumer behavior and the overall state of foodservice in Canada,” Berlasso said. “The data is very encouraging and undoubtedly food for thought for the future of the industry.”

While registration begins on May 5, the opening remarks from

GE Captial’s Ed Khediguian will be at 8 a.m. on May 6.

A group of presenters — including: John Hamburger, Franchise Times Corp.; Chris Elliott, Restaurants Canada; Jacob Mancini, GE Capital; and Michael Glen, Laurentian Bank Securities — will provide an outlook on how the industry is doing.

Robert Carter, executive director of the NPD Group, and Todd Jones, managing director of Brand Management GE Capital, will give a glimpse into where the industry is headed.

Breakout sessions throughout the day include Sam Winberg from Northwest Atlantic Inc. Brokerage and Ulf Bergener of Ivanhoe Cambridge; Darnell Holloway from Yelp Inc.; and a panel on big data.

In the afternoon, John Paul Soltesz of GE Capital will talk about the impact of oil prices on the restaurant industry.

Each year, GE Capital Canada and the Franchise Finance team donates proceeds from the summit to a chosen charity. Last year, the summit supported Chairman Tom’s Annual Grouse Grind Event for the Vancouver General Hospital and the University of British Columbia’s MS research, ALS Society of BC and the Canadian Cancer Society.

BEVERAGE NEWS

B.C. gets first Okaganan sub-appellation OLIVER. B.C. — The B.C. government approved the request from the BC Wine Authority to establish a new sub-geographical indicator for the Golden Mile Bench in the Okanagan Valley wine region. Agriculture Minister Norm Letnick made the announcement on March 30 at Tinhorn Creek Vineyard, one of 11 wineries that are included in the new Golden Mile Bench area.

“The designation of the Golden Mile Bench sub-appellation is a reflection of the maturation and progress of B.C.’s premium wine industry,” said BC Wine Institute president and chief executive officer Miles Prodan.

The new sub-appellation is a first in British Columbia and allows wineries that meet the requirements of the Wines of Marked Quality Regulation to label their wines Golden Mile Bench, a commitment that at least 95 per cent of the grapes in the bottle come from that specific area.

“For 20 years I have dreamed of this day – a day when the land we have always known to be special can be officially recognized on our label.

I am so proud of all the work that was done by wineries and the government to get sub-appellation status for the Golden Mile Bench,” said Tinhorn Creek Vineyards president Sandra

Oldfield in a release.

The Golden Mile Bench region is on the prominent terrace escarpment southwest of Oliver that runs south from Fairview Road and near Highway 97. The list of wineries in the Golden Mile Bench include: CC Jentsche Cellars, Checkmate Artisanal Winery, Culmina Family Estate Winery, Fairview Cellars, Gehringer Brothers Estate Winery, Hester Creek Estate Winery, Inniskillin Okanagan Vineyards, Golden Mile Cellars (Road 13 Vineyards), Rustico Farm and Cellars, Tinhorn Creek Vineyards and Willow Hill Vineyards.

Wine consumption on the rise: Vinexpo TORONTO — According to the 2015 Vinexpo study Current trends in the international wine and spirits market and outlook to 2018, global consumption of still and sparkling wine rose 2.7 per cent between 2009 and 2013 to reach more than 31 billion bottles.

The top three countries in terms of consumption are the U.S., France and Italy.

“Traditional markets drink less, although they are drinking better,” said Vinexpo chairman Xavier de Eizaguirre.

He said spirits consumption is on the rise internationally seeing growth of nearly 20 per cent from 2009 to 2013, while in Canada it grew about two per cent, but is expected to decrease by that amount by 2018.

Canada ranked sixth as a consumer of imported wine, with an increase of 13.7 per cent from 2009 to 2013 and a further increase expected of 8.38 per cent by 2018.

Canadians’ wine consumption by volume grew 12.5 per cent between 2009 and 2013. Its market is valued at US$6.1 billion, which is expected to grow by about 10 per cent in the next three years.

Looking at Canadian wine consumption by colour, red wine held the majority in 2104 with 59 per cent. White wine accounted for 37

Vineyards near Oliver, B.C.

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A refreshing tasting Xavier de Eizaguirre. per cent with rose taking four per cent. Rose wine is expected to see an increase of almost 14 per cent in 2018, while red and white are expected to increase by 6.8 and 8.4 per cent, respectively.

The top suppliers of the Canadian market are, in order: Italy, U.S., France, Australia, Chile, Argentina, Spain, South Africa, New Zealand and Portugal. “This market is really a target for all major producers in the world,” said de Eizaguirre.

“Culturally, this country is very open to traditional products.”

He said Canada produces “very good wine,” but not enough yet. “I think your production is still small compared to your demand,” said de Eizaguirre.

in a tall can, made with real tequila.

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S U P P LY

Canada gets with GHS TORONTO — In February, Canada adopted the Globally Harmonized System (GHS) modifying the Workplace Hazardous Materials Information System (WHMIS) 1988 to incorporate GHS classification and labelling for workplace chemicals.

This modified WHMIS is referred to as WHMIS 2015.

“Up until now, every country had their own type of system,” said Ecolab senior marketing manager Mike Brown at a trade media presentation at the Restaurants Canada Show in early March.

WHMIS 2015 will be phased in over several years, but employers are recommended to begin training staff on the new material as well as maintain WHMIS 1988 training, said Brown.

According to Health Canada, suppliers, employers and workers are being given a transition period to adjust to WHMIS 2015.

During this time suppliers can either comply with the old Hazardous Product Act (HPA) and the repealed Controlled Products Regulations and

Ingredient Disclosure List or the new HPA and the new Hazardous Products Regulations. Either way the supplier must comply with one or the other and not a combination of the two.

The second phase is from June 1, 2017 to May 31, 2018, during which time manufacturers and importers must comply with HPR requirements.

Between June 1 and Nov. 30, 2018, distributors must also comply with HPR requirements.

By Dec. 1, 2018, employers, who could comply with CPR or HPR, must move to HPR requirements.

During the transition period, however, operators could be receiving workplace chemicals that fall under both old and new regulations. In this case, employees may handle products if they have received training in either WHMIS 1988 or WHMIS 2015. If employers receive products with only WHMIS 1988 labels and Safety Data Sheets, employees may only handle them if they are trained under WHMIS 1988.

Above: New hazard symbols. Below: (From left) Grace Egan and Mike Brown at the Ecolab trade media presentation at the Restaurants Canada Show.

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Chesher makes moves into glassware sales MISSISSAUGA, Ont. — Chesher Equipment Ltd. has announced it has exclusive rights to distribute Turkey-based Pasabahce Glassware in Canada.

Chesher has purchased $500,000 worth of glassware — set to land in Canada at the beginning of May — though the company is already taking orders.

“At Chesher we are always looking for innovation technology and value added things, I don’t want to be a me-too guy,” said Chesher partner Chris Koehler who lends his past experience with Libbey Glass to the company’s entry into the glassware market.

According to Koehler, Pasabahce is the world’s largest glassware producer of machine-made

and handmade soda lime glass and lead-free crystal. The glassware company has high quality, durable and brilliantly clear glass that fits across all segments of the market from casual to fine dining, he said.

Products include stemware, beer, spirits, tumblers, barware, tableware and accessories.

“We feel strongly that by servicing it and offering style and design and differentiation there’s room for us here in this market,” Koehler said.

Based in Mississauga, Ont., Chesher’s brands include: CookTek, Cres Cor, Electrolux, LAINOX, Pasabahce, Roundup, Sunkist, Varimixer, Vitamix and Vizion and it acts as a manufacturer’s agent for BSI and Wood Stone.

Anaheim Convention Center. Left: photos from the show floor.

Industry gathers at NAFEM Show 2015

By Jonathan Zettel ANAHEIM, Calif. — More than 20,000 professionals from the foodservice industry gathered in Anaheim, Calif., to attened the bi-annual National Association of Foodservice Equipment

Manufacturers Show.

Vendors showcased the latest in induction cooking, combitherm ovens, smallwares and lighting at the Anaheim Convention Center from February 18 to 21.

Foodservice professionals from around the

world were able to get hands on and look at the latest in energy efficient and sustainable foodservice equipment.

From blenders to one-touch specialty coffee machines, the massive floor had something for everyone in the industry.

The next NAFEM Show will be held in Orlando, Fla., at the Orange County Convention Center on February 9 to 11, 2017.

Below are just some of the many new products on hand for attendees to see and learn about.

NAFEM PRODUCTS 1. Scotsman’s Prodigy Plus line

5. Franke’s brewing system

Built off the company’s Prodigy line released in 2006, the Prodigy Plus ice machines include some key upgrades: a relocated auto-alert indicator light; a self-aligning front panel for easier access; a front-located air filter that eliminates the need for side clearance; and built-in antimicrobial protection. www.scotsman-ice.com

Franke Foodservice Systems has introduced the BKON Craft Brewer. The machine uses negative pressure through a patented reverse atmospheric infusion process to extract flavours with precision and speed. It can be used for tea, coffee or to infuse alcohol. www.frankeamericas.com

2. Hatco plate warmer

6. Champion’s reduction system

Hatco has also released the Portable Heated Glass Shelf Modular. The unit is made from food-safe black ceramic glass that creates uniform heat across the top surface. It can be set from 130 F to 200 F and can hold a 12- by 20inch food pan. www.hatcocorp.com

The Foodwaste Reduction System by Champion can reduce organic waste volume by as much as 95 per cent. The system transports waste through a grinder, into a centrifuge and then into a dehydrator. The remaining product resembles sawdust. The system guarantees no harmful emissions. www.championindustries.com

3. Vitamix multi-coloured blenders Geared toward operators looking to reduce potential allergen cross-contamination, Vitamix has released several blender colour options. By identifying coloured blender containers specifically for dairy, nuts, soy, etc., operators can help protect patrons from food-based allergies. The new line is produced from a copolyester material and is both chemical and shatter resistant. www.vitamix.ca

4. Brute’s vented garbage pail Venting channels along the sides make Rubbermaid’s Brute refuse container 50 per cent easier to pull bags out by reducing suction. The line also carries integrated cinches, so you no longer have to tie a knot to keep the bag inside the pail. Rounded handles make lifting and moving easier. www.rubbermaidcommercial.com

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7. Sterno’s flameless candles SternoCandleLamp has teamed up with Vancouver-based Northern International to produce a line of flameless candles. The line includes a range of units that can operate in rain and extreme heat, alongside candles that can be recharged without changing the battery and candles that can be programmed to turn on and off automatically. www.sternocandlelamp.com

8. Cookshack smoker Cookshack has released a pellet-fired smoker oven for commerical kitchens. According to the company, the pellets eliminate heat fluctuations that dry and shrink meat. The smoker does not require gas and simply plugs into an outlet. www.cookshack.com

April 2015 | 1 7

PEOPLE

TCU staff.

Town and Country Uniforms has announced the recipients of its annual chef ’s coat draw. Entries were taken at the company’s booth during the Restaurants Canada Show between March 1 and 3. The list of those who will receive a free personalized chef jacket from Town and Country’s Gusto Collection is online at canadianrestaurantnews.com.

Vancouver Fairmount Pacific Rim’s Mike Shum competed against seven other Canadian bartenders in the Bacardi Legacy cocktail competition. His Ladies that Lunch cocktail earned him a spot in the global competition on May 5 in Sydney, Australia, where he will compete against representatives from 35 other countries.

After five heats across Canada, eight bartenders were selected based on their version of classic rum cocktails to compete in Toronto on March 23. A panel of judges chose Shum’s cocktail for its balance, flavour, and quality of ingredients, aesthetic appeal and showmanship.

Anthony McCarthy, executive chef at The Saskatoon Club and CCFCC Saskatoon branch president,

Mike Shum. was named the Canadian Culinary Federation western region chef of the year.

Educated in England, McCarthy worked in several French, fine dining establishments before moving to Saskatoon in 2007.

He has been elected as branch president for a third term and during his time has seen membership grow, has strengthened the relationship with the local college, and has increased the association’s fundraising events.

He has been voted CCFCC Saskatoon chef of the year four times by his peers and was the 2011 Gold Medal Plates regional winner.

Red Robin Gourmet Burgers, Inc. announced in March the promotion of Denny Marie Post to executive vice-president and chief concept officer and the appointment of Lee Dolan as senior vice-president and chief marketing officer.

Post joined Red Robin in August 2011 as senior vice-president and chief marketing officer. As executive vice-president and chief concept officer, a newly created role, she oversees the company’s franchise operations, marketing, menu innovation and im-

Anthony McCarthy.

Lee Dolan.

plementation and brand transformation teams, and serves as president, RRGB Restaurants Canada, Inc. In his role as senior vice-president and chief marketing officer, Dolan will report to Post and be responsible for driving all aspects of the company’s guest engagement and optimizing the Red Robin brand in the casual dining segment. He will lead teams in the areas of menu innovation and implementation, customer relationship management, social media, brand positioning, pricing, promotions and field marketing, as well as directing media strategy.

Dolan brings to Red Robin more than 25 years of marketing and sales experience in the consumer packaged goods and retail industries. Before joining the company, he served as vice-president of brand marketing for outdoor recreation retailer Cabela’s.

The Okanagan’s Burrowing Owl Estate Winery announced two additions to its culinary team: Lee Humphries is the director of culinary operations for Vintage Hospitality, while Damian Mischkinis is the new chef de cuisine at the winery’s Sonora Room Restaurant.

The Sonora Room showcases lo-

cally-sourced ingredients, and opened for the 2015 season in late February.

According to the winery, it’s a natural fit for Humphries and Mischkinis, who are strong proponents of the local food movement.

Most recently the executive chef at Local Lounge Grill in Summerland, B.C., Humphries is already familiar with the ingredients grown and produced in the Okanagan Valley. In his new role with Vintage Hospitality, Humphries is responsible for overseeing the back of house operations in all businesses operated by Vintage, including Liquidity Bistro and The Gunbarrel.

Humphries and Mischkinis already have a working relationship, as Mischkinis was Humphries’ sous chef at Local Lounge.

Charlotte Bell has been appointed the president and chief executive officer of the Tourism Industry Association of Canada (TIAC), effective April 9.

The announcement was made by TIAC’s chair Andrew Lind. “With more than 25 years of experience in regulatory, corporate and government affairs, Charlotte is a seasoned executive bringing a wealth of experi-

Lee Humphries. ence and proven track record of success leading regulatory change in the broadcast sector,” said Lind.

Most recently, Bell led corporate affairs strategies for Atlantic Lottery Corporation.

The Women’s Foodservice Forum (WFF) presented Lisa MacNeil, general manager, United Restaurant Supplies, a subsidiary of Gordon Food Service, the Volunteer of the Year Award at the 2015 Leadership Conference in Orlando, Fla. in March. “Lisa’s scope of responsibility and investment of volunteer time in WFF is significantly greater than any other volunteer role. Due to the volunteer structure in Canada, she leads the planning and hosting of a variety of regional events on an annual basis,” said Hattie Hill, WFF president and chief executive officer.

MacNeil has been engaged with WFF as a member since 2008, joining the volunteer ranks in 2009 as the first company ambassador for GFS Canada and stepping up to lead the Canadian Ambassadors group in 2011 for two years. She eventually took on the leadership role for all WFF events in 2014 and expanded Canadian events into markets beyond Toronto.

COMING EVENTS May 5-6: GE Capital’s Canadian Restaurant Investment Summit, Hilton Toronto Hotel. www.restaurantinvest.ca

May 23: The National Franchise and Business Opportunities Show. Prairieland Park, Saskatoon. http://www.franchiseshowinfo.com

May 10-13: Terroir Hospitality Symposium, Arcadian Court, 410 Bay St., Toronto. www.terroirsymposium.com

May 26-31: Canadian Culinary Federation (CCFCC) National Conference. St. John’s, N.L. www.ccfcc.ca/conference

May 16-17: National Restaurant Association Show, McCormick Place, Chicago. www.show.restaurant.org

May 28-30: Canadian Association of Foodservice Professionals (CAFP) 41st annual conference, Delta Fredericton, Fredericton, N.B. www.cafp.com

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