Pacific/Prairie Restaurant News - October 2014 by Ishcom Publications

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BELLA GELATERIA SCOOPS YALETOWN

Four every

season By Leslie Wu, editorial director

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FEATURE: Navigating the waters of sustainable seafood.

EDMONTON—Four friends from Edmonton’s Packrat Louie restaurant—a chef, a general manager, a bar manager and a sous chef—have struck out on their own to open Solstice Seasonal Cuisine this October. Taking over the former Somerville Wine Room from owner Sheri Somerville and chef Neil Chamberlain, the four managing partners started discussing the project nine months ago, meeting every Sunday on their only shared day off. General manager Jon Elson and

bar manager Joshua Meachem will oversee the front of house in the 1,800-square-foot, 50-seat venue. In the kitchen, 2011 Gold Medal Plates winner chef Jan Trittenbach and sous chef Jamin Sharp will put out a menu that changes every solstice (December and June) and alters every equinox (March and September) to better reflect the season’s bounty. “We decided on the name Solstice because of the sun’s relationship with the food we all eat,” Meachem told PRN. Swiss-born Trittenbach, who came to Canada when he was 23,

From left: Joshua Meachem, Jan Trittenbach, Jon Elson and Jamin Sharp.

plans to bring specialties such as house-made spaetzle, pig tails and other Swiss-German favourites to the menu. “We’re trying to be casual fine dining with a European background,” he said. “Packrat Louie focused on more high-end product, but here, we want to use more off cuts to stay more in the affordable range.” Appetizers will vary between $10 and $16 and mains will range from $22 to $32. Although the restaurant will be focused around dinner, the group will also pursue local business to cater their on-site lunch events, and also

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offer a late night snack and cocktail menu. Since Somerville Wine Room—a former metal fabrication shop—was remodelled extensively four years ago by the previous owners, Meachem said the bulk of the $70,000 renovation budget would go towards cooking equipment, such as dehydrators, smokers and Pacojets for fresh ice creams such as prune-Armagnac or chocolate-thyme. Specialty items such as a centrifuge will anchor the bar’s craft cocktail program, with a clear caesar, spun to remove the colour molecules. Other drinks will include layered flavour infusions of ingredients such as rose petals using a micropipette. The value-centric wine list will top 200 bottles, with storage space for up to 1,000 bottles in stock, and about 25 percent of the list will be Canadian. Currently, the group has given the dining room a facelift, giving it a warmer feel and replacing the chairs. There are plans to do a more extensive renovation later this year, playing off the metal fabrication history of the room combined with a contemporary flair, said Meachem. The group also wants to lay the foundations for future partnerships with their employees, replicating their shared management style with other restaurant projects. Through a mentorship program, staff will be coached and eventually offered opportunities to be partners down the line. 10723 124th Street. Edmonton. Solsticefood.com, @Solsticeyeg.

Cold Stone makes Canadian comeback plans By Kristen Smith, assistant editor, digital content SCOTTSDALE, AZ—After its Canadian partnership with master franchisee Tim Hortons ended, Cold Stone Creamery is getting ready to re-enter the market with plans for 150 units across four years. During the five-year partnership, 168 co-branded stores were opened in Canada and most were closed between February and May this year. Seven Tim Hortons/Cold Stone units remain open. “They tended to be the franchisees that were doing better with the Cold Stone stores and were adamant that they wanted to maintain it,” Michael Serruya, chairman and chief executive officer of Kahala Brands, parent company of Cold Stone Creamery, told PRN. The Serruya family purchased 75 per cent of Kahala in August 2013 and

the remaining stake about six months later. Serruya said Tim Horton’s decision to pull Cold Stone counters from its stores was “unfortunate”. “Having said that, I think it opens up an opportunity to come back into the marketplace with our traditional freestanding stores as opposed to being within another retailer,” he said, adding limited space meant a limited product line. “I’m actually really excited about the future for Cold Stone in Canada. Being Canadian, I really want to bring the brand here in a meaningful way,” said Serruya. “The idea is to focus on the traditional type stores that have been so successful in the U.S. and internationally.” For the 150 units, Serruya said they plan on franchising and are also considering future foodservice partnership. “We’re in discussion with a number of large food operators who

have expressed an interest in bringing in Cold Stone as a co-branding partner to represent their frozen dessert category.” Serruya said the company is “on the cusp” of signing a dozen leases for traditional units—which include kiosks and 1,500-square-foot stores— with hopes of them being signed by year’s end. He expects some of those locations to be operating by January with the balance opening in the first quarter of 2015. “I think you’re going to see us start to open initially in Ontario; the majority of the deal flow we’re seeing right now and the opportunities that are availing themselves are in Ontario. From there, the objective is out West, call it Alberta, B.C., Saskatchewan,” said Serruya. “In some markets, we have discussions going on with prospective master franchisees and in other markets, we’re talking directly to franchisees who have expressed

an interest in opening a freestanding store.” The mix-in ice cream concept, which prepares its product in store daily, has a 25-year history with more than 1,400 locations operating in 25 countries. In Canada, new stores will open in quick succession, said Serruya who is also the co-founder of Yogen Früz and Yogurty’s, noting this represents a successful track record. “We have the experience and hopefully the skill sets in the space to execute on the Cold Stone brand the way we think it needs to be. We don’t believe that 150 stores is a far stretch by any means,” he said. “The silver lining is [Tim] Hortons spent millions and millions of dollars, actually tens of millions of dollars, introducing the brand to Canada … as I see it, we have all that good will and consumer brand awareness,” said Serruya.

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Bella Gelateria launches into foodservice

Gelato master James Coleridge.

By Jonathan Zettel, assistant editor VANCOUVER—Bella Gelateria owner and gelato master James Coleridge is taking a scoop out of Yaletown, expanding his gelato dessert store into a full-service restaurant. Coleridge told PRN the restaurant, which opened this summer, will continue to be focused on gelato, but will also offer “a true Italian experience from breakfast to dinner,” and positions the company for growth in both wholesale and foodservice. According to Coleridge, the location is capable of producing up to $6-million worth of gelato annually and will serve the restaurant and act as a production facility for wholesale

Connect in B.C.

VANCOUVER—British Columbia’s Connect Food + Drink + Lodging Show runs Nov. 3 and 4 at the Vancouver Convention Centre. On Nov. 3, the show kicks off with a trends breakfast at 8 a.m. and the day closes with an industry reception. The show floor opens at 10 a.m. each day, with B.C. Top Junior Chef Competition heats running throughout day one and the B.C. Skilled Iron Chef Competition on the second day. A number of chef demos and educational sessions are scheduled, some requiring ticket purchase, including the trends breakfast, a crisis communication session and a talk featuring the journey of restaurateur and chef Vikram Vij. The show program includes sessions on high performance oils, finding workers, marketing for the holiday season, liquor policy updates, Wi-Fi for hospitality, serving better beer, WorkSafe, upcoming changes to waste management and enhancing the teas, coffee and wine experiences of customers. Culinary demonstrations include: William Tse, BC Place Stadium executive chef (pictured above at last year’s show); Sysco chef Brent Durec; and Trevor Bird, chef of Fable Restaurant.

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gelato treats under the Maestro James brand. “Prior to opening in Yaletown, we had offers from 130 restaurants and hotels, and we had to say no 130 times,” Coleridge said. The company has also signed a lease for a $3-million restaurant in West Vancouver slated to open in 2015. In a deal with Vancouverbased Milano Coffee, it will launch satellite locations in the Kitsilano area and on Main Street, which will offer a combination of coffee and gelato. Coleridge said the company has turned its focus from opening locations in Singapore and Dubai to start its international expansion with a gelato restaurant in the west end of Los Angeles. After a 14-month, $1.8-million renovation,

Bella Gelateria opened at 1089 Marinaside Cres. and Coleridge said the operation is on pace for sales of $4 million in its first year. The 3,200-square-foot property has 40 seats inside and 40 seats outside, with plans to enclose the patio space to make it open year round. The menu includes breakfast frittatas and sandwiches, Neapolitan pizzas, gelato desserts and a list of gelatinis, a fusion of gelato and alcohol. Coleridge said finding the right talent is the key to the company’s expansion plans. In order to ensure the company has top-notch employees, Bella Gelateria has signed an official partnership with Carpigiani Gelato University in Italy to supply internships at the company’s Vancouver and L.A. locations. “They will come and train, and the best of the best will be disciples of the expansion,” Coleridge said. In January, Coleridge won the title of International Gelato Master of the Year at the International Fair of Artisan Gelato in Italy, and in May, he took home first place at the Gelato World Tour North America. He said more operators are using gelato as a frozen dessert option because it only has seven per cent fat as opposed to ice cream, which has up to 30 per cent. In 2015, Coleridge said the company will launch an executive chef ’s series and invite chefs to create flavours of gelato.“We can create any flavour,” he said, adding they recently produced a white truffle and black caviar gelato. “There’s a much bigger goal here: to get the word gelato into the minds of executive chefs, onto hotel menus, and in the minds of parents so they can have a healthier dessert option on the menu,” he said.

RAMMP sells Rockwell’s and The Pantry brands to Triumph Hospitality Group VANCOUVER—RAMMP Hospitality Brands sold its interests in The Pantry Restaurant and Rockwell’s Grill and Bar brands to Triumph Hospitality Group in a mid-July deal. “It was a strategic decision, and not an easy one,” RAMMP co-founder Robin Chakrabarti told PRN. Terms of the sale—which had been in discussions for the nine months—were not released. The Pantry Restaurant has 14 locations in B.C., with a new location set to open in Kitimat, BC, and one in Alberta. RAMMP took over the chain in 2009 and changed the name to The Pantry Home Fresh to reflect the idea of “being Mom’s BFF,” said Chakrabarti in an interview last fall. The Pantry has a combination of 60 per cent hotel sites and 40 per cent standalone locations. The Nanaimo Pantry location was opened by both RAMMP and Triumph as the deal was closing at the time of transition, said Chakrabarti. Rockwell's Grill & Bar has three locations in the Lower Mainland. Plans to expand locations include up to 13 new stores over the next four years across Canada. Triumph Hospitality Group is coming in as a franchisor and will continue building at a corporate level, said Chakrabarti. “Our understanding is that there are no plans for immediate changes,” he said. "It is an honour for us to own and operate both The Pantry and Rockwell's brands. Our goal is to continue building successful stores as well as positioning both

brands as the number one choice in their respective segments," said Rahim Rajwani, president and chief executive officer of Triumph Hospitality Group, in a release. Chakrabarti said RAMMP will focus on its Mr. Mike’s SteakhouseCasual brand, which the company plans to expand significantly over the next few years reaching 75 locations. With 24 locations currently across Western Canada, Chakrabarti said the company will open another 50 locations over the next seven years. “We’ve already secured enough new restaurants that we have 25 of those franchise deposits on hand, ready to open and just waiting on the timing of the development of the real estate,” he said. “The next 25 is building off the success and momentum of our existing franchisees and new inquiries.” There are plans to open seven to nine stores each year for the next two years, and continue that rate of growth until the last couple of years, when the rate will increase to 15 per year. RAMMP will also be concentrating on its “urban lodge” bar concept within the Mr. Mike’s properties. “It’s a social experience, with traditional games like chess, backgammon and even Hungry Hungry Hippos,” he said. With a slightly adapted menu, items that are offered will be “more suited to a drinking environment,” said Chakrabarti. The concept will continue to evolve with each new build or existing revamp.

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The additive effect

pop up restaurant in Britain is offering diners a chance to choose their fish options—fresh from a can. Tincan restaurant, which operates without a chef or a kitchen, serves high-end artisan fish products such as Icelandic smoked cod livers and Galician urchin caviar. Based on similar concepts in Spain, founder Maximilano Arrocet told The Guardian, he aims to “elevate the tin to an object of desire.” For those of us weaned on late British author Enid Blyton’s books of post war British rationing and the exotic joys of tinned peaches at a picnic, the concept seems intriguing, but a bit odd. At a time where an awareness of hyperlocal and seasonality is growing among diners and chefs, we’re also seeing a conscious return to some elements that recent generations eschewed. Big box companies are marketing themselves as real food and distancing themselves from chemical additives, while small operators are experimenting with nitrous oxide, soy lecithin and other elements. The irony is that many additives—designed to mimic natural flavours and properties—are now being added back into these selfsame ingredients even when the real thing is available. Items such as MSG have found

their way back, not just onto menus but, as in the case of Danny Bowien’s Mission Chinese in San Francisco, purportedly onto the table itself in a salt-shaker format for diners to add to meals themselves. It’s an inimitable equation: at the same time additives are being used to enhance flavours in food, some chefs are subtracting major parts of their menus in favour of promoting their connection to nature. Famed French chef Alain Ducasse made headlines in early September by paring down most proteins from one of his restaurants in Paris, a move that was seen as a warning shot across the bow of both traditional French cuisine and meat production in general. “The planet’s resources are rare, we must consume more ethically and equitably,” said Ducasse to Agence France-Presse. Turning toward more fish and vegetable options on his menu, Ducasse wanted to promote what he calls “naturalness” in cooking and ingredients. Here in Canada, chefs are tackling these ethical consumption issues in their own ways, driven not only by the desire to do right but also benefitting by getting the best ingredients. “My personal definition of sustainable starts with purchasing what’s on my door-

Bi t s Yogurty’s acquires Alberta chain EDMONTON—The Yogurty’s chain, which recently opened locations in Ottawa and Montreal, made its first foray into Western Canada with the purchase of Edmonton’s Twisted Yogurt chain. A total of eight new stores opened in the province—including six rebranded Twisted Yogurts and a Calgary and Grande Prairie, AB, location. The six former Twisted Yogurt locations include two in Edmonton, two in Sherwood Park and units in Spruce Grove and St. Albert. Famoso Neapolitan Pizzeria co-founders Justin Lussier and Christian Bullock are Yogurty’s master franchisees for the province. Karen Sterling, vice-president of marketing, said the company is looking for franchisees for its Alberta locations. “[The acquisition] has been such a great experience for us, that we have several other acquisitions pending right now,” she told PRN, adding the company is also looking for sites for new stores. Justin Derush, who works with Yogurty’s Alberta operations, said the companies are at the tail end of negotiations with brands in Saskatchewan. The first Saskatchewan location, co-branded by a Quiznos franchisee, is opening in Melville, SK. The Ontario-based chain was founded by Aaron and Michael Serruya less than three years ago with the first location opening in May 2012. The chain has about 75 locations open or in development.

Smoke N’ Water cancels no-tipping policy NANOOSE BAY, BC—After three months of operating without tips, Vancouver Island restaurant Smoke N’ Water has decided to put gratuities on the menu.

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Prior to opening, the restaurant at Pacific Shores Resort & Spa, owner David Jones told PRN the tipping business model was “broken”. According to a statement on Smoke N’ Water’s website, the restaurant became “full tipping” in August. “After three months of pioneering the no tipping concept in Canada, we have chosen to listen to the majority of our local customers, who have expressed their desire to have a say on the quality of food and service they receive,” said the statement.

Mahony & Sons opens third outpost in South False Creek VANCOUVER—Mahony & Sons opened the door to its third location this summer at Stamps Landing, after an overhaul of the former Monk McQueen’s site. The South False Creek restaurant is Mahony & Sons’ largest yet, with 10,000 square feet and 600 seats spread out between two floors with 150 seats on each and 300 seats on four waterfront patios, including a semi-private patio for 12. Chris Mahony, Stamps Landing proprietor, said the group of five brothers plans to expand and grow the business, but it is based on the right opportunities and locations. .“We’re working on our systems and our people ... It gives us the capacity to have management other than family,” he told PRN. Five siblings—Chris, Peter, Mike, Gerard, and Paddy—make up the Mahony & Sons management team.

Icon buys Free House VANCOUVER—Icon Fine Wine & Spirits acquired Free House Wine + Spirits Ltd. in October, combining the two boutique wine and spirits import companies and increasing Icon’s portfolio to over 100 brands.

step,” Mallard Cottage chef Todd Perrin told assistant editor Kristen Smith in this month’s sustainable seafood story (turn to page 10 for more.) “Cooking a piece of fish that’s super fresh is the easiest piece of cooking that you’ll ever do,” Perrin says. By placing restraints on the fish they receive and adhering to sustainable standards, chefs can use their purchasing decisions to add to the overall quality of the final dish. How, then, do we balance this equation between the addition of artificial and fresh elements when it seems as if the culinary world is heading in two opposite directions? Perhaps the solution lies in the current bounty of choice spread before us. Due to the availability of fresh ingredients on a level that was previously inaccessible to past generations, today’s chefs feel free to play with additives in a way that their forefathers may have been required to in order to mask substandard items. As a result, these chefs have the unfettered ability to choose to use tinned fish or chemical substitutes without worrying about opening a culinary can of worms. Leslie Wu Editorial Director

Bit e s “Our partnership with Free House is a natural progression of Icon’s strategy to deepen its Western Canada roots and better seize the opportunities presented by a rapidly changing marketplace,” said Jay Garnett, chief executive officer of Icon, in a release. Garnett will continue as Icon’s CEO and oversee the back-of-house and strategic operations. Ted Latimer, who originally founded Free House in 1994, will be president of Icon and manage front-of-house and sales operations. Both companies are based in Vancouver, although Free House also has an office in Toronto.

Burger King merges with Tim Hortons in a $12.5B deal OAKVILLE, ON and MIAMI, FL—Tim Hortons agreed to a $12.5-billion deal to be taken over by quick-service giant Burger King on Aug. 26. According to the companies, the deal had been in the works for months and will form a new global company based in Canada where the majority of the combined business is located. Burger King will keep its Miami, FL, headquarters and Tim Hortons will maintain its offices in Oakville, ON. In a teleconference call, Tim Hortons president and chief executive officer Marc Caira told member of the press the deal would not impact the quality or kind of service Canadians have come to expect. According to a joint statement, both brands will operate independently with no crossover plans with their core products. Burger King chief executive officer, 34-yearold Daniel Schwartz said the deal was not taxdriven. “Burger King has and will continue to pay taxes in the United States and Tim Hortons will continue to pay taxes in Canada,” he said.

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Downtown Kelowna gets Krafty kitchen and bar By Kristen Smith KELOWNA, BC—Chef Chris Shaften and sommelier and bartender Philippe Grandbois have expanded on their private dining business with the opening of a Krafty kitchen + bar in downtown Kelowna, BC, in late August. Shaften and Grandbois run the day-to-day operations at the restaurant and make up half on the establishment’s partners. Grandbois sees the restaurant as an extension of the private dining business the pair ran for two years, allowing them to travel and cook in peoples’ homes. “The bar, as well as the main pass for the kitchen, [back] onto each other so Chris and I are still working side by each, elbow to elbow,” Grandbois told PRN. “We wanted to create a larger version of that in-home experience and create familystyle dining that didn’t exist here in Kelowna—we coined it ‘happily shared food’ and also ‘Canadian family style.’ Everything goes to the middle of the table and everything is designed to share,” said Grandbois. “We are completely farm-to-table and grape-to-glass, being in Kelowna with such a robust farming and wine community,” he said. Shaften said he is creating unpretentious, modern Canadian dishes with classic flavour pairings and a regional focus. “The techniques that I use are based in classic French cooking like most modern Canadian chefs, but for me, it’s about the farmer and a little less about what we do with the ingredients in the kitchen. A big part of my job is sourcing properly and getting amazing quality products and then trying to treat them in a

way that they can speak,” said Shaften, former chef de cuisine at The Ranch restaurant and head chef at Farm in Calgary. The menu includes wild salmon with green beans, hazelnuts and pickled onion; seared albacore tuna; pork belly porchetta with eggplant puree, tomato and pan drippings; fried chicken and gravy; pacific lingcod with capers, peperonata and white beans; and a poutine du jour. The menu also includes a number of snacks and sharing boards. Grandbois noted the bar menu features a number of local wines and offers 30 selections by the glass. There is also a strong focus on seasonal cocktails “using fresh, local, simple, straightforward flavours with classic recipes,” such as a lavender berry daiquiri. Average check is between $25 and $30 for dinner and $35 to $40 for dinner. The 2,100-square-foot space was designed and built by Wade Thomas and Wolverine Construction from Kelowna and offers 50 seats and another 40 seats on the patio. Shaften describes the décor as industrial with some steam punk accents and reclaimed barn wood. Grandbois said for the décor, the intention was to be comfortable for the local community and they used a number of wood and natural tones. “We opened in the shoulder season to ensure that we focused the initial period of the business on the locals and are obviously going to ride the wave of the enormous tourist influx that happens,” said Grandbois. 281 Lawrence Ave., Kelowna, BC. (250) 8687228, kraftykitchen.ca, @KRAFTYkitbar.

Smith’s open kitchen and private dining room (at right).

Putting the craft in Smith WINNIPEG—Inn at the Forks opened its completely revamped restaurant Smith on Sept. 13 in the space previously occupied by The Current Restaurant and Lounge. “The restaurant is essentially a celebration of crafted food and the name Smith is a nod to artisanal producers in Canada,” Ben Sparrow, Inn at the Forks general manager, told PRN. “We could have called the restaurant ‘Craftsmith,’ but we called it Smith for short.” Alex Svenne is the new executive chef at Winnipeg’s Inn at The Forks, where he will be responsible for all culinary operations including banquet and catering, room service and a new casual fine dining restaurant. Sparrow said Svenne is very involved in the local food movement and an avid supporter of the area’s producers. “Alex’s food style is simple, luxurious food

and big flavours from local suppliers; basically, food that makes you feel good,” said Sparrow. Smith—which has 170 seats and another 100 seats on a patio—is open for breakfast, lunch and dinner as well as late night dining. Live music will be offered every Friday and Saturday evening. The dinner menu includes a bison flat iron with a whisky glaze, homemade kubasa with sauerkraut, pan-fried pickerel with scallions, ginger and lemon and roasted rack of lamb with jus and herbs de provence. “It is a celebration of honest crafted food created from the diversity of the land and waters of Canada,” said Svenne in a release. Bar manager Jason Colatruglio designed Smith’s 24-cocktail menu, which features house-made syrups, infusions, bitter and sodas. “We’re looking to really build on that and we’re looking to really be the leading cocktail bar in the city,” said Sparrow. The bar menu also includes more than 20 wines available by the glass and a dozen Canadian craft beers on tap. Sparrow estimated average check to be more than $50. “We were looking to create a restaurant that was a fine dining restaurant, but a restaurant which you felt very comfortable in,” Sparrow said. Designed by Calgary-based McKinley Burkart, the décor of the 7,900-square-foot space features what Sparrow called “a mixture of highs and lows, a mixture of modern items and retro accents; things that invoke a simple, but luxurious interpretation of Canadian culture and Canadian artisanal food.” Smith has hardwood floors throughout, a living room-style lounge with leather and wool chairs, a mix of wood-top and marbletop tables, an 18-seat harvest table in front of the open kitchen, a private dining room with a marble table seating 12, and a banquet running the length of the lounge upholstered with the Hudson’s Bay Company stripes. The new restaurant represents an investment of about $2.5 million. As Svenne takes over operations at Smith, Barry Saunders moves to the executive chef position of foodservice operations for Era Bistro & Catering at the adjacent Canadian Museum for Human Rights, where he will oversee a 77-seat restaurant with a 100-seat patio, which opened Sept. 27, and catering facilities that can accommodate 400 seated or 1,000 reception guests. The 1,400-square-foot restaurant is dedicated to serving local foods and following human rights principles, such as fair trade sourcing and sustainability.

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PAC I F I C / P R A I R I E

BeverageNews

Steel Toad gets brewing B.C. Wine Awards

A record 540 wines were judged for the B.C. Wine Awards. Photo by Kiernan Frey.

KELOWNA, BC—The 2014 B.C. Wine Awards kick started the Okanagan Wine Festival on Oct. 1. The festival, now in its 34th year, attracts annual visitors to its 125 events. This year’s competition saw a record 540 entries, with 33 gold, 113 silver and 122 bronze medals. From the gold medal recipients, judges determined five platinum winners considered to be in the top one per cent of entries. These were: Baillie-Grohman Estate Winery Cabernet Franc 2012; Gate Syrah 2012; See Ya Later Ranch Rover Shiraz-Viognier 2012; Silkscarf Winery Viognier 2013; and SpierHead Winery Pinot Gris 2013. See Ya Later Ranch Rover Shiraz-Viognier 2012 was also given the Premier’s Wine Award. “B.C. wines are a source of pride for British Columbians throughout our province. Our wine industry creates jobs and drives economic activity in communities from the Okanagan up to Prince George,” said B.C. Premier Christy Clark. “Along with the other recipients, See Ya Later Ranch is at the forefront of B.C.’s thriving wine industry. Today more than ever, B.C. wines are taking their rightful place among the world’s best. As we make concerted efforts to expand the market for our wine within Canada and around the world, the industry’s future is bright.” The British Columbia Wine Awards is open to all local wineries that use 100 per cent fruit grown in the province. Judging is conducted by a panel of nine wine professionals from across North America, ranging from wine writers to wine educators. “As I helped taste through a record number of wines I could really sense a maturity and confidence behind the wines. The valley is really hitting its stride. Winemakers are producing top-quality wines that are authentic, suited for their location and easy to love,” said Darren Oleksyn, Calgary Herald wine critic and author. The 2014 Founder’s Award recipient was Leo Gebert, founder of St. Hubertus Estate Winery and Oak Bay Estate Vineyard, who was recognized for his pioneering contributions to the British Columbian wine industry over three decades. The 2015 B.C. Wine Awards will be hosted at the new B.C. Wine Information Society Sensory Centre. “Each year, the Fall Wine Festival brings some of the continent’s best palates to the south Okanagan to judge the entries for the Fall Wine Fest,” said Martin Lewis, chair of judging for the Okanagan Wine Festivals Society. “We have used various venues for those intensive judging sessions, but we are very excited about being able to utilize the new Sensory Centre at Okanagan College next year.”

www.pacificprairierestaurantnews.com VANCOUVER—The Steel Toad Brewpub and Dining Hall opened for business in early October with an onsite brewing facility and a full service kitchen at 97 East 2nd Ave. General manager Mike Thomson said the brewpub has a glassed-in brewing area that will provide the bulk of the beer for sale. “Beer’s the star of the show,” Thomson told PRN, noting there will be 10 taps devoted to in-house brews along with six guest taps for local craft breweries. Head brewer Chris Charron—who spent some time with Muskoka Brewery in Ontario— will front the brewing operations creating a blonde, farmhouse saison, pale ale, rye IPA and English bitter to start. The bar will also offer several cocktails

and a list of more than 70 whiskies. Executive chef Robbie Robinson heads up the kitchen staff. The menu includes: beef and foie gras carpaccio with violet mustard and shallots; Oyama Sausage charcuterie with house-made pickles, ale mustard and baguette; and a beef tenderloin with bacon rosti, and smoked tomato ketchup. Flights of beer paired with food will be available. The pub will seat 200 with an 80-seat mezzanine on the second level and a 40 seat back patio. An 18-foot screen is pulled down for sports games and special events projected from a high definition projector. The pub will also create a venue for local musicians

| 9 seven nights a week. Thomson said at least half of the musicians’ material must be original in order to be booked. According to Thomson—who has been in the industry for more than 25 years—Steel Toad is a “special project.” “When you brew your own beer you have a pretty significant profit margin and rather than putting that right back into investors pockets, we’re paying more than minimum wage to staff and we have a full benefits package for all workers, which is unheard of in the hospitality business,” Thomson said. “It’s fortunate to be involved in a project where profit isn’t the most important object and I’m sure it’ll happen on its own just as it has in other projects,” he said.

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E H T G N I T NAVIG A F O S R E T A W E L B A N I A T S SU D N A G N I H FI S . G N I M R FA

PAC I F I C / P R A I R I E R E S TAU R A N T N E W S

Kris t e n S m i th

nown in the foodservice community as a passionate supporter of sustainable seafood, Ned Bell cycled across Canada this summer, reaching out to local champions across the country and holding 24 events to bolster awareness. The executive chef for the Four Seasons Hotel Vancouver’s YEW Restaurant kicked off the ten-week tour in St. John’s in July, travelling more than 8,700 kilometres to Vancouver. The idea for the non-profit organization Chefs for Oceans was born at a Canadian Culinary Federation (CCFCC) annual conference in Halifax three years ago. Bell notes that West Coast and East Coast chefs are often highlighted in conversations about sustainable seafood because of their proximity to the oceans. “But what I recognized is that we were having similar conversations across the country about healthy lakes, rivers and oceans, all of us,” says Bell. “We just weren’t having these conversations on a national scale.” He says each event was unique but the message was always the same. “My very audacious goal is to have sustainable seafood accessible to every Canadian within the next decade and, while doing that, we’re trying to launch a sustainable seafood day on March 18,” says Bell. “I learned Canadians really do concern themselves with where their food comes from,” he says. “I live in Vancouver, where maybe it’s a highlighted conversation, but people are curious coast to coast to coast.”

From the source According to Ocean Wise, the Vancouver Aquarium’s sustainable seafood program, overfishing is the greatest threat to our waters today. It is estimated that 90 per cent of the ocean’s predatory fish is already gone. A 2006 study in the journal Science predicted the world’s fisheries would collapse by 2048 if fishing rates continue apace. Martin Kouprie, chef and co-owner of Pangaea restaurant in Toronto, spends a great deal of time scuba diving in oceans and lakes. With so much life underwater, Kouprie says it’s hard for him to ignore that there was a time when there was even more marine life. Kouprie says chefs go through a metamorphosis in their career, first learning how to work with ingredients, then asking questions about the ingredients themselves: where did it come from, who harvested it? “You have to look for the story behind the ingredient, whether it’s seafood or a vegetable, and if the story isn’t good, or you can’t get the story, then you know it’s not a product that anybody takes any pride in whatsoever and you don’t want to serve it,” he says. Kouprie sources Pangaea’s seafood through

Ocean Wise, which he says removes the guesswork for restaurants while sourcing. “We buy local first before we buy organic and it’s the same with seafood,” says Kouprie, who always has trout, pickerel and Lake Erie whitefish on the menu when in season. Kouprie is on the Ocean Wise advisory board and says the program has opened the foodservice industry up to new, interesting and tasty species, such as lingcod, sablefish, spot prawns, lake whitefish and sustainable trout fisheries. “There are some new fish that we’re more aware of than we were ten years ago or twenty years ago, and there are some fish that we’re very comfortable with eating that are being farmed better,” he says. At Mallard Cottage in Quidi Vidi, NL, chef and owner Todd Perrin uses a lot of seafood, including Atlantic cod, halibut, scallops, turbot, farmed mussels, mackerel and herring when available, capelin and, of course, lobster. “The long-term viability of the restaurant is directly linked to the sustainability of the ingredients that we use,” he says. “As good fisheries live or die, so do restaurants.” Perrin gets his fish through a broker from

small-scale fishermen, and for him, sustainable must start with local. “Our basic premise is we try to go as direct to the source as we can,” he says. “We deal with guys who are in 45-foot vessels who are catching a variety of species though the broker that we deal with.” As it stands, Newfoundlanders cannot buy directly off the fishing boat, but NL Fisheries Minister Keith Hutchings is considering allowing people to buy directly from fishermen, which was recommended in a 2010 report. At press time, no cabinet decision had been made.

Different words, same message Perrin notes some people would say some of the species Mallard Cottage serves aren’t sustainable, but it’s not that cut and dry. “It’s a bit more complicated than just saying sustainable or not sustainable, I think,” he says. “It’s not sustainably caught by everyone who is catching it, but there are people out there who are catching it line-caught or trapping who leave as small a footprint on the species as possible, while still harvesting a legitimate quota,” says Perrin, adding he prefers the word “stewardship” over “sustainable”. “My personal definition of sustainable

starts with purchasing what’s on my doorstep,” he says. Perrin says the way Mallard Cottage defines sustainable and properly stewarded, often also means the best quality fish available. “Cooking a piece of fish that’s super-fresh is the easiest piece of cooking that you’ll ever do,” Perrin says. Ocean Wise’s species recommendations are based on four criteria: abundant and resilient to fishing pressures; well managed with a comprehensive management plan based on current research; harvested in a method that ensures limited bycatch on non-target and endangered species; and harvested in ways that limit damage to marine or aquatic habitats and negative interactions with other species. “Examples of species that are considered abundant are sardines or mackerel, which have relatively short life spans and reproduce quickly,” says Theodora Geach, Ocean Wise account representative for Western Canada. Geach says she often gets asked, “What’s stopping us from decimating the population of recommended species? “That’s where management plays a really important role; we want to make sure that

regulations are in place,” says Geach, adding this includes total allowable catch for the year, observing fishing seasons when species are more plentiful and not spawning and types of gear which limit bycatch and preserve habitat. “Depending on the type of fishing gear you’re using, you can have varying amounts of impact on the surrounding habitat,” says Geach. “If you’re fishing with some line or pole, rod and reel, you’re just catching an individual fish at a time and you’re really not impacting the surrounding habitat,” says Geach. High Liner Foods adopted the United Nation’s Brundtland Report definition: “Sustainable development is development that meets the needs of the present without compromising the ability of future generations to meet their own needs.” High Liner Foods corporate director of sustainability Bill DiMento says, “Sustainable supply has increased substantially over the last four years.” The company made a commitment to source all of its seafood from certified and responsibly and sustainably sourced fisheries and aquaculture in 2009. Last year, it hit 99 per cent of its goal. The company purchases from Marine Stewardship Council certified fisheries, but also from those in the process of assessment or involved in credible fishery or aquaculture improvement projects. “We learned early on that High Liner shouldn’t be out there red-listing suppliers. What we needed to do was engage suppliers and the best way to engage suppliers is to continue buying from them as long as they made a commitment to help drive the improvements needed to move toward using best practice and ultimately move towards being certified and being sustainable,” says DiMento.

Seasonally speaking Shaun Strobel, co-founder and fisherman for Skipper Otto’s community supported fishery (CSF) in Vancouver, grew up fishing with his father and has seen the industry change. He and his wife were inspired by farm shares and applied the notion to the fishing season. “It was a new way of doing things in fishing, but it wasn’t a new idea to consumers,” says Strobel, who launched the CSF for the 2009 season. It has grown since then from 40 people to more than 1,000. The fishing season gets started in May with spot prawns for six to eight weeks, then moves into salmon in June through October. Tuna shows up in Canadian waters around September and many fishermen catch halibut around their other fishery. “Part of our mission is to get people to understand the seasonality of things more,” says Strobel. He says sustainability is dependent on species and is complicated; it comes down to knowing how fish are harvested and when. For example, Pacific salmon is harvested near the end of the life cycle, which is marked by spawning and if there aren’t many spawners, know to hold back in four years. Halibut are fished mid-lifecycle and are on a quota. “What we really like to do is inform people about how different types of fish are caught and what might be a better choice,” says Strobel. “For example, people really like shrimp and I try to, even though the cost is higher, steer people towards B.C. spot prawns or some of the humpback shrimp, which are caught

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during our short trap season as opposed to some of the other shrimp, where they drag the bottom.”

Consumer interest Ron Walters, director of marketing for High Liner Foods’ foodservice division says the company’s research tells them consumers have a good or very good understanding of the term local, but consumers are less familiar with the term sustainable, with less than one third of respondents confident in their understanding of the term. “Local isn’t necessarily sustainable,” says Walters. “We work in a globally traded industry; if people want something like warm water shrimp, that just doesn’t grow in Canada.” He says many clients are asking for both local and sustainable products, which for seafood may mean from Canada and options include scallops, sole, mussels, lobster, crab, fresh water pickerel and cold water shrimp. “Seafood is different than other proteins; people really like to go out for seafood. It’s often, our research shows, a special occasion when seafood is in the mix. It’s not a convenience choice. People will drive by other restaurants to get to their favourite, craveable seafood dish,” Walters says.

Farmed: Not a four-letter word Walters sees aquaculture as a big area of growth in the global industry. He expects wild capture to remain steady at about 100 million metric tons annually, but with better managed and healthier fish stocks. Aquaculture accounts for about 40 per cent of the overall mix, according to Food and Agriculture Organization of the United Nations statistics. “In the next 10 to 20 years, I expect aquaculture will actually outpace wild capture species as a food source,” says Walters. Geach says the take home message when it comes to aquaculture is that farmed doesn’t necessarily mean unsustainable. “Especially on the West Coast, it’s kind of become the culinary f-word because of farmed

salmon,” she notes. “It really depends on what you’re farming and how you’re farming it. In some cases, farmed seafood is far better than its wild counterpart. Shellfish, for example, are really great farmed options,” says Geach. “When it comes to finned fish, that’s when we want to see these farms come onto land. We want to see land-based, closed containment systems for finned fish, such as arctic char, trout, salmon,” says Geach. “By bringing these farms on land, you’re eliminating a lot of the risk associated with open net pen farming.” Kuterra, a closed-containment on-land fish farm owned by ‘Namgis First Nation near Alert Bay, BC, on Vancouver Island, brought its commercial salmon to market this year. Josephine Mrozewski, Kuterra communications director, says with a large number of fish farms on their territory, the ‘Namgis asked the question: “How do you grow aquaculture sustainably?” and took on the task of trying to raise land-based Atlantic salmon in a recirculating aquaculture system (RAS). “There was a lot of discussion about whether the ‘Namgis would be growing Atlantic salmon on the Pacific Coast, and the decision was made because—if we want to compare this technology to the existing Atlantic salmon aquaculture—we have to be comparing apples to apples,” she says. “If we’re trying to present a sustainable way to grow aquaculture and a sustainable aquaculture alternative, we have to do it with the species that’s the dominant species on the market.” The $9-million project received funding from Tides Canada Aquaculture Innovation fund and Sustainable Development Technology Canada. “We have a mandate to share our information,” says Mrozewski.

Cooking outside the box Kouprie says there are as many ways of presenting fish on the plate as preparing vegetables, noting one of his cooks at Pangaea has smoked lingcod, turning it into bacon. “It just takes a little bit of imagination like that to get the full potential out of these fish,”

says Kouprie. “The one thing about sustainable seafood is it sometimes costs more, marginally more, but at the same time, you’ve got a fish that’s being handled better. It’s not being brutalized by rolling around in nets. It’s being hand caught and taken off the hook by hand,” Kouprie says, adding the flesh is not pulpy. “Even though you pay a little more, you actually get a better yield and a longer shelf life.” Geach says there are a number of inexpensive sustainable options, such as mussels, sardines and mackerel, and some items operators should expect to pay more for, such as halibut and salmon. “I don’t think we should be devaluing our seafood; we expect to get a lot of food really cheap, but I don’t think that should be the case because it does take a lot more effort. I think once people realize why they are paying a little bit more, they are willing to pay a little bit extra for a sustainable seafood option,” she says. David Adler, manager of Off the Hook CSF, in Digby County, NS, says if small fishermen are beholden to market price, they often can’t cover their expenses. The CSF puts price-setting in the hands of the fishers, but Adler notes it’s a unique customer who values the product enough to pay more with less convenience. Through the CSF, fishermen are given the same price per pound regardless of species and members get what is caught, which eliminates pressure to top-grade. “Canadians interact with seafood in restaurants more than any other place unless you live in a fishing village. Chefs have a really important role to play in terms of telling the story, knowing what types of species are available in Canada, the seasons they are available, the way that they are harvested,” he says. Photos: 1. Martin Kouprie, chef and co-owner of Pangaea in Toronto. 2. Ned Bell, executive chef for the Four Seasons Hotel Vancouver’s YEW Restaurant. 3. Todd Perrin, chef and owner of Mallard Cottage. 4. Salmon dish. Photo by Kuterra. 5. Pacific halibut dish. Photo courtesy of Ocean Wise.

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PAC I F I C / P R A I R I E R E S TAU R A N T N E W S

WHAT FRANCHISORS NEED TO KNOW ABOUT PASSING ALONG THEIR BUSINESSES. BY EDWARD LEVITT

uccession is inevitable, but like death, it is hard to talk about in our society. The vast majority of business owners, whether they be franchisors or franchisees, expect to pass their company on to family members. Why is such an important matter so often neglected? In part, it is often the founder who is not willing to let go. Operators ready to retire often have a barrage of concerns running through their heads about why they want to continue with the business, such as: • “Too many people die soon after retiring or act like they are dead.” • “Without me, the business is nothing,” or “Without the business, I am nothing.” • “I need someplace to go every day.” • “The kids will change what I have built.” • “I don’t think I have enough to retire on.” • “Nobody can run the business as well as I can.” • “They may run it better than I did.”

On the other hand, thinking about the issues and planning for succession, rather than reacting when health or other issues force a business transition, will preserve the value of the business, foster family harmony and bring personal satisfaction. An added advantage to planning ahead is it opens up the possibility of reducing the tax consequences of the business transition. What can be done?

A good starting point is educating yourself, your staff and your possible successors about succession issues and the planning process. For the sake of harmony, it is best to include family members who will likely (and those who will not likely) work in the business after succession, as well as key non-family management. Audit your system to discover which franchisees are likely to retire in the near future and when that might happen. Find out their goals and aspirations around succession and educate them about the need for and how to effectively plan for succession. Now would be the right time to crank up the franchise development plans to find new franchisees to buy existing units from franchisees who

will not or cannot transition their businesses to a family member. Alternatively, this may be the right time to revisit franchising as a distribution strategy and move more towards corporate stores, if that is an attractive direction for the company. Consider the impact and opportunities of a higher level of new franchisees in the system. It may present a new and exciting chance to reignite the energy the system had when it was new and vibrant. the planning process

A viable succession plan is not prepared overnight. It can take more than a year to create and implementation may take several years. The planning process may be as important as the end result, if the various stakeholders are consulted and feel they have an impact on decisions. The starting position is to know what everyone values and desires and how they see the future for themselves, the family and the company. Often this can best be achieved by third party interviewers and then family meetings. Remarkably, sometimes this results in some very revealing and honest assessments and revelations, including the conclusion that

ARE YOU THINKING ABOUT THE SUCCESSION PLANS FOR YOUR BUSINESS? IF NOT, HERE ARE SOME STATISTICS THAT MAY CHANGE YOUR MIND:

succession within the family is not the preferred option and the business should be readied, over time, to be sold to an outside party. Assuming capable and motivated family members are identified, the next step is deciding who does what and who gets what. This could mean making some hard decisions about roles within the company and division of ownership, perhaps with balance being achieved with family assets outside of the business. After those decisions are made, it is key to address any tax planning opportunities and assess what decisions have to be made and tasks undertaken to minimize tax consequences without sacrificing harmony and security for the next generation. Finally, the tough question for the founder of the enterprise about when to start giving up control (both legal and practical) must be confronted and resolved. This can be a very complex, personal and emotional decision, but it can also have a profound and lasting impact on the next generation’s ability to become effective stewards of the business into the future. If there is more than one member of the next generation to be involved in the business, this is also the time to hammer out sensible and effective power sharing arrangements and exit mechanisms should one or another of them decide in the future to change direction for themselves and/or the company. the implementation stage

**USED IN: 2012 CANADIAN FRANCHISE ASSOCIATION WEBINAR: "EVERYONE RETIRES SOMETIMES: WHAT EVERY FRANCHISOR NEEDS TO KNOW ABOUT BUSINESS SUCCESSION PLANNING."

The succession plan needs to be written down, in detail, with all elements clearly set out. Often, this is a process assisted by outside professionals with the necessary expertise. Any number of matters will be dealt with through the written document, including how the transition is funded, taking into account the financial needs of the retiring founder, the business and the next generation.

All foundational documents, such shareholder agreements, purchase agreements, employment agreements, etcetera, need to finalized and signed. For franchisors, the all-important franchisees need to be brought into the process, as they will be asked to be loyal to a new regime. This part of the process often needs to be done gradually, as the next generation assumes more significant roles within the system and becomes more visible to the franchisees. lessons for your franchisees

Of course, the lessons learned by franchisors doing their own succession planning can be invaluable to their franchisees. It is much more likely the franchisor will have success in getting its franchisees to think about succession and make a plan, if the franchisor has already gone through the process. Moreover, like other aspects of franchising, sharing knowledge and group purchasing power can deliver great results, and be very cost effective for the franchisees. Succession planning is not and should not be a scary proposition. In fact, careful and timely succession planning can and is often required to achieve the very goals that the founders set for themselves and their families at the beginning of their journey. Edward (Ned) Levitt is a certified franchise executive, a partner at Dickinson Wright LLP, Toronto, and provides legal services to Canadian and international clients on all aspects of Canadian franchise law. He was general counsel to the Canadian Franchise Association (2000-2007) and is a member of the American Bar Association forum on franchising, the International Bar Association and the International Franchise Association. He can be reached at (416) 646-3842 or nlevitt@dickinsonwright.com.

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Farm Land in Alberta.

Franchise Report ANNUAL LIST OF FRANCHISE PROPERTIES. RESEARCHED BY: PETER ELLIOTT DESIGNED BY: STEPHANIE GIAMMARCO

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241 Pizza (Chairman’s Brand Corp)

TEL: 416-646-0987 FAX: 416-646-2204 URL: www.241pizza.com UNITS (WEST): 7 UNITS (CAN): 85 MENU ITEMS: Pizza, chicken wings, potato wedges. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Chris Ioannu

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a&W Food ServiceS oF canada inc.

TEL: 604-988-2141 FAX: 604-988-5531 URL: www.aw.ca UNITS (WEST): 432 UNITS (CAN): 802 MENU ITEMS: Hamburgers, chicken, fries, onion rings, A&W root beer. TYPE OF SERVICE: Dine-in, take-out, drive-thru. PERSONNEL NAME: Brent Todd

aBc country reStaurantS inc. (FdF restaurant Brandz) TEL: 604-583-2919 FAX: 604-583-8488 URL: www.abcCountry.ca UNITS (WEST): 28 UNITS (CAN): 28 MENU ITEMS: Breakfast, sandwiches, burgers, salads, desserts. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Frank Di Benedetto

aPPleBee’S neighBourhood Bar & grill TEL: 647-533-3333 FAX: 913-890-9116 URL: www.applebeescanada.com UNITS (WEST): 8 UNITS (CAN): 18 MENU ITEMS: Ribs, steak, chicken, fajitas, fish, salads. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Kenney Goldman

arBy’S oF canada TEL: 678-514-4219 FAX: URL: www.arbys.ca UNITS (WEST): 49 UNITS (CAN): 84 MENU ITEMS: Roast beef, chicken sandwiches, deli sandwiches and french fries. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: George Condos

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BadaSS Jack’S SuBS & WraPS co. ltd. TEL: 780-468-3452 FAX: 780-431-0247 URL: www.badassjacks.com UNITS (WEST): 13 UNITS (CAN): 13 MENU ITEMS: Wraps, subs. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Dawn Taylor

Bagel StoP,the TEL: 416-398-5538 FAX: 416-398-2792 URL: www.thebagelstop.com UNITS (WEST): 1 UNITS (CAN): 21 MENU ITEMS: Bagels, bagel sandwiches, coffee, beverages. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Felix Zonenberg

BaSkin roBBinS (dunkin’ Brands Canada inC.) TEL: 800-859-5339 FAX: 781-737-4518 URL: www.baskinrobbins.ca UNITS (WEST): 13 UNITS (CAN): 117 MENU ITEMS: Ice cream, beverages, pastries, cakes. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Russell Pagan

Bean around the World coFFeeS

BooSter Juice TEL: 780-440-6770 FAX: 780-461-7161 URL: www.boosterjuice.com UNITS (WEST): 168 UNITS (CAN): 308 MENU ITEMS: Smoothies, freshly squeezed juices, panini and wraps, and blended yogurts. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Tim Hengel

BoSton Pizza international inc. TEL: 604-270-1108 FAX: 604-270-4168 URL: www.bostonpizza.com UNITS (WEST): 203 UNITS (CAN): 359 MENU ITEMS: Pizza, pasta, ribs, salads, appetizers. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Brian Novosel

BourBon Street grill (irG) TEL: FAX: 416-498-9876 URL: www.irg168.com UNITS (WEST): 10 UNITS (CAN): 37 MENU ITEMS: Cajun and Creole cuisine. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: P. Huang

BroWn’S SocialhouSe

TEL: 604-990-7244 FAX: 604-990-7246 URL: www.batw.ca UNITS (WEST): 25 UNITS (CAN): 25 MENU ITEMS: Coffee. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Pete Boeda

TEL: 604-630-0885 FAX: 604-630-0887 URL: www.brownssocialhouse. com UNITS (WEST): 30 UNITS (CAN): 31 MENU ITEMS: Pub fare. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Bruce Fox

Beaver tailS canada inc.

BuFFalo Wild WingS

TEL: 514-392-2222 FAX: 514-392-2223 URL: www.beavertailsinc.com UNITS (WEST): 7 UNITS (CAN): 88 MENU ITEMS: Pastry treats. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Pino Ioia

Blenz the canadian coFFee comPany ltd. TEL: 604-682-2995 FAX: 604-684-2542 URL: www.blenz.com UNITS (WEST): 42 UNITS (CAN): 42 MENU ITEMS: Coffee, espresso. TYPE OF SERVICE: Dine-in, take-out, drive-thru. PERSONNEL NAME: Mark West

TEL: 952-253-0731 URL: www.buffalowildwings.com UNITS (WEST): 2 UNITS (CAN): 12 MENU ITEMS: Chicken. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Sally Smith

Burger king reStaurantS oF canada inc. TEL: 416-626-6464 FAX: 416-626-6691 URL: www.burgerking.ca UNITS (WEST): 85 UNITS (CAN): 278 MENU ITEMS: Burgers, chicken, salads, fries, breakfast and soft drinks. TYPE OF SERVICE: Dine-in, take-out, drive-thru.

PERSONNEL NAME: Jacqui McGregor

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cactuS reStaurantS ltd.

TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Gerry Inglis

chuck e cheeSe’S (CeC entertainment)

TEL: 604-714-2025 FAX: 604-730-6746 URL: www.cactusclubcafe.com UNITS (WEST): 27 UNITS (CAN): 27 MENU ITEMS: Steak, seafood, chicken, burgers and cocktails. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Richard Jaffray

TEL: 972-258-5413 FAX: 972-258-5619 URL: www.chuckecheese.com UNITS (WEST): 5 UNITS (CAN): 14 MENU ITEMS: Pizza, sandwiches, salads, appetizers, buffalo wings, bread sticks, mozzarella sticks and fries. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Tiffany Kice

carl’S Jr. reStaurantS

church’S chicken

TEL: 805-745-7587 URL: www.carlsjr.ca UNITS (WEST): 9 UNITS (CAN): 10 MENU ITEMS: Burgers, fries, shakes. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Jeff Branton

chicken cheF canada ltd. TEL: 204-694-1984 FAX: 204-694-1964 URL: www.chickenchef.com UNITS (WEST): 32 UNITS (CAN): 34 MENU ITEMS: Chicken, pizza, seafood, soups, sandwiches. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Darren Thorgilsson

chicken delight TEL: 204-885-7570 FAX: 204-831-6176 URL: www.chickendelight.com UNITS (WEST): 21 UNITS (CAN): 22 MENU ITEMS: Chicken, wings, pizza, ribs, fries, finger foods. TYPE OF SERVICE: Dine-in, take-out, drive-thru, delivery. PERSONNEL NAME: Jim Cartman

chicken on the Way TEL: 403-283-5532 FAX: 403-283-5546 URL: www. chickenonthewaycalgary.com UNITS (WEST): 5 UNITS (CAN): 5 MENU ITEMS: Chicken. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Russ Dunn

chili’S grill & Bar TEL: 780-413-8225 FAX: 780-413-8230 URL: www.chilis.com UNITS (WEST): 13 UNITS (CAN): 14 MENU ITEMS: Steaks, fajitas, burgers, salads, ribs, margaritas.

UNITS (WEST): 4 UNITS (CAN): 443 MENU ITEMS: Coffee, deli, muffins, pastries, soups, sandwiches. TYPE OF SERVICE: Dine-in, take-out, drive-thru. PERSONNEL NAME: Jonathon Czerwinski

crePe de liciouS TEL: 905-326-2969 FAX: 905-326-9305 URL: www.crepedelicious.com UNITS (WEST): 4 UNITS (CAN): 17 MENU ITEMS: Crepes. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Elik Farin

TEL: 770-350-3881 FAX: 770-512-3920 URL: www.churchs.com UNITS (WEST): 13 UNITS (CAN): 14 MENU ITEMS: Chicken, potatoes, french fries, corn. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Pedro Voyer

cultureS (mtY Group)

cinnaroll BakerieS ltd.

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TEL: 403-255-4556 FAX: 403-259-5124 URL: www.cinnaroll.com UNITS (WEST): 14 UNITS (CAN): 14 MENU ITEMS: Cinnamon rolls. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Chuck Arcand

coFFee culture caFe & eatery (oBsidian Group) TEL: 905-814-8030 FAX: 905-814-8272 URL: www.coffeeculturecafe.com UNITS (WEST): 3 UNITS (CAN): 53 MENU ITEMS: Coffees, desserts, sandwiches, soups and catering. TYPE OF SERVICE: Dine-in, take-out, drive-thru, delivery. PERSONNEL NAME: George Karamountzos

cora FranchiSe grouP inc. TEL: 905-673-2672 FAX: 905-673-8271 URL: www.chezcora.com UNITS (WEST): 24 UNITS (CAN): 129 MENU ITEMS: Breakfast items, lunch, salads. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Rainer Mueller

country Style (mtY Group) TEL: 905-764-7066 FAX: 905-764-8426 URL: www.countrystyle.com

TEL: 514-336-8885 FAX: 514-336-9222 URL: www.cultures-restaurants. com UNITS (WEST): 9 UNITS (CAN): 58 MENU ITEMS: Salads, soups, sandwiches, smoothies. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Bill Hamam

dairy Queen canada TEL: 905-639-1492 URL: www.dairyqueen.com UNITS (WEST): 329 UNITS (CAN): 643 MENU ITEMS: Burgers, fries, ice cream. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Fiona Bottoms

de dutch Pannekoek houSe reStaurantS TEL: 604-543-3101 FAX: 604-543-3107 URL: www.dedutch.com UNITS (WEST): 22 UNITS (CAN): 22 MENU ITEMS: Breakfast, bunch and lunch. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Melissa Oliver

dixie lee Food SyStemS ltd. TEL: 613-650-5494 FAX: 613-650-5489 URL: www.dixieleechicken.com UNITS (WEST): 2 UNITS (CAN): 52 MENU ITEMS: Chicken, pizza, seafood. TYPE OF SERVICE: Dine-in, take-out, drive-thru, delivery. PERSONNEL NAME: Joe Murano

domino’S Pizza TEL: 519-326-5280

FAX: 519-326-3362 URL: www.dominos.ca UNITS (WEST): 128 UNITS (CAN): 310 MENU ITEMS: Pizza, wings, bread sticks. TYPE OF SERVICE: Take-out, delivery. PERSONNEL NAME: Michael Curran

don cherry’S SPortS grill inc. TEL: 866-821-0468 FAX: 705-746-9587 URL: www. DonCherrysSportsGrill.com UNITS (WEST): 1 UNITS (CAN): 17 MENU ITEMS: Wings, steaks, pasta, ribs, burgers, salads & sandwiches. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Chris Painter

dooly’S inc. TEL: 506-857-8050 FAX: 506-858-7039 URL: www.doolys.ca UNITS (WEST): 1 UNITS (CAN): 61 MENU ITEMS: Finger foods, pizza, simple entrees. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Pierre Lariviere

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earlS reStaurantS

TEL: 604-984-4606 FAX: 604-984-2263 URL: www.earls.ca UNITS (WEST): 53 UNITS (CAN): 59 MENU ITEMS: Salads, pizzas, pastas, chicken, steaks. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Kathy Humphrey

eaSt Side mario’S (prime/Cara) TEL: 905-568-0000 FAX: 905-568-0080 URL: www.franchise. primerestaurants.com UNITS (WEST): 8 UNITS (CAN): 80 MENU ITEMS: Pasta, pizza. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Andrew Berzins

edo international Food inc. TEL: 403-215-8827 FAX: 403-215-8801 URL: www.edojapan.com UNITS (WEST): 89 UNITS (CAN): 96 MENU ITEMS: Teriyaki chicken, sukiyaki beef, udon soup, noodle dishes, and sushi.

www.pacificprairierestaurantnews.com

14 | TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Terry Foster

EsquirEs CoffEE HousE TEL: 604-541-1004 FAX: 604-535-1411 URL: www.esquirescoffee.net UNITS (WEST): 17 UNITS (CAN): 17 MENU ITEMS: Coffee, tea, milkshakes, Italian sodas, smoothies, lunch items, cakes. TYPE OF SERVICE: Dine-in, take-out, drive-thru. PERSONNEL NAME: Suzanne Short

ExtrEmE Pita (MTY-ExTrEME Brandz) TEL: 905-820-7887 FAX: 905-820-8448 URL: www.extremepita.com UNITS (WEST): 85 UNITS (CAN): 179 MENU ITEMS: Pita sandwiches with grilled fillings, smoothies. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Vince Morano

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family Pizza

TEL: 306-955-0215 FAX: 306-955-1864 URL: www.familypizza.ca UNITS (WEST): 14 UNITS (CAN): 14 MENU ITEMS: Pizza, pasta, lasagna, chicken strips, wings, caesar salad and cheese sticks. TYPE OF SERVICE: take-out, delivery. PERSONNEL NAME: Hal Schmidt

famoso NEaPolitaN PizzEria TEL: 604-356-9737 URL: www.famoso.ca UNITS (WEST): 23 UNITS (CAN): 26 MENU ITEMS: Appetizers, pizza, salads, desserts. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Justin Lussier

famous DavE’s TEL: 952-294-3100 URL: www.famousdaves.com UNITS (WEST): 1 UNITS (CAN): 1 MENU ITEMS: Ribs. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Victor Salamone

fatburgEr-fraNkiE’s burgEr ENtErPrisEs TEL: 604-637-7272 FAX: 604-637-8874 URL: www.fatburgercanada.com UNITS (WEST): 37 UNITS (CAN): 37 MENU ITEMS: Hamburgers, chili dogs, onion rings, lemonade, ice cream shakes. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Frank Di Benedetto

fit for lifE TEL: 905-826-0862 FAX: 905-826-2105 URL: www.fitforlifefood.com UNITS (WEST): 1 UNITS (CAN): 20 MENU ITEMS: Sandwiches, soups, and salads. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Angela Bennett

flyiNg WEDgE Pizza TEL: 604-681-1288 FAX: 604-681-1258 URL: www.flyingwedge.com UNITS (WEST): 10 UNITS (CAN): 10 MENU ITEMS: Pizza. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Harvey Chiang

fox aND fiDDlE CorPoratioN

grEat CookiEs by gEorgE iNC.

TEL: 416-385-7705 FAX: 416-385-1718 URL: www.foxandfiddle.com UNITS (WEST): 2 UNITS (CAN): 18 MENU ITEMS: Nachos, wings, steaks, pub fare. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Terry Tsianos

TEL: 780-477-6853 FAX: 780-474-6689 URL: www.cookiesbygeorge.com UNITS (WEST): 11 UNITS (CAN): 11 MENU ITEMS: Cookies, gifts of cookies, fresh baked goods, coffee, beverages. TYPE OF SERVICE: Take-out, delivery. PERSONNEL NAME: Linda Duffus

frEsH sliCE Pizza TEL: 604-251-7444 FAX: 604-251-6727 URL: www.freshslice.com UNITS (WEST): 51 UNITS (CAN): 57 MENU ITEMS: Pizza, pasta, omelettes, salad, side dishes. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Frank Alexander

frEsHii TEL: 416-666-8474 FAX: 888-682-3514 URL: www.freshii.com UNITS (WEST): 5 UNITS (CAN): 32 MENU ITEMS: Salads made from more than 70 ingredients. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Matthew Corrin

frEsHly squEEzED fraNCHisE JuiCE CorPoratioN TEL: 905-695-2614 FAX: 888-886-5856 URL: www.freshlysqueezed.ca UNITS (WEST): 1 UNITS (CAN): 48 MENU ITEMS: Juices. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Talal Samadi

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giNgEr bEEf PEkiNg HousE

TEL: 403-272-8088 FAX: 403-235-0688 URL: www.gingerbeef.ca UNITS (WEST): 9 UNITS (CAN): 9 MENU ITEMS: Chinese cuisine. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: James Leung

goNDola Pizza iNComParablE CaNaDa (1981) ltD. TEL: 204-661-2851 FAX: 204-661-9036 URL: www.gondola-pizza.com UNITS (WEST): 12 UNITS (CAN): 13 MENU ITEMS: Pizza, pasta, ribs, wings, salads. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Viktor Loewen

gooD EartH CafEs ltD. TEL: 403-294-9330 FAX: 403-294-9329 URL: www.goodearthcafes.com UNITS (WEST): 45 UNITS (CAN): 45 MENU ITEMS: Coffee and espresso-based beverages, baked goods, soups, salads, panini and hand-crafted cold drinks. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Nan Eskenazi

grEat CaNaDiaN bagEl, ltD.,tHE TEL: 905-566-1903 FAX: 905-566-1402 URL: www.greatcanadianbagel. com UNITS (WEST): 5 UNITS (CAN): 26 MENU ITEMS: Bagels, salads, soups, sandwiches, coffee, desserts. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Ed Kwiatkowski

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HarvEy’s (Cara)

TEL: 905-760-2244 URL: www.harveys.ca UNITS (WEST): 22 UNITS (CAN): 260 MENU ITEMS: Burgers, chicken, salads, fries. TYPE OF SERVICE: Dine-in, take-out, drive-thru. PERSONNEL NAME: Ryan Lloyd

HootErs rEstauraNts TEL: 770-799-2249 FAX: 770-980-2452 URL: www.hooters.com UNITS (WEST): 4 UNITS (CAN): 11 MENU ITEMS: Wings, burgers, seafood. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Mark Whittle

HoustoN Pizza TEL: 306-584-0888 FAX: 306-790-1838 URL: www.houstonpizza.ca UNITS (WEST): 11 UNITS (CAN): 11 MENU ITEMS: Pizza, pasta, subs, wings, salads, sandwiches, burgers, chicken. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Jim Kolitsas

HumPty’s family rEstauraNts TEL: 403-269-4675 FAX: 403-266-1973 URL: www.humptys.com UNITS (WEST): 50 UNITS (CAN): 50 MENU ITEMS: Breakfast, lunch, and dinner. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Sergio Terrazas

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iNtErNatioNal HousE of PaNCakEs

TEL: 604-273-3411 FAX: 604-263-2297 URL: www.ihop.com UNITS (WEST): 15 UNITS (CAN): 19 MENU ITEMS: Breakfast menu, pancakes, sandwiches, salads, steaks. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Ed Jeske

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Jimmy tHE grEEk

TEL: 416-214-9237 FAX: 416-362-0827 URL: www.jimmythegreek.ca UNITS (WEST): 9 UNITS (CAN): 46 MENU ITEMS: Greek food, souvlaki, gyro, spinach pie, Greek salad, moussaka. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Jim Antonopoulos

JoEy’s oNly fraNCHisiNg ltD. TEL: 403-243-4584 FAX: 403-243-8989 URL: www.joeys.ca UNITS (WEST): 53 UNITS (CAN): 62 MENU ITEMS: Seafood, ribs, salads, fish tacos, poutines. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Rob Hilditch

Jugo JuiCE (MTY Group) TEL: 877-377-5846 FAX: 403-207-5875 URL: www.jugojuice.com UNITS (WEST): 89 UNITS (CAN): 127 MENU ITEMS: Smoothies, protein shakes, wraps. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Bill Hamam

JuNglE Jim’s rEstauraNts safari EatErtaiNmENt TEL: 877-745-5467 FAX: 709-745-5473 URL: www.junglejims.ca UNITS (WEST): 1 UNITS (CAN): 24 MENU ITEMS: Chicken, steak, ribs, seafood, pasta, burgers, sandwiches, salads, kids’ menu. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Stephen Pike

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kEg rEstauraNts ltD.

TEL: 604-276-0242 FAX: 604-276-0138 URL: www.kegsteakhouse.com UNITS (WEST): 43 UNITS (CAN): 90 MENU ITEMS: Steak, prime rib, seafood. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: James Henderson

kElsEy’s rEstauraNts (Cara) TEL: 905-760-2244 URL: www.kelseys.ca UNITS (WEST): 1 UNITS (CAN): 73 MENU ITEMS: Varied. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Ryan Lloyd

kErNEls PoPCorN ltD. TEL: 416-487-4194 FAX: 416-487-3920 URL: www.kernelspopcorn.com UNITS (WEST): 27 UNITS (CAN): 71 MENU ITEMS: Popcorn, soft drinks, seasonings, microwave corn. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Bernice Sinopoli

kfC CaNaDa (YuM! rEsTauranTs InTErnaTIonal (Canada)) TEL: 416-664-5200 FAX: 905-265-7505 URL: www.kfc.com UNITS (WEST): 275 UNITS (CAN): 663 MENU ITEMS: Chicken on the bone, sandwiches, snackables, salads, fries. TYPE OF SERVICE: Dine-in, take-out, drive-thru, delivery PERSONNEL NAME: Douglas Heinrich

kim CHi (MTY Group) TEL: 514-336-8885 FAX: 514-336-9222 URL: www.mtygroup.com UNITS (WEST): 3 UNITS (CAN): 8 MENU ITEMS: Korean. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Bill Hamam

koya JaPaN iNC. (MTY Group) TEL: 888-569-2872 FAX: 204-783-1749 URL: www.koyajapan.com UNITS (WEST): 15 UNITS (CAN): 22 MENU ITEMS: Japanese cuisine, noodles, soups, sushi. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Bill Hamam

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la PrEP

TEL: 514-510-5001

FAX: 877-516-0074 URL: www.laprep.com UNITS (WEST): 13 UNITS (CAN): 54 MENU ITEMS: Gourmet salads, sandwiches, coffees, pastries. TYPE OF SERVICE: Dine-in, take-out, drive-thru. PERSONNEL NAME: John Essaris

littlE CaEsars of CaNaDa iNC. TEL: 905-822-7899 FAX: 905-822-9808 URL: www.littlecaesars.ca UNITS (WEST): 93 UNITS (CAN): 193 MENU ITEMS: Pizza, wings. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Dianne Clark

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maNCHu Wok

TEL: 905-946-7200 FAX: 905-946-8630 URL: www.manchuwok.com UNITS (WEST): 24 UNITS (CAN): 75 MENU ITEMS: Chinese fast food. TYPE OF SERVICE: Dine-in, take-out, drive-thru. PERSONNEL NAME: Mariellen Clark

marblE slab CrEamEry TEL: 403-287-7633 FAX: 403-283-7698 URL: www.marbleslab.ca UNITS (WEST): 51 UNITS (CAN): 82 MENU ITEMS: Ice cream, ice cream cakes, cupcakes, shakes and smoothies. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Lien Trac

mary broWN’s iNC. TEL: 905-513-0044 FAX: 905-513-0050 URL: www.marybrowns.com UNITS (WEST): 21 UNITS (CAN): 105 MENU ITEMS: Chicken, sandwiches, wraps, salads, nonalcoholic beverages. TYPE OF SERVICE: Dine-in, take-out, drive-thru, delivery. PERSONNEL NAME: Peter Rakovalis

mCDoNalD’s rEstauraNts of CaNaDa ltD. TEL: 416-443-1000 FAX: 416-446-3420 URL: www.mcdonalds.ca UNITS (WEST): 483 UNITS (CAN): 1404 MENU ITEMS: Breakfast, lunch and dinner menu items, including hamburger, fries, milkshakes, entree/side salads, coffee, etc. TYPE OF SERVICE: Dine-in, take-out, drive-thru. PERSONNEL NAME: James Dallas Dawson

mENCHiE’s frozEN yogurt TEL: 647-723-5169 FAX: 647-723-5178 URL: www.menchies.ca UNITS (WEST): 36 UNITS (CAN): 84 MENU ITEMS: Self service pay by the weight frozen yogurt. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: David Shneer

mmmuffiNs-tHrEECaf braNDs CaNaDa iNC. TEL: 905-482-7300 FAX: 905-482-7330 URL: www.mmmuffins.com UNITS (WEST): 4 UNITS (CAN): 16 MENU ITEMS: Muffins, coffee, cookies, pastries, cold drinks. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Ian MacDougall

moNtaNa’s (Cara) TEL: 905-760-2244 URL: www.montanas.ca

PAC I F I C / P R A I R I E R E S TAU R A N T N E W S UNITS (WEST): 33 UNITS (CAN): 92 MENU ITEMS: Varied. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Ryan Lloyd

moxiE’s rEstauraNts l.P. (nor) TEL: 403-543-2600 FAX: 403-543-2646 URL: www.moxies.com UNITS (WEST): 37 UNITS (CAN): 66 MENU ITEMS: Salads, entrees, desserts. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Laurids Skaarup

mr mikEs stEakHousE Casual (raMMp) TEL: 604-536-4111 FAX: 604-536-4103 URL: www.mrmikes.ca UNITS (WEST): 24 UNITS (CAN): 24 MENU ITEMS: Steaks, salads and a variety of mains. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Rick Villalpando

mr. sub (MTY Group) TEL: 416-225-5545 FAX: 416-245-5536 URL: www.mrsub.ca UNITS (WEST): 51 UNITS (CAN): 313 MENU ITEMS: Submarine sandwiches, wraps, salads, soups, desserts, smoothies. TYPE OF SERVICE: Dine-in, take-out, drive-thru. PERSONNEL NAME: Ken Monteith

mrs. fiElDs origiNal CookiEs TEL: 905-426-2551 FAX: 905-426-2826 URL: www.mrsfields.ca UNITS (WEST): 3 UNITS (CAN): 18 MENU ITEMS: Cookies, pretzels, yogurt. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Walter Jusenchuk

muCHo burrito (MTY-ExTrEME Brandz) TEL: 905-764-7066 FAX: 905-764-0476 URL: www.muchoburrito.com UNITS (WEST): 31 UNITS (CAN): 64 MENU ITEMS: Burritos, quesadillas, tacos. TYPE OF SERVICE: Dine-in, take-out, drive-thru, delivery. PERSONNEL NAME: Norman Pickering

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NaNDo’s flamE grillED CHiCkEN

TEL: 905-564-1118 FAX: 905-564-3118 URL: www.nandos.ca UNITS (WEST): 21 UNITS (CAN): 29 MENU ITEMS: Portuguese-style flame-grilled chicken, salads and sides. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Paul Dean

NatHaN’s famous TEL: 516-338-8500 FAX: 516-338-7220 URL: www.nathansfamous.com UNITS (WEST): 2 UNITS (CAN): 2 MENU ITEMS: Hot dogs, fries, burgers. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Blair Christianson

hot dogs, soft drinks and toppings. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Safiah Arooz

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olD sPagHEtti faCtory CaNaDa ltD. TEL: 604-684-1287 FAX: 604-684-8035 URL: www.oldspaghettifactory.ca UNITS (WEST): 13 UNITS (CAN): 14 MENU ITEMS: Pasta, chicken, veal, steak, ribs. All-inclusive meals with bread, salad or soup, entree, spumoni ice cream, and coffee or tea. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Ken Lobson

oPa! of grEECE TEL: 403-245-0033 FAX: 403-271-4236 URL: www.opasouvlaki.ca UNITS (WEST): 78 UNITS (CAN): 87 MENU ITEMS: Chicken, lamb and pork souvlaki, gyros, Greek salad. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Dave Jensen

oraNgE Julius (daIrY QuEEn Canada InC.) TEL: 905-639-1492 FAX: 905-681-3623 URL: www.orangejulius.com UNITS (WEST): 74 UNITS (CAN): 126 MENU ITEMS: Blended fruit drinks, nutrified smoothies, fresh fruit and vegetable juices. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Fiona Bottoms

origiNal JoE’s rEstauraNt & bar (Franworks) TEL: 403-263-4323 FAX: 403-263-0849 URL: www.originaljoes.ca UNITS (WEST): 64 UNITS (CAN): 64 MENU ITEMS: Hamburgers, nachos, soups, salads, sandwiches and wraps, pizzas and pastas. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Derek Doke

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PaNago Pizza iNC.

TEL: 877-731-0310 FAX: 604-755-6014 URL: www.panago.com UNITS (WEST): 163 UNITS (CAN): 181 MENU ITEMS: Pizzas, salads, bread sticks and wings. TYPE OF SERVICE: Take-out, delivery. PERSONNEL NAME: Todd Wylie

PaNiNi (MTY Group) TEL: 514-336-8885 FAX: 514-336-4222 URL: www.mtygroup.com UNITS (WEST): 3 UNITS (CAN): 14 MENU ITEMS: Sandwiches. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Bill Hamam

PaPa JoHN’s TEL: 502-261-7272 FAX: 502-261-4324 URL: www.papajohnspizza.ca UNITS (WEST): 57 UNITS (CAN): 77 MENU ITEMS: Pizza, Wings. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Mike Prentice

NEW york friEs

PaPa murPHys

TEL: 416-963-5005 FAX: 416-963-4920 URL: www.newyorkfries.com UNITS (WEST): 51 UNITS (CAN): 129 MENU ITEMS: Fries, poutines,

TEL: 604-764-7523 URL: www.papamurphys.ca UNITS (WEST): 18 UNITS (CAN): 18 MENU ITEMS: Pizza. TYPE OF SERVICE: Take-out.

www.pacificprairierestaurantnews.com

PERSONNEL NAME: Chuck van der Lee

PERSONNEL NAME: Craig Shannon

Perkins’ restaurant & Bakery

Pizza hotline

TEL: 901-766-6400 FAX: 901-766-6482 URL: www.perkinsrestaurant. com UNITS (WEST): 11 UNITS (CAN): 17 MENU ITEMS: Breakfast, lunch, dinner, and bakery items. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Jay Trungale

Pita Pit TEL: 855-PITA-PIT FAX: 613-546-1436 URL: www.pitapit.com UNITS (WEST): 58 UNITS (CAN): 182 MENU ITEMS: Pitas, salad, smoothies,soups, snacks. TYPE OF SERVICE: Dine-in, take-out, drive-thru, delivery. PERSONNEL NAME: Kevin Pressburger

PressD sanDwiches TEL: 780-782-8177 URL: www.pressdsandwiches.ca UNITS (WEST): 10 UNITS (CAN): 10 MENU ITEMS: Sandwiches. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Scott Gordon

TEL: 204-582-0124 FAX: 204-586-7957 URL: www.pizzahotline.ca UNITS (WEST): 22 UNITS (CAN): 22 MENU ITEMS: Pizza, pasta, salads, wings. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Jerry Cianflone

Pretzel maker canaDa TEL: 905-426-2551 FAX: 905-426-2826 URL: www.pretzelmaker.ca UNITS (WEST): 13 UNITS (CAN): 53 MENU ITEMS: Pretzels. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Walter Jusenchuk

Pizza hut canaDa (Yum! restaurants InternatIonal (canada) companY)** TEL: 416-664-5200 FAX: 905-265-7505 URL: www.pizzahut.ca UNITS (WEST): 145 UNITS (CAN): 345 MENU ITEMS: Pizza, salads, pasta, wings. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Douglas Heinrich

Pizza 73 inc.

Prime PuBs (cara)

Pizza Pizza limiteD

TEL: 403-221-7373 URL: www.pizza73.com UNITS (WEST): 89 UNITS (CAN): 89 MENU ITEMS: Pizza, chicken wings. TYPE OF SERVICE: Take-out, delivery. PERSONNEL NAME: Philip Goudreau

TEL: 416-967-1010 FAX: 416-967-9865 URL: www.pizzapizza.ca UNITS (WEST): 31 UNITS (CAN): 629 MENU ITEMS: Pizza, chicken, sandwiches, salads. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Sebastian Fuschini

Pizza Delight (Imvescor Inc)

Pizza Place

TEL: 506-853-0990 FAX: 506-853-4131 URL: www.pizzadelight.com UNITS (WEST): 2 UNITS (CAN): 85 MENU ITEMS: Pizza, pasta, salads. TYPE OF SERVICE: Dine-in, take-out, delivery.

TEL: 204-284-7790 URL: www.pizzaplace.ca UNITS (WEST): 8 UNITS (CAN): 8 MENU ITEMS: Pizza, chicken, pasta, subs, salad. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL: Steve Logan

TEL: 905-760-2044 FAX: 866-300-3552 URL: www.primepubs.com UNITS (WEST): 4 UNITS (CAN): 27 MENU ITEMS: Irish dishes, beer, pub grub. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Andrew Berzins

�Q�

QDoBa mexican grill

TEL: 720-898-2300 FAX: 720-898-2396 URL: www.qdoba.com UNITS (WEST): 1 UNITS (CAN): 3 MENU ITEMS: Mexican food. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Grant Krietzer

QuesaDa Franchising oF canaDa corP TEL: 416-849-2323

FAX: 416-849-2257 URL: www.quesada.ca UNITS (WEST): 3 UNITS (CAN): 29 MENU ITEMS: Burritos, quesadillas and tacos. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Tom O’Neill

Quiznos canaDa restaurant corP TEL: 647-259-0333 FAX: 647-259-0341 URL: www.quiznos.ca UNITS (WEST): 182 UNITS (CAN): 332 MENU ITEMS: Oven-toasted sandwiches, salads, soups, and desserts. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Marc Choy

| 15

rockwell’s grill & Bar (trIumph hospItalItY)

ruBy thai kitchen (IrG)

TEL: 604-536-4111 FAX: 604-439-7367 URL: www.rockwells.ca UNITS (WEST): 3 UNITS (CAN): 3 MENU ITEMS: Starters, lunch items and mains. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Rahim Rajwani

TEL: 416-498-9880 FAX: 416-498-9876 URL: www.irg168.com UNITS (WEST): 1 UNITS (CAN): 5 MENU ITEMS: Thai food. TYPE OF SERVICE: Take-out. PERSONNEL NAME: P. Huang

TEL: 604-694-0727 URL: www.saladworks.ca UNITS (WEST): 1 UNITS (CAN): 1 MENU ITEMS: Salad. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Paul Lalli

TEL: 604-787-9553 FAX: 604-432-7200 URL: www.sarpinos.com UNITS (WEST): 7 UNITS (CAN): 7 MENU ITEMS: Pizzas. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Gerry Koutougos

salisBury house oF canaDa ltD.

sBarro TEL: 516-715-4148 FAX: 516-715-4197 URL: www.sbarro.com UNITS (WEST): 9 UNITS (CAN): 11 MENU ITEMS: Italian food. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Randy Jones

TEL: 204-784-7461 FAX: 204-786-2181 URL: www.salisburyhouse.ca UNITS (WEST): 16 UNITS (CAN): 16 MENU ITEMS: Breakfasts, burgers, soups, sandwiches. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Patrick Panchuk

royal Pizza TEL: 780-432-7720 FAX: 780-431-1344 URL: www.royalpizza.ca UNITS (WEST): 8 UNITS (CAN): 8 MENU ITEMS: Pizza, pasta, steak, ribs. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Mike Hanley

TEL: 416-646-0987 FAX: 416-646-2204 URL: www.robinsdonuts.com UNITS (WEST): 39 UNITS (CAN): 113 MENU ITEMS: Donuts, coffee, deli items, sandwiches, salads. TYPE OF SERVICE: Dine-in, take-out, drive-thru. PERSONNEL NAME: Tom Michalopoulos

sarPino’s Pizzeria

salaDworks

TEL: 250-383-2121 FAX: 250-383-9100 URL: www.romeos.ca UNITS (WEST): 5 UNITS (CAN): 5 MENU ITEMS: Pizza, pasta, salad, chicken, burgers. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Dimitri Mavrikos

roBin’s (chaIrman’s Brand corp)

seconD cuP ltD. TEL: 905-362-1818 FAX: 905-362-1121 URL: www.secondcup.com UNITS (WEST): 96 UNITS (CAN): 363 MENU ITEMS: Coffees, specialty coffees, teas, juices, cakes, pastries, sandwiches. TYPE OF SERVICE: Dine-in,

sanDwich tree (rest-con manaGement sYstems ltd.) TEL: 604-220-4566 FAX: 604-463-2955 URL: www.sandwichtree.ca UNITS (WEST): 14 UNITS (CAN): 16

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i s h c o m p u b l i c at i o n s s i n c e 19 8 6

Restaurant News

September 2014 Vol. 29 No. 8

Oats & Ivy founder Marina Cortese.

Peddling

healthy

food

By Kristen Smith Assistant editor, digital content TORONTO—Marina Cortese sets up her Oats & Ivy bike cart in Toronto’s financial district during the

lunch hours with the hope of shifting the perspectives of both the fast and health food industries. She pointed out the notion exists that healthy food can be “pretentious” and often “tastes like cardboard.”

C O V E R A G E

“I just want to make it more accessible, fun and truly tasty,” said Cortese, a holistic nutritionist. “I love food and I love the health side of it as well, and I noticed, in my opinion, a need for more truly healthy options.” Through trial and error over the course of the summer, Cortese determined King and Bay streets and the intersection of Simcoe and Wellington to be prime spots.“Our target market is the financial core … people who are busy who need the convenience of healthy food fast,” she said. The three-person team preps for the service at a Liberty Village production kitchen, making coldpressed juices, almond milk, treats and lunches such as Asian slaw with organic chicken and quinoa salad with pepper, cucumber, tomatoes, goat cheese with a red wine vinaigrette. The bike cooler, which required a non-motorized vehicle refreshment licence, can hold enough to serve about 50 full meals which cost about $15 each. Continued on page 3

Burger King buys Tim Hortons in $12.5B deal By Jonathan Zettel, assistant editor OAKVILLE, ON and MIAMI, FL— Tim Hortons agreed to a $12.5-billion deal to be taken over by quick-service giant Burger King and its majority owner, Brazilian-based private equity firm 3G Capital, on Aug. 26. According to the companies, the deal had been in the works for months and will form a new global company based in Canada where the majority of the combined business is located. Burger King will keep its Miami, FL, headquarters and Tim Hortons

will maintain its offices in Oakville, ON. In a teleconference call, Tim Hortons president and chief executive officer Marc Caira told members of the press the deal would not impact the quality or kind of service Canadians have come to expect. “Tim Hortons will still be Tim Hortons,” Caira said. “We will still be the company of the timbit and of the double double.” According to a joint statement, both brands will operate independently with no crossover plans for their core products: Tim Hortons

coffee will not be sold in Burger King units and Whoppers will not be sold at Tim Hortons. Alex Behring, executive chairman of Burger King and managing partner at 3G Capital, which acquired Burger King in 2010, denied initial reports the move was to reduce corporate taxes. “This is not a tax-driven deal. This transaction is fundamentally about growth and the focus is on creating value to accelerate international expansion for both brands,” Behring said. Continued on page 3

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TEL: 250-381-6247 URL: www.saladloop.com UNITS (WEST): 10 UNITS (CAN): 10 MENU ITEMS: Salads. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Sean Kim

romeo’s Place ltD.

TEL: 604-637-7272 FAX: 604-637-8874 URL: www.gotorickys.com UNITS (WEST): 71 UNITS (CAN): 73 MENU ITEMS: Breakfast, ribs, chicken, pastas, steaks, burgers. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Stacey Hansson

TEL: 204-237-4134 URL: www.santaluciapizza.com UNITS (WEST): 8 UNITS (CAN): 8 MENU ITEMS: Greek, Italian and continental food, ribs, steak. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Lazaros Simeonidis

salaD looP

TEL: 204-944-0792 FAX: 204-943-3298 URL: www.tonyromas.com UNITS (WEST): 23 UNITS (CAN): 27 MENU ITEMS: Steak, ribs, chicken, shrimp, sandwiches, salads. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Alan Jozwiak

ricky’s all Day grill (FdF restaurant Brandz)

santa lucia Pizza ltD.

�S�

roma riBs ltD.

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MENU ITEMS: Soups, sandwiches, salads, pastries, baked goods. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Tony Cardarelli

FEATURE: GETTING TO THE BOTTOM OF NON-ALCOHOLIC BEVERAGES

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to a Bostoner than PIzza. PI It’s worth a call. It’s easIer you thInk. th

Felix DeCata 905.361.3608 DeCataF@BostonPizza.com

Life A day in the

From grower to plate, PRN takes a look at some of the faces and places along the supply chain process.

EDMONTON—The team behind Tres Carnales is opening a new restaurant in the 101-year-old Mercer Building on 104th Street in Edmonton’s downtown warehouse district. Daniel Braun, Chris Sills and executive chef Edgar Gutierrez opened Taqueria Tres Carnales in 2011 on Rice Howard Way. “We always had the idea of opening a few concepts—all revolving around Mexican food, mainly—because that’s my heritage and I’m completely in love with it and I’m happy to have business partners who are as in love with it as I am,” Braun told PRN. “We always wanted to showcase how multifaceted the cuisine is in Mexico and, obviously, you can’t do that with only one taco shop.” At press time, Rostizado, which translates to “roasted,” was slated to open by early August.

Braun said the 2,900-square-foot, turn-of-the-century building, with its “beautiful exposed brick and wooden beams,” was the right fit for their new concept. Designed with the help of designer Erika Sanchez, the 70-seat eatery has four areas: the bar, which seats four and includes an eight-seat communal table; a six-seat “living room” area with televisions running Mexican shows from the 60’s and 70’s; a 10-seat private room overlooking the open kitchen; and the main dining area, which has 42 seats in a combination of banquettes and tables. Gutierrez pairs roasted, locallyraised meat with vegetables and grains to reflect the cooking and din-

ing style of Mexican rosticerias in what they are calling “modern Mexican cuisine.” The menu is inspired by a place the trio frequent in Puerto Vallarta. “They make these beautiful rotisserie chickens with these potatoes that catch all the drippings,” said Gutierrez. “The rotisserie is so dynamic, we will be able to do racks of lamb [or] whole fish,” said Braun. Gutierrez said while the two large rotisseries are “the pulsing heart” of the restaurant, the new concept also allows him to work with more vegetables than when creating the Tres Carnales menu. Other dishes include habanero-

From left: Rostizado owners Daniel Braun, Edgar Gutierrez and Chris Sills.

cured seabass served with tostadas; fried masa cakes with tequila and piloncillo-smoked salmon; and a quail-egg-stuffed meatball braised in chile de arbol and roasted tomato salsa. Desserts will include fresh churros with dulce de leche and a flan de queso topped with fruit sauce. Braun estimated the average check to fall between $25 and $30 dollars. At the bar, along with a selection of about 16 tequilas and mescals, bartender Jason Osbourne crafts Latin American and Spanish-inspired cocktails, such as “la bonita,” which consists of muddled pineapple and cilantro, fresh lime, mescal, passion fruit, chili juice and agave simple syrup.

The Tres Carnales Group, which is slang for “three sons of different mothers,” doesn’t plan on stopping here. Some ideas for future establishments include a savoury breakfast joint and a brasserie concept. The group is also considering opening a second Taqueria Tres Carnales. The group doesn’t plan on opening these in quick succession, however, Braun said the trio doesn’t plan on franchising the brand and will be fully involved with any future openings, bringing on like-minded individuals and, in time, giving them a piece of A MAKEOVER FOR the ownership stake. THE ALGONQUIN

Canada’s minimum wages set to increase TORONTO—Minimum wage has increased or is set to rise in nearly every Canadian province this year. In Alberta, it will increase to $10.20 on Sept. 1 following annual hikes since 2012. On Oct. 1, Saskatchewan and Manitoba’s wages will increase to $10.20 and $10.70 respectively. The most recent rise in Saskatchewan was in 2012 from $9.50 to $10. Manitoba saw wages increase in 2012 and 2013 to $10.25 and then $10.45. In Ontario, minimum wage increased in June to $11. The previous

rise was in 2010 to $10.25. Quebec’s minimum wage workers saw an increase to their base rate in May to $10.35. In la belle province, hourly wages increased in 2012 to $9.90 and in 2013 to $10.15. Nova Scotia saw its minimum wage increase by 10 cents to $10.40. It has seen slight raises for more than three consecutive years, increasing from $10 to $10.15 in 2012 and to $10.30 in 2013. Prince Edward Island will implement two increases this year. In June, minimum wage increased from $10

to $10.20 and will be set at $10.35 in October. Newfoundland and Labrador last saw a minimum wage increase in 2010 to $10. In October, the province’s rate will increase to $10.25 with another 25-cent hike next year. In the Yukon, minimum wage increased from $10.54 to $10.72 this year. In 2012, the territory saw two bumps, bringing the minimum wage to $9.27 and then $10.30. Minimum wage in Nunavut, British Columbia, New Brunswick and Northwest Territories will hold at

i s h c o m p u b l i c at i o n s s i n c e 19 8 6

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Restaurant News August 2014 Vol. 16 No. 4

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Suite 101, 10359 104th St., Edmonton, rostizado.com, @Rostizado_yeg.

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Tales from the dish pit Dishwasher Fernando Camacho. Photo by A.A. Scott McClellan.

FOOD MATTERS: Restaurants and sustainable systems

$11, $10.25, $10 and $10, respectively. A day in the Minimum wage rates in the Northwest Territories and Nunavut haven’t changed since 2011. The last increase From in B.C. was in May 2012 from $9.50 to $10.25. In New Brunswick, minimumFrom grower to plate, ARN takes wage hasn’t moved since April 2012,a look at some of the faces and placwhen it saw a 50-cent hike. es along the supply A lower minimum wage exists inchain process. some provinces for liquor servers or employees who usually receive gratuities: Alberta ($9.20), B.C. ($9), Ontario ($9.55) and Quebec ($8.90). Canada Post Publications Mail Agreement No. 40010152

O C TO B E R 2 014

Life

Continued on page 3

By Jonathan Zettel, assistant editor ST. JOHN’S—An online interactive documentary takes a look at the lives of 10 Newfoundland and Labrador dishwashers. Bubble Dancers, a Mad Mummer Media production, was filmed in St. John’s and released online through the National Film Board’s interactive platform on June 21. “Dishwashers often come from all walks of life and have very interesting stories beyond the mundane duties of their job,” Mad Mummer Media cofounder Mark Hoffe told ARN.

“Restaurant chefs always get the glory and the servers always get the tips, so it was time to shine the spotlight on the dish pit.” Hoffe also acted as creative director and writer. Annette Clarke and Nicholas Klassen of the NFB and Brad Gover, co-founder of Mad Mummer Media, were producers for the project. The project also received support from the Newfoundland and Labrador Film Development Corporation. “Brad Gover and I both worked in the restaurant industry and began as dishwashers before moving up the

Tim Hortons unveils future concept store TORONTO—Tim Hortons unveiled a full-scale concept store at a com company convention in mid-July at the Metro Toronto Convention Centre. According to the Canadian Press, the concept store was set up to allow suppliers and franchise partners to imagine what could someday be pos possible at a local Tim Hortons. Some of the more striking ideas included coffee-flavoured beer on tap, a unisex washroom and a completely redesigned brand logo featuring a bright red coffee bean. The concept store also featured digital interfaces on the table, which would allow customers to order their food and have it delivered. A staff

kitchen hierarchy to become cooks,” said Hoffe. The interactive framing allows users to choose which dishwasher they want to see. “It’s kind of degrading, really, because usually people will come in and throw crap down and expect you to do everything,” Sean Issac Harris told filmmakers about his job as a dishwasher. The film also features John Hines, Matthew Malone, Tony Johnson, Leslie Wagner, Ashley Dunn, Fernando Camacho, Pete Löfstedt, Cyril Hynes and Kayode Arowolo.

“I think there’s a general belief that dishwashers are unmotivated, uneducated individuals, but as Bubble Dancers proves, that couldn’t be further from the truth,” Hoffe said. “It’s not like we hand-picked the people to profile. They were the first 10 people to say yes.” Hoffe said dishwashers play a pivotal role in the restaurant: “Who wants to eat off a dirty plate or receive a fork caked in yesterday’s brunch egg yolk?” To see the film visit: bubbledancers.nfb. ca

Tim Hortons’ future concept.

mixologist would create smoothies and health drinks to order and a variety of omelettes, crepes, cupcakes and poutine pretzels could also find their way onto shelves in the future. The unveiling also showcased upgrades to the company’s Timmy Me application for smartphones. According to CP, the app will remember the users’ names and favourite food items, which could potentially reduce wait times. A grab-and-go section of the Restaurant of the Future would allow customers in a rush to grab from a selection of sandwiches, salads and hot food items. Continued on page 10

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16 | take-out, drive-thru. PERSONNEL NAME: Wayne Vanderhorst

SeriouS Coffee TEL: 250-746-6511 FAX: 250-746-6552 URL: www.seriouscoffee.com UNITS (WEST): 27 UNITS (CAN): 27 MENU ITEMS: Coffee, desserts. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Brian Hebbert

Shark Club (NOR) TEL: 403-543-2600 FAX: 403-543-2646 URL: www.sharkclubs.com UNITS (WEST): 10 UNITS (CAN): 11 MENU ITEMS: Varied. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Mellanie Nimchand

SmaSh burger TEL: 303-633-1500 URL: www.smashburger.com UNITS (WEST): 3 UNITS (CAN): 3 MENU ITEMS: Burgers, fries. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Brett Willis

Smitty’S Canada ltd. TEL: 403-229-3838 FAX: 403-229-3899 URL: www.smittys.ca UNITS (WEST): 82 UNITS (CAN): 96 MENU ITEMS: Breakfast, pancakes, waffles, hamburgers, sandwiches, salads. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Chris Chan

Smoke’S Poutinerie TEL: 905-427-4444 FAX: 905-427-9944

URL: www.smokespoutinerie. com UNITS (WEST): 6 UNITS (CAN): 35 MENU ITEMS: Poutine. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Mike Graham

Sorrentino’S reStaurant grouP

FAX: 203-876-6674 URL: www.subway.com UNITS (WEST): 1045 UNITS (CAN): 3063 MENU ITEMS: Submarine sandwiches and salads. TYPE OF SERVICE: Dine-in, take-out, drive-thru, delivery. PERSONNEL NAME: Kathleen Bell

Sukiyaki (MTY GROup)

TEL: 780-474-6466 FAX: 780-474-6494 URL: www.sorrentinos.com UNITS (WEST): 14 UNITS (CAN): 14 MENU ITEMS: Pasta dishes, steak, seafood. TYPE OF SERVICE: Dine-in PERSONNEL NAME: Maurizio Rago

TEL: 514-336-8885 FAX: 514-336-9222 URL: www.mtygroup.com UNITS (WEST): 3 UNITS (CAN): 25 MENU ITEMS: Japanese cuisine. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Bill Hamam

South St. burger Co.

SuShi-Q

TEL: 416-963-5005 FAX: 416-963-4920 URL: www.southstburger.com UNITS (WEST): 3 UNITS (CAN): 24 MENU ITEMS: Hamburgers, french fries and poutine. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Thomas McNaughtan

SteamrollerS reStaurantS international inC. TEL: 604-685-3361 FAX: 604-684-2542 URL: www.steamrollers.com UNITS (WEST): 4 UNITS (CAN): 4 MENU ITEMS: Burritos, soups, salads. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Brian Noble

Subway franChiSe SyStemS of Canada ltd. TEL: 800-888-4848

UNITS (CAN): 182 MENU ITEMS: Tacos, burritos, nachos, fries. TYPE OF SERVICE: Dine-in, take-out, drive-thru. PERSONNEL NAME: Douglas Heinrich

taCo del mar TEL: 855-425-0868 FAX: 206-624-7065 URL: www.tacodelmar.com UNITS (WEST): 28 UNITS (CAN): 43 MENU ITEMS: Burritos, tacos, quesadillas. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Sherry Ann Walters

taCo time (MTY GROup)

PAC I F I C / P R A I R I E R E S TAU R A N T N E W S

TYPE OF SERVICE: Take-out. PERSONNEL NAME: Jennifer Ma

taSte of mediterranean TEL: 416-821-5561 FAX: 866-735-1045 URL: www.tasteofmediterranean. ca UNITS (WEST): 3 UNITS (CAN): 10 MENU ITEMS: Shawarma, gyro, pizza, chicken, Greek salad, pitas. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Sam Hussein

tCby Canada (MTY GROup) TEL: 514-336-8885 FAX: 514-336-9222 URL: www.tcbycanada.com UNITS (WEST): 27 UNITS (CAN): 100 MENU ITEMS: Frozen yogurt, ice cream. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Bill Hamam

TEL: 416-335-1700 FAX: 416-335-1800 URL: www.thesushi-q.com UNITS (WEST): 1 UNITS (CAN): 7 MENU ITEMS: Sushi, soup. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Shun Lee

TEL: 403-543-3490 FAX: 403-543-3499 URL: www.tacotimecanada.com UNITS (WEST): 121 UNITS (CAN): 127 MENU ITEMS: Tacos, burritos, fajitas, salads, enchiladas. TYPE OF SERVICE: Dine-in, take-out, drive-thru. PERSONNEL NAME: Steve Nickerson

SwiSS Chalet (CaRa)

take 5 Cafe

TEL: 905-760-2244 URL: www.swisschalet.ca UNITS (WEST): 40 UNITS (CAN): 224 MENU ITEMS: Chicken, ribs. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Ryan Lloyd

TEL: 604-697-9000 FAX: 604-697-9100 URL: www.take5cafe.ca UNITS (WEST): 10 UNITS (CAN): 10 MENU ITEMS: Coffee, smoothies, sandwiches, wraps, pastas, salads, desserts. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Ted Van Samung

TEL: 905-337-7777 FAX: 905-337-0331 URL: www.teriyakiexperience. com UNITS (WEST): 11 UNITS (CAN): 110 MENU ITEMS: Teriyaki rice and noodle meals, noodle soup bowls, wraps, salad, sushi. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Nik Jurkovic

taCo bell of Canada (YuM! ResTauRaNTs INTeRNaTIONal (CaNada) COMpaNY

tandori (MTY GROup)

thai exPreSS (MTY GROup)

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TEL: 416-664-5200 FAX: 905-265-8204 URL: www.tacobell.ca UNITS (WEST): 59

TEL: 514-336-8885 FAX: 514-336-9222 URL: www.tandori.ca UNITS (WEST): 5 UNITS (CAN): 23 MENU ITEMS: Indian cuisine.

sew. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Dennis Ng

the CheeSeCake Cafe TEL: 780-406-1700 FAX: 780-437-2250 URL: www.cheesecakecafe.ca UNITS (WEST): 4 UNITS (CAN): 4 MENU ITEMS: Chicken, pasta, steaks, sandwiches, cheesecake. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Bob Beeson

the melting Pot reStaurantS, inC. TEL: 800-783-0867 FAX: 813-889-9361 URL: www.meltingpot.com UNITS (WEST): 1 UNITS (CAN): 1 MENU ITEMS: Cheese fondues, salads, wines and chocolate fondue desserts. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Dan Stone

teriyaki exPerienCe

TEL: 514-336-8885 FAX: 514-336-9222 URL: www.thaiexpress.ca UNITS (WEST): 30 UNITS (CAN): 197 MENU ITEMS: Pad thai, pad

the Pantry reStaurantS (TRIuMph hOspITalITY) TEL: 604-536-4111 FAX: 604-536-4103 URL: www.thepantry.ca UNITS (WEST): 15 UNITS (CAN): 15 MENU ITEMS: Breakfast, lunch and dinner items. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Rahim Rajwani

tiki ming (MTY GROup) TEL: 514-336-8885 FAX: 514-336-9222 URL: www.tikiming.com UNITS (WEST): 6 UNITS (CAN): 46

MENU ITEMS: Chinese cuisine. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Bill Hamam

tim hortonS (Tdl GROup) TEL: 905-845-6511 FAX: 905-845-1536 URL: www.timhortons.com UNITS (WEST): 853 UNITS (CAN): 3578 MENU ITEMS: Coffee, tea, specialty coffee, donuts, muffins, cookies, soup, sandwiches, chili, wraps. TYPE OF SERVICE: Dine-in, take-out, drive-thru. PERSONNEL NAME: Victoria Lynch

timothy’S world Coffee (ThReeCaf BRaNds CaNada INC.) TEL: 905-482-7300 FAX: 905-482-7330 URL: www.timothyscafes.com UNITS (WEST): 5 UNITS (CAN): 77 MENU ITEMS: Coffee, lattes, tea, hot chocolate, frappes, bottled drinks, pastries, cookies, muffins and croissants. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Ian McDougall

tom’S houSe of Pizza TEL: 403-252-0111 FAX: 403-255-3209 URL: www.tomshouseofpizza. com UNITS (WEST): 5 UNITS (CAN): 5 MENU ITEMS: Pizza, pasta, wings, salads. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: John Windle

It’s a proud 45 year history and a bright future you can be a part of. Welcome to Mary Brown’s Famous Chicken & Taters! We’re poised to double the number of stores over the next few years. Our unprecedented growth is a direct result of dedicated people, a proprietary cooking method that makes our menu unique in the market, loyal guests who love the experience, and a down home brand that’s warm and welcoming.

Over 100 stores and growing! We’ve got one for you.

We’ve enjoyed same store sales growth for the past 11 years and our sales volumes are currently the highest in our history. You see, when you make the plumpest, juiciest chicken from only fresh ingredients, and hand cut your taters and spice them just right, people come back for more. It’s that kind of dedication to a great customer experience that makes our brand so appealing to people looking for a fresh franchise opportunity. If that’s you, why not give us a call. We’d love to talk to you.

Contact Peter Rakovalis | 905 513 0044 x 249 franchising@marybrowns.com

www.pacificprairierestaurantnews.com

O C TO B E R 2 014 TreaTs Canada CorporaTion TEL: 613-563-4073 FAX: 613-562-1982 URL: www.treats.com UNITS (WEST): 10 UNITS (CAN): 62 MENU ITEMS: Coffee, baked goods, sandwiches, soups. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Amanda Milette

Triple o Burgers (White Spot) TEL: 604-321-6631 FAX: 604-325-1499 URL: www.tripleos.com UNITS (WEST): 53 UNITS (CAN): 53 MENU ITEMS: Burgers, fries. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Karen Dosen

TuTTi FruTTi (MtY Group) TEL: 514-336-8885 FAX: 514-336-9222 URL: www.tuttifruttidejeuners. com UNITS (WEST): 2 UNITS (CAN): 41 MENU ITEMS: Breakfast, lunch, eggs, sausages, toast, coffee. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Bill Hamam

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Vanelli’s resTauranTs limiTed (MtY Group) TEL: 905-764-7066 FAX: 905-764-8426 URL: www.vanellisrestaurants. com UNITS (WEST): 15 UNITS (CAN): 43 MENU ITEMS: Pizza and pasta. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Bill Hamam

Vera’s Burger shaCk TEL: 604-683-8372 FAX: 604-683-8372 URL: www.verasburgershack.com UNITS (WEST): 17 UNITS (CAN): 18 MENU ITEMS: Homemade burgers. TYPE OF SERVICE: Dine-in. PERSONNEL NAME: Gerald Tritt

Vern’s pizza TEL: 306-384-8111 FAX: 306-955-7302 URL: www.vernspizza.com UNITS (WEST): 12 UNITS (CAN): 12 MENU ITEMS: Pizza TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Grant Cole

Villa madina (MtY Group) TEL: 514-336-8885 FAX: 514-336-9222 URL: www.villamadina.com UNITS (WEST): 6 UNITS (CAN): 43 MENU ITEMS: Pitas, salads, entrees, desserts. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Bill Hamam

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WaVes CoFFee

TEL: 604-540-9283 FAX: 604-540-9299 URL: www.wavescoffee.ca UNITS (WEST): 39 UNITS (CAN): 39 MENU ITEMS: Specialty coffees, hot beverages, baked goods. TYPE OF SERVICE: Dine-in, take-out. PERSONNEL NAME: Cathy Bach

Wendy’s resTauranTs oF Canada inC. TEL: 905-849-7685

FAX: 905-849-5545 URL: www.wendys.ca UNITS (WEST): 129 UNITS (CAN): 369 MENU ITEMS: Hamburgers, chicken sandwiches, salads, french fries, chili, baked potato, poutine. TYPE OF SERVICE: Dine-in, take-out, drive-thru. PERSONNEL NAME: Jane Dann

WesTern pizza express TEL: 306-924-8391 FAX: 306-359-6645 URL: www.westernpizzaexpress. ca UNITS (WEST): 19 UNITS (CAN): 19 MENU ITEMS: Pizza, pasta, salads, chicken, ribs. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Michael Bonis

| 17

Ricky’s group acquires ABC chain BURNABY, BC—The franchisor behind Ricky’s All Day Grill has acquired the ABC Country Restaurant chain, which has about 27 locations in British Columbia and Alberta, for an undisclosed amount. The restaurant group, which also includes RG’s Lounge and the new Ricky’s Café concept has locations in B.C., Alberta, Saskatchewan, Manitoba, Ontario and the Yukon. “We are delighted to bring this 40-yearold chain into the fold and welcome the franchise owners,” Frank Di Benedet-

to, chief executive officer and owner of Frankie’s Burger Enterprises and the Ricky’s All Day Grill chain, and the Fatburger franchisor for Canada, said in a release. Di Benedetto also announced that as of Sept. 1, the expanded restaurant group will be known as FDF Restaurant Brandz. Stacey Hansson, former Ricky’s vicepresident of operations, has been promoted to senior vice-president and is responsible for franchising, operations and marketing for both the Ricky’s and ABC brands. Former ABC employees will join the

company’s support centre in Burnaby, BC, which will accommodate all of the brands. Management of the company’s Fatburger restaurants will not be affected by the acquisition. Ricky’s began as a pancake restaurant in B.C. in 1962 and has evolved into a franchise with more than 70 locations. “By Dec. 31, we will have 140 locations and system sales of approximately $170 million,” said Di Benedetto. “Our plans in 2015 call for the opening of 17 Ricky’s and Fatburger locations.”

WhiTe spoT limiTed TEL: 604-321-6631 FAX: 604-325-1499 URL: www.whitespot.ca UNITS (WEST): 64 UNITS (CAN): 64 MENU ITEMS: Burgers, steaks, pasta, stir-fry. TYPE OF SERVICE: Dine-in, take-out PERSONNEL NAME: Karen Dosen

Wild Wing Corp. TEL: 905-726-2205 FAX: 905-726-2203 URL: www. wildwingrestaurants.com UNITS (WEST): 9 UNITS (CAN): 96 MENU ITEMS: Chicken wings, salads, appetizers, ribs, wraps, sandwiches. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Rick Smiciklas

Wok Box Fresh asian kiTChen TEL: 778-571-4200 FAX: 778-571-4400 URL: www.wokbox.ca UNITS (WEST): 39 UNITS (CAN): 46 MENU ITEMS: Stirfrys, rice bowls, soups. TYPE OF SERVICE: Dine-in, take-out, delivery. PERSONNEL NAME: Lawrence Eade

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yogen Fruz Canada inC. (MtY Group)

TEL: 905-479-8762 FAX: 905-479-5235 URL: www.yogenfruz.com UNITS (WEST): 35 UNITS (CAN): 129 MENU ITEMS: Frozen yogurt, soft serve yogurt, smoothies and ice cream. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Sarah Kulbatski

yogurTy’s TEL: 905-479-5040 URL: www.yogurtys.com UNITS (WEST): 9 UNITS (CAN): 59 MENU ITEMS: Frozen yogurt. TYPE OF SERVICE: Take-out. PERSONNEL NAME: Aaron Serruya

Please email any changes to data for our online listings or next year’s report to LWU@CANAdIANRESTAURANTNEWS. COM, subject line: FRANChISE REPORT 2014 ChANgES.

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PE OPLE

1. From left: Bronze winner Jhao-Rong Fu, Taiwan; gold winner Peter Lex, Germany; silver winner Rupert Garcia, Canada. 2. Dale Colbran. 3. Scott Morison. 4. Jeff Stratton. 5. Mike Andres.

Rupert Garcia, chef de partie of the Calgary Golf and Country Club, took second place as the Canadian representative at the 38th Concours International des Jeunes Chefs Rôtisseurs Competition held in Durban, South Africa on Sept. 5. Twenty young chefs, chosen through selection competitions held in their respective countries, were given four hours to compose a menu and prepare a three-course meal for four people using ingredients presented in a black box, which included a whole Cape salmon, a whole chicken, ostrich filet, butternut squash, avocado, tomato and pawpaw. A panel of international judges awarded marks for taste, presentation, originality and kitchen technique. Garcia created a menu of poached Cape salmon served chilled with a salad of pawpaw, mussels and onions, tomato ice, mussel dressing and crisp salmon skin; oven roasted ostrich filet with pulled chicken rosti potato, butternut squash puree, roasted chicken bone reduction, baby corn and zucchini; and avocado cremeux with white and dark Vahlrona chocolate entremet, avocado mousse, blueberry salsa and caramel sauce. A graduate of Bishop McNally High School and the Southern Alberta Institution of Technology (SAIT) Professional Cooking Program in

2012, Garcia currently works under the guidance of Calgary Golf and Country Club executive chef Vincent Parkinson. Brown’s Restaurant Group has brought on Dale Colbran as its director of business development for Eastern Canada. Colbran will be responsible for spearheading the growth of Browns Socialhouse in Eastern Canada, with the first Ontario location slated to open in October in Oakville on Hampshire Gate. Colbran has more than 30 years of foodservice experience and has worked with restaurant brands such as Chili’s and The Keg. He has been active in several industry organizations including the board of directors of Restaurants Canada. Members of the province’s foodservice industry were inducted into the British Columbia Restaurant & Foodservices Association Hall of fame on Sept. 29. In the Active Restaurateur category were Scott Morison, founder of Browns Restaurant Group, Daniel Frankel, Daniel Group president; restaurateur Gord Martin, Bin 941 and Go Fish: and Greg Hays and Silvia Macolini, Cafe Brio co-owners. Held at the Italian Cultural Cen-

tre, the BCRFA Awards inducted members in the Friends of the Industry category, including Christine Blackwood, Blackwood Career Apparel Essentials, Frank Geier, Gordon Food Services, and freelance writer John Schreiner. New to the Hall of Fame this year, the Coffee and Beverage award went to 49th Parallel founder Vince Piccolo. Three Industry Awards were handed out to restaurant industry members recognized for making their place of employment a special experience for customers: Jeff Van Geest, Miradoro at Tinhorn Creek; Takashi Ito, AURA Restaurant at the Inn at Laurel Point Hotel; and Mike Bernardo, Vij’s and Rangoli Grill. After 41 years with McDonald’s Corporation, Jeff Stratton is retiring from his post as the company’s U.S. president. The board of directors has elected former McDonald’s executive Mike Andres to the role, effective Oct. 15. Andres will report to McDonald’s president and chief executive officer Don Thompson and also oversee the Canadian market. He joins McDonald’s after his most recent role as CEO and chairman of Logan’s Roadhouse, Inc. Andres began his McDonald’s career as a manager for his familyowned McDonald’s in Northern Cali-

fornia. He went on to work for the company in several leadership roles, starting in marketing and working in operations and development before becoming regional vice-president and senior vice-president. From 2001 to 2007, Andres served as president and CEO of Boston Market while it was a McDonald’s subsidiary. From 2010 to 2012, Andres served as president of the central division in the U.S. McCain Foods Limited announced on Sept. 25 the appointment of Shai Altman as president, Canada, effective Oct. 20. Altman will assume full responsibility for the Canadian retail and foodservice business. According to a release, he brings to McCain more than 15 years of leadership experience in both mature and developing markets with expertise in the development and direction of growth strategies. Altman joins McCain from Wm. Wrigley Jr. Company, where he has held increasingly senior roles since 1997. He started his career in sales, moved through key account management and customer marketing, and then went on to lead the consumer marketing team. He worked as general manager of Wrigley in Israel and India from 2002 until 2009, then as position Wrigley Canada president.

Foodservice veteran Frank Hennessey is Imvescor Restaurant Group’s new president and chief executive officer, in a move announced Sept. 8. “Imvescor has some very iconic brands in the province of Quebec and the Atlantic Maritimes. Regardless of restaurant concept, you have to continually evolve and find ways to drive value and drive guest counts,” he told PRN in mid-September. “Imvescor is heavily franchised and establishing good relationships with them is critical.” Hennessey will be based out of the Montreal office, spending his first 30 days “running a diagnostic, looking at the restaurants and talking to the people involved,” he said. Hennessey was most recently president and CEO of Markham, ON-based Bento Nouveau, a 400-unit sushi chain with locations throughout North America. He led the sale of that company the last seven months he was at the company from a private equity firm back to the original owner of the chain; a deal that concluded in May. Before that, Hennessey was at Cara Operations Limited for 11 years, as president of Harvey’s Restaurants and senior vice-president of guest experience, as well as an 11-year stint at Darden Restaurants.

The Marketplace

BY S . P E L L E G R I N O

Meet Chef Grant van Gameren, the culinary pioneer and driving force behind Toronto’s Bar Isabel, named as Canada’s Best New Restaurant in 2014. We asked him to reveal his sources for inspiration and ingredients, and tell us what’s on his radar for the future. CAPTURE THE ESSENCE O F W H AT ’S H A P P E N I N G IN THE CANADIAN C U L I N A R Y S C E N E.

Orphans cooking with orphans. In Toronto, the people opening restaurants now are in their late 20s, early 30s who haven’t been slugging it out in a brigade-style kitchen for years like the founding fathers. There’s a generation of us rebellious teenagers just opening up restaurants, hiring our friends and taking risks. Hopefully, these young chefs grow into the leaders of Canada’s modern culinary movement. HOW DO CULINARY T R E N D S I M PA C T YO U R MENU?

I’m too busy to concern myself with trends. Evolution is made, not speculated. If there’s anything I’m into, it’s about finding something new. Maybe not something new to the world, but new to me. That’s my food trend. W H AT I S I N S P I R I N G YO U RIGHT NOW?

Gooseneck barnacles-pre-historiclooking crustacean creatures, super tasty. Only in season for about a month. When I sourced some, I was so excited that I posted a photo on

Instagram. 48 hours later there was an article about how these are the “next new thing.” ASIDE FROM THE F O O D , W H AT M A K E S A G R E AT R E S TA U R A N T EXPERIENCE?

Everything you put on the table matters. The details can dramatically elevate the dining experience—like a good quality napkin, artisanal bread or a bottle of S.Pellegrino. Even the bottle itself is beautiful; it’s like a bottle of wine. Water is the first thing served at the table and the last thing that remains. So it only makes sense that the kind of water you serve is considered. If you think about it, filtered water or tap water—it’s only as good as its source. GIVE US A HINT ABOUT

GRANT VA N GA M E R E N

W H AT ’S O N T H E H O R I Z O N F O R YO U ?

I’m excited about a new venture I’m working on inspired by the Pintxo bars of San Sebastian. It’s a completely different way of eating, very social and a new style for Toronto. It’s food-at-your-ownpace that takes traditional tapas to a whole new level.

“E V E RY T H I N G YO U P U T O N T H AT TA B L E M AT T E R S . T H E D E TA I L S C A N D R A M A T I C A L LY E L E VA T E T H E D I N I N G EXPERIENCE, LIKE A GOOD QUALITY NAPKIN, ARTISANAL BREAD OR A BOT TLE OF S.PELLEGRINO.”

For more inspiration visit

T EXT BY

F I N E D I N I N G LOV E R S . C O M

PHOTO BY

Angie Mosier Brock Elbank

SERVE UP

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