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O N T A R I O March 2015 Vol. 30 No. 2
N AT I O N A L
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FEATURE: HOW ONTARIO GROWS TRENDS IN VEGETABLES AND SALADS
From the Restaurants Canada Show floor Dan Aykroyd
Canada Post Publications Mail Agreement No. 40010152
TORONTO — More than 1,100 exhibitors, both long-standing in the foodservice industry and those getting started, set up the 2015 Restaurants Canada Show on the first days of March. The three-day event saw a slew of educational sessions, culinary dem-
onstrations on the main and Ontario stages, competitions, record-breaking attempts, breakfast with a movie star and the restaurant association’s 70th annual meeting.
Paul Methot elected Restaurants Canada chair
Paul Methot, senior vice-president of operations for Pizza Pizza, was elected chair of the board of Restaurants Canada at the association’s annual meeting on March 2 and will serve a one-year term. “For many years, I have listened to the stories of many now past chairs
and have been inspired by them,” said Methot, who has served on the Restaurants Canada board since 2004. He said his story is a bit different. With an education in business from the University of Western Ontario, Methot worked in mergers and acquisitions before joining Pizza Pizza as director of real estate a year after graduation. He left the company for a brief stint to work in real estate and served as the vice-president of both corporate development and commissary before moving into his current role. Methot joined Pizza Pizza in 1984 and has seen the chain grow from 45 to more than 700 locations across Canada. Methot said the association needs to lobby the government to foster positive economic conditions for the entrepreneurs of tomorrow. “As chair, I’m determined to achieve results to support our Canadian businesses,” said Methot. Outgoing chair Liam Dolan noted his tenure was during a time of much change with a new brand, website, offices and the search for new leadership. “As my year comes to an end, I will continue to roll up my sleeves,”
JoIn the
he said. Dolan said he hopes there will be more success with respect to credit card rates and that the association can encourage the implementation of wholesale liquor pricing across the country.
Craft beer tops chef survey TORONTO — Prior to the show, Restaurants Canada released its sixth annual Canadian Chefs Survey, which polled more than 400 professionals in January. Craft beer topped the list of “Hot Trends,” which are considered at the peak of popularity. Here are the top 10 trends for 2015 with last years’s rank in brackets: 1. Craft beer/ microbrews (5) 2. Locally sourced foods (3) 3. Leafy greens (4) 4. Food smoking (6) 5. C h a rc u t e r i e / h o u s e - c u r e d meats (8) 6. Gluten-free/food allergy conscious (1) 7. Quinoa (2) 8. Sustainable seafood (new) 9. Inexpensive/underused cuts of meat (10) 10. International sauces (new) Continued on page 18
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