Atlantic Restaurant News - December 2013

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estaurant News R December 2013 Vol. 15 No. 6

N A T I O N A L

C O V E R A G E

R E G I O N A L

F O C U S

A different

view of local

TACO DEL MAR TAKES ON THE EAST COAST

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By Leslie Wu, editorial director HALIFAX—When chef and owner Ludovic Eveno wants to select local produce for Agricola Street Brasserie’s menu, he doesn’t have to go any further than the back of his restaurant.

A partnership with local farm distributor Jason Pelley—who also sources other area restaurants—allows him to rent a walk in fridge and part of the 3,000-square-foot backof-house space, providing a base downtown and avoiding multiple trips to bring produce back from local farms.

“When the partners bought the place, we didn’t know what to do in the back. We were happy to just put in a pool table for the staff,” joked Eveno. “Now, for us, it’s like going to the supermarket in the back of the

house to pick produce in season, and [Pelley] only has to go out once a day to fill his fridge.”

Promoting Nova Above: Agricola’s 17-seat bar and open Scotia’s bounty in the kitchen. Photo by Soho | North Photography.

120-seat, 4,000-squareInset: Co-owners Ludovic Eveno, Rachel foot dining room is a Knox and Michael Hase. clear goal for Eveno and co-owners Rachel Knox but also for the related reason that and Michael Hase.

Agricola, which opened in late agricola means ‘farmer’ in Latin and November, gets its name from the we will be working closely with Nova Scotia farmers.” province’s farming heritage.

The owners consulted with Me“We wanted to keep it simple and not try to be too clever with it,” said lissa Cummings at Design 360 to creKnox. “Located at 2540 Agricola St., ate the look and feel of the restaurant, we knew we wanted Agricola in the which is overseen by general manager name, not only because it was the pen Peter Goneau. “Our desire was to name of [18th century merchant] create a rustic restaurant and bar in John Young who urged Nova Scotia an urban setting serving French-into become agriculturally self-reliant, spired, seasonal, home-style cooking

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with robust earthy dishes, and slow– cooked food in a warm, North End setting,” said Knox.

Knox, a 10-year hotel manager and Food Network veteran, and Hase, who has a background in finance, have moved between Halifax and New York for the past 11 years.

Eveno, an Alsatian trained chef with experience in England, France and the U.S., has spent a decade cooking in Canadian restaurants such as Cape Breton’s Keltic Lodge, and Halifax’s Bicycle Thief, Bish World Cuisine and the Westin Nova Scotian.

Joining his 14-person kitchen staff is sous chef Beth Muise, former chef at The Press Gang.

The food is influenced by Eveno’s French training, with cassoulet and beef tartare making appearances on the menu, but the focus is on the local ingredients, he said.

Average check is approximately $35 drinks excluded, with plates ranging from snacks such as gougères and brandade at $3 to $5 to larger plates and seafood platters from $32 to $84.

“We didn’t want to go with a first course, second course structure,” said Eveno. “The menu is designed so that people can choose anything at any time.”

For family meals, whole legs of lamb, pork shoulder and free-range chickens are available for pre-order as a “whole beast” meal.

Both Knox and Eveno stressed the importance of drawing locals to the restaurant. Recently, the restaurant ran a hospitality industry night at the end of November offering discounts for cooks, front desk, catering and servers.

“We don’t want to be considered a French restaurant, or a local restaurant,” said Eveno. “Really, we’re a neighbourhood restaurant.”

2540 Agricola Street, Halifax. Agricolastreet.ca.@agricolastreet.

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Taco Del Mar surfing into Halifax

Above: Taco Del Mar exterior in Ajax, ON. Inset: Halifax franchisees Justin and Linda Moore.

By Kristen Smith, Assistant editor, digital content

HALIFAX—The Taco Del Mar burrito chain is making its first move east of Ontario with an impending opening in Atlantic Canada.

A Halifax location is expected to open in mid-January at 1526 Dresden Row, the site of a former Quiznos.

Dan Burns, president of Baja Franchise Services and a development agent for Taco Del Mar Ontario, told ARN he believes the concept will do well in the coastal city.

“The East Coast seems to embrace new brands,” said Burns.

“I think the franchisees will also add a certain uniqueness to [each store]; the franchisees

are really amazing ambassadors for our brand,” said Burns. “They really understand what it is to be an entrepreneur, but they also understand the intricacies of running a business at the local level.”

The flagship location opened in 1992 on Pier 57 in Seattle’s Waterfront District. It was founded by James and John Schmidt and inspired by California surf culture, the Missionstyle burrito (from a San Francisco neighbourhood) and Baja-style fish tacos.

Taco Del Mar crossed the border nine years ago and there are now 47 Canadian locations,

13 of which have opened this year. Franchise Brands, the limited liability company (LLC) owned by Subway founders Fred De Luca and Peter Buck, bought the brand in 2010 after the company filed for bankruptcy.

Burns called Taco Del Mar a “fun and friendly environment,” boasting surf-culture decor and a beach-hut atmosphere.

The typical standalone store is between 1,000 and 1,200 square feet.

“The footprint is very flexible and I think that’s an attribute that makes the brand very attractive to landlords, because we can fit into a lot of environments,” said Burns, adding there are locations in food courts, hospitals, universities, military bases and office buildings.

More than two decades later, the Mondo Burrito and the “rippin’” fish tacos—$7 and $2.75, respectively (Ontario prices)—are still the signature items, said Burns.

A total of 15 locations, including the first Saskatchewan store, are expected to open in Canada this year and Burns said the brand will move into the Quebec market and remaining Atlantic Canada provinces in 2014.

“I know the development agents [in Atlantic Canada] have serious growth plans for the brand,” said Burns.

“When Franchise Brands took over the brand about three years ago, it really set the tone for a strong development of the [concept] up in Canada especially,” said Burns, noting local development agents “have a clear understanding of what’s on the ground at the local level and get the brand to market fairly quickly.”

Burns said Canada has been a good market for Taco Del Mar and he expects growth to double within the next year.

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New steaks for Fairfax with The Keg VANCOUVER—Toronto-based Fairfax Financial Holdings Limited has picked up a 51 per cent majority of Vancouver’s The Keg Restaurants in a deal announced mid-November.

The Keg Restaurants Limited president and chief executive officer David Aisenstat will continue to own 49 per cent of the company and the management team will remain the same, according to a news release.

“Fairfax will bring additional expertise and resources to The Keg,” Aisenstat said in the release.

Aisenstat told the Vancouver Sun in late November that the deal had been in discussion for several years and that there were “no

real material plans” to change the concept of the Keg. The Sun estimated the deal to be worth more than $150 million.

The Keg has approximately 9,500 employees, more than 100 restaurants and systemwide sales of approximately $500 million, according to the company.

In The Keg’s third quarter 2013 report, it reported gross sales of the 102 Keg restaurants in the royalty pool as $116,016,000 for the quarter (a decrease of 2.7 per cent from the same quarter last year) and $354,771,000 in year-to-date gross sales, a two per cent decrease from the previous year.

The company attributed the decrease in gross sales to the closure of three corporate restaurants in the U.S. at the beginning of the year and the closure of one additional U.S. corporate restaurant during the third quarter.

The Keg will be opening new locations in Québec, Ontario and Alberta within the next year, Aisenstat told the Sun. The Fairfax deal is expected to close in January 2014; financial terms have not been disclosed.

The news comes three weeks after Fairfax’s Prime Restaurants became a whollyowned subsidiary of Cara Operations Limited through a “strategic financing partnership”.

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Editorial Director Leslie Wu ext. 227 lwu@canadianrestaurantnews.com Senior Contributing Editor Colleen Isherwood ext. 231 cisherwood@canadianrestaurantnews.com Assistant Editor Jonathan Zettel ext. 226 jzettel@canadianrestaurantnews.com Assistant Editor, Digital Content Kristen Smith ext. 238 ksmith@canadianrestaurantnews.com Senior Account Manager Debbie McGilvray ext. 233 dmcgilvray@canadianrestaurantnews.com Account Manager Kim Kerr ext. 229 kkerr@canadianrestaurantnews.com Production Stephanie Giammarco ext. 0 sgiammarco@canadianrestaurantnews.com Circulation Manager Don Trimm ext. 228 dtrimm@canadianrestaurantnews.com Controller Tammy Turgeon ext. 237 tammy@canadianrestaurantnews.com How to reach us: Tel (905) 206-0150

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n an increasingly politicized food industry, is our sense of right and wrong starting to rule how we spend our dollars and cents?

In late October, over 40 American operators, some with Canadian outposts, announced that they are boycotting this country’s seafood, basing their purchasing decisions on the controversial seal hunts that take place in eastern Canada.

Despite the tenuous link between the two industries, Chefs for Seals and the Humane Society of the United States have called for the boycott—potentially involving more than 5,000 restaurants and grocery stores—due to the intrinsic economic value of the seafood export market.

This is far from the first time we’ve seen purchasing power influence ingredient use. In the past few years alone, foie gras and shark fins have come under scrutiny and been banned in parts of North America. And although these are different issues, in some ways, the comparison is an apt one. Arguments of animal cruelty have played a factor in both debates, although sustainability (in terms of shark fins) is also an immediate concern. In both cases, chefs have publicly rallied behind the cause through the

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use of petitions, pledges or purchasing decisions. (Chef Martin Picard no-showed a public appearance at a Taste of Winterlude event a couple of years back to demonstrate his displeasure at being denied foie gras to cook.)

But a troubling offshoot of boycotts—one that was especially a factor in the ban of shark fins—is the confusion in discussions surrounding the issue of the difference between the ingredients used in a nation’s cuisine and the nationalities that live there.

Vodka maker Stolichnaya discovered this the hard way when the politics behind the Sochi Olympics led to public demonstrations where the vodka—owned, blended and bottled outside of Russia—was banned from bars and poured onto the street throughout the U.S. and Europe in a symbolic, but futile, gesture.

Some chefs have taken to Twitter to point out inconsistencies in the current seafood boycott, currently signed by over 50 operators, including Whole Foods, The Old Spaghetti Factory and Scott Conant’s Scarpetta, who operate outposts within this country’s borders.

Michael Smith and other chefs from Atlantic Canada and Quebec have been outspoken on social media against chefs such as Curtis

Bi t s

Correction notice: In the October 2013 issue of ARN, the phone numbers for the Cara-owned listings—Harvey’s, Swiss Chalet, Kelsey’s, Montana’s and Milestone’s—were listed incorrectly. The correct number is 905-760-2244.

We regret the error.

Pacific/Prairie Restaurant News, Canadian Lodging News,

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Sleeman Breweries closes plant in Dartmouth, 15 left unemployed GUELPH, ON—Sleeman Breweries Ltd. announced Nov. 28 that it will be closing its brewery in Dartmouth, NS. The closure leaves 15 employees out of work.

According to a release, the company was trying to sell the brewery to other operators, but said that the facility “was too big for the small operators and too small for the large ones.” The Guelph, ON-based company said the brewery would close at the end of the business day on Thursday, Nov. 28.

“We have been working for months on trying to maintain as many jobs as possible by selling the facility to a new brewery owner,” Pierre Ferland, national vice-president of operations, said in the release.

Sleeman is owned by Sapporo Holdings Ltd. of Japan and is the third largest brewing company in Canada.

FDA makes first move to eliminate trans fat from U.S. diet SILVER SPRING, MD—The U.S. Food and Drug Administration (FDA) announced Nov. 7 that it is taking steps to eliminate artificial trans fats from the American diet, saying the

fats are no longer “generally recognized as safe” for consumption.

“While the consumption of potentially harmful artificial trans fat has declined over the last two decades in the United States, current intake remains a significant public health concern,” said FDA Commissioner Margaret A. Hamburg, M.D. in a press release.

Bill Jeffery, national co-ordinator for the Centre for Science in the Public Interest says it is difficult to know how the FDA’s proposed changes will affect Canadians.

“It may be that U.S. food manufacturers [who] export to Canada will just export a safer product with less trans fat in it, or maybe they’ll see Canada as a market to dump their foods and maybe we’ll end up with more trans fat coming across the border,” Jeffery told the CBC. Food & Consumer Products of Canada (FCPC) said in a statement that it is aware of FDA’s proposed changes. “Canada once had the highest levels of trans fat consumption in the world,” the FCPC said.

“Today, the majority of Canada’s food supply is trans-fat-free and Canadians have access to thousands of reformulated products,” said the statement.

Technomic restaurant awards CHICAGO—Technomic Inc. has presented its inaugural Canadian Restaurant Consumers’ Choice Award winners.

The awards were based on consumer feedback rating leading Canadian restaurant full-service and limited-service chains on more than 60 different qualities.

The winners were determined by analyzing five key criteria—food and beverage, service, atmosphere, brand image and brand loyalty.

The awards went to: Cora—food and bev-

Stone, whose name appeared both on the list of boycotting chefs and as the 2011 headliner for the P.E.I. Shellfish Festival. In the U.S., Anthony Bourdain spoke vehemently against what he called “collectively punishing the entire Canadian fishing industry (and fishermen) over sealing.”

In November, some operators were removing their names from the list supporting the boycott, including Daniel Patterson, who tweeted that due to the complexity of the issue, he felt he wasn’t well enough informed to participate.

“I can’t say I’m a huge fan of the ban for a number of reasons,” said Doug Townsend, director of marketing at Taste of Nova Scotia, at this year’s OCTA Tourism Summit. “We’ve had to deal with issues like that before in Europe, where some regions think that boiling live lobster is inhumane.”

Boycotting elements of the supply chain can be an overly simplistic way to truncate, rather than continue, a complex discussion.

“Let’s work together, armed with facts and compassion, to improve divisive situations, not punish entire countries/industries/economies,” tweeted chef Jamie Kennedy.

By politicizing ingredients to extremes, perhaps we lose sight of the debates they could be feeding instead.

Leslie Wu, Editorial director

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erage, full-service chain; Booster Juice—food and beverage, limitedservice chain; The Keg Steakhouse & Bar— service, full-service chain; MR. SUB—service, limited-service chain; La Cage aux Sports— atmosphere, full-service chain; Second Cup—atmosphere, limited-service chain; St-Hubert—brand image, full-service chain; Tim Hortons—brand image, limited-service chain; Scores Rotisserie & Ribs—brand loyalty, full-service chain; and Harvey’s—brand loyalty, limited service chain.

A&W opens 800th in Canada MONTREAL—A&W Canada opened its 800th location in Canada on Nov. 22 at 655 President-Kennedy Ave. in downtown Montréal.

“With 34 new expansions across the country in 2013, and over 70 openings in the past two years, we are pleased with A&W’s rapid expansion,” Paul Hollands, president and chief operating officer of A&W Food Services of Canada Inc., said in a release.

Corby gets spirited new name TORONTO—Corby Distilleries Limited has announced a new name—Corby Spirit and Wine Limited—and logo as part of a rebrand intended to better reflect its business.

President and CEO Patrick O’Driscoll said the change was made because “distilleries” was too narrow a description.

“Today, we are brand builders of spirits and wine, with a growing premium portfolio, a strong focus on product, service and marketing and a culture that is aspirational, not industrial,” O’Driscoll said in a release in mid-November.

Corby’s portfolio includes Wiser’s whiskey, Polar Ice vodka and Lamb’s rum.

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Taste of Nova Scotia Awards RANS hands out

annual awards

Taste of Nova Scotia winners (from left): Rhys Harnish (Shore Club Lobster Suppers), Matt Krizan & Kira Curtis (Mateus Bistro), Mark & Karen Gabrieau (Gabrieau’s Bistro), David & Evelyn Ernst (Terra Beata Cranberries), Lorraine Vassallo & Stewart Creaser (Avondale Sky Winery), Liam Tayler (Haskapa), Amber MacLean (Morris East Restaurant) and Pete Luckett (Pete’s & Luckett Vineyards).

HALIFAX—The Taste of Nova Scotia Prestige Awards, intended to honour producers and restaurants providing exceptional culinary products and experiences, were announced during the annual Tourism Industry Association of Nova Scotia’s (TIANS) Tourism Summit on Nov. 26.

“It’s an opportunity to recognize our members in a formal way … the hard work, perseverance and dedication that these Nova Scotian companies bring to our culinary industry,” Janice Ruddock, executive director of Taste of Nova Scotia, said in a release. “These companies face many obstacles as entrepreneurs, bringing us innovative products and authentic culinary experiences. They are focused on being the best they can be for this province and we are for-

tunate that they choose to call Nova Scotia home.”

Taste of Nova Scotia Prestige Awards were presented in eight categories: • Restaurant of the Year – Chef Inspired Fine Dining: Gabrieau’s Bistro, Antigonish, NS; • Restaurant of the Year – Chef Inspired Casual Dining: Mateus Bistro, Mahone Bay, NS; • Restaurant of the Year – Essence of Nova Scotia: Shore Club Lobster Suppers, Hubbards, NS; • Producer of the Year: Terra Beata Cranberry Farm, Heckman’s Island, NS; • Innovative Product of the Year: Haskapa Haskap Juice, LaHave Forest Inc., Blockhouse, NS (see story on page 11);

• Server of the Year: Amber MacLean, Morris East, Halifax; • Consumer Choice Product of the Year: Bliss, Avondale Sky Winery, Newport Landing, NS; and • Gary MacDonald Culinary Ambassador of the Year: Pete Luckett, Pete’s Frootique and Luckett Vineyards.

“The time is now for food entrepreneurs on every level … farmers, restaurateurs, food trucks and producers,” said Luckett. “There are so many opportunities right now as a result of the fever for local food.”

Nominations for the awards were received from Taste of Nova Scotia members and the public. Those nominations were brought before a judges’ panel and approved by the Taste of Nova Scotia board.

HALIFAX—The Restaurant Association of Nova Scotia (RANS) held its annual awards dinner to celebrate excellence in the foodservice and beverage industry on Nov. 19 at Casino Nova Scotia.

Gordon Stewart, executive director of RANS, said Nova Scotia’s food and beverage industry is evolving.

“What is emerging is a great new and exciting industry in Nova Scotia for our home and visitor markets,” Stewart said in a statement.

The big winner of the night was newcomer restaurant 2 Doors Down—located at 1533 Barrington Street in Halifax—who received three awards including best new restaurant, best large restaurant (more than 30 seats) and best cocktail menu.

The award-winning drink menu includes 10 creative cocktails including the autumn sweater (Rittenhouse rye, Campari, NS maple syrup, and orange bitters) and the honey badger (Milagro tequila, muddled pear, Ironworks pear liqueur, honey, lime and cilantro) each for $9.

Gabrieau’s Bistro—located on Main Street in Antigonish—was also honoured, taking home the RANS awards for best green restaurant and best wine menu. Gabrieau’s wine menu draws from all around the world and features local house wines.

Former director of the department of agriculture Mike Horwich was recognized for outstanding service, while Hans Christian Jost received a lifetime achievement award and was inducted into the RANS Hall of Fame.

Jost was a long-time owner-operator of Jost Vineyards until last March, when he left the company, started by his father, to open the Tatamagouche microbrewery.

Individual awards were given to EDNA for best design and décor, Charlotte Lane for best small restaurant, Franklyn Imports for best supplier, and Geir Simensen for local food hero.

As part of the evening, the Canadian Association of Professional Sommeliers (CAPS) presented awards to Nova Scotia wineries.

Jost Vineyards took home two awards—best red and best dessert wine—for its 4 Skins NV and Vidal Icewine 2011.

Luckett Vineyards won top white wine with its Phone Box White 2012 and the top rose wine went to Avondale Sky Winery’s Ladyslipper 2012.

CAPS also recognized fruit wines, awarding Happy Knight Wines for their Black Currant 2011 and honoured Gaspereau Vineyards Tidal Bay 2012 for the top Tidal Bay wine.

RANL honours industry veteran

Michelle LeBlanc and Chris Rusted.

ST. JOHN’S—Chris Rusted was inducted into the Restaurant Association of Newfoundland and Labrador (RANL) Restaurant Hall of Fame at the From the Rock dinner on Oct. 29

at the Sheraton Hotel.

“Each year, RANL presents the Restaurant Hall of Fame Award to a recipient who has helped shape the industry, has given of themselves

through volunteer work for the betterment of our industry and has left a legacy,” RANL president Michelle Leblanc said in her presentation speech.

Rusted, who boasts 40 years of industry experience, has owned and operated Manna Bakery on Freshwater Road in St. John’s for the past two decades.

LeBlanc called him “instrumental” in bringing European-style breads to John’s. For his first 20 years in the industry, Rusted held a senior role with KFC Canada.

Rusted served as national president and chair of the Canadian Restaurant and Foodservices Association.

“Chris is transitioning into retirement to enjoy all St. John’s has to offer him and his partner Christine Clouston, while his son, Jon, takes over at Manna Bakery,” LeBlanc said.

LeBlanc and Chinched Bistro coowner Shaun Hussey were given the Department of Natural Resources’ annual award for a restaurateur promoting locally-sourced food.

Top: Winners of best cocktail list, best new restaurant and best large restaurant, 2 Doors Down. Bottom: Winners of best small restaurant, Charlotte Lane (staff is pictured). Photos by Emma Collier, emmasea photography. For more photos visit: www.atlanticrestaurantnews.com

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First Maritime Freshii to open in Moncton MONCTON, NB—The first Freshii location in the Maritimes is slated to open in January at 679 Main St., Moncton, NB. “Atlantic Canada is waiting for a healthy option that is modern and hip like Freshii,” franchisee Philip Ridgeway said in an email to ARN. He said there is plenty of opportunity from the brand on the East Coast, given the population in Nova Scotia, Newfoundland and Labrador being ranked third in Canada for per capita income and New Brunswick’s and P.E.I’s proximity to Halifax. Ridgeway and his partner Aissa Ridgeway have a five-year plan to open seven additional stores.

Freshii operates in what it calls a “health-casual” market, adding a focus on health and wellness to the fast casual concept.

Founder Matthew Corrin, a former marketing manager, developed the Freshii concept with the goal of providing healthy meal choices to people on the go. In 2005, at the age of 23, he opened the first Freshii in Toronto.

Since then, the brand has grown to nearly 100 locations in eight countries, with 60 in Canada and 20 more planned for 2014. Corrin’s aggressive growth plans state he plans to open

700 stores in the next five years.

On average, Freshii stores have 30 seats and can range between 300 and 3,000 square feet.

The first Halifax location is set to open next year along with another store in New Brunswick. There are also plans for the Freshii brand to move into Newfoundland and Labrador in 2015.

With a menu of salads, burritos, wraps, rice bowls, breakfast items and soups, the idea is to emphasize fiberrich, slow-burning carbohydrates, essential fats and lean proteins, according to a statement. Since opening, the menu has evolved to include “superfood” items including kale and quinoa and has introduced a wrap made from a collard green as an alternative to a whole wheat wrap. Average check is $8.60.

The décor, consistent throughout the chain, features a periodic table of ingredients and a recent redesign was inspired by a greenhouse.

“We wanted to invoke the aesthetic play of the rustic, industrial and contemporary elements that a greenhouse invokes. The inclusion of a living ‘green’ wall also adds to the fresh and organic feel of the overall design,” said Corrin in a March release about the new design.

A virtual look at restaurants

Raymonds, St. John’s

By Jonathan Zettel, Assistant editor

ST. JOHN’S—Restaurants across Canada are adding another dimension to their online presence by providing customers with a virtual tour as a tech-savvy means to drum up business.

With a virtual tour, customers can click their way around a restaurant to see seating arrangements and get a feel for the ambiance.

Jeremy Bonia, sommelier and co-owner of Raymonds in St. John’s told ARN that it is nice for people to be able to take a virtual tour and see the restaurant without physically being there. According to Bonia, it is one part of Raymonds’ overall social media strategy and can be really great tool for business. “It is another way to ease accessibility and get our name out there,” he said.

For the Old Spaghetti Factory— a 600-seat restaurant in Toronto’s downtown core—it is a way to showcase its unique décor. “The decorations have been accumulated over 40 years,” general manager Graham Hnatiw said, adding that the virtual

tour is “a way for people that can only come in once a year or even less frequently to take a walk through and remind themselves what we look like.”

Bryce Palko, general manager of The Maple Leaf Grill and Lounge in Banff, AB, said the virtual tour is helpful when dealing with corporate bookings from out of town. According to Palko, the Maple Leaf has groups coming from all across North America and it is an easy way to showcase private dining areas.

Brian Carey, a photographer based out of St. John’s said the process takes an hour or two and could cost between $300 and $1,000 depending on the size of the restaurant.

“Restaurants, I think, are one of the businesses that benefit most from this because they rely so much on their ambiance and their character,” Carey said.

Still photos are taken with a fisheye lens and then are stitched together with specialized software. Carey, a Google-certified photographer, says the tours he produces are added into the Google street-view, but businesses maintain the rights and can incorporate it into their own websites.

East Coast chefs heading to national Gold Plates

From left: Ruth Wigman, Roger Andrews, and Andrew Hodge at the St. John’s Gold Medal Plates selects competition. Photo by David Hebbard.

Chefs Roger Andrews and Martin Ruiz Salvador will represent Atlantic Canada at the Gold Medal Plates Canadian Culinary Championships on Feb. 7 and 8 in Kelowna, BC. Andrews of reLiSH Gourmet Burgers earned his spot in the nationals at the St. John’s Gold Medal Plates selects competition on Nov. 14. His winning dish included squab stuffed with pistachios and chanterelles served with puffed wild rice tossed

with apples and berries in hibiscus vinaigrette.

Ruth Wigman of Bistro Sofia won silver in the St. John’s regional and Andrew Hodge of Holiday Inn St. John’s took home bronze.

Ruiz Salvador of Fleur de Sel in Lunenburg, NS, took home the gold award at the Nova Scotia competition held at the Cunard Centre in Halifax on Oct. 17. His East Coast breakfast— a version of a fish cake, with bologna

AT L A N T I C R E S TAU R A N T N E W S

hash, fried egg, bacon, baked beans, green tomato chow chow, pickled beets and ketchup—earned him the gold.

Terry Vassallo of Café Chianti in Halifax won the silver medal at the Halifax competition and taking the bronze medal was Jason Lynch of Le Caveau Restaurant in Grand Pré, NS. Andrews and Ruiz Salvador will compete against each other and nine other Canadian chefs at the Gold Medal Plates national event next year including: • Edgar’s chef Marysol Foucault representing Ottawa; • Winner of the Toronto competition Lorenzo Loseto, George Restaurant; • Calgary winner Duncan Ly of Yellow Door Bistro; • Edmonton representative Paul Schufelt of the Century Hospitality Group; • Jonathan Thauberger of Crave Kitchen + Wine Bar, Regina; • For Winnipeg, Kelly Cattani of Elements the Restaurant; • Trevor Robertson of the Radisson Hotel, Saskatoon; and • The Acorn’s Brian Skinner, who won the Victoria competition.

A Montreal representative will be determined this month at a private event.

Since 2004, Gold Medal Plates has generated more than $7 million for Canada’s Olympic athletes.

P.E.I. Porktoberfest plumps up profits CHARLOTTETOWN—The second Jack Daniel’s barbeque sauce, ched- Media, the marketing company beannual P.E.I. Porktoberfest wrapped dar and mozzarella cheese, sliced po- hind Porktoberfest, said that she was up a month-long celebration of all- tatoes, sour cream, green onions and thrilled by this year’s support. “After things-pork and saw growth over its bacon, all of which was stuffed in puff the first week, we were hearing that inaugural year. some restaurants were running out pastry.

The event—designed to showcase According to Monsour, the win- of ingredients, and producers were the quality of P.E.I. pork—more than ning sandwich—crafted by chef Kent immediately seeing an increase in ordoubled the number of participat- Wilson and sous-chef Philip Scales ders,” Dover said in a statement. ing restaurants and sold more than especially for Porktoberfest—was a George Webster, minister of ag$144,000 of this year’s featured dish, take on a traditional Irish pasty and riculture and forestry, said he was the pulled pork sandwich. will remain on the menu alongside a pleased with the investments into the The 32 participating restaurants more traditional pulled pork sand- campaign from his department to from across the island battled for the wich. help create more awareness of P.E.I. Best Chef title and sold 12,975 sandIn its inaugural year, Porktober- pork. “Encouraging Islanders to buy wiches containing 4,537 pounds of fest spotlighted sausages and sold more local pork supports our proP.E.I. pork. more than 2,800 in 15 participating ducers, our rural communities and Customers voted online for their restaurants. our provincial economy,” Webster favourite pulled pork sandwich. The Melody Dover, owner of Fresh said in a statement.

Old Triangle in Charlottetown took home top prize for their entry dubbed “The Pudgy Piggy Pasty.”

“We are very excited about our win—you know we had a lot of great competition, there are a lot of excellent restaurants here and across P.E.I.— and it’s really nice to be honoured by coming in first place,” owner Paul Mansour told ARN. The sandwich From left: Paul Larsen, P.E.I. Hog Marketing Board, Melody Dover, Fresh Media, contained pulled Philip Scales, The Old Triangle and George Webster, minister of agriculture. pork smothered in

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www.atlanticrestaurantnews.com

A Halifax storefront comes to Fruition

By Colleen Isherwood, Senior contributing editor HALIFAX—The storefront location at the entrance to the Halifax Seaport Market is currently papered over with a large sign announcing that Fruition’s vegan and local food is coming soon.

Jessie Doyle and Seth Graham, owners of the two-year-old eatery, are excited about the new quarters at the market, moving from a smaller upstairs location off the beaten track.

“Our new space will be a storefront location at the Halifax Seaport Farmers’ Market, accessible both from within the market and from outside,” Doyle told ARN. When the new 275-square-foot location opens in January, it will almost double their production space, said Doyle.

An entrance outside the market means that they will no longer be limited to market hours, and can open six or seven days a week rather than just four.

“We will be expanding our menu offering a wider variety of meals, as well as serving fresh juices and smoothies,” said Doyle.

More space also means some capital improvements. Doyle and Graham will be purchasing a dishwasher and refrigerated salad prep counter, which will greatly improve efficiency.

“The larger space will also allow

us to have more shelving and displays for dry and shelf-stable products such as our house-made kale krisps, raw flatbread and power porridge. We will be hiring two or three more staff. We will also begin to wholesale to local businesses as well as offer small-scale catering,” Doyle added.

Doyle has recently graduated as a Registered Holistic Nutritional Consultant from the Canadian School of Natural Nutrition. “We will be expanding our nutritional education and consulting services such as workshops, classes and private counselling,” she said.

The motivation of kale Doyle and Graham of Fruition recently celebrated two years in the business. At first, their venture into foodservice was just a lark—they had been experimenting with raw food recipes at home and with friends.

“It was a personal interest, and it was pretty amazing to find food that tastes good and is healthy for you,” Doyle said.

Kale chips proved to be a crowd pleaser, with friends telling Doyle and Graham they should sell them. “We loved the [Halifax Seaport] Farmers’ Market, and thought it would be a fun hobby to hang out there and sell our kale chips.”

At the time, both had full-time jobs, Graham as a body piercer and Doyle as a personal support worker

in a retirement residence.

Doyle describes the kale krisps as “a salad with the water removed, so that it’s a crunchy snack, like a chip.” They cost $9 a bag, and come in cheese, dill and Thai flavours.

Things came to a turning point when the Nova Scotia kale season came to an end. Deciding that they didn’t want to import kale from the U.S., Doyle and Graham decided instead to try experimenting with other healthy and tasty snacks made with ingredients available in Nova Scotia.

They came up with a pumpkin seed pâté, with a base of sweet potatoes, which are available in Nova Scotia from late fall until early spring.

“In winter, we use apples, cabbage, sweet potatoes and onions, as we can get those things locally,” said Doyle.

Tabletop to storefront Initially, Fruition was a five-foot table at the Halifax Seaport Market.

“We got moved around in the first year and we realized we needed a licensed kitchen,” said Doyle.

At the end of October 2012, they

Jessie Doyle (left) and Seth Graham. Photo by Jeff Harper.

got their kitchen and shortly afterward, both started working full time for Fruition. They had a 140-squarefoot kitchen, and operated during market hours four days a week, from Thursday to Sunday.

By August 2013, they were ready to take the next step into a storefront operation and began looking for new quarters.

By then, Fruition had one part-

time employee who worked 20 hours a week and a couple of casual employees.

“We are so excited to continue to grow our business within the largest farmers’ market in Nova Scotia. Our business is built on principles of environmental sustainability, supporting local and healthy eating and we believe the Seaport Farmers’ Market is a perfect fit,” said Doyle.

HANDLING YOUR NEW POLYMER NOTES

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Tired of shopping around? The Atlantic Restaurant News 2014 Buyers' Directory will provide you with up-to-date listings for avaliable suppliers by category.

ATLANTIC RESTAURANT NEWS

A lcohol Section Beer

Diageo Canada Inc. Garrison Brewing Company Labatt Breweries Mark Anthony Group Molson Coors Brewing Company Oland Brewery PMA Canada Ltd. Premier Brands Propeller Brewery Quidi Vidi Brewery Robilan Imports Inc. Saverio Schiralli Agencies Ltd. Sleeman Brewery & Malting Co. The Kirkwood Group The Premium Beer Company

Decor-Resto Inc. Dor-Val Mfg. Ltd. Fort Marketing Ltd. - West Grosfillex Holsag Canada

7111 tranmere Drive Mississauga, on l5s 1M2 tel: 905-673-5644 Fax: 905-673-5745 www.jamcowood.com sales@jamcowood.com

Coolers

Bacardi Canada Constellation Brands, formerly Vincor International Inc. Diageo Canada Inc. Mark Anthony Group The Kirkwood Group

spirits

Atlantic Spirits And Wines Ltd. Bacardi Canada Beam Global Canada Inc. Canadian Iceberg Vodka Corp.

Charton Hobbs Inc. Churchill Cellars Ltd. Corby Spirit and Wine Diageo Canada Inc. Ernest & Julio Gallo Winery Canada Ltd. Pernod Ricard Canada PMA Canada Ltd. Saverio Schiralli Agencies Ltd. The Kirkwood Group

Wine

Atlantic Spirits And Wines Ltd. Barefoot Wine Benjamin Bridge Chateau des Charmes Wines Ltd. Churchill Cellars Ltd. Domaine de Grand Pré Foster's Wine Estates Canada Gehringer Brothers Estate Winery Jost Vineyards Ltd. Mark Anthony Group Peller Estates Wines PMA Canada Ltd. Select Wines

Decor Section Carpets, rugs & Mats

Canadian Linen and Uniform Service Mul-T-Mat & Supply Co.

Chairs

Contract Supply Corp.

Jetco MFG. Ltd. JSP Industries Inc. Keca International Rodo Industries Inc. Shorewood Furniture Ltd.

Flooring

Canadian Linen and Uniform Service Compass Flooring Ltd. Mul-T-Mat & Supply Co.

Furniture, Furnishings - interior Contract Supply Corp.

Davidson Furniture Specialties Ltd. Decor-Resto Inc. Dor-Val Mfg. Ltd. Holsag Canada Jamco Chairs JSP Industries Inc. Keca International

rodo industries inc.

44 Meg Drive london, on n6e 3r4 tel: 519-668-3711 / 800-265-1280 Fax: 519-668-3257 www.rodoinc.com sales@rodoinc.com Schoolhouse Products Inc.

Furniture, Furnishings - exterior Contract Supply Corp.

Dor-Val Mfg. Ltd. Fort Marketing Ltd. - West Grosfillex LCE Interiors

Palette Furniture Rodo Industries Inc. Southern Aluminum

linen - taBleCloths, napkins

Americo Inc. Bay West Paper (Wausau Paper) Canadian Linen and Uniform Service Eden Textile George Courey Inc. Globe Hotelware Agency Inc. Marko By Carlisle Tiimports Ltd. Tricific Enterprises Inc.

Menus, Menu Covers

Creative Impressions Inc. Divine Menu Covers Ltd. Kronos Menu Covers Menu & Plus Inc. Menu By Design Menu Tools Inc.

MusiC

DMX Canada PC Music SIRIUS Satellite Radio SOCAN Sound Products Limited

taBle tops

Contract Supply Corp.

Dor-Val Mfg. Ltd. Polar Plastics Ltd. Keca International Rodo Industries Inc. Schoolhouse Products Inc. Southern Aluminum

BarBeCue equipMent, sMokers

Brute Kitchen Equipment Inc. Cookshack Inc. Crown Verity Inc. GBS Foodservice Equipment M.K.E Industries NU-VU Food Service Systems Pig Out Roasters Pitco Frialator Inc.(Magikitchen) Smokaroma, Inc. Southern Pride Distributing L.L.C.

Bar equipMent, aCCessories

American Metalcraft Inc. B.A.R. Micro MFG. Ltd. Bar Maid Electric Glass Washers Beer Gas Systems Bevinco Blendtec Euro-Milan Distributing Freepour Controls Inc. Hamilton Beach Brands Inc.

uniForMs

Ansell Canada Inc. BVT- Chef Revival Inc./ SJCR Canada Canadian Linen And Uniform Service Chef Uniforms - Classic Chef Chef’s Hat Inc. Imagewear (Div. Mark’s Work Wearhouse) Murphy Gear Shoes For Crews, L.L.C. Showa Best Glove Sika Footwear, a division of Ecolab Corp.

Skechers

Tricific Enterprises Inc. Unisync Wear Well Garment Company Work Authority (Formerly Iseco)

equipment Section aBM MaChines

to browse arn’s interactive, searchable, online Buyers’ Directory or to update your listing visit: www.restaurantbuyersguide.ca

Distex M & M Inc. Doyon Equipment Inc. Earthstone Wood/Gas Fire Ovens G. Cinelli-Esperia Machine Corporation Ltd. Garland Canada Hobart Food Equipment Group Canada (FEG) Lessard Agencies Ltd. MFG Tray Co. NU-VU Food Service Systems Rational Canada Inc. Ronco Protective Products Saeco Canada Inc. The Middleby Corporation Unifiller Systems Inc.

Atlantic Hospitality and Technologies Ltd. Cash Station (Trademark of Security Bancorp Inc.) Del-Coin Direct Cash ATM Frisco Bay Industries Ltd. Inkas Group of Companies

Bakery equipMent, supplies

Anetsberger Brothers Inc. Bakers Pride Oven Company Brute Kitchen Equipment Inc. Crown Custom Metal Spinning Inc.

675 the parkway peterborough, on k9J 7k2 tel: 800.361.5361 / 705.743.5361 Fax: 705.743.4312 www.harco.on.ca sales@harco.on.ca

Tomlinson Industries Vollrath Company L.L.C.

Carts, Carriers

Brute Kitchen Equipment Inc. Cambro Manufacturing Company Cari-All Products Inc. Carter-Hoffmann Hatch Industries Ltd. Johnson-Rose Inc. Rubbermaid Canada Commercial Products Tarrison Products Ltd.

China, DinnerWare

Browne + Co. Dudson (North America) Fortessa of Canada Globe Hotelware Agency Inc. G.E.T. Enterprises Homer Laughlin China Co. Noritake Canada Ltd. Oneida Canada Ltd. Sirius Tabletop Corporation Steelite International Canada Ltd. Syracuse China Company Tableware Solutions Ltd. The Hall China Co. Trudeau Corporation Villeroy & Boch Tableware World Tableware Inc. WWRD Canada Inc. (Wedgewood, Waterford, Royal Doulton)

Cleaning

3M Canada

Clorox professional products Company 150 Biscayne Crescent Brampton, on l6W 4v3 tel: 1-866-789-4973 Fax: 905-454-6670 www.cloroxprofessional.ca cleaning@ clorox.com Colgate-Palmolive Canada Inc.

ISI Cream Whipper / Jascor Housewares Inc. Magnuson Industries, Inc. Nor-Lake Inc. Perlick Corp.

Traex

BuFFet equipMent, CaFeteria equipMent, supplies

Browne + Co. Brute Kitchen Equipment Inc. Bunn-O-Matic Corporation of Canada Canada Cutlery Inc. Celco Inc. Front of House G.E.T. Enterprises Inc. Hatch Industries Ltd. Kason Industries Lessard Agencies Ltd. Lockwood Manufacturing Company PanSaver Ovenable Pan Liners Prince Castle Inc. Randell Manufacturing Rational Canada Inc. SCA Tissue Silesia Velox Grill Machines Ltd. Southern Aluminum Specialty Beverage Solutions Sterno Candle Lamp Syracuse China Company Tableware Solutions Ltd.

5105 tomken road Mississauga, on l4W 2x5 tel: 1-800-352-5326 Fax: 1-800-665-5256 www.whycleanmatters.com marketing@ecolab.ca Proctor & Gamble Professional

CoFFee equipMent

Alfa Cappuccino Imports Inc. Bunn-O-Matic Corporation of Canada Canterbury Coffee Corporation Euro-Milan Distributing

Foodservice Canada Ltd. Saeco Canada Inc. Schaerer Espresso Machines Swissh Commercial Equipment Inc. Tomlinson Industries Van Houtte Inc.

ConCession equipMent, supplies

A.J. Antunes & Co. APW Wyott Cooper-Atkins Corporation Great Western Products Hatco Corporation SCA Tissue Serve-Canada Food Equipment Ltd. Server Products Silesia Velox Grill Machines Ltd. Specialty Beverage Solutions Star Manufacturing International Inc. TFI Food Equipment Solutions Inc. Tomlinson Industries

Containers (FooD)

Cambro Manufacturing Company Conference Cup Ltd. D&W Fine Pack Georgia Pacific Canada Consumer Products Hatco Corporation Pactiv Canada Inc. Pliant Corp. (Formerly Roll-OSheets Canada Ltd.) Polar Plastics Ltd. Reynolds Food Packaging Canada Inc. Rubbermaid Canada Commercial Products Serve-Canada Food Equipment Ltd.

Dealer - equipMent

Arctic Refrigeration and Equipment B&B Sales Limited (RED) Corner Brook Big Erics Inc. Brokerhouse Distributors Inc. Bunzl Canada Ltd. (ESI) New Brunswick Cameron Restaurant Equipment Davidson Food Equipment & Supply Ltd. (RED) Fredericton ESI Ferguson Sales Inc. H&K Canada J.R. Mahoney Limited (ESI) Jessom Food Equipment Mac Food Equipment Maritimes Restaurant Equipment & Accessories Maxum The Commercial Kitchen Depot Russell Food Equipment - Halifax Sodexo Ontrack Purchasing Services Sun Bakery Equipment Sales Ltd. Moncton Vision Food Systems Inc.

DishWashing equipMent, supplies

Avmor Ltd./Kleen Canada Blakeslee Foodservice Equipment Celco Inc.

Cooper-Atkins Corporation

Hamilton Beach Brands Inc. Mother Parker’s Tea & Coffee Inc. Nestle Professional/Vitality

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ATLANTIC RESTAURANT NEWS 2014 BUYERS’ DIRECTORY

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Hobart Food Equipment Group Canada (FEG) Insinger Machine Co. Jet Tech Systems / Canadist International Miele Power Soak Proctor & Gamble Professional Inc. San Jamar Foodservice Swissh Commercial Equipment Inc. Whirlpool Corporation

Dispensers (non-Beverage)

Chef Specialties Deb Canada Inc. Ecolab Kruger Products Limited Ronco Protective Products San Jamar Foodservice SCA Tissue Serve-Canada Food Equipment Ltd. Traex

Display Cases - refrigerateD anD non-refrigerateD

Advanced Technology Products A.J. Antunes & Co. Alto-Shaam Inc. Brute Kitchen Equipment Inc. Henny Penny Corporation Hoshizaki America Inc. IFI Ontario (Decastris) Lessard Agencies Ltd. Foodservice Equipment Lockwood Manufacturing Company Serve Canada True Food International

flatware

Browne + Co. Dexter-Russell, Inc. Globe Hotelware Agency Inc. IVO Cutlery Canada Ltd. Johnson-Rose Inc. Oneida Canada Ltd. Sagetra Inc. Steelite International Canada Ltd. Tableware Solutions Ltd. Villeroy & Boch Tableware World Tableware Inc. Zwilling J.A. Henckels Canada Ltd.

fooD proCessing equipment

Berkel Company Bettcher Industries Inc. Dynamic International Globe Food Equipment Co. Hamilton Beach Brands Inc. Robot Coupe Tarrison Products Ltd. Tiger Canada Distribution Varimixer C/O Garland Vita-Mix

fryers

American Range Anetsberger Brothers Inc. APW Wyott Autofry Distex M & M Inc. Frymaster Corp. C/O Garland Commercial Ranges Garland Canada GBS Foodservice Equipment Henny Penny Corporation Hobart Food Equipment Group Canada (FEG) Keating Of Chicago Inc. Kendale Products Ltd. M.K.E. Industries Perfect Fry Company Permul Limited Pitco Frialator Inc.(Magikitchen) TFI Food Equipment Solutions Inc.

glassware

Anchor Hocking Browne + Co. Dudson (North America) Fortessa Of Canada Front of House Globe Hotelware Agency Inc. Jym Line Glassware Libbey Canada Inc. Oneida Canada Ltd. Recoplast Ltd. Steelite International Canada Ltd. Tableware Solutions Ltd. Villeroy & Boch Tableware

griDDles, grills

Accutemp Products Inc.

Anetsberger Brothers Inc. APW Wyott Bakers Pride Oven Company Bethco Agencies Limited Electrolux Professional (Dito) Garland Canada GBS Foodservice Equipment Lessard Agencies Ltd. M.K.E. Industries Permul Limited Pitco Frialator Inc. (Magikitchen) The Middleby Corporation

iCe maChines, CuBers, iCe storage equipment

Bunn-O-Matic Corporation of Canada Hoshizaki America Inc. Ice-O-Matic/Mile High Equipment Co. Ltd. Kold-Draft Manitowoc Ice Inc. Permul Limited Scotsman Ice Systems TFI Food Equipment Solutions Inc.

inDuCtion Cooking

Cooktek Electrolux Professional (Dito) Globe Hotelware Agency Inc. Regal Ware Inc. Vollrath Company L.L.C.

kettles - steam & eleCtriC

JustSteph Sales Inc. Merco Products, A Division of Manitowoc The Middleby Corporation Tomlinson Industries

knives, knife sharpening

Bettcher Industries Inc. Canada Cutlery Inc. IVO Cutlery Canada Ltd. Sagetra Inc. SMICO Inc. Victorinox Switzerland Zwilling J.A. Henckels Canada Ltd.

manufaCturers’ agents

Arnott Distributors Inc. B&K Agencies Bethco Agencies Limited Bum Contract Furniture Chesher Equipment Ltd. Copperfield Agencies Ltd. E&S Marketing Inc. Flanagan Agencies Inc. KGB Marketing Inc. Milneco Rabco Food Service Limited Ron Henry & Associates Taylor Agencies W.D. Colledge Co. Ltd.

miCrowave ovens

Amana Commercial Products Panasonic Canada Inc. Permul Limited Serve-Canada Food Equipment Ltd.

ovens - Bakery

Brute Kitchen Equipment Inc. Doyon Equipment Inc. Earthstone Wood/Gas Fire Ovens Henny Penny Corporation NU-VU Food Service Systems

pizza equipment, proDuCts

Alfa Cappuccino Imports Inc. Alto-Shaam American Metalcraft Inc. Anetsberger Brothers Inc. APW Wyott Bakers Pride Oven Company Bluebird Manufacturing Brute Kitchen Equipment Inc. Crown Custom Metal Spinning Inc. CTX, A Middlebury Company Distex M & M Inc. Electrolux Professional (Dito) Euro-Milan Distributing Garland Canada Hatco Corporation Lockwood Manufacturing Company Merco Products, Division of Manitowoc Pansaver Ovenable Pan Liners Robot Coupe Serve-Canada Food Equipment Ltd. The Middleby Corporation

Thunderbird Food Machinery Inc. Tomlinson Industries Wood Stone Corporation

plastiCware - DisposaBle

Cowling and Braithwaite Co. Ltd. Georgia Pacific Canada Consumer Products G.E.T. Enterprises Inc. Harco Enterprises Norseman Plastics Pliant Corp. (formerly Roll-OSheets Canada Ltd.) Pactiv Canada Inc. Polar Plastics Ltd. Reynolds Food Packaging Canada Inc. Ronco Protective Products Solo Cup Canada Stir Sticks & Picks International Inc. Tiimports Ltd. Unisource Canada Inc.

pos systems

AM/PM Service Ltd. Atlantic Hospitality And Technologies Ltd. Cash Station (trademark of Security Bancorp Inc.) Casio Canada Ltd. Caterease Software/Horizon Business Services CLS Info Compatible Computer Services Cratos Technology Solutions Incorporated East Coast POS Givex IBM Canada Ltd. InnSource Solutions Inc. Micros Systems Inc. Monaris Solutions Corp.

Panasonic Canada Inc. PixelPoint POS Canada

Rational Canada Inc. Southern Pride Distributing L.L.C. The Middleby Corporation Toastmaster, a Middleby Company Vollrath Company L.L.C.

refrigeration equipment, serviCe & harDware

Advanced Technology Products APW Wyott Beverage-Air Built Rite Solutions Canadian Curtis Refrigeration Inc. Cooper-Atkins Corporation Distex M & M Inc. Electrolux Professional (Dito) Habco Hoshizaki America Inc. Master-Bilt M.K.E. Industries Norbec Systems Inc. Nor-Lake Inc. Silver King Tarrison Products Ltd. True Refrigeration Western Refrigeration & Beverage Equipment Ltd.

restroom equipment, supplies

BVT-Chef Revival Inc./ SJCR Canada Canadian Linen And Uniform Service Capital Paper Products Cascades Tissue Group Chandler Sales Deb Canada Inc. Diversey Canada Inc./Drackett Professional Ecolab Georgia Pacific Canada Consumer Products KBC Specialty Products Inc. Kruger Products Limited Proctor & Gamble Professional Inc. Rubbermaid Canada Commercial Products SCA Tissue

sCales posera software inc./maitre’D 2020 university, suite 1900 montreal, qC h3a 2a5 tel: 514-499-1312 / 888-404-2662 faX: 514-499-9951 www.maitredpos.com Profitek P.O.S. Solutions Radeon Advanced POS Solutions Radiant Systems/Aloha POS Runsoft Computer Systems Sharp Electronics Of Canada Squirrel Systems Technic POS Toshiba TEC Canada Inc. Victor Business Products (Sharp Electronics Of Canada) Visual Information Products

pots, pans

Bluebird Mfg. Browne + Co. Crown Custom Metal Spinning Inc. Insinger Machine Co. Padinox Inc. Regal Ware Inc. Vollrath Company L.L.C.

raCks & storage

Brute Kitchen Equipment Inc. Cari-All Products Inc. Cres Cor Crown Custom Metal Spinning Inc. Ecolab Julien Commercial Kitchen Solutions Market Forge Industries Inc. Metropolitan Wire (Canada) Ltd.

ranges, Broilers & rotisseries

Bakers Pride Oven Company Blodgett Oven Company Distex M & M Inc. Garland Canada GBS Foodservice Equipment Hardt Equipment Manufacturing Kendale Products Ltd. Lessard Agencies Ltd. M.K.E. Industries Nu-Vu Food Service Systems Permul Limited Pitco Frialator Inc.(Magikitchen)

Browne + Co. Ecolab Gemsys Money Handling Systems Globe Food Equipment Co. JustSteph Sales Inc. Kilotech Toshiba TEC Canada Inc.

sliCers

Berkel Company Bizerba Canada Inc. Canada Cutlery Inc. Eurodib Globe Food Equipment Co. Robot Coupe Vollrath Company L.L.C.

thermometers

Advanced Technology Products Cooper-Atkins Corporation Ecolab Thermor Ltd.

toasters

Belleco, Inc. Hamilton Beach Brands Inc. Hatco Corporation JustSteph Sales Inc. Lessard Agencies Ltd. Foodservice Equipment Merco Products, A Division of Manitowoc Prince Castle Inc. The Middleby Corporation

trays

Carlisle Foodservice Products Cambro Manufacturing Company CiMa-Pak Corp.

GET Enterprises Inc. Johnson-Rose Inc. MFG Tray Co. Norseman Plastics Pactiv Canada Inc. Polar Plastics Ltd. Rubbermaid Canada Commercial Products

utensils - kitChen & Cooking

Bluebird Mfg. Cameron Restaurant Equipment Ltd. Canada Cutlery Inc. Chef Specialties G.E.T. Enterprises Inc.

IVO Cutlery Canada Ltd. Johnson-Rose Inc. Sagetra Inc. Thermor Ltd. Thunder Group Inc. Trudeau Corporation Zwilling J.A. Henckels Canada Ltd.

warming & holDing equipment

Alto-Shaam Canada Inc. Carter-Hoffmann Cooktek FWE - Food Warming Equipment Co. Inc. GBS Foodservice Equipment Kendale Products Ltd. Metropolitan Wire (Canada) Ltd.

Food Section appetizers, hors D’oeuvres

Bonte Foods Limited Cavendish Farms Clearwater Seafood High Liner Foods Inc. IFC Seafood Janes Family Foods Ltd. King And Prince Seafood Lamb Weston McCain Foods Canada Plats du Chef Readyfoods, division GVF Inc. Reuven International Selkirk Foods

Bakery proDuCts

Backerhaus Veit Ltd. BakeMark Ingredients Canada Ltd. (AFD) - Richmond H.O. Canada Bread Company Ltd. Carole’s Cheesecake Co. Ltd. Dealers Ingredients Inc. Dolphin/Village English Bay Batter Inc. Fancy Pokket Corp.

General Mills Canada Corporation Gourmet Baker Inc. Hillshire/Sara Lee Horizon Milling Oakrun Farm Bakery Ltd. Otis Spunkmeyer Canada Ltd. P&H Milling Group Pregel Canada Puratos Canada Inc. Rich Products Of Canada Ltd. Richardson Foods, division of H.J. Heinz Co. of Canada Sarsfield Foods Limited The Original Cakerie Ltd. Tradition Fine Foods Ltd. Weston Foodservice Ltd.

Beverages - hot & ColD

A. Lassonde Inc. Bunn-O-Matic Cafe Essentials Canada Dry Mott's Inc. Canterbury Coffee Corporation Coca-Cola Beverages Ltd. Dr. Smoothie Brands E.D. Smith & Sons Ltd. Earth’s Own Food Company Gerhards Importers Canada Ltd. H.J. Heinz Company of Canada Ltd. Kraft Foodservice Inc. Mixology Canada Inc. Mott's Canada Foodservice Nestle Foodservice Canada Nestle Professional / Vitality Foodservice Canada Ltd. Ocean Spray International Inc. Pepsi QTG Scotsburn Dairy Group Sunpac Foods Ltd. Torani Italian Syrups W.T. Lynch Foods Limited

Breakfast fooDs

Burnbrae Farms Ltd. Cavendish Farms Fancy Pokket Corp.

EggSolutions General Mills Canada Corporation Jadee Meat Products Kellogg Canada Inc. Kraft Foodservice Inc. Lamb Weston Canada Maple Leaf Foodservice McCain Foods Canada Oakrun Farm Bakery Ltd. Parmalat Canada Pepsi QTG Rich Products Of Canada Ltd. Sun Rich Fresh Foods Inc. TMF - The Meat Factory

Trilogy Egg Products Inc.

Cheese, Cheese proDuCts

Arla Foods Inc. Dealers Ingredients Inc. Finica Food Specialties Kraft Foodservice Inc. Parmalat Canada Salerno Dairy Products Saputo Foods Ltd. (Dairyworld Foods) Scotsburn Dairy Group

Coffee & tea

Alfa Cappuccino Imports Inc. Bunn-O-Matic Canterbury Coffee Corporation Elco Fine Foods Inc. Faema Canada G.E. Barbour Gerhards Importers Canada Ltd. Just Us! Coffee Roasters Co-op Kraft Foodservice Inc. Metropolitan Tea Company Ltd., The Mixology Canada Inc. Mother Parker’s Tea & Coffee Inc. Nestle Foodservice Canada Nestle Professional / Vitality Foodservice Canada Ltd. Reunion Island Coffee Limited Schaerer Espresso Machines Specialty Beverage Solutions Starbucks Coffee Canada Van Houtte Inc.

Cookies

Dare Foods Limited - Food Service Division Rich Products Of Canada Ltd.

ConDiments - general

Derlea Brand Foods E.D. Smith & Sons Ltd. H.J. Heinz Company of Canada Ltd. JFC International (Canada) Inc. Kikkoman Sales USA, Inc. McIlhenny Company Tabasco Olive-it Canada Reckitt Benckiser Canada Inc. Richardson Foods, division of Heinz Canada Select Food Products Ltd. Smucker Foods Of Canada Strub Brothers Limited Unilever Food Solutions Wing’s Foods Of Alberta Ltd.

Dairy proDuCts

Agropur Dairytown Products Ltd. Dealers Ingredients Inc. Elco Fine Foods Inc. Farmers Cooperative Dairy Gay Lea Foodservice Kozy Shack Enterprises Natrel Inc. Parmalat Canada Saputo Foods Ltd. (Dairyworld Foods) Scotsburn Dairy Group

Desserts & Dessert proDuCts

Berzaci Carole's Cheesecake Company Ltd. Gourmet Baker Inc. Gumpert’s Martin Desserts McCain Foods Canada Pfalzgraf Patisserie

Smucker Foodservice The Eli’s Cheesecake Company W.T. Lynch Foods Limited

DistriButors - fooD

Amalgamated Dairies Ltd. (ADL) Atlantic Grocery Distributors Ltd. Atlantic Wholesalers Ltd. - NS Better Food Concepts Cafe Essentials Costco Wholesale Canada Ltd. Eastern Foodservice Edfrex GFS - Atlantic Inc. Giraffe Food & Beverage Ideal Foodservice IFC Seafood Kehan Food Imports Inc. NAYSYS - Moncton (SYSCO) O.H. Armstrong Foodservice Ltd.

10 | Perfection Foods (ADL) Sysco Food Services of Atlantic Canada Sysco - Moncton Sysco - St. John’s Willowfield Enterprises Ltd.

Eggs, Egg Products

Burnbrae Farms Ltd. EggSolutions Inc. Nova Scotia Egg Producers Trilogy Egg Products Inc.

Ethnic Foods

Amaranto Food Trading Bonte Foods Limited Burke Corporation ConAgra Foods Canada Inc. Elco Fine Foods Inc. Finica Food Specialties Grecian Delights Italpasta Ltd. JFC International (Canada) Inc. Meaty Meats Inc. Mission Foods Patak's Foods Limited Pintys Delicious Foods Sonora Foods Weston Foodservice Ltd. Wing’s Foods Of Alberta Ltd. Wong Wing Foods, division of McCain Foods

Fish & sEaFood

Aqua Star Inc. Atlantic Aqua Farms Inc. Azuma Foods (Canada) Co. Ltd. Clearwater Seafoods Limited Cooke Aquaculture Partnership (Atlantic) Comeau Sea Foods Confederation Cove Mussel Co. Ltd. Export Packers Company Limited Fisherman's Market International Inc. Future Seafoods

ATLANTIC RESTAURANT NEWS 2014 BUYERS’ DIRECTORY Dole Packaged Foods Norpac Food Sales Shafer Haggart Ltd. Sun Rich Fresh Foods Inc. Sunkist Growers The California Cling Peach Board

Fruit JuicEs

A. Lassonde Inc. Cafe Essentials Coca-Cola Beverages Ltd. Gerhards Importers Canada Ltd. Kraft Foodservice Inc. Mott's Canada Foodservice Nestle Professional/Vitality Foodservice Canada Ltd. Ocean Spray International Inc. Parmalat Canada Pepsi QTG Scotsburn Dairy Group Sunpac Foods Ltd. Sun-Rype Products Ltd.

hEalthcarE Foods

Aliments ED Foods Inc. Campbells Foodservice EggSolutions Inc. Hain Celestial Canada (Yves Veggie Cuisine) McCormick Canada Meaty Meats Inc. Nestle Foodservice Canada Olymel/Galco Parmalat Canada Piller’s Fine Foods, division of Premium Brands Pintys Delicious Foods Reuven International Shafer Haggart Ltd. Trilogy Egg Products Inc. W.T. Lynch Foods Limited

hot chocolatE

Associated Brands Cafe Essentials Dr. Smoothie Brands Mother Parker’s Tea & Coffee Inc. Nestle Foodservice Canada Nestle Professional/Vitality Foodservice Canada Ltd. Richardson Foods, division of H.J. Heinz Co. of Canada

Corporation Jadee Meat Products McCain Foods Canada Nestle Foodservice Canada Olive-it Canada Olymel/Galco P & H Milling Group Parmalat Canada Rich Products of Canada Ltd. Saputo Foods Ltd. (Dairyworld Foods) Tyson Foods, Inc. VIAU Foods Inc.

Portion Packs

H.J. Heinz Company of Canada Ltd. McIIhenny Company Tabasco Renée’s Gourmet Foods Inc. Richardson Foods, division of H.J. Heinz Co. of Canada Smucker Foods of Canada Sun Rich Fresh Foods Inc. W.T. Lynch Foods Limited Wing’s Foods of Alberta Ltd.

PotatoEs, Potato Products

Basic American Foods Cavendish Farms Lamb Weston Canada McCain Foods Canada Potatoes New Brunswick

Poultry

Burke Corporation Export Packers Company Limited Janes Family Foods Ltd. JD Sweid, Formerly Elmira Poultry Inc. King Cole Ducks Ltd. Maple Leaf Foodservice Maple Lodge Farms Nikolaos Fine Foods Ltd. Olymel/Galco P&H Foodservice Pierre Frozen Foods Piller’s Fine Foods, division of Premium Brands Pintys Delicious Foods Readyfoods, division GVF Inc.

MayonnaisE

Kraft Foodservice Inc. Rene’s Gourmet Foods Inc. Richardson Foods, division of H.J. Heinz Co. of Canada Unilever Food Solutions

Indian Point Marine Farms Ltd. Janes Family Foods Ltd. King And Prince Seafood Mersey Point Fish Products Ltd. Ocean Fisheries Ltd. Oceanfood Sales Ltd. Prince Edward Aquafarms Sea Watch International Ltd. Shafer Haggart Ltd. Trident Seafoods Corp.

True North Salmon Willowfield Enterprises Ltd.

Food BrokEr

Aliments ED Foods Inc. AMCA Sales & Marketing Concord National Inc. Focus Food Brokers Freeman Signature International Pacific Sales Ltd. PJB - Primeline - A Marketing and Sales Agency Ronahan Food Brokers Limited Rosemount Sales & Marketing Target Food Brokers Thomas Large & Singer Tree Of Life Canada Inc. Trimark Sales & Marketing TTS Marketing Unidirect Sales & Marketing Upper Canada Food Group Ltd.

FrEnch FriEs

Cavendish Farms Lamb Weston Canada

reuven international global Poultry Experts 1881 yonge street, suite 201 toronto, on M4s 3c4 tEl: 416-929-1496 FaX: 416-929-1499 www.reuven.com info@reuven.com

MEat

Bonte Foods Limited Burke Corporation Cardinal Meat Specialists Ltd. Export Packers Company Limited Hormel Foods International Corporation Jadee Meat Products Lesters Foods Limited Maple Leaf Foodservice Meaty Meats Inc. Montpak International New Zealand Lamb Co. Olymel/Galco Piller’s Fine Foods, division of Premium Brands Sofina Foods The Bruss Company TMF - The Meat Factory Tyson Foods, Inc. VIAU Foods Inc.

oils, Fats & shortEnings

ACH Food Companies Inc. Bunge Canola Info ConAgra Foods Canada Inc. Dealers Ingredients Inc. Dow Agro Sciences Hubbert Industries Proctor & Gamble Professional Inc. Richardson Oilseed Limited

Pasta, noodlEs

Italpasta Ltd. Nestle FoodService Canada Olivieri Foods Ltd.

Tyson Foods, Inc.

Simplot Company

Fruits - gEnEral

A. Lassonde Inc. Alasko IPS Frozen Foods Inc.

sEasonings, sPicEs, hErBs

Aliments ED Foods Inc. Chef Specialties Derlea Brand Foods Kerry Ingredients & Flavours Malabar Super Spice McCormick Canada McIIhenny Company Tabasco

snacks, snack Food

California Walnuts Frito Lay Canada Humpty Dumpty Snack Foods J&J Snack Foods Corp.

Johnvince Foods Distribution Kellogg Canada Inc. MARS Food Services (division of Effen Foods) Piller’s Fine Foods, division of Premium Brands Trophy Foods Inc.

souPs

Aliments ED Foods Inc. Bonte Foods Limited Campbells Foodservice Clearwater Seafoods Limited Partnership H.J. Heinz Company of Canada Ltd. Neil Jones Food Company Nestle Foodservice Canada Norpac Food Sales Sea Watch International Ltd. Unilever Food Solutions

toMatoEs, toMato Products

California Tomato Growers ConAgra Foods Canada Inc. E.D. Smith & Sons Ltd. H.J. Heinz Company of Canada Ltd. Italpasta Ltd. Neil Jones Food Company Stanislaus Food Products

toPPings - WhiPPEd

Gay Lea Foodservice Parmalat Canada Rich Products of Canada Ltd. Richardson Foods, division of Heinz Canada

VEgEtaBlEs

Pregel Canada

Yogen Fruz

ServiceS Section associations

Beef Information Centre Canadian Association of Foodservice Professionals Canadian Culinary Federation (CCFCC) Canadian Produce Marketing Association Canadian Restaurant And Foodservices Association (CRFA) CanolaInfo Dairy Farmers of Canada Montreal Food And Consumer Products of Canada Heart & Stroke Foundation of Canada Hospitality Newfoundland and Labrador Hotel Association Of Canada National Sunflower Association Of Canada Inc. Restaurant Association Of Nova Scotia Taste Of Nova Scotia Tourism Industry Association of New Brunswick Tourism Industry Association of Nova Scotia Tourism Industry Association of Prince Edward Island Wild Blueberry Association of Canada

Banks

Bank of Canada CIBC Interac

Buying grouPs Groupex Unipco

consultants - ManagEMEnt, MarkEting, training

Brick And Mobile Enbridge Gas New Brunswick Justin eTraining Marsh Canada Menu Tools Inc. Runsoft Computer Systems Traincan Inc.

crEdit cards

American Express (Amex Canada) Diners Club/enRoute Discover Card MasterCard Moneris Solutions TD Visa VISA Canada

disPosaBlE & PaPEr Products

Annemar Apparel, Formerly Canawipe Distributors Ltd. Polar Plastics Ltd. SCA Tissue SSP Group

EMPloyMEnt agEnciEs

Canadian Tourism Human Resource Council

EntErtainMEnt EquiPMEnt, sErVicEs Actionmatic Advanced Products Group Bell TV DMX Canada

NTN Buzztime Canada, Inc. PC Music Sound Products Limited Starburst Coin Machines Inc.

garBagE disPosal

Clean River, a divison of Midpoint International Inc. In-Sink-Erator (Emerson Electric) Rothsay Recycles Waste Management of Canada Corp.

PEst control

Abell Pest Control Inc. Ecolab HD Supply Facilities Maintenance Orkin PCO Services

rEcycling, coMPactors

Resource Recovery Fund Board Rothsay Recycles

sEcurity

Ansell Canada Inc. Cummins Allison ULC Guardian Safe Company Inkas Group of Companies

utilitiEs

Enbridge Gas New Brunswick Irving Oil Ltd. Superior Propane

Alasko IPS Frozen Foods Inc. Arctic Gardens

ricE

Dainty, Les Aliments Dainty Foods MARS Food Services (division of Effen Foods) Shafer Haggart Ltd.

salad drEssings

Carole’s Cheesecake Company Ltd. Dr. Oetker Ltd. E.D. Smith & Sons Ltd.

Renée’s Gourmet Foods Inc. Richardson Foods, division of H.J. Heinz Co. of Canada Unilever Food Solutions

saucEs, BasEs

Pizza, Pizza Products

Bonte Foods Limited Burke Corporation Chase Global Foods Ltd. Conagra Foods Canada Inc. H.J. Heinz Company of Canada Ltd. Horizon Milling Hormel Foods International

Ltd. Neil Jones Food Company Nestle Foodservice Canada Olivieri Foods Ltd. Renée’s Gourmet Foods Inc. Richardson Foods, division of H.J. Heinz Co. of Canada Ronzoni Foods Canada Corporation Torani Italian Syrups Unilever Food Solutions W.T. Lynch Foods Limited Wing’s Foods of Alberta Ltd.

Canadian Produce Marketing Association Cavendish Farms Fresh USA (CA & FL) Tomatoes Gielow Pickles H.J. Heinz Company of Canada Ltd. Hain Celestial Canada (Yves Veggie Cuisine) ID Foods Corporation Moneys Mushrooms Ltd. Norpac Food Sales Ponderosa Mushrooms Shafer Haggart Ltd.

WatErs - carBonatEd, non-carBonatEd

Danone Inc. Nestle Waters Canada Parmalat Canada Pepsi QTG Seaman’s Beverages Ltd.

yogurt Campbells Foodservice E.D. Smith & Sons Ltd. Earth’s Own Food Company Gerhards Importers Canada Ltd. H.J. Heinz Company of Canada

Cafe Essentials Danone Inc. Dr. Smoothie Brands Gay Lea Foodservice General Mills Canada Corp.

Natrel Inc. Parmalat Canada

to browse arn’s interactive, searchable, online Buyers’ directory or to update your listing visit: www.restaurantbuyersguide.ca

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D E C E M B E R 2 013

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BeverageNews A REPORT ON THE BEVERAGE INDUSTRY

NS haskap Nacho Week: P.E.I Brewing Company’s creative promotion company juiced for foodservice

17 as part of the event. “The whole thing just took off way better than I ever thought it would,” Al Douglas, marketing manager for P.E.I. Brewing Company told ARN. Douglas added that the company Facebook page received more than 1,000 likes.

Water’s Edge Resto Bar & Grill’s winning creation, “Barn Yard Nachos,” was comprised of pulled pork, ground chicken and beef, smoked cheese, stuffed jalapenos, black olives, peppers, green onion, and tomato on tri-coloured corn chips.

From left: Megan Dougan, Brian Mullally and Christine Handrahan, Water’s Edge Resto Bar & Grill, and Al “Restaurants are saying it’s Douglas, P.E.I. Brewing Company. been fantastic for them, bringing CHARLOTTETOWN—The Prince Edward in more business than it usually Island Brewing Company teamed up with its would this time of year,” Douglas said, adding customers to help sales during a traditionally that the event also helped to further the ongoslow period with the inaugural Nacho Week. ing exposure of craft-brewed beer to Islanders.

Seven restaurants from across Char“The craft beer world is something that is lottetown served up their best version of the starting to catch on here now and it’s huge in popular dish while customers voted for their places like Ontario and B.C.,” Douglas said. favourite online. More than 1,000 plates of “Here, it is all about the education side behind nachos were sold between Nov. 8 and Nov. craft beer.”

BLOCKHOUSE, NS—LaHave Forests launched Haskapa products to the mainstream market and foodservice operators at the Toronto Gourmet Food & Wine Expo in mid-November.

According to Haskapa commercial director Liam Taylor, the Japanese haskap berry—also known as the blue honeysuckle—thrives in the LaHave Forests just outside of Bridgewater, NS. Taylor told ARN the “twin berry” (which has three skins) has a “huge amount of tannins” and could be used as a wine substitute or to create cocktails.

The products and berries have been used in muffins, pancakes, smoothies and to make jams, cheesecakes, coulis and chutneys in a number of Nova Scotia restaurants. “What’s really excited us is the way that people have jumped on the flavour profile of the haskap

berry; it’s slightly tangy, but it’s still got some sweetness there,” said Taylor. He describes the taste as similar to a raspberry or blackberry.

At the food and wine show, Taylor said the presence of Boreal Berry Farm & Winery from Ontario—who crafted a haskap wine with Dominic Rivard—by was encouraging. “It just goes to show that there is real interest,” he said.

The company has been promoting its products and testing them through Nova Scotia businesses including The Wooden Monkey and Rockbottom Brewpub in Halifax and Nicki’s Inn in Chester, NS.

Save $5,000

Ketchup production in Fremont, OH.

an estimated year one and

Heinz ketchup squeezed out of McDonald’s menu OAK BROOK, IL—McDonald’s announced on Oct. 25 that Heinz ketchup will no longer be served in its restaurants.

The fast-food giant said that it be switching ketchup brands after a more than 40-year relationship with Heinz.

“As a result of management changes at Heinz, we have decided to transition our business to other suppliers over time,” McDonald’s Canada said in a statement.

H.J. Heinz Co. was purchased on June 7 by Berkshire Hathaway—a conglomerate owned

by U.S. billionaire Warren Buffet—and 3G Capital, a Brazilian investment firm, which owns McDonald’s long-time competitor Burger King.

Following the $28-billion acquisition, former Burger King chief executive officer, Bernardo Hees took over as CEO of H.J. Heinz Co.

Hakapa commercial director Liam Taylor.

Heinz said it is their policy not to comment on their relationships with customers.

On Nov. 14, Heinz announced the closure of three of its North American plants: one in Florence, SC (200 employees); one in Pacatello, ID (410 employees); and another in Leamington, ON (740 employees).

“We have reached the difficult but necessary decision to reduce the size of our North American factory-based employee population by approximately 1,350 positions,” Heinz spokesperson, Michael Mullen said in a statement. “Heinz fully appreciates and regrets the impact our decision will have on employees and the communities in which these factories are located,” the statement read.

It is unknown whether the loss of the McDonald’s account contributed to the plant closures.

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Social Media and

LEVERAGING YOUR STAFF’S SOCIAL NETWORK

BY JP MARTINDALE

T

he most underutilized asset is a restaurant staff ’s social network.

According to Facebook, the av average person has 160 friends. Whereas, an employee under the age of 25 who attended college or university within the past five years may have more than 1,000 friends in their social network.

By leveraging staff ’s family and friends, a restaurateur may find a powerful me medium to bring business back into the establishment and increase new sales by promoting the brand within social networks.

Turn every employee into your chief marketing officer At my first restaurant job, my general manager encouraged the servers to hand out our own business cards to regulars with our shift schedule for the coming week in order to build clientele and ensure our full sections. By em empowering your staff, you can increase sales without having to spend a dollar on outside advertising.

By turning employees into “brand ambassadors” a restaurant can promote new menu items, contests, and entice new trials. The results are impres impressive. Recently, by using social sharing tools, East Side Mario’s received more than 1.5 million social media impres impressions (views) for its latest feature menu resulting in more than a four per cent hike in sales compared to the weeks without staff engagement.

Turn every employee into your chief marketing officer.

The power of recommendation A positive recommendation for your business is worth its weight tenfold across social networks. North Ameri American consumers trust recommendations from people they know and opinions posted by unknown consumers on online more than advertisements in tra traditional media like television, radio,

magazines, and newspapers (Nielsen Online, April 2009). Digital marketing resource Ecoconsultancy indicated in 2009 that 90 per cent of online consumers trust the recommendations of people they know and 70 per cent trust opinions of unknown users.

Simply put, people trust their friends’ and strangers’ opinions more than any other medium. Ensure staff have the tools to recommend your business and promotions to family and friends.

of the capabilities and control over their brand’s promotions that can be managed through social-referral tools.

Reward and recognize Typically, restaurants compensate to correct a negative experience. Brands should instead focus on rewarding behavior that builds business. By utilizing some basic game mechanics, contests are a powerful way to motivate and increase participation by staff (and guests) for social sharing.

Make use of social amplification on multiple touch points Staff are only the starting point for maximizing referrals with social media. Every guest touch point such as loyalty programs, email clubs, surveys and contests are potential opportunities for customers to connect your brand with their social networks.

In a week-long contest for Hero Burgers, participants gained additional entries by sharing on Facebook and Twitter. In six days, this resulted in 128,000 social impressions and a 36 per cent jump in Facebook fans. Social recommendation tools should be easily accessible to your customers at every online touch point.

Ensuring your branding message Whether employees or your guests are promoting the brand, it is vital to maintain the core message. While it would be relatively easy to email a picture of the newest menu item to your staff and ask them to post it on their facebook walls, it’s not quite the same as using social programs that track and provide analytics on who your brand ambassadors are and what social media platform they are promoting your brand on the most.

This is a contributing factor as to why staff are under-utilized for pushing viral content, as companies are unaware

A positive recommendation for your business is worth its weight tenfold across social networks.

Monetary prizes can be useful motivators, but the most over-looked motivating reward that can be used is recognition. In 2012, Prime Restaurant’s 1,000 employees asked guests to round up their bill to the nearest whole dollar for charity. More than $50,000 was raised and the prize to the winner was not financial but simply recognition amongst their peers that they personally raised the most donations.

Recognize and reward positive behavior and your brand ambassadors will be flooding their social networks on your brand’s behalf for years to come.

JP Martindale is president and co-founder of GuestEngine.com, a relationship marketing company that specializes in mobile, social and loyalty programs for the hospitality industry. He can be reached at jpm@guestengine.com.

Last summer, Taco Bell Canada used social media to its advantage as part of its Eat Your Words campaign.

In advance of the Sept. 2 launch of Doritos Locos Tacos (DLT) in Canada, the company invited four customers to a special event at its location in Oshawa, ON. The four had been chosen because they had tweeted and posted on Facebook about their dismay that DLT—launched by Taco Bell in the U.S. in March 2012—hadn’t reached Canada.

The ground-beef taco features a shell made from a Doritos Nacho Cheese chip.

When the four invitees arrived at the Oshawa Taco Bell in mid-August, they were invited, one by one, into the restaurant, presented with a DLT etched with their verbatim complaints and invited to “eat your words, because DLT has come to Canada,” marketing manager Veronica Castillo said. A video camera captured the whole thing.

“It was our way of saying, ‘we know you’re frustrated and we want to make it up to you’,” said Castillo.

At the Eat Your Words event, the four were “super-excited,” said Castillo—so much so, that Taco Bell Canada commissioned two videos, a 30-second version that aired as a TV commercial and a two-minute version that was posted to YouTube and the company’s website and link from its Twitter page. As of mid-October, views for the video totalled more than 125,000.

After the launch, Taco Bell Canada invited customers to share their best DLT experiences through Facebook, Twitter, Instagram, Vine and Snapchat, she said. Customers shared photos, tweets and posts.

The social media campaign “drove the conversation” about the DLT introduction and in the weeks following the Canadian launch, sales were experiencing double-digit growth, said Castillo.

In mid-October, more than 500,000 had been sold and Taco Bell Canada was “working with [Taco Bell in the U.S.] to make it a permanent menu item” north of the 49th Parallel, said Castillo.

This past summer, Boston Pizza used social media to drive its “redneck-themed” marketing campaign announcing its new slow-roasted pork back ribs.

Launched in early June, the campaign included TV ads featuring banjo-playing Southerners (dubbed “Ribnecks”) enthusing about the new menu item.

An online infomercial, describing the messiness of eating ribs, featured Tshirts splattered with fake rib sauce. Sold online for $14.99, the “Rib Stain Camo” T-shirts allowed wearers to contribute their own rib-sauce stains without embarrassment.

Both the TV ads and Rib Stain Camo infomercials were posted on YouTube, “which is driving a whole new area of getting our promotions out there,” Boston Pizza International vice-president of marketing Alex Green said. He added that YouTube generated more than 350,000 views of Boston Pizza’s Ribneck commercials.

The restaurant chain used Twitter (#RibbinIsLivin) to build awareness for the new menu item by sharing real-time Rib Stain Camo updates and encouraging rib-related discussion.

“Twitter gave us an opportunity to engage with people who are passionate about ribs,” said Green.

Facebook is another way the company engages with its core customer, said Green. Boston Pizza used Facebook to build awareness of its new rib offering and encourage customers to visit the restaurant, said Green. Overall, 150,000 Canadians follow Boston Pizza on Facebook, a number that is “well into double-digit growth annually,” said Green.

During the campaign, customers posted Instagram photos of Boston Pizza’s ribs and shared pictures of themselves wearing Rib Stain Camo shirts, with 5,000-plus account users viewing the pictures, according to a company spokesperson.

Each week, Twitter, YouTube, Facebook and Instagram generate a combined reach of one million impressions in Canada, and in its first month, the Rib Stain Camo campaign generated over 7 million impressions, said Green.

Social media let Boston Pizza customers “celebrate what they love about our brand, engage guests in the promotion and drive further impressions,” said Green. He added that social media enhances traditional media campaigns and, increasingly, shapes how those campaigns are created.

When Matt Basile launched “food experience company” Fidel Gastro in November 2011, it made sense to promote food parties and pop-ups online.

The former marketing copywriter grew up working in butcher shops and, after realizing food was always what he turned to after a long day or to bring friends together, started working on plans to open an eatery.

It turned out his concept for a sandwich shop wasn’t financially viable. But, while cooking at a party he realized it was part of the experience. “I thought ‘maybe that’s what I do. If I can’t open up a space called Fidel Gastro’s, what if I create an experience called Fidel Gastro’s and just bring it with me’,” Basile says.

He says Twitter was “a massive tool for trying to sell people on the brand.” Basile didn’t put together a formal strategy; his goal was simply to create legitimacy by letting people know he exists, is making food he is passionate about and spread the word about his business.

“Once I was ready to start tweeting, I started tweeting at [specific] people,” he says.

“Facebook allowed me to connect with my existing friends and tell them what was happening and Twitter allowed me to connect with new people that I hadn’t really met,” he says.

Following the appropriate people and acquiring and maintaining interested followers is a large part of whether Twitter benefits the user, he notes. “Twitter is a one-to-many

communication [form], so if you’re talking to the wrong audience, you will completely get missed and then you’re not really using it as a tool,” he says.

“In the beginning, you have to be very specific with who and what you’re saying and what you’re tweeting, because everything is business,” he says. The key to having a solid social media presence (as opposed to shameless self-promotion) is being genuine. Basile says people are pretty keen when it comes to detecting contrived tweets and prepackaged responses. “I was always very honest about what my intensions were,” says Basile.

Basile still personifies the Fidel Gastro character, but the company has grown and the concept includes everyone at bricks and mortar restaurant Lisa Marie (which opened at 638 Queen St. West in Toronto earlier this year) and partners Kyla Zanardi and Don Finelli.

“We’re trying to build an actual machine (a business) now, but everything we have today has come from that initial fabric,” says Basile.

The tweets from the Fidel Gastro handle (@fidelgastros) are still sent out by Basile, but he gets some help creating the content he is pushing out such as videos and food photography. He says the content doesn’t have to be professional, but it had better be good if it’s going to make a positive impression.

The Fidel Gastro website was recently revamped to consist solely of dynamic content. It features the live Twitter, blog, Instagram and

YouTube feeds. There is no “about us,” which Basile says no one cares about any longer. Instead, people want to know what you are doing, cooking and writing about in real time. “What better way to get people to know more about you than to [show] constant evolution?” asks Basile.

When catering weddings with food truck Priscilla, this strategy has often paid off. “I’ve booked weddings while posting photos of doing the weddings,” he says.

Instagram, being a picture and video-based medium, “allows you to get peoples’ attention very quickly” and lends itself well to the foodservice industry, he says. Showing the stages of new product development makes people feel they are a part of the process.

When Lisa Marie opened, the social media community was made to feel like they were part of Fidel Gastro’s growth, says Basile, who used social media to share pictures throughout the build and joke about setbacks.

A segment of Fidel Gastro, Basile calls the eatery “a hub for all things street food” and says they try not to be too traditional, play with the menu often and incorporate oneoffs.

While Lisa Marie was promoted through the existing Fidel Gastro channels, which Basile says made sense for launching the restaurant, Basile is contemplating giving Lisa Marie its own handle to appeal to those who weren’t already familiar with the Fidel Gastro brand.

Social media data collected by Chris Gibbs, Ted Rogers Institute for Tourism and Hospitality Research at Ryerson University. Sidebars by ARN staff.

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1. Chef Laurent Godbout. 2. Gold medallist Rupert Garcia (centre) with the Fulgence Charpentier Trophy, flanked by (left to right) conseiller gastronomique Susan Green, silver medallist Chinnie Ramos, bronze medallist Ben Lillico and president du Concours des Jeunes Commis Rotisseurs du Canada Takashi Murakami. 3. Rupert Garcia.

4. Graham Tinsley. 5. Suzanne Blanchet.

Rupert Garcia, from Calgary Golf & Country Club, won the gold medal and the Fulgence Charpentier Trophy at the 2013 Jeunes Chefs (Young Chefs) Rôtisseurs Competition held in Winnipeg on Oct. 25. The silver medal was presented to Winnipeg’s Chinnie Ramos from Winnipeg’s Glendale Golf & Country Club and the bronze medal was awarded to Ben Lillico from Benchmark Restaurant, Niagara College in Ontario. Garcia will go on to represent Canada at the 2014 Concours International des Jeunes Chefs Rôtisseurs, to be held in Durban, South Africa next September.

The national competition, open to young cooks under the age of 27, was hosted by La Chaine des Rôtisseurs, Bailliage du Canada.

Nine competitors from across Canada, prepared a three-course meal for four using black box ingredients. The young chefs were given four hours to create a menu and prepare an appetizer, main course and dessert for four.

In the black box, the competitors found the following compulsory items: whole Arctic char, northern pike, golden caviar, beef tenderloin, beef short rib, chanterelles, wild rice, lentils, savoy cabbages, pears, blueberries and dark chocolate, along with various other vegetables, fruits, liquors and fresh herbs. A panel of Canadian judges awarded marks for taste, presentation, originality and kitchen technique.

A graduate of the Southern Alberta Institution of Technology (SAIT) Professional Cooking Program in 2012, Garcia currently serves as chef entrementier at the Calgary Golf and Country Club working under executive chef Vincent Parkinson.

In an email to the Chaine des Rôtisseurs Executive, Garcia said: “The experience itself is

the ultimate prize, and being awarded to represent our country on the next level is a great honour.”

Suzanne Blanchet, president and chief executive officer of Cascades Tissue Group, was recognized with a gold award in the Female Executive of the Year in Canada category at the 10th annual Stevie Awards for Women in Business, celebrated at the Marriott Marquis Hotel in New York City on Nov. 8.

“It is with profound gratitude and great humility that I receive this award,” Blanchet stated in a Nov. 9 release. “I would like to share it with my colleagues, who all contributed to Cascades Tissue Group’s success and international recognition.”

Blanchet is the first woman to chair a paper company in North America, according the release. She began her career as a finance intern and became president and CEO of Cascades Tissue Group in 1997.

Chef Laurent Godbout of Quebec won the Canadian finals of the Bocuse d’Or selection competition, which took place on Nov. 16 and 17 at CFP Jacques Rousseau in Longueuil, QC. Godbout, chef/owner of Chez L’Épicier in Montreal, and his assistant Adam Martin will represent Canada in Lyon, France, on Jan. 27 and 28, 2015.

Executive chef of the Sheraton Red Deer Hotel James Olberg took second place at the Canadian selection competition and executive chef Quang Dang from Vancouver’s West restaurant placed third.

The Canadian Restaurant Foodservice Association (CRFA) Show on March 2-4, 2014

will have a touch of royal treatment.

In his first Canadian appearance, Chef Graham Tinsley—who created one of the official cakes for the royal wedding of William and Catherine, Duchess of Cambridge—will be on hand for the entire show at the Direct Energy Centre in Toronto.

Tinsley will conduct seminars and perform cooking demonstrations and share his knowledge of cuisine from his native Wales. Tinsley has cooked for Queen Elizabeth II and Prince Charles numerous times and is a Member of the Order of the British Empire.

Mark Pacinda is the chief executive officer of Boston’s Restaurant & Sports Bar, USA and Mexico, effective Sept. 23.

Pacinda will remain the president and CEO of Boston Pizza International Inc., and CEO of Boston Pizza Royalties Income Fund.

ISHCOM STAFF APPOINTMENT Publisher Steven Isherwood is pleased to announce the appointment of Jonathan Zettel to assistant editor of Ontario Restaurant News, Atlantic Restaurant News and Pacific/Prairie Restaurant News. Reporting to editorial director Leslie Wu, Jonathan will also work with sister publication Canadian Lodging News and Ishcom’s online properties.

A graduate of Humber College’s journalism program, Jonathan’s experience includes freelance work for CTVNews.ca and Spacing magazine. He has more than 10 years experience in the foodservice industry.

“Mark has demonstrated tremendous leadership in growing the Boston Pizza brand in Canada,” co-chairman and owner Jim Treliving said in a statement. “Mark will work closely with the leadership team at Boston’s and our great franchisee community to help build the brand and continue to set the pace for the restaurant industry,” the statement read.

Pacinda joined Boston’s in 1997 and has held a number of senior roles within the organization.

The company also announced the hiring of Troy Cooper as chief operating officer.

Cooper will be responsible for Boston’s restaurant businesses in the U.S. and Mexico.

Previously, Cooper served as president and CEO of Food Friends and Co. from 2008 until December 2012 and prior to that he was the president and COO of Front Burner Restaurant for four years.

WE’RE LINKEDIN, ON FACEBOOK AND TWEETING DILIGENTLY.

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Atlantic Restaurant News’ editorial staff is at industry events and conferences, getting in on the discussion and connecting with operators through social media. Focusing on targeted platforms—and using them well—is our key to providing real-time reporting at events, sharing relevant information and driving new readers to the website and brand. Reach the restaurant community in its inbox with our twice-monthly Restaurant News Report: breaking national coverage and in-depth regional news provides dedicated content to the industry in an easy-to-read format. www.atlanticrestaurantnews.com

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