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A T L A N T I C September 2015 Vol. 17 No. 3

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By Bill Tremblay, Assistant Editor NEW LONDON, P.E.I. – The confiscation of several signs advertising the Sou’West Bar and Grill has turned into a best-case scenario for the business. With a location that isn’t visible to traffic in the hamlet, Sou’West decided to place sandwich board signs at the corner of Routes 6 and 20 to promote the seasonal bar and grill.

CLOWN

In P.E.I., however, posting a sign is restricted to a business’s property and the province removed the advertisements numerous times. “We put them back up and they took them down again,” said Charlie Roach, an investor in the business. “They like to keep things beautiful, which I don’t dispute and I don’t disagree with.” Roach decided he would have to create new ways to entice business to the bar.

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“I decided desperate times require desperate measures,” Roach said. “As it turned out, the sign police taking our signs motivated me to do something different.” While it’s illegal to place a sandwich board sign off of a business’s property, Roach discovered it’s not illegal to hold one. To increase the sign’s impact, the 68-year-old investor dressed up as a clown while standing at the intersection. “I’m not that handsome, so I figured I should cover up a bit. It was just something to draw more attention,” Roach said. “I just stood up at the corner with the signs in my hand waving to people on Route 6. Everyone really got engaged in it.” Since becoming Charlie the Clown, Roach said business has spiked by about 50 per cent. “When you have someone doing something that flies in the face of political reality, people just really buy into it,” Roach said. His new persona also led to celebrity status with New London visitors seeking out the clown. “I’ve taken many pictures with many customers, but the truth of the matter is the business has soared,” Roach said. “We have lots of people coming in because of the clown.” He added the media coverage from his antics has helped draw new customers to the establishment. “You can’t buy that kind of coverage. We probably got $50,000 worth of coverage,” Roach said. Charlie the Clown, who stands at the intersection on Thursdays and Fridays, plans to promote the bar and grill for the remainder of the season, which ends in early October. “I’m just there for a couple of hours ... making a fool of myself. That’s the kind of guy I am,” Roach said. “We’re just clowning around with it.”

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There’s not enough cooks in Nova Scotia’s kitchens HALIFAX – Nova Scotia’s kitchen staff shortage has reached a “critical” point, according to Gordon Stewart, executive director of the Restaurant Association of Nova Scotia (RANS). According to a 15-year forecast conducted by the association, Nova Scotia will be short 1,500 kitchen workers by 2017. “Our (employment) pool is so much smaller,” Stewart said. “It’s getting quite critical from my point of view.” The federal Temporary Foreign Workers Program (TFWP) had helped relieve the labour shortage. However, changes to the program have reduced the buffer zone created by the program. “That was an assistance in some ways, but it only brought them in temporarily,” Stewart said. He estimates about 100 TFWs are no longer eligible to work in Nova Scotia’s foodservice industry. “Most of those were probably extremely skilled kitchen workers or chefs,” Stewart said. “It’s a lot to lose at once.” In an effort to retain some of those employees, RANS is assisting former TFWs to enter into the provincial nominee program, which streamlines the immigration process. “They can get fast tracked to get in. They’ve already been here and they already have a job,” Stewart said. “They’ve already passed those hurdles, so it makes them easier to get into a nominee program.” With a limited number of nominations, the program is far

from a guarantee for employees looking to stay in the province. “And of course we’re competing against other sectors too,” Stewart said. A new wage subsidy offered by RANS aims to add staff to the province’s kitchens. Through the federal Skills Link program, the restaurant association is offering a wage subsidy to restaurateurs hiring employees younger than 30 years old. “In a lot of cases people start in the dish pit and become great cooks,” Stewart said. The subsidy covers 60 per cent of minimum wage for a maximum of 26 weeks. To receive the funding, the new hire must be out of school; a Canadian citizen, permanent resident or granted refugee status and not eligible for employment insurance. “It’s really to try to help people that are unemployable to some degree,” Stewart said. “We’re leaving no stone unturned here.” As well, RANS is working with Nova Scotia Community College’s culinary school to change the apprenticeships to allow students to spend less time in school and more in a restaurant. The college offers a two-year program followed by a one-year apprenticeship. Cooks can then return to school to earn Red Seal certification. Students are also able to go directly into an apprenticeship alongside two days of school a week for 10 weeks. “Say you have a prep cook or dishwasher showing interest and you want to invest in them, you can enrol them directly into

apprenticeship,” said Sean Kettley, manager of the college’s apprenticeship program at the Akerley Campus in Dartmouth, N.S. “That way they don’t have to take an extended amount of time off of work.” The program’s flexibility works in favour of the student and restaurant operators, according to Kettley. “We strongly feel training, and keeping the cooks we have, is much more effective than trying to attract new people,” he said. At the Akerley Campus, about 75 students enrol in the culinary program each year. “We’re waitlisted. There’s lots of interest, [the restaurant industry is] just not keeping them,” Kettley said. “The retention rate in the industry is poor. We’re looking to help change that.” Kettley doesn’t blame chefs leaving the province for the labour shortage. Instead, he said pay and long hours lead chefs to look for work in other industries. “A lot of people think they’re leaving the province, they’re not. They’re leaving the business,” Kettley said. Restaurateurs are also creating ways to adjust to a labour shortage. Stewart explained restaurants are using double-shifts, reducing hours or buying pre-portioned ingredients to reduce the number of man-hours required to run the business. “There are a number of areas we’re working on, but none of them, even collectively added together, would cover our shortage,” Stewart said.

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New Brunswick tourism association tackles restructuring By Kristen Smith, Associate Editor FREDERICTON — The Tourism Industry Association of New Brunswick (TIANB) has been working over the last two years to restructure and rejuvenate the organization. Executive director Ron Drisdelle started tackling the task when he joined the non-profit organization in April 2013. TIANB represents more than 500 members in the accommodation, food and beverage, recreation and entertainment, transportation and travel service industries. Drisdelle has slowly been building the fiveperson team, which consists of accounting officer Mehmet Yunli, industry training co-ordinator Veronique Arsenault and the most recent additions Emma Thompson, front desk and team liaison, and communications and marketing manager Shelley Munn. “When I arrived, the association was poised to look at itself and determine future directions and that’s what we’ve been working on: bringing

stronger structure within the organization and concentrating on our members,” said Drisdelle. He said good governance is an important mechanism to ensure the next three decades of the 32-year-old organization. “We’re going through that governance process now, which is an exciting time,” said Drisdelle. He added the process applies to internal employees as well as the TIANB board, who are responsible for creating vision and direction for the industry, while the staff deal with day-today operations. “The board is the ‘what’ and the staff have become the ‘how’,” said Drisdelle. TIANB plans to reduce the number of people on the board — currently sitting at 23 members — in the name of greater efficiency, said Drisdelle, noting the sweet spot is between nine and 12 members. In September, TIANB is launching a new logo, tagline (“Your Prosperity is Our Busi-

ness”), news bulletin, member benefits, partners and activities. The association also restructured its training program in consultation with the Canadian Tourism Human Resource Council to create Skills World, which Drisdelle said has been well received. A new, more user-friendly and interactive website went live on Sept. 1. Members will be able to manage their own business listing as well as pay membership fees and register for events online, added Munn. “This website also gives us more opportunity to communicate, which we have had challenges with in the past, getting information out to our members,” she said. “We’ll also be hitting the road and going around to our members and showing them the benefits of our preferred members’ [services],” said Munn. Drisdelle said future plans include work-

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ing more closely with Restaurants Canada and other relevant associations. “Now we can start looking at who’s out there and who we should be partnering with,” he said. TIANB’s priority goal is to have a tourism marketing levy implemented in the province. “We have done numerous regional consultations. We have been working very steadily with a working committee as well as our main partner, the department of tourism, heritage and culture on this file,” said Drisdelle. The levy would be attached to a hotel room charge and generate about $6 million annually for regional tourism marketing.

A Taste of Jamaica is coming to Corner Brook

Taste of Jamaica chef Kirk Myers.

CORNER BROOK, N.L. – A Memorial University professor is about to deliver a lesson in Jamaican cuisine. Dr. Raymond Thomas, an associate professor of environmental science, is set to open A Taste of Jamaica, Newfoundland’s first known Jamaican restaurant, at 33 Broadway St. in Corner Brook, N.L. “When I came to Newfoundland, there was such a demand for diversity in food choice,” said Thomas, who moved from Jamaica to Corner Brook about two years ago. While Jamaican food isn’t well represented in Newfoundland, the two islands share a 300-year-old history. Newfoundland would export salted cod to Jamaica. In return, Jamaica would fill the cod barrels with rum. The Canadian cod became part of Jamaica’s national dish Ackee and saltfish. The Caribbean rum became the basis for Newfoundland Screech.

“There’s a huge history,” Thomas said. “Three hundred years ago Newfoundland sent their food to us, and 300 years later, I’m bringing it back.” A Taste of Jamaica is Thomas’ first voyage into the foodservice industry. To deliver Jamaican cuisine, he has recruited chef Kirk Myers. “I’m coming straight from Jamaica,” Myers said. “It’s a beautiful place.” Myers is a Certified Executive Chef (CEC) of the Culinary Institute of America, with 14 years of experience working for a variety of resorts and cruise lines. He plans to implement a Jamaican fusion menu that will appeal to Newfoundland taste buds. “It’s a concept I’ve been working on for a couple years in the Caribbean,” Myers said. “It will have the Jamaican flavour and Jamaican preparation methods, but geared towards Canadians. We’ll definitely tone down on the spices.”

Ackee and saltfish will serve as the restaurant’s signature dish alongside a focus on jerkstyle seasoning. “This will also tailor to the Newfoundlanders’ taste buds, so it won’t be excessively spicy,” Myers said. The 2,800-square-foot restaurant will seat about 50 patrons, split between two storeys, with a large second floor bar to help support the restaurant. The main floor lounge, furnished with couches, aims to recreate the Caribbean’s easy-going atmosphere. “It’s laid back. Chill. Jamaica is really relaxed and laid back, that’s the type of atmosphere we’ll have down there,” Thomas said. Thomas explained Corner Brook’s diversity in cuisine — so far — is limited . “In terms of how it’s going to play out, once we open and the traffic starts coming in we will see. That’s still a big unknown,” Thomas said. “The interest is definitely here.”

Johnny K’s Authentic Donairs launches in downtown Halifax HALIFAX –– Paying tribute the inventors of the Halifax pita sandwich, Johnny K’s Authentic Donairs opened at the corner of Grafton and Blowers streets in late July. The 500-square-foot eatery focuses on the Halifax staple, served in either a traditional pita or carry-out box. Johnny K’s will also offer chicken and vegetarian options, Turkish doner kebabs and Greek gyros. “Growing up in Halifax, the donair is almost as big as lobster it’s so prevalent here,” said Peter Nahas, chief executive officer of the Mezza Lebanese Restaurant Group, part owners of Johnny K’s Authentic Donairs. Peter and John Kamoulakos, who introduced the doner kebob to Haligonians, created the donair in the 1960s. They found locals weren’t

too fond of the lamb with yogurt-based sauce in the Turkish dish so they switched to spiced beef and concocted a sweet sauce. Served with onions and tomato in a pita, the donair was born. The fast-casual restaurant is a partnership between Mezza Lebanese Restaurant Group, which is co-owned by Peter and Tony Nahas, and Marcel Khoury, owner of the Halifax Alehouse and HFX Sports Bar & Grill. When they found out the former European Food Shop location at the corner of Grafton and Blowers streets was available, they jumped on the opportunity to open a donair shop, something Peter Nahas said they had been considering for a few years. “The fact that John [Kamoulakos] actually owned the building and owned a donair shop in

the 1980s in that exact same location, we said, ‘Wow, this perfect, let’s name it after one of the co-inventors of the donair,’” said Nahas. His and Tony’s father opened his first restaurant in 1990 after moving from Lebanon, expanding over the years with the Venus Pizza and Mezza Mediterranean Grill brands. The concepts were combined under the Mezza Lebanese Restaurant Group in 2012 and now there are six locations in Halifax Regional Municipality. Plans are underway to franchise Mezza Lebanese Kitchen and Johnny K’s in the coming year, starting in the Maritime provinces with the Mezza expansion. “Fifteen hundred [square feet] is our sweet spot, but we also have a couple food court locations,” said Nahas, adding aver-

age footprint ranges from 500 to 2,000 square feet. “For Johnny K’s, the plan is to actually move out of Nova Scotia first, so this will be our only location in Nova Scotia,” said Nahas. He noted part of the reason for the decision to serve gyros, was recognizability in Ontario and Western Canada, specifically Calgary to start. “It penetrates that market, but you also have a lot of east coasters who are familiar with the donair,” said Nahas. “The donair is almost going through a renaissance. There are a lot of people re-interested in how it’s made. It’s almost like craft beer, it’s going back to the small batches, hand-making them and using local beef and local chicken.”

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EDITORIAL It’s long been accepted wisdom that you pair white wine with fish and red wine with beef. And more recently, chefs have paired foods with certain attributes with wines that have the same attributes — such as light seafood dishes with delicate white wines. But Mark de Vere of Robert Mondavi, one of only a few Masters of Wine in the United States, has a theory deemed heresy by some. Indeed, I thought his theory a little odd until I tried it out at To Kalon winery in California’s Napa Valley in late June. It involves umami, defined as a taste sensation that is meaty or savoury and is produced by several amino acids and nucleotides. It is also viewed by some as a fifth taste sensation, along with sweet, sour, bitter and salty. The origin of the word is from the Japanese, meaning “savoury quality, delicious taste.” It’s found in meats, fish, shellfish, ripe

fruit, ripe vegetables and aged cheeses. The idea is that if you bring sweet and sour to balance umami, the wine will taste the way it is supposed to. De Vere started his tasting by lining up plain steak, chicken and fish, a small bowl of salt and several lemons in front of glasses of high-end Napa wine. We drank a Fumé Blanc along with the plain fish, and found that it made the wine taste harsh. We tasted a Chardonnay that was oaky, and found that the plain chicken flattened the taste. We tried plain steak with Cabernet Sauvignon, and found it lost some of its fruit, and the tannins became bitter. Indeed, some in the crowd screwed up their faces with the unpleasantness. The moral of the story is that high umami foods flatten taste, de Vere said. Then we tried adding lemon and salt to the fish, and found that it worked well with both the Fumé Blanc and the Cabernet. If we added only salt, it didn’t work as well. But

the conclusion is that it’s okay to drink red wine with fish, de Vere said. In the same way, the Chardonnay and Pinot Noir tasted much better once salt and lemon were added to the meat — any meat. “This puts the chef in complete control,” de Vere said. “[The chef ’s job] is to help people who walk through the door. You don’t change the artistry of a dish by adding acid and salt. Typically, it optimizes the food.” During one of Robert Mondavi’s chef programs, well-known French chef Jean-Georges Vongerichten finished his dishes with lemon and a pinch of salt, instinctively brightening the cuisine, de Vere said. Classically trained chefs often sprinkle a little acid and salt into the dish before it goes out the door. “If you don’t have balance, no wine is going to taste good with food,” de Vere said.

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NEWS BRIEFS Piatto expands into Cavendish CAVENDISH, P.E.I — Piatto Pizzeria opened its fifth location in the former Anne of Green Gables Chocolate Factory in Cavendish, P.E.I. Located on Route 6, Brighton Construction transformed the location into an open-dining space with 100 seats and a 24seat patio. Piatto serves Verace Pizza Napoletana (VPN) certified pies, which must adhere to association regulations. Ingredients must originate from the Campania region of Italy, including San Marzano tomatoes. Dough must be prepared by hand, using highly-refined, low-gluten, tipo 00 flour and cooked for 90 seconds in a wood-fired oven heated to more than 900 F. Brian Vallis opened the first Piatto Pizzeria about five years ago in St. John’s, N.L., and also has locations in Halifax, Moncton and Charlottetown.

Customer spending climbs in Q2 TORONTO — Consumer spending at restaurants increased 7.82 per cent in the second quarter of 2015 compared to the previous year, according to the MonerisMetrics Quarterly Report. Customer spending at fast food restaurants posted the highest increase at 12.54 per cent, followed by a 7.24 per cent increase for bars and pubs. Dine-in restaurants recorded a 5.59 per cent increase.

Reversing Falls eatery spared SAINT JOHN, N.S. — Demolition of the Reversing Falls Restaurant has been postponed. According to the CBC, Saint John council will hold off on the tender for demolition as it considers a $1 million offer for the landmark property from local businessman Max Kotlowski.

6 | Atlantic Restaurant News

The municipally owned building, home to the restaurant and tourist information centre, has fallen into a state of disrepair, prompting council’s decision to OK its demolition. The restaurant closed in late 2014. Kotlowski said he is able to renovate the structure for about $521,000, an estimate that includes a new kitchen, and refrigeration for the restaurant.

CHF Ball set for October TORONTO — The Canadian Hospitality Foundation’s annual fundraising gala is being held Oct. 24 at the Fairmont Royal York Hotel, Toronto. This year, the benefit for Canadian culinary and hospitality students has the theme Black and White Masked Ball — A Night in Gotham. Proceeds from the event fund scholarships for students entering the foodservice, lodging and hospitality industry. Tickets cost $450 each and sponsorship tables of 10 are available for between $4,500 and $25,000 for a platinum sponsor table. Donations are accepted at thechf.ca.

Restaurants support CFCC TORONTO — On Oct. 21, about 50 restaurants in seven provinces will donate their dinner service food sales in the name of “healthy food for all Canadians.” In its inaugural year, Restaurants for Change raised more than $120,000 for Community Food Centres Canada (CFCC). In 2014, CFCC served 143,419 healthy meals in 1,053 community meal sessions. It also built food skills by providing 414 community kitchen sessions and 1,030 community garden sessions.

CAFP launches job board RICHMOND, B.C. — The Canadian Association of Foodservice Professionals/As-

sociation canadienne de professionnels des services alimentaires (CAFP) launched a job board on its recently revamped website on Sept. 1. According to CAFP national president Andrea Gillespie, “members and nonmembers alike can reach out to some of the most dedicated foodservice students and professionals in the industry.” The listings will be free to use until Jan. 1, 2016. As an association job board, employers will be able to reach out to a member-only pool of highly qualified professional members and post-secondary students. In the new year, members will be able to post five free job ads and will be charged $50 for additional postings. Non-members will be charged $150 for a job ad.

Fleur De Sel announces sabbatical ahead of re-launch LUNENBURG, N.S. – The Fleur De Sel restaurant will close its doors in 2016 in anticipation of re-launching the following year. In a news release, chef Martin Ruiz Salvador said the restaurant’s closure would serve as a sabbatical and allow him the chance to discover new food producers in Nova Scotia. The time off also affords the chef, and co-owner and restaurant manager Sylvie Ruiz Salvador, the opportunity to travel abroad in search of new inspiration for the restaurant. “We will use this time to continue to grow and learn and come back better than ever,” Martin said in the release. Fleur De Sel announced the closure in July, to allow customers the opportunity to return to the restaurant before the end of the season on Oct. 20. Alongside Fleur De Sel, Martin and Sylvie also own the Salt Shaker Deli and the South Shore Fish Shack in Lunenburg.

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2015 Franchise Report ANNUAL LIST OF FRANCHISE PROPERTIES

RESEARCHED BY: PETER ELLIOTT

— 123 — 241 Pizza (Chairman’s Brand CorP) TEL: 416-288-8515 www.241pizza.com PERSONNEL: 416-288-8515 TYPE: Quick Service MENU ITEMS: Pizza, chicken wings, potato wedges. UNITS (ATL): 2 UNITS (CAN): 85 FRANCHISE FEE: $25,000 ROYALTY FEE: 8.00% AD FEE: 3.00%

—a— a&W Food serviCes oF Canada inC. TEL: 604-988-2141 www.aw.ca PERSONNEL: awfranchise@ aw.ca TYPE: Quick Service MENU ITEMS: Hamburgers, Chicken, fries, onion rings, A&W Root Beer. UNITS (ATL): 58 UNITS (CAN): 841 FRANCHISE FEE: $55,000 ROYALTY FEE: 2.50% AD FEE: 2.50% arBy’s oF Canada TEL: 678-514-4219 www.arbys.ca PERSONNEL: discoverarbys.com TYPE: Quick Service MENU ITEMS: Sandwiches and french fries. UNITS (ATL): 4 UNITS (CAN): 80 FRANCHISE FEE: $37,500 ROYALTY FEE: 5.00% AD FEE: 3.00%

—B— Baton rouge (imvesCor) TEL: 514-341-5544 www.batonrougerestaurants.com PERSONNEL: Craig Shannon TYPE: Casual MENU ITEMS: Baby back ribs, steaks, chicken, seafood. UNITS (ATL): 1 UNITS (CAN): 29 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 2.00% Beaver tails Canada inC. TEL: 514-392-2222 www.beavertailsinc.com PERSONNEL: Pino Di Ioia TYPE: Quick Service MENU ITEMS: Pastry treats. UNITS (ATL): 9 UNITS (CAN): 79 FRANCHISE FEE: $30,000

ROYALTY FEE: 5.00% Booster JuiCe TEL: 416-621-6767 www.boosterjuice.com PERSONNEL: Tim Hengel TYPE: Quick Service MENU ITEMS: Smoothies, freshly squeezed juices, Panini and wraps, matcha green tea, acai and blended yogurts UNITS (ATL): 16 UNITS (CAN): 292 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 6.00% Boston Pizza international inC. TEL: 905-848-2700 www.bostonpizza.com PERSONNEL: Robert Longtin TYPE: Casual MENU ITEMS: Pizza, pasta, ribs, salads, appetizers. UNITS (ATL): 18 UNITS (CAN): 367 FRANCHISE FEE: $60,000 ROYALTY FEE: 7.00% AD FEE: 2.50% Burger King restaurants oF Canada inC. TEL: 416-462-0199 www.burgerking.ca PERSONNEL: Jacqui McGregor TYPE: Quick Service MENU ITEMS: Burgers, chicken, salads, fries, breakfast. UNITS (ATL): 31 UNITS (CAN): 280 FRANCHISE FEE: $55,000 ROYALTY FEE: 4.00% AD FEE: 4.00% Burrito Jax TEL: 902-406-0085 www.burritojax.com PERSONNEL: Jeff Clarke TYPE: Casual MENU ITEMS: Burritos. UNITS (ATL): 6 UNITS (CAN): 6 FRANCHISE FEE: $15,000

—C— CaPt. suB (grinner’s Food systems) TEL: 902-897-8432 www.captsub.com PERSONNEL: David Crane, 800-565-4389 TYPE: Quick Service MENU ITEMS: Toasted sub sandwiches. UNITS (ATL): 40 UNITS (CAN): 42 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

Cora FranChise grouP inC. TEL: 888-673-2672 www.chezcora.com PERSONNEL: Liz Riley TYPE: Family MENU ITEMS: Breakfast items, lunch, panini, crepe, salads. UNITS (ATL): 14 UNITS (CAN): 128 FRANCHISE FEE: $45,000 ROYALTY FEE: 6.00% AD FEE: 3.50% Country style (mty grouP) TEL: 905-764-7066 www.countrystyle.com PERSONNEL: Jonathon Czerwinski TYPE: Quick Service MENU ITEMS: Coffee, deli, muffins, pastries, soups, sandwiches. UNITS (ATL): 27 UNITS (CAN): 412 FRANCHISE FEE: $35,000 ROYALTY FEE: 4.50% AD FEE: 3.50% CrePe de liCious TEL: 905-326-2969 www.crepedelicious.com PERSONNEL: Elik Farin TYPE: Casual MENU ITEMS: Crepes. UNITS (ATL): 1 UNITS (CAN): 16 FRANCHISE FEE: $25,000

—d— dairy Queen Canada TEL: 905-639-1492 www.dairyqueen.com PERSONNEL: Fiona Bottoms TYPE: Casual MENU ITEMS: Burgers, fries, ice cream products. UNITS (ATL): 49 UNITS (CAN): 660 FRANCHISE FEE: $30,000 dixie lee Food systems ltd. TEL: 613-650-5494 www.dixieleechicken.com PERSONNEL: Dave Hall TYPE: Casual MENU ITEMS: Chicken, pizza, seafood. UNITS (ATL): 13 UNITS (CAN): 24 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 1.00% domino’s Pizza TEL: 519-326-5280 www.dominos.ca PERSONNEL: Jeff Kacmarek TYPE: Quick Service MENU ITEMS: Pizza, wings,

Cinna Stix, bread sticks. UNITS (ATL): 16 UNITS (CAN): 385 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.50% AD FEE: 4.00% dooly’s inC. TEL: 506-857-8050 www.doolys.ca PERSONNEL: Pierre Lariviere TYPE: Quick Service MENU ITEMS: Finger foods, pizza, simple entrees. UNITS (ATL): 38 UNITS (CAN): 63 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.00%

—e— east side mario’s (Cara) TEL: 905-568-0,000 www.franchise.primerestaurants. com PERSONNEL: franchising@ cara.com TYPE: Casual MENU ITEMS: Casual family fare, pasta, pizza. UNITS (ATL): 7 UNITS (CAN): 80 FRANCHISE FEE: $50,000 ROYALTY FEE: 5.00% AD FEE: 4.00% extreme Pita (mty) TEL: 905-820-7887 www.extremepita.com PERSONNEL: Vince Morano TYPE: Quick Service MENU ITEMS: Pita pizza, pita sandwiches with grilled fillings, smoothies. UNITS (ATL): 12 UNITS (CAN): 179 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

—F— Freshii TEL: 312-636-8049 www.freshii.com PERSONNEL: Matthew Corrin TYPE: Casual MENU ITEMS: Custom-designed salads made from more than 70 ingredients. UNITS (ATL): 4 UNITS (CAN): 45 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00% Freshly sQueezed FranChise JuiCe CorP. TEL: 905-695-2614 www.freshlysqueezed.ca

PERSONNEL: Talal Samadi TYPE: Quick Service MENU ITEMS: Juices UNITS (ATL): 2 UNITS (CAN): 48

poutine. UNITS (ATL): 13 UNITS (CAN): 13 FRANCHISE FEE: $70,000 ROYALTY FEE: 2.50%

Frozu (grinner’s Food systems) TEL: 506-867-0737 www.frozu.ca PERSONNEL: Mike Whittaker TYPE: Quick Service MENU ITEMS: Yogurt UNITS (ATL): 14 UNITS (CAN): 14

Jugo JuiCe (mty) TEL: 403-207-5850 www.jugojuice.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Smoothies, protein shakes, wraps. UNITS (ATL): 2 UNITS (CAN): 129 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 4.00%

—g— great Canadian Bagel, ltd., the TEL: 905-566-1903 www.greatcanadianbagel.com PERSONNEL: Ed Kwiatkowski TYPE: Quick Service MENU ITEMS: Bagels, salads, soups, sandwiches, coffee, desserts. UNITS (ATL): 4 UNITS (CAN): 25 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 1.50% greCo Pizza (grinner’s Food systems) TEL: 902-897-8432 www.greco.ca PERSONNEL: David Crane, 800-565-4389 TYPE: Quick Service MENU ITEMS: Pizza, wings, donairs, subs. UNITS (ATL): 87 UNITS (CAN): 99 FRANCHISE FEE: $20,000 ROYALTY FEE: 5.00% AD FEE: 3.00%

—h— harvey’s (Cara) TEL: 416-979-1120 www.harveys.ca PERSONNEL: Ryan Lloyd, 905760-2244 TYPE: Casual MENU ITEMS: Burgers, chicken, salads, fries UNITS (ATL): 10 UNITS (CAN): 261 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

—J— Jessy’s Pizza TEL: 902-865-6666 www.jessyspizza.ca PERSONNEL: Robert Hammam TYPE: Quick Service MENU ITEMS: Pizza, burgers, donairs, chicken, fish, subs,

Jungle Jim’s restaurants saFari eatertainment TEL: 709-745-5467 www.junglejims.ca PERSONNEL: Stephen Pike TYPE: Casual MENU ITEMS: Chicken, steak, ribs, seafood, pasta, burgers, sandwiches, salads, Mexican, kids’ menu. UNITS (ATL): 26 UNITS (CAN): 27 ROYALTY FEE: 4.00% AD FEE: 2.00%

—K— Keg restaurants ltd. TEL: 604-276-0242 www.kegsteakhouse.com PERSONNEL: James Henderson TYPE: Casual MENU ITEMS: Steak, prime rib, seafood. UNITS (ATL): 3 UNITS (CAN): 91 FRANCHISE FEE: $75,000 ROYALTY FEE: 6.00% AD FEE: 2.00% KFC Canada (yum!) TEL: 416-664-5261 FAX: 905-265-7505 www.kfc.com PERSONNEL: Kiet Ngo TYPE: Quick Service MENU ITEMS: Chicken on the bone, sandwiches, snackables, salads, fries. UNITS (ATL): 59 UNITS (CAN): 643 FRANCHISE FEE: US$48,400 ROYALTY FEE: 6.00% AD FEE: 5.00% Koya JaPan inC. (mty) TEL: 514-336-8885 www.koyajapan.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Japanese cuisine; teriyaki meals, noodles, soups, sushi.

UNITS (ATL): 1 UNITS (CAN): 22 FRANCHISE FEE: $30,000 ROYALTY FEE: 7.00%

—l— little Caesars oF Canada inC. TEL: 905-822-7899 www.littlecaesars.ca PERSONNEL: Dianne Clark TYPE: Quick Service MENU ITEMS: Pizza, wings, crazy bread, italian bread, crazy sauce. UNITS (ATL): 6 UNITS (CAN): 216 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00%

—m— manChu WoK (mty) TEL: 416-484-1132 www.manchuwok.com PERSONNEL: Mariellen Clark TYPE: Quick Service MENU ITEMS: Chinese fast food cuisine. UNITS (ATL): 3 UNITS (CAN): 68 FRANCHISE FEE: $30,000 ROYALTY FEE: 7.00% AD FEE: 1.00% marBle slaB Creamery TEL: 403-287-7633 www.marbleslab.ca PERSONNEL: Lien Trac TYPE: Family MENU ITEMS: Freshly made ice cream and treats. Ice cream cakes, cupcakes, shakes and smoothies. UNITS (ATL): 1 UNITS (CAN): 80 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00% mary BroWn’s inC. TEL: 905-513-0044 www.marybrowns.com PERSONNEL: Peter Rakovalis TYPE: Quick Service MENU ITEMS: Chicken, taters, sandwiches, wraps, salads, nonalcoholic beverages. UNITS (ATL): 46 UNITS (CAN): 117 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.00% AD FEE: 4.00% mCdonald’s restaurants oF Canada ltd. TEL: 416-446-3354 www.mcdonalds.ca PERSONNEL: Ash Vasdani

Continued on page 10

September 2015 | 7

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2015

FRANCHISE FEE: $25,000 ROYALTY FEE: Flat Rate AD FEE: 1.00%

Franchise Report ANNUAL LIST OF FRANCHISE PROPERTIES

Continued from page 7 TYPE: Quick Service MENU ITEMS: Breakfast, lunch and dinner menu items, including burgers, sandwiches, wraps. UNITS (ATL): 122 UNITS (CAN): 1440 FRANCHISE FEE: $45,000 ROYALTY FEE: 4.00% AD FEE: 4.00% Menchie’s Frozen Yogurt TEL: 647-723-5169 www.menchies.ca PERSONNEL: David Shneer TYPE: Casual MENU ITEMS: Self service, payby-the-weight, frozen yogurt. UNITS (ATL): 7 UNITS (CAN): 111 FRANCHISE FEE: $40,000 ROYALTY FEE: 6.00% AD FEE: 2.00% Mexicali rosa’s TEL: 506-878-7672 www.mexicalirosas.com PERSONNEL: Matt Youden TYPE: Casual MENU ITEMS: Fajitas, burritos, chimichangas, quesadillas, nachos, margaritas. UNITS (ATL): 4 UNITS (CAN): 4 FRANCHISE FEE: $25,000 ROYALTY FEE: 4.00% AD FEE: 2.00% Mike’s restaurants inc. (iMvescor) TEL: 514-341-5544 www.mikes.ca PERSONNEL: Peter Tsafoulias TYPE: Casual MENU ITEMS: Pizza, pasta, hot subs, salads, sandwiches, steak, chicken, veal, salmon, seafoods. UNITS (ATL): 1 UNITS (CAN): 74 FRANCHISE FEE: $45,000 ROYALTY FEE: 5.00% Montana’s (cara) TEL: 416-979-1120 www.montanas.ca PERSONNEL: Ryan Lloyd, 905760-2244 TYPE: Casual MENU ITEMS: Varied. UNITS (ATL): 7 UNITS (CAN): 91 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 3.00% Moxie’s restaurants l.P. (nor) TEL: 403-543-2611 www.moxies.com PERSONNEL: Laurids Skaarup TYPE: Casual MENU ITEMS: Signature salads, classic entrees (lemon pepper halibut, honey garlic steak), desserts. UNITS (ATL): 2 UNITS (CAN): 65 FRANCHISE FEE: $100,000 Mr. sub (MtY) TEL: 905-764-7066 www.mrsub.ca PERSONNEL: mrsub@mrsub.ca TYPE: Quick Service MENU ITEMS: Submarine sandwiches, wraps, salads, soups, desserts, smoothies. UNITS (ATL): 10 UNITS (CAN): 296

Pizza delight (iMvescor inc) TEL: 514-341-5544 www.pizzadelight.com PERSONNEL: Craig Shannon TYPE: Family MENU ITEMS: Pizza, pasta, salads. UNITS (ATL): 68 UNITS (CAN): 81 FRANCHISE FEE: $40,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

FRANCHISE FEE: $15,000 ROYALTY FEE: 6.00% AD FEE: 3.00%

Pizza hut canada (YuM!) TEL: 416-664-5213 www.pizzahut.ca PERSONNEL: Samaah Chatley TYPE: Casual MENU ITEMS: Pan pizza, stuffed crust, salads, pasta, wings. UNITS (ATL): 15 UNITS (CAN): 383 FRANCHISE FEE: $24200 (US Funds) ROYALTY FEE: 6.00% AD FEE: 5.00%

Mrs. Fields original cookies TEL: 905-426-2551 www.mrsfields.ca PERSONNEL: Walter Jusenchuk TYPE: Quick Service MENU ITEMS: Cookies, pretzels, yogurt. UNITS (ATL): 3 UNITS (CAN): 19 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

Pizza Partito TEL: 506-779-5633 www.pizzapartito.com PERSONNEL: Aurele Drysdale TYPE: Family MENU ITEMS: Pizza, garlic fingers, chicken, sandwiches, fries, donairs, subs. UNITS (ATL): 16 UNITS (CAN): 17 FRANCHISE FEE: $10,000 ROYALTY FEE: 4.00% AD FEE: 3.00%

—n— new York Fries TEL: 416-963-5005 www.newyorkfries.com PERSONNEL: Safiah Arooz TYPE: Quick Service MENU ITEMS: Fresh cut fries, variety of specialty poutines, hot dogs, soft drinks and toppings. UNITS (ATL): 7 UNITS (CAN): 121 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

—o— orange Julius (dairY Queen canada inc.) TEL: 905-639-1492 www.orangejulius.com PERSONNEL: Fiona Bottoms TYPE: Quick Service MENU ITEMS: Blended fruit drinks, smoothies, fresh fruit and vegetable juices. UNITS (ATL): 3 UNITS (CAN): 97 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 3-6%

—P— Panago Pizza inc. TEL: 416-559-9993 www.panago.com PERSONNEL: Tara Watson, 877-731-0310 TYPE: Quick Service MENU ITEMS: Pizzas, salads, breadsticks and wings. UNITS (ATL): 2 UNITS (CAN): 182 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 5.00% PaPa John’s TEL: 502-261-7272 www.papajohnspizza.ca PERSONNEL: Mike Prentice TYPE: Casual MENU ITEMS: Pizza, wings. UNITS (ATL): 5 UNITS (CAN): 75 FRANCHISE FEE: US$25000 ROYALTY FEE: 5.00% AD FEE: 6.00% Pita Pit TEL: 613-546-4494 www.pitapit.com PERSONNEL: Kevin Pressburger TYPE: Casual MENU ITEMS: Pitas, salad, smoothies, soups, snacks. UNITS (ATL): 15 UNITS (CAN): 201

1 0 | Atlantic Restaurant News

Pizza Pizza liMited TEL: 416-341-9929 www.pizzapizza.ca PERSONNEL: Sebastian Fuschini TYPE: Quick Service MENU ITEMS: Pizza, chicken, sandwiches, salads. UNITS (ATL): 11 UNITS (CAN): 630 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 6.00% Pizza shack holdings TEL: 506-523-6341 www.pizzashack.ca PERSONNEL: Allain Bourque TYPE: Quick Service MENU ITEMS: Pizza, U-Bake Pizza, donairs, garlic fingers, chicken wings, subs, calzones, caesar salad, lasagna. UNITS (ATL): 28 UNITS (CAN): 28 FRANCHISE FEE: $15,000 ROYALTY FEE: 5.00% Pizza twice www.pizzatwice.com PERSONNEL: pizzatwice@ hotmail.com TYPE: Quick Service MENU ITEMS: Pizza. UNITS (ATL): 17 UNITS (CAN): 17 Pizzatown TEL: 902-221-8696 www.pizzatown.ca PERSONNEL: Rob Toulany TYPE: Casual MENU ITEMS: Pizza, donairs, wings, salads, wraps, appetizers. UNITS (ATL): 7 UNITS (CAN): 7 FRANCHISE FEE: $25,000 ROYALTY FEE: 3.00% Pretzel Maker canada TEL: 905-426-2551 www.pretzelmaker.ca PERSONNEL: Walter Jusenchuk TYPE: Quick Service MENU ITEMS: Pretzels. UNITS (ATL): 17 UNITS (CAN): 47 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 2.00%

—Q— Quiznos canada restaurant corP TEL: 647-259-0333 www.quiznos.ca PERSONNEL: 877-481-7827 TYPE: Quick Service MENU ITEMS: Oven-toasted sandwiches, salads, soups and desserts.

UNITS (ATL): 16 UNITS (CAN): 302 FRANCHISE FEE: $25,000 ROYALTY FEE: 7.00% AD FEE: 4.00%

—r— relish gourMet burgers TEL: 506-454-9331 www.relishyou.ca PERSONNEL: Rivers Corbett TYPE: Casual MENU ITEMS: Burgers, fries. UNITS (ATL): 4 UNITS (CAN): 6 ROYALTY FEE: 5.00% AD FEE: 2.00% robin’s (chairMan’s brand corP) TEL: 416-288-8515 www.robinsdonuts.com PERSONNEL: 416-288-8515 TYPE: Quick Service MENU ITEMS: Doughnuts, coffee, deli items, sandwiches, salads. UNITS (ATL): 46 UNITS (CAN): 113 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 3.00% rotisseries st-hubert ltee TEL: 450-688-4400 www.st-hubert.com PERSONNEL: Richard Scofield TYPE: Family MENU ITEMS: Roasted chicken meals. UNITS (ATL): 3 UNITS (CAN): 113 FRANCHISE FEE: $40,000 ROYALTY FEE: 4.00% AD FEE: 3.00%

—s— second cuP ltd. TEL: 416-366-7735 www.secondcup.com PERSONNEL: Dean Michaels TYPE: Quick Service MENU ITEMS: Coffees, specialty coffees, teas, juices, cakes, pastries, sandwiches. UNITS (ATL): 20 UNITS (CAN): 347 FRANCHISE FEE: $40,000 ROYALTY FEE: 9.00% AD FEE: 2.00% sMittY’s canada ltd. TEL: 403-229-3838 www.smittys.ca PERSONNEL: Chris Chan TYPE: Family MENU ITEMS: Breakfast, pancakes, waffles, hamburgers, sandwiches, salads, classic dinners. UNITS (ATL): 8 UNITS (CAN): 94 FRANCHISE FEE: $35,000 ROYALTY FEE: 5.00% AD FEE: 3.00% (not currently charged) sMoke’s Poutinerie TEL: 905-427-4444 www.smokespoutinerie.com PERSONNEL: Mike Graham TYPE: Casual MENU ITEMS: More than 23 different types of poutine. UNITS (ATL): 5 UNITS (CAN): 45 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% AD FEE: 2.00% sPlit crow Pubs TEL: 902-422-4366 www.splitcrow.com PERSONNEL: Damian Bryne TYPE: Casual MENU ITEMS: Pub grub. UNITS (ATL): 4 UNITS (CAN): 4 st. louis Franchise liMited TEL: 416-485-1094 www.stlouiswings.com PERSONNEL: Steve Drexler TYPE: Casual MENU ITEMS: Proprietary wings and ribs. A variety of sandwiches, salads, etc. UNITS (ATL): 1 UNITS (CAN): 45 FRANCHISE FEE: $40,000 ROYALTY FEE: 6.00% AD FEE: 1.50% subwaY Franchise sYsteMs oF canada ltd. TEL: 800-888-4848 www.subway.com PERSONNEL: Donald Fertman

TYPE: Quick Service MENU ITEMS: Variety of foot-long and six-inch submarine sandwiches and salads. UNITS (ATL): 209 UNITS (CAN): 3,154 FRANCHISE FEE: US$15,000 ROYALTY FEE: 8.00% AD FEE: 4.50% sukiYaki (MtY) TEL: 514-336-8885 www.sukiyaki-restaurants.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Japanese cuisine. UNITS (ATL): 1 UNITS (CAN): 25 sushi naMi TEL: 902-422-9020 PERSONNEL: info@sushinami. ca TYPE: Casual MENU ITEMS: Sushi. UNITS (ATL): 3 UNITS (CAN): 3 swiss chalet (cara) TEL: 416-979-1120 www.swisschalet.ca PERSONNEL: Ryan Lloyd, 905760-2244 TYPE: Casual MENU ITEMS: Chicken, ribs. UNITS (ATL): 18 UNITS (CAN): 215 FRANCHISE FEE: $60,000 ROYALTY FEE: 5.00% AD FEE: 4.00%

—t— taco bell canada (YuM!) TEL: 416-664-5200 www.tacobell.ca PERSONNEL: Alexandra Grudkin TYPE: Quick Service MENU ITEMS: Tacos, burritos, nachos, fries. UNITS (ATL): 9 UNITS (CAN): 181 FRANCHISE FEE: US$48,800 ROYALTY FEE: 6.00% AD FEE: 5.00% taco del Mar TEL: 855-425-0868 www.tacodelmar.com PERSONNEL: Sherry Ann Walters TYPE: Casual MENU ITEMS: Burritos, tacos, quesadillas. UNITS (ATL): 1 UNITS (CAN): 49 FRANCHISE FEE: $15,000 ROYALTY FEE: 8.00% AD FEE: 4.50% taste oF Mediterranean TEL: 416-821-5561 www.tasteofmediterranean.ca PERSONNEL: Sam Hussein TYPE: Casual MENU ITEMS: Greek and Lebanese menu. Shawarma, gyro, pizza, quarter chicken dinners, Greek salad, pitas. UNITS (ATL): 2 UNITS (CAN): 9 FRANCHISE FEE: $12,000 ROYALTY FEE: $1,000 flat per month tcbY canada (MtY) TEL: 514-336-8885 www.tcbycanada.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Frozen yogurt, ice cream. UNITS (ATL): 17 UNITS (CAN): 42 FRANCHISE FEE: $25,000 teriYaki exPerience TEL: 905-337-4918 www.teriyakiexperience.com PERSONNEL: Nik Jurkovic TYPE: Quick Service MENU ITEMS: Teriyaki rice and noodle meals, noodle soup bowls, wraps, salad, sushi. UNITS (ATL): 3 UNITS (CAN): 106 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00% thai exPress (MtY) TEL: 514-336-8885 www.thaiexpress.ca PERSONNEL: Dennis Ng TYPE: Casual MENU ITEMS: Pad Thai, pad sew. UNITS (ATL): 4 UNITS (CAN): 197

thai ivorY cuisine TEL: 902-431-8424 www.thaiivorycuisine.ca PERSONNEL: info@thaiivorycuisine.ca TYPE: Casual MENU ITEMS: Thai. UNITS (ATL): 4 UNITS (CAN): 4 the battered Fish TEL: 902-491-4734 www.thebatteredfish.ca PERSONNEL: Ryan MacIsaac TYPE: Casual MENU ITEMS: Seafood, poutine, tacos, burgers and fries. UNITS (ATL): 7 UNITS (CAN): 7 FRANCHISE FEE: $25,000 ROYALTY FEE: 5.00% AD FEE: 1.00% the Middle sPoon TEL: 902-407-4002 www.themiddlespoon.ca PERSONNEL: info@themiddlespoon.ca TYPE: Casual MENU ITEMS: Desserts. UNITS (ATL): 2 UNITS (CAN): 2 tiM hortons (restaurant brands international) TEL: 905-339-5710 www.timhortons.com PERSONNEL: Victoria Lynch TYPE: Quick Service MENU ITEMS: Coffee, tea, specialty coffee, doughnuts, muffins, cookies, soup, sandwiches, chili, wraps. UNITS (ATL): 366 UNITS (CAN): 3,629 ROYALTY FEE: 4.50% AD FEE: 4.00% tiMothY’s world coFFee TEL: 905-482-7312 www.timothyscafes.com PERSONNEL: franchise@ threecaf.ca TYPE: Quick Service MENU ITEMS: Coffee, lattes, tea, hot chocolate, frappes, Timtations, pastries, cookies, muffins and croissants. UNITS (ATL): 3 UNITS (CAN): 58 FRANCHISE FEE: $25,000 ROYALTY FEE: 9.00% AD FEE: 2.00% treats canada corPoration TEL: 613-563-4073 www.treats.com PERSONNEL: franchises@ treats.com TYPE: Quick Service MENU ITEMS: Coffee, baked goods, sandwiches, soups. UNITS (ATL): 10 UNITS (CAN): 56 FRANCHISE FEE: $15,000 ROYALTY FEE: 7.00-8.00% AD FEE: 1.00-2.00%

—v— vanelli’s restaurants liMited (MtY) TEL: 514-336-8885 www.vanellisrestaurants.com PERSONNEL: Bill Hamam TYPE: Quick Service MENU ITEMS: Pizza and pasta. UNITS (ATL): 3 UNITS (CAN): 37 FRANCHISE FEE: $30,000 ROYALTY FEE: 6.00% villa Madina (MtY) TEL: 514-336-8885 www.villamadina.com PERSONNEL: Bill Hamam TYPE: Casual MENU ITEMS: Pitas, salads, entrees, desserts. UNITS (ATL): 1 UNITS (CAN): 43 FRANCHISE FEE: $30,000

—w— wendY’s restaurants oF canada inc. TEL: 416-355-7419 www.wendys.ca PERSONNEL: Jane Dann TYPE: Quick Service MENU ITEMS: Hamburgers, chicken sandwiches, salads, french fries, chili, Frosty’s, baked potato, poutine. UNITS (ATL): 35 UNITS (CAN): 369 FRANCHISE FEE: $40,000

ROYALTY FEE: 4.00% AD FEE: 4.00% west side charlie’s TEL: 709-738-4747 www.westsidecharlies.com PERSONNEL: Wade Gravelle TYPE: Casual MENU ITEMS: Wings, chicken, fries. UNITS (ATL): 11 UNITS (CAN): 11 FRANCHISE FEE: $20,000 ROYALTY FEE: 6.00% AD FEE: 3.00% wing n it TEL: 709-237-5465 www.wingnit.ca PERSONNEL: corporate@ wingnit.ca TYPE: Casual MENU ITEMS: Casual UNITS (ATL): 9 UNITS (CAN): 9 wok box Fresh asian kitchen TEL: 778-571-4200 www.wokbox.ca PERSONNEL: Lawrence Eade TYPE: Casual MENU ITEMS: Wok-cooked stir-fries, regional rice bowls, Asian sharables, soups. UNITS (ATL): 3 UNITS (CAN): 46 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00% woodY’s bar-b-Q TEL: 905-455-1938 www.woodysbarbq.ca PERSONNEL: Dan Masters TYPE: Family MENU ITEMS: Barbecue ribs, chicken. UNITS (ATL): 1 UNITS (CAN): 7 FRANCHISE FEE: $39,500 ROYALTY FEE: 5.00% AD FEE: 3.00%

—Y— Yeh Yogurt (dYnaMic Franchising) www.yehyogurt.com PERSONNEL: franchise@ yehyogurt.com TYPE: Casual MENU ITEMS: Yogurt UNITS (ATL): 6 UNITS (CAN): 24 Yogen Fruz canada inc. (MtY) TEL: 905-479-8762 www.yogenfruz.com PERSONNEL: Sarah Kulbatski TYPE: Casual MENU ITEMS: Frozen yogurt, soft serve yogurt, smoothies and ice cream. UNITS (ATL): 1 UNITS (CAN): 132 FRANCHISE FEE: $25,000 ROYALTY FEE: 6.00% AD FEE: 3.00% YogurtY’s TEL: 905-479-5040 www.yogurtys.com PERSONNEL: Jeff Johnston TYPE: Casual MENU ITEMS: Frozen yogurt. UNITS (ATL): 1 UNITS (CAN): 58

Please email any changes to data for our online listings or next year’s report to pelliott@canadianrestaurantnews. com, subject line: Franchise Report 2015 changes.

BEVERAGE NEWS

The Cicerone Certification Program certifies beer professionals at four levels:

The Avondale Sky tasting room and restaurant are housed in a restored church.

D’Vine Morsels overlooks 23 acres of vineyard.

Cicerone® = Professional Beer Knowledge

D’Vine Morsels chef Kimberly Martin (left) and hospitality manager Jessi Gillis.

Avondale Sky winery adds eatery AVDONDALE, N.S. — In an effort to position its winery for the future of the Nova Scotia wine tourism industry, Avondale Sky opened D’Vine Morsels restaurant this summer. Owners Stewart Creaser and Lorraine Vassalo brought on Jessi Gillis as hospitality manager and chef Kimberly Martin to head up the new venture. “When we look at Nova Scotia provincially, our wine tourism industry is growing here. We have two other wineries [nearby] that do fullservice food along with their tasting rooms and Avondale Sky wanted to quickly become a part of that,” said Gillis, who recently sold her catering company and butcher shop in Halifax. “When you look at Canada as a whole, and the way the industry is growing, I think we need those added-value experiences and this way it opens up a whole other experience offering for people to come out and not just

enjoy a half-an-hour tasting, but have this full, well-rounded experience in the winery by trying our food that’s well-paired to the wine,” Gillis said. “We’re also in a smaller community in Nova Scotia where there’s not necessarily a whole lot of restaurant offerings, so for our community, it’s very nice to offer a different style of food they will be able to come out and enjoy as well.” Martin has worked in the Nova Scotia foodservice industry for about a decade, most recently as sous chef at Front and Central, which closed its Wolfville, N.S., location late last year. “Knowing that the restaurant was going to be opening, the owners quickly sought her out and asked her if she would consider being the head chef here and she’s phenomenal,” said Gillis. Martin created a small-plate menu of char-

cuterie, cheese, sandwiches and salads. “We use pretty much 99 per cent local, seasonal ingredients. We have some pretty amazing local farms, cheese producers, bread producers around us,” said Gillis. In addition to winemaker Ben Swetnam’s wines, D’Vine Morsels also features housemade spritzers and beer from Meander River Farm and Brewery in Wolfville. The restaurant seats 18 diners inside and 36 guests outside on a two-tiered patio. “It’s overlooking the vines, which is really lovely. We have 23 acres of planted vineyard here at Avondale Sky winery,” said Gillis. The tasting room and restaurant are housed in an old church from nearby Walton, N.S., which was floated down the river and restored onsite using reclaimed materials while keeping the original structure and stained glass. “It’s pretty stoic in here,” said Gillis.

Nova Scotia considers liquor license changes DARTMOUTH, N.S. – Whether or not a restaurant is wet or dry could become a municipal decision in Nova Scotia, as the province considers scrapping a prohibition-era rule surrounding alcohol. Currently, a plebiscite (a public hearing and vote) is required to grant a restaurant a liquor license, if the business operates within the province’s 105 dry communities. A proposed amendment to the Liquor Control Act would remove the requirement for a plebiscite and eliminate the dry communities at the provincial level. Instead, municipalities would be allowed to establish bylaws or zoning that dictates where a restaurant is allowed to serve alcohol. The Nova Scotia government is currently in the process of consulting with municipalities regarding the proposed amendment to the Liquor Control Act.

“It’s not that we’re ending prohibition or eliminating dry communities here,” said Tracy Barron, media relations advisor for Service Nova Scotia. “We’re taking the province out of the decision whether a community stays dry or not.” Nova Scotia is the only province in Canada that determines whether or not a community is dry or wet. “It needs to be updated to reflect current realities,” Barron said. Gordon Stewart, executive director of the Restaurant Association of Nova Scotia, said the current licensing system leaves restaurants waiting months to get a liquor license. “I think a lot of people were surprised when they realized they were in a dry area and had to go through a series of hearings,” Stewart said. “It’s hard to believe there are dry areas left.”

He added few people actually show up to vote on an establishment’s request for a license. “I’ve gone to quite a few of these and almost no one ever shows up. It’s a total waste of money,” Stewart said. “That’s what was happening; just a waste of everybody’s time. It was a regulation that went far beyond what it should have.” The plebiscite method is costly. For example, 30 of 136 people voted during a plebiscite held in Advocate, N.S. in 2013. Each vote cost taxpayers $215. When a liquor license application is filed, the province also incurs research costs. As the province does not have an up-to-date list of dry communities, research is required to determine if the applicant falls in a wet or dry zone. “There’s nothing black and white,” Barron said. “Over the years, municipal boundaries and districts have changed.”

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n e h c t i K I

n an increasingly competitive industry, the role of a foodservice company’s corporate chef is progressively more important and perhaps more demanding. Atlantic Restaurant News spoke with Canadian chefs in charge of culinary creations for hotel and restaurant chains, suppliers, manufacturers and airport foodservice. Here are their stories.

By Atlantic Restaurant News Staff

Alain Demeule, PIZZA DELIGHT & MIKES (IMVESCOR) Alain Demeule started working in the food foodservice industry more than 40 years ago. “I started as a student working part time and I really liked it,” said Demeule. He attended the Institut de tourisme et d’hôtellerie du Québec in Montreal for its culinary program. “Since then, I’ve always worked in kitchens,” Demeule said. He started as commis de cuisine and worked his way up the ladder, working first in small restaurants and then moving to hotel kitchens and also private clubs. In 2003, Demeule joined Prime Restaurants as corporate chef for its Kelsey’s brand in Quebec. He joined Imvescor more than eight years ago, and has worked with its Mikes, Scores, Baton Rouge and Pizza Delight brands during that that time.

“I’ve touched all the banners. When they needed me, Alain is there,” Demeule laughed. As one of the company’s three corporate chefs, he now takes care of two brands: Pizza Delight and Mikes. Based in Montreal, Demeule spends at least five days a month in Atlantic Canada, where Pizza Delight has its largest presence. “There is never a day that’s the same. It’s always different,” Demeule said. He takes care of everything related to the kitchen: new recipes, demonstrations, operations training and videos for limited time offers (LTOs). “We really work with all the departments. As soon as it touches culinary, we are there,” Demeule said. He works with the marketing department for photo and television shoots ensuring the recipe

Philman George, HIGH LINER FOODS Philman George’s background helped create his future. With parents hailing from the small Caribbean island of Barbuda, where the ocean is the main source of food, George’s mother raised him on a steady diet of seafood. “This appreciation and respect for seafood was instilled in me at an early age,” George said. He landed his first job in the foodservice industry about two decades ago as a dishwasher at a pub in Streetsville, Ont. After graduating from high school, he was hired to work at a Mediterranean restaurant as a line cook. “The chef saw my passion and suggested I enrol at George Brown College for culinary management,” George said. “I took his advice and my career in foodservice really took off.” After being hired for his first head chef position at age 24, George began to build a reputation for his skills with seafood. “I have to attribute this to my Caribbean roots and my deep appreciation for seafood,” George said.

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From there, George would lead kitchens as far away as Australia and the Caribbean, before returning to Ontario to join High Liner Foods as their corporate chef and culinary manager. “It’s very different from running a restaurant,” George said of his role with High Liner. “Here I’m either creating recipes or testing out new products to see how they perform. Sometimes it’s taking a hard look at competitive products to help understand what makes us unique.” The corporate kitchen, for George, is about understanding his customers. On occasion, High Liner’s customers will visit George’s kitchen in search of new ideas. “Each one is unique and has their own set of challenges,” he said. “Their challenges are our challenges. We depend on each other for success.” He added keeping pace with current flavours is an important aspect of the High Liner kitchen. “As the foodservice industry evolves we must

evolve alongside with it,” George said. “The exciting part is being able to help spark that evolution through product innovation.” George’s answer to staying on top of culinary trends is straightforward; eating is the best way to stay current. “It’s not enough to read about it, you have to go and experience it for yourself,” George said. “I’m very fortunate to live in Toronto. The culinary scene here is off the charts. We have such a diverse ethnic culinary scene here.” The draw to a culinary career, for George, is food’s ability to provide a temporary escape for his customers. “That moment when you are biting into a perfectly prepared seafood creation, you’re not thinking of anything else but how good it tastes,” he said. “Bringing these moments of pleasure into people’s lives on a daily basis is one of those immediate gratifications that is unique to our industry.”

is to specifications and represented honestly. “I also work closely with the purchasing department to make sure that all the new items and products that we get are the quality we desire,” Demeule said. “Developing new recipes is about 50 per cent of my time,” said Demeule. “Not only for the menu, we have LTOs, so there is always something new coming up.” Demeule ensures he is up-to-date with current trends and looks for new ideas by reading newsletters, taking courses, travelling and eating at restaurants. Demeule splits his time between both chains, which each have about 70 restaurants. “These days, I have a lot of work with Pizza Delight. We’re going through a menu change, we’re going to new products, we have lot of photo shoots/TV shoots,” he explained.

Graham Hayes, FRENCH’S FOOD COMPANY & MCCORMACK BOURRIE Graham Hayes got his first taste of the foodservice industry at age 10 and he has never worked anywhere else. Born in Carrickfergus, Northern Ireland, Hayes’ mother and her husband owned Kelvin Catering, which travelled to events serving rock stars and royalty. Hayes said this experience gave him a solid grounding in the industry. “I attribute that to a lot of my passion for what I do.” He attended Larne Culinary College, in Northern Ireland and apprenticed at the Magheramorne House Hotel, where the menu changed every week. After some time working in Bermuda, Hayes moved to Canada in 1990. He worked at Peter Oliver’s Bofinger Brasserie in Toronto and Hockley Valley Resort before taking his first head chef position at Whitlock’s Restaurant in The Beach area of Toronto. After reopening Superior Restaurant (now closed again), Hayes got a job with SIR Corp in

1997. There, he spent 10 years as the executive chef for Canyon Creek and five years as Jack Astors’ director of culinary before moving into the world of supply as a corporate chef for JL International Food Brokerage. In January, Hayes became the Canadian corporate chef for French’s Food Company and director of culinary service for Ontario-based McCormack Bourrie Sales and Marketing. The joint venture between the manufacturer and its broker means in addition to being the Canadian trend touch point for French’s family of sauces, Hayes has McCormack Bourrie’s other brands to work with. “From a chef ’s perspective, I get to work with these unique, trusted brands and I can also twist them and manipulate them to do really cool things,” said Hayes. “I can pair lots of things up.” Recently, Hayes made a Sara Lee molten lava cake with a ganache made from Hershey’s

chocolate and Frank’s Asian ginger sauce. “It’s really cool for me because I get to play in two really big sandboxes,” said Hayes. His day could start with a golf course meeting in the morning to discuss French’s trends, then over to a small chain at lunch representing Ventura Foods mayonnaise, and in the afternoon a chat at a health care facility about low-sodium or glutenfree products. Towards the end of the day, Hayes might find himself with a multi-unit operator. “There’s no two days that are the same,” said Hayes. When creating a new menu item for an operator Hayes has to take into account a number of things such as labour, equip-ment and staff skill level. “If somebody asks me to come up with ideas for their concept, I want to work in their restaurant first,” said Hayes.

John Pekka Woods, HMSHOST If John Pekka Woods can’t find a product that meets his standards, he removes it from the menu. “If you can’t make it well, don’t serve it,” said Woods, Toronto-based executive chef/ director of culinary standards Canada for HMSHost. Woods was the executive chef at Epicurean Restaurant & Bistro in Niagara-onopenthe-Lake, Ont., for eight years before open ing Alice’s Restaurant in Toronto (named for his daughter), which closed in 2009. Looking for a job that would allow him to spend weekends and evenings with his two girls, Woods joined HMSHost in 2011. “The flying public is asking for better food,” said Woods, who has seven airports from coast-to-coast under his purview. At Toronto Pearson International Airport, the large production kitchen

allowed HMSHost to elevate offerings more than airports with small prep spaces, according to Woods. The company recruited familiar local and national brands, but also partnered with celebrity chefs to create airport restaurants including: The Hearth by Lynn Crawford, Twist by Roger Mooking, Lee Kitchen by Susur Lee and Bar 120, which features a menu of molecular gastronomy by John Placko. Woods said it has been fun working with these sophisticated chefs. His role is to take their menu ideas and ensure they work in an airport setting with respect to volume, equipment and the airport’s varied customer base. “On the street, you get a bus pulling up to your restaurant and that’s really scary. In the airport, we have three planes or four planes that will be delayed and now we have 800 people wandering around looking for food,” said Woods. “When you’re flying through an airport, much like an amusement park, you’re there to

get on a plane and go somewhere, so we need to make sure that it is approachable for as many people as possible,” he said. Since bringing on these new restaurant concepts, more menu items are made in house, such as house-cut fries and Hearth’s caramelized onion soup, and sourced locally. When it comes to prep, the kitchen is making smaller batches more often. “When I first got here, I think I counted the recipe book at about 80 recipes downstairs in production and now we have more than 300,” Woods said. In addition to making sure everything is running smoothly with respect to supply, production and execution, Woods may be found opening one of HMSHost’s restaurants for the day. “I like to work the line, especially when they get busy. I tend to let them do the hard parts and I’ll move into the salad station or the fry station,” said Woods, adding this allows him to look for efficiencies. As Woods’ role shifted to include more planning and implementation of new items, Claudia Gibson and Zubin Aria were brought on as specialty chefs to help with operations.

Geurin Sykes, RATIONAL AG For Rational AG, 1976 was a landmark year. The company launched what would become its flagship product: the Combi-steamer. Coincidentally, 1976 is the same year Guerin Sykes, Rational Canada’s corporate executive chef and key accounts manager, was born. However, Sykes’ interest in foodservice was piqued long before crossing paths with the manufacturer of ovens and food steamers. He entered the foodservice industry at 12 years old, and eventually left his native Nova Scotia to pursue a culinary career in Ontario. By the time he was 22 years old, Sykes opened his first restaurant in Burlington, Ont. “I kind of grew up in this industry. My mom was a non-papered chef. At a very young age I was at the apron so to speak,” he said. “They couldn’t keep me out of the kitchen.” Sykes originally joined Rational as an executive chef. As demand grew for the company’s products in Canada, he moved into the role of corporate executive chef.

“All of our corporate chefs were based out of Germany,” he said. “As sales grew, demand grew and our customer base grew. It was a necessary need.” Rational employs corporate chefs in 15 of its largest markets around the world in an effort to meet its customers’ needs. “It’s more relevant. Each country is a little bit unique. Not everything translates from country to country appropriately,” Sykes explained. “Each marketplace, although similar, definitely has its own struggles, challenges and needs.” Backed by a support team of eight executive chefs and 85 regional chefs, Sykes leads the company’s training initiatives for customers throughout Canada. “For Rational, I am the link between the manufacturer and the hands-on chefs,” he said. “My role is interpreting what the customer, or my chefs’, challenges are and translating it back to the manufacturer, or vice versa.” Outside of training clients, Sykes assists with

research and development of Rational’s product line. “I do a lot personally with large chain accounts. When it comes to the R&D side of things, I work with their corporate chefs or with their development chefs,” Sykes said. “That part is definitely interesting, and quite challenging too.” The R&D side of the position may be dif difficult, but Sykes explained solving problems for his fellow chefs rewards him. “It’s probably the best part of the job. Not everything is black and white and you do need to think outside of the box,” he said. Research and development also ensures Rational remains current as technology continues to meld with kitchen hardware. “We are the learning curve and we continue to be the learning curve,” Sykes said. “We focus on three simple things: we want to save people time, save them money and make their life easier.”

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PROFILE: Craig MacMillan and the evolution of Sims By Colleen Isherwood, Senior Editor CHARLOTTETOWN — Craig MacMillan was playing Junior A hockey for the Charlottetown Abbies when he first met Kevin Murphy, owner of the team and Murphy Group of Restaurants. MacMillan started working at Murphy’s Gahan House while finishing a university business program. Two years and a culinary diploma later, MacMillan and Murphy opened Sims Corner Steakhouse and Oyster Bar on Queen Street in downtown Charlottetown. “We knew The Keg wasn’t coming to Charlottetown, and we wanted to create a steakhouse that was better than The Keg,” Murphy said. They purchased and gutted a building built in the 1860s on what was known as Sims Corner. Kevin’s wife, Kathy Murphy, and the designer of Halifax’s Press Gang, were responsible for the rustic, elegant design. One design feature is upholstered armchairs at many of the tables that come from Dine Art out of Montreal. The restaurant opened in 2007. “I was 22 or 23 at the time and neither of us had experience in a steakhouse. Sims has grown and evolved,” said MacMillan. “When we first opened, we served Alberta beef. It was a prepackaged product because we didn’t have a vast knowledge of beef. “Now it’s all done in-house. We age [P.E.I. beef] for 45 days. The chef uses products from our own fruit and vegetable farm.”

From left: Craig MacMillan, Alison Squires, Callie Croken and Kelly Cahill. Sims’ chef is Kyle Panton, who was in MacMillan’s class at the Culinary Institute of Canada. He has been with Sims for five years and chef for three. Panton and a friend opened One Vision Farm in Belfast, P.E.I. last year to supply vegetables and potatoes to Sims. “We have to be more than a steakhouse because of the place we’re in. We are a steakhouse, an oyster bar, a wine bar and we offer a large variety of fresh seafood,” MacMillan said. The biggest change is in the quality of product they offer, he said. “The food scene has developed a lot in seven years as customers are

PEOPLE

Susan Senecal.

James Quincey (left) and Muhtar Kent.

Bill Tremblay joined Ishcom Publications in early July as assistant editor of Ontario Restaurant News, Pacific/Prairie Restaurant News, Atlantic Restaurant News and Canadian Lodging News. Tremblay brings a decade of community news experience to his new position. Most recently, he was with The Orangeville Banner as a reporter and photographer. Tremblay has received numerous awards for his writing and reporting including: North Dufferin Agricultural and Community Taskforce’s (NDACT) Tater Awards for best Foodstock coverage in 2011; best feature writing, Metroland Award, on the demise of the Mel-

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Peter Smolarz.

ancton, Ont., quarry; and second place for breaking news from Local Media Association Awards for coverage of the 2013 ice storm. “We’re delighted to have someone with Bill’s newspaper experience and know that he will be a valuable addition to our team,” said senior editor Colleen Isherwood.

demanding more. We have made the transition to local, fresh beef, and increased our wine list. When we opened, we might have offered 50 wines; now we offer 300.” Sims has won the Wine Spectator Award of Excellence every year since 2010. The list includes some wines from Nova Scotia. While there are no P.E.I. wines on the list, Sims does use Rossignol Estate wines from the Murray River area of the province in their desserts. Bartender Monica Kelley has developed signature drinks such as Blueberry Lemonade, a perennial favourite, and Raspberry Cordial,

Jamie Macaulay has joined Digby Pines Golf Resort and Spa, in Digby, N.S., as executive chef. During his career, Macaulay spent time in a number of kitchens, including the Senora Room at the Burrowing Owl Estate Winery, in B.C.’s Okanagan Valley wine country, working with chef Bernard Casavant. During the 2010 winter Olympics in Vancouver, Macaulay was selected as the catering chef for the New York and Lake Placid Olympic athletes at their friendship centre in Whistler Village. Macaulay has worked in hospitality industry consulting, as assistant chef instructor at Vancouver Community College, and also spent time in the kitchens of Fairmont Hotels and Resorts. Most recently, Macaulay was the chef instructor for the Learning Kitchen with Feed Nova Scotia, providing a culinary skills work project and serving meals to shelters and kitchens in the metro Halifax area. James Quincey was named president and chief operating officer of the Coca-Cola company, effective Aug. 13. Quincey has responsibility for all of the company’s operating units worldwide and reports directly to chairman and chief executive officer Muhtar Kent. Quincey is a 19-year veteran of Coca-Cola and since 2013, served as president of Coca-Cola’s Europe group, which is comprised of 38

new this summer, which includes Benjamin Bridge Nova 7 wine from Gaspereau Valley, N.S. (For those who have seen Anne of Green Gables, playing at the Festival Theatre just steps from the restaurant, Raspberry Cordial is the drink Anne gave to her friend Diana that made her drunk.) Sims is business oriented in winter, serving locals ranging in age from 25 to 75, MacMillan said. “The older generation appreciate and can afford our restaurant. Some millennials are into quality and are willing to pay $9 for a brand name spirit, but 35 to 65 is our prime market,” he said. In summer Charlottetown is a tourist town. “We have a private dining room that is booked three to four times a week in summer. The restaurant is busier in summer; still, we are full every night of the weekend in winter and have a steady weekday clientele,” MacMillan said. September is one of his favourite times of year. “We have the Fall Flavours and the Shellfish Festival. Our seafood chowder has won the local competition twice and the international three times,” he noted. Asked what’s next for Murphy Group of Restaurants, MacMillan has one word: Halifax. “Halifax is a market we are looking to explore,” he said. The company was actually looking for a potential Sims location there when they came across an opportunity for Gahan House, which opened in Halifax six months ago. Stay tuned.

countries. Concurrent to Quincey’s appointment, Ahmet Bozer, executive vice-president and president of CocaCola International, will retire after a 25-year career with the company. Bozer will stay with Coca-Cola until March 2016, to ensure a smooth transition and serve as an adviser to Kent. Bozer began his career with Coca-Cola in 1990 as a financial controller manager in Atlanta, and has advanced to serve in numerous leadership roles throughout the CocaCola system. He was named president of CocaCola International in 2012. A&W Food Services of Canada Inc. announced several management changes on Aug. 18. Susan Senecal has been promoted to the newly created position of president and chief operating officer of A&W Food Services. She has 23 years experience with the quick service restaurant chain, most recently as chief marketing officer. The appointment recognizes Senecal’s experience in all areas of the business including marketing, operations, franchising and real estate. Paul Hollands will transition from his current position as president and chief executive officer, retaining the CEO title and adding the role of chair. Hollands will continue to hold his position as CEO of A&W Rev-

enue Royalties Income Fund. The current chair, Jeff Mooney, will continue to serve as chairman emeritus and a director of A&W Food Services. He will also remain as a director of A&W Trade Marks Inc. A&W has more than 830 restaurants from coast-to-coast. Fine wine director at Willowpark Wines and Spirits in Calgary Peter Smolarz has been selected to represent Canada at La Chaîne des Rôtisseurs International Jeunes Sommeliers Competition in Adelaide, Australia on Sept. 25. Entering his 10th year in the wine industry, Smolarz’s prior experience includes cellar master at Ranahans Member Restaurant in Calgary and travelling to winemaking regions to understand the methodology of wine production. In 2006, he worked a harvest in Chianti, Tuscany at Tolaini Estate Winery. The young sommeliers competition is open to professionals between the ages of 21 and 30. International participants are chosen through competition their home country. Competitors will be tested in theory, service and blind tasting and judged by an international panel, including Master Sommeliers. The blind tasting requires assessment by sight, nose and palate of wine colour, age, alcohol content, country of origin and appellation of wines, spirits, beers, ales, ciders, ports and sherries.

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