Ontario Restaurant News - June 2015 by Ishcom Publications

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O N T A R I O June 2015 Vol. 30 No. 5

N AT I O N A L

MR. GREEK TO ADD 20 STORES

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Pizza innovation to act as a broiler to cook the pizza from the top,” he explained. A combination of alder, apple, cherry and TORONTO — Since Jason and Lisa hickory wood chips is used for flavour Costantini met about four years ago, and aroma. While the ovens can be adjusted they have been kicking around foodservice concepts. On April 17, they to make any type of pizza, such as opened Za Pizzeria near Bloor Street Neapolitan-style, Jason decided on a temperature of about 700 C, buyand Brunswick Avenue. Both with a background in the ing him a longer grace period when industry, the couple were trying to cooking, preparing and cutting three figure out how they might create a pizzas at once. The 14-inch pies take two to three food truck with a wood-burning pizza oven. The solution came when they minutes in the oven and are served up as whole, halves or quarters, but were barbecuing a pie at the cottage. Jason, whose former posts include the couple only lets slices sit for 30 Mark McEwan’s One Restaurant and minutes, preferring to cook up fresh Pizzeria Libretto, has outfitted a res- pies. Jason has developed his dough taurant grill with a pizza stone, fire recipe over time, substituting honey bricks and a custom-made cover. Lisa’s father, who owns a chain of for maple syrup to ensure the vegan restaurants in Venezuela, encouraged pizza — which uses cauliflower and them to pursue the concept, but as a macadamia nut puree instead of faux cheese — has no animal byproducts bricks and mortar store. To run the operation, they have but retains the sweetness. His pizza creations, which fall into made three of these pizza cookers, which Jason said mimic the cooking the categories classic, signatures and prominently and has five stools facing process of an Italian wood-burning features, include duck and grapes, Bloor Street. “We had an idea of how we wantoven, whose low dome creates radi- salmon tartare and the Oh Canada!, with maple syrup, bacon and potato ed the space to look. We wanted it to ant heat to cook the pizza quickly and APPROVAL REQUIRED The enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned. be warm and inviting and feel like chips. evenly so the bottom doesn’t burn. DO NOT GIVE VERBAL INSTRUCTIONS. CHECK CAREFULLY! cannot accept responsibility for any errors. Alterations (other than typotakeout, the you’re in our home or in our kitchen,” “The pizza stone retains the heat Beyond … this point wePredominently graphical errors) will be charged extra. Mark proof “OK” or “OK with corrections” as the case may be, signing your name so we may know that the proof reached the proper authority. the fire bricks radiate the heat back 750-square-foot space features red said Lisa, adding they didn’t want the By Kristen Smith, Associate Editor

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Lisa and Jason Costantini. space to be too personal or overly decorated so that the design could be easily replicated in future locations. Jason is also working on a patent for the custom grill cover that could be sold to restaurants wanting to create their own grill-top pizza oven.

“From an operations point of view, if you own a bistro and you want to serve thin-crust pizza, all you have to do is add one of these barbecues to your line, as opposed to investing in an actual pizza oven, and you can do any style pizza,” he said.

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Mr. Greek plans 20 more in Canada vice with about 3,000 to 3,500 square feet, between 80 and 100 seats, 100 menu items and a wide selection of wine and beer. Mr. Greek Express is the second concept, and one that fits well with today’s economy, says Raios. “It’s smaller with an abbreviated menu, but the same quality and same Mr. Mr. Greek’s new look in Richmond Hill, Ont. Greek hospitality.” Units average 2,000 square feet and 40 to 45 seats. By Colleen Isherwood, Raios said they have identified more than 20 Senior Editor possible sites in Canada, mainly for the express TORONTO — Mr. Greek has put together a concept. “But we are not forgetting Mr. Greek new team with the goal of adding 20 Canadian Mediterranean Grill,” if the right opportunity stores, more than doubling the size of the 18- comes up. Future locations include a new one unit chain, said George Raios, the company’s on the Danforth in Toronto, in a different building but in the same area Mr. Greek began in founder, president and chief executive officer. The new team includes Raios, Fred Butson, 1988. Other locations include Barrie, Ont., and who was hired as vice-president of business Dixie and Eglinton in the former Boston Pizza development, and Stephen Murphy, OMG in Etobicoke. Deals under negotiation include Real Estate Team principal director. They also Pickering and three locations in Winnipeg. “While most of our locations are in the brought on former Mary Brown’s president Nigel Beattie of Push Tactical Group to help de- Golden Horseshoe, we are not afraid to go to Winnipeg, Edmonton or B.C. The only differvelop Mr. Greek in Western Canada. Mr. Greek Mediterranean Grill is full ser- ence is whoever partners with us should have

more than one location. That will make it work for everyone from a service point of view,” Raios noted. The company is also planning to open a showpiece restaurant Raios called “Mr. Greek 2015” on Yonge Street south of Elgin Mills in Richmond Hill at the end of July. “It will be freestanding with an outdoor patio,” said Raios. He describes the décor as both modern and rustic. “You’ll see a lot of reclaimed wood and stonework without losing the identity of being a Greek restaurant. Over the last 27 years, it’s been all about broken columns, reminiscent of another era in Greece. We are changing the ambience and the furniture with the help of the team.” Raios has noticed a shift in how people order their food. Dine in accounts for 30 to 35 per cent of their business; takeout for 25 to 30 per cent; and the rest is catering and delivery. “Greek food travels extremely well and it’s an alternative to takeout foods served for decades,” said Raios. “We were against adding chemicals, preservatives, MSG and stuff like that from day one,” he said. “Of the 100 items at Mr. Greek Mediterranean Grill, we only fry three things.” One of those is calamari. “Greek cuisine is one of the oldest and healthiest cuisines. We have taken authentic Greek recipes and tweaked them to suit the North American palate without losing nutrition or taste.”

CRAFT Beer Market heads to Ottawa CALGARY – CRAFT Beer Market set its sights on Ontario with plans to open in Ottawa later this year or early 2016 in the Lansdowne Park development adjacent to TD Place Stadium. “We’ve been keeping our eye on the Ontario market for a couple of years and see so much potential for a concept like ours,” said PJ L’Heureux, president and founder of CRAFT Beer Market, a premium casual restaurant with locations in Calgary, Edmonton and Vancouver. Ottawa will be CRAFT’s first foray east of Alberta, where it first opened in Calgary’s Beltline district in 2011. Corporately owned locations also opened in False Creek, Vancouver and downtown Edmonton in 2013. Aptly named, CRAFT offers an extensive selection of beers and serves up everything

from local craft beers to North American and European brews. Each location has more than 100 beers on tap, with Vancouver boasting 140 taps. It’s not uncommon to find Imperial stouts and sour ales on the menu alongside more wellknown styles such as lagers and pilsners. “We take a lot of time when we are building our beer menu because it is important to us to have a list as diverse as our clientele,” said Rob Swiderski, manager of beverage operations. Corporate chef Paul McGreevy has created a menu billed as “new North American classic cuisine,” which he called “timeless comfort dishes and traditional pub favourites mixed with modern fare and innovative combinations.” He said all the dishes are made in house from scratch and CRAFT works with local producers

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as much as possible. Located in The Shops of Lansdowne, the LEAF-certified restaurant will have seating capacity for 500, an open concept kitchen, high ceilings, a central island bar and a glass-enclosed keg room that holds up to 250 kegs. “Our goal is to create an approachable environment for the community to come together and enjoy great food and great craft beer under one roof,” said L’Heureux. “We are very community focused and look forward to getting to know our neighbours in Lansdowne and Ottawa. It’s important for us to find out what are the unique needs of the community where we open our restaurants, how do we fit into that space and most importantly, how to contribute positively as a business.”

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O N T A R I O

EDITORIAL

t wasn’t until I spent time volunteering on an organic farm in Flamborough, Ont., that I understood the work that goes into growing vegetables: planting, weeding and harvesting by hand. We were often out in the fields from sunrise to sunset, but no one complained or even seemed to mind. The goal was a simple one: protect the plant and help it grow into nutritious, clean, accessible food. I’ve often heard chefs call farmers the rock stars of the food industry and I couldn’t express it any better. When a neighbouring farm needed help, the interns were deployed to lend a hand. There is a culture of co-operation and shared values that might be unparalleled in any industry other than, perhaps, foodservice. This year’s Terroir Symposium theme, Pioneering Change, definitely struck a chord with me. (Full coverage is on page 8). When I tackle topics like sustainable agriculture and seafood, I address the restaurant’s role with respect to both buying power and consumer education and awareness. We heard from Canadian chefs David

Hawksworth and Ned Bell about their recipes for cooking up change. We heard from Sarah Weiner about San Francisco’s Good Food Awards, highlighting “tasty, authentic and responsible” artisans and the need for a widespread cultural shift that would allow integrity to be financially rewarded. “Anyone making good food with integrity is a colleague,” said Weiner, speaking to the collaborative nature of the Good Food Awards and its entrants. We heard from Yaron Migrom of Local Mission Eatery and Local Mission Market about how there are a number of farmers operating at a loss and how asking them to produce more with less damages the food system and the end product. I’m no social activist, but I did get into journalism with the audacious and idealistic aspiration of effecting positive change through information. So imagine my delight when I was allowed to be a fly on the wall at the Chefs for Oceans panel discussion held in Toronto on May 13 as part of Terroir. It brought together a full range of experts: Chefs for Oceans founder Ned Bell, of course; Ocean Wise representative AnnMarie Copping; and Alex Cruz and Cyrill Gomez, Société-Orignal, just to name a few members of the 14-person panel.

Moderator Dan Donovan, of Hooked and Slow Fish Toronto, introduced the topic and moderated the panel. “It’s the old story of industrialization of society and the reduction in variety,” Donovan explained. It seems that while local and sustainablyproduced food is widely supported, the conversation about sustainable seafood is still in its infancy even as Ocean Wise celebrates its 10th year. As a diner, I feel much more comfortable asking where my vegetables come from than whether my shrimp is sustainable. Perhaps this boils down to confidence in understanding the answer. We drive past farmland all the time, but fishing and aquaculture are often out of sight throughout most of this fine country. Consumers have also become less familiar with preparing fish, with two thirds of seafood consumed outside the home. This is why chefs play such an integral role in advancing the conversation and raising awareness. “I think you would be doing yourself a great disservice to underestimate the effect your menus have on broader consumption,” said Donovan. Kristen Smith Associate Editor

NEWS BRIEFS Restrictions loosened for Toronto food trucks TORONTO — Council voted to ease restrictions on food trucks on May 5, allowing them to operate 30 metres from an open and operating brick and mortar restaurant. The move comes one year after the city allowed food trucks to operate in downtown parking spots with restrictions considered unreasonable by many operators. In a 43-1 vote, council eased the rules surrounding food truck permits allowing them to park 30 metres from a restaurant instead of 50 metres. Food trucks will also be able to stay in the same place for five hours in a 24-hour period, up from three hours and use five square metres of sidewalk, also an increase.

Arcade Fire to open restaurant MONTREAL — Arcade Fire is teaming up with Toronto restaurant duo Jen Agg and Roland Jean to open a Haitian restaurant in Montreal this summer. According to The Globe and Mail, Agrikol will feature Haitian cuisine, music and visual arts and will build on the cultural advocacy frontman Win Butler and wife and bandmate Régine Chassagne have demonstrated since Montreal-based Arcade Fire started raising funds for Haiti a decade ago.

KFC honours Colonel Sanders LOUISVILLE, Ky. — In honor of its 75th anniversary, KFC announced on May 19 that it is reintroducing the brand’s iconic pitchman Colonel Harland Sanders via web, broadcast, social media and in-store

4 | Ontario Restaurant News

experiences. The fried-chicken chain is rolling out the changes online with a revamped website and www.ColonelSanders.com, which will examine his life via an interactive digital experience. On May 25, television commercials launched, placing Sanders (portrayed by stand-up comedian Darrell Hammond) front and centre. Also marking the anniversary are new menu items such as the Finger Lickin’ Good sauce. KFC meals will sport newly designed buckets, bags and boxes. Restaurants, too, are undergoing changes, with a redesign planned to roll out at outlets across the U.S. over the next few years.

Wendy’s selling 640 corporate restaurants to franchisees DUBLIN, Ohio — The Wendy’s Company announced on May 6 that it plans to sell 640 company owned restaurants to franchisees, reducing its company-operated restaurant ownership to about 5 per cent of the total system by mid-2016. To that end, Wendy’s intends to sell about 380 restaurants in 2015 (including the previously announced sale of 100 Canadian restaurants before the end of June) and approximately 260 restaurants in 2016. In addition, the company and its franchisees plan to reimage approximately 450 systemwide restaurants and build 80 new restaurants in 2015. This is in addition to the 486 total systemwide revamps and new restaurants completed or under construction in 2014. By the end of 2020, Wendy’s

plans to reimage at least 60 per cent of its North American restaurants.

Tim Hortons closes U.S. office OAKVILLE, Ont. — Tim Hortons announced on May 20 that it had closed the doors of its U.S. headquarters as it shifts responsibilities in advance of a global expansion. Spokesperson Patrick McGrade, quoted by The Canadian Press, confirmed that the coffee and doughnut chain shut its offices in Columbus, Ohio, but didn’t say how many jobs were affected. “The U.S. remains a top priority growth market for Tim Hortons and we have made the strategic decision to drive that growth from our newly built Tim Hortons Global Restaurant Support Centre located here in Oakville, Ont.,” McGrade told CP. “This move will see new positions located here in Canada focused on supporting the U.S. business.” McGrade said a team of U.S. reps, who work with local franchisees, will support the Oakville staff.

Cook it Raw comes to Canada CALGARY — Cook It Raw has partnered with the Alberta Culinary Tourism Alliance of Alberta (ACTA) to announce its eighth edition in the province from May through September. The first gathering was held in Lac La Biche from May 19 to 22 and featured 14 of the region’s chefs. Directed by Alessandro Porcelli, this year’s program is focused on the discovery and collaborative shaping of the culinary identity of Alberta.

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EDITORIAL ADVISORY COUNCIL MICKEY CHEREVATY Consultant, Moyer Diebel Limited MARVIN GREENBERG Consultant JACK BATTERSBY President, Summit Food Service Distributors Inc. BARNEY STRASSBURGER JR. President, TwinCorp PAUL LECLERC Partner, Serve-Canada Food Equipment Ltd. PAUL MANCINI Director of Retail, Inventory and Wholesale, LCBO JORGE SOARES Director Food and Beverage Operations, Woodbine Entertainment Group ADAM COLQUHOUN President, Oyster Boy JOHN CRAWFORD Director of Sales-Canada, Lamb Weston TINA CHIU Chief Operating Officer, Mandarin Restaurant Franchise Corporation MARTIN KOUPRIE Chef/Owner, Pangaea Restaurant JOEL SISSON Founder and president of Crush Strategy Inc. LESLIE WILSON Vice-president of Business Excellence, Compass Group Canada CHRIS JEENS Partner, W. D. Colledge Co. Ltd.

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Tandoori Flame tackles growth MISSISSAUGA, Ont. — When Shraey Gulati was out for dinner on his one-year wedding anniversary in 2009, he jokingly asked to buy the Brampton, Ont. restaurant. Six months later he took over operations of the 14,000-square-foot Indian restaurant and opened a 10,000-squarefoot location in Mississauga in October 2013. Now, Gulati is scouting locations for Tandoori Flame Toronto and Vancouver with plans to open within a year. He said the size of the south Asian markets there indicate there is a good chance for success. The plan is to take the concept to smaller municipalities, such as Calgary or Edmonton, further down the line. Gulati said he has found that those unfamiliar with the cuisine are unsure of the strong flavours. “We want to take the concept to the masses and let them know Indian food can be made mild and is not necessarily always spicy,” said Gulati. In the spirit of serving the masses, buffet checks range from $13.99 for lunch to $22.99 for a weekend dinner. Gulati said head chefs Anil Bhatt and Anil Lekhwar are given the freedom to test new dishes and once given the thumbs up from management, they are added to the menu. The buffet has 11 food stations

From left: Head chefs Anil Bhatt and Anil Lekhwar and owner Shraey Gulati inside the Mississauga location. with regularly changing dishes, such as its signature paneer pasanda or Gulati’s mother’s murg saagwala. He said his mother, Jyoti Gulati, can often be found testing the dishes and checking that the spices are right. “On a busy night, we actually have to ask her to leave the kitchen,” Gulati laughed. Tandoori Flame is a family business Gulati owns with his mother, father, Gajendra Gulati, and brother, Aman Gulati. It’s Gajendra Gulati who travels India collecting artifacts for the restaurants’ décor, and he has been busy getting ready for the Brampton loca-

tion’s revamp, set to begin in September with an investment of nearly $1 million. Shraey Gulati said the food will follow the same concept in the new locations, but each location will have a unique décor with emphasis on Indian artifacts as a consistent common element. Each restaurant gets its own version of the name. In Brampton, Tandoori Flame Grand Indian Buffet can seat more than 500 guests and Mississauga’s 350-seat store is called Indian Kitchen. In Vancouver, Gulati said they plan to call the location Tandoori Flame Indian Village.

Mealshare launched in T.O. TORONTO — On May 21, Mealshare launched in 14 Toronto restaurants bringing the total to 18. Founded in Calgary in 2013, the program operates in seven Canadian cities with more than 180 restaurant partners. “Our whole mission is to create something very simple so people can give back. We think everyone is good hearted, but life gets in the way and you can’t always be thinking of others and giving back,” said Derek Juno, vice-president of business development, adding the program is built into people’s everyday routine in a non-intrusive way. When a diner chooses a Mealshare-designated menu item at a partner restaurant, a meal (costing $1) is provided through either a local charity partner or the Save the Children school lunch project in Mali, Africa, with 50 per cent remaining in the community. “Eight million people dine out every single day in Canada and if we can get a small percentage of those people eating Mealshare meals, we can do some amazing things. “Restaurant partners choose a few menu items to designate to the program and when a diner chooses one, $1 is donated to Mealshare programs,” said Juno. In Toronto, Mealshare had already funded 5,015 meals by mid-

May, 2,295 of which were through Parkdale Activity-Recreation Centre (PARC). Juno said they chose this program because chef Alain Levesque had no food budget and had to make do with what was donated. Now he can buy ingredients to make dishes. “For us, meals are really the catalyst for change. We’d never support an organization or charity that just has a meals program because we really want to be looking at addressing systemic poverty and the big picture,” said Juno. “We see meals as a way to get people in the door and once they’re in the door at our local charity partners then people can access all these other resources like job training, housing, counselling.” Juno said Mealshare was getting requests from operators to move into Toronto. “In October, we partnered with four really supportive restaurants that were excited about what we were doing and giving back through Mealshare,” said Juno. The first Toronto restaurants included Khao San Road and its sister restaurant Nana, Café Belong and Hawthorne Food and Drink, which Juno said were key to the program’s growth in the city. Mealshare has created an online training program for restaurateurs who want to bring the program to their communities.

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Connie DeSousa interviews Mark McEwan on the world of food TV. By Kristen Smith TORONTO — Co-host and sea urchin diver Roderick Sloan opened the ninth annual Terroir Symposium with the Norwegian concept of dugnad, which he explained as “putting in more than you take out.” With the theme “Pioneering change: crafting the way we eat,” this idea permeated many of the presentations of the food and drink visionaries who contributed to the symposium on May 11 at Toronto’s Arcadian Court. Sarah Weiner spoke of launching the Good Food Awards five years ago, an event that has shone a spotlight on “tasty, authentic and responsible” artisans. Since inception, the San Francisco awards have grown from 700 entries to 1,462 in 11 categories. “In the food world, a good idea is a dime a dozen,” said Weiner, adding chef and activist

Brad Long (left) and Eric Werner.

Alice Waters once told her it’s only as good as the person behind the initiative. Weiner said she has found the key ingredients to success are co-operation and giving back. The current economic model when it comes to food does not financially reward integrity, said Weiner, pointing to the need for a widespread, cultural shift that can’t be achieved alone. She said within the realm of responsible producers, they aren’t competitors, but rather work together to increase education and awareness of slow food. “Anyone making good food with integrity is a colleague.” With the average farmer operating at a loss, Yaron Milgrom created Local Mission Eatery and Local Mission Market in San Francisco. He said asking producers and farmers to do it for less money only damages the product and the food system. He suggested asking instead, “What can we do for you?”

Sarah Weiner.

“Market forces are fierce, but they’re not forces of nature,” said Milgrom. “A sustainable food system can support the whole supply chain.” Milgrom encouraged attendees to pay full price and to do so directly and to serve and shape what he called “the model eater,” someone who understands the work of the farmer and the care and dedication of the cook, baker and butcher. A panel discussion featuring Zita Cobb, founding innkeeper at Fogo Island Inn in Joe Batt’s Arm, N.L., and Lindis Sloan, an anthropologist and community developer in Steigen, Norway, discussed making it work in small, isolated communities. “You just have to slow down and be a servant of the place and the place will show you the way,” said Cobb. She said when it comes to food: “Shame on us if we muck it up by overmanipulating it.” Diners should be able to tell that a turnip is a turnip. Mark Schatzker, author of The Dorito Effect, spoke about how flavour is linked to nutrition, which served an evolutionary purpose helping us find the food we needed to survive. But since we started creating flavours and putting them on everything, whole food has been getting blander. “Buy food that tells the most thrilling version of itself,” Schatzker encouraged. Author and roving reporter Ian Brown told the audience about his assignment to eat his way across Canada. “I was an empty vessel without a point of view for sale,” said Brown, adding his mission was to fill that vessel with food and stories. He said there is a lot of terrible food out there, but once he got over how bad road food can be, he found out how good it can be. Calling Nova Scotia an “eater’s paradise” and B.C. naturally abundant when it comes to food, Brown said people always ask him about

Lindis Sloan (left) and Zita Cobb.

what constitutes Canadian cuisine. “Of course we do have a national cuisine,” said Brown, listing off a number of ingredients, such as salmon, pickerel, maple syrup, wine and corn. “Until recently, we never really thought to call it our national cuisine,” said Brown. “It isn’t just the meals I remember, but my hosts and their generosity,” he said. A panel of Canadian foodservice members cooking up change included Jean-Francois Archambault, founder of La Tablée des Chefs in Montreal, Vancouver’s David Hawksworth and Chefs for Oceans founder Ned Bell. The Hawksworth Young Chefs Scholarship has grown from 20 applicants in 2013 to 150 with regional heats in Vancouver, Calgary, Toronto and Montreal. “I think Canadian cuisine should be on a higher stage than it is right now,” said Hawksworth, adding this is a way to encourage, showcase and organize young talent. In an interview with Connie DeSousa of Calgary’s Charcut, Mark McEwan noted that chefs are lucky food is in fashion and that people have fallen in love with their craft. He said while food TV is interesting, it’s gotten carried away. “As chefs, instead of looking south for a model … we should create our own model because I think we have enough talent to do that,” said McEwan.

Award winners The fourth annual Terroir Awards of Excellence in Hospitality were given out during the symposium. Winners were judged by a jury of their peers. Outstanding chef was awarded to Antonio Park of Park Restaurant in Montreal. Prince Edward County’s Norman Hardie was named outstanding beverage professional. Outstanding service professional went to Tobey Nemeth, Edulis, Toronto.

Antonio Park.

For the love of lakes, rivers and oceans TORONTO — Go meet your fishermen. That was the actionable item that stemmed from the 14-person, sustainable seafood panel at a May 13 Chefs for Oceans meeting held at Ryerson University a as post-Terroir Symposium event. In an effort to cover a large subject in the span of a morning, expert panellists were given a question in advance to address for the chefs in the room. “Fishing is integral to the fabric of Canada,” said moderator Dan Donovan, of Hooked and Slow Fish Toronto. “Chefs represent a constituency in this conversation that’s really important.” With two thirds of fish consumed outside of the home and people less comfortable cooking seafood, Donovan noted that chefs influence what people are eating. Both in Canada and the U.S., much of the seafood is being exported, resulting in not very much being available locally, said Donovan.

8 | Ontario Restaurant News

“It’s the old story of the industrialization of society and the reduction in variety,” he said. The top five consumed species, according to the U.S. National Marine Service, are shrimp, salmon, canned tuna, tilapia and pollock. “That’s not the product you’re looking for; I know it because I take your calls,” said Donovan, noting there is a disconnect between what chefs are using and what the seafood industry is producing. When a Toronto chef puts a fish species on the menu, Donovan said Hooked sees connection with what his customers are looking for at the Kensington Market seafood market. “I think you would be doing yourself a disservice to underestimate the effect your menus have on broader consumption,” he said. Ned Bell recognizes the effect foodservice can have on responsible consumption of seafood and founded Chefs for Oceans because he said he realized the conversation wasn’t being had on a national stage.

Members of the sustainable seafood panel in Toronto on May 13. “We are the conduit to the three rock stars: the farmers, the fishermen and the artisans,” said Bell. For seafood expert and Honest Weight coowner John Bil, seasonality plays a factor in his sourcing. “My criteria for buying live shellfish changes week to week,” said Bil, adding for fin fish it’s more static and he usually gets wildcaught fish frozen.

“Taste is the number one concern for me,” said Bil, noting that it is subjective: for example, some people think mackerel is smelly. He encourages transparency, suggestive selling and tasks chefs with making lesser-known species less exotic. He also pointed to the financial advantage of less common fish — rockfish and mackerel coming in as bycatch can be delicious and profitable choices.

D E C O D I N G T H E D ATA

Family matters: The decline of family visits By Scott Stewart Mom and dad sit back as one child expertly orders the dish he knows will get him a fun new toy at the end, while the other excitedly awaits her chance to ask for her favourite drink of all, root beer. All the while, the restaurant operator is happy knowing their restaurant can be an enjoyable, fun, relaxing experience for the timestrapped family of the 21st century. This family dining experience is a pillar of the foodservice industry. And yet, year after year, there are fewer of these visits. The declines are so substantial that restaurants are beginning to rethink their approaches to the market and how families fit into their future.

The decline of the family visit According to the NPD Group, parties with kids under 18 accounted for more than 1.5 billion visits to foodservice this year â&#x20AC;&#x201C; around 20 per cent of all foodservice occasions. Compared to the year before, that is a decline of 6 per cent (or about 100 million occasions) and no restaurant segment was protected from these declines. QSR and FSR both lost 7 per cent of traffic, while home meal replacement (HMR) and convenience stores collectively lost 3 per cent. With no segment gaining, this begins to indicate a larger trend in the market affecting almost all operators.

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One struggle for the industry is that among the families that are visiting, party sizes are shrinking. In 2012, the average family party had 3.1 people; in 2015, that number is 2.8. This shift is evident across all restaurant segments, and is a concern for operators because the benefit of family traffic has always been its size. Average eater checks in family parties are typically lower than non-family, often because the children order smaller portions and the guests are more likely to share. Where the revenue comes from, though, is the average party check, which tends to be more than 50 per cent higher than non-families in FSR, and approximately double in QSR. This higher party check, despite lower eater check, is the result of larger parties. While each individual is spending less, the restaurant operator is able to fill an entire table with three to four people and bring in more dollars than from another table with two adults. As a result, a decline in party size is going to make the family visit less and less beneficial to the restaurant operator, causing concern for the industry as a whole.

Identifying the problem With each restaurant segment losing these family visits, it is difficult to pinpoint the exact source of these declines. However, it can be beneficial to identify what types of visits have been the hardest hit in order to identify which

occasions operators should be more concerned about. At both QSR and FSR, the core access modes have seen the largest declines. QSRâ&#x20AC;&#x2122;s off-premise family occasions declined by 9 per cent on the year, while on-premise only dropped by 2 per cent. At FSR, on-premise family visits dropped by 8 per cent compared to a 5 per cent decline off-premise. Further to that, FSR lost 10 per cent of its family traffic on weekends, but only lost 2 per cent on weekdays. This indicates that the onpremise, weekend visit from families is the core issue for FSR. At QSR, the losses were spread equally across the entire week, indicating that the issue permeates all seven days, especially among the off-premise occasions. And finally, FSR lost 11 per cent of family traffic at supper, while lunch only dropped by 3 per cent. QSR lost 9 per cent of its lunch family traffic and 11 per cent of its supper family traffic, again highlighting its more widespread challenges. What this means for FSR operators is that there are some bright spots in this consumer base that can be leveraged to find family gains in a declining market. Focusing on less traditional visit occasions like weekdays and lunch can help grow traffic where families are showing small signs of shifting. For QSR operators, only on-premise showed any potential for a quick turnaround,

indicating that these operators may be best served competing with FSR for those dining room visits.

Future of families in foodservice With such large declines to such an important segment of the market, concerns for the future of this consumer base are not surprising. However, with such a consistent decline of family visits across the industry, operators should consider how to move forward in an evolving landscape. Specifically, operators considering entering or increasing focus on the family dining occasion should reconsider this strategy, and ensure that they are targeting the consumer base with the best potential for growth. For operators who are already family-focused, it will be important to be more strategic to fight competitors for a shrinking pie. Because while the declines are large, there are still 1.5 billion family visits per year, and winning share of this group can prove very beneficial to a restaurantâ&#x20AC;&#x2122;s bottom line. Scott Stewart is an account manager, foodservice Canada for The NPD Group. The NPD Group has more than 25 years of experience providing reliable and comprehensive consumer-based market information to leaders in the foodservice industry. For more information, visit www.npd.com or contact him at scott.stewart@npd.com.

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June 2015 | 9

Industry professionals gather for 2015 CRIS By Jonathan Zettel TORONTO — More than 200 of the industry’s top brass came together at the annual Canadian Restaurant Investment Summit at the Toronto Hilton on May 6. Attendees heard industry reports from experts and keynote speaker Curt Steinhorst on how to manage the millennial generation. Breakout sessions included: opportunities and risks for restaurant tenants and landlords; brand reputation and online presence; big data; and a workshop pairing millennials with baby boomers to bridge generational gaps. The day wrapped up with a discussion on the impact of oil prices on the restaurant industry.

State of the industry The NPD Group’s Robert Carter gave an overview of how the industry is faring, while GE Capital’s Todd Jones talked about what’s happening in the U.S. Carter said growth will remain relatively flat for the next while with a modest one per cent increase. Mean-

while, average checks continue to rise by about four per cent year over year. Overall, there were 6.6 billion restaurant visits in 2014, generating $57 billion in sales. A total of 47 per cent of those visits were to quick-service restaurants. “The lunch segment will be the battlefield over the next while,” Carter said. According to Carter, the top chains are stealing share with menu innovation for both food and beverage, expanding beyond core dayparts (especially into breakfast), investing in restaurant updates and renovations, premiumization of core menu, and by balancing quality-driven value with price-driven value.

A millennial message As keynote speaker and millennial expert, Curt Steinhorst spoke about the ways to bridge the gap between generations. Steinhorst said it important to understand millennials, not only to sell products to them, but also have them as employees. “Millennials are the fastest growing demographic and within a couple

Keynote speaker Curt Steinhorst. years, they will outspend baby boomers,” Steinhorst said. According to Steinhorst, millennials have a feeling of entitlement, largely in part to having baby boomer parents wanting their children to have it easier than they did. “And I have to say, you guys nailed it!” Steinhorst joked to a predominantly baby boomer audience. Steinhorst said when communicating with millennials, texting is preferred and they need constant

feedback about how they are performing. He suggested casually telling an employee they are doing well goes a long way. Steinhorst gave three areas where millennial employment can be improved. First, they need specific ideas of what is expected and these ideas should be presented visually through videos or photos. Second, they need constant feedback. “Millennials think that if the

boss doesn’t talk to me, I’m doing something wrong,” Steinhorst said. Lastly, employers need to know the first day of work is the most important day. “Millennials come in with huge expectations,” Steinhorst said, adding it is important to get a peer — someone the same age — to give a tour on the first day. He also recommended giving business cards to new employees, so they have something visual to prove they are part of the team.

Dairy Queen turns 75 Dairy Queen is pulling out all the stops for its 75th anniversary on June 22. As part of the celebrations, DQ offered free cones on the 75th day of the year, unveiled the “Best Blizzard Menu Ever,” partnered with Jurassic World for a limited time offer and is introducing DQ Bakes, which is being touted as the largest new menu rollout in the brand’s history. It includes warm desserts such as an apple tart and triple chocolate brownie served with soft serve ice cream, artisan-style sandwiches and snack wraps.

Above: 2009 Canada Day celebration with 1,540-pound DQ cake. At right, clockwise from top left: 1938 John Fremont McCullough (pictured), who developered DQ’s soft serve with his son Bradley; first DQ store opens in Joliet, Illinois, in 1940; Dairy Queen operators in Texas (1964); DQ soft serve cone (1940).

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TOP 50 Chains Report Ontario Restaurant Ne wsâ&#x20AC;&#x2122; yearly report highlights the top-perfor ming chains in the province. While the top players continue to dominate the field, it is interesting to note that in some cases an increase in units has not translated to an increase in g ross sales and a decrease in units does not always indicate lower sales numbers. This seems to highlight the immense importance of stealing share in todayâ&#x20AC;&#x2122;s foodservice industry. Please note that in some cases, numbers have been estimated or rolled over from a previous year because companies did not respond and the infor mation was not publicly available. R E S E A R C H BY P E T E R E L L I OT T

RANK 2015

RANK 2014

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50

1 2 3 4 5 6 7 8 12 9 11 10 13 14 15 22 19 17 18 16 20 25 21 23 24 27 26 28 34 33 32 41 N/A 48 35 30 N/A 38 44 29 39 37 40 31 43 36 42 N/A 47 50

1 2 | Ontario Restaurant News

COMPANY Tim Hortons (Restaurant Brands International) McDonald's Restaurants of Canada Ltd. Subway Franchise Systems of Canada Ltd. Swiss Chalet (Cara) Starbucks Coffee Co. Pizza Pizza Limited Wendy's Restaurants of Canada Inc. Boston Pizza International Inc. A&W Food Services of Canada Inc. KFC Canada (Yum! Brands Inc.) Keg Restaurants Ltd. Country Style (MTY Group) Harvey's (Cara) Kelsey's Restaurants (Cara) Jack Astor's Bar and Grill (SIR Corp) Montana's (Cara) East Side Mario's (Cara) Pizza Hut Canada (Yum! Brands Inc.) Burger King Restaurants of Canada Inc. Mr. Sub (MTY Group) Mandarin Restaurant Franchise Corporation Pizza Nova Dairy Queen Canada Milestones (Cara) Second Cup Ltd. Domino's Pizza Moxie's Restaurants L.P. (NOR) Oliver & Bonacini Restaurants St. Louis Franchise Limited Coffee Time Donuts Inc. (Chairman's Brand Corp) Crabby Joe's Tap & Grill (Obsidian Group) Little Caesars of Canada Inc. Menchie's Frozen Yogurt Pita Pit Taco Bell Canada (Yum! Brands Inc.) Quiznos Canada Restaurant Corp Prime Pubs (Cara) Shoeless Joe's Sports Grill Sunset Grill Restaurants Ltd. Timothy's World Coffee (Threecaf Brands Canada Inc.) Turtle Jack's (Tortoise Group) Booster Juice Cora Franchise Group Inc. Casey's Grill & Bar (Cara) Lone Star Restaurants Firkin Group of Pubs Gino's Pizza Inc. Popeyes Louisiana Kitchen Wild Wing Corp. 241 Pizza (Chairman's Brand Corp)

Please email updates to pelliott@canadianrestaurantne ws.com.

SALES 2015 ($MILLIONS)

SALES 2014 ($MILLIONS)

UNITS 2015

UNITS 2014

3,163.40

3,068.33

1,804

1,790

1,336.30 549.10 411.40 389.00 363.20 321.00 317.10 223.72 217.18 200.00 191.00 183.12 150.46 133.70 131.00 123.90 120.00 118.00 117.50 115.00 112.00 109.00 95.66 89.70 86.00 78.00 65.00 61.60 59.00 58.00 53.50 53.00 50.87 49.33 49.00 48.30 48.00 48.00 48.00 48.00 46.48 46.00 45.00 45.00 44.00 43.00 40.00 38.50 38.00

1,364.60 627.36 402.00 372.00 353.86 321.00 302.00 191.80 226.00 195.00 213.00 159.00 144.00 139.52 105.00 114.00 123.50 122.00 127.50 110.00 96.00 106.00 101.50 98.09 68.00 78.00 65.00 55.50 59.00 60.00 45.50 38.00 43.16 51.00 64.00 23.00 48.00 45.00 65.00 48.00 48.40 47.00 60.00 45.00 49.00 45.00 33.00 43.50 38.00

453 1237 162 389 549 193 115 219 272 42 382 179 69 29 51 59 161 118 235 23 142 218 30 178 172 26 11 44 118 37 107 53 126 108 98 23 33 48 48 16 112 43 19 21 26 86 80 77 76

453 1201 168 372 545 193 110 202 295 41 427 185 72 30 52 57 146 122 255 22 131 212 29 186 135 26 11 40 118 38 91 38 113 109 128 23 33 45 65 16 122 43 20 21 31 90 66 87 76

TOP 10

Breakfast Chains

RANK 2015 RANK 2014 COMPANY

SALES 2015 ($MILLIONS)

SALES 2014 ($MILLIONS)

UNITS 2015 UNITS 2014

1 2

2 1

Sunset Grill Restaurants Ltd. Cora Franchise Group Inc.

48.00

45.00

46.00

Williams Fresh Cafe Inc.

30.00

33.00

Wimpy's Diner Restaurant

26.00

24.50

Eggsmart Corp. (Chairman Brands)

14.00

15.00

Denny's of Canada Inc. (Dencan) (NOR)

13.00

N/A

Smitty's Canada Ltd.

6.50

International House of Pancakes IHOP

6.00

4.00

Sunnyside Grill

6.00

5.00

Michel's Bakery Cafe (Threecaf Brands Canada Inc.)

4.50

5.50

TOP 10

Chicken Chains

RANK 2015 RANK 2014 COMPANY

SALES 2015 ($MILLIONS)

SALES 2014 ($MILLIONS)

UNITS 2015 UNITS 2014

1 2

Swiss Chalet (Cara) KFC Canada (Yum! Brands Inc.)

411.40

402.00

162

168

217.18

226.00

272

295

Popeyes Louisiana Kitchen

40.00

33.00

Wild Wing Corp.

38.50

43.50

Mary Brown's Inc.

28.50

25.26

Buffalo Wild Wings

20.00

Double Double Pizza and Chicken

16.50

15.50

Wacky Wings

16.00

St-Hubert Restaurants

15.00

N/A

Nando's Flame Grilled Chicken

8.00

June 2015 | 1 3

TOP 10

Burger Chains

RANK 2015 RANK 2014 COMPANY

SALES 2015 ($MILLIONS)

SALES 2014 ($MILLIONS)

UNITS 2015 UNITS 2014

1,336.30

1,364.60

453

321.00

193

1 2

McDonald's Restaurants of Canada Ltd. Wendy's Restaurants of Canada Inc.

A&W Food Services of Canada Inc.

223.72

191.80

219

202

Harvey's (Cara)

183.12

159.00

179

185

Burger King Restaurants of Canada Inc.

118.00

122.00

118

122

The Works Gourmet Burger Bistro

30.00

40.50

Hero Certified Burgers

29.00

South St. Burger Co.

17.00

13.00

Five Guys Burgers and Fries

14.50

13.50

Lick's Franchising Inc

11.00

TOP 10

Pizza Chains

RANK 2015 RANK 2014 COMPANY

SALES 2015 ($MILLIONS)

SALES 2014 ($MILLIONS)

UNITS 2015 UNITS 2014

1 2

Pizza Pizza Limited Boston Pizza International Inc.

363.20

353.86

549

545

317.10

302.00

115

110

Pizza Hut Canada (Yum! Brands inc.)

120.00

123.50

161

146

Pizza Nova

112.00

96.00

142

131

Domino's Pizza

86.00

68.00

172

135

Little Caesars of Canada Inc.

53.50

45.50

107

Gino's Pizza Inc.

43.00

45.00

241 Pizza (Chairman's Brand Corp)

38.00

Pizzaville Inc.

33.00

30.00

Panzerotto Pizza

29.00

1 4 | Ontario Restaurant News

TOP 10

Sandwich Chains

RANK 2015 RANK 2014 COMPANY

SALES 2015 ($MILLIONS)

SALES 2014 ($MILLIONS)

UNITS 2015 UNITS 2014

1 2

Subway Franchise Systems of Canada Ltd. Country Style (MTY Group)

549.10

627.36

1237

1201

191.00

213.00

382

427

Mr. Sub (MTY Group)

117.50

127.50

235

255

Coffee Time Donuts Inc. (Chairman's Brand Corp)

59.00

118

N/A

Pita Pit

50.87

43.16

126

113

Quiznos Canada Restaurant Corp

49.00

64.00

128

Williams Fresh Cafe Inc.

30.00

33.00

Arby's of Canada

24.80

24.19

Coffee Culture Cafe & Eatery (Obsidian Group)

24.00

24.50

Panera Bread

24.00

18.00

TOP 10

Coffee/Pastry Chains

RANK 2015 RANK 2014 COMPANY

SALES 2015 ($MILLIONS)

SALES 2014 ($MILLIONS)

UNITS 2015 UNITS 2014

3,163.40

3,068.33

1,804

1,790

1,336.30

1,364.60

453

1 2

Tim Hortons (Restaurant Brands International) McDonald's Restaurants of Canada Ltd.

Starbucks Coffee Co.

389.00

372.00

389

372

Country Style (MTY Group)

191.00

213.00

382

427

Second Cup Ltd.

89.70

98.09

178

186

Coffee Time Donuts Inc. (Chairman's Brand Corp)

59.00

118

Timothy's World Coffee (Threecaf Brands Canada Inc.)

48.00

65.00

Williams Fresh Cafe Inc.

30.00

33.00

Coffee Culture Cafe & Eatery (Obsidian Group)

24.00

24.50

Druxy's Inc.

14.40

15.00

June 2015 | 1 5

BEVERAGE NEWS

Estate winery breaks ground at Hockley Valley MONO, Ont. — At the groundbreaking of Adamo Estate Winery, co-owner John-Paul Adamo proudly raised a glass of the winery’s vidal to those who thought they would be making a lot of vinegar up there in Hockley Valley. That vidal was made from fruit of the first rows of vines his father Mario Adamo handplanted about three years ago with his late best friend Frank Ianni. Reminded of the rolling hills of his native Calabria, Italy, Mario Adamo planted grapes about a kilometre south of Hockley Valley Resort, which he purchased with his wife Nancy in 1985. With the opening of Adamo Estate Winery, the family behind Hockley Valley Resort in Headwaters are hoping not only for the success of their own wines, but for the area to become a wine destination. The Adamo winery operated out of a barn beside the 16-acre vineyard, which is being torn down to make way for a 19,000-square-foot building, which will house production, a tasting area and retail store when it opens later this year. Mario Adamo’s children John-Paul Adamo and Julie Adamo Cass are heading up operations at Hockley Valley Resort and the winery. The family brought on Shawna White as vineyard manager and Hinterland Winery’s Jonas Newman as consulting winemaker.

1 6 | Ontario Restaurant News

“It’s been really fruitful already,” said Adamo Cass. “I think [Mario] has worked harder than ever before … If you have the chance to walk the vineyard, there’s stone, there’s gravel — that’s sheer determination.” Mario Adamo started with a test plot out front of the resort and when those vines took, he and his friend began hand-planting the first rows about a kilometre from Hockley Valley Resort. From Prince Edward County, Newman said there were a number of people who said wine couldn’t be made there and now the county is a VQA region producing more than 100,000 cases of wine per year. “When I came up there was a lot more in common with what’s happening in my region than Niagara,” said Newman, pointing to the cooler temperatures. He said the vines are insulated with dirt to keep them warm during the winter. “When I first walked the farm, just looking at it, it looked like a place to grow grapes,” said Newman. He said they are focusing on cool region varieties and letting what grows well there determine how they carry forward. “Our philosophy is whatever we’re going to make, we want to make it really well,” said Adamo Cass. White is using organic and biodynamic methods to care for the vines and Adamo Cass

From left: Julie Adamo Cass, Mario Adamo, Jonas Newman and John-Paul Adamo.

said they plan on offering vineyard tours when they open later this year. With current production of 5,000 cases, Adamo Cass said she and her brother hope to increase that to 7,000 cases with the new facility and that the plan is to have the production areas ready for the fall harvest. Licensee-direct sales have allowed them to start selling their wine at the Hockley Valley onsite restaurant Cabin in mid-May and to nearby restaurants and those in the GTA. Adamo Cass

said they plan to focus on foodservice and online sales rather than getting onto LCBO shelves. Adamo Cass said they plan on taking it slow and testing the market and would rather have other wineries open in the area over time than become a large-scale producer. “That would, for us, be a dream, that we’re not the only winery in this area. We’re hoping that other people catch on and realize that they can grow grapes here and they can do well and that other wineries will come up,” said Adamo Cass.

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BEVERAGE NEWS

Campari plans to grow brands

Chris Zarafonitis.

SABMiller takes over in Canada TORONTO — When SABMiller took over its Canadian operations on April 1, one of the first things the beer company did was give Ontario licensees the same price as retail. “We immediately made the change when we were legally allowed to,” said SABMiller Canada vice-president of sales Chris Zarafonitis. SABMiller ended its 30-year distribution partnership with Molson Coors after an October 2014 settlement, with SABMiller citing that the company could do a better job marketing and distributing its brands in Canada. “ABI and Molson Coors combine for 80 share points in the Canadian beer business,” said Zarafonitis, calling the beer companies a “large and formidable” duopoly in Canada. With a new team of 107 picked from an applicant pool of 17,000, Zarafonitis thinks collaboration and speed, as well as the ability to leverage global expertise, will give SABMiller Canada a competitive advantage. For SABMiller, the plan isn’t to steal share, but rather to grow the category — one that hasn’t seen significant Canadian growth in about a decade. “We believe that in Canada, beer is at a tip-

ping point now,” said Zarafonitis. “We are going to change the conversation about beer and talk way more about the beer than our competitors and we believe that will be really beneficial to the entire category.” He said SABMiller views the craft segment as “the best thing that has happened in beer in a very long time. It’s actually brought the conversation back to beer. It’s all about brewing with passion and taking pride in your product and being beer-centric.” He said SABMiller shares the craft segment’s philosophy and is proud of the way their beer is brewed and said the choice isn’t an either/or proposition. He called SABMiller a “brand-led organization” — labels that include Grolsch and Peroni — and noted that the current Canadian focus is on Miller Genuine Draft and the launch in midMay of Miller Lite, “the father of light beer.” Zarafonitis said there is huge opportunity for the light beer segment. With much of SABMiller’s advertising centred around on-premise sale, he said bars and restaurants can leverage the company’s Canadian partnerships with Major League Baseball and the National Basketball Association.

TORONTO — Campari Canada announced on May 27 a series of corporate initiatives and executive appointments as it continues to expand its portfolio of brands in Canada. Following the acquisition and integration of Forty Creek Distillery Ltd. in June 2014, Campari Canada appointed a senior leadership team; plans to add sales, marketing and distribution staff; and expects to move into its new Toronto head office by early September. Grimsby, Ont.-based Forty Creek distillery will continue to serve as the bottling plant and warehouse for the Forty Creek whisky brand. Plans call for expansion of the Forty Creek brand in Canada (with particular focus on Western Canada, Quebec and Atlantic Canada), said Campari Canada president Massimo Mottura. He added that Campari Canada is also looking to grow Forty Creek in the U.S. and Europe. There are also plans to grow Gruppo Campari’s core spirits — SKYY Vodka, Campari, Aperol, Wild Turkey Straight Kentucky Bourbon and Appleton Estate Rum — in the Canadian market. “It’s a very good moment for those brands,” said Mottura, citing the resurgent popularity of mixed drinks among bartenders and consumers. Canada is the largest market in the world

Massimo Mottura. for Appleton Estate Rum and will provide fertile ground for growth, said Mottura. Campari, SKYY Vodka and Wild Turkey are also poised for growth, while Aperol, described by Mottura as a “sweeter, lighter version of Campari,” is undertaking a marketing campaign in Montreal, Toronto and Vancouver, he said. Currently under construction, the Toronto office will be located in Liberty Village and will house sales, marketing and finance staff, about 25 people in all. The Forty Creek distillery, now managing its own distribution efforts, will serve as a central office for Campari Canada for some of its production, human resources and finance staff totalling about 55 people. Filling out Campari’s Canadian workforce is a sales team of about 30 people.

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Headwaters rebrands as where “Ontario gets real” CALEDON, Ont. — Rebranding as a place of authentic, rural living and meaningful connections and “where Ontario gets real,” the Headwaters region has put the stories of 30 residents — including chefs and producers — front and centre. The Ontario communities of Erin, Caledon, Dufferin County, Mono and Shelburne, collectively known as Headwaters (formerly known as Hills of Headwaters), launched the new image at Caledon Equestrian Park on May 7. “It’s the people who define Headwaters as the place where Ontario gets real,” said

Headwaters Tourism executive director Michele Harris, who steered the re-brand. Whether mindfulness or getting back to nature, said Harris, “we call it R.E.A.L.: rural, enjoy, authentic, living.” Orangeville, Ont.-based Touchwood Design created the new identity, which is highlighted by a 2015 visitor’s guide. The guide also introduces 30 locals who embody the spirit of the region’s entrepreneurs including: chef Pam Pam Fanjoy, owner of The Friendly Chef Adventures and The Mill Run Eatery, Erin; Melinda McArthur, manager of the Heatherlea Farm Market in Caledon;

John-Paul and Julie Adamo, Hockley Valley Resort and Adamo Estate Winery owners (see story on page 16); Gilles and Adriana Roche, Gourmandissimo Catering and Fine Foods Shop, Caledon; owner and chef of Orangville’s Soulyve, Phil Dewar; and Heidi Baufeldt, owner of Mrs. Mitchell’s Restaurant, Granny Taught Us How and Heidi’s Room, Violet Hill, Ont. The guide was included in 65,000 GTA copies of the Globe and Mail in early May and will be available in hundreds of hotels and other tourist-friendly locations provincewide.

Yannick Bigourdan

Bigourdan to open Union Chicken By Septembre Anderson TORONTO, Ont. — Restaurateur Yannick Bigourdan has been making his mark on the Toronto food scene for two decades and for his latest concept he’s going a little more casual. Union Chicken, a full service rotisserie restaurant, is set to open in Toronto’s Union Station. Bigourdan calls the grand opening date a “moving target” but hopes Union Chicken will be open by early 2016. The 90-seat, 2,600-square-foot eatery in Toronto’s booming rail hub will be joined by a location near King and University, but don’t call it a chain. “I don’t think chain is a word that I would want to use yet,” said Bigourdan. “Chain, I think, is a big word. Multiple locations? Probably more likely.” In addition to a more relaxed dining experience, Union Chicken will also have a pared down bill of fare. “The menu will be based on, obviously, chicken and that’s all we’ll be offering. It’s going to be rotisserie chicken and sides and dessert, but a very simple menu,” said Bigourdan. “It’s going to be about eight to 10 side dishes that will vary in similarity and also that will take into consideration the trends of today, like gluten-free, no dairy but also some more earthy things like signature french fries and signature macaroni and cheese.” Bigourdan is working with interior designer Anwar Mekhayech of DesignAgency on a restaurant space that will mimic the simplified menu. Rustic and modern elements will collide to create a rich dining experience centred around a large rotisserie, highlighted with terra cotta tile flooring, reclaimed wood panelling, burlap wallpaper and copper hoods. “I don’t want to reveal any trade secrets here, but the way we’ll be roasting our chicken will be in the oven for people to see what we do with our chicken and how we cook them,” said Bigourdan. The Union Station flagship will also include an open kitchen, a communal table and a dedicated takeout area to take advantage of the 250,000 people who pass through the station each day. Union Chicken is a departure from Bigourdan’s other restaurant endeavours, which include Splendido and Nota Bene, but the restaurant owner is reluctant to use ‘higher end’ to differentiate between them. “We want to be approachable,” said Bigourdan. “We want to be reaching out to a larger and a wider audience and I think that’s why I decided that it was the right time to do something more casual than what I had done at the Carbon Bar.” The Union Station revitalization will include 165,000 quare feet in new retail space, new PATH connections and a connection to Toronto’s Pearson Airport. “You’d never cross the road right now to go to Union Station to grab a bite or have a glass of wine and that’s all about to happen,” said Bigourdan. “I’m just pumped about it.”

June 2015 | 1 9

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Left to right: Markus Paschmann, Rational AG chief sales officer; Markus Glueck, Rational area vice-president, North America; Louis-Philippe Audette, Rational Canada president; Pat Saito, Mississauga Ward 9 Councillor; Kevin Breton, Rational Canada marketing manager. MISSISSAUGA, Ont. — Rational Canada Inc. held a May 21 ribbon cutting to unveil renovations to its Canadian offices spurred by the kitchen equipment company’s continued growth and recent new hires. Addressing the assembled crowd were Louis-Philippe Audette, president of Rational Canada; Markus Paschmann, Rational AG chief sales officer; Markus Glueck, Rational area vicepresident, North America; and Pat Saito, Mississauga Ward 9 Councillor. Audette noted that Rational has, during the past five years, doubled its business in Canada, and is looking to double its it again in the next five years. Underneath a tent set up outside the

offices, and inside, in the facility’s test kitchen, Rational chefs served food prepared in the company’s combi ovens. Begun in April, the renovation took five weeks. The project substantially remade Rational’s 4,200-square-foot facility: for example, tearing down two offices and replacing them with four offices, according to office manager Janet Magno, who oversaw the renovations. Glass walls replaced internal drywall, bringing in more natural daylight. As a cost- and energy-saving measure, the renovation installed motion-detector lights in the main offices and washrooms. New millwork was added to some of the offices and new furniture was added throughout.

New washrooms were added near the test kitchen, which was enlarged and outfitted with new equipment (dishwasher, fridge and combi ovens) and new countertops. The kitchen now features six combi ovens (four functional and two for show only), according to Magno. Also renovated was the boardroom, which now features glass walls and a 70-inch TV with surround sound, said Magno. On the tech side, the boardroom was equipped with updated technology that allows the Canadian office to videoconference with Rational’s U.S. office and German headquarters, said Kevin Breton, Rational Canada marketing manager.

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Burger joints reap rewards MISSISSAUGA, Ont. — It’s more than just tasty burgers that keep customers coming back to the Burger Factory. Regulars can also join its Vicinity rewards program that includes exclusive special deals. Vicinity is a program allowing independent operators to implement loyalty programs and compete with the incentives offered by large

chain eateries. “People like free stuff and we send out exclusive promotions by text, so that means our competition aren’t aware of what we are offering and it gives us an edge,” said Burger Factory owner Zayna Saleh. The fast casual restaurant known for its cheese-filled Juicy Lucy burgers is located inside

a small Dixie Road shopping centre with diverse cuisine choices nearby including Indian, Turkish kebab and Chinese. There is typically a long line at Burger Factory — locals drive 30 to 40 minutes for a bite of their house-made burgers, according to Saleh. Burger Factory competes for dollars by using automated marketing via text messages to share promotions with Vicinity cardholders and as a result, the restaurant has retained a growing number of regular customers. “Vicinity has been very beneficial to us, because we could not offer a rewards program without it,” he explained. “We are taking advantage of an existing infrastructure that is available for free to our customers. It’s very enticing for customers and

for the business because we are busy and don’t have time for marketing.” The program has also boosted business at Mamo Burger Bar, a sit-down restaurant with locations in Windsor and Tecumseh, Ont. Duane Neveau, vice-president of marketing and operations, was looking for ways to steal share and decided to target existing customers through Vicinity’s rewards program. Mamo Burger’s loyalty program offers incentives like gift cards or discounts on future orders and customers have responded, according to Neveau. Customers can also share gift cards earned via rewards with friends and family members, growing Mamo Burger’s reach in the community.

David Martin ends term

David Martin. TORONTO —David Martin ends his 10-year term as director of Ryerson University’s Hospitality and Tourism school on June 30, but he will still be with Ryerson for the foreseeable future. “I will have a sabbatical year starting in September to refresh my batteries. I’m looking at visiting academic roles in different universities where I can teach and do research,” he said. In September 2016, he will be back in the classroom at Ryerson. The new director will arrive this summer. One upcoming project is marketing the restaurant simulation he has been developing during the last 10 years. George Brown and Algonquin Colleges have already expressed interest in the program, called Simr — The Restaurant Simulation. Simr uses simulations in a gaming format to explore the financial aspect of running a restaurant. “Lots of restaurants go out of business because the managers don’t understand the financial side,” Martin said. Participants can explore types of menus, portion sizes, staffing and budgeting in a competitive environment against others. Simr is marketed through a company called Pro Simulation, which Martin owns along with partner Bernie McEvoy, also a Ryerson professor. Looking back, Martin said Ryerson’s move eight years ago from the old Ibis Hotel to the Ted Rogers Centre was a major milestone. “It was great to be able to build a learning lab including test and prep kitchens and a restaurant. We were also able to increase our research capacity through the Hospitality Tourism Research Institute headed by Dr. Rachel Dodds.” The greatest challenge has been keeping pace with the changing nature of the industry, replacing skill set training and front-line operations with hospitality and tourism management training. “There’s a need for data analysis, research skills and critical thinking to prepare for a business that is changing instantaneously,” he said.

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PEOPLE

Romain Cavelier More than 300 guests gathered at the Everleigh Club in Toronto on May 25 to attend the MadeWithLove national mixology competition’s grande finale. Bartenders from across Canada battled in regional semifinals to compete in the final round. Among the 14 finalists from across the country, Romain Cavelier from Montreal took home the title of 2015 MadeWithLove Best Bartender with his Le Saint-Laurent Sour made with Wild Turkey bourbon, beet syrup, steak spice-infused apple juice, lemon juice, egg white and walnut oil. Food and Beverage Ontario announced the hiring of Anthony Perrotta as the new director of membership and industry relations. “Anthony’s expertise managing relationships both at Telus Mobility and Kellogg’s Canada made him the ideal choice to take the lead of our organization’s membership and industry relations efforts,” said Norm Beal, chief executive officer of Food and Beverage Ontario. “In addition to his business achievements and dedication to client satisfaction, his commitment

Anthony Perrotta to community involvement is another reason why we are thrilled to have Anthony on board.” Vrancor Group announced on May 25 that chef Emily Keller has been promoted to executive chef at Pinestone Resort & Conference Centre, in Haliburton, Ont. In her new role, Keller will be in charge of all food outlets at the resort, as well as private dining services and the hotel’s catering operations. Keller started her culinary career at Pinestone Resort under the mentorship of executive chef Gordon Skinner and built her reputation while working at the Canadian Tire Centre Arena and Lord Lansdowne retirement residence, both in Ottawa. She then joined the Domain of Killien, in Haliburton, where she honed her skills through culinary training in France. In 2012, she returned to Pinestone as chef de partie. Twelve of The Keg Steakhouse + Bar’s culinary staff faced off in early May for the title of Grill Master at Toronto’s Ryerson University.

Emily Keller

Mike Crawford from the Keg’s London, Ont. south location took home the 2015 Grill Masters Culinary Challenge with his stuffed chicken roulade dish. After 23 years at the helm of High Liner Foods, Henry Demone has stepped aside as chief executive officer. Keith Decker, who had been the Lunenburg, N.S., company’s president and chief operating officer, has been appointed president and CEO. In September 2013, as part of succession planning, Demone transitioned the day-to-day responsibilities of the company over to Decker. Demone has been named the new chair of the board, replacing David Hennigar, who has taken on a new role as lead director and vice-chairman. Louis Simard, chef at Ottawa’s Fairmont Chateau Laurier, took home the gold medal and the $10,000 top prize at the Ontario Culinary Challenge hosted by the National Arts Centre and its executive chef John Morris May 5 as part of

Mike Crawford the Ontario Scene multidisciplinary festival. More than 700 guests sampled the innovative creations of 15 top chefs from across the province. Each chef prepared small plates using 100-percent Ontario ingredients. Simard won the gold medal with his braised lamb shank and mushroom ravioli. Nick Benninger from Nick and Nat’s Uptown 21 in Waterloo, Ont., placed second and won $5,000 for his maple-candied pigtails. Placing third and picking up $2,500 for his braised beef ravioli was Hayden Johnston from Richmond Station in Toronto. The Wendy’s company announced on April 27 the appointment of Kurt Kane to the newly created position of chief concept officer, responsible for all North American marketing and innovation efforts for the Wendy’s brand, effective May 4. Kane reports to president and CEO Emil Brolick and serves on the senior leadership team. Most recently, Kane served as global chief marketing and food in-

Keith Decker novation officer at Pizza Hut, Inc. There, he was responsible for developing the strategic direction for the brand, which he had joined in 2008 as vice-president of marketing. Slow Food in Canada welcomed six new members to its board in late April after its annual national conference in Montreal. Led by former treasurer Heather Pritchard, the board represents food communities from coast to coast. Joining the table are chef Bruno Baumgartner, Christian Baxter, who runs an organic home delivery company in Wellington County, Ont., Duncan Ebata, founder of the Slow Food Youth Annapolis Valley convivium in Nova Scotia, Martin Barnett, chair of the professional baking and pastry program at Vancouver Island University in Nanaimo B.C., Ghislain Trudel, president of Slow Food Abitibi-Témiscamingue and cofounder of the Slow Food movement in Quebec and Kari Macknight Dearborn, board member of the Prince Edward County convivium and Ontario wine promoter.

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