Ontario Restaurant News - May 2015

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

O N T A R I O May 2015 Vol. 30 No. 4

N AT I O N A L

3

REPORT ON ONTARIO BUDGET

6

C O V E R A G E

NEW LIFE FOR MAPLE LEAF TAVERN

R E G I O N A L

14

BIG PICTURE ON ACCESSIBILITY

Triple threat

Nipun Sharma, NGFF Holdings CEO. taurant industry for more than a doz- gourmet food, design with attention en years and is the creator of MTY to details and an engaging cooking Group’s Tandori Indian Cuisine fran- process.

“Healthy, of course, is a broad TORONTO — Following the suc- chise.

NGFF, which stands for Next Gen- word, but I think it is an important cessful opening of Rose City Kitchen (RCK) last year, Nipun Sharma eration Fast Food, owns Rose City word, because our health knowledge REQUIRED Smash Juice Bar, Clockwork keeps changing,” he said. “Food has launched two new concepts in aAPPROVAL tri- Kitchen, The enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned.

VERBAL CHECK CAREFULLY! become more trendy, but one thing I Coffee andINSTRUCTIONS. VAMs Culture. branded location on April 20. DO NOT GIVE Beyond this point we cannot accept responsibility for any errors. Alterations (other than typoerrors) will beSharma charged extra. Mark proof “OK” or “OK with corrections” as theparcase may think is permanent is: if it’s high qualsaid three things are The chief executive officer graphical of be, signing your name so we may know that the proof reached the proper authority.

NGFF Holdings has been in the res- amount to the success of a restaurant: ity, if it’s natural, it’s good for you.”

By Kristen Smith, Associate Editor

Canada Post Publications Mail Agreement No. 40010152

SIGNATURE OF APPROVAL

F O C U S

9

$ 5 . 9 5

FEATURE: FUELING SPORT PAN/PARAPAN AM FOODSERVICE

The first Rose City Kitchen opened in February 2014 at Queen Street and Spadina Avenue. “This was my take on the next generation of the Middle Eastern/Mediterranean concept,” said Sharma. He said there are many other dimensions to Middle Eastern food than shawarma.

RCK’s menu allows diners to pick chicken, falafel, steak or halloumi cheese on boxed rice or in a pita and choose the regional component such as Egyptian, Moroccan, Greek or Lebanese.

RCK’s take on poutine is fresh cut fries dusted with sumac, tabouleh, grated halloumi cheese, fried carrots and hummus.

Named for the Jordanian city of Petra (or Rose City), where the spice traders of the Mediterranean coast lived, Sharma said the name represents some of the culinary constants in the region: flatbreads, garlic sauce and spiced meat.

The next two concepts NGFF created were Clockwork Coffee, which focuses on handcrafted espresso beverages and pour-over coffees, and Smash Juice Bar. “Clockwork is a serious brand; it’s about the art of roasting, it’s about the baristas, it’s about the craft,” said Sharma.

Smash Juice Bar offers juices, smoothies, fermented drinks, a selection of healthy meals and snacks and

all-natural, edible skin products.

“We make everything from scratch: our kombucha, kefir, coldpressed juice, raw, vegan food that tastes like real food — it tastes like an indulgence,” he said.

The tri-branded location opened in about 2,200 square feet located below office space at 36 Toronto St. They share common seating for about 35, each operating independently with its own staff, design and corner area.

The brands are complementary, said Sharma, allowing them to operate together and focus on different dayparts. “You have a reason to come down here more than once,” he said.

NGFF’s fourth business, VAMs, was purchased after Sharma intended to outsource the kefir water and kombucha products to the husband and wife team (who “have perfected the fermentation art”) and realized the company needed a financial boost, he said.

Sharma has individual expansion agendas for the Smash, Clockwork and Rose City brands. He said RCK lends itself better to franchising. For the other two brands, he would prefer new units to be corporate.

“What’s surprising me is almost everybody wants all three at the same time,” said Sharma, adding he will consider this option for franchising under the right circumstances.

DATE

JOIN THE

CONVERT YOUR RESTAURANT

TO A BOSTON PIZZA. WINNING TEAM IT’S WORTH A CALL. IT’S EASIER THAN YOU THINK. KINGSTON, ONTARIO

CONVERTED NOVEMBER 2014

CALL US NOW.

Felix DeCata 905.361.3608 Chantal D’Aoust 905.361.4836

DeCataF@BostonPizza.com DAoustC@BostonPizza.com Boston Pizza and the Boston Pizza roundel are registered trademarks of Boston Pizza Royalties Limited Partnership, used under licence. © Boston Pizza International Inc. 2015.

NAME:

RestaurantNews_AD_MAR2015-BP

SIZE:

8" × 3"

DATE:

MAR - 2015

JOB NO:

15-199

INK:

CYAN

MAGENTA

YELLOW

BLACK

Ontario releases budget 2015 TORONTO — The provincial government released its budget in late April, bringing major changes to the way beer is sold in the province.

More than 9,000 of the 17,500 licensees in the province will pay less for a case of beer due to a deal that sees restaurants who buy less than 250 cases annually pay public pricing. Currently, licensees pay about $10 more per case of beer.

“Are we ecstatic? Absolutely not,” said Tony Elenis, president and chief executive officer of the Ontario Restaurant Hotel & Motel Association. “It does not give a discount price to everyone and our objective was to bring this to everyone.”

The budget also makes way for more than 150 urban grocery stores to sell beer, a number that will expand to 450 stores over the next decade.

The Beer Store must also allot 20 per cent of its retail space to craft beer and craft breweries are now allowed to open a second onsite retail store. The latter move will help brewers with more than one facility.

The Beer Store will spend $100 million over

the next four years to renovate and remodel up to 80 per cent of its locations. The government will set a $100-million tax on The Beer Store, phased in over four years, by implementing a three-cents-per-litre beer charge in November.

With the budget focused on beer sales, wine and cider sales were not targeted.

The province introduced its plan to create the Ontario Retirement Pension Plan. The change would see business owners and employees each pay 1.9 per cent starting in 2017.

“The economic times of today are just not conducive to adding another expense,” Elenis said, adding Ontario foodservice is operating at the lowest profit margin across the whole country. “And that’s really embarrassing for Ontario.”

Elenis said between labour, food costs and energy rates, foodservice operators are struggling to make profits. “Those three really put a damper on our industry,” he said.

Federal budget On April 21, the federal government also released its budget, widely seen as a political

document gearing up for a fall election. Nonetheless, it contained some gems for small business.

“This budget makes some much-needed headway on labour shortages,” Joyce Reynolds, executive vice-president of government affairs for Restaurants Canada, said in a release.

“There are thousands of restaurants struggling with unfilled positions, particularly in Western Canada. Today’s measures will help to some degree, but the problem demands much broader action.”

The budget targets programming to support youth and immigrants relocating to areas where job opportunities exist; create a new one-stop national labour information portal; and implement new labour market programs for Aboriginals. “On a more solid note, we’re pleased the government reduced the small business tax rate from 11 to nine per cent over four years, which will help many of our members,” Reynolds said. “At the same time, it missed the opportunity to follow the lead of the European Union and regulate credit card interchange fees — a big-ticket item for any foodservice operator.”

FROZEN YOGURT FRANCHISES AVAILABLE! A perfect add-on to your existing restaurant

A better system.

Find out why at

FROZU.CA

Full financing available

1-800-565-4389

franchising@grinners.ca

Also Available

Fast ’n FRESH

Named Best Value in America for the eighth year in a row.

Multi-Store

Opportunities Available Across Canada

Recently renovated Baton Rouge in the Montreal West Island area.

Imvescor unveils strategic plan MONCTON, N.B. — The company behind Pizza Delight, Mikes, Scores and Baton Rouge has unveiled its plan to right declining sales and refresh its restaurants with a $5.5-million investment.

Moncton, N.B.-based Imvescor — which has 234 restaurants, mostly in Eastern Canada — strategy is to be “brilliant at the basics.”

“Our approach is now that we move forward, focusing on the four pillars of quality, freshness, value and ambiance,” said Imvescor president and chief executive officer Frank Hennessey. “Over the past several years, for many reasons, in some cases, we have not delivered as well as we could on all of those fronts.”

According to the company, system-wide sales have dropped from $415 million in 2010 to $377 million in 2014.

As outlined at Imvescor’s annual general meeting in mid-April, the plan will focus on same restaurant sales growth, improving franchisee profitability, enhancing and leveraging shared services and improving shareholder re-

turn.

The company’s restaurant rejuvenation plan will incent franchisees to renovate more than 100 restaurants across the system. According to the strategic report, 50 per cent of properties are past due for renovations. Hennessey said the $5.5-million investment was an important part of the process to show “we’re committed to their success.”

According to Hennessey, the feedback from franchise owners has been positive.

“It’s been extremely positive — it’s a bit unprecedented,” he said, adding one of the company’s major franchisees plans to renovate all of his locations. “Everybody recognizes we need to evolve.”

As part of the plan, the company will consider potential acquisitions, if the right opportunity arises, Hennessey said. It is projected over the next few years, the company will net 10 new locations and has no plans at present to expand further west of Ontario or introduce new concepts.

All restaurants within the Imvescor family will see revitalized menus focusing on quality, freshness and value, according to the company.

The strategic plan also states it will reposition Mikes full service restaurants.

By 2018, the company projects between 14 and 18 per cent growth in sales.

Alongside its restaurants, Imvescor also produces 19 soups and 16 frozen meals under the Commensal brand, delivering to all major grocers in the region, taking 80 per cent of the fresh prepared soup market with a total of $8.4 million in sales.

Hennessey was hired on as president and chief executive officer in September 2014 with more than 27 years experience in the foodservice industry.

Prior to coming to Imvescor, Hennessey was the president and chief executive officer of Bento Sushi and before that he spent 11 years at Cara Operations Limited in different roles including president of Harvey’s Restaurants during a time of transition.

CALL US NOW:

Marianne Schuts 888-822-7981 x 127 marianne.schuts@littlecaesars.ca www.littlecaesars.ca

SUBSCRIBE TO ONTARIO RESTAURANT NEWS AT

www.ontariorestaurantnews.com/sub

May 2015 | 3

A

O N T A R I O

EDITORIAL

lot of planning goes into things behind the scenes of major sporting events, so this month, Ontario Restaurant News took a look at foodservice for the 2015 Pan and Parapan American Games.

Sodexo placed the winning bid for the Athlete’s Village and is planning to serve more than 450,000 meals in the dining tent over the course of a month and a half.

The company and the executive chef Stephen Lee have plenty of experience with large-scale events including the Vancouver Olympics five years ago and the Glasgow Commonwealth Games last year.

Sodexo will be serving up 35,000 hamburgers, which would measure 10,000 feet tall — that’s more than five times the height of the CN Tower. The number of eggs to be used is estimated at 150,000. The number of bananas to be sourced would measure longer than the Rideau Canal, with 75,000 to 90,000 bananas to be served. Lee said one of the harder jobs to manage is sourcing bananas and not just because of the sheer volume, but they need to be ripe and ready to eat

throughout the Games.

The amount of planning is astounding.

The company is hiring more than 500 employees to run the Athlete’s Village dining tent and Lee estimates that 400 people will be needed to make the operation run smoothly at peak times, which could see Sodexo serving up 20,000 meals a day for a 10-day stretch.

Lee is tasked with ensuring the dining tent can meet athletes’ nutritional needs, but also provide an opportunity for them to unwind and eat what they want after their competition.

“Our job is just to be there in the background and give them that nutrition and that energy to make it work,” said Lee. The countdown to the Games has been on since Toronto won the bid in 2009. Now, there are less than two months until show time and the major metropolis won’t be the only community in the spotlight.

In the Hills of Headwaters region, the tourism association has planned a Pan Am Taste Trail in an effort to move visitors around the 2,500 square kilometres of geography and offer guests a reason to stay there. By offering a sense of place to the 3,000 daily visitors, the idea is to encourage repeat tourism.

“We have a big geography and most of

our operators are owner-operators; that’s our biggest appeal,” said Hills of Headwaters Tourism Association executive director Michele Harris. “The legacy of the Games for us is critical … our mandate for the Games is to provide an exceptional visitor experience and that is by taking part in all of the other things.”

The Games will result in a number of new and upgraded facilities in Ontario communities; facilities that will allow for future events and an elevated sporting experience for residents. But perhaps the legacy for restaurant operators is something a little more abstract and dependent on the hospitality visitors experience in the community.

If your region isn’t planning something as organized as the Pan Am Taste Trail for the Games, perhaps you can take a page out of their book and create a special dish or menu in honour of the event.

Whether you adhere to a theme or simply ensure you are sufficiently staffed for the potential influx of diners, it’s time to get your game face on.

UP Express retail partners

OTTAWA — Restaurateurs who use the Temporary Foreign Worker Program (TFWP) can expect changes to cap definitions, median wage rates and the Labour Market Impact Assessment (LMIA) application. All changes took effect on April 30.

According to Restaurants Canada, Employment and Social Development Canada (ESDC) has listened to the industry association and is changing the TFWP cap definition. The cap on TFWs allowed in a work location (30 per cent as of June 20, 20 per cent as of July 1 and 10 per cent as of July 1, 2016) will be measured by head count instead of hours with part-time employees accounting for half a head.

TORONTO — Slated to open June 6, Metrolinx’s Union Pearson Express (UP Express) announced retail and foodservice partners in April.

Located on the second level at the Union Station stop, the CIBC UPstairs lounge will feature Mill St. Brewery’s craft beers.

Balzac’s Coffee Roasters will open the company’s 10th location in the UP Express Union Station and the Drake General Store will open a retail space.

Pizza Pizza time TORONTO — Canadian chain Pizza Pizza was among the first brands to introduce an app for the Apple Watch with an April 24 launch.

“We have been on the forefront of innovation since we started delivering pizzas back in 1967,” said Paul Goddard, president and chief executive officer of Pizza Pizza Limited. “Apple Watch represents the next wave of convenient solutions for our customers, and we are thrilled to be part of this evolution.”

The new app offers quick, convenient usability for customers who are already accustomed to online and mobile ordering and includes a 40-minute delivery guarantee countdown timer, the ability to select favourite or previous orders and to place an order from the quick menu.

4 | Ontario Restaurant News

Tims releases sustainability and responsibility report OAKVILLE, Ont. — Tim Hortons released its fifth annual Sustainability and Responsibility Report at the end of April, highlighting the company’s 2014 performance results.

“2014 was an important year for Tim Hortons, marked by continued progress towards our sustainability goals,” said Carol Patterson, senior director, sustainability and stakeholder relations, in a release.

Key accomplishments in 2014 included: increasing to 4,830 the number of farmers in the company’s coffee partnership projects; committing to responsibly sourced palm oil; implementing energy saving measures in more than 200 locations in Ontario and saving about 4 million kilowatt-hours; raising more than $17 million for the Tim Horton Children’s Foundation and more than 500 local charities; introducing healthier menu options, such as Greek yogurt parfait and a turkey sau-

SENIOR EDITOR

Colleen Isherwood ext. 231 · cisherwood@canadianrestaurantnews.com ASSOCIATE EDITOR

Kristen Smith ext. 238 · ksmith@canadianrestaurantnews.com ASSOCIATE EDITOR

Jonathan Zettel ext. 226 · jzettel@canadianrestaurantnews.com ASSISTANT EDITOR

Don Douloff ext. 232 · ddouloff@canadianrestaurantnews.com SENIOR ACCOUNT MANAGER

Debbie McGilvray ext. 233 · dmcgilvray@canadianrestaurantnews.com ACCOUNT MANAGER

Kim Kerr ext. 229 · kkerr@canadianrestaurantnews.com PRODUCTION

Stephanie Giammarco ext. 0 · sgiammarco@canadianrestaurantnews.com CIRCULATION MANAGER

Peter Elliott ext. 228 · pelliott@canadianrestaurantnews.com CONTROLLER

Tammy Turgeon ext. 237 · tammy@canadianrestaurantnews.com

CONTACT US: 905-206-0150

Kristen Smith Associate Editor

NEWS BRIEFS TFWP changes take effect

PUBLISHER

Steven Isherwood ext. 236 · sisherwood@canadianrestaurantnews.com

sage breakfast sandwich; and introducing “Calorie Aware” menu boards to highlight breakfast items under 350 calories.

Joël Robuchon chooses Montreal for Canadian location MONTREAL — In an open letter to Montréal residents, Joël Robuchon announced on April 28 that he would open a restaurant at Casino de Montréal. L’Atelier de Joël Robuchon is slated to open next spring.

“You are well aware, I’m sure, of Montréal’s reputation as a gourmet destination that reaches far beyond the borders of Québec. It was therefore an easy decision to select Montréal for my newest restaurant. I’d been thinking about it for some time already,” said Robuchon.

He opened his first L’Atelier in 2003 and, since then, the concept has spread to all continents with locations in Paris, London, Hong Kong, Tokyo, Las Vegas, Singapore, Bangkok. Robuchon also plans to open in Shangai, New York, Mumbai and Miami in the next year.

“The concept of L’Atelier is very simple: a welcoming place with a friendly atmosphere that offers exceptional yet simply prepared products. All my restaurants have the same signature and the same savoirfaire,” said Robuchon.

According to the casino, it will be taking the opportunity to develop a partnership with the Institut de tourisme et d’hôtellerie du Québec to train the next generation of high-calibre cordon bleus. The two institutions will work with Robuchon’s team to set the foundation of this partnership.

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.

ONTARIO RESTAURANT NEWS VOLUME 30 · NO. 4 · MAY 2015 Ontario Restaurant News (www.ontariorestaurantnews.com) is published 12 times a year by Ishcom Publications Ltd., 2065 Dundas Street East, Suite 201, Mississauga, Ont. L4X 2W1 T: (905) 206-0150 · F: (905) 206-9972 · Toll Free: 1(800)201-8596 Other publications include the Canadian Chains Directory and Buyers’ Directory as well as: P A C I F I C / P R A I R I E

A T L A N T I C

C A N A D I A N

LodgingNews Subscriptions: Canada: $52.33/year or $78.57/2 years, $102.67/ 3 years; U.S.A.: $58.85/year or $84.85/2 years, $108.70/ 3 years.

Single copy: $5.95 (Plus taxes where applicable) Return undeliverable Canadian addresses to circulation department, 2065 Dundas Street East, Suite 201, Mississauga, Ontario L4X 2W1 Publication Mail Agreement No. 40010152 ISSN 0834-0404 GST number R102533890

When your hot water stops flowing, so can your revenue.

Protect your bottom line with the Reliance Commercial Solutions™ water heater rental program today.

Lots of things can go wrong in the food services and hospitality business, but few can compare to a water heater breakdown, and having to close your doors to customers.

That’s where Reliance™ comes in. A leading provider of worry-free water heating solutions for over 30 years, we’re proud to guarantee outstanding service: • Four-hour service response guarantee, 24/7/365

• No upfront equipment replacement costs*

• No repair bills*

• One predictable monthly payment

• Customized solutions

Plus, if you own a water heater that’s less than 6 years old, or a boiler that’s less than 8 years old, you can benefit from our exclusive Buy-Back Program and earn $3,000 to $9,000 to invest in your business.

To find out if you qualify for our Buy-Back Program and learn more about our customized water heating solutions, call 1-866-326-9392 today.

™ “Reliance”, “Reliance Commercial Solutions”, and the Reliance Commercial Solutions logo are trademarks of Reliance Comfort Limited Partnership. * Subject to standard rental program terms and conditions. Some additional charges relating to installation (e.g. code required venting) may be applicable. Call for details.

Receive up to $9,000 through our exclusive Buy-Back Program.

Historic tavern gets a lifeline The main floor will have about TORONTO — When the historic Maple Leaf Tavern reopens this sum- 120 seats with a centre bar, banmer it will look like it never had the quettes for small groups on the east dive bar reputation it earned over de- side and a dining area on the west side. The second floor will likely be cades of passing hands.

Todd Morgan took the keys to rented as office space. The basement the 6,000-square-foot building about floor was dug down by about two and a year and a half ago. Morgan, who a half feet to create a higher ceiling owns The Port restaurant in Picker- for the area, which will house washing, Ont., moved to Toronto’s east rooms, a prep kitchen and perhaps end after about a decade of working private dining or a beverage-focused lounge — the exact use is still up in in hospitality in Whistler, B.C. “I have been considering this area the air. “We’re focusing on the main for the past seven or eight years,” said floor right now and then we’ll see Morgan. He was looking for a space what the area is looking for,” said larger than a 35-seat eatery and when Morgan.

With wood floors and a wood bar, he saw the property at 955 Gerrard St. E. was for sale, Morgan contacted Morgan said the idea is to restore the the agent. “I did a tour and the wheels space to look like what a craftsman started turning. I feel that a space can would have produced in its peak, if really, hopefully, dictate the success of it had been kept up all these years and updated with some high-gloss a venue,” he said.

“I think a building like this just surfaces for 2015. Built in 1910, the speaks for itself in regard to the char- building was converted into The Maacter and the heritage. And it has a ple Leaf Inn in 1935 and Morgan got history in the neighbourhood and I drawings from that project from the want to make sure that correlates to city for research and guidance.

“We want it to look classic and the integrity of what we want to protimeless and like it’s been here and duce,” said Morgan.

Demolition started about a year been the top spot in the area for ago and as the layers of plaster and 75 years,” said executive chef Eric drywall were peeled away, the origi- Wood, who was most recently the nal brick and about a dozen windows opening chef for The Beverly Hotel Toronto. were exposed. 0112015_FoodService&HospitalityMagAdfinalREVISED.pdf

C

M

Y

CM

MY

CY

CMY

K

6 | Ontario Restaurant News

“But it’s not to jump on a trend,” Morgan added. “Vintage and restoration is very in vogue right now and it’s beautiful, but in a way, it’s what the building is asking for too.”

Wood came on board in September and when Port’s chef took an opportunity to work with Centennial College, Wood stepped in to oversee those operations From left: Todd Morgan and Eric Wood. while working on menu “A wood-burning grill is the ideas for Maple Leaf Tavern.

“There’s a lot of intersection be- centre-point of the food program tween what we’re doing at Port and so I want to have most everything what we’re doing here,” said Wood. touched by that. I’ve always loved “Maple Leaf is going to be a slightly cooking over wood,” said Wood, addelevated culinary experience, just ing he wants menu items to be playbecause it’s a different size and a dif- ful, light and balanced. “It’s going to ferent area, but they definitely inter- be an elegant and delicious dining experience, but not contrived.” sect.”

New York bartender Naren Young Port, Wood noted, has been a leader in local food in the region and is consulting on the bar menu, which he has always prided himself on be- Morgan describes as “understated, hopefully over-delivered.” Wood said ing one, too.

“We trying to figure out what Young mixes drinks the way he cooks: the neighbourhood wants and what with a focus on ingredients.

Ten taps will rotate seasonally, it needs and we’ve been getting the message that they want us to be more with one tap for cider and one cask.

1 8:48 PM Morgan will be hiring a general than12/03/15 a bar,” said Wood.

manager and sommelier, who will take on the wine list, which he would like to be “approachable.”

“Naren wants a good juicer, so we’ll probably have a good juice program as well,” said Morgan.

With an active housing market, Wood said the neighbourhood is in flux. As an area that allows a lot of people to stay in Toronto and raise a family, he noted it is full of farmers markets and creative professionals.

“This neighbourhood is coming up and what it takes for areas to become bustling, cultural areas, is it takes people like Todd and his dad to take a risk on a building like this” said Wood.

Stratford’s Church set for Revival Compass Group is

By Don Douloff Assistant Editor STRATFORD, Ont. — Stratford restaurateur Rob Wigan is preparing to launch Revival House in the 19th century building that housed The Church Restaurant for four decades, targeting a mid-June opening and promising a marketplace-friendly, shared-plates menu.

“We’re bringing back the social aspect and a lower price point,” said Wigan. “For years, the Church was fine dining, but fine dining has dwindled, so we’re adapting to those changing needs.”

By making the price point slightly lower, Wigan aims to make Revival House “more accessible to locals,” who, he said, often only visited the Church for special events such as weddings.

Dating back to 1874 when it opened as Mackenzie Memorial Gospel Church, the building was transformed into The Church Restaurant in 1975 and operated until January, when Wigan bought both the building and the business.

A renovation will dramatically alter the interior, but leave the exterior and the building’s bones “untouched,” he said.

The refurbished space will feature three components: Revival, a 149seat, street-level event space; Chapel, a 65-seat second-floor lounge; and Confession, a second-floor balcony lounge seating 12 people.

To be housed in the church’s former main sanctuary, Revival will be decked out in a mix of wood, exposed brick and stained glass, and feature dark-wood organ pipes as a backdrop for a 15-seat bar. In contrast, the Chapel area will be designed as a meeting place for smaller groups, will feature a look Wigan describes as “exotic modern” with peacock blues, angled, vaulted ceiling and a working fireplace. Confession, nestled in the former organ loft, will be the most intimate of the three spaces and will echo Chapel’s exotic-modern ambience.

Each floor will offer its own style of food, with the upstairs rooms focusing on small plates and Revival highlighting “structured menus” of appetizers, mains and desserts, said Wigan, who, for more than six years, has, along with his wife Candice, owned the Stratford location of the Ontario-based, six-site Molly Bloom’s Irish Pub chain.

Wigan promises a “full roster of proteins,” including Ontario-sourced freshwater fish, fowl, beef, lamb and pork, complemented by seasonal Ontario veggies.

There will be a “heavy push on charcuterie and house-made cheeses” with a nose-to-tail philosophy that will see the kitchen butcher its own animals. In the upstairs rooms, checks will average $30 to $45 per person, including wine.

Charged with bringing those proteins and veggies to the plate is a

“growth obsessed”

By Colleen Isherwood, Senior Editor

Charcuterie board. kitchen headed up by executive chef Kyle Rose and chef de cuisine Byron Hallett, who worked together at Auberge du Petit Prince, in London, Ont. Local sourcing will also shape the drinks menu. For instance, there will be 13 draft and at least 15 bottled beers, with Ontario craft brews comprising at least 70 per cent of each list, said Wigan. Ontario wines will make up about three-quarters of the 30-plus-bottle wine list that will feature at least 10 vintages by the glass.

Junction 56, a Stratford distillery expected to launch in June, will supply vodka for the planned six in-house cocktails and 10 classic mixed drinks.

Also expected to open in June is a 1,000-square-foot, 30-seat patio designed with a “French-country” look, said Wigan.

MISSISSAUGA, Ont. — Whether it’s the whole international company or just the Canadian operations, Compass Group is big. Saajid Khan, CEO of Compass Group Canada and Ian Bullock, vice-president purchasing and Foodbuy, gave facts and figures on Compass Group’s size, and ideas on how foodservice operators and customers can best work with them, at a Food & Consumer Products of Canada breakfast at the International Centre in April.

The whole company, which has its headquarters in England, did £17.1 billion or $25 billion Canadian in business last year. At half a million employees, it is the 11th largest company in the world.

Canada has the fifth largest operation of the 50 countries in the Compass Group family spending $600 million per year on food, while Foodbuy Canada, its procurement arm, buys $400 million, for a total of more than $1 billion per year, said Bullock.

“We are absolutely a growth obsessed company,” Khan told the group of about 60 people. “We do $170 million in new business each year. Our client retention is 97 per cent in Canada, compared to 95 per cent in North America and 94 per cent globally.”

Khan identified six markets for

the company: education, healthcare, business and industry, offshore and remote, support services (cleaning), and Foodbuy. In each one of those sectors, Compass Group Canada is the largest player in the country with thousands of clients. Those clients include Air Canada’s 181 lounges coast to coast, which gives Compass access to corporate Canada. External and brand partners include 145 Tim Hortons and dozens of other brands, he said.

Bullock said that Foodbuy is North America’s largest food procurement company with 3,500 members. “Since 2000, we have had 100 per cent retention,” he said. “We have never had a member leave.”

Khan called on food manufacturers to have a less transactional relationship with Compass Group. “We need your superior understanding of some of our demographics. Feeding people from Asia is different from feeding students, or thousands of oil sand workers that require 17,000 beds and three meals a day. We need specific solutions to significant markets.

“We are spending a lot of money on R&D, and we would like you to work with us on that. For example, you can work with us on package size.

We need to feed 1,000 people, not 20. It’s basic stuff — recognizing the scale of our markets and the differences from the retail world.”

Paramount Fine Foods growing, opens new concept

Mohamad Fakih.

TORONTO — Lebanese restaurant chain Paramount Fine Foods is in the midst of expansion, with its most recent openings in Niagara Falls, Ont., and Pearson International Airport, and recently launched a new concept.

Paramount president and chief executive officer Mohamad Fakih said his current position is the result of a very good mistake.

Fakih was going on a trip and stopped to pick up baklava on his wife’s request, when the bakery owner

recognized him from a magazine article and asked him for a loan. “Two days after, he called me and said the money’s gone and I’m not paying you back,” Fakih said. He decided to buy out the nearly bankrupt Paramount Fine Foods.

“I realized there is a big gap in that niche market,” he said, adding the majority of Middle Eastern eateries were small, unorganized and sometimes unclean mom and pop operations.

He decided to take the Middle Eastern experience he knows and deliver it in Canada.

He took over the Mississauga, Ont., space at Dixie Road and Eglington Avenue in 2007, knowing nothing about the food industry. Having quite a bit of experience in other areas of business, he learned and hired the right people.

“It was a challenge in the beginning; very difficult. When I took it over, it was 60-70,000 sales a month; we turned it into 90,000 sales a week by introducing [more] Middle Eastern food,” said Fakih.

He turned Paramount’s focus from sweets to include more meals.

In 2009, he opened another location, which Fakih says was a mess. He took a two-year hiatus from opening new stores to create a replicable system and consistent recipes. The solution was to cook in a distribution centre for both locations.

Opening at Yonge and Dundas at the end of 2010 was a test for the brand moving out of the suburbs to a high-traffic area with plenty of eating options. “It was a good move; it’s one

of our most successful stores,” said Fakih.

He opened two more corporate stores (in London and Hamilton, Ont.) before franchising, which started last year.

There are now 15 locations under the Paramount Fine Foods system, which includes Paramount Butcher Shop and the recently launched quick-sevice concept Fresh East.

By the end of the year, Fakih said there should be 29 locations systemwide including two out-of-province in

Edmonton and three in Florida. He said he is also considering the British Columbia market.

The first Fresh East location opened last year in London, Ont. at Western University and one opened in Erin Mills Town Centre in Mississauga in March. Two more Fresh East concepts are in the works.

“Last year we moved our production to a very big building — 15,000 square feet,” said Fakih, adding this allows Paramount to accommodate university and hospital foodservice.

Paramount Fine Foods exterior.

May 2015 | 7

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

The importance of convenience in foodservice

By Scott Stewart At its core, the foodservice industry is the result of a consumer’s need for convenience. Whether quick service (QSR) or full service (FSR), restaurants across the board offer Canadians food faster than they could have prepared it at home with none of the mess. Amid all the trends that have come and gone in this industry, the foundation of convenience in foodservice has prevailed.

However, this part of the dining experience is often overlooked in favour of food quality, choice on the menu and pricing.

But as such an important factor to driving visits, would it not be beneficial for operators to understand how they can improve on convenience? Convenience can mean much more than simply the proximity of a location, and operators should consider the best ways to improve on this factor.

The importance of convenience According to the NPD Group, convenience is the number 1 reason consumers cite when choosing a restaurant overall. It is the number 1 reason in QSR and number 2 reason in FSR (second only to loyalty), indicating it is a significant driver throughout the entire market.

In QSR, convenience is salient, to the point that it is essentially in the names of the segment (“quick service”, “fast food”); however, convenience in the FSR segment is more difficult to pinpoint. What is a convenient FSR experience? What can be done to make an FSR more convenient to consumers beyond opening another location? The first place to start would be to uncover which consumers are most likely to be looking for convenience and then cater specifically to them.

One instance in higher demand for convenience in FSR occasions is customers coming from work. FSR consumers who came from work are about 20 per cent more likely to have chosen the restaurant based on convenience than the average FSR consumer. This means that for restaurateurs located near offices and workplaces, convenience should be a key focus with quick turnaround times, easy to get to and fast service, because it is more likely these people are choosing a restaurant based on convenience.

When thinking of FSR occasions that came from work, the

first thought for many might be that it is likely a lunch occasion.

A lunch occasion is actually more likely than other daypart to be driven by convenience in FSR (39 per cent of lunch visits versus 35 per cent of total visits). As such, operators who are open at lunch or looking to drive growth to their lunch business must realize that convenience will play a larger role at this daypart than at supper. These consumers are on tighter timelines and are more sensitive about how long they are in the restaurant — and it is imperative that operators deliver on that need.

Creating convenience Although we’ve established the importance of convenience, there still needs to be a way to create convenience without the expensive endeavour of building more units. And it has to be more than simply speeding up service, a feat that is becoming increasingly challenging as menus become more complex and kitchen staff is tasked with a long list of dishes to prepare.

One potential solution to this issue is the access mode of the restaurant; that is, how consumers can order, pick up and consume their meal. At FSR lunch, consumers pre-order their meals 6 per cent of the time, up from 5 per cent in 2011. In volume, pre-ordered FSR lunches have increased by an average of 8 per cent per year since 2011, while total traffic has only grown by only 1 per cent per year.

Dovetailing this increasing demand for pre-ordering at FSR lunch, off-premise lunch occasions at FSR (carry-out, drive-thru, delivery) have grown by almost 6 per cent per year since 2011,

again outpacing the 1 per cent growth of the overall segment.

While off-premise only accounts for about 17 per cent of FSR lunch occasions, its growth indicates a shift in the way some people use this segment at this daypart.

Bringing these emerging access modes together is the fact that off-premise lunch occasions at FSR are 20 per cent more likely than average to be driven by convenience, and 22 per cent more likely than average to be pre-ordered. This means that building these programs into your own FSR can help an operator become more convenient without needing to overhaul kitchen operations or build new units.

Capitalizing on all opportunities Since it will always be difficult to develop convenience through traditional methods like new locations and faster operations, it is important to create convenience in new and creative ways. One of those ways is for FSRs to offer consumers simple pre-order options, as well as a developed off-premise presence. This will support growth at the most convenience-driven occasion, lunch, while making the restaurant more accessible and top of mind throughout all occasions.

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.

Photo by William Murphy.

Getting together on Market Street TORONTO — For two weeks in April, Market Street restaurants came together to bring lunch customers to their neck of Toronto.

Six eateries opened last year just west of the St. Lawrence Market following redevelopment of the area.

In an effort to establish itself as a food destination the in-

dependent operators are sharing marketing under the banner Tastes of Market Street.

Barsa Taberna, Bindia, Market Street Catch, Evolution Food Co. and Pastizza put on price-fixed lunch menus representing what they bring to the table in an event dubbed Marketlicious, which ran from April 16 to 30.

FOR DEVELOPMENT

CALL US NOW:

Marianne Schuts 888-822-7981 x 127 marianne.schuts@littlecaesars.ca www.littlecaesars.ca

8 | Ontario Restaurant News

Pastizza interior.

Barsa Taberna chef Michael G. Smith.

FOODSERVICE FOR THE PAN AM AND PARAPAN AM GAMES

W

hen this issue of Ontario Restaurant News hits desks it will be less than two months until the 2015 Toronto Pan Am/Parapan Am Games, which run from July 10 – 26 and Aug. 7 – 15, respectively.

About 7,600 athletes from 41 countries in the Americas and Caribbean will descend on the province competing at more than 30 venues in 16 municipalities. With headquarters at the CIBC Pan/Parapan Am Athletes’ Village in downtown Toronto, there are beds for approximately 7,100 athletes, coaches and team officials for the Pan Am Games and 3,200 beds for the Parapan Am Games, according to the organizing committee, TO2015.

The Games will also operate five satellite accommodations for athletes and officials, to reduce travel time, in Hamilton at McMaster University; Niagara at Brock University; Alliston at Nottawasaga Resort; Barrie at Horseshoe Valley Resort; and in Minden at Pinestone Resort.

The Athletes’ Village is designed to be accessible and will incorporate a range of amenities including a fitness centre, a temporary dining hall, a hair salon, banking services, a coffee shop, a general store, a prosthetic and wheelchair repair centre, a polyclinic offering health care services and a multi-faith centre.

Funded by the province of Ontario, the Athletes’ Village sits on a redeveloped brownfield site in downtown Toronto next to the Don River.

Completed by Dundee Kilmer Developments on Feb. 20, the 14-hectare village will become a multiuse community following the Games and will include a market and affordable housing.

TO2015 is forecasting 10,000 athletes, coaches and officials will be fed at the Athletes Village during the course of the Games, which includes preparing and serving 464,000 meals.

ATHLETE’S VILLAGE Sodexo received the foodservice contract for the Athlete’s Village and executive chef Stephen Lee and his team will represent Toronto through their menu and concept.

Lee has been cooking for more than three decades, was involved in the Vancouver 2010 Athlete’s Village and was the executive sous chef for the Glasgow Commonwealth Games last year.

The number of meals served every day will vary with an estimated high of 20,000 for a seven-to-10-day stretch. In total, Lee and his team expect to serve more than 450,000 meals.

“The main dining hall is the size of a soccer field, so it’s 50 metres by 100 metres,” said Lee. The kitchen tent is 40 by 80 metres.

To run the dining facilities, Sodexo is hiring between 500 and 600 people. The 2,200seat dining hall opens July 1 and runs through Aug. 17 at noon. A more casual outdoor barbecue seats about 400.

At peak times, Lee estimates they will need 400 employees per day for foodservice operations.

The menu will be on a six-day cycle with

50 different food offerings daily, so athletes can have plenty of choice, said Lee. “Toronto is always under construction, so we’re using scaffolding as our display points around our stations and we are putting in our version of a food truck,” said Lee. “It’s not an actual food truck, we couldn’t get that in the building, but we’re going to have a food truck that actually looks like a streetcar; we’ve got parts from actual streetcars that we’re going to use in the design and build of the food truck station.”

The four additional hot stations are also in line with Toronto themes: Spadina Avenue will focus on Asian food; Little Italy will feature pizza and pasta; the Kensington station will focus on “high-end, superfood salads;” and St. Lawrence Market station will have eight to 10 daily grilled items prepared onsite.

“We’re trying to cook everything as close to and in front of the customers as possible,” said Lee. A 60-foot Niagara station will feature deli items such as salads, fruits, breakfast cereal, yogurt, sushi and charcuterie. TTC bus shelters will serve condiments and refreshments.

The dining tent at the Athlete’s Village.

The food truck will offer street food classics such as pulled pork sandwiches, bison burgers and poutine. “Although the athletes are on very strict [diets] before and during their event, once their event’s over, they do like to unload and eat a lot of different foods,” Lee said. “You offer healthy food and people want to eat healthy food and they know what their nutritionals are, but there is also a time that they need to unwind and let loose for a little bit.”

Every country is represented by a chef de mission, who will provide feedback dur-

ing the Games. In the lead up, Lee met with these chefs to determine needs and requests for things like almond butter, which Sodexo has added.

“People ask all the time, what do the athlete’s eat and how do you decide how much food you need and it really has to come down to balance,” said Lee, noting quantity and nutritional needs vary between individual athletes.

“Our job is just to be there in the background and give them that nutrition and that energy to make it work,” said Lee.

ATHLETE’S VILLAGE BY THE NUMBERS

Numbers provided by Sodexo.

1 0 | Ontario Restaurant News

CASE STUDY: PAN AM TASTE TRAIL The Hills of Headwaters Tourism Association is gearing up for the influx of visitors the Pan Am Games will bring and plans to shine a spotlight on the region’s food and beverage industry.

It is expected that the Caledon Pan Am Equestrian Park and the nearby Pan Am Cross-Country Centre will play host to nearly 150 Pan Am equestrian athletes and at least 3,000 spectators per day.

The Pan Am Taste trail was designed help those visitors explore the municipalities and get to know (and hopefully love) the region, which consists of 2,500 square kilometres.

The 18 participating operators include producers, retailers, restaurants, cafes and beverage purveyors. Regional retailers including Heatherlea Farm Market, Forage Restaurant, Spirit Tree Cidery, Caledon Hills Coffee Co. and Pommies Cider will be participants in the trail.

To participate, the operators must have a Pan Am-themed item on the menu for the duration of the taste trail. For example, Shaw Creek Café, located in the Alton Mill Arts Centre, has dubbed a double-shot caramel

latte a Gold Medal, with Silver Medal referring to an Earl Grey vanilla tea latte and Bronze Medal to a cinnamon chai latte. At Gourmandissimo, chef Gilles Roche created seasonal rustic pissaladière alla Caledon, a classic dish from Southern France, where he was raised.

“For us, tourism is how we draw people around the region to partake in all of the other offerings. It’s great that the Games are here, but if everybody just goes to the park and leaves, it’s not going to drive our tourism economy,” said Hills of Headwaters Tourism Association executive director Michele Harris.

Harris said the idea was inspired by how major sporting events have signature food items such as strawberries and cream at Wimbledon or the mint julep at the Kentucky Derby.

Instead of creating one signature item, the tourism association thought it would encourage more people to discover the variety in the region if operators could design their own Pan Am items.

The Pan Am Taste Trail also encourages

Pommies’ rubarb cocktail for the Pan Am Taste Trail. participating operators to focus on local items and showcase sense of place.

“We have a big geography and most of our operators are owner-operators; that’s our biggest appeal,” said Harris. “The legacy of the Games for us is critical … our mandate for the Games is to provide an exceptional visitor experience and that is by taking part in all of the other things. We’ve got art festivals happening, because we know that visitors,

once they leave the park, are going to want something to do and we want to keep them within our geography to extend the tourism experience.”

Harris said an equally important goal is to encourage repeat visits.

“If we whet their appetite literally and figuratively during the Games, we want to encourage them to come back and visit again,” she said.

ACCESSIBILITY AT THE GAMES With more than 1,600 para-athletes from 28 nations about to descend on Toronto for the Parapan Am Games, the city and surrounding areas have been working to ensure accessibility for all attendees.

“I fully believe that the TORONTO 2015 Parapan America Games will be historic,” International Paralympic Committee chief executive officer Xavier Gonzalez said in a statement.

“The Games are accessible for all, not just for the athletes, but also for the spectators, with every single venue having accessible seating and benefitting from accessible transport links.”

According to the Games organizing committee TO2015, thousands of volunteers — the largest call in Canadian peace-time history — will be provided with accessibility training, developed with the support of the Accessibility Directorate of Ontario.

The course will happen through an online learning module and will give volunteers a better understanding of accessibility and the ability to properly support athletes, spectators and tourists of all abilities.

“This will result in over 23,000 Ontarians becoming trained to properly support athletes, spectators and tourists of all abilities,” Brigitte Marleau, senior advisor of media and communications for the ministry of economic development, employment and infrastructure said in an email.

Marleau added the online course will be made available post-games to businesses, organizations and committees who use volunteers for events and festivals.

According to TO2015, all medals for both the Pan Am and Parapan Am will have braille and the Parapan Torch Relay will travel through

AFTER THE GAMES In April, Dundee Kilmer Developments announced seven retailers will become part of the Canary District, the multi-purpose residential community to be located on the site of the Athlete’s Village following the games.

The neighbourhood, which will include a combination of condos, student residences for George Brown College and affordable rental housing, sits beside Corktown Commons, an 18-acre public park developed by Waterfront Toronto.

The announced retailers are Dark Horse Espresso Bar, Fuels Plus, OpusGlow Concept Spa, Pizza e Pazzi, Tabule Middle Eastern Cuisine, The Running Room and Think Fitness Studio.

They were secured through a partnership with LiveWorkLearnPlay (LWLP), Inc., the international real estate development and

advisory firm also responsible for Toronto’s Distillery District.

LWLP partner and principal Rob Spainer said the firm uses its “targeted leasing and casting” process to attract retail and foodservice operators.

“We’re responsible for what I’ll call curating and handpicking the restaurateurs to form part of the project once the Games are over,” said Spainer.

Fuel Plus is a café offering protein shakes, specialty coffee drinks and healthy food options. Dark Horse Espresso Bar has four Toronto locations and is “devoted to creating community-focused café environments that become essential parts of their urban surroundings,” according to a statement. Pizza e Pazzi will be opening its third location in the district, serving up Neapolitan pies. Tab-

various communities across the province, raising awareness for accessibility and athletes with disabilities.

“All of the 31 competition venues will meet applicable accessibility requirements and ensure persons with accessibility challenges can use these facilities fully, either as participants or spectators,” Marleau said.

Approximately 270 units at the Athlete’s Village will be accessible and post-Games, a minimum of 10 per cent of affordable rental housing units will also be accessible.

Accessible seating tickets will be made available with the option of purchasing an adjacent seat for a companion or support person at a discounted price.

As for getting people around during the games, the ministry of transportation is working with public transit and municipalities to “devel-

ule, which has locations on Queen and Yonge streets, features fresh ingredients and chef Rony Goraichy’s interpretation of traditional Middle Eastern dishes. “To become part of a community that fosters health and wellness is truly sensational,” said Tabule co-owner Diana Sideris.

When fully built, there will be 46,000 square feet of ground floor retail space.

Spainer said there will be about 20 commercial tenants in the two-phase development ranging in size from less than 400 to 4,000 square feet.

LWLP is looking for “unique and independent retail” within Canary District’s “health and wellness” theme.

While Toronto’s neighbourhoods were created organically, LWLP is tasked with mimicking that growth, which it does by actively pursuing mom and pop operations that are the best in class within their category.

op a safe, reliable and accessible transportation plan.”

Americas Paralympic Committe president Jose Luis Campo visted the sites prior to the Games.

“The TORONTO 2015 Parapan Am Games will be the fifth edition of the Games and with five months to go, they are in fantastic shape, the best prepared yet,” he said in a statement.

The Parapan Am Games will take place from August 7 to 15. They will be the largest para-sport event to take place in the country since the 1976 Paralympic Games, also held in Toronto.

“The games will leave a proud legacy that includes accessibility and show the world why Ontario is a great place for everyone to live, work and play,” Marleau said.

“We’ll look at anywhere between five and 40 operators for any given space,” said Spainer.

In terms of future foodservice operators, LWLP is still looking for a neighbourhood pub, a farm-to-table bistro and an international tapas restaurant. A niche market and grocery will include bakery, cheese, fish, meat and produce operators.

Future Canary District residents won’t find a national chain or competing categories.

Spainer said this approach is “like Noah’s Ark, but cut in half; one of everything for ever and ever, because we want to curate the right type of retail for the ground floor to allow those operators to have the greatest chance of success.”

Phase one, the Canary District Condominiums, is expected to be open next summer, while phase two, Canary Park Condominiums and Townhomes, is expected to be complete in the next three to five years.

May 2015 | 1 1

BEVERAGE NEWS

Junction 56 to pour hand-crafted whisky STRATFORD, Ont. — A new craft distillery is set to launch in Stratford, Ont., under the banner Junction 56.

Owner and operator Mike Heisz said the business will be up and running mid-May at 45 Cambria St., creating hand-crafted vodka, gin, whisky and an unaged whisky.

“The main focus will be gin and whisky,” Heisz said, adding he will also be working with local mixologists looking for flavoured liquors.

“I’ve met with a couple of restaurants looking for different infusions.”

Heisz said about three and a half years ago,

he was at Savour Stratford at a whisky tasting event. “We had eight shots of different whiskies and I turned to my friend and said, ‘We should make this.’”

After some research, Heisz found craft distilling is booming in the U.S., and a year ago, he quit his job at a large tech company to start the venture.

Heisz went south of the border to take a course at a distillery to learn the craft.

The building is 40,000 square feet over two floors, but Heisz said he’ll only use about 5,000 square feet and lease out the rest. He plans to

have enough room to age 50 to 60 barrels and operate a retail space.

“We’re allowed to have a retail space, but not a tasting room,” said Heisz, adding liquor legislation in the province is about 10 to 15 years behind beer. “Ideally, I’d like to make this an artisanal food building, but that’s going to take a lot of time.”

The still and the mash tun can produce about 130 litres of alcohol per run. Heisz said theoretically, he could do three runs a day, but Junction 56’s current size can only manage about one or two a week.

Heisz said name Junction comes from the fact the building sits near train tracks and the number comes from the history books. “1856 is when trains first came to Stratford,” he said.

“Stratford is a really great community for supporting local, and I intend to be as local as possible,” Heisz said, adding all the grain will come from Chepstow, Ont., near where Heisz grew up.

His plan is to grow to a point where he is running batches once or twice a day and hire on more staff as soon as he knows he can afford to do so.

California wine showcases banner year at fair TORONTO — The 36th annual California Wine Fair featured 125 wineries pouring about 450 wines on the Toronto stop held April 13 at the Fairmont Royal York.

“With three back-to-back California vintages (2012, 2013 and 2014) heralded for their high quality and size, we have the ability to meet consumer demand for our wines both in the U.S. and abroad,” said California Wine Institute president Robert Koch.

Canada is the second largest export market for California wines with $487 million following only the European Union’s 28 member countries.

“California Wine sales experienced strong growth in all the major markets across Canada during 2014. Retail sales now exceed a record six million cases and $1 billion with the strongest increases in the provinces of Quebec and Alberta,” said Rick Slomka, Wine Institute director for Canada.

He said California wines are successful in all price segments. “In store promotions in the major markets have created a solid base and strong momentum for California wines which will be needed to offset the challenges of a stronger U.S. dollar.”

The LCBO reported that California wine sales grew by 13 per cent last year from $250.2 million to $282.8 million. California vintages grew by 18.2 per cent.

California wines represent the third largest selling category in the province (following Ontario and Italy) with its vintages taking the

number 1 spot. Wines from the Golden State account for 15.2 per cent of the LCBO market share. Reds remain most popular with sales up 12 per cent and, within the category, cabernet sauvignon sold most with a 20 per cent increase.

According to the LCBO, different varietals are showing growth, for example, moscato sales were up 35 per cent.

Chris Benziger.

Meet and greet.

FROM GREECE NOW AVAILABLE AT THE LCBO LICENSEE DEPOT ONLY SKOURAS CUVÉE PRESTIGE CABERNET SAUVIGNON - AGHIORGHITIKO LCBO# 372979, 750mL, 13.5%, D-7g/L, $10.55 PLUS HST

SKOURAS CUVÉE PRESTIGE MOSCOFILERO - RODITIS LCBO# 372961, 750mL, 12.5%, XD-2g/L, $10.55 PLUS HST

PROUDLY REPRESENTED IN ONTARIO BY KOLONAKI GROUP 416-630-7392 WWW.KOLONAKIGROUP.COM

1 2 | Ontario Restaurant News

Hundreds gathered at the California Wine Fair..

BEVERAGE NEWS

FreshTAP gaining steam with Ontario restaurants BEAMSVILLE, Ont. — After bringing Vancouver-based FreshTAP to Ontario about a year ago, partners Allan Schmidt, Brian Schmidt and Cameron West have expanded kegged options from their own Vineland Estates wines to eight Ontario wineries.

Founded in February 2011 in Vancouver by Mike Macquisten and Steve Thorp, FreshTAP is kegging product for about 75 wineries in B.C. In Ontario, VQA wines on tap are being served in almost 100 restaurants, with McEwan Group’s restaurants an earlier adopter.

Vineland Estates president Allan Schmidt said early notions of wine on tap were that it was for inexpensive wines for use in banquet halls, but this isn’t the case, and response has been coming from higher-end eateries.

“The consumers are receptive of the fact that if high-quality craft beer can be on tap, then so can wine,” said Schmidt.

From its 5,000-square-foot facility in Beamsville, Ont., FreshTAP Ontario kegs wines from Creekside Estate Winery, Henry of Pelham Estate Winery, Mike Weir Winery, Stoney Ridge, Reif Estate Winery, House Wine Co., Field-

ing Winery and Vineland Estates into 19.5-litre stainless steel kegs, which equates to 26 bottles or 130 five-ounce glasses.

Schmidt said FreshTAP Ontario is also in discussions with four more wineries. “I imagine that we’ll be adding at least a dozen new wineries every year,” he added.

Vineland started with its own wines, but with operators looking to have a selection on tap, they paired up with FreshTAP to set up an Ontario franchise operation. “Technically, we’re kegging wine for our competitors, but we don’t see it that way,” said Schmidt, who is also the chair of the Wine Council of Ontario. His brother, Brian, is the chair of the Vintners Quality Alliance.

“We’re really doing this for the betterment of the whole industry and it does help our winery as well, it grows the category.”

Popular in the U.S., wine on tap is the “smarter, fresher, friendlier” way to sell by the

glass, said Schmidt.

With restaurants reluctant to put higherpriced wines on the by-the-glass list, wine on tap allows them to do so without worrying about wastage. “What restaurants were excited about is a lot of the more premium VQA wines that are available now in kegs, they can afford to put them on tap, because there is 130 glasses in a keg and the first glass is going to be as fresh as the last glass, even if it’s eight months later,” said Schmidt. Installation is similar to a beer draft system, but the equipment is different. The hose is not permeable by oxygen and wine is pushed through with a blend of nitrogen and CO2.

“The biggest advantage of this is the environmental footprint and how much friendlier this is for the environment because we’re eliminating millions of pounds of waste from landfills including glass and corks and labels,” said Schmidt.

Ontario Beer Award winners TORONTO — On April 9, the province’s brewing industry gathered at the 12th annual Ontario Beer Awards.

Beer of the Year went to Amsterdam Brewing Co.’s Double Tempest, while Trafalgar Brewing’s Pumpkin Ale picked up Newcomer of the Year, which goes to the highest score for a newcomer to the competition.

Gold, silver and bronze medals were handed out in 30 style categories.

Many of Ontario’s craft breweries were on hand at the event to celebrate the growing industry, meet and mingle with peers and take home awards.

For a complete list of winners visit: www.canadianrestaurantnews.com.

May 2015 | 1 3

THE BIG PICTURE

Making restaurants more accessible

W

ith the Pan Am and Parapan Am Games just around the corner, along with the province’s deadline of 2025 to make Ontario fully accessible, Ontario Restaurant News gathered information for operators looking to ensure their restaurants are open to all customers.

“Many restaurants, and I think especially some of the smaller ones, are either not aware or not complying because the front-line staff are still not aware of offering accessible customer service,” said Yin Brown, a manager and advocate with Canadian National Institute for the Blind. “We are making headway, especially with the Parapan Am Games coming, but I think from our clients perspective, there is still much to be done with restaurants.”

Accessibility: it’s the law According to Brown, only 30 per cent of businesses in Ontario filed its initial and mandatory accessibility report by the deadline of Dec. 31, 2012. Organizations with more than 50 employees also had to file a second report by Jan. 1, 2014, outlining accessibility policies and plans. These deadlines (and future deadlines, as outlined on the Government of Ontario’s website) were put in place by the province to help meet the goal of being fully accessible by 2025 and businesses can face inspections and fines for noncompliance.

As of January 1, 2015 common requirements that apply to restaurants of all sizes include: providing accessible customer service, including training staff to serve customers with disabilities; providing emergency and public safety information in accessible formats for staff and customers on request; having policies to help achieve accessibility goals and inform employees and customers about them; and consid-

ering accessibility when purchasing or designing self-service kiosks. Requirements being phased in include: making new websites or significantly updated ones accessible; providing additional accessibility training for staff; providing accessible formats for publicly available information; and making employment practices accessible.

The Government of Ontario offers free tools and resources on its website to help organizations meet and understand accessibility requirements.

Dining with visually impaired “When a customer does come in, the first thing is to ask is if they want assistance,” said Brown, adding from her own experience as a visually-impaired person this will avoid any unwanted over-service.

“I’ve had servers even want to open my milk carton, where I can do that,” she said.

Create clear paths and have accessible tables where lighting and noise can be moderated to meet specific needs and where space can be made for wheelchairs and seeing-eye dogs.

When serving plates, Brown said, servers can use a clock description — the potatoes are at six o’clock; the meat is at nine o’clock — and let customers know when and where drinks are being placed on the table.

“At the same time be discreet and maintain the confidentiality of the individual,” Brown said, adding servers should check in frequently and never assume it’s not the blind person paying.

“I think it’s important to remember that every person has a disability at some point in their lives,” Brown said. “If we could just have an open mind to not make assumptions about what a person is capable of and just ask, that will go a long way.”

Websites and menus Making your restaurant accessible isn’t simply a matter of training staff and making sure the physical location is prepared. Operators must also consider their online presence and provide accessible menus.

“Sometimes simply reading the menu — not the entire menu, but go through the categories and give an overview — is best, but providing customers with braille, high-contrast or largeprint menus can also be valuable,” Brown said, adding she always wants to hear about daily specials that are not typically on the menu.

Geof Collis, who is visually-impaired and an accessibility advocate, said he’d prefer not to rely on servers to read out the menu and created aMENU to help bridge the gap. The service allows restaurants to post a link on the websites which redirects users to accessible menus for an annual fee of $150. The CN Tower’s 360 Restaurant and the Chelsea Hotel Toronto already use this service, which provides large print, high contrast and a variety of other modes to make menus accessible to the visually impaired.

While providing braille menus is an option, Collis said only a low percentage of people can understand it.

“Everyone benefits from barrier-free amenities regardless of ability,” said StopGap founder Luke Anderson. “Whether someone might use a wheelchair, a parent pushing a stroller or a delivery person using a cart to haul heavy packages, a simple ramp makes everybody’s life easier.”

Anderson also pointed out that at some point, whether through sickness or injury, everyone will need to rely on barrier-free access.

“We have built ramps to suit many different stepped entrances including single and multistepped entryways, from simple, single-step, deployable ramps to permanent building codecompliant ramps,” Anderson said, adding a fee may be charged through the team’s Ramps on Request program depending on the complexity.

On May 29, StopGap will hold a fundraising event called Ramp Up 2015 with tickets available through www.stopgap.ca.

“Funds raised through the event will go toward bringing a community ramp project to six different Ontario communities this summer and ultimately help us with our mission of raising awareness and removing barriers,” Anderson said.

Mind the gap At the entrance of many businesses and restaurants, the door is raised above ground level creating an insurmountable step for those in wheelchairs. A Toronto-based charity organization is helping to bridge that gap and make entrances accessible with brightly-coloured deployable access ramps.

The StopGap Foundation allows business owners to put a ramp in front of their locations at no cost through material donations and volunteer labour.

StopGap ramps.

Tetra and Vine dishes it out WE'RE SERIOUS ABOUT DEVELOPMENT!

CALL US NOW:

Marianne Schuts 888-822-7981 x 127 marianne.schuts@littlecaesars.ca www.littlecaesars.ca

1 4 | Ontario Restaurant News

BOWMANVILLE, Ont. — After a five-year search for a suitable location Tetra Kitchen and Vines has found a home at 570 Longworth Ave., in Bowmanville, Ont. The new restaurant is a sister location of Chatterpaul’s, a staple on the Whitby, Ont., culinary stage for the past eight years.

“It’s never been what I would call a cake walk,” said co-owner Penny Johansen. “We have the most amazing customer support and people are always saying we should open a restaurant here or there.”

Tetra Kitchen and Vine is backed by four partners: Johansen, her husband chef James (Chad) Chatterpaul, Chad Chatterpaul, Penny Johansen, Mark Homer and Ryan Johansen . her son Ryan Johansen and Mark Homer. Chef Chatterpaul has more trout with crab risotto; game burger made in house with lamb, than 26 years experience in the business.

The 2,500-square-foot eatery has more than 100 seats with venison, wild boar and beef; and roasted breast of duck with 60 seats in the dining room, 20 seats at the bar and 30 seats on garlic, whiskey, cherry and white chocolate jam reduction. The the patio. Tetra is open to catering events, private out-of-house restaurant also has a complete children’s menu.

“Our style of food has so much flavour,” Johansen said. parties and reservations.

Tetra Kitchen and Vine serves up a number of international “We’ve had more than 100 letters saying it’s the best food dishes including: lobster spring rolls; shrimp escargot; rainbow they’ve ever had in their lives.”

Pangaea restaurant makes own cheese TORONTO — Chef Martin Kouprie has been making cheese for about a year and since then, it has become part of an in-house cheese program for Pangaea.

The restaurant has launched curated wine and cheese tastings on Tuesday nights featuring Kouprie’s creations and sommelier John Le Bihan’s pairings.

“As chefs we’re a curious bunch,” said Kouprie, who is always looking at the things that come into the kitchen and wondering if they could be made in house, asking, “Is it economical; is it feasible?”

When a chef came back from Simcoe County with milk, they ended up with 15 litres in the walk-in and decided to try their hand at making cheese. “We had quite a few failures along the way,” said Kouprie, who eventually settled on using Harmony Organic as the base milk.

There are not many urban cheesemakers and, as far as Kouprie can tell, no Canadian restaurants make it in house. “I think it’s going to be a trend, or at least I hope it is,” he said.

Kouprie turned to cheese mavens Margaret Peters of Glengarry Cheesemaking in Lancaster, Ont., Monforte Dairy’s Ruth Klahsen and Vivian Szebeny at Upper Canada Cheese Company in Jordan, Ont. for a bit of guidance along the way.

Kouprie built his own cheese press and con-

verted a fridge into an area for aging.

“I’m involved in the cheesemaking, but I don’t take a lot of credit for it because it’s a natural process,” said Kourprie.

At a Cutting the Cheese event on April 15, Kouprie unveiled a trio of soft rind cheeses: Annex, a camembert style paired with Vineland Unoaked Chardonnay/Pangaea House White; Port Lands, a valençay; and a cambozola-style cheese called Rosedale, named after a wealthy area in Toronto, “because it’s rich and has blue veins,” said Kouprie.

To date, he has made about 20 different styles, naming a number for neighbourhoods sharing characteristics with the cheese’s European heritage. The parmesan-style is named Palmerston, for example. “I’m trying to figure out which ones I’m really good at,” said Kouprie. “Consistency becomes more consistent the more I learn and the better I get at it.”

With a yield of about 10 per cent of the milk used, a block costs about $44 to make.

“We can’t make all the cheese we use, because we use too much of it,” said Kouprie, adding the in-house creations are reserved for Pangaea’s cheese program.

Pangaea co-owner Peter Geary offered some tips on storing and serving semi-soft cheeses: keep soft-rind cheeses in loosely wrapped waxed paper in a food bag to maintain humidity and

Martin Kouprie cuts the cheese.

Below: A selection of soft cheeses and cheesemaking equipment. allow air to circulate; knives for soft cheeses have holes in the blade to avoid stickiness; do not store mild cheeses with strong-smelling foods; and semi-soft cheeses ripen at temperatures between 8 and 13 C. Le Bihan said it’s important to ensure the wine maintains its integrity without overpowering the cheese. Wine and cheese vary from batch to batch, so don’t be surprised if a good match doesn’t always work, he noted.

“To me, wine and cheese is the best combination of food and drink you could ever find,” Le Bihan said.

You can get restaurant news delivered straight to your inbox with our twice-monthly newsletter.

Restaurant News Report provides breaking national coverage and relevant regional stories in a concise, easy-to-read format.

Restaurant News Report comes out the first and third Tuesday of each month.

Sign up today at www.canadianrestaurantnews.com by selecting Newsletter Subscription.

May 2015 | 1 5

S U P P LY

Bonté Foods has busy start to 2015 DIEPPE, N.B. — In the first three months of 2015, Bonté Foods/Chris Brothers went fully gluten-free, landed a contract for a quarter million sandwiches and won the 2015 Dieppe Business Excellence Award.

The company started the year by announcing that all of its products are now gluten free, marking the culmination of two years of research and development.

Bonté president Mike Whittaker said while gluten-free products are not important to all Bonte’s customers, it is very important to a small percentage of deli buyers. “We need to appeal to 100 per cent of potential customers,” he said, adding it takes time to ensure “the exact same flavour profile is there.”

In early March, the company was awarded a contract for a second year by CFB Gagetown.

Under this deal, Bonté Foods/Chris Brothers will prepare boxed meals for troop exercises, including 250,000 sandwiches, in partnership with Mulder’s Meats of Oromocto, N.B. The Business Excellence Award, presented

by Expansion Dieppe and the City of Dieppe, celebrates the company’s contribution to the city’s economic development.

In addition to a supportive business climate, Whittaker credited Bonté’s hardworking em-

ployees to the company’s success. “It’s an accumulation of a lot of years of hard work and the nice thing about it is it’s a team award,” he said.

Bonté Foods/Chris Brothers employs more than 110 people at its southeastern New Brunswick plant and produces more than 300 food products for foodservice, grocery é and institutional markets across Canada.

The company’s product lines include preservative-free roasted chicken, black forest ham, oven-roasted turkey, corned beef brisket, pepperoni, salami, all-natural deli meats and various pizza toppings and can be found in many retail grocery chains throughout Canada.

Bonté also produces private label meats for Sysco, Compliments, Gordon Food Service, Saputo and many other national brands.

Bonté/Chris Brothers is owned by Truro, N.S.-based Trucorp Investments.

Bonté began operation in 1977 as a small meat supplier to local restaurants and has experienced continuous growth since.

“We’ve had some tumultuous times in our history competing in an arena that is dominated by the large national and international companies. So we’ve had to get by on our wits and be able to turn things around very quickly,” Whittaker said. “When you’re a smaller company

playing in a larger arena, you’ve got to find the advantages you have.”

He said the fact that the products are locally made gets a lot of support, and being a smaller company allows Bonté to respond to customer demands quickly.

Whittaker said the best move the company has made was to slim down its categories. In 2008, Bonté decided it would close its bakery and outsource sauces. “Bottom line is our one core competency was meats,” he said. “Our ability to sell meats was being hindered by the distraction of other divisions.”

Whittaker said the company’s meat sales are doing very well. “We call ourselves Atlantic Canada’s deli and we really are beginning to dominate in the meats category,” he said.

Mike Whittaker.

Bonte facility in Dieppe, N.B.

Sysco to buy Tannis

From left: Former Kendale Products owners Cal and Tim Kennedy, co-owner Brad Brunton, general manager Bobby D’Ambrosio and co-owner Greg Brunton.

Kendale gets new ownership FORT ERIE, Ont. — Kendale Products, Canada’s Broaster Chicken representative and exclusive distributor of Southern Pride Smokers, has new ownership and a new location.

The 53-year-old company was started by Harry P. Kennedy, who in addition to becoming the Canadian Broaster distributor, also operated The Homestead Café in Stouffville, Ont., serving up the fried chicken.

Kennedy’s sons Cal and Tim took on the business in 1977 and seeing an opportunity with a Tennessee-based, company brought Southern Pride Woodburning BBQ Pits and Smokers into

1 6 | Ontario Restaurant News

the mix about 20 years ago.

The Kennedy brothers have passed the torch to another pair of brothers: Brad and Greg Brunton, who were the first people to buy a Southern Pride smoker (an SPK-500) from Kendale.

Players in the Canadian rib fest scene under the names Billy Bones BBQ , Bone Daddy’s BBQ and OnSite Foodservice, the Bruntons have been purchasing their smokers from Kendale ever since.

Having a longstanding-relationship with the Bruntons, Cal is now the service expert and Tim

stayed on during the transition to show the new general manager Bobby D’Ambrosio the ropes.

The company changed hands in January and moved to Fort Erie, Ont. on May 13 to a new facility with an on-site showroom, workshop and warehouse.

Cal and Tim made it a point to get to know their customers and the company’s growth over the years is attributed to its passion, consistency and ongoing service and support of equipment.

D’Ambrosio said the new owners intend to maintain those company values, and be more aggressive expanding its Canadian presence.

OTTAWA — Sysco Canada announced on April 27 that it has agreed to acquire Tannis Food Distributors, a broadline foodservice distributor in Ottawa.

While financial terms of the deal were not disclosed, Sysco said Tannis had revenues of approximately $118 million (Canadian) in its most recent fiscal year. The transaction’s completion is subject to review by Canadian regulatory agencies.

“Tannis has a 75-year history of providing quality service to customers in Ottawa, Canada’s fourth-largest metropolitan market, and the surrounding areas,” said Randy White, president of Sysco Canada.

“This acquisition demonstrates Sysco’s commitment to better serve our customers, improve our service footprint, grow our business and achieve our goal of increasing sales in Canada.”

Upon completion of the transaction, the Tannis distribution facility in Ottawa will remain in place along with the existing employees and management team.

According to a Sysco spokesperson, things will remain “status quo” and the facility will continue to serve Eastern Ontario and Western Quebec.

S U P P LY

Just Eat invests $6M with TouchBistro TORONTO and NEW YORK — TouchBistro has received a $6-million strategic investment from U.K.-based online delivery company Just Eat. “We will take TouchBistro’s global expansion to an entirely new level with this latest round of funding,” Alex Barrotti, chief executive officer of TouchBistro, said in a statement.

“We are delighted to have the continued support of our previous investors for our latest

round and are particularly excited to have Just Eat involved as a strategic investor. We believe that TouchBistro and Just Eat individually provide restaurants with great services, but that an integrated solution makes for a much better customer experience.”

TouchBistro is a provider of iPad mobile point-of-sale solutions for the foodservice industry. Within the last year, the company has opened a New York office and almost tripled

Hendrix opens flagship location in Toronto

From left: Steve Tracey, Larry Vanderbaaren and Luke Vanderbaaren.

its customer base. “In the coming year, we will continue building out the functionality of our mobile POS solution, with a focus on mobile wallets, integration with popular apps that offer consumers more conveniences and extending the unique back and front of house functionality required by food and beverage services to improve efficiency,” Barrotti said.

Just Eat Canada is headquartered in Toronto and enables restaurants to connect with cus-

tomers ordering food for delivery. Currently, the company has more than 4,500 restaurants online nationally in major cities across the country.

“TouchBistro offers a level of customer focus with comprehensive yet simple-to-use point of sale features that are exactly what food service providers need to streamline operations and ensure their customers love their takeaway experiences,” said Todd Masse, managing director at Just Eat Canada.

TORONTO — Hendrix Restaurant Equipment & Supplies recently opened a flagship location in Toronto. The 10,000-square-food space is chock-full of products for foodservice professionals.

Located near Yorkdale at 77 Samor Rd., the showroom space is Hendrix’s 10th location.

The showroom provides clients with a full product inventory, a wide range of commercial equipment on display and an impressive tableware gallery featuring commercial china and glassware.

A full-service professional test kitchen hosts

a variety of events from interactive cooking classes to vendor demonstrations.

The store is open Monday to Friday from 8:30 a.m. to 5 p.m. and Saturdays from 10 a.m. until 5 p.m.

Hendrix Restaurant Equipment was founded in 1981 in Brockville, Ont., where the company’s head office remains today.

Since then, Hendrix has expanded nationwide.

Hendrix opened their doors to their suppliers on April 13 for the first event in the new Toronto showroom.

Hendrix showroom at Toronto location.

MARKETPLACE KITCHEN EXHAUST CLEANING

DON’T LET THIS HAPPEN TO YOU! 1-303-447-3334

MEET FIRE & HEALTH CODE REQUIREMENTS WHILE PROTECTING YOUR INVESTMENT!

TOLL FREE (844) 553-2683 HOODTECHCLEANING.COM

NEW CUSTOM DESIGNED Cookie Cutter-Press

Family Owned & Operated Since 1964

For cookies, crackers, cheese, pizza, playdough and more.

• Custom Designed Moulding & Embossing • PMS Colour Matching Available • Minimum Quantities as low as 5,000 pcs.

• FDA Approved & Certified Material when applicable • Made In Canada Let us help you, leave a lasting impression.

Stay Connected. @HarcoPlastics

675 The Parkway, Peterborough, ON K9J 7K2

1-800-361-5361 705-743-5361 Fax: 705-743-4312

www.harcoplastics.com sales@harco.on.ca

May 2015 | 1 7

John Phoenix left lasting legacy We Care gala wraps John Phoenix, CFE passed away from a heart attack on Monday, April 20, 2015 at the age of 67.

John joined CAFP Toronto Branch back in 1979 when it was still called the CFSEA (Canadian Food Service Executives Association). John was awarded the National Food Executive of the Year in 1993 and led the association as national president from 1994 to 1996. He was later recognized as a Life Member.

John leaves his wife, Marnie, and daughters Stacey (Sascha Keet) and Holly (Roger Gonzales).

“John’s heart and soul was with the association and he gave freely of his time to both the professional and student members. John was CAFP to the core with a huge heart,” said a tribute addressed to CAFP and IFSEA members in the national newsletter. “His wisdom, his absolute dedication and his tireless efforts will always be with us.

Goodbye dear friend, we will never forget.”

Mississauga, Ont. — In its 32nd year, Friends of We Care Foundation hosted its annual gala on May 2 at the International Centre.

Through the support of the foodservice and hospitality industry, a cheque for more than $1 million was presented to Easter Seals Canada at the vintage circus-themed event.

Friends of We Care raises money for Easter Seals Canada. Since its inception, Friends of We Care has generated more than $19.5 million, providing more than 78,000 days at

camp for children with disabilities to specialized summer camps across Canada.

Members of the foodservice and hospitality industry were recognized for their contributions to the industry and the community in general.

The Corporate Friends of We Care Award was presented to Olymel; the We Care Hall of Fame awarded was received by Murray Webb; and The Gary Wright Humanitarian Award was presented to Kevin Frankish.

PEOPLE

John Cunningham, Derek Mayes and Tony Elenis.

Municipal leaders, hospitality professionals, educators and students gathered on April 22 at the Best Western Plus Mariposa Inn in Orillia, Ont., as the Ontario Restaurant Hotel Motel Association celebrated the stars of Simcoe County and raised scholarship funds for hospitality and tourism students at Georgian College.

Candidates were nominated and voted on by both public and industry peers through a web and social media campaign, with more than 5,500 people casting 20,000 votes across the various categories. Simcoe County includes the towns of Collingwood, Midland, Penetanguishene, Orillia, Barrie, Borden, Alliston and Bradford, Ont. The industry award winners were as follows: Don Buckle, Cranberry Golf Resort and Living Water Resort, Collingwood – Hospitality Manager; Derek Mayes, Grape and Olive Wine and Martini Bistro, Orillia – Local Chef; Helen Cooper, Casino Rama, Rama – Industry Recognition; Kari Smith, Elite Party Rentals, Barrie – Foodservice and Hospitality Supplier; David White, Holiday Inn Barrie Hotel and Conference Centre, Barrie – Heart of House.

The people’s choice award winners were as follows: Lisa Dilworth, Big Chris BBQ , Barrie – Favourite Server; Ryan Zaroski, The Ranch, Barrie – Favourite Bartender; Big Chris BBQ , Barrie – Favourite Restaurant; Casino Rama Hotel, Rama – Favourite Accommodations; Sara Thorogood, Best Western Plus Mar-

1 8 | Ontario Restaurant News

Ken LeBlanc and Sebastian Fuschini.

iposa Inn & Conference Centre, Orillia – Hospitality & Tourism Ambassador Award; Casino Rama, Rama – Favourite Recreational/Tourism Facility Award.

hard work,” said Fuschini.

Pizza Pizza also accepted an award for the Franchisees’ Choice Designation.

The Canadian Franchise Association presented awards to members of the foodservice industry on April 13 at its national convention held at Sheraton on the Falls.

The Vince Nichols Memorial Award was given to Graham Cooke, A&W vice-president of new restaurant expansion. Named for the former director of franchising for Maple Leaf Mills, the memorial award “is given to an individual who, through their volunteer activities and works as an ambassador for franchising, helps the CFA grow, evolve and deliver on its mission and vision.”

Pizza Pizza Limited was presented the CFA Hall of Fame Award “in recognition of outstanding performance by a franchise system over a significant period of time.”

The Canadian-based chain operates Pizza Pizza and Pizza 73. Vicepresident of franchising Sebastian Fuschini accepted the award on behalf of the company.

“Pizza Pizza is committed to a culture that is respectful, compassionate and performance-driven. Our success comes from a foundation of shared values and goals among our network of employees and franchisees. Winning this award is a great accomplishment and our franchise operators should be very proud of their

Maple Leaf Foods announced on April 27 that it has appointed Andrea Nicholson as the company’s new corporate chef.

Nicholson will bring her experience to Maple Leaf ’s Culinary Innovation team by supporting product development initiatives and providing inspiration for the development of recipes for www.appehtite.ca. She will also act as a culinary spokesperson with media, customers and other Maple Leaf stakeholders.

“We are thrilled to have Andrea’s exceptional blend of culinary, business and academic experience at Maple Leaf,” said Martin Daniels, director of Culinary Innovation at Maple Leaf Foods. “She will play a key role on the team, focused on creating great tasting, nutritious food products supported by a vast collection of on-trend recipe ideas for consumers across Canada to enjoy.”

Nicholson is a Red Seal certified chef. Prior to joining Maple Leaf, she held positions in Toronto restaurants and culinary institutes including Great Cooks, Via Allegro, The Fifth, Humber College, George Brown College, 35 Elm and Cafe Nervosa.

Throughout her career, Nicholson has worked with internationally acclaimed chefs and holds a diploma from the A.P.N. of Naples, Italy,

Butchery demonstartion at SIAL 2015.

Elite Meat representatives at SIAL 2015. making her as a certified pizzaiuoli.

She received her culinary training at George Brown College in Toronto.

The inaugural Trillium Chefs Canada Awards Dinner was held on April 21 at Lai Wah Heen Restaurant in the Doubletree by Hilton Hotel in downtown Toronto.

The event celebrated the achievements of several contributors to the food, wine and hospitality industries and supported Trillium Chefs Canada and their bid to win gold at the 2016 IKA Culinary Olympics in Erfurt, Germany.

Award recipients included: Miguel Torres, Riedel Wine Maker of the Year Award ; John Higgins, George Brown College, Glenfiddich Chef of the Year Award; EDO founder Barry Chaim, Remy Martin Award; Havana Club Rum, Simon Bolivar Award; The Justin Poy Agency, ACCE Campbell’s Food Service Entrepreneurship Award; Can-

son Tsang, Lai Wah Heen, ORHMA Asian Restaurateur of the Year Award; and Daniela Bishnoram, Humber College, Dr. Lincoln M. Alexander Award.

Hundreds gathered at the 15th annual SIAL Canada Show at the Direct Enery Centre from April 28 to 30 in Toronto.

Exhibitors from across the foodservice industry highlighted innovative products ready for market.

Attendees had a first-hand view of many international flavours through a wide range of international selections with many country pavillions.

This year, more than 110 olive oils from 14 countries participated in the Olive d’Or Awards supporting the success of virgin olive oils.

Malimousse Seafood Dip with Greek yogurt received the 2015 SIAL Innovation Grand Award.

Next year’s show will be held in Montreal on April 13 to 15, 2016.

COLOURS AVAILABLE: BLACK, WHITE, MAROON, RED, GOLD, ORANGE, ASH GREY, SPORT GREY, FOREST GREEN, KELLY, ELECTRIC GREEN, JADE, NAVY, ROYAL, SAPPHIRE, LIGHT BLUE

NEW AT UTC

H T I W T R I H S T O G O L R YOU PRICE FOR T-SHIRTS WITH HEAT TRANSFER 9"x 4" (36 in2) $3.75 ea.

LARGE IN-STOCK INVENTORY

WOMEN’S ¾ SLEEVE TAMMY-T

$7.50 FLAT RATE FREIGHT CHARGE TO ANYWHERE IN CANADA

Fitted cut, V-neck, comfortable, 95% cotton, 5% spandex, washable.

Black. XXS to XXL (9572) $16.95 ea. (Logo not included)

For a limited time only. Offer ends July 31st, 2015

9

ONLY * $ .99 ea.

* Up to 9" x 4" One colour print

IMPRESSIVE OFFER! YOUR LOGO INCLUDED DRYBLEND™ CLASSIC FIT ADULT T-SHIRT

50% cotton, 50% dryblend polyester jersey, dryblend moisture wicking fabric, preshrunk jersey knit. S to XXL (9500)

HEAT TRANSFER NO SET-UP FEE • NO MINIMUM ORDER REQUIRED TO RECEIVE OUR FULL CATALOGUE, CALL US AT 1-800-361-0388 OR VISIT OUR WEB SITE AT WWW.TCUNIFORMS.COM

VISIT OUR STORES

TORONTO

557 Dixon Road, Unit 122 Etobicoke (Ontario) M9W 6K1

Phone: 1-877-571-8286 Monday to Friday 9 am to 6 pm

OTTAWA

1750 Montreal Road Ottawa (Ontario) K1J 6N3

WOMEN’S MARY-T

Short sleeves, fitted cut, crew neck, comfortable, 95% cotton, 5% spandex, washable. Black. XS to XXL (9555) $14.95 ea. (Logo not included)

UTC-ORN-04-2015.indd 1

Phone: 1-855-442-8286 Monday to Friday 9 am to 5 pm

WOMEN’S TAMMY-T

Short sleeves, fitted cut, V-neck, comfortable, 95% cotton, 5% spandex, washable. Black. XXS to XXL (9571) $14.95 ea. (Logo not included)

2015-04-28 10:34

© ®

BR

EA

KF AS TR

ESTAURANTS

We know that your customers are diverse and demanding.

FA

We have

M

Y IL

IEN OR

creative culinary solutions

T ED

for you!

TS N A UR QUI A T CK SERVICE RES

• ACCOMMODATION Buy LUDA! Proud Canadian • AIRLINES • BARS manufacturer for over 64 years • CAFÉS • CAFETERIAS • CAMPS • CANTINES/SNACK BARS • CATERING • CORRECTIONAL FACILITIES • DELI/DINER • FINE DINING/BISTRO • HEALTHCARE • GOLF COURSES • PROCESSORS OF OUTSOURCED MEALS LUDA, a reliable family • SCHOOLS • SENIORS’ RESIDENCES for over 64 years

RE STA URANTS

HACCP • SQF 2000 • GFSI ©

WWW.

.CA ®

©