Atlantic Restaurant News - March 2015

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A T L A N T I C March 2015 Vol. 17 No. 1

N AT I O N A L

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RESTAURANTS CANADA SHOW

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C O V E R A G E

20 YEARS OF ROLLING PITAS

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R E G I O N A L

HIGHLIGHTS FROM NAFEM

F O C U S

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$ 5 . 9 5

FEATURE: WOMEN IN FOODSERVICE SUCCESS STORIES IN THE INDUSTRY

Burrito Jax heads into N.L.

Gord and Eleanor Delano.

By Kristen Smith, Associate Editor

Canada Post Publications Mail Agreement No. 40010152

HALIFAX — Halifax-based chain Burrito Jax is continuing its East Coast expansion with the opening

of a St. John’s, N.L., location and the construction of a new head office and storefront on Ilsley Avenue in Burnside.

The new 1,100-square-foot storefront also includes an additional

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

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

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

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

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

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

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

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

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

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

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

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

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

With microbreweries, cideries, mead and wine producers on board, the association is “growing all the time,” said Red Rover Brewing Company founder and co-owner Adam Clawson, who is a driving force behind the creation of the NBCAPA. At the first meeting, members and stakeholders discussed the organization’s mandate, directives and directors. Clawson is the vice-president and Sean Dunbar, founder of Pica-

roons Traditional Ales, will serve as president.

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

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

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

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

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

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

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

“The growth has been quite fast

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

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

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

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

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St. Louis heads into Halifax TORONTO — Ontario-based St. Louis Bar & Grill opened a Bradford, Ont., location in February with a new look.

With plans to open 10 locations in 2015, St. Louis will open its first in Nova Scotia with a Halifax store planed for Q3. The brand moved into the Maritimes two years ago with a Moncton, N.B., franchise location. Niki Papaioannou, director of marketing, said this was the company’s trial run in Atlantic Canada and plans are to open more locations on the East Coast.

“We’re so interested in growth, that we will be moving ahead in these markets corporately or with a franchisee,” said Papaioannou.

The new prototype, which will apply to new opens and renovations, features a new logo and

Bradford, Ont., location.

increased focus on the colour red. “There is also some local art that we’ve started to incorporate,” said Papaioannou. In Bradford, a wall is dedicated to the history and sports teams of the town.

The restaurants have a mix of dining room seating and high tops and an average footprint of between 2,200 and 2,500 square feet. “Our brand is looking at building restaurants that are slightly larger than we have in the past,” said Papaioannou, adding plans call for new builds to be between 2,500 and 3,000 square feet with 200 seats, 98 inside and 102 on the patio.

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

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From the Restaurants Canada Show floor

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

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

Paul Methot sults to support our Canadian businesses,” said Methot.

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

“As my year comes to an end, I will continue to roll up my sleeves,” he said. Dolan said he hopes there will be more success with respect to credit card rates and that the association can encourage the implementation of wholesale liquor pricing across the country.

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

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

He said his story is a bit different.

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

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

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

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

“As chair, I’m determined to achieve re-

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

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

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

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

The rise and rise of fast casual While the rest of the foodservice market is flat, both traffic and spend are growing in the Canadian fast casual segment. Traffic and dollar volumes at fast casual establishments is expected to rise by more than 15 per cent per year, Mark Dempsey of NPD Group said in a seminar on March 1 in Toronto.

Dempsey defines fast casual restaurants as

Chefs Christopher Moreland and Jean Louis Martin at the Chesher Equipment Ltd. booth. those where customers order at the counter, have a $10-$15 cheque, are willing to wait for their food and enjoy an engaging environment.

Dempsey called fast casual “a true melting pot,” with Cafe Aroma the leader at 19 per cent of Canadian fast casual traffic, followed by Five Guys Burgers and Fries at 17 per cent; Mucho Burrito at 14 per cent; Williams Fresh Cafe at 11 per cent; Fatburger at 6 per cent; Sushi Shop at 5 per cent; Nandos at 4 per cent; and The Works and Panera tied at 3 per cent.

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

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

Fast casual rates in the top two approval categories for food taste (83 per cent); efficiency (80 per cent); value (63 per cent); healthy options (66 per cent); and atmosphere (76 per cent). All of these rate higher than QSR restaurants, except for the value category, where the two segments are equal.

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

Fast casual accounts for only 1 per cent of the Canadian foodservice market, but for five per cent of the U.S. foodservice mix. “I think we want to be on this train,” he said.

Jenner Cormier

The number one visit driver for fast casual is loyalty. “Loyal consumers spend more than $4 more per visit than those who visit for convenience.”

Crafting classic cocktails TORONTO — Award-winning bartender and Nova Scotia-native Jenner Cormier went through the creation of four classic cocktails in multiple sessions at the show.

He noted the daiquiri gets a bad reputation, but “is a really good cocktail, if made properly.”

The key is to use fresh ingredients. “The days of lime bar mix are long gone,” said Cormier.

Using squeezed juice and simple syrup, Cormier also demonstrated a twist on the Tom Collins, a John Collins (lemon juice, simple syrup and vodka shaken and served over soda).

He said it’s fine to switch the liquor or use lime juice, depending on preference. “There’s no right or wrong way to make a Tom Collins, in my opinion,” he said.

He also made a New York sour, which is a whiskey sour with a float of wine and the recently popularized Last Word, a gin-based, prohibition-era cocktail.

Cormier noted the importance of ice quality (“It’s an ingredient that most people overlook.”) and the temperature and visual appeal of glassware. “People will fall in love with a drink before it even hits their lips,” he said.

Instead of infusing liquor, Cormier suggested changing up the simple syrup by using different sweeteners and adding spices, fruit or herbs.

“I’ve done some really fun stuff with pear juice and maple syrup,” Cormier said.

Files from Colleen Isherwood, Jonathan Zettel, Kristen Smith and Don Douloff.

March 2015 | 3

A T L A N T I C

EDITORIAL As is the case for many 15 year olds, my first job was in the foodservice industry at a major QSR chain. I was hired in the kitchen, while most girls worked the register. Years later, my brother also got his first job at the same location and he was put on cash. I wondered to myself: were the Smith siblings a part of some gender balancing act? I was joking at the time, but obviously the thought stuck with me since I’m recounting it now.

As high school wore on, I worked on the line in casual dining and was told the two young women in the kitchen were hired at a lower wage than the men. Hearsay, but I’ve always wondered if it was true and if not, why would someone say that other than to make me feel I was worth less?

It wasn’t until I switched to the front of house that I realized gender bias in restaurants goes both ways. While it wasn’t the norm to have women in the kitchen, it was fairly unusual for men to be servers outside of fine dining.

In our feature on page 10 we spoke with successful women in the foodservice industry on gender balance and making it in a traditionally male-dominated workspace.

“Cooking. You immediately think of your mom at home cooking food, so why is the industry filled with men?” asked Sharon Steward, a mother of three who teaches at Red River College in Winnipeg.

Perhaps the image of mother in the kitchen is part of the problem. When Humber culinary program director Shonah Chalmers was working her way through the restaurant industry, a chef asked her: “Why do you even bother? You should just be at home in your kitchen.”

Women shouldn’t have to work harder to be successful in any industry, but in many cases they have and they do.

“I responded like any young, crazy, hotblooded woman,” said Chalmers “I cooked harder, faster, worked longer, did more than anybody else. And that’s really what you have to do as a female; it’s terrible to say. In going through kitchens, I had to come in earlier, do more, accept more challenges, be ready to

move to the next station without any hesitation.”

It’s a sentiment echoed in many of the interviews: many women chefs have had to work harder and put in longer hours than men for acceptance and to rise through the ranks.

Restaurant Association of Newfoundland and Labrador president and Chinched Bistro co-owner Michelle LeBlanc says the St. John’s, N.L., restaurant always has women in its kitchen. “There just seems to be an abundance of talented women coming to the door,” she said.

The resturant also supports the province’s Women in Trades program by bringing women in to learn and gain apprenticeship hours.

Talented women in foodservice aren’t hard to find, but even in the age of The Food Network and with the rise of the celebrity chef, they are often not easy to see. Perhaps it is the job of operators and media to shine a spotlight on female culinary talent.

Kristen Smith Associate Editor

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ATLANTIC RESTAURANT NEWS VOLUME 17 · NO. 1 · MARCH 2015

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

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

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

Foodservice to grow less than one per cent according to NPD TORONTO — According to The NPD Group, 2015 will be a battle for market share in both quick and full service restaurants within the Canadian foodservice industry, as they are expected to grow less than one per cent year over year for the next five years.

In a release, NPD executive director of Canada foodservice Robert Carter said the modest rate of growth means individual growth must come from stealing visits.

“Restaurant operators who remain relevant by giving consumers what they want can be the winners, but it will require continually staying on top of trends and under-

4 | Atlantic Restaurant News

standing what is resonating most strongly with consumers,” said Carter.

Carter said convenience, value, unique menu items, and service remain high on the list of foodservice consumers’ musthaves and wants, but how consumers define these is continually changing.

Chinched gets $10,000 boost St. John’s, N.L. — Chinched Bistro received $10,000 through a small business grant contest by ADP Canada, an employer services provider.

Chef/co-owners Michelle LeBlanc and Shaun Hussey opened the restaurant four years ago. “Winning the ADP Small Business Grant will allow us to update our interior dining space and perhaps the building’s exterior,” said LeBlanc. “People eat with their eyes, so we need to continue to evolve our space, our menu, our staff and ourselves in order to stay successful in such a competitive industry, and winning the grant will help us do that.”

The restaurant is the second 2015 winner of six small businesses grants, which are open to companies with less than 100 employees. So far this year, Le Doggy Café in Montreal was also awarded the grant.

Bertossi Group sells eateries HALIFAX — The married founders of Bertossi Restaurant Group are selling their four eateries, but remaining involved in some parts of the business.

Restaurateurs Stephanie and chef Maurizio Bertossi sold La Frasca Cibi & Vini on Spring Garden Road, Ristorante a Mano and The Bicycle Thief on the Hali-

fax waterfront, and il Mercato Trattoria at Sunnyside Mall in Bedford.

Dean Leland, the company’s general manager, and Hakan Uluer, manager of the The Bicycle Thief purchased Bertossi Restaurant Group.

“We will remain involved with menu planning and some other aspects of the business we truly enjoy, but will no longer be tied to the day-to-day side of operations after the sale,” Stephanie Bertossi told the Chronicle Herald.

Legros & Motti moves on St. John’s, N.L. — Legros & Motti closed at the end of January, but this doesn’t spell the end for the French-Italian restaurant, which opened last March and will reopen in a new, undetermined location.

“The vision of our founders was bold — a spectacular landmark destination on the beautiful St. John’s harbour front,,” said a statement on the Legros & Motti Classic European Kitchen website. “Ultimately, however, we were unable to sustain the volume of clientele necessary to support an operation of our current size.”

President of Harbour Walk Hospitality Group Robert Moore said in a news release that there are major changes planned for the building, located on the St. John’s waterfront at 127 Harbour Dr. According to the group, a rebranding of the 10,000-squarefoot space will require a significant retrofit slated to be complete June 1.

Moore stated that Harbour Walk is exploring a number of possibilities for the space, including relocating the Keg Steakhouse and Bar.

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From humble roots

Pita Pit founders Nelson Lang and John Sotiriadis in front of the original Kington, Ont., location.

By Kristen Smith KINGSTON, Ont. — In 20 years Pita Pit has gone from its first location in Kingston, Ont., which founder Nelson Lang called “a little hole in the wall,” to more than 500 stores.

The company will open its first store in Newfoundland and Labrador in St. John’s this spring giving Pita Pit a presence in every province. The chain’s first foray into Atlantic Canada was in 2011 with a store in Fredericton, N.B. Pita Pit has 17 locations in the Maritimes with six more slated for this year.

Pita Pit product and procurement specialist Matt Johnston and chef Samantha Kelly head up research and development and as the company turns 20 this summer, they are working on limited time offers to demonstrate the company’s growth.

“We’re really lucky that we’re in 11 different countries right now and a lot of the countries that we have Pita Pit locations in are really trending, for example South Korea, India, Trinidad and Tobago and some South American countries,” said Johnston. “We’re lucky that we have access to some really interesting flavours.”

He and Kelly are experimenting with chimichurri, Korean barbecue and jerk spices in the company’s test kitchen in Kingston in an effort to feature a taste of the countries where Pita Pit has stores and its history in that market.

“It really gives us a chance to brag about how awesome we are and bring some cool flavours to the table at the same time,” said Johnston. “Half the people we talk to have no idea that we’re 20 years old and even fewer people that you talk to have any idea that we’re in more than just Canada and the U.S.” Lang opened the first location in the summer of 1995 with co-founder John Sotiriadis.

Both grew up in Durham Region and were looking for a good location in a university town.

Lang was 26 and Sotiriadis had just turned 27 when they opened the 400-square-foot store.

Lang said the plan was to open another store every year in areas close to universities.

“In seven years, we opened up a little over 200 stores. It just went crazy,” said Lang, adding he would not have imagined then that 20 years later, there would be 540.

“When we opened that first store in Kingston, every penny that we had — I think it cost about $32,000 to build — went into that first store,” said Lang. The duo didn’t have financing, secured second-hand equipment and used repurposed materials.

Their plan was to make great sandwiches and get involved in the community. They were

on site from open to close, keeping labour down and rolling pitas.

“After six months of living in Kingston, both John and myself knew pretty well everyone in town, just getting to know them as they came through the door,” said Lang. “I can truly say that every pita I made over those early years, I would have eaten myself and I think that’s the key to business. If you’re not going to be there, make sure you hone somebody to look after your business and your investment as well as you’re going to do it.”

Over the last decade, Lang bought portions of the business from Sotiriadis and in 2009, he purchased the rest with his existing partners: Pita Pit Canada president Kevin Pressburger, chief executive officer Chris Fountain and vicepresident of operations Braden Martyniuk.

“We’ve evolved the brand a lot over the last 20 years. Every four or five years we kind of revamp it and take a look at it and constantly are

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

The company uses reclaimed barn board, high-efficiency light bulbs and biodegradable napkins. In its U.K. stores, Pita Pit has added water refilling stations and a living wall, which Lang said the brand plans to implement in Canada. “Thinking about the future and the environment is the next step for a brand like Pita Pit,” said Lang.

Lang said the brand could have grown more quickly if it hadn’t taken the time to ensure franchisees buy into it with their eyes wide open and align with the brand’s values.

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

The proudly Canadian brand opened its

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

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

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

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

Lang said the success of the brand doesn’t fall on his shoulders alone.

It wouldn’t have been possible, “If it wasn’t for all the great partners, all the great franchisees, and all the employees in the stores rolling these pitas every day, because they’re really the face of the company.”

March 2015 | 5

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

Industry gathers at NAFEM Show 2015

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

Manufacturers Show.

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

Foodservice professionals from around the

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

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

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

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

NAFEM PRODUCTS 1. Scotsman’s Prodigy Plus line

5. Franke’s brewing system

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

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

2. Hatco plate warmer

6. Champion’s reduction system

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

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

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

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

6 | Atlantic Restaurant News

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

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

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WOMEN’S FOODSERVICE FORUM Cindy Novak, Vanessa White and Barb Peters are all successful women in the foodservice industry. They are also members, volunteers and advocates for the Women’s Foodservice Forum (WFF) whose members are in operations, manufacturing, distribution, supply and publishing.

Novak, a foodservice veteran and president of Toronto-based Communication Leadership Network, says women still face specific challenges in the workplace. “In the foodservice industry, without a doubt. We like to pretend we don’t, but we actually still have very specific organizations and very specific subsets within the industry that are still very male-dominated and who don’t have a lens on diversity,” she says.

“You need gender-diversity in order to get diversity of thinking and diversity of perspective. When you get your workforce gender-balanced all the way through the workforce, you get better results,” says Novak.

White, senior vice-president of human resources for Sodexo Canada, has a degree in hospitality and tourism, but landed her first job after school in HR with Maple Leaf Foods. White says she thinks there are more opportunities for women to enter foodservice compared to other industries in frontline and entry-level roles. “If you love it, you stay, and if

you don’t, then you’ve had a great opportunity to come in and gain experience,” she says.

“I think where the industry needs to do some work and still has some barriers for women is as you rise above that middle-management level. I do see it changing — and organizations like the Women’s Foodservice Forum have been absolutely critical to that — and I think more and more women are rising into more senior positions even outside of the traditional HR-type leadership roles. We’re seeing female presidents in foodservice,” says White.

Peters, vice-president of foodservice for Kraft Canada, has been with the company throughout her 30-year career starting in Montreal as an administrative assistant.

Peters says she never felt like she didn’t get a position because she is female. She did, however, face challenges from customers because of her sex. “You find ways to earn your stripes and build up your credibility on what you’re capable of, which takes time, then that somewhat neutralizes any opinions that your customers may have,” says Peters.

Peters suggests women in the industry leverage a group like WFF, which she credits with helping her build her career.

Rosie Maclean

PRESIDENT MACLEAN FOOD CONSULTING INC. For 50 years, Rosie Maclean has navigated the foodservice industry as a dietitian and food stylist. Currently she is president of her own company, Maclean Food Consulting Inc., and she has freelanced with companies such as Kraft, McCain’s, Nestlé and Campbell’s.

“Back then in the mid-60s, there wasn’t the choice of opportunity. Girls became teachers or nurses,” Maclean says. “It’s completely different today.”

While her choices were limited, she says, there was at least an abundance of jobs.

Nowadays, the tables have turned: there’s a wide breadth of foodservice occupations to chose from including sports education, mar-

keting, product development and restaurant management, but there isn’t a lot of openings and it can be hard to get your foot in the door, Maclean says.

After graduating as a dietitian in Scotland, Maclean took a job with a school youth program in Britian where she co-ordinated healthy lunches for 27 schools to ensure children were getting at least one-third of their necessary dietary needs from the school.

In her early 20s, Maclean came to Canada and took a job with the Milk Foundation of Canada writing pamphlets supporting the importance of drinking milk.

Maclean was introduced through a friend to the world of showbiz, where she freelanced as a food stylist for major foodservice companies advertising on television.

Maclean says it was there she met and networked with major players in foodservice, which led to more jobs in the field. She has also worked in the healthcare sector, develop-

ing menus and ensuring food safety. “I had no plan at all,” Maclean jokes. “I was very open and versatile.”

Maclean has held nearly every role with the Canadian Association of Foodservice Professionals (CAFP), an organization she continues to work with today. Through the CAFP, Maclean obtained her certified food executive (CFE) designation.

Maclean has been a mentor to many coming into the industry.

“Come in with an open mind,” she says.

“Your qualifications are the same as many others.”

Maclean says it is important to know what kind of person you are. “Is it difficult to speak in groups or deal with adverse situations?” she asks. “Don’t feel that just because you learned this or that, that’s all you can do.

You have to look at yourself; there are opportunities for everybody. We’ll always be eating.”

When a young girl came into Biff ’s Bistro with her parents, chef de cuisine Amanda Ray took the time to come over and talk about different dishes and desserts they might like.

When the girl mentioned she liked crème brûlée because of the crackling sound it makes when you dip into it, Ray went back into the kitchen and brought out two samples for the table.

“It just made her day, she was just blown away by that special detail,” says Ray. The girl mentioned that someday, she would like to become a chef too.

“You know what? You should go for it,” Ray told the girl. “It’s an amazing thing to cook for someone and show that kind of love and passion when you create something.”

The girl also left a note listing her top five favourite restaurants — all of which were Biff ’s Bistro.

“Those are the amazing moments where

you’re like ‘OK this is why I work 50 to 60 hours a week.’ ” Chef Ray, who grew up in Aurora, Ont., says she got into cooking when she was a teenager and her mom decided to go back to university, leaving her and her sister to cook meals for the family. She says that really sparked her interest in cooking and led to study at George Brown College.

After working for a husband and wife team at a catering business, Ray moved downtown in 2001 and took a job with Auberge du Pommier with Oliver & Bonacini Restaurants. From there she transferred to Canoe to learn from then executive chef Anthony Walsh.

“Anthony Walsh became my mentor,” says Ray, who initially was looking for a female chef to learn from.

“For me it didn’t matter that I didn’t find that female mentor because I found someone who helped nurture and gave me that growth

At any given hour of the day, there’s a good chance Michelle LeBlanc is at her dreamcome-true restaurant. She is the co-owner of Chinched Bistro in St. John’s N.L., alongside her husband chef Shaun Hussey, and is first to admit in order to stay in this business, you’ve got to put in a lot of hours.

“It’s not an easy business for women to be in,” LeBlanc says. “I was very fortunate. I am a small girl in a male-dominated business and I was always treated with respect and never felt animosity.”

LeBlanc — a Cape Breton native — graduated from the Culinary Institute of Canada in P.E.I. She started cooking 12 years ago as a line cook at Oran Mor, a highend restaurant in Nantucket, Mass., under chef Peter Wallace.

In 2010, she opened Chinched alongside Hussey, where the duo pushes the envelope and brings locally-sourced ingredients to the table.

She is also the president of the Restaurant Association of Newfoundland and Labrador where she promotes the province’s culinary scene.

“I was lucky,” she says. “I was able to grow because I was treated with respect from both the servers and the cooks.”

LeBlanc said she isn’t sure gender is an issue until it comes to wanting a family.

Women, she said, do have to take that into consideration, noting there are many foodservice positions that can be conducive to being pregnant and being a mother.

According to LeBlanc, Chinched always has women in the kitchen, though it may not be by design.

“There just seems to be an abundance of talented women coming to the door,” she said. “It’s really all about competency.”

Having a husband and wife team, brings a nice balance to the restaurant, LeBlanc said.

Shonah Chalmers’ love for food budded at home, but blossomed during her time in the Canadian Forces. “It’s not like I pulled on the apron strings of my mom, but there were always great eats at home,” she says.

In the army, Chalmers says, the food was terrible. “I thought, there has to be a way we could do this better, so whenever we went away, I would start to cook for them,” she says. It was reflection that influenced her decision to attend Humber College for culinary arts instead of going overseas. “I had always looked back and found the happy moments were in food, around food, feeding people,” says Chalmers.

“I was the token chick in every kitchen I worked in downtown [Toronto], but I never considered myself the female — I was just one of the guys, but I wasn’t a guy,” she says.

Chalmers recalls one issue she had with a chef she worked under. “He just pulled me aside and said ‘Why do you even bother?

You should just be at home in your kitchen,’” says Chalmers. “I responded like any young, crazy, hot-blooded woman; I cooked harder, faster, worked longer, did more than anybody else. And that’s really what you have to do as a female; it’s terrible to say.

In going through kitchens, I had to come in earlier, do more, accept more challenges, be ready to move to the next station without any hesitation.”

Once you do get the respect of the rest of the kitchen, they have your back, she says.

When she first started cooking, Chalmers was told there are two types of women in this industry: tough and closed off or soft and nurturing. “I didn’t want to be either of those, so I decided I had to find a balance between the two,” she says. “You have to be really you. You have to be a chef, you don’t have to play the female, you need to just be a chef.”

Chalmers is the president of the Toronto

Amanda Ray

CHEF DE CUISINE, BIFF’S BISTRO as a chef.”

When Ray made the leap to management in 2007/2008, she says it was a hard switch. “For me, it was a different way to learn more, it gave me that opportunity to grow as a manager and to grow as a teacher as somebody who could give something back to the cooks.”

Ray says women coming into the industry have to promote themselves.

“I always did a lot of events to meet other chefs, and learn new things. People would get an opportunity to meet you and get to know you,” she says. “The most important thing is to work hard, and never be afraid to try new things.”

Photo by Cindy La.

Michelle LeBlanc

CO-OWNER CHINCHED BISTRO “We have great staff,” she said. “It all boils down to respect; they’re very respectful of what we do and who we are.”

Both LeBlanc and Hussey have their Red Seal endorsements and support the province’s Women in Trades program by bringing women into the restaurant to learn and gain apprenticeship hours.

As for advice for young women coming into the industry, LeBlanc says they have to know what they are getting themselves into.

“You need to have a thick outer shell,” she said. “Determination, pure passion, an interest in what you are doing and really connecting with the people you work with is so important to succeed.”

Shonah Chalmers

CULINARY PROGRAM CO-ORDINATOR, HUMBER COLLEGE Escoffier Society and has been teaching culinary arts at Humber College for five years.

She says 54 per cent of the culinary program is women. “So where do they go?” asks Chalmers. “That’s part of the reason I came back to teaching. Why don’t they stay? It can’t just be because they have babies, that’s impossible, right?”

She says there needs to be a change and it has to happen slowly. “We can’t lead with this iron fist anymore, it has to be with a gentle hand and gentlemen are understanding that it’s OK to have a balance of females and males in the kitchen — it actually gives you a good diversity of how the kitchen feels,” says Chalmers.

BEVERAGE NEWS

Railcar on track for foodservice volume, sales FLORENCEVILLE-BRISTOL, N.B. — At Railcar Brewing Company, which opened Nov. 1, founder and brewer Mitch Biggar is ramping up production to keep up with demand and to break into foodservice distribution.

“It was a great day to open; we actually had a beer bus tour visit us,” said Biggar. “From there, we’ve just been continuously brewing and selling and selling. It’s been good.”

Biggar grew up in the area and moved back to Florenceville-Bristol, N.B., three years ago with his wife.

Located on Main Street, the space includes a 700-square-foot brewing area and a 1,000-square-foot tasting room with a fireplace and large shelves holding bottles from New England and the Maritimes.

When the tasting room is fully complete, Biggar plans to have more than 20 taps for his own and other Maritime brews, cider and mead.

Biggar, who holds a day job with McCain Foods, named the brewery for the historic Shogomoc Railway Site, a theme which extends to its boxcar logo and brew names, such as Railcar Red, Boxcar Blonde and Train Whistle Wheat.

“We’ve done 19 one-offs since

we’ve opened, which is strange because I really didn’t know what the market here was going to support for beers,” said Biggar. He said some popular ones included a vanilla brown sugar oatmeal stout, orange rye IPA, and a chocolate coffee porter using River Valley Blend from Fancy Coffee Services.

“We try to have as many local partnerships as possible. We’re very lucky that we have a hop farm right across the river from us,” said Biggar.

He said growler sales have accounted for all of its production, so he doubled the fermentation capacity to six 50-gallon tanks and has two more on the way. The next step is to add two 100-gallon tanks to continuously produce double batches of its core beers.

In late February, Railcar secured two taps at AC Sharky’s Pub and Grill and the local Motor Inn will carry three beers when its renovations are finished.

Florenceville Inn, which has been using the beers in soups and batters, is using some of Railcar’s spent grain to make beer bread and Biggar plans to bake the grains and add dried fruit to make what Railcar is calling “beernola” this summer.

Breton Brewing Co. readies to launch

From left: Casey and Bryan MacDonald and Andrew and Bennet Morrow COXHEATH, N.S. — A science teacher and a mechanical engineer are gearing up to apply their skills to craft brewing in Cape Breton this spring.

Andrew Morrow, a chemistry and biology teacher, and Bryan MacDonald, a mechanical engineer, will open the Breton Brewing Co. at 364 Keltic Dr. in Coxheath, N.S., 10 kilometres southwest of Sydney, N.S. “It’s been a huge passion,” said MacDonald. “We’ve been doing lots of brewing on the small scale and lots of research and brewing tours and we’re ready to take it to the next level.”

The 5,000-square-foot site will hold an 18-hectolitre brewing system alongside a tasting room and retail space. The duo plans to sell Breton

Brewing Co. merchandise — hats, Tshirts and glassware — and 32- and 64-ounce screw-top growlers.

According to Morrow, the main revenue stream will be distribution of 20- and 50-litre kegs to bars between Sydney and Halifax.

“We’re also going to try and create some events at the brewery to keep us busy in the winter months,” Morrow said, adding they hope to market to the cruise ship tourism industry in Sydney from April to October. “That’s definitely an opportunity we’ll explore.”

To start, the company will have a couple flagship beers with several seasonal rotations.

“We love all types of beer,” said MacDonald. “We’ll definitely be experimental with our seasonals, but I

wouldn’t be surprised to see more traditional offerings.”

MacDonald said they plan to use as many local ingredients as possible, including hops from a couple farms in the region and a new grain producer in the Annapolis Valley.

According to Morrow, balancing their day jobs with family life and getting the brewery up and running has been a challenge. Both Morrow and and MacDonald have new babies at home.

“Having young children and struggling with family life and our other work and trying to do this stuff on the side — it’s been a lot of long hours and late nights, but with anything that’s a passion of ours, we’re going to put our full effort into it,” Morrow said.

Local breweries have been very supportive, MacDonald said. “It seems as though at this point there’s a lot of room in the craft beer market,” he said. “The more craft breweries there are, the more awareness the general public has and I think the craft breweries are happy to bring in more breweries.”

Breton Brewing Co. will be the second brewery alongside Big Spruce on Cape Breton Island.

MacDonald said while the restaurant scene is seasonal, over the last five years it has picked up.

“We’ve seen some new gourmet restaurants come onto the scene,” he said. “And there are definitely restaurants that appreciate craft beer.”

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

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

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

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

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

Canadian’s wine consumption in volume grew 12.5 per cent between 2009 and 2013. Its market is valued at US$6.1

billion, which is expected to grow by about 10 per cent in the next three years.

Looking at Canadian wine consumption Vinexpo chairman Xavier de Eizaguirre. by colour, red wine held the majority in 2104 with 59 per market is really a target for all major procent. White wine accounted for 37 per ducers in the world,” said de Eizaguirre. cent with rose taking four per cent. Rose “Culturally, this country is very open to wine is expected to see an increase of al- traditional products.”

He said Canada produces “very good most 14 per cent in 2018, while red and white are expected to increase by 6.8 and wine,” but not enough yet. “I think your production is still small compared to your 8.4 per cent, respectively.

The top suppliers of the Canadian demand,” said de Eizaguirre.

Vinexpo, the largest international market are, in order: Italy, U.S., France, Australia, Chile, Argentina, Spain, South wine and spirits tradeshow will be held Africa, New Zealand and Portugal. “This from June 14 to 18 in Bordeaux, France.

S U P P LY

Bonté cuts gluten from products

Lobster supper. Photo by Tim Corbett.

Lobster Council seeks funds for marketing HALIFAX — The Lobster Council of Canada (LCC) has developed a generic marketing strategy to help promote the country’s lobster industry and is seeking funds to execute the plan.

The council has been working with provincial and federal governments to implement a levy system that would see fishermen and buyers pay out on a per pound basis, but the idea has been met with opposition.

In mid-February, a group of buyers from southwest Nova Scotia met and turned down the levy citing several concerns including worries secondary buyers would not be on the hook for any levy payments and that funding should be going to other initiatives such as scientific re-

Atlanta-based company buys Cascades’ box manufacturing KINGSEY FALLS, Que. — Cascades Inc. sold its North American boxboard manufacturing and converting assets to Atlanta-based Graphic Packaging Holding Company in a $44.9-million deal which closed on Feb. 4.

“The acquisition of Cascades’ Norampac paperboard assets enhances our position in North American folding cartons and enables us to extend our customer reach in Canada,” David Scheible, Graphic Packaging’s chairman, president and chief executive officer, said in a release. “The transaction is a continuation of our acquisition strategy to grow integrated folding carton converting volumes in key geographies and end-markets. These assets will broaden our customer base and allow us to offer our current customers a wider range of products.”

Affected facilities include Cascades Boxboard units in East Angus, Que., Jonquière, Que., Winnipeg, Mississauga, Ont. and Cobourg, Ont. According to the company, the move reflects Cascades’ intention to refocus its activities on the strategic sectors in which it excels, and does not affect the company’s Europeanbased boxboard operations.

search, according to reports.

“This was just one meeting with one group at one place,” said LCC executive director Geoff Irvine, adding there are more than 20 simliar meetings happening across the Maritimes.

“The dealers were not against marketing, just against the levy system,” he said. “They fundamentally believe they shouldn’t be tax collectors.”

Irvine suggested a fee system attached to industry licensing might be a possibility to skirt concerns with the levy system.

According to the proposed plan, fishermen would pay one cent per pound and buyers would pay an additional cent per pound.

The program could qualify for federal funding which would match any industry investments.

The LCC’s marketing strategy — armed with the tagline “The best lobster in the world comes from Canada” — would see the message delivered to prioritized and targeted markets across the world, position Canadian lobster as a premium protein and increase awareness and demand.

Irvine said money collected from the industry could go to other initiatives, besides marketing alone.

The lobster industry is worth $1.7 billion annually and employs about 15,000 people.

DIEPPE, N.B. — After two years of research, Bonté Foods and Chris Brothers have launched a line of gluten-free deli meats.

“Our objective was to eliminate gluten in our meat products without altering the excellent flavour profiles our customers have come to love,” president Mike Whittaker said in a release. “It’s a significant investment, motivated by our strong commitment to customer service and product quality.”

The move attempts to cater to a rise in customers demanding gluten-free products.

“The diagnosis of celiac disease is increasing and an even larger segment of the population has gluten sensitivity,” said Nicole Churchill, vice-president of food safety. “By removing wheat from our meat products we’re offering more options to those on restricted diets.”

According to the company, the transition required considerable research and development to find replacements for gluten ingredients and involved taste tests and working with suppliers to find ingredients.

The company’s products feature a line of all-natural meats under the label Nature’s Deli and include preservative-free roasted chicken, black forest ham, oven-roasted turkey, corned beef brisket, pepperoni, salami, deli meats and a variety of pizza toppings, donairs and gyros.

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March 2015 | 1 3

PEOPLE

Dale Nichols

David Haines

Dale Nichols has been appointed executive chef of the Algonquin Resort and Spa in St. Andrews, N.B. A New Brunswick native, Nichols previously was the executive chef at the New Castle-managed Digby Pines Resort and Spa in Nova Scotia.

“Dale is an extremely talented chef and a dedicated culinary educator who is perfectly suited to elevate the Algonquin’s food and beverage offering through equal parts creativity and talent development,” said Gerry Chase, president and chief operating officer of New Castle Hotels and Resorts.

“Having grown up in Moncton, the Algonquin was always the epitome of gracious hospitality for the entire region,” said Nichols.

“To be able to lead the kitchen of this national treasure is a dream come true, and to do it during a time when culinary and travel trends favour local authenticity in terms of ingredients and overall experience is truly a high point in my career,” he said.

Following a decade in Toronto, Nichols has led the food and beverage operations of the Delta Hotel Halifax and Keltic Lodge Resort and Spa in Ingonish, N.S. The Press Gang Restaurant and Oyster Bar in Halifax recently brought on executive chef David Haines to lead its kitchen team and revamp the menu.

The Canadian chef has experience in Vietnam, Shanghai, Taiwan, the Middle East and Switzerland, as well as throughout Canada.

Most recently, he held the positions of kitchen consultant at the Kuwait Regency Hotel, executive chef at the Lalu Sun, Moon Lake Hotel

in Nantou, Taiwan and executive sous chef at Fairmont Le Chateau Montebello in Quebec.

The restaurant will continue to offer what it calls “a true Maritime dining experience,” using local, seasonal and sustainable ingredients.

“You could say the menu reflects my international culinary experience,” said Haines.

“My aim is to add that bit of extra dazzle for our patrons, keeping in mind what it is they love about The Press Gang Restaurant and Oyster Bar in the first place.”

French’s Foodservice brought on Graham Hayes as a Canadian corporate chef in January. The Northern Ireland native was most recently in a similar position as culinary director for a food broker and has 15 years experience working with SIR Corp as culinary director for Jack Astor’s and executive chef with Canyon Creek.

According to French’s, Hayes brings knowledge of the Canadian palate to the culinary team and will be working with national accounts on ideation and determining customization options.

Hospitality industry symposium Terroir announced its 2015 roster of speakers in late January. The industry foodservice and hospitality event is in its ninth year and will be held at Toronto’s Arcadian Court on May 11.

This year’s theme “Pioneering change: crafting the way we eat,” will bring together female culinary leaders and diverse culinary influencers. “We’re trying to explore the idea of the way food is influenced through the lens of hospitality and some of the people who have helped

Graham Hayes shape those changes,” said Terroir chair Arlene Stein. “And we’re not talking about big, massive changes necessarily, but we’re examining both icons and innovators.”

A lineup of international speakers also includes Canadian changemakers including: Zita Cobb, Fogo Island Inn, N.L.; Jean François Archambault, executive director and founder of La Tablée de Chefs; David Hawksworth, Hawksworth Restaurant owner and founder of the Young Chef Scholarship Foundation; and Ned Bell, executive chef of Four Seasons Hotel Vancouver and director of Chefs for Oceans.

Terroir is including an additional day in the form of a roundtable discussion in partnership with leaders in sustainable seafood on May 13.

Alto-Shaam announced the promotions on it’s sales and customer service teams in February. Tito Rodriguez was promoted to vicepresident of sales, Claudio Baldinelli was promoted to vice-president of sales for Canada and Chris Harvey was promoted to business development manager. In customer service, Booke Wilman was promoted to customer service manager for inside sales and Nancy Gagnon was promoted to customer service manager.

According to the company, Baldinelli will lead and direct the sales team to meet or exceed sales revenue, sales profitability and budgetary objectives for Canada.

He will also develop, prioritize and execute the corporate sales growth strategies and will work with the Canadian culinary team to expand sales and business development throughout the provinces.

Zita Cobb Gagnon will lead the direction of all customer services and support efforts in equipment and service parts sales for Canada.

Canadian Tourism and Human Resource Council (CTHRC) promoted from within, after an extensive search and selection process, unanimously selecting Philip Mondor as the new president, replacing Wendy Swedlove who is retiring. He assumed his new role on March 16.

Mondor joined the CTHRC in 1996, and has held the title of senior vice-president for 14 years.

In addition to his work at CTHRC, Mondor has also served on a number of boards and as an advisory member to numerous Canadian and international organizations, including the Council of Education Ministers – Canada, UNESCO, the South African Services Sector Education and Training Authority, the International Network of Skills Sector Organizations, the Alliance of Sector Skills Councils (Standards, Certification and Accreditation Committee), the Canadian Association for Prior Learning Assessment, the Occupational Standards Competency Accreditation Community of Practice, and the International Events Management Body of Knowledge Project.

Swedlove will retire on March 31 after a distinguished 30-year career, during which time she built a legacy of strongly supporting the tourism industry in Canada. She is CTHRC’s founding president and for over 20 years, the council has supported the tourism sector in addressing human resource issues and building a globally competitive and sustainable Canadian tourism industry.

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2015-02-24 08:14

NEW Gluten-free Seafood From High Liner

Sea CuisineTM Gluten-free Breaded Cod Nuggets

Watc h for more Glute n-free items co ming soon!

Sea CuisineTM Mediterranean Glazed Haddock Portions

Sea CuisineTM Wild Pacific Salmon Fillets in Creamy Dill Sauce

It’s deliciously simple!

NEW! Sea Cuisine Gluten-free Breaded Cod

and Sea CuisineTM Wild Pacific Salmon Fillets in Creamy Dill Sauce. Easy to prepare and ready in minutes, in the oven or cold plate/bulk system rethermable.

TM

Nuggets are crunchy, delicious and filled with top quality, flaky white Cod. Perfect for sharing, a kid’s meal, or a light entrée. No deep-frying required!

Ovenable and retherm compatible.

With High Liner Foodservice products, gluten-free doesn’t mean giving up on delicious taste and plate appeal.

Also gluten-free, Sea CuisineTM Mediterranean Glazed Haddock Portions with a delicious Italian herb and spice glaze over premium white and flaky Haddock;

1-800-387-7422

Call your High Liner Foodservice representative today.

www.highlinerfoodservice.com