Atlantic Restaurant News December 2014

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Kaleigh Burns

A STOP AT Robie St. Station

GOING FOR GOLD MEDAL PLATES

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By Jonathan Zettel, assistant editor HALIFAX—A diner and a café opened side-by-side with a shared kitchen under the banner of Robie St. Station in early October.

Co-owner and general manager Kaleigh Burns said after ten years in the foodservice industry it was time for her and chef Heman Lee to step out on their own.

“All the signs led to opening our own space,” Burns, a graduate of George Brown’s hospitality and culinary program, told ARN. The 1,800-square-foot space has two entrances, one for Robie St. Station Diner, serving all day breakfast, lunch and dinner and the other for Robie St. Station Express, a bakery serving coffee and assorted pastries.

Both share a kitchen and are run by the same management team.

The bakery and diner hold about

50 seats. Average check at the diner is about $26 for two, Burns said.

Prior to taking over the property, Burns said she had a very different vision of what the restaurant would look like, but when they first entered the space, the large storefront windows “just screamed breakfast.”

The all-day breakfast menu includes bread pudding french toast; cilbir served as two poached eggs in garlic yogurt with chimichurri and naan bread; and a frittata with eggs, kale, tomato relish, cheddar cheese, potatoes and house-made biscuit.

Burns said the global inspiration for the menu comes from her and Lee’s recent travels around the world.

The restaurant also serves a lunch menu of burgers and sandwiches with a dinner menu rolled out in mid-November. According to Burns, the diner has applied for a liquor licence and plans to serve local craft

beer, wine, caesars and mimosas.

According to Burns, there is “a huge boom” of restaurant activity in Halifax, and that even in setting up her own space, there was a lot of competition for attention with suppliers and contractors busy with other restaurants’ requests.

Burns said she “really lucked out with staff, who have been rock solid,” but added it can be difficult to staff restaurants with qualified people in the city.

Her biggest challenge now, she said, is getting the bakery up to speed with “a big push for the holiday season,” selling assorted cookie tins, tarts, pies and pastries.

“We’re trying to get people to eat butter and sugar—how hard can that be?” Burns said.

2394 Robie St., (902) 423-2524. @RobieStStation

TIAPEI plans to address line cook shortage CHARLOTTETOWN—With a line cook shortage as a growing industry concern in P.E.I., The Tourism Association of Prince Edward Island (TIAPEI) gathered interested operators to find a long-term solution.

The association held a roundtable discussion in early November to gauge industry interest in a proposed program to work with Holland College in a six- to eight-month program, providing training to prospective line

cooks, Don Cudmore, TIAPEI executive director, told ARN. “It’s an issue that has been on our agenda for a few years,” said Cudmore. “The problem compounded around 2005, when a program in Summerside that used to train front line cooks ceased and we started to have a shortage in that area. Over the years, we’ve done a number of things to pull together short-term programs to get cooks confident enough to get

into restaurants, but we really need a long-term fix to allow line cooks to be committed to working in the sector.”

The issue was also exacerbated by the changes to the temporary foreign workers (TFW) program this year, said Cudmore. “Some of our industry operators have used the TFW program to fill some of those needs, which makes staffing some of these positions more challenging,” he said.

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1. From left: Chefs Mark Gray, Renée Lavallée and Jason Lynch at the Halifax competition. Photo by Kevin Fraser.

2. From left: Chefs Chris Chafe, Mark McCrowe and Shawn Hussey in St. John’s.

HALIFAX—Renée Lavallée, owner of The Canteen in Dartmouth, NS, and Mark McCrowe of Aqua Kitchen and Bar in St. John’s, NL, each won 2014 Gold Medal Plates regional competitions held in Halifax in October and St. John’s in November, respectively.

Lavallée and McCrowe will go on to compete at the Canadian Culinary Championships Feb. 6-7, 2015, in Kelowna, BC. In Halifax, on Oct. 16 at the Cunard Centre, Lavallée took the gold medal with her Nova Scotia Picnic: a Victoria Co-op snow crab and lobster roll on a brioche bun with grandmère’s potato salad, Acadian sturgeon caviar and assorted Canteen pickles. To match

her dish, Lavallée chose Tideview Cider Heritage Semi Dry from the Annapolis Valley.

At the Delta St. John’s hotel on Nov.13, McCrowe took top honours with his Moose and Juice dish, a charcoal-grilled moose loin along with a ragout of braised and pulled shank and a reduced moose jus, along with roasted root vegetables and turnip purée. He paired the dish with a 2013 Zweigelt from Norman Hardie’s Winery in Prince Edward County, ON. Judges scored each dish out of 100 points, with 30 points for taste, 20 points for both visual presentation and texture, and 10 points each for the wine pairing in terms of compat-

ibility, originality and wow factor.

Fellow qualifiers from regional competitions across Canada include: John Horne, Canoe, Toronto; Patrick Garland, Ottawa’s Absinthe Café; Antonio Park, Montreal’s Park Restaurant; Luc Jean, Winnipeg’s Jane’s restaurant; Ryan O’Flynn, Westin Edmonton; Kristian Eligh, Hawksworth Restaurant, Vancouver; Dave Bohati of Calgary’s Market Restaurant; and Christopher Hill of the Delta Bessborough in Saskatoon.

Proceeds from Gold Medal Plates go to the Canadian Olympic Foundation. Since 2004, GMP has raised more than $8.2 million for Canadian Olympic Athletes.

Nova Scotia’s government opens one-stop shop HALIFAX—The government of Nova Scotia is ushering in an online portal for restaurant and accommodations operators, which will streamline the process of applying for multiple government permits and licences.

“This is a new way of delivering services and programs,” Natasha Clarke, director of service integration at Service Nova Scotia, told ARN. “We looked at all the regulatory environments for starting a business as well as ongoing operations.”

The online portal will bundle services including liquor licence application, food safety and food selling permits, occupancy permits, fire marshal inspections, workers compensa-

tion, the temporary foreign worker program, and occupational health and safety. “In some cases, it’s about how we can provide information where a permit isn’t needed, but there’s a whole slough of things that people have to comply with,” Clarke said.

The restaurant and accommodations bundle is the first business bundle to be tackled by the government and will serve as a launch pad for other sectors.

“There’s a lot of restaurants starting up and there’s a significant amount of regulatory requirements. There’s a lot of steps an entrepreneur has to go through,” Clarke said. “We know that there’s inefficiencies in our system if

we’re asking for the same information multiple times in many different departments.”

Clarke said the province worked with three municipalities to understand their needs and how to share data and streamline bureaucracies. She said parts of the project will be unveiled in January with the majority of it operating by this summer.

“We’re really hoping that this project can be a model for other jurisdictions,” Clarke said.

“We really think it’s important for government to make things as easy and as simple as possible for business, and we really want entrepreneurs to be supported and grow the economy.”

Industry roundtable discusses cook shortage program Continued from cover

A crucial part of the initiative is ensuring jobs for graduates of the program, with restaurants serving as employers and also providing some on-the-job training.

“A six- to eight-month program would show commitment to the process on the part of the trainee, and it would mean that in April or May, restaurants would know that they have someone coming out of the program to fill

that position,” said Cudmore.

The program would encompass both “people who have never thought about working in the restaurant industry, or workers such as dishwashers who would want to move to the line cook position,” said Cudmore.

The roundtable, which included seven operators representing 20 restaurants in the area, is the first step in the process.

As operators show interest, TIAPEI will put together a lobbying process to the provincial

and federal government, and Cudmore hopes to be able to start the program by fall 2015.

In the next few months, the association wants to hear from P.E.I. operators about concerns or shortages that they have in terms of line cooks, as well as any success stories in filling those positions.

According to Cudmore, a long term plan is needed. “We have to have something sustainable with this program, and work together to make sure we meet everyone’s needs,” he said.

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hefs and operators: would you trade the food that you create each night— meticulously crafted, a product of each team member’s skill—for a massage? A consultation on your taxes? A piece of artwork?

Chef Nathan Isberg at Toronto’s Atlantic would. His pay-what-you-want (or, more importantly, what you think the food is worth) model has been gaining attention since he started it earlier this year.

Isberg’s philosophy is simple: he cooks and serves whatever he feels like each evening, after consultation with each guest, and at the end of the meal, diners evaluate the meal’s value. Barter is accepted, whether people trade skill sets or actual items such as art.

Isberg sees his model as stripping away what he feels are expensive inefficiencies in the traditional restaurant concept. Although Isberg’s notion of menu pricing is radical and works primarily due to his lack of overhead

with staff (along with one prep cook/dishwasher, Isberg says he prepares and serves all meals) and the small scale nature of his restaurant, the industry is seeing other examples of how chefs and customers value (or devalue) food.

Restaurants such as El Furniture Warehouse, a concept based in Vancouver and which opened its first Toronto location earlier this year, price everything at $4.95, from pasta to dessert. The growth of all you-can-eat concepts, especially in sushi—an item that used to be prized for both its sourcing of prime ingredients and demonstration of technique— reveals a consumer that has a different idea of value than one that is just ingredient driven.

More than a decade after chef Ferran Adria played with apple caviar to explore whether scarcity is the determining factor in a food’s perceived worth, chefs are deliberately serving dirt and insects to diners. The surge of pork belly from off cut to must-have menu

item (and subsequent increase in price) illustrated how inexpensive ingredients continue be driven by consumer demand.

At the same time, we see new innovation driving the next wave of premiumization. On a recent trip through Chicago kitchens, Miyazaki beef was starting to appear as a choice for branded premium product; an important distinction when Kobe beef sliders can be found at fast casual restaurants across North America.

The question, then, remains: what intrinsic value does the food you make hold for the consumer? Is that value driven by the kitchen’s transformation, the inherent value of the ingredient or both?

And, as long as the customer finds value in the plate in front of them, is it up to our industry to measure its worth?

Leslie Wu Editorial Director

PUBLISHER

Steven Isherwood ext. 236 sisherwood@canadianrestaurantnews.com

Bi t s Eat New Brunswick serves local Atlantic Restaurant News (www.atlanticrestaurantnews.com) Volume 16 · No. 6 · December 2014

Single copy: $5.95 (Plus taxes where applicable)

FREDERICTON, NB—The first annual Eat New Brunswick event took place Oct. 2 to 26, offering up locally-sourced menu items from 14 participating restaurants.

During the three-week event, chefs used seasonal produce and protein from across the province to promote eating local.

“It really gave the chefs an opportunity to be creative,” Eat New Brunswick event co-ordinator Ben Conoley told ARN. “It also gave people a reason to try these dishes and talk about local food.”

Conoley estimated about 1,000 plates were served up during the event including a Sussex lamb burger with pepper salad and minted yogurt from Relish Gourmet Burgers; Berkshire pork chops with creamed cabbage, fingerling potatoes, smoky maple glaze and Lady Ashburnham mustard pickles from 540 Kitchen and Bar; and Picaroons Traditional Ales beer and beef stew from the Snooty Fox. Although all of the restaurants were in downtown Fredericton, Conoley said next year’s event will aim to include restaurants from throughout the province.

Each restaurant paid a participation fee $150 up front plus $1 from each plate sold, with most of the event’s budget going to radio and print advertising.

Conoley—who is a lawyer by trade—also co-ordinated the Fredericton Burger Battle in May, which saw more than 3,000 burgers sold in 10 days.

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OTTAWA—On Nov. 4, Finance Minister Joe Oliver announced that Visa and MasterCard “submitted separate and individual voluntary proposals” to reduce credit card fees to an average effective rate of 1.5 per cent for the next five years.

“In total, the two commitments represent a reduction in credit card fees of approximately 10 per cent. These commitments represent a meaningful long-term reduction in costs for merchants that should ultimately result in lower prices for consumers,” Oliver said in a statement.

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Visa and MasterCard have committed to start implementing these reductions no later than April 2015.

Second Cup to revamp operations MISSISSAUGA, ON—Second Cup announced a roadmap for the company’s transformation and growth in early November.

The three-year strategic plan will be supported by private placement of common shares in partnership with GMP Securities to the tune of $5 million. Second Cup plans to renovate company-owned stores in what it considers to be priority locations. Details on the new café design and strategic plan will be on atlanticrestaurantnews.com in December.

Bi t e s Rogues Roost has been open for 15 years and Murphy says it will stay at the location on Spring Garden Road where a mixed-use development is planned in the next couple of years.

The purchase marks Murphy’s second move into the province after opening the Gahan House on Upper Water Street this summer.

Focus buys Johnson-Rose

WYOMING, MI—Gordon Food Service deliveries will be rolling in a newly designed fleet following the company’s announcement of a new logo and tagline.

The most visible change is the company’s new logo. The company maintained elements of the previous logo, including the colour red, but shifted from using the company’s acronym, GFS, to spelling out the full company name. The new logo will soon appear on trucks and throughout company communications. Gordon Food Service’s new tagline is: “Always at your table.”

LINCOLNSHIRE, IL—The North American operations of Mississauga, ON-based foodservice smallwares company Johnson-Rose Inc. was purchased by Centre Lane Partners, holding company of Focus Foodservice, in late October.

Focus Foodservice is a Lincolnshire, Ilbased supplier of storage and transportation, bakeware, beverage equipment and assorted smallwares, operating throughout the U.S, Canada and the international market.

Johnson-Rose Inc., founded in Montreal in 1946, began U.S. operations in 1986 and currently services North America as well as Mexico, Central and South America, and other parts of the world. It has offices in Mississauga and Burnaby, BC. Centre Lane and Focus also acquired Los Angeles-based smallwares company Update International in October. Both Update and Johnson-Rose will become affiliates of Focus Foodservice.

Murphy’s acquires Rogues Roost

Changes at Collis Group

HALIFAX—P.E.I.-based Murphy Group of Restaurants purchased Rogues Roost in late October.

Kevin Murphy told the CBC the deal was reached on Oct. 27 with owner, Doug Johnson, who has been in the brewing business for three decades.

Murphy said there are no plans to change the beer and Rogues’ staff will stay on, including the brewmaster Lorne Romano.

“Right now we’re looking at the opportunities that we can work with the Rogues brand,” Murphy told the CBC. “They have great beers and how we can expand that not only into Nova Scotia but bring the Rogues Roost brand to Prince Edward Island.”

RICHMOND HILL, ON—Sales and marketing organization Collis Group Inc. changed some of its representation in November.

Collis is the new representative group in Ontario for back of house plumbing operation company T&S Brass and affiliated EnviroPure Systems, a food waste-to-water manufacturer, and scale company Escali. Collis is now also representing Concord, ON-based Mul-T-Mat & Supply Co., which was sold by Marvin Vader to Jordan Lottman in August.

Collis has dropped Duke Manufacturing, Lakeside Manufacturing, and Meiko from its portfolio, a move president and owner Danny Collis said is designed to make room for the new lines.

GFS refreshes brand

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A portrait of

Polish cuisine

By Leslie Wu

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rom pride in ingredients to a newfound and complex idea of national identity, the cuisine of Poland is evolving both within its borders and on the international stage.

One of the people driving the conversation of food in Poland is Wojciech Modest Amaro, chef and owner of the country’s first Michelin-starred restaurant, Atelier Amaro.

Author of two cookbooks and head judge on Poland’s versions of Top Chef and Master Chef, Amaro’s hyper-locality springs from his “calendar of nature,” a meticulously detailed listing of ingredients.

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“For me, Polish cuisine is based on the flavours of the forest,” says Amaro. “I treat seasonality not as four-season blocks as is the norm, but as 52-week periods, divided into natural areas as they exist, such as lake, river, sea, mountain, meadow, field, farm and forest,” he says.

When talking about a culinary identity, Amaro references Polish royal cuisine, which was influenced by French, German and Italian cooking.

“We were the track between Western Europe and the Far East, so all sorts of ingredients used to travel through Poland in quantity and our cuisine was very much influenced,” he says.

“And on top of this, we were unlucky to have 30 years of communism, which felt like 50 years of blackout, when we were down to pierogies, a few cabbage dishes and pork chops and so on.”

To Amaro, the opening of the free market has caused not only a newfound multitude of choice, but also a sense of awareness of the ingredients that grow within Poland’s borders.

“We found out that we have great traditions and ingredients. In terms of local cuisine and terroir, we have this without any effort in particular,” he says.

During the 39th week of the year, for example, there are 538 ingredients available at its peak in Poland, says Amaro.

“And we don’t include mushrooms on that list, because we have 1,000 types of mush-

rooms, 70 per cent of which are protected by law,” he adds.

Back to nature A shift in focus towards ingredient-driven, health-conscious cuisine could be seen on the show floor of the 2014 Polagra Food Fair in Warsaw, which attracted more than 65,000 visitors, according to show organizers.

With halls spotlighting technology, gastronomy, hotels and other facets of hospitality, 1,300 exhibitors from 45 countries showed off their wares. In one hall, a spotlight on the dairy industry of Poland was a focus this year and two other halls highlighted processed fruit and vegetables, extensive meat options and sweets.

Certain booths, such as locally produced Moon Brothers, stressed the natural elements in its lemonades, root beer and other sodas.

Health food is a growing sector in Poland, with increased spotlight on methods of production and ingredients, especially for the export market. Within Poland’s health care food industry, changes in consumer demand are causing manufacturers to consider new avenues.

“Ten years ago, people didn’t care about refined sugars,” Sante A. Kowalski Inc. board member Witold Szpak says during a site visit to the health food company headquarters in Warsaw. “Now, the younger generation in Poland

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1. Chef Wojciech Modest Amaro. 2. On set at Top Chef Poland. 3, 4 and 5. Scenes from the show floor at the 2015 edition of the Polagra Food Fair in Poznan.

is looking at what they eat; they’re examining ingredients, and the next step will extend that to methods of agriculture,” he says.

The rise of food TV Backstage at Top Chef Poland, the scene of three young chefs—sweating under the glare of stage lighting and the impassive gazes of the judging panel—is a familiar sight to regular viewers of food television. Programs such as this one play a crucial role in reaching a new generation of chefs and eaters in a country finding its gastronomic voice.

“We’re starting to see more food television and cooking programs, which is creating more awareness with food in the next generation,” says Szpak.

Amaro thinks television is creating an educational opportunity when it comes to cuisine in Poland.

“To write a new gastronomic program for the educational schools will take five years,” says Amaro. “To get across the message on television, it takes two weeks and people will see the ingredients being used. The chefs are very young, but already experienced and full of ideas; that’s the image that we’re seeing.”

By using them in local and national competitions, the next generation of Polish chefs is becoming confident with the country’s ingredients, and young chefs are motivated to return to

Poland to open restaurants rather than staying abroad when they travel for stages; a very different scenario from when he was a young chef, says Amaro.

“I remember when I spent 10 years abroad and every head chef of mine would ask about Polish cuisine,” he says. “And he’s standing there and you can see the dishes he’s preparing and I’m thinking ‘What am I going to present to you, breaded pork chops?’ I thought: ‘I know hundreds of ingredients and I cannot build a single plate? That’s impossible.’”

Through projects such as Forgotten Fields, which maps out producers and traditional techniques in danger of dying out with the next generation, as well as creating a 13,000-variety seed bank, Amaro hopes to continue to inspire future waves of chefs to continue cooking with a sense of place, focusing on the best the country has to offer.

“If even five years ago, you entered the schools and asked the students who they wanted to be when they grew up, they would usually say ‘a football player’. Now, they shout: ‘Chef!’” says Amaro. “We have to use this momentum for Polish cuisine. We’re going in a good direction, and it’s good to be a part of it.”

This trip was made possible by the Polish Ministry of Economy, who did not review this article.

Tastes of Poland 1. Bigos: A meat, sauerkraut and wine stew.

2. Smalec: A hearty and rustic lard spread, often made with pork, onions and spices, depending on the area.

3. Rogale swietomarcinskie: A sweet croissant, which comes in iced and non-iced forms, that is a specialty of Poznan, which boasts its own museum devoted to this pastry.

4. Zurek: A sour rye soup with sausage, bacon or ham, sometimes served in an edible bread bowl.

5. Pierogies: A ubiquitous dumpling associated with the country, often served in Poland stuffed with fruit, such as wild blueberries.

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

Beyond the grain

U.S. rice varieties and uses

Exploring Arkansas’ rice industry

Gary Sebree

Long Grain: Kernels are slender and four to five times as long as they are wide.

When cooked the grains are separate, light and fluffy. Rice varieties: U.S. long grain brown, white and parboiled, U.S. jasmine, U.S. basmati and U.S. aromatic red. Suggested uses: entrées, rice bowls, pilafs, stuffings, rice salads and jambalaya.

Medium Grain: Kernels are two to three times as long as they are wide. The cooked grains are moist and tender, with a greater tendency to cling. Rice varieties: U.S. medium grain brown and white, U.S. Arborio and U.S. black japonica. Suggested uses: sushi, rice bowls, risotto, paella, rice puddings and desserts.

Short Grain: Kernels are almost round in shape. After cooking, the grains are soft and clingy. Rice varieties: U.S. short grain and U.S. sweet. Suggested uses: sushi, paella, Asian dishes, rice puddings and desserts.

Source: USA Rice Federation

A 30-foot combine harvester at the Brantley farm.

Dow Brantley

Rice-producing states Arkansas: long, medium and short grain California: long, medium and short grain Louisiana: long and medium grain Missouri: long and medium grain Texas: long and medium grain Mississippi: long grain

By Kristen Smith STUTTGART, ARK—In a move intended to see more rice from south of the border end up in Canadian meals, the USA Rice Federation hosted foodservice industry representatives in the growing regions of Arkansas during this year’s harvest.

The state represents more than half (52 per cent) of U.S. rice production, which equates to more than 1.5 million acres of farmland devoted to the crop.

Last year, Canada was the United States’ fourth largest rice export destination. The U.S. exported more than 235,000 metric tons of rice to Canada in 2013, valued at $170 million. About 65 per cent of Canada’s rice comes from the U.S. At Gary Sebree’s farm, staggered planting gets started in late March and the rice matures in about 90 days. He said an average yield is 168 bushels per acre (45 pounds in a bushel), although a good year can bring in 250 per acre.

Rice is a water-intensive crop, and the clay soil base below the silt loam of the Grand Prairie is ideal for holding water after fields are flooded.

Growers typically harvest in August and September by threshing their fields with combines and deliver the rice to be stored and milled throughout the year. After harvest, many fields are flooded to prevent erosion, protect soil nutrients and control weeds.

“You’re maintaining a flood all year,” said Sebree, whose land becomes wetland for water fowl in the winter.

USA Rice Federation director Chuck Wilson said the idea that rice farming wastes water is a misconception. “In Arkansas, there is a lot of surface water. We try to use as much surface water as possible,” said Wilson, noting the flood is four inches or less.

Dow Brantley, Arkansas rice farmer and chairman of USA Rice, said the state has a plentiful supply of water and the industry in equipped to manage issues.

At the Brantley farm, the 10,000 acres of planted land produces rice, corn, soy and cotton.

“Of all the crops we grow, rice is the most consistent, year in and year out,” said Brantley.

The majority of rice on his farm is long grain, with about one third medium grain. “I would like to try some aromatic,” said Brantley. “Just for the fun of it, to see what we can do with it.”

As a national industry, medium grain production is down because of the recent California drought, which produces most of the country’s varieties of those size.

He said the farmers and producer co-ops in Arkansas are trying to find varieties that suit both the conditions and industry.

Sebree said there are about 43 varieties of rice growing in the state. “We are getting the university more involved,” Sebree said.

Paul Counce is a professor with the University of Arkansas at the Rice Research and Extension Centre, where they breed new varieties of rice.

Since the rice varieties are mixed at the mill, the different long grain and medium grain varieties must be similar within each category.

He said the soil on the Grand Prairie is excellent for rice, but it doesn’t grow much else.

The centre was established in 1927 and Counce said much of the research has focused on producing grains with intact kernels.

“Plant breeding is an art as well as a science,” said Counce. He said new varieties see about five years of testing and it takes between seven and 10 years before they are commercially available.

In 1943, Producers Rice Mill was formed by a small group of Arkansas farmers to better market their rice and the rice of their fellow growers.

With two mill sites, the 2,500-member co-op sells two thirds of its rice domestically while the remaining amount is exported. President and chief executive officer Keith Glover said 85 per cent stays in the Western Hemisphere. “Even though we export, we export to our neighbours,” said Glover.

Rice has to be dried to about 12 per cent moisture before it is milled. Brown rice is simply rice with the bran layer remaining. Scarified rice is lightly milled to decrease cooking time and maintain the nutrients in the bran layer.

Gary Reifeiss, Producers’ vice-president of marketing, sales and consumer products, said the largest portion of foodservice sales is parboiled rice, which takes less time to cook.

Parboiled rice is soaked inside the hull and retains some bran, giving it a golden hue.

Reifeiss noted that with rice, parboiled does not mean precooked—the hull prevents it from being cooked, but it softens inside and bran seals the pores of the grain. Starches are washed away allowing cooked rice to hold and be reheated better.

Co-op Riceland Foods, which has 5,500 farmer members, has 31 drying locations in the eastern portion of the state. It has seven rice mills, three of which are in Stuttgart, Ark., and also produces soy and rice bran oils as well as rice flour.

“As people continue to look for gluten free, rice fits very well,” said Terry Harris, Riceland vice-president of sales.

He said rice bran oil is “gaining some ground in foodservice,” noting, “like rice, it absorbs the flavours around it.” He called it a hardy oil that can be used multiple times.

“We are growing a very nice jasmine,” said Harris, adding he thinks the aroma and flavour are “spot on.”

He said the co-op has seen 20 years of continuous improvement when it comes to increased yield, reducing greenhouse gasses, land use, soil erosion, irrigation and water and energy use. “Our farmers have been doing this for decades; we don’t call it sustainability, we call it survival,” said Harris.

“There is no GMO rice produced in the U.S. commercially,” said Harris, noting it has been irradiated since 2006. He also said that because of the country’s regulations and requirements, he would expect to find more trace pesticide on rice from other countries.

John Reuther is the president and lab director at Eurofins Central Analytical Labratories in New Orleans, which tests for pesticide residue, metals and microtoxins.

“In general, I feel that U.S. food is the safest in the world,” said Reuther. “We very rarely see any pesticide residue on any U.S. products over one part per million.”

Jonathan Hobbs, who works in operations with Russell Marine Group, a New Orleansbased certifier and export logistics company, said he hasn’t seen a rice sample be denied for export.

In 2006 and 2007, three genetically modified varieties were found in more than 30 countries. “The rice industry came together and flushed that out,” Hobbs said, noting since then, Eurofins GeneScan lab has tested thousands of samples and haven’t found any GMO rice.

Hobbs said because of the drought in California, southern farmers grew more medium grains. “Rice is booming this year; everything is booming this year,” Hobbs said.

This trip was paid for by USA Rice Federation.

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

PRODUCTS

Klear Cook PRO.

Subtech Dryskin.

Ecoflow Coco Filter.

Cintas Signature.

Keurig Bolt.

Permanon.

Simple Pleasures Cookies.

PreGel Panini Press.

Piller’s Charcuterie.

Naboo by Lainox.

Libbey ovenware.

B4RM4N.

Clear cooking

Spill proof

Septic system filter

Designer restroom

Toronto-based Advanced Culinary Technologies (ACT) recently launched Klear Cook PRO, a high-temperature cooking material intended to create a modern version of “en papillote” style appetizers, entrees, side dishes and desserts.

The product is BPA free and is FDA, CFIA and EU compliant. It’s also made and packaged in Ontario. It can withstand temperatures of most commercial kitchen equipment including ovens, combi’s, steamers, stovetops, deep-fryers, panini units and microwaves (but cannot be used on an open flame). www.klearcook.com

Subtech Sports has introduced water and shock resistant coverings for a variety of mobile devices. The Subtech Dryskin is 100 per cent waterproof and is available for smartphones and tablets. The protection allows users to take underwater photos and is designed to stop damage from spills and rain. www.subtechsports.com

Premier Tech Aqua (PTA) unveils its NSF International-certified Ecoflo Coco Filter septic solution, based on a 100 per cent natural coco husk fragment-based filtering material that biologically treats pollutants and acts as a barrier to retain solids.

With a filter capable of sustaining a 40 per cent increase of treatment capacity, the Ecoflo Coco Filter offers more compact filtering media surface. www.premiertechaqua.com

The Signature Series of designer restroom accessories from Cintas includes everything from soap and paper towel dispensers to air fresheners and trashcans, all in a sleek, functional and customizable design.

Available in nine colours, the Signature Series is resistant to fingerprints, easy-to-clean and features a bacteria static surface to help reduce germs and cross-contamination. www.cintas.ca/signatureseries

K-pot In about two minutes, the Keurig Bolt carafe brewing system will make a 64-ounce pot of coffee from pre-measured sealed cups that come in a variety of flavours.

According to the company, the coffee is pre-measured to maintain freshness, efficiency, consistency and quality. www.keurig.com

Piller’s meat Piller’s has introduced three new meats suited for foodservice charcuterie boards.

Westphalian Ham, is made from a family recipe, naturally smoked and then dry cured and aged over 80 days; Alpen Salami is an authentic German salami seasoned with piquant spices, double smoked, dry cured and aged for 30 days; and the Cervelat Salami is crafted from a traditional family recipe and is an authentic Austrian salami, with a blend of spices and garlic, naturally smoked, dry cured and aged for 30 days. www.pillers.com/foodservice

Nano-polish Reduce smudges, create a bacteria-free surface, and add a high-gloss shine to any hard surface with Permanon, a polish designed with nanotechnology. The product can be used on glass and porcelain and metal surfaces to create a layer bacteria cannot grow on, according to the company. The nano-coating was developed in Germany to protect factory coatings and finished surfaces against dirt, corrosion and chemical compounds. Permanon is biodegradable, water-soluble and free of heavy toxins with silicium as the main component. www.permanoncanada.com

Dare’s digest

What’s for dessert?

Dare Foodservice has released two-pack Simple Pleasures Cookies. According to the company, the cookies boast less calories, fat, sodium and sugar than similar products on the market and are made without artificial colours or flavours. The digestive cookies are peanutfree and according to the company, are “perfect for healthcare, daycare, travel or along with any beverage.” www.darefoods.com

PreGel Canada has released several new products including gelato, sorbetto and ice cream and soft serve lines. A line of Super Sprint products for producing frozen desserts comes in an instant powder in Peach Tea, Birthday Cake Blue, and Pomegranate flavours. The company has also released frozen pop molds made from silicone for making frozen desserts and a Gelato Panini Press, a machine that toasts and seals a sweet bun filled with gelato. www.pregelcanada.com

Oven in the cloud

Oven-to-table

Bartender replacement

The Naboo by Lainox allows users to connect with cloud technology through a 10-inch touch screen panel. Users can upload and download recipes and adjust settings. More than 280 recipes are preloaded on the machine with an additional 500 recipes available via cloud storage.

Each recipe includes an overview of the dish, cooking method and presentation with pictures and videos available.

The machine’s multi-level cooking allows users to put different components of a meal in at the same time and have them finish concurrently, despite varying cooking times. www.naboo.lainox.it/en

Libbey has released oven-to-table cookware.

Cast iron serving accessories come in a variety of shapes and sizes including a round skillet, square skillet, pie plates with handles, oval tray, double-sided rectangle tray and Dutch ovens. The new line of Coos Bay bake-andserve stoneware “are ideal for sharable appetizers and side dishes,” the company said in a release. Libbey also released a line of ovenware available in several sizes and shapes including ramekin, deep casseroles, handled casseroles and rarebit. They are able to withstand high temperatures. www.libbey.com

Magnified Self, a food and beverage tech company has introduced a cocktail shaker that connects to a smartphone application to help create a variety of cocktails. Dubbed the B4RM4N, the device communicates to the app and in real time, analyzes the amount in the shaker and the percentage of competion. LED lights provide instant feedback. The project was launched on Kickstarter, in late October, available for just under $100. According to the company, the device elimates the need for scales, measuring cups and skill: “just pour, shake and serve.” www.b4rm4n.com

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Food trends conference BRAMPTON, ON—Members of the food industry gathered at the NSF-GFTC (Guelph Food Technology Centre) Food Trends Forecast at the Pearson Convention Centre in early November.

Forecasting flavour McCormick executive corporate chef Michael Cloutier and Lysang Lay, category manager, customer flavour solutions, were on hand to explain how operators and manufacturers can incorporate McCormick’s annual flavour forecast into their offerings.

The pair elaborated on the company’s five 2014 trends, demonstrating how to use them in whichever way customers are comfortable with, either as emerging, growing or mainstream trends.

Going into 2014, McCormick identified chilies, Indian spices, clever compact cooking, regional Mexican cooking and Brazilian influences as trends.

Cloutier said the trend toward heat is only going to continue increasing as North American palates adjust. He said the trend is not only about discovering new chilies, but also new preparation techniques such as grilling, fermenting, pickling and candying.

Examples of different ways to incorporate the trend included: honey Sriracha chicken wings (mainstream), quinoa salad with Peruvian chili and lime dressing (growing) and grilled fish with aji amarillo pineapple salsa (emerging).

Cloutier said while people are familiar with basic curries, the Indian flavours trend means exploring more flavours in new contexts.

“It’s all about adding that hint of Indian influence to really heighten the dish,” said Lay.

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Items to explore include paneer and kashmiri masala and jalfrezi, a stir-fry curry dish.

Cloutier said the trend of clever compact cooking was born out of smaller spaces and kitchens and includes dishes such as using tea broth infused in a French press with noodles.

McCormick’s “must-have ingredients” include: tea to be used as a spice, rub or marinade; noodles for soups, casseroles and stirfries; and cilantro and coriander.

“The versatility of what you can do with tea is what excites me as a chef,” said Cloutier.

The Mexican world tour trend sees restaurants and chefs breaking away from tacos and exploring some other regions of Mexican cuisine such as Veracruz.

With the World Cup and 2016 Summer Olympics in Brazil, McCormick forecasted a spotlight on the host country. Some flavours and ingredients are cassava flour, black-eyed peas, guava and tempero baiano, a blend containing oregano, parsley, a variety of peppers and cumin.

Lay said to expect components of Brazilian cuisine to make their way into dishes.

McCormick’s 2015 forecast is expected in mid-December.

At the table A panel discussion of industry representatives included: Subra Balakrishnan, Griffith Laboratories corporate chef; Gordon Food Service corporate chef David Evans; James Smith Centennial College chair of culinary programs and operations; and Karen Jull, Loblaw Brands senior product developer. The trends panel was led by Amy Bracco, chef and owner of Toast Consulting.

While there will always be a home for com-

Chef Michael Cloutier and Lysang Lay.

From left: James Smith, David Evans, Karen Jull, Subra Balakrishnan and Amy Bracco.

fort food, consumers are looking for new and exotic cuisines, said Bracco.

Smith added people are looking for authentic food experiences and want to hear the story behind what they are eating.

Evans said restaurants are rushing to keep up with savvy consumers and has seen McCormick’s five flavour predictions making it onto restaurant menus.

Balakrishnan said that having gluten-free as an option is a value-add. Evans called it “the new norm” to offer an organic, free-range burger served on a gluten-free bun.

Customers are looking for a cleaner label and options aside from refined sugar, said Balakrishnan, adding he has heard coconut sugar is going to be one of top 10 ingredients next year.

“They say sugar is the next salt,” he said.

Balakrishnan also thinks Canadians will be eating more pulses in the future.

He considers trends in terms of inception, adoptions, proliferation and mainstream and suggests food companies and chefs “look at trends in different stages” and determine what’s right for their customers.

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

IN THE HOSPITALITY INDUSTRY, IT IS IMPORTANT TO KEEP THINGS FRESH WITHOUT LOSING FOCUS AS TO WHAT MAKES YOUR BRAND UNIQUE. THIS MONTH, RN TALKED TO OPERATORS AND INDUSTRY EXPERTS TO GET THEIR TIPS ON PUTTING YOUR BEST FOOT FORWARD WHEN IT COMES TO RESTAURANT CONCEPT, DESIGN AND MENU RENOVATIONS ... AND HOW TO AVOID COSTLY MISSTEPS IN THE PROCESS. BREAD KNIFE BREAD PLATE NEWS STAFF

BY RESTAURANT

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DINNER FORK

Topper’s Pizza Founded in 1982 in Sudbury, ON, Topper’s Pizza has been franchising take-out stores for more than 20 years.

The 38-location chain introduced new concepts this year with the opening of two fast casual locations—the first in Chelmsford, ON, in March and the second in September in Collingwood, ON—and its first foray into institutional foodservice in Laurentian University for this school year through a deal with Aramark.

Keith Toppazzini, the chain’s president and chief operating officer, says fast casual is a solution to serving the millennial generation, with young adults being starved for time.

“Fast casual is a solution for a dining room experience at half the time without sacrificing food quality, food taste and ambiance,” he says.

Toppazzini notes fast casual allows potential for low-risk trial of the product at the cost of a slice and ideally, customers will come back for a sit down dinner or lunch with wine or beer. He says the concept puts the brand’s best foot forward.

“Quite frankly, pizza straight out of the oven will always trump pizza out of the box,” Toppazzini says. “Now we’re in a market where we are a dining choice, not just a takeout choice.”

He says it’s important to stay true to the foundations of the brand.

“It can be a risk if it’s a concept that is in a different direction; I think that this is concept that is a complement to our direction,” says Toppazzini.

Topper’s is offering the same menu at both concepts to ensure there isn’t customer confusion and ensure consistency, he says.

NAPKIN “As we expand our menu selection, we are going to continue to expand it in our delivery and carry-out locations simultaneously as we do it with the fast casual,” says Toppazzini.

The new concept—which Toppazzini says is still in the prototype stage and will continue improving—doubles the footprint from between 1,200 and 1,500 to about 2,500 square feet. Compared to the chain’s traditional pizzerias, there is also the additional cost of building out a dining room and including customer washrooms.

Toppazzini says the financial model has to work, and it is. In Collingwood, sales have increased by more than 30 per cent and the Chelmsford location has seen sales lift by 40 per cent, and is still growing, he says. “Those are indicators that we are heading in the right direction,” he says.

He says, regardless of whether there is a new concept, a remodel always means a lift in sales. “Bottom line, that’s our experience so far,” says Toppazzini.

SALAD FORK

Boston Pizza

With the opening of two urban concept locations in downtown Vancouver, Boston Pizza is delivering the brand’s story to a new area without losing its familiar identity.

“This isn’t a different concept, banner or brand,” says Alan Howie, executive vice-president of operations and development for Boston Pizza.

“We’re enhancing and building on the Boston Pizza brand by bringing the core menu and dining experience to guests in an urban/downtown setting. We’re giving them something familiar that fits in with their community and local surroundings.”

According to Howie, city dwellers often grew up in the suburbs where Boston Pizza is traditionally found and they are looking for a similar experience, only in a downtown core setting. “They’re now looking for a place like BP to take their families and to hang out and watch the game with their friends,” he says.

In mid-October, Boston Pizza opened an urban location in Vancouver at 808 Beatty St. in the stadium district. The 6,000-square-foot space has 275 seats, slightly bigger than a typical Boston Pizza. A second urban location is scheduled to open mid-December in Vancouver’s theatre district.

“We needed a location and experience that gave people the Boston Pizza menu items they love in a more dynamic environment,” Howie says.

The new urban concept includes a host of décor enhancements including a 291-inch, custom-made HD projection screen—according to the company, the screen is the largest in Western Canada.

“The new store design will make guests feel like they're in a downtown, urban restaurant and bar, but they can count on the same signature food and great experience that Boston Pizza is known for across the country,” says Howie.

The company recently celebrated its 50th anniversary and continues to open between 12 to 15 stores a year. Howies says it was an opportunity for the company to take stock of its roots and look ahead to see what’s coming. Every seven years, he says, stores under the Boston Pizza banner are renovated to keep them fresh and on the menu side, items are tweaked and new items are added.

“At the core of the brand, we’re about providing our guests with fresh, great-tasting food in a family-friendly, lively environment, and that won’t ever change,” says Howie.

Beckta 2.0 When the team behind Beckta, Play and Gezellig restaurants in Ottawa made the decision to move the company’s flagship to the historic Grant House at 150 Elgin St., there was a lot of consideration about maintaining Beckta’s identity in the move.

“The best way to look at it is that the original Beckta was a piece of art in the wrong frame,” says owner Stephen Beckta, who, along with his managing partners executive chef Mike Moffatt and director of hospitality Clay Cardillo, undertook moving the 12-year-old restaurant to what they informally called “Beckta 2.0” in mid-November.

“When we first opened the original restaurant, we didn’t know if more than three people would be coming through the doors,” says Beckta. “Over the years, it became clear that, through demand, we needed to be somewhere else. We wanted a stage—somewhere we could build something that could outlive us.”

Although the original location was also in an old home, working in Grant House presented challenges (“figuring out how to get the HVAC in was a big one,” says Beckta). The larger space allowed the group to add underground parking, a wheelchair-accessible lift and accessible washrooms, a separate, casual wine bar with a small plates menu, and four separate, private dining rooms on the second floor of the Beckta concept.

A team of architects and consultants, including Robertson Martin, worked on retrofitting modern conveniences into heritage mouldings dating back to 1875, open staircases, nine heritage fireplaces and stained glass. “There were so many elements that we wanted to preserve and enhance,” says Beckta.

Double-door entrances and 14-foot ceilings added to the sense of grandeur. The restaurant will be used as a case study by the city of Ottawa for future heritage redevelopments, says Beckta.

Despite the new location, it was important for the team to keep the identity of the original. “At the end of it all, it’s still Beckta restaurant,” he says. Preserving the intimacy of the fine dining experience at the original location, such as having seats with padded arms rather than banquettes, was key for Beckta, who served as general contractor for the space. For other operators undergoing a refresh, Beckta advises that keeping your brand first and foremost is key. “If you make something compelling, you can always fill your seats,” he says. “Don’t try to water it down to the lowest common denominator, and always keep your core values at heart—let those drive your design.”

SALAD PL

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WATER GLASS

RVICE PLATE Shadow Lawn Inn

Miku Restaurant In Vancouver, waterfront locations with a view are a major draw for operators and restaurant patrons alike. When Aburi Restaurants Limited, the group behind Miku, Minami and Gyoza Bar, moved Miku from its location in Coal Harbour to the old Aqua Riva Restaurant space on the Burrard Inlet next to Canada Place, it was a chance to incorporate the surroundings into the design.

“There’s such a direct connection to the ocean and Vancouver with the views to Canada Place and the port,” says designer Julie Campbell, principal at SSDG Interiors Inc. “We didn’t change the brand direction of the restaurant so much as design a canvas and elements to enhance the brand focus.”

The new 6,730-square-foot, 214-seat location gave the restaurant group, helmed by chief executive officer Seigo Nakamura, a chance to implement some of the things that were missing from the previous location. “The old space had no place to wait during busy periods,” says Campbell. “With the new bar and lounge space, the owner said that their covers have increased substantially.”

Key to the Miku brand was maintaining the authenticity of materials and experience, as well as recreating the connection with the guest as they enter the space, such as being greeted by the open kitchen and the camaraderie with the sushi chef, says Campbell.

From the hostess stand carved out of a solid piece of granite, across the engineered oak floor and to the oval, three-inch thick, custom-cast glass bar, each touchpoint with the guest reaffirms a connection with nature. Underlying hints to the seafood focus are also scattered throughout the restaurant, such as a wave pattern reflection from the glass of the bar that evokes a water element, and a light fixture resembling fish scales. “There are a lot of subtleties at Miku that you might not notice the first time, which is interesting for the repeat diner,” she says.

When clients want to refresh their brand, Campbell always starts the process with vision meetings to ensure that they not only all focus on the end goal, but have priorities ranked.

If the improvement happens over an extended number of years, Campbell stresses the importance of revisiting the plan periodically. “Nothing lasts forever, especially from an aesthetic point of view,” she says. “But it’s important to have that overall plan so that small changes don’t lead to a Frankenstein effect in design.”

In Rothesay, NB, the Shadow Lawn Inn & Dining Room has been in Jamie Gallagher’s family for nearly 30 years. He and his wife Mary Ann took over operations in 2010. Since then, they have upgraded the property and tried to make the 32-seat dining room more approachable for locals, who make up about 75 per cent ofDINNER the restaurant’s clientele.

“Shadow LawnKNIFE is a fixture in the community; it’s been an inn for 60 years,” says Jamie. “Starting out, it was primarily used as a banquet facility and individual dining was introduced in the 1960s, SOUP but only by reservation. And that really was the case until about four years ago,” he says. Jamie says it was SPOON extremely formal, an image the couple are trying to overcome in their quest to have the restaurant be seen as a destination for dining.

Chef Markian Shafransky, formerly with Rossmount Inn and The Algonquin Resort in St. Andrews, NB, focuses on regional and seasonal cooking, using sustainably sourced products.

He started at Shadow Lawn in November 2013 and in January, started making menu changes, testing them and adjusting accordingly.

He says it starts with finding fresh product at a reasonable price and that he tries to use “minimal manipulation” when creating a dish. “For example, the halibut. Let the piece of fish speak for itself. It’s got a thin, little crust on top and a very simple smoked tomato butter sauce. It doesn’t need any more embellishment,” Shafransky says.

“We have some tried-and-true recipes that customers look for each time they are in,” says Mary Ann. Shafransky tweaked those a bit, but didn’t change the “core essence” of the dishes, which include sticky date pudding and lobster crepes.

Over the 28 years, a number of chefs have come through the kitchen, each introducing their own elements to the menu. “Their best items seem to stick and they lasted the test of time,” says Jamie.

He says before Shafransky came, a menu would be put in place and it wouldn’t change much for a five or six month period.

“When the gardeners show up at my back door … and the fish guys shows up with fresh oysters, that’s what it’s all about. What do you have? Let’s put it on the menu,” says Shafransky, who will often spend time letting diners know the story and inspiration behind what they are eating.

His advice to operators and chefs considering a menu revamp: avoid complicated recipes and too many elements. “Buy the best ingredient you can afford, treat it with the utmost respect, coax as much flavour as you can out of it, with minimal manipulation, and let the food do the talking for you,” Shafransky says.

Red Lobster

Until early November, Red Lobster customers wereGLASS faced with as many as five WINE pieces of merchandizing on the table and a menu chock-full of both seafood and non-seafood items. That, coupled with some accessibility issues, led the company to undertake a comprehensive menu redesign.

“We threw everything out the window and said ‘Let’s come up with a new approach here,’” says Danielle Connor, senior vice-president of menu strategy and development. “We knew it just wasn’t presented in a way that made it easy for our servers to help our guests find what they were looking for.”

The team introduced a binder system that, Connor says, falls in line with how people are consuming information today. The system lets single pages to be easily added or removed and reprinted across all locations allowing Red Lobster “to be more nimble and more flexible,” says Connor. The overall items are laid out in an intuitive manner: specials first, then appetizers and beverages followed by entrees and desserts. There’s liberal use of food photography, which caters to an audience who wants visuals, helps boost craveability and aids in overcoming potential nervousness about ordering new menu items, says Connor.

Red Lobster president Salli Setta says the process started by asking how to better satiate customers who come into the restaurant craving seafood.

They questioned whether they are offering the right types of seafood in the right way and how can that be presented on the menu to better showcase the variety.

“As a result of this comprehensive change, we believe we have a much clearer focus, a much sharper focus on seafood and specifically on our namesake lobster and we’re showcasing it in a format that elevates the variety and gives everybody the opportunity to see the seafood that we do have to offer,” Setta says.

Menu items that were not performing well and items the company considered “less satisfying” were taken off the menu, a number of which were not seafood items, although some were. Setta says new lobster-based entrees were introduced to better feature the company’s dish.

CUP ANDnamesake SAUCER “We needed to narrow the amount of things we were accomplishing with our menu,” she says. “The essence of the strategy is really focus.”

TEASPOON Restaurant News: Why should restaurants consider a redesign?

Eric Boulden: The decision to change should be driven by customer perceptions and expectations. Restaurant brands that are not committed to staying ahead of the marketplace and changing consumer expectations become stale by not challenging themselves to deliver great experiences.

RN: How important is design to a brand?

EB: Great brands use design to set the stage for a great experience. It is the right combination of the materials, finishes, lighting, objects and graphic expressions that supports the value perception. A distinctive graphic décor package will project the voice and personality that help to differentiate the restaurant.

ALAD PLATE ERIC BOULDEN, PRESIDENT OF TORONTO-BASED JUMP BRANDING & DESIGN INC., TALKS ABOUT DESIGN, BRANDING AND TRENDS.

INFORMAL TABLE SETTING

RN: What trends in design are you currently seeing?

EB: We have seen a rise in more authentic and discovered materials. Reclaimed wood has become the new brick. Coupled with milled metals and the warm glow of Edison-style lighting, the environments are welcoming and approachable. Discovered or found items mixing into modern expressions of design and detailing have also created interesting spaces.

RN: What’s the biggest challenge you have with your customers?

EB: Looking to make a difference in the brand through design. Design can play a very strong and meaningful role in the brand and experience, and if it is shortchanged, the impact, credibility and relevance of the brand experience could fall short of expectations.

A

This interview has been condensed and edited. For the entire interview, visit canadianrestaurantnews.com.

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COMING EVENTS Jan. 27-29: Hotel, Motel & Restaurant Supply Show, Myrtle Beach Convention Center. www.hmrsss.com

Feb. 24-26: Hospitality Newfoundland & Labrador, Conference & Trade Show, Gander, NL. www.hnl.ca

Feb. 19-21: North American Association of Foodservice Equipment Manufacturers (NAFEM) Show, Anaheim Convention Center. www.thenafemshow.org

March 1-3: Restaurants Canada Show, Direct Energy Centre, Toronto. www.restaurantshow.ca

Feb. 21-24: Canadian Society of Club Managers National F&B Conference, London, ON. www.cscm.org NAFEM2015 Junior Ad 7x10 GL PRINT.pdf

March 7-8: National Franchise & Business Opportunities Show, Cunard Centre, Halifax. www.franchiseshowinfo.com 1

11/19/14

March 15-17: International Boston Seafood Show, Boston Convention & Exhibition Center Boston, MA. www.seafoodexpo.com

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

Garth Whyte out at Restaurants Canada

March 24-26: International Pizza Expo, Las Vegas Convention Center, Las Vegas, NV. www.pizzaexpo.com March 24-27: Anuga FoodTec, Cologne Exhibition Centre, Cologne, Germany. www.anugafoodtec.com.

7:40 AM

Garth Whyte

It takes dedication, a genuinely friendly greeting and one really great espresso machine to change your coffee into the best part of their day. #TheNAFEMShow

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TORONTO—Restaurants Canada announced a management change on Nov. 12 with the departure of Garth Whyte as president and chief executive officer, effective immediately. Whyte had been with the organization since June 2009.

“It was a board decision to make a leadership change,” Restaurants Canada senior vice-president of communications and research Jill Holroyd told ARN. Past chair Donna Dooher will be taking on the role of interim president and CEO during the search for Whyte’s replacement. The organization said in a release that it expects to complete the process in the next three to four months.

“We would like to thank Garth for his contributions to the Canadian foodservice industry and to this organization during his time at Restaurants Canada, and we wish him well in his future endeavours,” said Liam Dolan, chair of the Restaurants Canada board of directors, in a statement.

2015 commercial sales to hit record, says association OTTAWA—According to Restaurants Canada’s annual industry forecast, next year’s commercial sales will hit a record $59.8 billion.

The association attributes the increase to growth in Western Canada, particularly Alberta, and to a “booming contract catering industry.”

Restaurants Canada anticipates sales to be up four per cent from the estimated $57.5 billion predicted for all of 2014.

According to the report, contract caterers will lead all segments with an average annual sales growth of 5.3 per cent between 2014 and 2018.

This is attributed to demand for remote foodservice driven by the natural resource industries and rising populations at health care facilities and post-secondary institutions.

Overall industry sales will grow an average of four per cent annually between 2014 and 2018, according to Restaurants Canada.

Regionally, Alberta will lead the country with the fastest-growing foodservice sales, seeing average annual growth of 5.1 per cent between 2014 and 2018 with five per cent growth next year.

In 2015, Nova Scotia, Manitoba, Saskatchewan and Ontario will see growth outpacing the national rate with increases of 4.8, 4.4, 4.3 and 4.2 per cent, respectively.

British Columbia, Quebec, Newfoundland and Labrador, Prince Edward Island and New Brunswick can anticipate growth rates above two per cent but below the national average of four per cent, with growth of 3.9, 3.2, 3 and 2.3 per cent, respectively.

Restaurants Canada stated it uses an econometric model to forecast commercial foodservice sales by using the Conference Board of Canada’s forecasts of disposable income, real GDP, employment and population.

buyers’ directory RESEARCH BY: PETER ELLIOTT Beverages Alcohol: Beer

Big Spruce Brewing Diageo Canada Inc. Garrison Brewing Company Grimross Brewing Labatt Breweries Mark Anthony Group Molson Coors Brewing Company Oland Brewery Kirkwood Diamond Canada Picaroons PMA Canada Ltd. Premier Brands Premium Beer Co. Prince Edward Island Brewing Co. Propeller Brewing Company Quidi Vidi Brewery Red Rover Brewing Co. Robilan Imports Inc. Sleeman Brewery & Malting Co. Storm Brewing in NFLD. Ltd. Tatamagouche Brewing Co. Uncle Leo's Brewery Alcohol: coolers

Bacardi Canada

Canada dry mott's inC.

30 Eglinton Avenue West, Suite 600 Mississauga, ON L5R 3E7 Tel: 1-888-238-4410 Fax: 1-905-712-1703 www.canadadrymotts.ca

Constellation Brands Diageo Canada Inc. Kirkwood Diamond Canada Mark Anthony Group Alcohol: Wines

Atlantic Spirits and Wines Ltd. Barefoot Wine Chateau des Charmes Wines Ltd. Churchill Cellars Ltd. Constellation Brands Domaine de Grand Pre Ernest & Julio Gallo Winery Canada Ltd. Foster's Wine Estates Canada Gehringer Brothers Estate Winery Innovative Beverages Jost Vineyards Ltd. Kirkwood Diamond Canada Mark Anthony Group

Peller Estates Wines Planters Ridge Winery PMA Canada Ltd. Select Wines Alcohol: spirits

Atlantic Spirits and Wines Ltd. Bacardi Canada Beam Global Canada - Maritimes Canadian Iceberg Vodka Corp.

Charton Hobbs Inc. Churchill Cellars Ltd. Corby Spirit and Wine Diageo Canada Inc. Pernod Ricard Canada PMA Canada Ltd. Kirkwood Diamond Canada coffee & teA

Alfa Cappuccino Imports Inc.

Canterbury Coffee Douwe Egberts Coffee, formerly Sara Lee Coffee Elco Fine Foods Inc. Euro-Milan Distributing 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.

nespresso Canada

2121 rue Crescent, suite 302 Montreal, QC H3G 2C1 Tel: 514-609-8974 Fax: 514-905-3108 www.nespresso.com/pro chriss.lyness@nespresso.com

Nestle Professional / Vitality Foodservice Canada Ltd. Reunion Island Coffee Limited Schaerer Espresso Machines Specialty Beverage Solutions Starbucks Coffee Canada Tetley Canada Inc. Trudeau Corporation Van Houtte Inc.

fruit Juices

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

A. Lassonde Inc. Associated Brands B.B.C. Sales & Service Ltd - West Berthelet Food Products Bunn-O-Matic Corporation of Canada Cafe Essentials Canada Dry Mott's Inc. Canterbury Coffee Coca-Cola Beverages Ltd. Douwe Egberts Coffee, formerly Sara Lee Coffee Dr. Smoothie Brands E.D. Smith & Sons Ltd. Earth's Own Food Company Euro-Milan Distributing Faema Canada Gerhards Importers Canada Ltd. H.J. Heinz Company of Canada Ltd. Kraft Foodservice Inc. Mixology Canada Inc. Mother Parker's Tea & Coffee Inc. Nestle FoodService Canada Nestle Professional / Vitality Foodservice Canada Ltd. Ocean Spray International Inc. Pepsi Beverages Canada PreGel Canada Premium Near Beer Richardson Foods, Division of Heinz Canada Saeco Canada Inc. Scotsburn Dairy Group Sunpac Foods Ltd. Torani Italian Syrups W.T. Lynch Foods Limited WAters: cArBonAted, non-cArBonAted

Coca-Cola Beverages Ltd. Danone Inc. Nestle Waters Canada Parmalat Canada Pepsi Foods Canada

Drink To Your Health Inc.

Décor

cArpets, rugs, MAts & flooring

Canadian Linen and Uniform Service Compass Flooring Ltd., division of Altro Floors Mul-T-Mat & Supply Co. No Skidding Products Inc. Schoolhouse Products Inc. chAirs

Contract Supply Corp.

Decor-Resto Inc. Dor-Val Mfg. Ltd. Grosfillex Holsag Canada Jetco Mfg. Ltd. JSP Industries Inc. Keca International Inc. Shorewood Furniture Ltd. United Chairs Inc. dAnce floors

BUM Contract Furniture Ltd. Rodo Industries Schoolhouse Products Inc. furniture, furnishings: interior

BUM Contract Furniture Ltd. Contract Supply Corp.

Davidson Furniture Specialties Ltd. Decor-Resto Inc. Dor-Val Mfg. Ltd. Holsag Canada JSP Industries Inc. Keca International Inc. Schoolhouse Products Inc. Simmons Canada Inc. Southern Aluminum furniture, furnishings: exterior

Bum ContraCt Furniture

2750 Coventry Road Oakville, ON L6H 6R1 Toll Free: 1-855-337-2995 Fax: 416-901-8039 www.bumcontract.com info@bumcontract.com

Contract Supply Corp.

Dor-Val Mfg. Ltd. Grosfillex LCE Interiors

Palette Furniture Southern Aluminum lAMps, lighting, Accessories

North American Candle Panasonic Canada Inc. Simmons Canada Inc.

No Limits Design Ronco Protective Products SanJamar Shoes for Crews, LLC Showa Best Glove Sika Footwear, a division of Ecolad Skechers

linen: tABleclothes, nApkins, tABle skirting

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. Menu BoArds

Impulse Graphics and Display Solutions Panasonic Canada POS Canada Inc. Music & sound systeMs

DMX Canada PC Music SIRIUS Satellite Radio SOCAN Sound Products Limited signs: custoM, neon

Abracadabra Signs & Designs Ketchum Manufacturing Inc. tABle tops & BAses

BUM Contract Furniture Ltd. Contract Supply Corp.

Dor-Val Mfg. Ltd. Jetco Mfg. Ltd. Keca International Inc. Polar Pak Schoolhouse Products Inc. Southern Aluminum uniforMs

Ansell Canada Inc. Blackwood Career Apparel Canadian Linen and Uniform Service Chef Uniforms - Classic Chef Chef's Hat Inc. Imagewear, a Division of Mark's Work Wearhouse J & M Murphy

Tricific Enterprises Inc. Unisync Wear Well Garment Company Work Authority

Equipment

AtM MAchines

Atlantic Hospitality and Technologies Ltd. Del-Coin Direct Cash ATM Inkas Group of Companies

Pitco Frialator Inc. Smokaroma, Inc. Southern Pride Distributing LLC BAr equipMent

Bar Maid Electric Glass Washers Beer Gas Systems Blendtec BUM Contract Furniture Ltd. Euro-Milan Distributing Faema Canada Freepour Controls Inc. Hamilton Beach Brands Inc. Harco Enterprises Ltd. ISI Cream Whipper / Jascor Housewares Inc. Magnuson Industries, Inc. Master-Bilt Products Nor-Lake Inc. Perlick Corporation POS Canada Inc.

BAkery equipMent, supplies

Bakers Pride Oven Company Brute Kitchen Equipment Inc. Crown Custom Metal Spinning Inc. Distex M & M Inc. Doyon Equipment Inc. Earthstone Wood/Gas Fire Ovens Euro-Milan Distributing Faema Canada Garland Canada Hobart Food Equipment Group Canada (FEG) Igloo Food Equipment Ltd. Lessard Agencies Ltd. - Foodservice Equipment Master-Bilt Products MFG Tray Co. Moretti Forni MVP Group, formerly Canadist International NU-VU Food Service Systems Rational Canada Inc. Silesia Velox Grill Machines Ltd. The Middleby Corporation Unifiller Systems Inc. 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

Buffet equipMent, cAfeteriA equipMent, BAnquet

Bauscher Hepp Inc. Bethco Agencies Limited Browne + Co. Brute Kitchen Equipment Inc. BUM Contract Furniture Ltd. Bunn-O-Matic Corporation of Canada Canada Cutlery Inc. Celco Inc. Front of the House G.E.T. Enterprises Inc. Hatch Industries Ltd. Kason Industries Lessard Agencies Ltd. - Foodservice Equipment Lockwood Manufacturing Company PanSaver Ovenable Pan Liners Prince Castle Inc. Randell Manufacturing Rational Canada Inc. Silesia Velox Grill Machines Ltd. Southern Aluminum Specialty Beverage Solutions Sterno Candle Lamp Syracuse China Company Tableware Solutions Ltd. Tomlinson Industries Total Table Top Plus SCA Tissue Vollrath Company L.L.C. cArts, cArriers

BUM Contract Furniture Ltd.

buyers’ directory Hatch Industries Ltd. Johnson-Rose Inc. Rubbermaid Canada Commercial Products Tarrison Products Ltd.

B.B.C. Sales & Service - West Douwe Egberts Coffee, formerly Sara Lee Coffee Euro-Milan Distributing

China, Dinnerware, Flatware, Glassware

Anchor Hocking Bauscher Hepp Inc. Browne + Co. Dudson (North America) Fortessa of Canada Front of the House Globe Hotelware Agency Inc. Homer Laughlin China Co. Igloo Food Equipment Ltd. IVO Cutlery Canada Ltd. Johnson-Rose Inc. Jym Line Glassware Libbey Canada Inc. Noritake Canada Limited Oneida Canada Ltd. Recoplast 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) Zwilling J.A. Henckels Canada Ltd. CleaninG

3M Canada Company, Building and Commercial Services Division, Food Services

P RO FE S S I O N A L P RO D U CTS COMPANY

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.

eColaB

5105 Tomken Rd Mississauga, ON L4W 2X5 Tel: 1-800-352-5326 www.whycleanmatters.com marketing@ecolab.ca

Procter & Gamble Inc. CoFFee equipment

Alfa Cappuccino Imports Inc.

Hamilton Beach Brands Inc. Mother Parker's Tea & Coffee Inc. Nespresso Canada Nestle Professional / Vitality Foodservice Canada Ltd. Reunion Island Coffee Limited Saeco Canada Inc. Schaerer Espresso Machines Swissh Commercial Equipment Inc. Tomlinson Industries Van Houtte Inc. ConCession

J.R. Mahoney Limited (ESI) Jarden Consumer Solutions Jessom Food Equipment La Compagnie Empire Crockery Level It Inc. LG Electronics Canada Maritimes Restaurant Equipment & Accessories Russell Food Equipment Ltd - Halifax Russell Food Equipment - Montreal Sodexo Ontrack Purchasing Services Specialty Beverage Solutions Summertime Restaurant Equipment Ltd. Sun Bakery Equipment Sales Ltd. Moncton Vision Food Systems Inc. Dish washinG equipment, supplies

Avmor Ltd. / Kleen Canada Blakeslee Foodservice Equipment

equipment, supplies

AJ Antunes & Co. APW Wyott B.B.C. Sales & Service Ltd - West Cooper-Atkins Corporation Great Western Products Hatco Corporation Igloo Food Equipment Ltd. 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 SCA Tissue Containers (FooD)

Conference Cup Ltd. D&W Fine Pack Genpak Georgia Pacific Canada Consumer Products Hatco Corporation M & Q Plastics Inc. Pactiv Canada Inc. Polar Pak 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) - Oakville Bunzl Canada Ltd. (ESI) - New Brunswick Cameron Restaurant Equipment Ltd. Celco Inc. Davidson Food Equipment & Supply Ltd. (RED) - Fredericton Eurodib Ferguson Sales Inc. H & K Canada Hobart Food Equipment Group Canada (FEG) Igloo Food Equipment Ltd. Illume Restaurant Supply - The Candle Specialists

Display Cases: reFriGerateD & nonreFriGerateD

AJ Antunes & Co. Bethco Agencies Limited Brute Kitchen Equipment Inc. Euro-Milan Distributing Faema Canada General Refrigeration HABCo. Henny Penny Corporation Hoshizaki America Inc. IFI Ontario (Decastris) Igloo Food Equipment Ltd. Lessard Agencies Ltd. - Foodservice Equipment Lockwood Manufacturing Company Master-Bilt Products Silver King True Refrigeration DistriButor: equipment

Cooper-Atkins Corporation

Arctic Refrigeration and Equipment Atlantic Systems Distribution Inc. B & B Sales Limited (RED) - Corner Brook Duke Manufacturing Co. Hamilton Agencies

Keating of Chicago Inc. Kendale Products Ltd. M.K.E. Industries Motion Technology Inc. Perfect Fry Company Permul Limited Pitco Frialator Inc. TFI Food Equipment Solutions Inc. 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. - Foodservice Equipment M.K.E. Industries MVP Group, formerly Canadist International Permul Limited Pitco Frialator Inc. The Middleby Corporation Wood Stone Corporation hvaC

Canplas Industries Ltd. LG Electronics NRG Equipment Inc. iCe maChines, CuBers, iCe storaGe

Hobart Food Equipment Group Canada (FEG) Insinger Machine Co. Jet Tech Systems / Canadist International Miele MVP Group, formerly Canadist International Power Soak Procter & Gamble Inc. San Jamar Foodservice Solutions JYJ Swissh Commercial Equipment Inc. Total Table Top Plus Whirlpool Corporation Dispensers (nonBeveraGe)

Chef Specialties Dante Group International Ltd. Ecolab Kruger Products Limited San Jamar Foodservice Serve-Canada Food Equipment Ltd. SCA Tissue DispensinG equipment (BeveraGe)

B.B.C. Sales & Service - West Berg Liquor Controls Bunn-O-Matic Corporation of Canada Chef Specialties Hoshizaki America Inc. IMI Cornelius Inc. Magnuson Industries, Inc. Pepsi Beverages Canada Regal Ware Inc. Saeco Canada Inc. Serve-Canada Food Equipment Ltd. Specialty Beverage Solutions Zumex Canada

iGloo food equiPment

370 Norfinch Drive Toronto, ON M3N 1Y4 Tel: 416-663-3051 Toll Free: 1-888-408-8819 Fax: 416-663-5793 www.igloofoodequipment.com info@igloo400.com

LRS Paging Mack Restaurant Equipment & Supplies Magnuson Industries, Inc. Rabco Food Service Limited Summertime Restaurant Equipment Ltd.

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. KBC Specialty Products Inc. Regal Ware Inc. Vollrath Company L.L.C.

FooD proCessinG

kettles: steam &

equipment &

eleCtriC

BlenDers

B.B.C. Sales & Service Ltd - West Berkel Company Bettcher Industries Inc. Dynamic International Electro Freeze Globe Food Equipment Co. Igloo Food Equipment Ltd. Tarrison Products Ltd. Tiger Canada Distribution Varimixer c/o Garland Canada Vitamix 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

JustSteph Sales Inc. Merco Products, division of Manitowoc The Middleby Corporation Tomlinson Industries knives, kniFe sharpeninG

Bettcher Industries Inc. Canada Cutlery Inc. Dexter-Russell, Inc. IVO Cutlery Canada Ltd. SMICO Inc. Victorinox Switzerland Zwilling J.A. Henckels Canada Ltd. launDry equipment, supplies

Chandler Sales Coinamatic Commercial Laundry Inc. Ecolab Miele Milnor Laundry Systems Whirlpool Corporation

manuFaCturers aGents

Arnott Distributors Inc. B & K Agency BUM Contract Furniture Ltd. Chesher Equipment Ltd. Copperfield Agencies Ltd. E & S Marketing Inc. Flanagan Agencies Fort Marketing Ltd. - West KGB Marketing Inc. MilneCo. Permul Limited Taylor Agencies Unisync W.D. Colledge Co. Ltd. miCrowave ovens

Amana Commercial Products MVP Group, formerly Canadist International Panasonic Canada Inc. Permul Limited Serve-Canada Food Equipment Ltd. Sharp Electronics of Canada ovens: Bakery & ComBination

Belleco, Inc. Brute Kitchen Equipment Inc. Doyon Equipment Inc. Earthstone Wood/Gas Fire Ovens Eurodib Henny Penny Corporation Igloo Food Equipment Ltd. NU-VU Food Service Systems Sipromac / Picard Ovens

Thunderbird Food Machinery Inc. Tomlinson Industries Wood Stone Corporation plastiCware: DisposaBle

Berry Plastics Cowling and Braithwaite Co. Ltd. G.E.T. Enterprises Inc. Georgia Pacific Canada Consumer Products Harco Enterprises Ltd. Norseman Plastics Pactiv Canada Inc. Polar Pak Reynolds Food Packaging Canada Inc. Solo Cup Canada Stir Sticks & Picks International Inc. Total Table Top Plus Tiimports Ltd. Unisource Canada Inc. pos systems

AM/PM Service Ltd. Atlantic Hospitality and Technologies Ltd. Casio Canada Ltd. Caterease Software/Horizon Business Services CLS Info Compatible Computer Services East Coast POS Givex InnSource Solutions Inc. Justin eTraining

pasta makinG equipment, proDuCts

Bluebird Mfg Crown Custom Metal Spinning Inc. Faema Canada patio equipment, heaters

BUM Contract Furniture Ltd. Calcana Industries Ltd IR Energy Inc. Patron Products Inc. Schwank Ltd.

Menu Tools Inc. Micros Systems Inc. Radiant Systems Panasonic Canada Inc. PixelPoint

pizza equipment, proDuCts

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

Pos Canada

5580 Ambler Drive Mississauga, ON L4W 2K9 Tel: 905-629-2990 Fax: 905-629-9552 www.poscanada.com info@poscanada.com

Profitek P.O.S. Solutions Sharp Electronics of Canada SilverWare POS Inc. Squirrel Systems Sweda Canada Inc. Technic POS Toshiba TEC Canada Inc. Trim POS Visual Information Products pots, pans

Bethco Agencies Limited Bluebird Mfg Browne + Co. Crown Custom Metal Spinning Inc. Insinger Machine Co. Padinox Inc.

Regal Ware Inc. Vollrath Company L.L.C. Zwilling J.A. Henckels Canada Ltd. Racks & stoRage

Brute Kitchen Equipment Inc. Cres Cor Crown Custom Metal Spinning Inc. Ecolab Julien Commercial Kitchen Solutions Market Forge Industries Inc. Metropolitan Wire (Canada) Ltd. Ranges, BRoileRs & RotisseRies

American Range Bakers Pride Oven Company Blodgett Oven Company Distex M & M Inc. Garland Canada GBS Foodservice Equipment Hardt Equipment Manufacturing Igloo Food Equipment Ltd. Kendale Products Ltd. Lessard Agencies Ltd. - Foodservice Equipment M.K.E. Industries NU-VU Food Service Systems Permul Limited Pitco Frialator Inc. Rational Canada Inc. Southern Pride Distributing LLC The Middleby Corporation Toastmaster, A Middleby Company Vollrath Company L.L.C. Wood Stone Corporation RefRigeRation equipment, seRvice & HaRdwaRe

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. IFI Refrigeration Igloo Food Equipment Inc. Kason Industries M.K.E. Industries Master-Bilt Products Norbec Systems Inc. Nor-Lake Inc. Silver King Tarrison Products Ltd. True Refrigeration RestRoom equipment, supplies

Avmor Ltd. / Kleen 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 Procter & Gamble Inc. Rubbermaid Canada Commercial

Metropolitan Wire (Canada) Ltd.

Products SanJamar SCA Tissue scales

Browne + Co. Ecolab Gemsys Money Handling Systems Globe Food Equipment Co. JustSteph Sales Inc. Kilotech POS Canada Inc. Toshiba TEC Canada Inc. Total Table Top Plus sliceRs

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

Cooper-Atkins Corporation DayMark Safety Systems Ecolab Thermor Ltd. Total Table Top Plus toasteRs

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

Cambro Manufacturing Company Carlisle Foodservice Products Cima-Pak Corp.

G.E.T. Enterprises Inc. Johnson-Rose Inc. MFG Tray Co. Norseman Plastics Pactiv Canada Inc. Polar Pak Rubbermaid Canada Commercial Products utensils: kitcHen & cooling

Bluebird Mfg Cameron Restaurant Equipment Ltd. Canada Cutlery Inc. Chef Specialties G.E.T. Enterprises Inc. IVO Cutlery Canada Ltd. Johnson-Rose Inc. Thermor Ltd. Thunder Group Inc. Total Table Top Plus 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. Master-Bilt Products

Food

appetizeRs, HoRs d'ouevRes

Bonte Foods Limited Clearwater Seafoods Limited Partnership Expresco Foods Grand River Foods High Liner Foods Inc. IFC Seafood Janes Family Foods Ltd. King and Prince Seafood Kontos Foods McCain Foods Canada Olymel/GalCo. Reuven International Selkirk Foods Willowfield Enterprises Ltd BakeRy pRoducts

Ardent Mills, formerly Horizon Milling Backerhaus Veit Ltd. BakeMark Ingredients Canada Ltd. (AFD) - Montreal Canada Bread Company Ltd. Carole's Cheesecake Company Ltd. Dealers Ingredients Inc. Dolphin/Village English Bay Batter Inc. Fancy Pokket Corp.

General Mills Canada Corporation Gourmet Baker Inc. Kontos Foods La Danoiserif McCormick Canada Oakrun Farm Bakery Ltd. Otis Spunkmeyer Canada Ltd. P & H Milling Group Pfalzgraf Patisserie PreGel Canada Puratos Canada Inc. Richardson Foods, Division of Heinz Canada Rich Products of Canada Saputo Foods Ltd. (Dairyworld Foods) Sarsfield Foods Limited Sepp's Gourmet Foods The Original Cakerie Ltd. Tradition Fine Foods Ltd. Weston Foodservice Ltd. cHeese, cHeese

Rich Products of Canada Sepp's Gourmet Foods 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. Kraft Foodservice Inc. McCormick Canada McIlhenny Company 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 Foodsolutions Wing's Foods of Alberta Ltd. daiRy pRoducts

deli meats

Expresco Foods Olymel/GalCo. Springer's Meats Inc. desseRts & desseRt pRoducts

Berthelet Food Products Berzaci Carole's Cheesecake Company Ltd. Euro-Milan Distributing Faema Canada Gourmet Baker Inc. Gumpert's Kontos Foods Martin Desserts McCain Foods Canada Pfalzgraf Patisserie

Agropur

cookies & confectioneRy

Dare Foods Limited - Food Service Division

eggs, egg pRoducts

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

Clearwater Seafoods Limited Partnership Expresco Foods Grand River Foods Heritage Frozen Foods Ltd. Les Plats du Chef (Thyme & Truffles) Meat & Livestock Australia Nestle FoodService Canada Pintys Delicious Foods TMF - The Meat Factory etHnic foods /

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

pRoducts

Chicago 58 Food Products Limited Dealers Ingredients Inc. Finica Food Specialties Hub Meat Packers Ltd. Kraft Foodservice Inc. Parmalat Canada Salerno Dairy Products Limited Saputo Foods Ltd. (Dairyworld Foods) Scotsburn Dairy Group

IFC Seafood Kehan Food Imports Inc. O.H. Armstrong Foodservice Ltd. Sysco - Halifax Sysco - Moncton Sysco - St. John's Sysco NASYS Willowfield Enterprises Ltd

The Eli's Cheesecake Company Unilever Ice Cream W.T. Lynch Foods Limited distRiButoRs: food

Amalgamated Dairies Limited (ADL) Atlantic Grocery Distributors Ltd. Atlantic Wholesalers Ltd. - N.S. Better Food Concepts Costco Wholesale Canada Ltd. Eastern Foodservice EDFREX GFS - Atlantic Inc. GFS - Milton Giraffe Food & Beverage Ideal Foodservice

kosHeR

Azuma Foods (Canada) Co Ltd Backerhaus Veit Ltd. Bonte Foods Limited Burke Corporation ConAgra Foods Canada Inc. Elco Fine Foods Inc. Finica Food Specialties Grecian Delights Heritage Frozen Foods Ltd. Italpasta Ltd. Japan External Food Organization JFC International (Canada) Inc. Kontos Foods McCormick Canada 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, a Div of McCain Foods

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 Aqua Farms Sea Watch International Shafer Haggart Ltd. Trident Seafoods Corp.

True North Salmon Willowfield Enterprises Ltd food BRokeR

Amca Sales & Marketing Aliments AGG Foods C.W. Shasky & Associates Ltd. Concord National Inc. Focus Food Brokers Freeman Signature International Pacific Sales Ltd. PJB - Primeline - A Marketing and Sales Group Ronahan Food Brokers Limited Rosemount Sales & Marketing Target Food Brokers Tree of Life Canada Inc. Trimark Sales & Marketing TTS Marketing Uniidirect Sales & Marketing fRencH fRies, onion Rings

Cavendish Farms Lamb Weston Canada McCain Foods Canada Simplot Company fRuits: geneRal

A. Lassonde Inc. Alasko IPS Frozen Foods Inc. Canadian Prairie Garden Purees Dole Packaged Foods Haskapa Norpac Food Sales Shafer Haggart Ltd. Sun Rich Fresh Foods Inc. Sunkist Growers The California Cling Peach Board game meats

Brome Lake Ducks Ltd. Hills Foods Ltd. King Cole Ducks

fisH, seafood &

HealtHcaRe foods /

sHellfisH

gluten fRee alleRgy

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

Aliments ED Foods Inc. EggSolutions Inc. Grand River Foods Hain Celestial Canada McCormick Canada Meaty Meats Inc. Trilogy Egg Products Inc. Nestle FoodService Canada Parmalat Canada Piller's Fine Foods, division of Premium Brands Pintys Delicious Foods Reuven International Shafer Haggart Ltd. Summer Fresh Salads W.T. Lynch Foods Limited meat

IFC Seafood

Bonte Foods Limited Burke Corporation Brome Lake Ducks Ltd. Cardinal Meat Specialists Ltd.

Cargill Canada Chicago 58 Food Products Limited Eastern Foodservice Export Packers Company Limited Expresco Foods Finica Food Specialties Grand River Foods Hills Foods Ltd. Hormel Foods International Corporation Jadee Meat Products Lesters Foods Limited Maple Leaf Foodservice Meat & Livestock Australia Meaty Meats Inc. Montpak International New Zealand Lamb Co. Olymel/GalCo. Piller's Fine Foods, division of Premium Brands Sofina Foods Springer's Meats Inc. The Bruss Company TMF - The Meat Factory Tyson Foods, Inc. VIAU Foods Inc. oils, fats, sHoRtenings

ACH Food Companies Inc. CanolaInfo Cargill Canada ConAgra Foods Canada Inc. Dealers Ingredients Inc. Dow Agro Sciences Hubbert Industries Richardson Oilseed Limited Smucker Foods of Canada oRganic, natuRal foods

Canadian Prairie Garden Purees Gerhards Importers Canada Ltd. Italpasta Ltd. Meat & Livestock Australia Monaghan Mushrooms Sol Cuisine Strub Brothers Limited pasta, noodles

Italpasta Ltd.

Les ALiments O’sOLe miO inc.

4600 Ambroise-Lafortune Boisbriand, QC J7H 0G1 TEL: 450-435-4111 FAX : 450-435-6615 www.osolemio.ca

Nestle FoodService Canada Olivieri Foods Ltd. pizza, pizza pRoducts

Ardent Mills, formerly Horizon Milling Backerhaus Veit Ltd. Bonte Foods Limited Burke Corporation Chase Global Foods Ltd. ConAgra Foods Canada Inc. Earthstone Wood/Gas Fire Ovens H.J. Heinz Company of Canada Ltd. Hormel Foods International

buyers’ directory Corporation Jadee Meat Products Kontos Foods McCain Foods Canada McCormick Canada Nestle FoodService Canada Olive-it Canada Olymel/GalCo. P & H Milling Group Parmalat Canada Rich Products of Canada Salerno Dairy Products Limited Saputo Foods Ltd. (Dairyworld Foods) Springer's Meats Inc. Tyson Foods, Inc. VIAU Foods Inc. Portion Packs

H.J. Heinz Company of Canada Ltd. McIlhenny Company Richardson Foods, Division of Heinz 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 Heritage Frozen Foods Ltd. Lamb Weston Canada McCain Foods Canada Potatoes New Brunswick Reser's Fine Foods Poultry

Butterball Canada Burke Corporation Exceldor Poultry Export Packers Company Limited Expresco Foods Grand River Foods Janes Family Foods Ltd. JD Sweid, formerly Elmira Poultry Inc. King Cole Ducks Ltd. La Brochette 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 Reuven International Simplot Company Tyson Foods, Inc. rice

Dainty, Les Aliments Dainty Foods MARS Canada Shafer Haggart Ltd. salad dressings

Carole's Cheesecake Company Ltd. Dr. Oetker Ltd. E.D. Smith & Sons Ltd. Richardson Foods, Division of Heinz Canada Select Food Products Ltd. Unilever Foodsolutions sauces, Bases

Berthelet Food Products Campbell's Foodservice Canadian Prairie Garden Purees Catelli Foods Canada Corporation E.D. Smith & Sons Ltd. Earth's Own Food Company Gerhards Importers Canada Ltd. H.J. Heinz Company of Canada Ltd. JC Creative Foods Neil Jones Food Company Nestle FoodService Canada Olivieri Foods Ltd. Richardson Foods, Division of Heinz Canada Select Food Products Ltd. Torani Italian Syrups Unilever Foodsolutions W.T. Lynch Foods Limited Wing's Foods of Alberta Ltd. seasonings, sPices, HerBs

Aliments ED Foods Inc. Berthelet Food Products Chef Specialties Derlea Brand Foods Kerry Ingredients & Flavours

Malabar Super Spice

McIlhenny Company snacks, snack Food

Backerhaus Veit Ltd. California Walnuts J&J Snack Foods Corp.

Johnvince Foods Distribution Kellogg Canada Inc. MARS Canada Pepsi Foods Canada Piller's Fine Foods, division of Premium Brands Trophy Foods Inc. souPs

Aliments ED Foods Inc. Berthelet Food Products Bonte Foods Limited Campbell's 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 Unilever Foodsolutions sweeteners

Associated Brands 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 Richardson Foods, Division of Heinz Canada Rich Products of Canada VegetaBles

Alasko IPS Frozen Foods Inc. Arctic Gardens

Canadian Prairie Garden Purees Canadian Produce Marketing Association Cavendish Farms Fresh USA (CA & FL) Tomatoes Gielow Pickles H.J. Heinz Company of Canada Ltd. Hain Celestial Canada I-D Foods Corporation Monaghan Mushrooms Norpac Food Sales Ponderosa Mushrooms Shafer Haggart Ltd. Summer Fresh Salads yogurt

Danone Inc. Dr. Smoothie Brands Gay Lea Foodservice Natrel Inc. Parmalat Canada PreGel Canada Ultima Foods Yogen Fruz Yoplait, a Division of General Mills

Services

association

Alaska Seafood Marketing Institute Beef Information Centre Canadian Association of Foodservice Professionals Canadian Culinary Federation - Fédération Culinaire Canadienne (CCFCC) Canadian Hospitality Foundation Canadian Produce Marketing Association CanolaInfo Dairy Farmers of Canada - Montreal Dairy Farmers of Canada - Ottawa Food and Consumer Products of Canada Heart & Stroke Foundation of Canada Hospitality Newfoundland and Labrador Hotel Association of Canada

Italian Trade Commission National Sunflower Association of Canada Inc. Potatoes New Brunswick Restaurant Association of Newfoundland and Labrador Restaurant Association of Nova Scotia Restaurants Canada Taste of Nova Scotia Tea Association of Canada Tourism Industry Association of New Brunswick Tourism Industry Association of Nova Scotia Tourism Industry Association of Prince Edward Island Wild Blueberry Association of Canada Bank

Bank of Canada CIBC Evolocity Financial Group Interac

national bank of CanaDa

600, de la Gauchetière ouest 12th Floor Montreal, QC H3B 4L2 Tel: 514-412-1171 Fax: 514-394-6564 www.nbc.ca monique.lo@nbc.ca

TrainCan Inc. Sculpture Hospitality, formerly BevinCo. credit cards

American Express (Amex Canada) Diners Club, division of BMO Direct Cash ATM Discover Card

Buying grouP

A.F.D. - Associated Food Distributors (Buying Group) ESI ITWAL Ltd. Sodexo Ontrack Purchasing Services UnipCo. consultants: management, marketing, training

Brick and Mobile Enbridge Gas New Brunswick Justin eTraining Marsh Canada Menu Tools Inc.

serVices

Bell Canada, Equipment Division garBage disPosal

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

Global payments CanaDa

3381 Steeles Avenue East, Suite 200 Toronto, ON M2H 3S7 Tel: 1-800-361-8170 www.globalpaymentsinc.com/canada info@globalpaymentsinc.com

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. Pest control

MasterCard Moneris Solutions POS Canada Inc. TD Visa VISA Canada disPosaBle & PaPer

Abell Pest Control Inc. Ecolab HD Supply Facilities Maintenance Orkin Canada Premiums, Incentives G.E.T. Enterprises Inc. NRC International

Products

recycling,

Annemar Apparel, formerly Canawipe Distributors Ltd. Kruger Products Ltd. Polar Pak SSP Group SCA Tissue

comPactors

emPloyment

TD Bank

equiPment Parts,

agencies

Canadian Tourism Human Resource Council entertainment equiPment, serVices

Actionmatic Bell TV DMX Canada LG Electronics NTN Buzztime Canada, Inc. Panasonic Canada Inc. PC Music Sound Products Limited Starburst Coin Machines Inc.

Resource Recovery Fund Board Rothsay Recycles security

Cummins Allison ULC Guardian Safe Company Inkas Group of Companies Stanley Security Systems Canada utilities

Bullfrog Power Enbridge Gas New Brunswick Fortis Inc. Irving Oil Ltd. Superior Propane

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Canadian and U.S. 2015 trends for foodservice CHICAGO—Simplicity and diversifying markets dominated the 2015 trend report released Nov. 10 by Technomic Inc. According to the Chicago-based research and consulting firm, Canadian operators will focus on the following food and restaurant trends in the coming year:

Menu boards slim down According to Technomic, consumers want variety and customization when dining out, but also favour a simplified, stress-free dining experience. As a result, a growing number of restaurants will offer minimalist menu listings, streamlining overloaded kitchen lines and editing menu boards to focus on a handful of well-executed dishes.

Generation appreciation Operators face challenges catering to the distinctly different preferences of millennials and baby boomers, both of whom possess significant spending power yet search out different dining experiences. To please both demographic groups, restaurants will address boomers’ health and wellness needs while increasing social responsibility initiatives to attract millennials.

Balancing a compelling value proposition for boomers with authenticity and customizability for millennials will also help foodservice operators address the needs of all age groups.

Retail competition Consumers have sampled modern dining halls, pop-ups and food trucks as part of a shift away from traditional restaurant formats.

Retailers are the next foodservice frontier. As today’s supermarkets and convenience stores boost their fresh prepared food offerings, restaurants face a new competitive challenge from an emerging segment poised for growth.

Hog and Rocks pancake. Photo by: Madeline Ja.

Devour! film festival wraps

Tea culture comes of age Tea is having its moment as operators devise unique, connoisseur-level tea experiences such as precise tea-brewing practices, tea-andfood pairings and handcrafted flavours. Menus will offer an increased variety of specialty, premium tea blends.

Emerging craft beers The focus in 2015 will shift to emerging craft-beer styles, serving ideas and kitchen uses. Hoppy brews will continue to dominate, but drink menus will offer more sours, saisons, spiced-up stouts and lower-alcohol, sessionable brews. Bars and restaurants will create excitement via tap takeovers, creative beer flights and cask events. Beer’s burgeoning culinary influence will result in more sudsy desserts, infused sauces and pairing suggestions.

Andrew Freeman & Co. Adding its predictions to the mix, Andrew Freeman & Co., a San Francisco-based hospitality consulting company, released its 2015 U.S. food and restaurant trend report in early November. Highlights include:

Food trends The new ‘it’ egg is scrambled—and it’s going way beyond breakfast. Scrambled eggs are what’s for dinner.

Chefs are adding flair to veggies with oldworld cooking techniques such as smoking and slow roasting instead of relying on fats to boost flavour.

Nduja, a Calabrian spreadable cured meat, features a softer, malleable texture that makes it a more flexible ingredient than other salami.

Dessert menus are featuring soft-serve ice cream. Seasonal flavours, innovative sundae combinations and sophisticated toppings make this nostalgic item more modern.

Diners are having a love affair with the cuisine of Spain as traditional and modern Spanish concepts open all over the U.S. Savory pancakes are showing up on dinner menus, and chefs are proving batter is a versatile canvas for non-traditional flavours.

Restaurant trends

Nduja by Barbacco. Photo by Jason Wang.

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D E C E M B E R 2 014

Game halls are the next big thing.

Adding an interactive gaming element to a bar keeps people drinking and makes these establishments a destination instead of a stop along the way.

Not many people have time for a leisurely lunch anymore and restaurants are adapting by offering all-day, takeout-friendly menus and providing delivery.

A growing number of higher-end, fast casual concepts (many helmed by fine dining chefs) are emerging to satisfy the demand for great food, fast, at lower prices. No longer just for the lunch crowd, these concepts are thriving during the dinner rush.

The division between the pastry line and the rest of the kitchen is fading.

Sunday suppers are becoming a time for adventurous cooking. By offering one set menu (often family style), chefs can tackle more ambitious or complex dishes or experiment with new techniques or cuisines.

Anthony Bourdain and local chefs at the Devour! opening night gala. Photo courtesy of Communications Nova Scotia.

WOLFVILLE, NS—Filmmakers from around the world gathered to showcase culinary films at the fourth annual Devour! The Food Film Fest from Nov. 12 to 16.

The festival celebrates film, food and wine culture and includes screenings, industry sessions, farmers’ market events, wine tours, chef demos, tastings and workshops.

“This year, we had an exceptionally robust program with films from around the world,” Michael Howell, executive director of Devour!, said in a release. “We are delighted we were able to attract such a high caliber of culinary films.”

Festival attendees were also able to brush shoulders with four culinary professionals at live demonstrations: Chef Jesse Vergen from Saint John Ale House in Saint John, NB; chef Connie DeSousa from CHARCUT in Calgary; chef Todd Perrin of Mallard Cottage in Quidi Vidi, NL; and chef Mark Gray of Brooklyn Warehouse in Halifax.

Four Golden Tine Awards were handed out to filmmakers from the U.S., Canada and Taiwan. From more than 50 entries, Cook it Raw Charleston, Pour Retourner, GMO OMG and Zone Pro Site: A Moveable Feast took home awards.

The three-person judging panel included: Thomas Struck of the Berlin International Film Festival; food writer Lucy Waverman; and Aube Giroux, a Nova Scotian filmmaker, organic farmer and food blogger.

“This is the first time we’ve had a jury on the ground at the event,” said Lia Rinaldo, managing director of Devour! “It has added a level of prestige to the festival. It was a pleasure to have them here and to watch their process.”

Awards were presented at a brunch with dishes by chef Perrin, chef Martin Ruiz Salvador and cocktails made by Jeffrey Van Horne and Matt Jones. Next year’s event is scheduled for Nov. 4 to 8, 2015.

Prestige Awards at TIANS Summit HALIFAX—The Tourism Industry Association of Nova Scotia (TIANS) held its 37th Tourism Summit at the World Trade and Convention Centre in Halifax from Nov. 23 to 25.

A series of speakers—including Bruce Poon Tip, founder and owner of G Adventures; Michel Samson, minister of economic and rural development and tourism; and TIANS chair, Glenn Squires—spoke to attendees about how the industry is doing and where it is headed.

The Taste of Nova Scotia Prestige Awards were announced Martin and Sylvie Ruiz Salvador, Fleur de Sel. at the summit on Nov. 25.

Janice Ruddock, executive director of Taste of Nova Scotia said over the of the Year – Chef Inspired Casual Dining, past four years, 32 local businesses, including Brooklyn Warehouse, Halifax, NS; Restaurant farmers, fishermen, chefs and winemakers of the Year – Chef Inspired Fine Dining, Fleur have been celebrated through the awards. de Sel, Lunenburg, NS; Innovative Product of “It is just astounding the ongoing dedicathe Year, Olde Port of Halifax, Tideview Cider, tion to Nova Scotia foods that we have in our Annapolis Valley, NS; Producer of the Year, province,” Ruddock said in a release. “This is a Grand Pré Wines, Grand Pré, NS; Server of the small opportunity to recognize the dedicated Year, Cora Beck, Charlotte Lane, Shelburne, companies and individuals who strive to conNS; Consumer Choice Product of the Year, tinually exceed our expectations. It is truly an Bliss, Avondale Sky Winery, Newport Landhonour to be in the same room and hear their ing, NS; and the Gary MacDonald Culinary stories.”

Ambassador of the Year went to Lia Rinaldo & The Prestige Awards for 2014 were preMichael Howell, Devour! The Food Film Fest. sented in the following categories: Restaurant According to a release, tourism is a $2-bilof the Year – Essence of Nova Scotia, Lobster lion industry in Nova Scotia with more than Shack in Barrington Passage, NS; Restaurant $225 million in provincial tax revenue yearly.

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

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1. Mario Marino. 2. From left: Tyler Paquette, Michael Christiansen and Dominique Roy. 3. Chris Verros. 4. David Goldstein. 5. Caroline Emond.

Mario Marino, president and chief operating officer of High Liner Foods’ Canadian operations, will retire from his position in April 2015, remaining with the company as an advisor until the end of the year. Marino, who has been with High Liner for 34 years, announced his retirement in early November.

Marino joined High Liner in 1981 as a sales representative, and took over retail sales and marketing for Canada in 1991. In 2003, Marino became president and COO. Jeff O’Neill, who currently holds the position of vice-president retail sales and marketing for the company’s Canadian operations, will fill Marino’s position of president and COO beginning in April 2015.

Young chefs from across the country competed for the top spot at the 2014 Canadian La Chaîne des Rôtisseurs Jeunes Chefs Rôtisseurs Competition on Nov. 17.

Michael Christiansen from the Pear Tree Restaurant in Burnaby, BC, took home the gold medal and the Fulgence Charpentier Trophy at the Calgary event. Christiansen—who currently holds the commis position

at Pear Tree—will represent Canada at the 2015 Concours International des Jeunes Chefs Rôtisseurs, which will be held in Budapest, Hungary next September.

Dominique Roy, from Ottawa’s Fairmont Chateau Montebello, won silver and Tyler Paquette of The Fairmont Banff Springs Hotel received the bronze medal.

Chris Verros is the new president and chief executive officer of hospitality company Centerplate, announced Nov. 4.

Verros has been acting president and CEO since the resignation of Desmond Hague, who left the company after charges of animal cruelty and social media outcry led to an official censure and indefinite probation from Centerplate in September.

Previously, Verros was executive vice-president of operations at Boston Culinary Group, prior to its 2010 merger with Centerplate when he became chief operating officer. His past 30-year experience in hospitality also includes launching sports and entertainment foodservice company FanFare in 1986 along with Jerry Moses, and taking over as group president

when he sold the company to Fine Host Corporation in 1993.

It was announced in October that David Goldstein has been named president and chief executive officer of the Canadian Tourism Commission (CTC), effective Dec. 1.

Goldstein was president and CEO of the Tourism Industry Association of Canada (TIAC), where he was one of the key architects of the federal tourism strategy with Industry Canada.

Dairy Farmers of Canada (DFC) will appoint Caroline Emond as executive director, effective Jan. 19.

Emond replaces former executive director Richard Doyle, who decided to retire on August 31.

Emond is a lawyer and lobbyist with more than 20 years of experience in political and legislative systems and international trade rules.

“We are very excited to have Ms. Emond on our team. She will bring her knowledge from both the public and private sector to our organization. Having worked both in Canada and internationally, her skills, leadership and experience are what our in-

dustry needs in a senior spokesperson at this time,” DFC president Wally Smith said in a statement.

“I am very proud to join an organization that demonstrates leadership and commitment to a modern, caring, responsible sector that brings a major contribution to the Canadian economy,” said Emond.

Donna Dooher was named the new national chair of Taste Canada and the winners were announced in the competition’s four categories for both English and French language books on Oct. 20.

Dooher, Toronto’s Mildred Temple Kitchen chef and owner and cookbook author, assumed her duties immediately from Karen Gelbart, who is departing the role of national chair after serving for the last three years.

John Ulrich joined the Rational USA team as of Oct. 1 as the vicepresident of business unit key accounts in North America. Ulrich brings with him 18 years of experience within the foodservice industry and he will oversee the company’s national key account directors.

Ulrich began working within the

foodservice industry with Middleby Corporation in 1996, where he focused on marketing communications.

He went to work for Prince Castle and during this time, Ulrich transitioned from marketing communications to national accounts. Ulrich then moved to Duke Manufacturing in 2008 and became the director of national accounts before joining Rational.

A number of food and beverage industry senior marketing officers made the third annual Forbes/Appinions CMO Influence Study.

Of the top 50 chief marketing officers, eight represented the F&B industry: Tony Pace, Doctor’s Associates, Subway marketing officer (No. 25); Keith Weed, Unilever CMO (No. 26); Dana Anderson, CMO Mondelez (No. 29); Mike Wege, Hershey Company senior vice-president, chief growth and marketing officer (No. 39); Deanie Elsner, Kraft executive vice-president and CMO (No. 43); Roy Benin, Mars CMO (No. 44); Ann Mukherjee, Frito-Lay senior vicepresident, CMO (No. 45); and Andy England, MillerCoors executive vicepresident and CMO (No. 49).

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