Atlantic Restaurant News - March 2016

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A T L A N T I C March 2016 | Vol. 18 | No. 1

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CULINARY RELIEF FROM SYRIA

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FEATURE: CORPORATE CHEFS THE MINDS BEHIND THE PRODUCT

First assignment: serving Trudeau and caucus

By Colleen Isherwood, Senior Contributing Editor

Canada Post Publications Mail Agreement No. 40010152

ST. ANDREWS, N.B. — Even before Ron Kneabone officially started his full-time job as executive chef at the Algonquin Resort, Autograph Collection, in St. Andrews, N.B., he hosted Prime Minister Justin Trudeau and his caucus at the property.

“It went very well. It was amazing,” Kneabone said.

“The ministers were great people, really relaxed. The RCMP officers were nice and down-to-earth. [The Prime Minister] took the time to greet everybody and thank everyone at the retreat.”

Kneabone brings both European and Canadian experience to his new position. He graduated from the Culinary Institute of Canada in Charlottetown, and apprenticed at the Calgary Winter Games.

He spent most of the next 11 years as a chef in France, Switzerland and Germany, working in properties ranging from local bistros to Michelin three-star restaurants. Then Kneabone returned to Canada to work with celebrity chefs Michael and Anna Olson at On the Twenty in Ontario’s Niagara wine region.

In addition to television and live cooking demonstrations, he has spent the last decade as executive chef and food and beverage director of the Marriott Fallsview in Niagara Falls.

It’s not the first time Kneabone has hosted a world leader — he had met Trudeau at a Liberal party pre-campaign event, he hosted G10 leaders in France, and has cooked for the president of France and former German chancellor Helmut Kohl.

Kneabone’s father is from McAdam, N.B., just 80 kilometres Algonquin Resort’s new executive chef Ron Kneabone. north of St. Andrews, and he has happy memories of summers Starting this month, the executive chef plans to participate world’s richest sources of seafood. spent in the area.

Kneabone started the job in February and is rewriting the in farmers’ markets, serving specials in conjunction with local “When the opportunity arose, I took it,” he said. He also likened St. Andrews to Niagara-on-the-Lake, Ont. “One has wine menus for Braxton’s Restaurant & Bar, banquets, The Clubhouse suppliers. The local clientele is key to the Algonquin’s success, APPROVAL REQUIRED whereas the summer clientele consists mainly of hotel guests. on the lake while the other has seafood on the coast, and they and poolside. the enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned.

As for future plans, Kneabone noted that he is very competi“We have all kinds of special occasions and parties booked for both have that Victorian appeal,”DOheNOT said.

GIVE VERBAL INSTRUCTIONS. CHECK CAREFULLY! Beyond this point we cannot accept responsibility for any errors. alterations (other than typographical errors) will be charged extra. Mark proof “OK” or “OKhiswith corrections” as the case maysix months, including a Prohibition murder mystery and tive. the next The resort is now open all year, and Kneabone said the be, signing your name so we may know that the proof reached the proper authority.

“We don’t just want to be one of the top five resorts,” he said. toric property offers a private golf club, an upscale hotel, fine dinner, with menus, characters and uniforms from the Roaring Signature Of apprOval — plus one of the dateTwenties.”

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From left: Mohamad Mousa, Ehab Radwan and Muhannad Elkhatib.

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Syrian chefs find a home in Saint John Chef Ehab Radwan had struggled to find kitchen help at his Egyptian restaurant

By Bill Tremblay, Assistant Editor SAINT JOHN, N.B. — While the arrival of Syrian refugees in Canada has been met with mixed emotions politically, their landing is a godsend for chef Ehab Radwan.

Since opening Taste of Egypt in Saint John, N.B., about four years ago, Radwan has struggled to find chefs who know how to prepare Egyptian fare.

Many are unfamiliar with the cuisine in Saint John, which has few sources of Middle Eastern food.

“When it comes to Mediterranean food, they’re learning from the beginning,” Radwan said.

“They don’t expect what it will taste like or look like. They think it’s Indian food and it’s really hot or has curry.”

In an effort to find an experienced Middle Eastern chef, Radwan looked to Egypt, hoping to find a chef willing to relocate to Canada.

He also began contacting the YMCA, multicultural centres and newcomer groups in search of anyone with Middle Eastern culinary experience.

“I tried everything, trust me,” he said.

When Syrian refugees began to arrive in Canada, the YMCA contacted Radwan to inform him one of the new Saint John residents had worked as a chef before fleeing his homeland.

A second chef arrived a few weeks later.

Radwan hired both Muhannad Elkhatib and Mohamad Mousa, who each have more than a decade of Middle Eastern kitchen experience.

“As a cook, they’re really good. They don’t need any training. The only problem is getting an order from the server,” Radwan said.

“They don’t speak English. I have to be with them and read the order in Arabic and they cook it.”

He added little training was required for the Syrian chefs to learn Egyptian cuisine.

“Kebabs are everywhere in the Middle East.

It may have different spices, but it’s the same idea,” Radwan said.

As they cook together, Radwan explains the English words for each kitchen utensil.

“When we’re working, I tell them, ‘This is a

fry pan. This is a pot or a spoon or fork.’ I keep teaching them,” he said. “Now they’re starting to use English a little bit.”

Once the new chefs learn enough English to run the kitchen, Radwan plans to take a vacation.

“I haven’t seen my family for six years, I can’t leave the country, because I can’t leave the restaurant,” Radwan said.

“If I go, I have to close the business.”

Outside of the Taste of Egypt kitchen, Radwan said his new chefs are enjoying life in Saint John.

“They like it here, it’s quiet and good for their families,” Radwan said.

“The people here are really friendly and are helping them a lot.”

St. Louis spreads its wings to Atlantic Canada Restaurant chain aims to operate 60 stores coast-to-coast by 2018

Dartmouth, N.S., franchisee Robert Taylor.

DARTMOUTH, N.S. — After dipping its toes in the Atlantic Canada market, St. Louis Bar and Grill has opened its first location in Nova Scotia.

Local franchisee Robert Taylor brought the Ontario-based wing joint to Dartmouth, N.S. with a Feb. 16 opening in Penhorn Plaza on Portland Street.

Taylor’s store is the 48th St. Louis location in Canada and the second in the Maritime provinces.

Keith Macintosh opened in Moncton, N.B. about two years ago and his second franchise is slated for April in Dieppe, N.B. St. Louis vice-president of franchising Steve Drexler said the chain plans to open five more locations in Atlantic Canada during the next three years.

“We’ve had such a warm reception and great support in Moncton, in the last two years,” said Drexler.

“The potential on the East Coast is endless, with many markets yet to experience some St. Louis Bar and Grill ‘guest first’ hospitality,” he added.

The Dartmouth location features the company’s new interior design concept, which includes a video wall and large televisions to view sports games.

The full service restaurant is 3,300 square feet with 138 seats in the dining room and bar and another 70 seats on a 1,270-square-foot patio wrapping around the building.

St. Louis’s menu focuses on wings with 26 flavours and includes ribs, sandwiches, burgers and salads.

President and owner Brent Poulton opened the first St. Louis at Yonge Street and Eglinton Avenue in Toronto in 1992.

On the brink of national expansion, the chain aims to operate 60 stores coast-to-coast by the end of 2017.

March 2016 | 3

A T L A N T I C

EDITORIAL

Crowdfunding can work, but not for everyone

T

he major daily newspapers didn’t pick up on Loka’s Kickstarter campaign until after the money was raised.

It wasn’t newsworthy until they succeeded, because many have tried and many have failed.

During the Restaurants Canada Show in late February, Ayngelina Brogan shared her and chef Dave Mottershall’s journey to turn east end Toronto pop-up Loka Snacks into Loka.

Brogan said the purpose of the pop-up was always to find an investor. “Yes, they did come, but the right investor didn’t come,” she said.

A local restaurateur gave them some seed money, but the couple had to come up with the rest. So why crowdfunding? Few restaurants had met their goals in the past, but Brogan said they couldn’t get the money they needed from the bank.

She said 95 per cent of the work for a Kickstarter campaign comes before the launch in the form of research.

They looked for common threads that worked in successful campaigns and looked at those that didn’t work.

They reached out to Darren and Sylvia Cheverie who raised about $108,000 last year for Chartier, a French-Canadian restaurant slated to open soon in Beaumont, Alta., for guidance and advice.

Brogan and Mottershall put a lot of thought into their incentives and into their promotional Kickstarter video, which was produced by bartering services.

Once Loka was successful, the media was more interested in their story.

Brogan mused that maybe media attention isn’t the be all and end all.

They mobilized their social network and flooded the newsfeed with their story. “Facebook can be used for good, not just procrastinating,” she said.

They called on some of Canada’s top

chefs to endorse Mottershall’s skills, passion and work ethic.

They were successful, raising about $40,000 in their 30-day campaign and opened the doors to Loka at 620 Queen St. West in November.

“Without people we would never be able to do this,” said Brogan.

Crowdfunding may work, but it’s certainly not going to work in every case. The operator needs to make their case and sell it, but that’s not enough. They need to demonstrate a strong presence in their community and commitment to their craft.

They also need a solid network to help demonstrate authenticity, which might just be the key to successful crowdfunding.

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ATLANTIC RESTAURANT NEWS VOLUME 18 · NO. 1 · MARCH 2016

NEWS BRIEFS Mandatory food safety training coming into effect in P.E.I. CHARLOTTETOWN — As of April 1, all Prince Edward Island foodservice establishments will be required to have a staff member with food safety training on site.

According to Department of Health and Wellness officials, the majority of operations already meet this requirement.

According to the department’s food safety program, inspections of all food premises in the province (approximately 1,200, including retail and houses) are regularly performed.

Piatto grows in St. John’s St. John’s, N.L. — Piatto Pizzeria has gotten the green light from the City of St. John’s to occupy a portion of the former Canadian Tire building at 60 Elizabeth Ave. This would be Piatto’s second St. John’s, N.L. location. The Associazione Verace Pizza Napoletana (VPN) certified flagship location opened on Duckworth Street about six years ago. It now has a presence in Halifax, Moncton, N.B., Charlottetown and a seasonal operation in Cavendish, P.E.I. According the city, the new restaurant will occupy 2,990 square feet and include a 630-square-foot outdoor patio on the New Cove Road side of the building.

Square Canada reports on national coffee prices VANCOUVER — Drawing on client data from Canadian cafes, Square Canada esti-

4 | Atlantic Restaurant News

mated the average cup of java in Toronto and Ottawa cost $3.28 and $2.89, respectively. In major Canadian cities, the highest average cost is in Calgary at $4.22 and the lowest in Montreal at $2.67.

The Americano seems to be a Canadian favourite with it being named the most popular coffee beverage in Vancouver, Toronto and Ottawa. Lattes were most popular in Edmonton, Calgary and Montreal.

According to Square Canada, data was drawn from a random sample of several hundred Canadian cafes.

While point of sale and payment company has been analyzing global data for years, this is the first time Square has publicly released a Canadian analysis.

“Our base of Square sellers has grown in Canada in recent years to allow us to start looking at data like this at a macro level, with relevant regional breakdowns,” said Jenny He, Square Canada communications lead.

McDonald’s dominates awards TORONTO — Marketing research firm BrandSpark International conducted a national survey of more than 8,500 Canadians about which quick service restaurants they frequent and how their dining habits are shaping the country and restaurant menus.

The results were tallied for the second annual BrandSpark Best Restaurant Awards.

McDonald’s either won or tied in 14 of the 28 categories in the 2015 Best Restaurant Awards, including winning best QSR

for breakfast, lunch, dinner, and drive-thru in 2015. The best tasting burger category was won by A&W for the second year in a row.

Also for the second year in a row, Tim Hortons won for best tasting coffee by a margin of 20 per cent over second place McDonald’s. The honour of best tasting specialty coffee went to Starbucks in 2015.

Subway won best tasting healthy menu items in 2015. Wendy’s continues to win for best tasting salad by a 22 per cent margin.

Wendy’s also won for best new salad in the Best New Menu Item Awards for their Asian Cashew Chicken Salad.

HST hike is the wrong recipe FREDRICTON — Restaurants Canada is warning an HST increase in New Brunswick will increase the tax burden for the province’s restaurants.

The restaurant association warns the proposal to increase the HST to 15 per cent will put its members at a disadvantage for competing with tax-free prepared meals from grocery stores.

“Because of inherent flaws in the sales tax system and competitive pressure from other regions, increasing the HST will mean lower restaurant sales, fewer visitors to the province, and fewer job opportunities for New Brunswickers,” says Luc Erjavec, Atlantic Canada vice-president for Restaurants Canada.

Erjavec also warned the increase could push possible tourists to other provinces as New Brunswick would have the highest HST in Canada.

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Waffle Love finds a permanent home in the Hydrostone

By Bill Tremblay, Assistant Editor HALIFAX – An effort to pay for post-secondary education has turned into a full-time restaurant venture.

Ania Benko and Matt Webb created Waffle Love to assist with Benko’s tuition costs at Dalhousie University, where she was studying science.

The couple — now business partners — was inspired to create a waffle stand after visiting similar establishments at night markets in South Africa.

“I’ve always worked in the food industry and loved it. I was working full time and part time at different restaurants, but I wanted to do my own thing,” Benko said.

“We started selling waffles with a lot of different toppings at the markets. We got really busy.”

Benko attributes Waffle Love’s success to a lack of similar made-to-order offerings in Halifax.

“A lot of people haven’t seen this before, a fresh-to-go type of thing. It is something new for them,” Benko said.

Waffle Love will now open a brick and mortar location in Halifax’s historic Hydrostone District, a high traffic area featuring a mix of upscale restaurants and boutique shops.

“We fell in love with the location,” Benko said.

“The area is really up and coming with unique ideas.”

The area’s wide range of potential customers also served to lure Waffle Love to set up shop.

“There’s a lot of young people, old people and families,” Benko said.

“I feel this will bring everyone in.”

The 600-square-foot store on Kaye Street is scheduled to open in early March and will seat about 20 guests. Benko and Webb renovated the store themselves and hired local artists to paint murals on the walls.

“The location is really funky. Everything’s done our way, and we’re not professionals so it has that feel to it,” Benko said.

Waffle Love offers a choice of chocolate, cornbread and sweet waffle batter. As well, Benko and Webb offer 10 sweet toppings and three savoury toppings, including pulled pork and maple-crusted chicken. Benko said her customers pay $7 to $10 per waffle.

“We really want to focus on what’s available locally and in season,” Benko said.

The menu is rounded out with wraps and coffee as well as homemade pierogies.

“We really like mixing toppings onto everyday basic food, so it is sort of the next step,” Benko said.

Before the success of Waffle Love, Benko and Webb planned to open a poutine eatery in England.

“It’s on hold for now,” Benko said. “In the future, definitely.”

Newfoundland celebrates its tourism industry at annual conference

New dining options planned for Quarterdeck SUMMERVILLE, N.S. — Work continues on ambitious multi-million-dollar renovations at The Quarterdeck Beachside Villas & Grill that will add new loft rooms, a new recreation centre and a rebuilt restaurant to the property on Nova Scotia’s South Shore.

Last November, the ownership team decided to demolish the restaurant building, which had been around since the Quarterdeck opened more than 80 years ago. In its place, a two-storey building, under construction (and expected to be finished by the end of May), will house a revitalized Quarterdeck Beachside Grill restaurant.

To feature 90 inside seats and another 40 on a wraparound patio, the restaurant, said Greg Whynot, part of the family ownership team that bought the property in 2014, will “have the same soul as the previous building,” with a similar feel, but done with “East Coast modern flair.”On the plate, Quarterdeck Beachside Grill “will showcase straightforward, modern presentations of traditional Nova Scotian cuisine,” according to new executive chef Adam Langille.

“We are making connections with local fisher-

men, farmers and foragers in order to steady our focus on both local and ethical food choices and suppliers.”

Augmenting seafood such as halibut, lobster and scallops will be landlubbers’ fare — the likes of locally-raised pork, beef, lamb and chicken, he said. A takeout window will allow customers to order food to-go and enjoy it al fresco on the patio or adjacent beach.

Whynot said he hopes to operate the restaurant year round, rather than seasonally, as was the previous norm.

To bolster business in the slower months, the ownership team is building, on the level above the new restaurant, a meeting space accommodating 75 people that’s designed as a destination for small group functions, said Whynot.

Peering into his crystal ball, Whynot said that micro-cottages, located in a secluded wooded area on the hotel’s 43 acres, are “on the radar.” But although he added that “we feel we won’t have a problem filling those cottages in peak season,” Whynot said that “we want to get the new additions right” before undertaking any new projects.

ST. JOHN’S, N.L. — Hospitality Newfoundland and Labrador opened its 2016 Conference and Trade Show with the announcement of its new board of directors.

The conference is the largest gathering of tourism operators in the province. The new board was announced during the association’s annual general meeting.

New to the board are Steve Denty, general manager, Murray Premises Hotel; Terry Hickey, president, Conach Consulting Ltd.; Scott Hillyer, owner/operator, Coffee Matters; and Joe O’Brien, owner/operator, O’Brien’s Whale & Bird Tours.

“I would like to extend sincerest thanks to the dedicated members who are finishing up terms on Hospitality NL’s board of the directors this year,” said Hospitality NL’s vice-chair, Dion Finlay.

“Their ongoing contribution to the growth and advancement of industry is a testament of their commitment to and passion for tourism.

I look forward to continuing to work with my fellow board members and the newly-elected directors throughout the coming year.”

The conference, held in St. John’s, March 1 to 3, featured a lineup of sessions and events, a refreshed trade show as well as exclusive seminars for all tourism stakeholders in attendance.

On the final night of the conference, Hospitality NL hosted its annual Tourism Excellence Awards Gala.

The awards recognize the outstanding tourism leaders and businesses that have made outstanding contributions to the provincial tourism industry.

“Every year, the Tourism Excellence Awards are presented as a means to celebrate the achievements of the tourism industry, the suc-

cess of which would not be possible without the hard work and commitment from businesses, leaders and organizations,” Finlay said.

“This year’s group of nominees was filled with innovation and passion, all of which is reflected in their accomplishments and the considerable impressions they have left with guests year after year. I would like to congratulate all the nominees and recipients of this year’s awards and sincerely thank them for their contribution to Newfoundland and Labrador’s tourism industry.”

The winners are: H. Clayton Sparkes Accommodator of the Year – Anchor Inn Hotel & Suites, Twillingate, N.L.; Tourism Champion of the Year – Wayne Hallett, Prints of Whales Inn, Sandringham, N.L.; CBDC Tourism Business of the Year – Doctor’s House Inn & Spa, Green’s Harbour, N.L.; Cal LeGrow Tourism Innovator of the Year – Old Salt Box Co.; Corporate Partner of the Year – Downhome Inc.; Cultural Tourism Award – Battle Harbour Historic Trust, Battle Harbour, N.L.; Sustainable Tourism Award – Prime Berth Fishing Museum, Twillingate, N.L.; Doug Wheeler Award – Jill Curran, Lighthouse Picnics & Maxxim Vacations, N.L.; and the Cruise Vision Award went to Dr. Latonia Hartery.

Some of the province’s top chefs were also invited to share their take on culinary tourism.

Chef Jeremy Charles of Raymond’s Restaurant, chef Murray McDonald of the Fogo Island Inn and Lori McCarthy, owner of Cod Sounds, delivered the A Taste For Place session.

“There’s no denying that food is a large part of the traditional Newfoundland and Labrador culture that our visitors are lining up to experience,” said Hospitality NL chair, Rex Avery.

March 2016 | 5

Fast Times

Gluten-free box by Freshii.

Today’s consumers are demanding a lot from quick service. Operators can take advantage of consumers’ propensity to snack and exceed expectations for convenience by putting a focus on speed of delivery, portability and healthy options.

BY KRISTEN SMITH Gluten-free bowl by Freshii.

O

ffering a wide variety of baked goods and beverages as snacks could drive off-peak traffic, according to Deanna Jordan, manager of consumer insights with Technomic.

Based on data from Technomic’s 2016 Canadian Snacking Occasion Consumer Trend Report, which will be released March 25, the snacking segment held relatively steady since 2014 with 74 per cent of respondents reporting they eat meals outside of traditional dayparts.

Most snacks (70 per cent) are consumed in the afternoon with the occasion being driven more by younger consumers, 83 per cent of whom snack daily compared to 71 per cent of older consumers.

According to Technomic’s consumer research, 49 per cent said portability is “very important” when buying snacks.

When it comes to nutritious snack options, 44 per cent said it’s “very important” and 42 per cent categorized it as “important.”

“Canadians are well-known grazers and while we still appreciate our traditional meals, we also enjoy a little something to nosh on in between meals,” said McCafé menu director

6 | Atlantic Restaurant News

Anne Parks, adding snacking is an important part of McDonald’s business.

“We’ve seen a growing snacking trend with our eight new McCafé bakery offerings, which are being rolled out across the country as we continue to evolve the McCafé brand,” said Parks. “What we’re finding is that our guests love pairing smaller, sweet and savoury snacks with our signature McCafé beverages.”

The new bakery items include lemon loaf, croissants, danishes, mini pastries and chocolate brownies.

Parks said the bakery lineup also complements other snacks available on their menu, such as fruit smoothies, snack wraps, french fries, side salads and apple slices.

All about prep For Bill Pratt, owner and operator of Chef Inspired Group of Restaurants, convenience is the name of the game.

The Nova Scotia restaurateur operates a number of quick service restaurants including Cheese Curds Gourmet Burgers + Poutinerie, Habaneros Modern Taco Bar, the Gecko Bus food truck and Truck-Side, an indoor food truck court.

In Pratt’s operations everything is prepped from scratch, then menu items are built to order.

“People can get a quality product quickly in their hand and run with it,” said Pratt, who plans to put two more food trucks on the road this spring serving Vietnamese fare and gourmet hot dogs.

“People are going back to comfort food, but they’re looking for a quality product,” made with ingredients they know, Pratt said.

“There are a lot of great products out there in the industry, but I’m about taking raw ingredients — taking the pork butt and rubbing it and braising it, but doing this for 1,000 people. I go through 250 kilos of boneless chicken thighs a week, that’s just in one restaurant,” said Pratt.

He said while making ingredients from scratch is more expensive and labour intensive, he is benefitting from the scale of his operations and able to price competitively.

As Pratt’s operations have grown over the last four years, he has spent time standardizing processes and procedures.

“Putting those processes in place, it’s a lot of work, but once you’ve done it, it’s just a matter of monitoring and mak-

Truck-side food truck court.

ing sure that it is followed properly,” said Pratt, who plans to begin franchising this year.

“People are intimidated by those processes, but we set it up so our franchisees will be able to follow a recipe with pictures, with everything, so they can have a standardized product.”

A bad rap Freshii’s in-house nutritionist Andie Shapira thinks convenience and snacking is perceived as unhealthy food because of society’s inclination toward instant gratification.

“When people think of convenience, they think fast,” she explained.

“Everyone just wants everything in the palm of their hand in two seconds. So when people think of quick snacking, the first thing they’ll grab is chips off the shelf … anything they don’t have to prepare and usually that stuff is really unhealthy.”

A large part of Shapira’s role is creating new menu items for Freshii and looking for ways to make current offerings healthier.

Last spring, the fast casual chain started making its salad dressings in house with less than five ingredients.

While Freshii offers smoothies and packaged snacks such as trail mix and chocolate covered almonds, the company is developing a full grab-and-go program.

These new items will include vegetables and dip, fruit cups, hard-boiled eggs, mini yogurt parfaits and 12-ounce quinoa cups.

“You could potentially make a really satisfying lunch just by grabbing things off the shelf.”

Service models Three and a half years ago, Paintbox Bistro opened in Toronto with an à la carte menu and full table service. It also had a takeout window.

Last year, Chris Klugman and his business partner Alison Gibson bought a Turbo Chef Oven at auction and added counter service to the Regent Park restaurant.

“As soon as they either sit down or have paid, their food is pretty much ready,” said Klugman.

“It really came about because there was

so much demand for takeout and it jived very much with our retail food program.”

He doesn’t recommend running full service and counter service congruently. “We were basically running two restaurants,” he said.

In January, Paintbox made the move to counter service only, which Klugman said has increased expectations and sales.

“This has kind of solved the puzzle of the café in the daytime,” said Klugman, who noted the bistro could be a drain on the profitability of the catering division.

In addition to reducing operating costs at the café, as a Certified B Corp, Paintbox has a social mandate for training.

“It’s very difficult to provide table service at an appropriate calibre when you’re dealing with predominantly trainees,” Klugman said.

“I personally had a big concern that people were used to being served at the table, but actually the reaction has been positive.”

Sometimes the café sees a lineup where people are waiting for 20 minutes, but instead of complaining about the wait, Klugman said they are pleased by how fast their food is ready after they order.

“People seem just fine with that, because as soon as they pay, they basically have their food within [a few] minutes,” Klugman said. “It’s a really interesting study in managing customer expectations. They seem to understand the lineup, they don’t understand waiting for food or waiting for a cheque.”

Klugman said he believes the industry is poised for major changes, particularly relating to the viability of independent restaurants.

“Since the large increases in food and labour costs, it’s tough, unless you’re in the very top echelon, to be able to offer table service and do it on an economical basis,” he said.

With the new service counter, the former takeout window is in the wrong place, opening into the kitchen.

“Really, I love the concept of the takeout window,” Klugman said. “It was a really popular thing.”

He is considering moving the window or having one of Paintbox’s food incubator businesses use it in its current place over the summer.

Freshii-branded trail mix.

A flatbread from Paintbox Bistro.

Salmon fillet and a side salad by Paintbox Bistro.

March 2016 | 7

S U P P LY

Bye-bye battery cages Canadian Egg Farmers vow to build better hen houses by 2036

By Bill Tremblay, Assistant Editor OTTAWA — Canadian Egg Farmers have announced a plan to put an end to battery cages, which house the majority of its members’ hens.

Currently, battery cage housing generates about 90 per cent of Canadian eggs.

On Feb. 4, Canadian Egg Farmers announced a plan to eliminate all conventional hen housing by 2036 in favour of enriched housing, free-run, aviary or free-range production. As well, egg farmers have vowed to halt the installation of any new conventional housing.

The shift will see about half of the industry’s housing updated in the next eight years.

“It’s quite a complex system and quite a pro-

cess. That’s why the timeline is stretched out to where it is,” said Glenn Jennings, a member of the Canadian Egg Farmers national board of directors.

Alongside the announcement, Canadian Egg Farmers plan to engage consumers to discuss the benefits of enriched housing, which includes food safety, minimization of cannibalism, human health and the lowest possible environmental impact.

Enriched housing offers twice the space of conventional housing, and is equipped with nest boxes and perches as well as foraging and scratching areas.

“It’s still a cage, but a much larger cage,” Jennings said.

While the new cages improve hen welfare,

the transformation will require egg farmers to build a new facility for their hens.

“You can’t just take out (a farmer’s) existing gear and add the new gear because it takes twice the amount of space. You have to physically build a brand new facility,” Jennings said.

“That’s pretty significant — it’s like telling somebody they have to build a new house, but you can’t sell your old one because it’s not worth anything.”

While the various alternative housing systems have pros and cons, the final product will remain the same.

“As far as eggshell quality and nutrient quality, there will be no difference,” Jennings said.

Demand for more ethically produced eggs is growing. Last month Cara Operations Ltd. an-

Capital Foodservice inks UNIPCO deal MONCTON, N.B. — Capital Foodservice is almost doubling it’s business with a distribution contract with UNIPCO for the provinces of Nova Scotia and New Brunswick, effective April 1.

Known as Kentville, N.S.-based Capital Paper for 30 years before acquiring Rolly’s Wholesale in February 2015, Capital Foodservice has spent the past year beefing up operations. “[Rolly’s] was mostly serving New Brunswick and P.E.I. It did very little in Nova Scotia and we see that as a huge opportunity,” said Capital Foodservice president Jeff Zettler.

Capital Foodservice is investing millions of dollars in technology, a new fleet and into expanding Rolly’s former facilities in Moncton, N.B. According to Zettler, Capital doubled the warehouse to almost 80,000 square feet and quadrupled the cold storage capability with a 16,000-square-foot freezer and a 6,000-squarefoot cooler.

UNIPCO president Eric Sloan said the purchasing company chose Capital Foodservice, first and foremost, based on its controlled markup proposal.

“Capital Paper has had our paper contract

8 | Atlantic Restaurant News

Jeff Zettler. for the Maritimes and overall our members are very pleased with their commitment to customer service,” said Sloan.

“Having a competitive distribution community is good for the independent operator.

UNIPCO’s distribution contract can help facilitate this competitive environment,” Sloan added.

ADL will maintain the UNIPCO distribution contract for Prince Edward Island, while F.J. Wadden & Sons will continue distribution in Newfoundland and Labrador.

In addition to adding products and upgrading equipment and facilities, Capital Foodservice has added a number of names to its roster.

“Most of the new employees have come on the sales side of the business,” said Zettler.

New appointments include vice-president of sales Maurice Maillet, business development manager for New Brunswick Andre Pellerin, business development manager for Nova Scotia Don Walker and director of purchasing Jaco Olivier.

Zettler sees opportunity for growth in Capital’s value proposition as a local company supporting local producers and manufacturers, from which the company is working to source more offerings.

“We think that there are a number of independent restaurants out there that would like to support local,” said Zettler. “If we’re going to talk the talk, we have to walk the walk too and support as many local folks as we can, and hopefully that trickles down to our customers as well.”

nounced it plans to transition to free-run eggs by 2020. McDonald’s, Tim Hortons and Burger King have also committed to free-run eggs by 2025.

“That’s the beauty of our supply management system. We’ve always offered the consumers choice,” Jennings said. “If the demand shifts to one type or another, you’re in business to sell a product, so you change as the demand changes.”

However, the move away from battery cages will translate to an increased cost for the consumer.

“Producers will bear the brunt of this cost at first,” Jennings said. “It’s too early to predict how that will share with the supply chain down the road.”

Expresco targets growth in Ontario and Atlantic Canada MONTREAL — Expresco Foods recently announced the appointment of new brokers in the Ontario and Atlantic Canada markets.

As of March 1, United Food Brokers is representing the Montreal-based company’s foodservice line of fully cooked grilled chicken products in the Atlantic Provinces.

“Now that we have a broker we want to have footsteps on the ground and attend trade shows and meet with customers,” said marketing and inside sales co-ordinator David Jakobovits.

In Ontario, C.W. Shasky & Associates is now the sole foodservice broker for Expresco products including satays, skewers, strips, breasts and wings.

Jakobovits said Shasky brings a lot of value to the table in the form of experience and representation of major brand names.

“Overall, with what we can offer and what they can offer in terms of services, I think it’s going to be a perfect fit,” he said.

Last fall, Premium Brands Holdings Corporation acquired a majority interest in Expresco Foods.

BEVERAGE NEWS

COMING EVENTS

Deep Roots brings The Green Fairy to P.E.I.

From left: David and Mike Beamish.

WARREN GROOVE, P.E.I. — One of the cocktail world’s more mysterious spirits is now distilled in Warren Groove, P.E.I. Deep Roots Distillery has created its first small batch of Absinthe. It’s the only distiller in the province to do so, and one of few producers in Canada. Mike Beamish, who operates Deep Roots, said his son David tried the spirit while visiting Alberta and pitched the idea of creating it at the family-run distillery.

“He thought it would be a neat product to do. It kind of goes with what we’re create here,” Beamish said. “We’re trying to carve out a market for ourselves, and do things a little different.

It’s not a commonly produced product.”

Deep Roots has sold about half of its 300

bottles since the product was made available in late 2015.

“We’re getting really good comments back,” Beamish said, noting he has had requests to sell the product out of province.

To create absinthe, alcohol is infused with a variety of herbs. Following several weeks of infusion, the mixture goes through a second round of distillation.

“When the alcohol comes out of the still, it’s clear. To get that final colour and sharper flavour we do a final infusing,” Beamish said.

“Then we filter and bottle it.”

Incorrectly attributed as the liqueur that prompted Vincent van Gogh to cut off his own ear, absinthe is met with tales of green fairies

and madness. The fear that surrounds the drink is unfounded, Beamish said. While wormwood — a herb that contains the hallucinogenic compound thujone — is used in making absinthe, Beamish explained the amount of psychoactive ingredients is minimal.

“Health Canada establishes guidelines for production. The amount of thujone you’re allowed to have in your final product is miniscule,” Beamish said. “It’s not enough to have any influence at all as a drug.”

Deep Roots Distillery opened in 2014 and has several of its products, but not currently Absinthe, listed in P.E.I.’s liquor stores. Its lineup includes a maple liqueur, spiced apple moonshine, a blueberry eau de vie and Island Tide, an unaged rum.

The craft distillery has also created Camerise, a liqueur made from haskap berries.

“It’s grown natively in northern Canada. It has extremely high anti-oxidant, vitamin and mineral qualities,” Beamish said. “A friend grows the plants, so we tried to come up with a product.”

Beamish explained the distillery’s goal is to create products that are not easily found on the island.

“We’re not competing with Bacardi and Seagram’s, they do their business and they do it well,” Beamish said. “We’re trying to find some products you won’t find on the average liquor store shelf.”

April 14: 2016 California Wine Fair Tour, Canada’s Immigration Museum, Halifax. calwine.ca April 13-15: SIAL Canada Show, Montreal Convention Centre, Montreal. sialcanada.com April 19: Gordon Food Service Show, Moncton Coliseum and Agrena Complex, Moncton, N.B. gfs.ca April 24-25: ApEx 2016, Cunard Centre, Halifax. apextradeshow.ca April 24-27: Terroir Symposium, The Art Gallery of Ontario, Toronto. terroirsymposium.com April 28: TIAPEI Semi Annual Meeting, Slemon Park Hotel & Conference Centre, Slemon Park, P.E.I. tiapei.pe.ca May 1-3: Bakery Showcase, The International Centre, Mississauga, Ont. bakingassoccanada.com May 15-19: Canadian Culinary Federation (CCFCC) National Convention, Windsor, Ont. ccfcc.ca May 21–24: National Restaurant Association Show, McCormick Place, Chicago, IL. show.restaurant.org

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March 2016 | 9

behind the

Brand From the perfect ingredients to recipe development to kitchen equipment, the relationship between a chef and support from outside the establishment is key to creating outstanding dining experiences.

by Bill Tremblay

Don Moore

Grinners Food Systems Limited

While many multi-unit restaurant groups utilize a research and development department, Don Moore takes a different approach for Grinners Food Systems Limited.

“We just sort of take an idea and try to make it tasty,” said Moore, who is the executive vice-president for Grinners, which includes the Greco Pizza, Capt. Submarine and Frozu! brands.

To generate ideas for new menu items, Moore finds inspiration in grocery stores, other restaurants and current trends in foodservice.

As well, he stays in contact with the front-of-house staff throughout the three brands.

“I think people discount how knowledgeable front line staff are with what our customers want,” Moore said. “Sometimes I think as corporate people we get removed from the front line of what our customer is saying.”

Many new menu additions are born right in the executive vice-president’s personal kitchen.

“At the very beginning, I cook it myself. A lot of the R&D I do hands-on at the store,” Moore said.

After testing the idea, Moore will take the new recipe to one of the corporate stores. On average, he dedicates two or three days a month to product development.

“Whenever you put another menu item into the system, not only do you have to make sure it’s successful and that people like

1 0 | Atlantic Restaurant News

it, but it has to fit in our system,” Moore said. “It has to fit in our ovens and through delivery.”

Rather than hiring a focus group, Moore tests new products within his social circle.

“If you use focus groups or that type of route, you don’t get genuine feedback,” Moore said. “If you really know the people that you’re dealing with and they’re comfortable with you, they’ll give you honest feedback.”

To test possible menu additions, Moore will bring products to nearby offices or family functions to gauge what works.

“I’ll see what they eat and what goes fast, and see what sits there,” Moore said. “I’ll see their general eating habits instead of a structured way of going at it.”

Moore started with the company when he was 14 years old at a Greco Pizza in Truro, N.S., where the company has its headquarters.

His position was created by a dysfunctional deck oven.

“My first job at Greco was actually holding up the oven door, because the spring had broken,” Moore said.

From there, he worked his way up to store manager and then to Grinners’ head office as a field rep and now executive vicepresident.

“I certainly have an extensive knowledge of our operations,” Moore said.

Adam Loo Growing up on a Prince Edward Island farm, Adam Loo would often help make deliveries to nearby restaurants.

His youth would translate to appropriate training for his role as executive chef at Merchant Man, located in a culinary market where local ingredients are expected.

“The local movement isn’t a movement, it’s in the industry. It’s a staple. It’s expected,” Loo said.

About seven years ago, Loo joined Fishbones Oyster Bar & Grill, a seasonal restaurant owned by the Murphy Hospitality Group. From there he would stay under the hospitality group’s umbrella working at The Gahan House and The Brickworks Kitchen and Bar. He joined Merchant Man about two years ago and began developing the restaurant’s menus.

“We went through a summer here that was relatively difficult. The menu was quite dysfunc-

Murphy Hospitality Group

tional,” Loo said. “It didn’t end up reaching to what the consumers were looking for in Charlottetown.”

Loo reinvented the menu to incorporate local products, cost-effective ingredients and ease of preparation.

“We wanted to start capturing local business, especially in the off-season, which is a really important piece here in P.E.I. We’re quite seasonal,” Loo said. “We ended up thriving off consistency, which ended up being the pillar to the restaurant’s success.”

Coming from a family of farmers, Loo knew where to find local products. The menu now uses sprouts and vegetables from his aunt’s farm as well as meat from a close friend of his father.

“There’s definitely added value that I’m able to market that it’s coming from my family,” Loo said. “If you can source a product like that, it’s a huge advantage.”

Now, a committee handles menu develop-

ment. Loo invites the restaurant staff, management and the general public to provide input on what needs to be changed on the menu.

“We’re appealing to what everyone is seeing, everybody has a different view of a menu,” Loo said.

Outside of Merchant Man, and its adjacent Next Door Lounge and Grab ‘N’ Go, Loo is assisting to redevelop the menu at Fishbones.

He is also revamping the inventory system for the hospitality group to create a roadmap from a company wide perspective.

“We really want to educate our chefs, sous chefs and cooks on what it takes to manage profitability in our restaurants,” Loo said.

Loo is also helping to spearhead a new initiative within the company. Murphy Hospitality Group is now hosting learning seminars for its staff. Each month, the company’s chefs take turns delivering tutorials on various aspects of the foodservice industry.

Hans Sell It’s common for a chef to kick an oven door shut. While it’s no surprise to kitchen staff, the action is puzzling to the engineers behind the oven’s design.

That’s why manufacturers hire foodservice professionals like Hans Sell, who has worked as Garland Canada’s corporate chef for a decade.

During the redesign phase of the company’s ranges a few years ago, Sell was presented with the oven door dilemma. After showing the engineers how he uses an oven, Sell proved he wasn’t the only chef incorporating his foot into the cooking process.

“I took them to a hotel and they watched the guys open and kick the doors shut,” Sell said.

“I test to fail. I also operate the equipment as it would be operated in the industry.”

The door was remodelled to ensure it could withstand at least 50,000 kicks without failure.

“Engineers live in a bubble in their own world,” Sell said. “They’re thinking everybody will gingerly close the oven door and we don’t,

Brandon Owen As corporate executive chef for Gordon Food Service, Brandon Owen is a member of many teams.

Owen, a certified chef du cuisine, leads the culinary side of the company’s retail and home meal replacement (HMR) segments. His role requires simultaneously working to develop menus for various clients to meet the demand of the growing HMR market.

“Retail is becoming the next restaurant. It’s growing like crazy,” said Owen, who is the first corporate chef hired by Gordon Food Service in Canada. “Everybody is doing some form of grab-and-go.”

In British Columbia, Owen explained, HMR customers demand healthy and sustainable menu options.

“Everybody is time starved, but people still want to be healthy. Especially here on the Pacific Coast,” Owen said.

“Mum still wants to feed her family a really

“We look at our managers and cooks and everybody that’s involved as assets,” Loo said.

“We really want to promote growing in the company.”

Garland Canada

we slam it. There’s no time to do things gingerly.”

Working for Garland requires Sell to become an expert on various products, from pizza ovens to deep fryers. Garland serves as the distributor for Manitowoc — a manufacturer of various brands of foodservice equipment.

“It’s a huge portfolio of equipment,” Sell said.

Once a product is ready to move beyond field testing, Sell begins training sales staff on the new product’s ability, as well as for what the equipment is best suited.

“It’s not just about selling a product, it’s about selling a solution,” Sell said.

Consultation and product demonstrations are another aspect of Sell’s role with Garland.

“On a normal day I could be working with a major chain improving speed to table with new equipment,” he said.

Sell’s duties aren’t limited to Garland’s products. He is also responsible for organizing the

Garland Canada International Chef Challenge, held annually in Charlottetown, P.E.I. “It’s kind of like my baby,” Sell said. “It brings us as a large organization closer to the trenches.”

Sell entered foodservice following a childhood in the kitchen.

“It’s that typical story, I hung out in the kitchen with my mom,” he said.

When the time came, his father registered him in George Brown’s culinary program.

“Once I was there I just found my passion,” Sell said.

Following graduation he worked at numerous restaurants throughout Ontario, eventually opening his own bistro in the Muskoka, Ont. region. However, restaurant ownership began to clash with raising a family, and Sell sought the stabilized hours offered as corporate chef, eventually landing his position with Garland.

“It is probably the best gig in the world,” Sell said. “I tell people I skip to work everyday.”

Gordon Food Service

good meal, but in a timely fashion.”

Recipe development begins with a brainstorming session with the client before Owen begins to translate their request into a grab-andgo dish. The development process isn’t limited to finding the right flavour. Owen’s recipes also go through research and development for marketing, labelling and brand development. A series of soups, for example, must include diverse visual variety, as a way to highlight the different options — two orange soups wouldn’t make the final cut.

“They look at it from a merchandising perspective, I look at it from a flavour perspective,” Owen said.

Owen added he fine-tunes the recipe throughout the process to meet the customer’s needs.

“You could work with two different customer groups on the same thing, and they look at it completely different,” Owen said.

Shelf life is another important aspect of home meal replacement recipes. Owen’s creations must meet the predetermined lifespan of his various clients.

“You may create something that you think is beautiful, and everyone agrees it’s beautiful, but it doesn’t have the correct shelf life expectation,” Owen said. “So it’s scrapped from the program.”

Owen, a native South African, worked in restaurants, cruise ships and hotels before taking a position as a corporate chef. Canadians aboard cruise ships enticed him to emigrate from South Africa.

“They were just the nicest people in the world,” Owen said. “I thought I would come and have a look-see. That was 18 years ago. I had a look and never left.”

He joined Gordon Food Service about a decade ago, and has held his current role working with retail customers for about three years.

“There’s a massive satisfaction in being able to see one of our collective products go from ideation to seeing it on the shelf,” Owen said.

“There’s literally thousands of people a week that are putting that product in their shopping carts. It is very satisfying.”

March 2016 | 1 1

Christine Farkas demonstrates cooking with pulses.

Hospitality Unleashed

From Feb. 28 to March 1, about 12,000 foodservice industry professionals gathered at the Enercare Centre in Toronto for the annual Restaurants Canada Show.

Butcher Dwayne Ellard talks about Canadian beef.

Robert Serapiglia prepares Sterling SIlver bottom sirloin flap.

Don’t discount the elderly, restaurateurs told TORONTO – Restaurateurs should prepare for an influx of elderly customers, according to Dr. Darrell Bricker, chief executive officer of Ipsos Public Affairs.

Bricker, who served as keynote speaker at the Restaurants Canada Show’s Breakfast With Champions, told his audience Canada’s population is aging and declining coast-to-coast.

Nunavut is the only province or territory recording population gains.

“Not only are we having fewer kids, the average lifespan of Canadians is expanding,” Bricker said.

In 1920, the average Canadian lifespan was 57 years. Today, Canadians will live to 87 years on average. By 2061, nearly 80,000 Canadians will live beyond 100 years old.

“We’ve added almost a whole additional lifetime onto our lives,” Bricker said. “We have lots of old people, but not very many kids. Are we going to be building hospitals or schools?”

He urged his audience to prepare their restaurants for single diners as well as customers with mobility issues.

“I don’t know how many restaurants have seats set up for people on their own, but there are a lot of people out there,” Bricker said. “How easy is it to sit at a table in your restaurant? How

Dr. Darrell Bricker. easy is it to get in and out of the door?

Do you accommodate walkers in your restaurant?”

He added it’s the elderly who have the financial means to visit restaurants.

“Who has the money? It’s not the downtown hipsters. It’s the old folks sitting in the suburbs. If you’re interested in the mass market, that’s the mass market,” Bricker said. “Everybody thinks there’s going to be this tremendous wealth transfer between old people and young people — no there isn’t. Old people are going to spend it all.”

In the future, “aging in place” is a term Canadians should expect to hear more often, and Bricker said restaurants should cater to seniors who stay in

their homes. “How do I copy the meals on wheels model?” he asked.

“Not to take care of destitute people, but to actually take care of people who have money to pay for that type of service in their homes,” Bricker said.

Immigrants are another demographic where restaurants may find new customers, according to Bricker.

The bulk of new Canadians are coming from China, India, Philippines and Pakistan.

“Canada is rapidly moving from being a white country to being a brown country. Get used to it,” Bricker said.

“Nine out of 10 immigrants live in a major urban area. If I have a restaurant there, I’m thinking about them.”

Shane Fisher in the Top Shelf Bartending competition.

Philman George from High Liner Foods.

Technology broadening consumers’ foodservice options: Technomic TORONTO — Technology will continue to play a leading role in broadening consumers’ foodservice choices in the coming years, according to Erik Thoresen, a principal at Technomic consultants, who led an industry trends seminar Feb. 29 at the Restaurants Canada Show.

At chain restaurants, for example, appbased technology will continue to provide more delivery options (through third-party companies) and also increase customization options, said Thoresen.

On top of that, Thoresen predicted chain operators will use technology to reduce onsite staff.

Another emerging trend is dietary apps,

1 2 | Atlantic Restaurant News

such as Second Waiter, which enable consumers to monitor, report on or help make decisions about the nutritional elements of their restaurant meals.

Until now, restaurants have been slow to adopt nutrition programs, but Thoresen said that operators will likely integrate more nutritional information into their menus on a more widespread basis over time.

Supermarkets will continue to eat into restaurants’ business by increasingly offering clickand-collect grocery ordering systems and by offering a larger selection of freshly prepared foods driving in-store eating, he said.

Also expected to grow and further cut into

restaurants’ business are meal-kit providers who deliver portioned, fresh ingredients and corresponding recipes to consumers’ homes for them to prepare themselves, said Thoresen, who noted that there are over 100 meal-kit startups operating.

Driving the meal-kit business, whose players include Blue Apron, HelloFresh and Chef ’s Plate, is the entertainment value inherent in preparing dinner from scratch, especially using exotic or unfamiliar ingredients.

A variation on that model, Sprig, delivers prepared, ready-to-eat meals whose nutritionally balanced components have been selected by consumers using the company’s app.

Besides sound nutrition, consumers want cleaner, fresher ingredients that are humanely and locally raised without additives or preservatives — but also want “food that tastes fantastic,” said Thoresen.

Peering further into his crystal ball, he said that the custom-built fast-casual segment is growing twice as quickly as fast casual without the custom-built option. “Dine-in amenities are raising the stakes,” Thoresen said.

Bottom line, he concluded, is while new technologies and formats create new opportunities, they’re also raising consumers’ expectations regarding foodservice convenience and options.

Maritime restaurateur elected Restaurants Canada chair Bill Allen, president of Fresh Casual Restaurants, outlines his priorities heading into new position.

TORONTO – Bill Allen is now chair of the board for Restaurants Canada for 2016-2017.

Allen, president of Fresh Casual Restaurants based in Aulac, N.B., was elected chair at the association’s annual general meeting held at the Restaurants Canada Show on March 1.

“I look forward to working with you to bring more stakeholders to the table, to grow our membership and to create opportunities in the industry for many years to come,” Allen said.

Fresh Casual Restaurants is a multi-unit franchisee representing several brands, including five Swiss Chalet restaurants, one Harvey’s location, and the Aulac Big Stop Travel Plaza near the New Brunswick - Nova Scotia border.

Allen employs more than 300 people in Atlantic Canada.

He joined the Restaurants Canada board in 2008 and has served as chair and vice-chair of several committees.

“Over the last few months, I’ve given considerable thought to what I’d like the Restaurants Canada team to accomplish during my term as chair,” Allen said.

“It really comes down to working together.

Let’s grow our industry and align with all the

people and industries related to the foodservice sector.”

His first priority as chair will be to engage all stakeholders in the foodservice industry.

“The provincial restaurant associations, we’d like to invite them to the table too, and encourage the conversation on how we can work together to foster a better industry,” Allen said.

“Together, we can be tougher, stronger and get more done.”

Allen has been part of the restaurant business since his teens, when his family owned the Lobster Barn restaurant in Timber River, N.B. He is a 1985 graduate of the hotel and restaurant management program at New Brunswick Community College.

Allen began his career with JF Food Systems, and later joined regional distributor Judson Foods. In 1993, he ventured into operating full-service truck stops and travel plazas. He is also an instructor for the National Food Safety Training Program and the Canadian Code of Practice for Food Safety.

Allen replaces Paul Methot who now moves into the immediate past chair position.

“To the team at Restaurants Canada, let me

Incoming Restaurants Canada chair Bill Allen (left) with past chair Paul Methot. say I appreciate your patience, hard work and loyalty to our members,” Methot said during the meeting. “I look forward to serving alongside you for years to come.”

During Methot’s term as chair, he explained new initiatives like the Members’ Portal and the revamped Restaurants Canada Show have

moved the association’s goals forward.

“We have an engaged board now with significant contributions from all. That’s very important to me and I’m proud of that,” Methot said. “Together we are stronger. Let’s continue to fight for what’s right and for the benefit of our restaurant and foodservice industry.”

Craft beer remains on top of Restaurants Canada’s trend list TORONTO — According to Restaurants Canada’s 2016 Canadian Chef Survey, craft beer is a trend with staying power taking the top spot for two years running.

Results of the survey aim to identify the menu items and cooking methods at the peak of popularity, as well as up-and-coming culinary trends.

Top 10 Hot Trends 1. Craft beer/microbrews (Top spot last year, climbing from Number 5 in 2014).

2. Charcuterie/house-cured meats (Moved up from Number 5 in 2015).

3. International sauces (For example: Sriracha, raita/raitha, chimichurri, soy sauce. Jumped from Number 10 in 2015, when it was a new addition to the list).

4. Locally sourced foods (Was in the Number 2 spot last year).

5. Food smoking (Was Number 4 last year).

6. House-made condiments/sauces (New to the list).

7. Gluten-free/food allergy conscious (Number 6 last year).

8. Inexpensive/under used cuts of meat (Was in the Number 9 spot in 2015).

9. Organic produce (Not on the list last year).

10. Leafy greens (For example, Swiss chard, mustard greens, collard greens, dandelion, beet greens. Fell from the Number 3 spot in 2015).

In addition to house-made condiments, the “up-and-comers” list features several other first-time items: alternative pulse proteins, chefdriven fast casual concepts, ethnic cheeses, and house-made/artisan pickles.

Top 10 Up-and-Comers 1. House-made condiments/sauces.

2. Ancient grains (For example, kamut, spelt, amaranth, freekeh).

3. Alternative pulse proteins.

4. Inexpensive/under used cuts of meat.

5. Micro-distilled/artisan liquor.

6. International/street-food-inspired appetizers.

(Was the top up-and-comer last year.)

7. Chef-driven fast-casual concepts.

8. Unusual/uncommon herbs.

9. Ethnic cheeses (Such as, queso fresco, paneer, labneh, halloumi).

10. House-made/artisan pickles.

A total of 494 professional chefs participated in Restaurants Canada’s seventh annual Canadian Chef Survey, conducted by independent market research firm BrandSpark International between Jan. 11 and Feb. 1, 2016.

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March 2016 | 1 3

PEOPLE

Mark Wafer receives Restaurants Canada’s inaugural Leadership Award TORONTO – An advocate for inclusive employment, Tim Hortons franchisee Mark Wafer has been selected to receive the inaugural Restaurants Canada Leadership Award.

Wafer was presented the award on March 1 at Breakfast With Champions, part of the threeday Restaurants Canada Show at the Enercare Centre in Toronto.

“Mark has demonstrated that it is possible to impact change for the better by creating opportunities for those who may be overlooked in the workplace,” said Donna Dooher, president and chief executive officer of Restaurants Canada.

“He has also been a strong and outspoken advocate for other employers to follow his lead.”

Wafer, who owns six Tim Hortons restaurants in Toronto, has hired 127 people with disabilities in the last two decades in various positions — from entry-level to logistics, production

and management. His restaurants currently employ 46 people with disabilities in a workforce of 250.

As well, Wafer is a member of the federal government’s Panel on Labour Market Opportunities for Persons with Disabilities; co-founder of Canadian Business SenseAbility, Canada’s national corporate strategy for hiring people with disabilities; a member of Ontario’s Economic Development Partnership Council; and an inaugural member of Ontario’s Champions League. He was recently inducted into the Canadian Disability Hall of Fame.

“This award shines a bright light on the clear economic benefits of full inclusion in Canadian business of workers with disabilities,” Wafer said. “It is by far Canada’s largest untapped labour pool. Real inclusion is simply great for business.”

Donna Dooher and Mark Wafer.

New CEO for Hospitality NL

From left: Elien de Herdt, James Holehouse, Marcus Mariathas, Alan Dumonceaux and Mario Fortin.

Baking national history While Baking Team Canada didn’t get a medal at the Coupe du Monde de la Boulangerie, the team made national history by qualifying and competing in Paris in early February.

The top three finishers at the World Cup of Baking were South Korea (Gold), Taiwan (Silver) and France (Bronze). The Canadian team includes pastry competitor Alan Dumonceaux (chair of Northern Alberta Institute of Technology’s baking program), technical advisor Clay-

ton Folkers (NAIT baking instructor), artistic showpiece competitor James Holehouse (graduate of the NAIT baking apprentice program) and Elien de Herdt (NAIT 2014 baking graduate). Coach Mario Fortin, owner of Forma-Lab baking consulting business, and ACE Bakery master baker Marcus Mariathas, round out the team. Representing the Americas, de Herdt competed in the Young Hopeful category Feb. 4 against four other young bakers.

Hospitality Newfoundland and Labrador announced the appointment of Craig Foley as its new chief executive officer on Jan. 12.

Foley joined the provincial tourism industry association in 2001, most recently as manager of membership/networking and technology.

“I am very excited to have this opportunity to work with the membership and Hospitality NL’s partners to ensure the full economic and social potential of tourism is realized,” said Foley.

“Throughout his career with Hospitality NL, Craig has worked tirelessly to champion the priorities of the tourism industry and overcome challenges impeding growth and development,” said Hospitality NL chair, Rex Avery.

“Craig has been instrumental in fostering innovation and new heights of collaboration among tourism industry stakeholders, ensuring the tourism industry in Newfoundland and Labrador is well-equipped to continue to meet the evolving needs of travellers, while tourism operators continue to drive job creation and economic opportunities for the province.”

Foley replaces Carol-Ann Gilliard, who

served as CEO for the association since 2008.

Gilliard is now the director of tourism product development for the province’s Department of Business, Tourism, Culture and Rural Development.

PRODUCTS New line of dispensers released by SCA

1 4 | Atlantic Restaurant News

SCA, the producer of the Tork brand of Away-From-Home Professional Hygiene products, has released a full line of high-end Tork Image Design dispensers.

The line of towel, bath tissue and soap dispensers aims to combine form, function and premium quality to enhance and complement washrooms.

“Tork continues to innovate within the washroom space by focusing on design-conscious customers, who want to provide a consistent, clean and highend experience,” says Cheryl Rickert, washroom marketing director for SCA’s Away-from-Home Professional Hygiene business in North America.

To view the product line, visit tork usa.com/imagedesign.

Libbey releases SCHÖNWALD Allure collection The SCHÖNWALD Allure collection from Libbey Foodservice is designed to accent the most artful of culinary presentations. Winner of the German Design Award 2016, Allure brings style and strength to the tabletop.

The innovative Noble China porcelain body, in BoneWhite colour, combines the graceful

look of bone china with the strength of hard porcelain. The Allure pattern includes plates, bowls, platters, cups and saucers.

SCHÖNWALD dinnerware is covered by a five-year limited lifetime warranty against edge chipping. To view the collection, visit foodservice.libbey.com/Artistry-Collection.

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