Pacific/Prairie Restaurant News December 2014

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Deal gives Franworks room to grow GOING FOR GOLD MEDAL PLATES

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VINTAGE AND VINYL AT THE RUBY

BREWING UP LAST BEST IN CALGARY

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GETTING CHILI WITH RYAN O’FLYNN

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State and Main downtown Calgary location.

By Jonathan Zettel, assistant editor CALGARY—Franworks has teamed up with Vancouver-based BENEV Capital Inc. (BCI) in a deal that will allow the group to pay down debt and grow in 2015.

The group behind Elephant and Castle, State and Main and Original

Joe’s pubs gave BCI $12-million annual top-line royalty for a purchase price of about $103 million.

“It was a good deal for both sides,” Franworks chief executive officer Derek Doke told PRN. “The cash proceeds from the deal were $88 million, so that allowed us to pay down a bunch of debt and also to reserve a

lot of capital for renewed growth—so we’ve got a very aggressive 2015 ahead of us.”

According to Doke, five Original Joe’s restaurants will open this coming year with one in Fort St. John, BC, one in Brandon, MB, and two in the Prairies.

Continued on page 3

Inside Earls’

collective Canada Post Publications Mail Agreement No. 40010152

By Kristen Smith, Assistant editor VANCOUVER—When Earls unveiled its new $1.2-million test kitchen earlier this year, the company also introduced what it has dubbed its “chef collective”.

From left: Dawn Doucette, product development chef Andrew Hounslow, Tina Fineza, Jeff McInnis, Hamid Salimian and David Wong.

Continued on page 6

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Prepping for Vancouver’s organic waste ban VANCOUVER—According to Metro Vancouver’s upcoming ban on organics in garbage bins, food scraps are not waste. This means foodservice operators will be asked to divert food waste from landfills as of Jan. 1.

“When any organic material goes into a landfill, it decomposes anaerobically and it produces methane gas, which is a very powerful greenhouse gas that contributes to climate change,” Andrew Marr, Metro Vancouver director of solid waste planning, told PRN. At 60 per cent, Metro Vancouver has one of the highest recycling rates in North America.

The regional district has a goal of 70 per cent next year and 80 per cent by 2020.

During the development of Metro Vancouver’s solid waste plan, Marr said “one of the things that we heard from the public loud and clear is that they wanted to significantly reduce the amount of waste that is sent to the landfill.”

The majority of single-family homes in Metro Vancouver have curbside collection of food waste.

The new ban includes multi-family complexes and businesses, including restaurants, grocery stores, and institutions.

He said between 30 and 50 per cent of waste is organic, and in foodservice, that number can

jump to 60 per cent.

“The right thing to do is try to reduce the amount of organic material going to the landfill and also put it into uses where somebody can benefit from it, where it can produce a beneficial product like compost or biofuels,” said Marr.

It’s not simply a matter of recycling, but also reduction.

“We encourage foodservice industries to reduce their food waste at the start by proper purchasing, proper storage, portion sizing,” said Marr.

“The food that’s in your garbage is food that you’ve paid for three times,” said Marr, noting an operator not only buys it initially, but also incurs costs to store and prepare the food and throw it away.

“It’s cost effective to try and prevent food waste at the start and that quite often starts with the chef,” said Marr, adding one example is using a drizzle instead of garnish.

Marr said food donation is also strongly encouraged as way to comply with the disposal ban. In B.C., the Food Donor Encouragement Act, relieves Good Samaritans of liability, unless the food was unfit for consumption or intended to harm.

“In almost all cases, the garbage haulers in the region also offer food waste collection,” said Marr.

He suggests operators reach out to their respective Business Improvement Area (BIA), which are working with members to get ready.

Marr said the Metro Vancouver website has information for restaurants surrounding food scraps and the recycling hotline is a good resource at (604) REC-YCLE [(604) 732-9253].

“For most businesses, the first concern they have is the space,” said Marr. “Most garbage haulers are pretty innovative; they can either increase the frequency of pickup or a restaurant can look at getting a smaller bin for their garbage.”

Initially, the city intends to educate people about the need to remove all organics from their garbage with a six-month grace period.

But beginning in July, the city will initiate penalties directed toward large producers for garbage loads that contain too much wet waste.

Beginning in 2016, the threshold will be reduced and medium producers will be targeted, and in 2017, small generators could face fines.

“It actually gives businesses, and especially medium and small restaurants, another year to get up to speed,” said Marr.

On the road to Canadian Culinary Championships VANCOUVER—Six Western Canadian chefs won top honours at the 2014 Gold Medal Plates qualifying competitions held in October and November in half a dozen cities.

Winners of these regional heats will go on to compete at the Canadian Culinary Championships Feb. 6-7, 2015, in Kelowna, BC. Luc Jean, of Winnipeg’s Jane’s restaurant won at the RBC Convention Centre in early October. Jean impressed the judges with a dish of Manitoba pork tenderloin with maple and anise butternut squash puree, potato confit, candied kumquats and crackling and spicy fermented cabbage, paired with Lighthouse Riesling.

Ryan O’Flynn of the Westin Edmonton prevailed at the Edmonton event, held in late October at the Shaw Centre. O’Flynn’s winning plate featured terrine of pine-smoked Alberta river sturgeon and cured Quebec foie gras, preserved golden Saskatchewan chanterelles, textures of Okanagan apples and toasted brioche, paired with Sandhill Small Lots 2011 Viognier.

In late October, at the Victoria Convention Centre, Kristian Eligh of Vancouver’s Hawksworth Restaurant took the gold at the B.C. event. He prepared a dish highlighting confit pork neck, granny smith apple, puffed Avonlea cheddar and mache, paired with Meyer Family Vineyards 2012 Tribute Series Chardonnay.

The Calgary drive-around event, held in early November, saw Dave Bohati of Calgary’s Market Restaurant capture gold. Bohati’s dish incorporated yellowfin tuna carpaccio, foie gras torchon, cherrywood-smoked pan-seared foie gras and garnishes such as golden beet purée and sweet pistachio sponge toffee. As his wine match, he chose a 2013 Riesling from Wild Goose Vineyards.

Also held in early November, the Saskatoon competition, convened at Prairieland Park, saw local chef Christopher Hill of the Delta Bessborough clinch the gold medal with sous vide lamb sirloin, celeriac puree, pea textures and petite carrot, partnered with McWatters Collection 2012 Meritage.

Taking top honours at an event held at Conexus Arts Centre, in Regina, SK, in late November was ‘pork belly inside out’ with chestnuts,

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cranberries and local apples, created

by Milton Rebello of Regina’s Wascana Country Club. Accompanying Rebello’s winning dish was the Red Rooster Winery 2013 Gewurztraminer VQA Okanagan Valley, BC. Judges scored each dish out of 100 points, with 30 points for taste, 20 points for both visual presentation and texture and 10 point to each wine compatibility, originality and wow factor.

Fellow qualifiers from regional competitions across Canada include: John Horne, from Toronto’s Canoe; Patrick Garland, Absinthe Café, Ottawa; Antonio Park, Montreal’s Park Restaurant; Renée Lavallée, owner of The Canteen in Dartmouth, NS; and Mark McCrowe of Aqua Kitchen and Bar in St. John’s, NL. Proceeds from Gold Medal Plates go to the Canadian Olympic Foundation. Since 2004, GMP has raised more than $8.2 million for Canadian Olympic Athletes.

From left: Blair Lebsack, Ryan O’Flynn and Lindsay Porter. Photo by Johwanna Alleyne.

Christopher Hill. Photo by David Stobbe.

From left: Norm Pastorin, Luc Jean and Edward Lam. Photo by Ian McClausland.

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Franworks plans growth throughout Canada Continued from cover

A Vancouver Elephant and Castle will be rebranded as an Original Joe’s.

Nearly doubling State and Main’s 11 locations, eight or nine are slated for the next year. Locations in Guelph and Aurora, ON, and Sherwood Park, AB, have recently opened with new deals signed for Hamilton, Kitchener, Cambridge and Burlington, ON. Doke said State and Main locations can also be expected in South Edmonton and South Calgary by late 2015.

In February of 2012, Franworks bought Elephant and Castle for $22.75-million after the Boston-based pub filed for bankruptcy protection in the U.S. “We bought Elephant and Castle to learn about the U.S. [market],” Doke said. “There are some very strong Elephant and Castle’s down there and this was a way for us to get into that market and learn about it.”

The company’s 10,000-square-foot flagship store in downtown Toronto recently got a facelift and Doke said plans are to continue renovating Elephant and Castle locations throughout the year.

There are nine U.S. Elephant and Castle locations and five in Canada. Original Joe’s has 62 locations: 17 in British Columbia, 36 in Alberta, six in Saskatchewan and three in Manitoba. Doke said Eastern Canada will not see Original Joe’s concepts, opting to promote State and Main locations in that region instead.

The franchise fee for all three concepts is $39,000 with a five per cent royalty fee and a two per cent advertising fee, however Doke said the company isn’t “outwardly franchising” locations at this time. In the future, he said, the company may look to franchise State and Main in Atlantic Canada, parts of Ontario and the U.S. Doke said key to the success of all three pubs is a focus on quality for a good price.

“We’re also creating environments, not only for a lunch and dinner, but also into the late night,” Doke said. “We have an extensive offering from the bar and, in particular, the craft beer focus that we’ve invested in.”

Doke said the biggest challenge moving forward is to deliver the best experience for the company’s guests.“We have to stay relevant to our guests in what is a very competitive market,” he said.

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hefs and operators: would you trade the food that you create each night— meticulously crafted, a product of each team member’s skill—for a massage? A consultation on your taxes? A piece of artwork?

Chef Nathan Isberg at Toronto’s Atlantic would. His pay-what-you-want (or, more importantly, what you think the food is worth) model has been gaining attention since he started it earlier this year.

Isberg’s philosophy is simple: he cooks and serves whatever he feels like each evening, after consultation with each guest, and at the end of the meal, diners evaluate the meal’s value. Barter is accepted, whether people trade skill sets or actual items such as art.

Isberg sees his model as stripping away what he feels are expensive inefficiencies in the traditional restaurant concept. Although Isberg’s notion of menu pricing is radical and works primarily due to his lack of overhead

with staff (along with one prep cook/dishwasher, Isberg says he prepares and serves all meals) and the small scale nature of his restaurant, the industry is seeing other examples of how chefs and customers value (or devalue) food.

Restaurants such as El Furniture Warehouse, a concept based in Vancouver and which opened its first Toronto location earlier this year, price everything at $4.95, from pasta to dessert. The growth of all you-can-eat concepts, especially in sushi—an item that used to be prized for both its sourcing of prime ingredients and demonstration of technique— reveals a consumer that has a different idea of value than one that is just ingredient driven.

More than a decade after chef Ferran Adria played with apple caviar to explore whether scarcity is the determining factor in a food’s perceived worth, chefs are deliberately serving dirt and insects to diners. The surge of pork belly from off cut to must-have menu

item (and subsequent increase in price) illustrated how inexpensive ingredients continue be driven by consumer demand.

At the same time, we see new innovation driving the next wave of premiumization. On a recent trip through Chicago kitchens, Miyazaki beef was starting to appear as a choice for branded premium product; an important distinction when Kobe beef sliders can be found at fast casual restaurants across North America.

The question, then, remains: what intrinsic value does the food you make hold for the consumer? Is that value driven by the kitchen’s transformation, the inherent value of the ingredient or both?

And, as long as the customer finds value in the plate in front of them, is it up to our industry to measure its worth?

Leslie Wu Editorial Director

PUBLISHER

Steven Isherwood ext. 236 sisherwood@canadianrestaurantnews.com

Bi t s Le Crocodile celebrates 30 years Pacific/Prairie Restaurant News (www.pacificprairierestaurantnews.com) Volume 20 · No. 6 · December 2014 Pacific/Prairie Restaurant News is published 6 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 and Buyers’ Directory as well as:

VANCOUVER—To celebrate Le Crocodile’s 30th anniversary, chef and owner Michel Jacob brought back three alumni who has worked under him over the years at the fine dining French restaurant.

Joining Jacob in the kitchen each for a night in early November were David Hawksworth, Ned Bell and Rob Feenie.

Jacob opened the restaurant at the age of 27 on Thurlow Street off Robson. Ten years later, it moved to the present location on Burrard Street. “Getting my apprenticeship at Le Crocodile was like going to Harvard,” Bell told the Vancouver Sun. Jacob named the restaurant after the three Michelin-starred Au Crocodile in his hometown of Strasbourg, France.

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OTTAWA—On Nov. 4, Finance Minister Joe Oliver announced that Visa and MasterCard “submitted separate and individual voluntary proposals” to reduce credit card fees to an average effective rate of 1.5 per cent for the next five years.

“In total, the two commitments represent a reduction in credit card fees of approximately 10 per cent. These commitments represent a meaningful long-term reduction in costs for merchants that should ultimately result in lower prices for consumers,” Oliver said in a statement. “As a result of the voluntary proposals, there is no need for the government to regulate the interchange rates set by the credit card networks.”

Visa and MasterCard have committed to start implementing these reductions no later than April 2015.

Commercial sales to hit a record in 2015, says Restaurants Canada OTTAWA—According to Restaurants Canada’s annual industry forecast, next year’s commercial sales will hit a record $59.8 billion. The association attributes the increase to growth in Western Canada, particularly Alberta, and to a “booming contract catering industry.”

a nd

Restaurants Canada anticipates sales to be up four per cent from the estimated $57.5 billion predicted for all of 2014.

According to the report, contract caterers will lead all segments with an average annual sales growth of 5.3 per cent between 2014 and 2018. This is attributed to demand for remote foodservice driven by the natural resource industries and rising populations at health care facilities and post-secondary institutions.

Overall industry sales will grow an average of four per cent annually between 2014 and 2018, according to Restaurants Canada.

Regionally, Alberta will lead the country with the fastest-growing foodservice sales, seeing average annual growth of 5.1 per cent between 2014 and 2018 with five per cent growth next year.

In 2015, Nova Scotia, Manitoba, Saskatchewan and Ontario will see growth outpacing the national rate with increases of 4.8, 4.4, 4.3 and 4.2 per cent, respectively.

British Columbia, Quebec, Newfoundland and Labrador, Prince Edward Island and New Brunswick can anticipate growth rates above two per cent but below the national average of four per cent, with growth of 3.9, 3.2, 3 and 2.3 per cent, respectively.

Wolf in the Fog is enRoute’s best MONTREAL—Wolf in the Fog, which opened in June in Tofino, BC, was named Canada’s Best New Restaurant by Air Canada’s enRoute magazine. Ayden Kitchen and Bar in Saskatoon was the People’s Choice Award winner.

Food writer Andrew Braithwaite travelled across the country visiting the 30 shortlisted restaurants. Here’s what he had to say about the winner: “On the extreme west coast of Vancouver Island, where rainforest meets ocean, you stumble up a flight of stairs and into a soaring cedar-clad room above a surf shop where chef Nick Nutting leads a crew trained in the precise details of fine dining.”

The following restaurants rounded out the top 10 in order: The Farmer’s Apprentice, Vancouver; Le Vin Papillon, Montreal; RGE RD, Edmonton; Mallard Cottage, Quidi Vidi, NL; Bar Buca, Toronto; The Chase, Toronto;

Bit e s Ayden, Saskatoon; Légende, Quebec City; and Edna, Halifax.

The Top 10 restaurants received their awards during the annual Canada’s Best New Restaurants Gala celebration on Nov. 20 in Toronto were featured in the November issue of enRoute.

Second Cup to revamp operations MISSISSAUGA, ON—Second Cup announced a roadmap for the company’s transformation and growth in early November.

The three-year strategic plan will be supported by private placement of common shares in partnership with GMP Securities to the tune of $5 million. Second Cup plans to renovate company-owned stores in what it considers to be priority locations.

Details on the new café design and strategic plan will be on pacificprairierestaurantnews.com in December.

Focus buys Johnson-Rose LINCOLNSHIRE, IL—The North American operations of Mississauga, ON-based foodservice smallwares company Johnson-Rose Inc. was purchased by Centre Lane Partners, holding company of Focus Foodservice, in late October.

Focus Foodservice is a Lincolnshire, Ilbased supplier of storage and transportation, bakeware, beverage equipment and assorted smallwares, operating throughout the North American and international market.

Johnson-Rose Inc., founded in 1946, began U.S. operations in 1986 and currently services North America as well as Mexico, Central and South America. It has offices in Mississauga, ON, and Burnaby, BC. Centre Lane and Focus also acquired Los Angeles-based smallwares company Update International. Both Update and JohnsonRose will become affiliates of Focus Foodservice. “Our new affiliation allows Focus Foodservice, Update International and Johnson Rose the ability to further expand our ability to service our customers by providing the scope of services and product offerings to all of our clients,” the company stated in a release.

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A portrait of

Polish cuisine

By Leslie Wu

F

rom pride in ingredients to a newfound and complex idea of national identity, the cuisine of Poland is evolving both within its borders and on the international stage.

One of the people driving the conversation of food in Poland is Wojciech Modest Amaro, chef and owner of the country’s first Michelin-starred restaurant, Atelier Amaro.

Author of two cookbooks and head judge on Poland’s versions of Top Chef and Master Chef, Amaro’s hyper-locality springs from his “calendar of nature,” a meticulously detailed listing of ingredients.

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“For me, Polish cuisine is based on the flavours of the forest,” says Amaro. “I treat seasonality not as four-season blocks as is the norm, but as 52-week periods, divided into natural areas as they exist, such as lake, river, sea, mountain, meadow, field, farm and forest,” he says.

When talking about a culinary identity, Amaro references Polish royal cuisine, which was influenced by French, German and Italian cooking.

“We were the track between Western Europe and the Far East, so all sorts of ingredients used to travel through Poland in quantity and our cuisine was very much influenced,” he says.

“And on top of this, we were unlucky to have 30 years of communism, which felt like 50 years of blackout, when we were down to pierogies, a few cabbage dishes and pork chops and so on.”

To Amaro, the opening of the free market has caused not only a newfound multitude of choice, but also a sense of awareness of the ingredients that grow within Poland’s borders.

“We found out that we have great traditions and ingredients. In terms of local cuisine and terroir, we have this without any effort in particular,” he says.

During the 39th week of the year, for example, there are 538 ingredients available at its peak in Poland, says Amaro.

“And we don’t include mushrooms on that list, because we have 1,000 types of mush-

rooms, 70 per cent of which are protected by law,” he adds.

Back to nature A shift in focus towards ingredient-driven, health-conscious cuisine could be seen on the show floor of the 2014 Polagra Food Fair in Warsaw, which attracted more than 65,000 visitors, according to show organizers.

With halls spotlighting technology, gastronomy, hotels and other facets of hospitality, 1,300 exhibitors from 45 countries showed off their wares. In one hall, a spotlight on the dairy industry of Poland was a focus this year and two other halls highlighted processed fruit and vegetables, extensive meat options and sweets.

Certain booths, such as locally produced Moon Brothers, stressed the natural elements in its lemonades, root beer and other sodas.

Health food is a growing sector in Poland, with increased spotlight on methods of production and ingredients, especially for the export market. Within Poland’s health care food industry, changes in consumer demand are causing manufacturers to consider new avenues.

“Ten years ago, people didn’t care about refined sugars,” Sante A. Kowalski Inc. board member Witold Szpak says during a site visit to the health food company headquarters in Warsaw. “Now, the younger generation in Poland

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1. Chef Wojciech Modest Amaro. 2. On set at Top Chef Poland. 3, 4 and 5. Scenes from the show floor at the 2015 edition of the Polagra Food Fair in Poznan.

is looking at what they eat; they’re examining ingredients, and the next step will extend that to methods of agriculture,” he says.

The rise of food TV Backstage at Top Chef Poland, the scene of three young chefs—sweating under the glare of stage lighting and the impassive gazes of the judging panel—is a familiar sight to regular viewers of food television. Programs such as this one play a crucial role in reaching a new generation of chefs and eaters in a country finding its gastronomic voice.

“We’re starting to see more food television and cooking programs, which is creating more awareness with food in the next generation,” says Szpak.

Amaro thinks television is creating an educational opportunity when it comes to cuisine in Poland.

“To write a new gastronomic program for the educational schools will take five years,” says Amaro. “To get across the message on television, it takes two weeks and people will see the ingredients being used. The chefs are very young, but already experienced and full of ideas; that’s the image that we’re seeing.”

By using them in local and national competitions, the next generation of Polish chefs is becoming confident with the country’s ingredients, and young chefs are motivated to return to

Poland to open restaurants rather than staying abroad when they travel for stages; a very different scenario from when he was a young chef, says Amaro.

“I remember when I spent 10 years abroad and every head chef of mine would ask about Polish cuisine,” he says. “And he’s standing there and you can see the dishes he’s preparing and I’m thinking ‘What am I going to present to you, breaded pork chops?’ I thought: ‘I know hundreds of ingredients and I cannot build a single plate? That’s impossible.’”

Through projects such as Forgotten Fields, which maps out producers and traditional techniques in danger of dying out with the next generation, as well as creating a 13,000-variety seed bank, Amaro hopes to continue to inspire future waves of chefs to continue cooking with a sense of place, focusing on the best the country has to offer.

“If even five years ago, you entered the schools and asked the students who they wanted to be when they grew up, they would usually say ‘a football player’. Now, they shout: ‘Chef!’” says Amaro. “We have to use this momentum for Polish cuisine. We’re going in a good direction, and it’s good to be a part of it.”

This trip was made possible by the Polish Ministry of Economy, who did not review this article.

Tastes of Poland 1. Bigos: A meat, sauerkraut and wine stew.

2. Smalec: A hearty and rustic lard spread, often made with pork, onions and spices, depending on the area.

3. Rogale swietomarcinskie: A sweet croissant, which comes in iced and non-iced forms, that is a specialty of Poznan, which boasts its own museum devoted to this pastry.

4. Zurek: A sour rye soup with sausage, bacon or ham, sometimes served in an edible bread bowl.

5. Pierogies: A ubiquitous dumpling associated with the country, often served in Poland stuffed with fruit, such as wild blueberries.

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Serving up vintage

Josh Goyert (left) and Chris Jones.

VICTORIA—With a strict vinyl-only music program, The Ruby restaurant is set to open in Victoria in January alongside the newly renovated Hotel Zed. The Ruby owner-operator Chris Jones said the space is geared toward the local market but will provide foodservice for the hotel and incorporate some of the 60s and 70s design of the hotel. “There will just be an emphasis on cool; not pretentious,” said Jones, who has teamed up with owner-operator Josh Goyert.

The interior will consist of repurposed wood and other items that create what Jones calls a “distressed, contemporary, black and white feel.”

A collection of records from several genres including folk, country, indie rock and hiphop will be incorporated into the design.

“The thing I love about vinyl is that it’s not a playlist and if you come in at two o’clock each day, you’re not going to hear the same music,” Jones said.

The restaurant will focus on a daily breakfast from 7 a.m. to 3 p.m. and a traditional rotisserie chicken program starting at 11 a.m., which Jones said takes three to four days to prepare.

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

The Ruby teamed up with local roaster Discovery Coffee to produce a house blend created to pair with hash browns. The restaurant will also serve doughnut holes—produced by Discovery—on locally-crafted boards with each bill as a twist on the traditional mints.

Jones, who has a 10-year history as food and beverage director at two luxury properties in Victoria, said the restaurant will serve his favourite B.C. wines and offer on tap several selections from Phillips Brewing Company alongside the local brewery’s craft ginger ale and root beer.

Hotel Zed is a one-off concept produced by the team behind Accent Inns.

“They are going to make sure it is such a hit with the locals that we get it packed in there, so that will create a vibe for the whole property,” Accent Inns president and chief executive officer Mandy Farmer said.

The 62-room Hotel Zed opened for business in May as a property stamped with the vibrant colours and “retro-chic” of the 1960s and 70s.

Jones said the 50-seat, 2,000-square-foot restaurant will also provide room service and foodservice for the hotel lobby.

Donato Food buys B.C.’s Chopped Leaf chain OAKVILLE, ON—Donato Food Corporation, operating company for Teriyaki Experience, acquired B.C.-based The Chopped Leaf with plans to expand operations and take the company east.

Announced along with the sale in October, there is also a new operating company name, Innovative Food Brands (IFB), for the two chains.

“We saw a great brand that was ready for growth and we thought that there was great opportunity to take the brand from the west to the east and continue growth of the brand in the west,” Nick Veloce, IFB president and chief operating officer and Teriyaki Experience president, told PRN. The West Coast brand was introduced in 2009 and has grown to 18 franchised locations under founder Blair Stevens, who will continue to oversee expansion as The Chopped Leaf president within IFB. Veloce said Chopped Leaf is already a proven concept given its growth and the quality of existing franchisees.

“It fits with what we do; we’re already focused on a certain customer base, which is a bit of a more health-conscious customer,” said Veloce. “We feel there is a growing market for this type of brand; there are opportunities in Canada across the country.”

Currently, The Chopped Leaf has a presence in three provinces, with seven units in British Columbia, nine in Alberta and two in Saskatchewan. “We’re looking right across the country,” said Veloce. He said IFB plans to open a location in Ontario in the early second quarter of next year, with the first unit likely in the Greater Toronto Area, and the Maritimes by the end of 2015.

The brand has committed to 12 more locations, including five more in Alberta, another in Saskatchewan and the brand’s first Manitoba unit in Winnipeg.

IFB plans to open another 18 in the next 18 months, bringing the total of new opens to 30.

With a modern design of wood and stone, the average footprint is 1,200 to 1,500 square feet, ranging between 30 and 40 seats and typically found in strip plazas.

Veloce said there is a location opening at the University of Alberta in early 2015, marking Chopped Leaf’s first foray into institutional foodservice.

“Chopped Leaf is definitely a great opportunity for a lot of those types of settings, like universities and airports and so on,” he said.

Teriyaki Experience already has a presence in hospitals and universities and IFB is involved in

Cloverdale, BC location of Chopped Leaf.

discussions with some of the foodservice operators in these spaces, said Veloce.

Stevens designed The Chopped Leaf menu, which includes salads, wraps, rice bowls, sandwiches, quesadillas, salad rolls and soup.

Teriyaki Experience has 107 Canadian locations, with the majority in Ontario and Quebec.

There are 12 in the Pacific and Prairie provinces combined and three in Atlantic Canada.

Veloce said the Chopped Leaf acquisition “gives us a little bit more of a stronger foothold.”

He said the company will use the purchasing power and real estate experience of Teriyaki Experience in the eastern provinces and of Chopped Leaf in the west.

IFB is looking for single and multi-unit franchisees, but doesn’t plan on selling master franchisee rights for Canadian territories, said Veloce. The project development cost is between $85,000 and $300,000 with an initial franchise fee of $25,000 and ongoing royalties of six per cent.

Well-known chefs cooking up new dishes for Earls Continued from cover

A handful of well-known chefs are working out of the second-floor facility at Earls’ Hornby Street location in downtown Vancouver.

“It’s a good litmus test as to what our guests like,” chef David Wong told PRN. “Up here, we try new things all the time; we can ... bring testers down to get comments and feedback right away from clients and it’s pretty awesome. It’s nice to be able to be spontaneous.”

Along with Wong, the 30-year-old company brought on Dawn Doucette, Hamid Salimian, Tina Fineza and Jeff McInnis to work with product development chef Andrew Hounslow and beverage director Cameron Bogue to help Earls best compete within its upscale casual segment.

Taking the consulting/celebrity chef idea a

step further, Earls decided to have all the chefs in the kitchen—some full time and some part time—work together.

After going through testing at the Hornby location, new menus are rolled out with Earls’ regional chefs to the company’s flagship restaurants during what they call “tweak week” and, if successful there, to the more than 60 locations three times annually. “It’s always in perpetual motion,” said Wong.

Defying the adage “too many cooks in the kitchen,” Wong said if there is an item he thinks will do well, he will just show it to Earls president Mo Jessa, and that’s totally acceptable. Sometimes, they are asked to create something specific or update an existing item.

“This is a new process for me; normally, I would just come up with something and it would go on a menu,” said Wong. “Here, it’s

pretty cool because I’ll throw something by Dawn or Dawn will throw something by me.”

He says the chefs have a good enough relationship that they can speak their minds openly, but whether an opinion or suggestion is incorporated in the final showing is completely up to the chef.

“We do encourage each other and push each other; it’s pretty awesome to get those additional set of eyes that I’ve never had before,” he says. “Being an open-minded team member, I’ve learned to take the advice of people that I trust and it works. Sometimes, you have to trust your gut and sometimes, you have to trust your head. I’m definitely learning.”

Wong said the chefs are afforded the time to devote more attention to projects instead of being spread thin with new development.

He said often, when you move into a new

position, a chef will discard dishes they don’t like and they might end up getting an earful.

“I’ve been called out into the dining room and lambasted by people in a fine dining setting,” said Wong.

“Since I’ve been here, I’ve seen some of the major players that have been around for maybe 30 years come off the menu,” he said. “We’ve done it in a smart way; we’ve proposed and tested things that are sort of like an elevated version of it but in the same genre.”

For example, the traditional Hunan noodle dish was punched up with chili threads, pickled cucumber and fermented chili paste, served with Wong’s mother’s homemade hot sauce.

“It can be a risky thing, but in the eyes of the owners, it’s actually the right thing to do, because we have to progress as a company or we’ll get left in the dust,” he said.

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Beyond the grain

U.S. rice varieties and uses

Exploring Arkansas’ rice industry

Gary Sebree

Long Grain: Kernels are slender and four to five times as long as they are wide.

When cooked the grains are separate, light and fluffy. Rice varieties: U.S. long grain brown, white and parboiled, U.S. jasmine, U.S. basmati and U.S. aromatic red. Suggested uses: entrées, rice bowls, pilafs, stuffings, rice salads and jambalaya.

Medium Grain: Kernels are two to three times as long as they are wide. The cooked grains are moist and tender, with a greater tendency to cling. Rice varieties: U.S. medium grain brown and white, U.S. Arborio and U.S. black japonica. Suggested uses: sushi, rice bowls, risotto, paella, rice puddings and desserts.

Short Grain: Kernels are almost round in shape. After cooking, the grains are soft and clingy. Rice varieties: U.S. short grain and U.S. sweet. Suggested uses: sushi, paella, Asian dishes, rice puddings and desserts.

Source: USA Rice Federation

A 30-foot combine harvester at the Brantley farm.

Dow Brantley

Rice-producing states Arkansas: long, medium and short grain California: long, medium and short grain Louisiana: long and medium grain Missouri: long and medium grain Texas: long and medium grain Mississippi: long grain

By Kristen Smith STUTTGART, ARK—In a move intended to see more rice from south of the border end up in Canadian meals, the USA Rice Federation hosted foodservice industry representatives in the growing regions of Arkansas during this year’s harvest.

The state represents more than half (52 per cent) of U.S. rice production, which equates to more than 1.5 million acres of farmland devoted to the crop.

Last year, Canada was the United States’ fourth largest rice export destination. The U.S. exported more than 235,000 metric tons of rice to Canada in 2013, valued at $170 million. About 65 per cent of Canada’s rice comes from the U.S. At Gary Sebree’s farm, staggered planting gets started in late March and the rice matures in about 90 days. He said an average yield is 168 bushels per acre (45 pounds in a bushel), although a good year can bring in 250 per acre.

Rice is a water-intensive crop, and the clay soil base below the silt loam of the Grand Prairie is ideal for holding water after fields are flooded.

Growers typically harvest in August and September by threshing their fields with combines and deliver the rice to be stored and milled throughout the year. After harvest, many fields are flooded to prevent erosion, protect soil nutrients and control weeds.

“You’re maintaining a flood all year,” said Sebree, whose land becomes wetland for water fowl in the winter.

USA Rice Federation director Chuck Wilson said the idea that rice farming wastes water is a misconception. “In Arkansas, there is a lot of surface water. We try to use as much surface water as possible,” said Wilson, noting the flood is four inches or less.

Dow Brantley, Arkansas rice farmer and chairman of USA Rice, said the state has a plentiful supply of water and the industry in equipped to manage issues.

At the Brantley farm, the 10,000 acres of planted land produces rice, corn, soy and cotton.

“Of all the crops we grow, rice is the most consistent, year in and year out,” said Brantley.

The majority of rice on his farm is long grain, with about one third medium grain. “I would like to try some aromatic,” said Brantley. “Just for the fun of it, to see what we can do with it.”

As a national industry, medium grain production is down because of the recent California drought, which produces most of the country’s varieties of those size.

He said the farmers and producer co-ops in Arkansas are trying to find varieties that suit both the conditions and industry.

Sebree said there are about 43 varieties of rice growing in the state. “We are getting the university more involved,” Sebree said.

Paul Counce is a professor with the University of Arkansas at the Rice Research and Extension Centre, where they breed new varieties of rice.

Since the rice varieties are mixed at the mill, the different long grain and medium grain varieties must be similar within each category.

He said the soil on the Grand Prairie is excellent for rice, but it doesn’t grow much else.

The centre was established in 1927 and Counce said much of the research has focused on producing grains with intact kernels.

“Plant breeding is an art as well as a science,” said Counce. He said new varieties see about five years of testing and it takes between seven and 10 years before they are commercially available.

In 1943, Producers Rice Mill was formed by a small group of Arkansas farmers to better market their rice and the rice of their fellow growers.

With two mill sites, the 2,500-member co-op sells two thirds of its rice domestically while the remaining amount is exported. President and chief executive officer Keith Glover said 85 per cent stays in the Western Hemisphere. “Even though we export, we export to our neighbours,” said Glover.

Rice has to be dried to about 12 per cent moisture before it is milled. Brown rice is simply rice with the bran layer remaining. Scarified rice is lightly milled to decrease cooking time and maintain the nutrients in the bran layer.

Gary Reifeiss, Producers’ vice-president of marketing, sales and consumer products, said the largest portion of foodservice sales is parboiled rice, which takes less time to cook.

Parboiled rice is soaked inside the hull and retains some bran, giving it a golden hue.

Reifeiss noted that with rice, parboiled does not mean precooked—the hull prevents it from being cooked, but it softens inside and bran seals the pores of the grain. Starches are washed away allowing cooked rice to hold and be reheated better.

Co-op Riceland Foods, which has 5,500 farmer members, has 31 drying locations in the eastern portion of the state. It has seven rice mills, three of which are in Stuttgart, Ark., and also produces soy and rice bran oils as well as rice flour.

“As people continue to look for gluten free, rice fits very well,” said Terry Harris, Riceland vice-president of sales.

He said rice bran oil is “gaining some ground in foodservice,” noting, “like rice, it absorbs the flavours around it.” He called it a hardy oil that can be used multiple times.

“We are growing a very nice jasmine,” said Harris, adding he thinks the aroma and flavour are “spot on.”

He said the co-op has seen 20 years of continuous improvement when it comes to increased yield, reducing greenhouse gasses, land use, soil erosion, irrigation and water and energy use. “Our farmers have been doing this for decades; we don’t call it sustainability, we call it survival,” said Harris.

“There is no GMO rice produced in the U.S. commercially,” said Harris, noting it has been irradiated since 2006. He also said that because of the country’s regulations and requirements, he would expect to find more trace pesticide on rice from other countries.

John Reuther is the president and lab director at Eurofins Central Analytical Labratories in New Orleans, which tests for pesticide residue, metals and microtoxins.

“In general, I feel that U.S. food is the safest in the world,” said Reuther. “We very rarely see any pesticide residue on any U.S. products over one part per million.”

Jonathan Hobbs, who works in operations with Russell Marine Group, a New Orleansbased certifier and export logistics company, said he hasn’t seen a rice sample be denied for export.

In 2006 and 2007, three genetically modified varieties were found in more than 30 countries. “The rice industry came together and flushed that out,” Hobbs said, noting since then, Eurofins GeneScan lab has tested thousands of samples and haven’t found any GMO rice.

Hobbs said because of the drought in California, southern farmers grew more medium grains. “Rice is booming this year; everything is booming this year,” Hobbs said.

This trip was paid for by USA Rice Federation.

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Bearhill finds Last Best spot CALGARY—Named after a national homesteading campaign that pitched Calgary as the “last best place” to settle, Last Best Brewing and Distilling is set to open in March 2015.

This will be the fourth brewery opened by Bearhill Brewing, who operate Jasper Brewing Brew Pub & Eatery, Banff Ave. Brewing Co., and in Fort McMurray, AB, the Wood Buffalo Brewing Co. “We just really wanted to foBearhill owners (from left) Alex Derksen, cus on beer in the communities in Brett Ireland and Socrates Korogonas. which they are brewed,” co-owner Socrates Korogonas told PRN. The company Last Best will include a full-service pub, started in Jasper when Korogonas teamed up with the company’s corporate chef Geoff with friends Alex Derksen and Brett Ireland Miller handling the culinary side of the operabecause they thought “wouldn’t it be fun to tion. Korogonas said there will also be a tasting brew beer for a living.” room and a patio, noting the downtown locaLast Best is located at 607 11th Ave. SW and tion will see a lot of foot traffic. is already producing beer with head brewer “I think the consumer is becoming more Phil Brian at the tank. A porter, an IPA, an inquisitive,” said Korogonas. “They want to American pale ale and a lager are set to be Last talk about [craft beer] and understand it.”

Best’s flagship beers.

According to Korogonas, a large part of the Korogonas said some of the best two-row dialogue around beer and craft spirits is combarley in the world is grown in the area and ing from Old College, 100 kilometres north of Last Best plans to take advantage of this local Calgary. crop.

“We hire interns from the college and work “We’d definitely like to see a landscape in with them closely,” Korogonas said. “In order Alberta where there is more craft beer and for our industry to grow, we need more trained spirits,” he said. brewers.”

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Kona Brewing Co. grain silos.

Kona lands in B.C., Alberta KAILUA-KONA, HI—Kona Brewing Company is bringing its beers to Canada, which will be available throughout British Columbia beginning in late November.

Kona beers made their official Canadian debut at the Hopscotch Whisky Beer and Spirits Festival Nov. 21 to 22 at The Grand Tasting Hall in Vancouver, and rolled out in Alberta on Dec. 1.

Draft will be available in both provinces starting in early January.

This marks the first time the Hawaiian brewer will have both on and off-premise distribution in Canada.

“Brewing innovation is in our DNA and our brewers are able to meld the best hops from around the world with local Hawaii flavors and create distinctively Hawaiian brews,” Kona Brewing brand manager Aaron Marion said in an email.

“Like in the U.S., we know that beer is the most popular alcoholic beverage in Canada.

We also know that craft beer is very much a growing lifestyle in Canada, and that consumer tastes are shifting towards higher quality brews with unique taste profiles and bolder flavors,” he said.

“We are excited to see how Kona does in British Columbia and Alberta in the next 1218 months, but don’t have a day set in stone quite yet as to when we will launch in other provinces,” said Marion. “Our relationship with Beerthirst (our distributor) is new, so we want to make sure that we nail the launch in B.C. and Alberta before looking east towards new provinces.”

With a footprint of 40 U.S. states and 16 countries, Kona Brewing will be entering the Canadian market with Fire Rock Pale Ale, Big Wave Golden Ale and Castaway IPA.

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IN THE HOSPITALITY INDUSTRY, IT IS IMPORTANT TO KEEP THINGS FRESH WITHOUT LOSING FOCUS AS TO WHAT MAKES YOUR BRAND UNIQUE. THIS MONTH, RN TALKED TO OPERATORS AND INDUSTRY EXPERTS TO GET THEIR TIPS ON PUTTING YOUR BEST FOOT FORWARD WHEN IT COMES TO RESTAURANT CONCEPT, DESIGN AND MENU RENOVATIONS ... AND HOW TO AVOID COSTLY MISSTEPS IN THE PROCESS. BREAD KNIFE BREAD PLATE NEWS STAFF

BY RESTAURANT

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DINNER FORK

Topper’s Pizza Founded in 1982 in Sudbury, ON, Topper’s Pizza has been franchising take-out stores for more than 20 years.

The 38-location chain introduced new concepts this year with the opening of two fast casual locations—the first in Chelmsford, ON, in March and the second in September in Collingwood, ON—and its first foray into institutional foodservice in Laurentian University for this school year through a deal with Aramark.

Keith Toppazzini, the chain’s president and chief operating officer, says fast casual is a solution to serving the millennial generation, with young adults being starved for time.

“Fast casual is a solution for a dining room experience at half the time without sacrificing food quality, food taste and ambiance,” he says.

Toppazzini notes fast casual allows potential for low-risk trial of the product at the cost of a slice and ideally, customers will come back for a sit down dinner or lunch with wine or beer. He says the concept puts the brand’s best foot forward.

“Quite frankly, pizza straight out of the oven will always trump pizza out of the box,” Toppazzini says. “Now we’re in a market where we are a dining choice, not just a takeout choice.”

He says it’s important to stay true to the foundations of the brand.

“It can be a risk if it’s a concept that is in a different direction; I think that this is concept that is a complement to our direction,” says Toppazzini.

Topper’s is offering the same menu at both concepts to ensure there isn’t customer confusion and ensure consistency, he says.

NAPKIN “As we expand our menu selection, we are going to continue to expand it in our delivery and carry-out locations simultaneously as we do it with the fast casual,” says Toppazzini.

The new concept—which Toppazzini says is still in the prototype stage and will continue improving—doubles the footprint from between 1,200 and 1,500 to about 2,500 square feet. Compared to the chain’s traditional pizzerias, there is also the additional cost of building out a dining room and including customer washrooms.

Toppazzini says the financial model has to work, and it is. In Collingwood, sales have increased by more than 30 per cent and the Chelmsford location has seen sales lift by 40 per cent, and is still growing, he says. “Those are indicators that we are heading in the right direction,” he says.

He says, regardless of whether there is a new concept, a remodel always means a lift in sales. “Bottom line, that’s our experience so far,” says Toppazzini.

SALAD FORK

Boston Pizza

With the opening of two urban concept locations in downtown Vancouver, Boston Pizza is delivering the brand’s story to a new area without losing its familiar identity.

“This isn’t a different concept, banner or brand,” says Alan Howie, executive vice-president of operations and development for Boston Pizza.

“We’re enhancing and building on the Boston Pizza brand by bringing the core menu and dining experience to guests in an urban/downtown setting. We’re giving them something familiar that fits in with their community and local surroundings.”

According to Howie, city dwellers often grew up in the suburbs where Boston Pizza is traditionally found and they are looking for a similar experience, only in a downtown core setting. “They’re now looking for a place like BP to take their families and to hang out and watch the game with their friends,” he says.

In mid-October, Boston Pizza opened an urban location in Vancouver at 808 Beatty St. in the stadium district. The 6,000-square-foot space has 275 seats, slightly bigger than a typical Boston Pizza. A second urban location is scheduled to open mid-December in Vancouver’s theatre district.

“We needed a location and experience that gave people the Boston Pizza menu items they love in a more dynamic environment,” Howie says.

The new urban concept includes a host of décor enhancements including a 291-inch, custom-made HD projection screen—according to the company, the screen is the largest in Western Canada.

“The new store design will make guests feel like they're in a downtown, urban restaurant and bar, but they can count on the same signature food and great experience that Boston Pizza is known for across the country,” says Howie.

The company recently celebrated its 50th anniversary and continues to open between 12 to 15 stores a year. Howies says it was an opportunity for the company to take stock of its roots and look ahead to see what’s coming. Every seven years, he says, stores under the Boston Pizza banner are renovated to keep them fresh and on the menu side, items are tweaked and new items are added.

“At the core of the brand, we’re about providing our guests with fresh, great-tasting food in a family-friendly, lively environment, and that won’t ever change,” says Howie.

Beckta 2.0 When the team behind Beckta, Play and Gezellig restaurants in Ottawa made the decision to move the company’s flagship to the historic Grant House at 150 Elgin St., there was a lot of consideration about maintaining Beckta’s identity in the move.

“The best way to look at it is that the original Beckta was a piece of art in the wrong frame,” says owner Stephen Beckta, who, along with his managing partners executive chef Mike Moffatt and director of hospitality Clay Cardillo, undertook moving the 12-year-old restaurant to what they informally called “Beckta 2.0” in mid-November.

“When we first opened the original restaurant, we didn’t know if more than three people would be coming through the doors,” says Beckta. “Over the years, it became clear that, through demand, we needed to be somewhere else. We wanted a stage—somewhere we could build something that could outlive us.”

Although the original location was also in an old home, working in Grant House presented challenges (“figuring out how to get the HVAC in was a big one,” says Beckta). The larger space allowed the group to add underground parking, a wheelchair-accessible lift and accessible washrooms, a separate, casual wine bar with a small plates menu, and four separate, private dining rooms on the second floor of the Beckta concept.

A team of architects and consultants, including Robertson Martin, worked on retrofitting modern conveniences into heritage mouldings dating back to 1875, open staircases, nine heritage fireplaces and stained glass. “There were so many elements that we wanted to preserve and enhance,” says Beckta.

Double-door entrances and 14-foot ceilings added to the sense of grandeur. The restaurant will be used as a case study by the city of Ottawa for future heritage redevelopments, says Beckta.

Despite the new location, it was important for the team to keep the identity of the original. “At the end of it all, it’s still Beckta restaurant,” he says. Preserving the intimacy of the fine dining experience at the original location, such as having seats with padded arms rather than banquettes, was key for Beckta, who served as general contractor for the space. For other operators undergoing a refresh, Beckta advises that keeping your brand first and foremost is key. “If you make something compelling, you can always fill your seats,” he says. “Don’t try to water it down to the lowest common denominator, and always keep your core values at heart—let those drive your design.”

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RVICE PLATE Shadow Lawn Inn

Miku Restaurant In Vancouver, waterfront locations with a view are a major draw for operators and restaurant patrons alike. When Aburi Restaurants Limited, the group behind Miku, Minami and Gyoza Bar, moved Miku from its location in Coal Harbour to the old Aqua Riva Restaurant space on the Burrard Inlet next to Canada Place, it was a chance to incorporate the surroundings into the design.

“There’s such a direct connection to the ocean and Vancouver with the views to Canada Place and the port,” says designer Julie Campbell, principal at SSDG Interiors Inc. “We didn’t change the brand direction of the restaurant so much as design a canvas and elements to enhance the brand focus.”

The new 6,730-square-foot, 214-seat location gave the restaurant group, helmed by chief executive officer Seigo Nakamura, a chance to implement some of the things that were missing from the previous location. “The old space had no place to wait during busy periods,” says Campbell. “With the new bar and lounge space, the owner said that their covers have increased substantially.”

Key to the Miku brand was maintaining the authenticity of materials and experience, as well as recreating the connection with the guest as they enter the space, such as being greeted by the open kitchen and the camaraderie with the sushi chef, says Campbell.

From the hostess stand carved out of a solid piece of granite, across the engineered oak floor and to the oval, three-inch thick, custom-cast glass bar, each touchpoint with the guest reaffirms a connection with nature. Underlying hints to the seafood focus are also scattered throughout the restaurant, such as a wave pattern reflection from the glass of the bar that evokes a water element, and a light fixture resembling fish scales. “There are a lot of subtleties at Miku that you might not notice the first time, which is interesting for the repeat diner,” she says.

When clients want to refresh their brand, Campbell always starts the process with vision meetings to ensure that they not only all focus on the end goal, but have priorities ranked.

If the improvement happens over an extended number of years, Campbell stresses the importance of revisiting the plan periodically. “Nothing lasts forever, especially from an aesthetic point of view,” she says. “But it’s important to have that overall plan so that small changes don’t lead to a Frankenstein effect in design.”

In Rothesay, NB, the Shadow Lawn Inn & Dining Room has been in Jamie Gallagher’s family for nearly 30 years. He and his wife Mary Ann took over operations in 2010. Since then, they have upgraded the property and tried to make the 32-seat dining room more approachable for locals, who make up about 75 per cent ofDINNER the restaurant’s clientele.

“Shadow LawnKNIFE is a fixture in the community; it’s been an inn for 60 years,” says Jamie. “Starting out, it was primarily used as a banquet facility and individual dining was introduced in the 1960s, SOUP but only by reservation. And that really was the case until about four years ago,” he says. Jamie says it was SPOON extremely formal, an image the couple are trying to overcome in their quest to have the restaurant be seen as a destination for dining.

Chef Markian Shafransky, formerly with Rossmount Inn and The Algonquin Resort in St. Andrews, NB, focuses on regional and seasonal cooking, using sustainably sourced products.

He started at Shadow Lawn in November 2013 and in January, started making menu changes, testing them and adjusting accordingly.

He says it starts with finding fresh product at a reasonable price and that he tries to use “minimal manipulation” when creating a dish. “For example, the halibut. Let the piece of fish speak for itself. It’s got a thin, little crust on top and a very simple smoked tomato butter sauce. It doesn’t need any more embellishment,” Shafransky says.

“We have some tried-and-true recipes that customers look for each time they are in,” says Mary Ann. Shafransky tweaked those a bit, but didn’t change the “core essence” of the dishes, which include sticky date pudding and lobster crepes.

Over the 28 years, a number of chefs have come through the kitchen, each introducing their own elements to the menu. “Their best items seem to stick and they lasted the test of time,” says Jamie.

He says before Shafransky came, a menu would be put in place and it wouldn’t change much for a five or six month period.

“When the gardeners show up at my back door … and the fish guys shows up with fresh oysters, that’s what it’s all about. What do you have? Let’s put it on the menu,” says Shafransky, who will often spend time letting diners know the story and inspiration behind what they are eating.

His advice to operators and chefs considering a menu revamp: avoid complicated recipes and too many elements. “Buy the best ingredient you can afford, treat it with the utmost respect, coax as much flavour as you can out of it, with minimal manipulation, and let the food do the talking for you,” Shafransky says.

Red Lobster

Until early November, Red Lobster customers wereGLASS faced with as many as five WINE pieces of merchandizing on the table and a menu chock-full of both seafood and non-seafood items. That, coupled with some accessibility issues, led the company to undertake a comprehensive menu redesign.

“We threw everything out the window and said ‘Let’s come up with a new approach here,’” says Danielle Connor, senior vice-president of menu strategy and development. “We knew it just wasn’t presented in a way that made it easy for our servers to help our guests find what they were looking for.”

The team introduced a binder system that, Connor says, falls in line with how people are consuming information today. The system lets single pages to be easily added or removed and reprinted across all locations allowing Red Lobster “to be more nimble and more flexible,” says Connor. The overall items are laid out in an intuitive manner: specials first, then appetizers and beverages followed by entrees and desserts. There’s liberal use of food photography, which caters to an audience who wants visuals, helps boost craveability and aids in overcoming potential nervousness about ordering new menu items, says Connor.

Red Lobster president Salli Setta says the process started by asking how to better satiate customers who come into the restaurant craving seafood.

They questioned whether they are offering the right types of seafood in the right way and how can that be presented on the menu to better showcase the variety.

“As a result of this comprehensive change, we believe we have a much clearer focus, a much sharper focus on seafood and specifically on our namesake lobster and we’re showcasing it in a format that elevates the variety and gives everybody the opportunity to see the seafood that we do have to offer,” Setta says.

Menu items that were not performing well and items the company considered “less satisfying” were taken off the menu, a number of which were not seafood items, although some were. Setta says new lobster-based entrees were introduced to better feature the company’s dish.

CUP ANDnamesake SAUCER “We needed to narrow the amount of things we were accomplishing with our menu,” she says. “The essence of the strategy is really focus.”

TEASPOON Restaurant News: Why should restaurants consider a redesign?

Eric Boulden: The decision to change should be driven by customer perceptions and expectations. Restaurant brands that are not committed to staying ahead of the marketplace and changing consumer expectations become stale by not challenging themselves to deliver great experiences.

RN: How important is design to a brand?

EB: Great brands use design to set the stage for a great experience. It is the right combination of the materials, finishes, lighting, objects and graphic expressions that supports the value perception. A distinctive graphic décor package will project the voice and personality that help to differentiate the restaurant.

ALAD PLATE ERIC BOULDEN, PRESIDENT OF TORONTO-BASED JUMP BRANDING & DESIGN INC., TALKS ABOUT DESIGN, BRANDING AND TRENDS.

INFORMAL TABLE SETTING

RN: What trends in design are you currently seeing?

EB: We have seen a rise in more authentic and discovered materials. Reclaimed wood has become the new brick. Coupled with milled metals and the warm glow of Edison-style lighting, the environments are welcoming and approachable. Discovered or found items mixing into modern expressions of design and detailing have also created interesting spaces.

RN: What’s the biggest challenge you have with your customers?

EB: Looking to make a difference in the brand through design. Design can play a very strong and meaningful role in the brand and experience, and if it is shortchanged, the impact, credibility and relevance of the brand experience could fall short of expectations.

A

This interview has been condensed and edited. For the entire interview, visit canadianrestaurantnews.com.

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www.pacificprairierestaurantnews.com

Changes at Collis Group

Cauliflower that would have been wasted.

RICHMOND HILL, ON—Sales and mar- its portfolio, a move president and owner keting organization Collis Group Inc. Danny Collis said is designed to make room changed some of its representation in No- for the new lines. vember. Collis is the new representative “It is never an easy decision to drop or group in Ontario for back of house plumb- fire a line,” Collis told PRN. “I consider all ing operation company T&S Brass and af- my lines partners but sometimes the fit is filiated EnviroPure Systems, a food waste- just not right and we move on. We had the to-water manufacturer, and scale company chance to take on some interesting things Escali. Collis is now also representing Con- that we feel have some great growth potencord, ON-based Mul-T-Mat & Supply Co., tial in the market. We are very excited to which was sold by Marvin Vader to Jordan move forward.”

Lottman in August.

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

Putting the pure in puree PORTAGE LA PRAIRIE, MB— When Canadian Prairie Garden Puree founder Kelly Beaulieu looked at the current food system, she saw a lot of ugly, but tasty, vegetables not being used.

“In my community, I noticed there was a lot of wasted vegetables and I thought ‘Somebody’s got to do something about that’,” Beaulieu told PRN. “I thought, if we could preserve them somehow, then there is an opportunity to market them all over the place.”

Beaulieu grew up as a member of Sandy Bay First Nation. She has an education in science and agriculture and is an agronomist by trade.

The company has been in the works for six years, but Canadian Prairie Garden Puree was available commercially for the first time earlier this year.

Prairie Garden’s customers include foodservice and food ingredients and are available throughout North America through a number of distributors in 22-pound pouches, 528-pound drums and 2,860-pound totes.

Beaulieu started by seeking out technology to reclaim imperfect vegetables. She settled on a direct steam injection cooking process and aseptic packaging.

She set up a pilot scale plant four years ago and made samples for potential customers who gave letters of intent to purchase, which gave her the leverage she needed to raise $10 million in funding for a commercial processing plant in Portage la Prairie, MB. Beaulieu said the plant can run 8,000 pounds of produce per hour, flash cooking fruits and vegetable in about nine seconds and then immediately cooling them.

“We have the capability of producing high viscosity, low acid, very flavourful, unique purees, because the technology cooks with steam,” said Beaulieu. “It’s very much like a chef would cook if he wants to preserve the colour, the flavour, the texture and all of the nutritional attributes.”

Garden Puree carries 30 vegetable products including asparagus, broccoli, cauliflower, beets, squash, chickpeas and navy beans and a number of fruits including Saskatoon berries.

Chef John Placko is working as a consulting corporate chef working on ideation for puree uses.

“It’s an opportunity to use fresh, quality ingredients all year round and we’ve preserved it in such a way that freshness is still there. It’s got a two-year shelf life,” said Beaulieu, adding there are no additives or preservatives.

“If it says carrot on the label, that’s what’s in it.”

The traceability-labelled purees create a secondary market for the Manitoba farmers, who Beaulieu said Garden Puree is saving the portion of the crop that is too small or looks strange.

“They still have to be top quality, but they don’t have to be visually perfect. Ugly carrots taste good,” she said.

GFS refreshes brand WYOMING, MI—Gordon Food Service deliveries will be rolling in a newly designed fleet following the company’s announcement of a new logo and tagline.

The most visible change is the company’s new logo.

The company maintained elements of the previous logo, including the colour red, but shifted from using the company’s acronym, GFS, to spelling out the full company name. The new logo will soon appear on trucks and throughout company communications.

Gordon Food Service’s new tagline is: “Always at your table.”

buyers’ directory RESEARCH BY: PETER ELLIOTT Beverages Alcohol: Beer

Asahi Beer U.S.A. Inc. Bearhill Brewing Big Rock Brewery Diageo Canada Inc. Fort Garry Brewing Co. Ltd. Granville Island Brewing Howe Sound Inn & Brewing Company Intra Vino, formerly Vergina Kirkwood Diamond Canada Labatt Breweries Mark Anthony Group Mountain Crest Liquors Inc. Molson Coors Brewing Company Okanagan Spring Brewery Pacific Western Brewing Company PMA Canada Ltd. Premier Brands Premium Beer Co. Skeena Brewing Company Vancouver Island Brewing Co. Alcohol: coolers

Bacardi Canada

Canada dry mott's inC.

30 Eglinton Avenue West, Suite 600 Mississauga, ON L5R 3E7 Tel: 1-888-238-4410 Fax: 1-905-712-1703 www.canadadrymotts.ca

Constellation Brands Diageo Canada Inc. Kirkwood Diamond Canada Mark Anthony Group Alcohol: Wines

Cascadia Brands Barefoot Wine Black Hills Estate Winery Blue Mountain Vineyard and Cellars Ltd. Cedar Creek Estate Winery Chateau des Charmes Wines Ltd. Constellation Brands Crowsnest Vineyards Ernest & Julio Gallo Winery Canada Ltd. Foster's Wine Estates Canada Free House Wine + Spirts Ltd.

Gehringer Brothers Estate Winery Gray Monk Estate Winery Hester Creek Estate Winery Hillside Estate Winery House of Rose Winery Icon Fine Wine + Spirts Inniskillin Okanagan Vineyards International Cellars Inc. Jackson-Triggs Wines/Vincor Intl.

Kirkwood Diamond Canada Mark Anthony Group Mission Hill Winery Peacock & Martin Wine Merchants Peller Estates Wines PMA Canada Ltd. Quail's Gate Estate Winery See Ya Later Ranch Select Wines Sumac Ridge Estate Winery Summerhill Estate Winery The Delf Group Inc. Tinhorn Creek Vineyards Whitehall Agencies Alcohol: spirits

Bacardi Canada Beverage Concepts International Canadian Iceberg Vodka Corp.

Charton Hobbs Inc. Corby Spirit and Wine Diageo Canada Inc. Eau Claire Distillery Free House Wine + Spirts Ltd. Highwood Distillers Icon Fine Wine + Spirits Intra Vino, formerly Vergina Kirkwood Diamond Canada Odd Society Spirits Okanagan Spirits Craft Distillery Pernod Ricard Canada PMA Canada Ltd. Westway Liquors Ltd. coffee & teA

Alfa Cappuccino Imports Inc.

Best Coffee Seattles' Better Blend Coffee Ltd. Boyd Coffee Company Bravo Coffee Group Inc. Canterbury Coffee Cappuccino King Casa Del Caffe Club Coffee

Douwe Egberts Coffee, formerly Sara Lee Coffee Elco Fine Foods Inc. Euro-Milan Distributing Faema Canada Gerhards Importers Canada Ltd. Kraft Foodservice Inc. Metropolitan Tea Company Ltd., The Mixology Canada Inc. Mother Parker's Tea & Coffee Inc. MTD Beverage Brokers National Cappuccino

nespresso Canada

2121 rue Crescent, suite 302 Montreal, QC H3G 2C1 Tel: 514-609-8974 Fax: 514-905-3108 www.nespresso.com/pro chriss.lyness@nespresso.com

Nestle FoodService Canada Nestle Professional/Vitality Foodservice Canada Ltd. Schaerer Espresso Machines Specialty Beverage Solutions Starbucks Coffee Canada Tetley Canada Inc. Trudeau Corporation Van Houtte Inc. fruit Juices

A. Lassonde Inc. BC Blueberry Council Cafe Essentials Canada Dry Mott's Inc. Coca-Cola Beverages Ltd. Gerhards Importers Canada Ltd. Kraft Foodservice Inc. Nestle Professional/Vitality Foodservice Canada Ltd. Ocean Spray International Inc. Parmalat Canada Pepsi Beverages Canada Sunpac Foods Ltd. Sun-Rype Products Ltd. hot & cold

A. Lassonde Inc. Associated Brands B.B.C. Sales & Service Ltd - West Berthelet Food Products Best Coffee Seattles' Boyd Coffee Company

Bunn-O-Matic Corporation of Canada Cafe Essentials Canada Dry Mott's Inc. Canterbury Coffee Classic Cuisine Foods Coca-Cola Beverages Ltd. Douwe Egberts Coffee, formerly Sara Lee Coffee Dr. Smoothie Brands E.D. Smith & Sons Ltd. Earth's Own Food Company Euro-Milan Distributing Faema Canada Gerhards Importers Canada Ltd. H.J. Heinz Company of Canada Ltd. Kraft Foodservice Inc. Mixology Canada Inc. Mother Parker's Tea & Coffee Inc. MTD Beverage Brokers Nestle FoodService Canada Nestle Professional/Vitality Foodservice Canada Ltd. Ocean Spray International Inc. Pepsi Beverages Canada PreGel Canada Premium Near Beer Richardson Foods, Division of Heinz Canada Saeco Canada Inc. Sunpac Foods Ltd. Torani Italian Syrups W.T. Lynch Foods Limited WAters: cArBonAted, non-cArBonAted

Coca-Cola Beverages Ltd. Danone Inc. Nestle Waters Canada Parmalat Canada Pepsi Foods Canada Drink To Your Health Inc.

Décor

cArpets, rugs, MAts & flooring

Altro Floors Canadian Linen and Uniform Service Creative Mat Inc. Mul-T-Mat & Supply Co. No Skidding Products Inc. Sani Floor Schoolhouse Products Inc. chAirs

A.B. Seating Mfrs. Ltd. Contract Supply Corp.

Dor-Val Mfg. Ltd. Grosfillex

Holsag Canada Iron Furniture Ltd. JSP Industries Inc. Ogee Tables & Chairs Inc. Plymold Seating United Chairs Inc. dAnce floors

BUM Contract Furniture Ltd. Rodo Industries Schoolhouse Products Inc. furniture, furnishings: interior

Simmons Canada Inc. linen: tABleclothes, nApkins

Alsco Canada - Calgary, formerly Western Linen Americo Inc. Bay West Paper (Wausau Paper) Canadian Linen and Uniform Service Cintas - The Uniform People Eden Textile George Courey Inc. Globe Hotelware Agency Inc. Marko by Carlisle Tex-Pro Western Ltd. Tiimports Ltd. Tricific Enterprises Inc. Menus, Menu covers

Bum ContraCt Furniture

2750 Coventry Road Oakville, ON L6H 6R1 Toll Free: 1-855-337-2995 Fax: 416-901-8039 www.bumcontract.com info@bumcontract.com

A.B. Seating Mfrs. Ltd. Contract Supply Corp.

Davidson Furniture Specialties Ltd. Dor-Val Mfg. Ltd. Holsag Canada Iron Furniture Ltd. JSP Industries Inc. Maywood Furniture Corp.

Nerval Corporation Ogee Tables & Chairs Inc. Plymold Seating Schoolhouse Products Inc. Simmons Canada Inc. Southern Aluminum furniture, furnishings: exterior

A.B. Seating Mfrs. Ltd. BUM Contract Furniture Ltd. Contract Supply Corp.

Dor-Val Mfg. Ltd. Grosfillex Iron Furniture Ltd. LCE Interiors Palette Furniture Plymold Seating Southern Aluminum lAMps, lighting, Accessories

North American Candle Panasonic Canada Inc.

Creative Impressions Divine Menu Covers Ltd. Kronos Menu Covers Menu By Design Menu Tools Inc. Menu BoArds

Impulse Graphics and Display Solutions Mainstreet Menu Systems Panasonic Canada POS Canada Inc. Music & sound systeMs

DMX Canada PC Music SIRIUS Satellite Radio SOCAN Sound Products Limited signs: custoM, neon

Ketchum Manufacturing Inc. Mainstreet Menu Systems tABle tops & BAses

A.B. Seating Mfrs. Ltd. BUM Contract Furniture Ltd. Contract Supply Corp.

Dor-Val Mfg. Ltd. Polar Pak Schoolhouse Products Inc. Southern Aluminum uniforMs

Ansell Canada Inc. Blackwood Career Apparel Canadian Linen and Uniform Service Chef Uniforms - Classic Chef Chef's Hat Inc. Cintas - The Uniform People Executive Mat Service

HubCapz Clothing Image Uniforms Inc. Imagewear (div. Mark's Work Wearhouse Ronco Protective Products SanJamar Shoes for Crews, LLC Showa Best Glove Sika Footwear, a Division of Ecolad Skechers Tex-Pro Western Ltd.

Tricific Enterprises Inc. Unisync Work Authority (formerly Iseco)

Equipment

AtM MAchines

Del-Coin Direct Cash ATM Inkas Group of Companies BAkery equipMent, supplies

Anetsberger Brothers Inc. Bakers Pride Oven Company Brute Kitchen Equipment Inc. Crown Custom Metal Spinning Inc. Distex M & M Inc. Doyon Equipment Inc. Earthstone Wood/Gas Fire Ovens Euro-Milan Distributing Faema Canada Garland Canada Hobart Food Equipment Group Canada (FEG) Igloo Food Equipment Ltd. Lessard Agencies Ltd. - Foodservice Equipment Master-Bilt Products MFG Tray Co. Moretti Forni MVP Group, formerly Canadist International NU-VU Food Service Systems Rational Canada Inc. Ravensbergen Bakery Supplies Ltd. Silesia Velox Grill Machines Ltd. The Middleby Corporation Unifiller Systems Inc. BArBecue equipMent, sMokers

Brute Kitchen Equipment Inc.

buyers’ directory Cookshack Inc. Crown Verity Inc. GBS Foodservice Equipment M.K.E. Industries NU-VU Food Service Systems Pig Out Roasters Pitco Frialator Inc. Smokaroma, Inc. Southern Pride Distributing LLC Bar EquipmEnt

American Metalcraft Inc. Bar Maid Electric Glass Washers Bargreen Ellingson Canada BBS Systems Limited Beer Gas Systems Blendtec BUM Contract Furniture Ltd. Euro-Milan Distributing Faema Canada Freepour Controls Inc. Hamilton Beach Brands Inc. Harco Enterprises Ltd. ISI Cream Whipper/Jascor Housewares Inc. Magnuson Industries, Inc. Master-Bilt Products Nor-Lake Inc. Pacific Beer Equipment Ltd. Perlick Corporation POS Canada Inc. Quality Bar Systems & Consulting

Hatch Industries Ltd. Johnson-Rose Inc. Rubbermaid Canada Commercial Products Tarrison Products Ltd. China, DinnErwarE, flatwarE & GlasswarE

Anchor Hocking Bargreen Ellingson Canada Bauscher Hepp Inc. Browne + Co. C2 Distribution Dudson (North America) Fortessa of Canada Front of the House Globe Hotelware Agency Inc. Homer Laughlin China Co. Igloo Food Equipment Ltd. IVO Cutlery Canada Ltd. Johnson-Rose Inc. Lancaster Colony Commercial Products Libbey Canada Inc. Noritake Canada Limited Oneida Canada Ltd. Recoplast Ltd. Sirius Tabletop Corporation Steelite International Canada Ltd. Syracuse China Company The Hall China Co.

Intersteam Technologies Procter & Gamble Inc. CoffEE EquipmEnt

Alfa Cappuccino Imports Inc. B.B.C. Sales & Service Ltd - West Boyd Coffee Company Bravo Coffee Group Inc. Bunn-O-Matic Corporation of Canada Canterbury Coffee Cappuccino King Casa Del Caffe Douwe Egberts Coffee, formerly Sara Lee Coffee ECM Espresso Coffee Machines Co. Espressotec Euro-Milan Distributing

Hamilton Beach Brands Inc. Mother Parker's Tea & Coffee Inc. National Cappuccino Nespresso Canada Nestle Professional/Vitality Foodservice Canada Ltd. Saeco Canada Inc. Schaerer Espresso Machines Swissh Commercial Equipment Inc. Tomlinson Industries Van Houtte Inc. ConCEssion EquipmEnt, suppliEs

BuffEt EquipmEnt, CafEtEria EquipmEnt, BanquEt

Bauscher Hepp Inc. Browne + Co. Brute Kitchen Equipment Inc. BUM Contract Furniture Ltd. Bunn-O-Matic Corporation of Canada Canada Cutlery Inc. Celco Inc. Front of the House G.E.T. Enterprises Inc. Hatch Industries Ltd. Kason Industries Lessard Agencies Ltd. - Foodservice Equipment Lockwood Manufacturing Company Master-Bilt Products PanSaver Ovenable Pan Liners Prince Castle Inc. Randell Manufacturing Rational Canada Inc. Silesia Velox Grill Machines Ltd. Southern Aluminum Specialty Beverage Solutions Sterno Candle Lamp Syracuse China Company Tableware Solutions Ltd. Tomlinson Industries Total Table Top Plus SCA Tissue Vollrath Company L.L.C. Carts, CarriErs

Brute Kitchen Equipment Inc. BUM Contract Furniture Ltd. Cambro Manufacturing Company Carter-Hoffmann

Trudeau Corporation Villeroy & Boch Tableware World Tableware Inc. WWRD Canada Inc. (Wedgewood, Waterford, Royal Doulton) Zwilling J.A. Henckels Canada Ltd. ClEaninG

3M Canada Company, Building and Commercial Services Division, Food Services

A.J. Antunes & Co. APW Wyott B.B.C. Sales & Service Ltd - West Cooper-Atkins Corporation Great Western Products Hatco Corporation Igloo Food Equipment Ltd. Serve-Canada Food Equipment Ltd. Server Products Silesia Velox Grill Machines Ltd. Specialty Beverage Solutions Star Manufacturing International Inc. Tomlinson Industries SCA Tissue ContainErs (fooD)

PR OF E SSIONA L PR ODU CTS COMPANY

CLOrOx prOFEssIOnaL prOduCts COmpany

150 Biscayne Crescent Brampton, ON L6W 4V3 TEL: 1-866-789-4973 FAX : 905-454-6670 www.cloroxprofessional.ca cleaning@ clorox.com

Colgate-Palmolive Canada Inc.

ECOLaB

5105 Tomken Rd Mississauga, ON L4W 2X5 Tel: 1-800-352-5326 www.whycleanmatters.com marketing@ecolab.ca

Berry Plastics Cambro Manufacturing Company Conference Cup Ltd. D&W Fine Pack ECO-Packaging Genpak Georgia Pacific Canada Consumer Products Hatco Corporation M & Q Plastics Inc. Pactiv Canada Inc. Polar Pak Reynolds Food Packaging Canada Inc. Rubbermaid Canada Commercial Products Serve-Canada Food Equipment Ltd. DEalEr: EquipmEnt

ABM Food Equipment Alberta Food Equipment Amalgamated Food Equipment Sales & Service Ltd. A-PLUS Restaurant Equipment and Supplies

Arctic Refrigeration and Equipment Attinson Food Equipment Ltd. (RED) Brokerhouse Distributors Inc. Brothers Food Equipment Brown's Food Service Equipment Sales Ltd. (RED) Brugman Commercial Kitchens Ltd. Bunzl Canada Ltd. (ESI) - Oakville Bunzl Canada Ltd. (ESI) - Edmonton Bunzl Canada Ltd. (ESI) - Regina Bunzl Canada Ltd. (ESI) - Delta Bunzl Canada Ltd. (ESI) - Winnipeg Canadian Restaurant Supply Ltd. Celco Inc. Coastal Food Equipment Services Coronet Equipment Ltd. Crown Restaurant Equipment Ltd. Denson Commercial Food Equipment Inc. (RED) Dunlevy Food Equipment Ltd. (ESI) Eurodib Gault's Hospitality Geanel Restaurant Supplies Ltd. (ESI) - Calgary Head Office Geanel Restaurant Supplies Ltd. (ESI) - Saskatoon H & K Canada Hendrix Restaurant Equipment & Supplies - Calgary Hendrix Restaurant Equipment & Supplies - Edmonton Hendrix Restaurant Equipment & Supplies - Vancouver Hobart Food Equipment Group Canada (FEG) Hotel Equipment & Supply Co. Ltd. Igloo Food Equipment Ltd. Illume Restaurant Supply - The Candle Specialists Jarden Consumer Solutions Level It Inc. LG Electronics Canada Metal - Tech Industries (1989) Inc. (ESI) Northern Food Equipment & Ice Supply Pacific Restaurant Supply Paragon Food Equipment Inc. Peacock Sales Raimac Food Store Equipment Russell Food Equipment Ltd - Calgary Russell Food Equipment Ltd Edmonton Russell Food Equipment Ltd - Regina Russell Food Equipment Ltd Saskatoon Russell Food Equipment Ltd Vancouver Russell Food Equipment Ltd - Victoria Russell Food Equipment Ltd Winnipeg Simpson Wilson Sodexo Ontrack Purchasing Services Sonray Sales Ltd. Specialty Beverage Solutions Sun Bakery Equipment Sales Ltd. Moncton Victoria Food Equipment West Coast Food Service Marketing Inc. Dish washinG EquipmEnt, suppliEs

Avmor Ltd./Kleen Canada

Belcarra Equipment Agencies Ltd. Blakeslee Foodservice Equipment

Equipment Lockwood Manufacturing Company Master-Bilt Products True Refrigeration DistriButor: EquipmEnt

Cooper-Atkins Corporation

Hobart Food Equipment Group Canada (FEG) Insinger Machine Co. Jet Tech Systems/Canadist International Miele Montpellier & Associates MVP Group, formerly Canadist International Power Soak Procter & Gamble Inc. San Jamar Foodservice Solutions JYJ Swissh Commercial Equipment Inc. Total Table Top Plus Whirlpool Corporation DispEnsErs (nonBEvEraGE)

Belcarra Equipment Agencies Ltd. Chef Specialties Dante Group International Ltd. Ecolab Kruger Products Limited San Jamar Foodservice Serve-Canada Food Equipment Ltd. SCA Tissue DispEnsinG EquipmEnt (BEvEraGE)

B.B.C. Sales & Service - West Berg Liquor Controls Bunn-O-Matic Corporation of Canada Chef Specialties Hoshizaki America Inc. IMI Cornelius Inc. Magnuson Industries, Inc. Pepsi Beverages Canada Quality Bar Systems & Consulting Regal Ware Inc. Saeco Canada Inc. Serve-Canada Food Equipment Ltd. Specialty Beverage Solutions Zumex Canada Display CasEs: rEfriGEratED & nonrEfriGEratED

A.J. Antunes & Co. Bargreen Ellingson Canada Brute Kitchen Equipment Inc. Cappuccino King Diamond Ice Systems Inc. Euro-Milan Distributing Faema Canada General Refrigeration HABCo. Henny Penny Corporation Hoshizaki America Inc. IFI Ontario (Decastris) Igloo Food Equipment Ltd. Lessard Agencies Ltd. - Foodservice

Arctic Refrigeration and Equipment Brown's Food Service Equipment Sales Ltd. (RED) Budget Food Equipment Coquitlam Food Equipment DSL Food Service Solutions Duke Manufacturing Co.

Equipment M.K.E. Industries MVP Group, formerly Canadist International Permul Limited Pitco Frialator Inc. The Middleby Corporation Wolf Range Wood Stone Corporation hvaC

LG Electronics NRG Equipment Inc. iCE maChinEs, CuBErs, iCE storaGE

IGLOO FOOd EquIpmEnt

370 Norfinch Drive Toronto, ON M3N 1Y4 Tel: 416-663-3051 Toll Free: 1-888-408-8819 Fax: 416-663-5793 www.igloofoodequipment.com info@igloo400.com

Bunn-O-Matic Corporation of Canada Diamond Ice Systems Inc. Hoshizaki America Inc. Ice-O-Matic/Mile High Equipment Co. Ltd. Kold-Draft Manitowoc Ice Inc. Permul Limited inDuCtion CookinG

LRS Paging Magnuson Industries, Inc. Quality Bar Systems & Consulting Rabco Food Service Limited

Belcarra Equipment Agencies Ltd. CookTek Electrolux Professional (Dito) Globe Hotelware Agency Inc. KBC Specialty Products Inc. Regal Ware Inc. Vollrath Company L.L.C.

fooD proCEssinG

kEttlEs: stEam &

EquipmEnt & BlEnDErs

B.B.C. Sales & Service Ltd - West Berkel Company Bettcher Industries Inc. British Canadian Importers Dynamic International Electro Freeze Globe Food Equipment Co. Igloo Food Equipment Ltd. Tarrison Products Ltd. Tiger Canada Distribution Varimixer c/o Garland Canada Vitamix Fryers American Range Anetsberger Brothers Inc. APW Wyott Autofry Distex M & M Inc. Frymaster Corp. c/o Garland Commercial Ranges Garland Canada GBS Foodservice Equipment Henny Penny Corporation Keating of Chicago Inc. Kendale Products Ltd. M.K.E. Industries Motion Technology Inc. Perfect Fry Company Permul Limited Pitco Frialator Inc. Winston Industries, LLC GriDDlEs, Grills

Accutemp Products Inc. Anetsberger Brothers Inc. APW Wyott Bakers Pride Oven Company Electrolux Professional (Dito) Garland Canada GBS Foodservice Equipment Lessard Agencies Ltd. - Foodservice

ElECtriC

JustSteph Sales Inc. Merco Products, division of Manitowoc The Middleby Corporation Tomlinson Industries knivEs, knifE sharpEninG

Bettcher Industries Inc. Canada Cutlery Inc. Dexter-Russell, Inc. IVO Cutlery Canada Ltd. SMICO Inc. Victorinox Switzerland Zwilling J.A. Henckels Canada Ltd. launDry EquipmEnt, suppliEs

Coinamatic Commercial Laundry Inc. Ecolab Image Distributors (Canada) Ltd. Miele Milnor Laundry Systems Whirlpool Corporation manufaCturErs aGEnts

Adamoski Group Arnott Distributors Inc. B & K Agency Belcarra Equipment Agencies Ltd. Bert Johnson Enterprises Ltd. Binner Marketing BUM Contract Furniture Ltd. Canam Marketing Castle Agencies Chesher Equipment Ltd. Collis Group Copperfield Agencies Ltd. Dayco Distributing Ltd. Dennett Enterprises Ltd. E & S Marketing Inc. Flanagan Agencies Fort Marketing Ltd. - West

Ken W. Thomson Associates Ltd. KGB Marketing Inc. Levitt Agencies Maximum Food Sales & Marketing Inc. Megcour Foodservice Inc. MilneCo. Nicholles Enterprises Nunes Culinary Source Permul Limited Quality Bar Systems & Consulting Riverwood Sales S.L. Crawford & Associates Ltd. S.P. Sales Canada Inc. Taylor Agencies TLC Marketing Inc. Total Tabletop Plus Inc. Unisync Universal Marketing Ltd. W.D. Colledge Co. Ltd. Microwave ovens

Amana Commercial Products MVP Group, formerly Canadist International Panasonic Canada Inc. Permul Limited Serve-Canada Food Equipment Ltd. Sharp Electronics of Canada ovens: Bakery & coMBination

Belleco, Inc. Brute Kitchen Equipment Inc. Canada Food Equipment Ltd. Doyon Equipment Inc. Earthstone Wood/Gas Fire Ovens Eurodib Henny Penny Corporation Igloo Food Equipment Ltd. NU-VU Food Service Systems Sipromac/Picard Ovens Pasta Making equiPMent, Products

Bluebird Mfg Crown Custom Metal Spinning Inc. Espresso Avenue Faema Canada Stephan Machinery (Canada) Ltd. Patio equiPMent, Heaters

Calcana Industries Ltd. IR Energy Inc. J. B. Lynn & Associates Ltd. Northwest Stoves Ltd. Patron Products Inc. Schwank Ltd.

Garland Canada Hatco Corporation Lockwood Manufacturing Company Master-Bilt Products Merco Products, division of Manitowoc Moretti Forni PanSaver Ovenable Pan Liners Robot Coupe Serve-Canada Food Equipment Ltd. The Middleby Corporation Thunderbird Food Machinery Inc. Tomlinson Industries What A Pizza Wood Stone Corporation Plasticware: disPosaBle

Berry Plastics Cowling and Braithwaite Co. Ltd. G.E.T. Enterprises Inc. Georgia Pacific Canada Consumer Products Harco Enterprises Ltd. Norseman Plastics Pactiv Canada Inc. Polar Pak Reynolds Food Packaging Canada Inc. Solo Cup Canada Stir Sticks & Picks International Inc. Tiimports Ltd. Total Table Top Plus Unisource Canada Inc. Pos systeMs

AM/PM Service Ltd. Armagh Cash Register Ltd. Atlantic Hospitality and Technologies Ltd. Casio Canada Ltd. Caterease Software/Horizon Business Services Chase Paymentech Canada CLS Info Compatible Computer Services East Coast POS Givex HDX Solutions Hospitality Solutions International, division of MICROS Systems Inc. Hospitality Solutions Ottawa InnSource Solutions Inc. Justin eTraining Key POS

Pizza equiPMent, Products

Alfa Cappuccino Imports Inc. American Metalcraft Inc. Anetsberger Brothers Inc. APW Wyott Bakers Pride Oven Company Belcarra Equipment Agencies Ltd. Bluebird Mfg Brute Kitchen Equipment Inc. Canada Food Equipment Ltd. Lockwood Manufacturing Inc. Crown Custom Metal Spinning Inc. CTX, A Middleby Company Distex M & M Inc. Electrolux Professional (Dito) Euro-Milan Distributing Faema Canada

Matrix Integrated Solutions Menu Tools Inc. Micros Systems Inc. NCR Canada Ltd. Radiant Systems Panasonic Canada Inc. PixelPoint

POS Systems Ltd. Profitek P.O.S. Solutions Radeon Advanced POS Solutions Sharp Electronics of Canada Silverware POS Inc. Squirrel Systems Sweda Canada Inc. Technic POS Teletec Systems Inc. Toshiba TEC Canada Inc. Trim POS Visual Information Products Halo (Vivonet Inc.) Volante Systems Pots, Pans

Bethco Agencies Limited Bluebird Mfg British Canadian Importers Browne + Co. Lockwood Manufacturing Inc. Crown Custom Metal Spinning Inc. Insinger Machine Co. Lancaster Colony Commercial Products Padinox Inc. Polar Ware Company Regal Ware Inc. Vollrath Company L.L.C. Zwilling J.A. Henckels Canada Ltd. racks & storage

Brute Kitchen Equipment Inc. Cres Cor Crown Custom Metal Spinning Inc. Ecolab Julien Commercial Kitchen Solutions Market Forge Industries Inc. Metropolitan Wire (Canada) Ltd. ranges, Broilers & rotisseries

American Range Bakers Pride Oven Company Blodgett Oven Company Cleveland Range Distex M & M Inc. Garland Canada GBS Foodservice Equipment Hardt Equipment Manufacturing Igloo Food Equipment Ltd. Kendale Products Ltd. Lessard Agencies Ltd. - Foodservice Equipment M.K.E. Industries NU-VU Food Service Systems Permul Limited Pitco Frialator Inc. Quest Metal Works Ltd., div. of Russell Food Equipment Ltd. Rational Canada Inc. Southern Pride Distributing LLC The Middleby Corporation The Montague Company Toastmaster, A Middleby Company Vollrath Company L.L.C. Wolf Range Wood Stone Corporation refrigeration equiPMent, service & Hardware

POS CANADA

5580 Ambler Drive Mississauga, ON L4W 2K9 Tel: 905-629-2990 Fax: 905-629-9552 www.poscanada.com info@poscanada.com

APW Wyott Arctic Air Beverage-Air Built Rite Solutions Canadian Curtis Refrigeration Inc.

Cooper-Atkins Corporation Distex M & M Inc. Electrolux Professional (Dito) HABCo. Hoshizaki America Inc. IFI Refrigeration Igloo Food Equipment Inc. Kason Industries M.K.E. Industries Master-Bilt Products Norbec Systems Inc. Nor-Lake Inc. Refrigerative Supply Silver King Tarrison Products Ltd. Thermo King of B.C. Inc. True Refrigeration Western Refrigeration & Beverage Equipment Ltd. restrooM equiPMent, suPPlies

Alpine Specialty Chemicals Ltd. Avmor Ltd./Kleen Canada Canadian Linen and Uniform Service Cannon Hygiene BC Capital Paper Products Cascades Tissue Group Chandler Sales Cintas - The Uniform People Deb Canada Inc. Diversey Canada Inc./Drackett Professional Ecolab Executive Mat Service Georgia Pacific Canada Consumer Products KBC Specialty Products Inc. Kruger Products Limited Procter & Gamble Inc. Rubbermaid Canada Commercial Products SanJamar SCA Tissue scales

Browne + Co. Ecolab Gemsys Money Handling Systems Globe Food Equipment Co. JustSteph Sales Inc. Kilotech POS Canada Inc. Toshiba TEC Canada Inc. Total Table Top Plus slicers

Berkel Company Bizerba Canada Inc. British Canadian Importers Canada Cutlery Inc. Globe Food Equipment Co. Robot Coupe Univex Corporation Vollrath Company L.L.C. tHerMoMeters

Cooper-Atkins Corporation DayMark Safety Systems Ecolab Thermor Ltd. Total Table Top Plus toasters

Belleco, Inc. Hamilton Beach Brands Inc. Hatco Corporation JustSteph Sales Inc.

Lessard Agencies Ltd. - Foodservice Equipment Merco Products, division of Manitowoc Prince Castle Inc. The Middleby Corporation trays

Cambro Manufacturing Company Carlisle Foodservice Products Cima-Pak Corp.

G.E.T. Enterprises Inc. Johnson-Rose Inc. MFG Tray Co. Norseman Plastics Pactiv Canada Inc. Polar Pak Rubbermaid Canada Commercial Products utensils: kitcHen & cooling

Bluebird Mfg Canada Cutlery Inc. Chef Specialties G.E.T. Enterprises Inc. IVO Cutlery Canada Ltd. Johnson-Rose Inc. Thermor Ltd. Thunder Group Inc. Total Table Top Plus Trudeau Corporation Zwilling J.A. Henckels Canada Ltd. warMing & Holding equiPMent

Alto-Shaam Canada Inc. Carter-Hoffmann CookTek FWE - Food Warming Equipment Co. Inc. GBS Foodservice Equipment Kendale Products Ltd. Master-Bilt Products Metropolitan Wire (Canada) Ltd.

Food

aPPetizers, Hors d'ouevres

Bonte Foods Limited Classic Cuisine Foods Clearwater Seafoods Limited Partnership Expresco Foods Grand River Foods High Liner Foods Inc. IFC Seafood Janes Family Foods Ltd. King and Prince Seafood Kontos Foods McCain Foods Canada Olymel/GalCo. Reuven International Selkirk Foods Willowfield Enterprises Ltd. Bakery Products

Ardent Mills, formerly Horizon Milling Backerhaus Veit Ltd. BakeMark Ingredients Canada Ltd. (AFD) - Calgary BakeMark Ingredients Canada Ltd. (AFD) - Edmonton BakeMark Ingredients Canada Ltd. (AFD) - Richmond HO BakeMark Ingredients Canada Ltd. (AFD) - Winnipeg

Canada Bread Company Ltd. Carole's Cheesecake Company Ltd. Crust Craft Inc. Dealers Ingredients Inc. English Bay Batter Inc. General Mills Canada Corporation Gourmet Baker Inc. Kontos Foods Kronos Products Inc. La Rocca Creative Cakes Lentia Enterprises Ltd. Toronto Lentia Enterprises Ltd. - West McCormick Canada Oakrun Farm Bakery Ltd. Otis Spunkmeyer Canada Ltd. P & H Milling Group Pfalzgraf Patisserie PreGel Canada Puratos Canada Inc. Qzina Specialty Foods Western Waffles Ltd. Ravensbergen Bakery Supplies Ltd. Richardson Foods, Division of Heinz Canada Rich Products of Canada Saputo Foods Ltd. (Dairyworld Foods) Sepp's Gourmet Foods Solis Mexican Foods Inc. Sugarplum Desserts Ltd. The Original Cakerie Ltd. Tradition Fine Foods Ltd. Weston Foodservice Ltd. Wow! Factor Desserts cHeese, cHeese Products

Agropur

Bothwell Cheese Inc. Centennial Foodservice Chicago 58 Food Products Limited Dealers Ingredients Inc. Finica Food Specialties Kraft Foodservice Inc. Parmalat Canada Salerno Dairy Products Limited Saputo Foods Ltd. (Dairyworld Foods) Solis Mexican Foods Inc. cookies & confectionery

Cookietree Bakeries Inc. Dare Foods Limited - Food Service Division Rich Products of Canada Sepp's Gourmet Foods Sugarplum Desserts Ltd. condiMents: general

Derlea Brand Foods E.D. Smith & Sons Ltd. H.J. Heinz Company of Canada Ltd. JFC International (Canada) Inc. Kikkoman Sales USA, Inc. Kraft Foodservice Inc. McIlhenny Company Olive-it Canada Reckitt Benckiser Canada Inc. Richardson Foods, Division of Heinz Canada Select Food Products Ltd. Smucker Foods of Canada

Strub Brothers Limited Unilever Foodsolutions Wing's Foods of Alberta Ltd. dairy Products

Dealers Ingredients Inc. Elco Fine Foods Inc. Gay Lea Foodservice Kozy Shack Enterprises Natrel Inc. Parmalat Canada Saputo Foods Ltd. (Dairyworld Foods) SunOpta Inc. deli Meats

Expresco Foods Olymel/GalCo. Pillers Springer's Meats Inc. To-Le-Do Foodservice desserts & dessert Products

Berthelet Food Products Berzaci Carole's Cheesecake Company Ltd. Classic Cuisine Foods Euro-Milan Distributing Faema Canada Gourmet Baker Inc. Gumpert's Kontos Foods La Rocca Creative Cakes McCain Foods Canada Pfalzgraf Patisserie

Qzina Specialty Foods Sugarplum Desserts Ltd. The Eli's Cheesecake Company To-Le-Do Foodservice Unilever Ice Cream W.T. Lynch Foods Limited Wow! Factor Desserts distriButors: food

Better Food Concepts Bulkley Valley Wholesale Ltd. Centennial Foodservice Costco Wholesale Canada Inc. (BC) Costco Wholesale Canada Ltd. Fin's Seafood, a Division of Sysco Canada Freshpoint Nanaimo, division of SysCo. Freshpoint Vancouver Foodservice, division of SysCo. Freshpoint Vancouver GFS - Calgary GFS - Delta GFS - Edmonton GFS - Milton GFS - Regina GFS - Winnipeg Giraffe Food & Beverage IFC Seafood Kehan Food Imports Inc. Mariner Neptune Pratts Food Service

buyers’ directory PTI Group Inc. Shoppers Wholesale Food Company Sysco - Calgary Sysco - Edmonton Sysco - Kelowna Sysco - Regina Sysco - Vancouver Sysco - Victoria Sysco - Winnipeg To-Le-Do Foodservice Willowfield Enterprises Ltd. Wow! Factor Desserts Yen Bros. Food Service Ltd. Eggs, Egg Products

Burnbrae Farms Ltd. Cargill Canada EggSolutions Inc. Golden Valley Foods Ltd. Trilogy Egg Products Inc. Vanderpol's Eggs EntrEEs

Carmen Creek Gourmet Bison Clearwater Seafoods Limited Partnership Expresco Foods Grand River Foods Heritage Frozen Foods Ltd. Les Plats du Chef (Thyme & Truffles) Meat & Livestock Australia Nestle FoodService Canada Pintys Delicious Foods TMF - The Meat Factory Ethnic Foods/KoshEr

Azuma Foods (Canada) Co Ltd. Bonte Foods Limited Burke Corporation Calavo Growers, Inc. ConAgra Foods Canada Inc. El Molino Foods Elco Fine Foods Inc. Finica Food Specialties Grecian Delights Heritage Frozen Foods Ltd. Italpasta Ltd. Japan External Food Organization JFC International (Canada) Inc. Kontos Foods McCormick Canada Meaty Meats Inc. Mission Foods Naleway Foods Ltd. Patak's Foods Limited Pintys Delicious Foods Rosina Food Products, Inc. Sanjay's Foods Ltd. Solis Mexican Foods Inc. Sonora Foods Weston Foodservice Ltd. Wing's Foods of Alberta Ltd. Wong Wing Foods, a division of McCain Foods Fish, sEaFood & shEllFish

Alaska Seafood Marketing Institute Albion Fisheries Ltd. Aqua Star Inc. Atlantic Aqua Farms Inc. Azuma Foods (Canada) Co Ltd. Blundell Seafoods Ltd. Calkins & Burke Ltd. Centennial Foodservice Clearwater Seafoods Limited Partnership

Confederation Cove Mussel Co. Ltd. Export Packers Company Limited Fanny Bay Oysters Ltd. Frobisher International Enterprise Ltd. Grand River Foods

Parmalat Canada Piller's Fine Foods, division of Premium Brands Pintys Delicious Foods Reuven International Shafer Haggart Ltd. Summer Fresh Salads W.T. Lynch Foods Limited mEat

Icicle Seafoods (B.C.) Inc. IFC Seafood Janes Family Foods Ltd. Jenport International King and Prince Seafood Ocean Fisheries Ltd. Oceanfood Sales Ltd. Sea Watch International Shafer Haggart Ltd. Trident Seafoods Corp.

True North Salmon Willowfield Enterprises Ltd. Food BroKEr

Binner Marketing C.W. Shasky & Associates Ltd. Classic Cuisine Foods Concord National Inc. - Vancouver Freeman Signature Inform Brokerage International Pacific Sales Ltd. PJB - Primeline (BC) Rosemount Sales & Marketing Sonray Sales Ltd. Summit Marketing Canada Ltd. Tree of Life Canada Inc. Trimark Sales & Marketing Uniidirect Sales & Marketing FrEnch FriEs, onion rings

Cavendish Farms Lamb Weston Canada McCain Foods Canada Simplot Company Fruits: gEnEral

A. Lassonde Inc. Alasko IPS Frozen Foods Inc. BC Blueberry Council Calavo Growers, Inc. Canadian Prairie Garden Purees Dole Packaged Foods Norpac Food Sales Shafer Haggart Ltd. Sun Rich Fresh Foods Inc. Sunkist Growers The California Cling Peach Board gamE mEats

Bison Centre Brome Lake Ducks Ltd. Carmen Creek Gourmet Bison Hills Foods Ltd. King Cole Ducks Rocky Mountain Game Meats hEalthcarE Foods/ glutEn FrEE allErgy

Aliments ED Foods Inc. EggSolutions Inc. Grand River Foods Hain Celestial Canada McCormick Canada Meaty Meats Inc. Trilogy Egg Products Inc. Nestle FoodService Canada

Bison Centre Bonte Foods Limited Burke Corporation Brome Lake Ducks Ltd. Cardinal Meat Specialists Ltd. Cargill Canada Carmen Creek Gourmet Bison Centennial Foodservice Chicago 58 Food Products Limited Export Packers Company Limited Expresco Foods Finica Food Specialties Grand River Foods Hills Foods Ltd. Hormel Foods International Corporation Intercity Packers Ltd. Jadee Meat Products JD Sweid Limited Lesters Foods Limited Maple Leaf Foodservice Meat & Livestock Australia Meaty Meats Inc. Montpak International New Zealand Lamb Co. Olymel/GalCo. Original Philadelphia Cheesesteak Co. Piller's Fine Foods, division of Premium Brands Rocky Mountain Game Meats Sofina Foods Springer's Meats Inc. The Bruss Company TMF - The Meat Factory To-Le-Do Foodservice Tyson Foods, Inc. VIAU Foods Inc. oils, Fats, shortEnings

ACH Food Companies Inc. CanolaInfo Cargill Canada ConAgra Foods Canada Inc. Dealers Ingredients Inc. Dow Agro Sciences Hubbert Industries Richardson Oilseed Limited Smucker Foods of Canada organic, natural Foods

BC Blueberry Council Canadian Prairie Garden Purees Carmen Creek Gourmet Bison Gerhards Importers Canada Ltd. Italpasta Ltd. Meat & Livestock Australia Monaghan Mushrooms Sol Cuisine Strub Brothers Limited SunOpta Inc. Pasta, noodlEs

Bluebird Mfg Crown Custom Metal Spinning Inc.

Faema Canada Italpasta Ltd.

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Nestle FoodService Canada Olivieri Foods Ltd. Pizza, Pizza Products

Ardent Mills, formerly Horizon Milling Backerhaus Veit Ltd. Bonte Foods Limited Burke Corporation Chase Global Foods Ltd. ConAgra Foods Canada Inc. Crust Craft Inc. Earthstone Wood/Gas Fire Ovens H.J. Heinz Company of Canada Ltd. Hormel Foods International Corporation Jadee Meat Products Kontos Foods McCain Foods Canada McCormick Canada Musco Family Olive Co. Nestle FoodService Canada Olive-it Canada Olymel/GalCo. P & H Milling Group Parmalat Canada Rich Products of Canada Salerno Dairy Products Limited Saputo Foods Ltd. (Dairyworld Foods) Springer's Meats Inc. Tyson Foods, Inc. VIAU Foods Inc. Portion PacKs

H.J. Heinz Company of Canada Ltd. McIlhenny Company Richardson Foods, Division of Heinz Canada Smucker Foods of Canada Sun Rich Fresh Foods Inc. W.T. Lynch Foods Limited Wing's Foods of Alberta Ltd. PotatoEs, Potato Products

Basic American Foods Cavendish Farms Heritage Frozen Foods Ltd. Lamb Weston Canada McCain Foods Canada Potatoes New Brunswick Reser's Fine Foods Poultry

Pierre Frozen Foods BC Turkey Marketing Board Burke Corporation Butterball Canada Export Packers Company Limited Expresco Foods Grand River Foods Intercity Packers Ltd. Janes Family Foods Ltd.

JD Sweid Limited JD Sweid, formerly Elmira Poultry Inc. King Cole Ducks Ltd. Maple Leaf Foodservice Maple Lodge Farms Olymel/GalCo. P&H Foodservice Piller's Fine Foods, division of Premium Brands Pintys Delicious Foods Reuven International Simplot Company SunOpta Inc. To-Le-Do Foodservice Tyson Foods, Inc. ricE

Dainty, Les Aliments Dainty Foods MARS Canada Shafer Haggart Ltd. salad drEssings

Carole's Cheesecake Company Ltd. Classic Cuisine Foods Dr. Oetker Ltd. E.D. Smith & Sons Ltd. Richardson Foods, Division of Heinz Canada Select Food Products Ltd. Unilever Foodsolutions saucEs, BasEs

McIlhenny Company snacKs, snacK Food

Backerhaus Veit Ltd. California Walnuts J&J Snack Foods Corp.

Johnvince Foods Distribution Kellogg Canada Inc. MARS Canada Pepsi Foods Canada Piller's Fine Foods, division of Premium Brands Sanjay's Foods Ltd. Solis Mexican Foods Inc. Trophy Foods Inc. souPs

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Associated Brands tomatoEs, tomato Products

Berthelet Food Products Boyd Coffee Company Campbell's Foodservice Canadian Prairie Garden Purees Catelli Foods Canada Corporation Da Vinci Gourmet Ltd. E.D. Smith & Sons Ltd. Earth's Own Food Company Gerhards Importers Canada Ltd. H.J. Heinz Company of Canada Ltd. JC Creative Foods Neil Jones Food Company Nestle FoodService Canada Olivieri Foods Ltd. Richardson Foods, Division of Heinz Canada Select Food Products Ltd. Solis Mexican Foods Inc. Torani Italian Syrups Unilever Foodsolutions W.T. Lynch Foods Limited Wing's Foods of Alberta Ltd. sEasonings, sPicEs, hErBs

Aliments ED Foods Inc. Berthelet Food Products Boyd Coffee Company Chef Specialties Chester Fried Chicken Derlea Brand Foods Frotten Ac Foods Inc. Kerry Ingredients & Flavours Malabar Super Spice

California Tomato Growers ConAgra Foods Canada Inc. E.D. Smith & Sons Ltd. H.J. Heinz Company of Canada Ltd. Italpasta Ltd. Neil Jones Food Company Stanislaus Food Products toPPings: whiPPEd

Gay Lea Foodservice Parmalat Canada Richardson Foods, division of Heinz Canada Rich Products of Canada VEgEtaBlEs

Alasko IPS Frozen Foods Inc. All Seasons Mushrooms Inc. Arctic Gardens

Calkins & Burke Ltd. Canadian Prairie Garden Purees Canadian Produce Marketing Association Cavendish Farms Fresh USA (CA & FL) Tomatoes Gielow Pickles H.J. Heinz Company of Canada Ltd. Hain Celestial Canada I-D Foods Corporation Monaghan Mushrooms Norpac Food Sales Ponderosa Mushrooms Shafer Haggart Ltd. Summer Fresh Salads yogurt

Danone Inc. Dr. Smoothie Brands Gay Lea Foodservice Natrel Inc.

Parmalat Canada PreGel Canada Ultima Foods Yogen Fruz Yoplait, a Division of General Mills

Services

associations

Alaska Seafood Marketing Institute Alberta Hotel & Lodging Association Alberta Pork Alliance of Beverage Licensees (ABLE BC) BC Liquor Control & Licensing Beef Information Centre British Columbia Hotel Association British Columbia Restaurant and Foodservices Association Canadian Association of Foodservice Professionals Canadian Culinary Federation Fédération Culinaire Canadienne (CCFCC) Canadian Hospitality Foundation Canadian Produce Marketing Association CanolaInfo Dairy Farmers of Canada - Ottawa Food and Consumer Products of Canada go2hr Heart & Stroke Foundation of Canada Hotel Association of Canada Italian Trade Association Manitoba Hotel Association Manitoba Restaurant and Foodservices Association National Sunflower Association of Canada Inc. Potatoes New Brunswick Raspberry Industry Development Council Restaurants Canada Saskatchewan Hotel & Hospitality Association Tea Association of Canada BanK

Bank of Canada CIBC Evolocity Financial Group Interac

NatioNal BaNk of caNada

600, de la Gauchetière ouest 12th Floor Montreal, QC H3B 4L2 Tel: 514-412-1171 Fax: 514-394-6564 www.nbc.ca monique.lo@nbc.ca

TD Bank Buying grouP

A.F.D. - Associated Food Distributors (Buying Group) ESI Groupex System Canada Inc. ITWAL Ltd. R.E.D. Canada Restaurant Equipment Distributors of Canada Limited

Sodexo Ontrack Purchasing Services Consultants: Management, Marketing, Training

Bargreen Ellingson Canada Brick and Mobile Chemistry Consulting Justin eTraining Manitoba Hotel Association Marsh Canada Menu Tools Inc. R.E.D. Canada (Restaurant Equipment Distributors of Canada Limited) Rising Tide Consultants Greentable Network - Ontario The Fifteen Group TrainCan Inc. Sculpture Hospitality, formerly BevinCo. Credit Cards

American Express (Amex Canada) Diners Club, division of BMO Direct Cash ATM Discover Card

Global payments CANADA

3381 Steeles Avenue East, Suite 200 Toronto, ON M2H 3S7 Tel: 1-800-361-8170 www.globalpaymentsinc.com/canada info@globalpaymentsinc.com

MasterCard Moneris Solutions POS Canada Inc. TD Visa VISA Canada

Garbage Disposal

Design Consultants: Interior, Exterior

Bargreen Ellingson Canada Disposable & Paper Products

Annemar Apparel, formerly Canawipe Distributors Ltd. Kruger Products Ltd. Polar Pak SSP Group SCA Tissue Employment Agencies

Canadian Tourism Human Resource Council Entertainment Equipment, Services

Actionmatic Bell TV DMX Canada LG Electronics NTN Buzztime Canada, Inc. Panasonic Canada Inc. PC Music Sound Products Limited Starburst Coin Machines Inc. Equipment Parts, Services

Clean River, division of Midpoint International Inc. Emterra Group In-Sink-Erator (Emerson Electric) Organic Resource Management Inc. Progressive Waste Solutions Rothsay Recycles Waste Management of Canada Corp.

West Coast Reduction Ltd.

Utilities

BC Hydro Superior Propane

Linen Services

Alsco Canada Corp - West Canadian Linen and Uniform Service Executive Mat Service Pest Control

To browse PRN's interactive, searchable online Buyers' Directory or to update your listing, visit:

Abell Pest Control Inc. Canadian Pest Control Ecolab HD Supply Facilities Maintenance Orkin Canada Premiums, Incentives

G.E.T. Enterprises Inc. NRC International Recycling, Compactors

Emterra Group Progressive Waste Solutions Rothsay Recycles Security

Cummins Allison ULC Guardian Safe Company Inkas Group of Companies Stanley Security Systems Canada

Bell Canada, Equipment Division

restaurantbuyersguide.ca

Woody’s Bar-B-Q chain on the move TORONTO—American chain Woody’s Bar-B-Q is expanding across Canada.

In early October, the company took over operations at a restaurant inside a Quality Inn in Red Deer, AB, rebranding and renovating the space as a Woody’s Bar-B-Q. It plans to open more stores through the Prairie provinces, Ontario and the Maritimes.

“Right now, our growth is basically one location a month,” Woody’s Canada president Dan Masters told PRN. There are more than 30 U.S. locations and nine locations split between Alberta, Saskatchewan and Nova Scotia.

According to Masters, three locations are set to open in downtown Toronto beginning in January 2015 and a couple locations will open in Newfoundland and Labrador within the first quarter.

Masters said there is one corporate store in Alberta and the rest are franchises. The company is currently looking for franchise partners in British Columbia and other parts of the country.

There is a $39,500 franchise fee with a five per cent royalty and a three per cent marketing fee.

“It’s a closer relationship than you would generally find with other franchises,” Masters said. Woody’s works

with franchisees to ensure quality and that concepts continuously meet customer expectations, he said.

The typical footprint will be 50 to 60 seats and 1,600 to 2,000 square feet, with the exception of Woody’s Bar-B-Q Express locations, one of which is set to open by January inside an independent grocery store in downtown Toronto.

The menu includes ribs, barbecue chicken and pork, smoked salmon, pulled pork and burgers. The drink menu includes redneck refrigerator cocktails—originally made with fruit punch, alcohol and whatever else is in the fridge—several draft taps and wine.

Children can order chocolate pudding with gummie worms, often called worms and dirt.

“Our restaurants are absolutely kid friendly,” Masters said. “Barbecue is a fun business.”

The restaurants play country music in the background and have TVs, although Masters noted it is not a sports bar concept.

According to Masters, the goal is develop up to 50 locations from coast to coast.

“We really believe that’s a realistic goal,” Masters said.

Connect Show and BC Tourism and Hospitality Summit 2014

By Colleen Isherwood, Senior contributing editor VANCOUVER—A bustling trade show with 350 booths and more than 4,100 attendees, plus expanded liquor, coffee and local produce sections marked the Connect Food + Drink + Lodging Show, held Nov. 3 and 4 at the Vancouver Convention Centre West.

The BC Chef Association held its 2nd annual BC Junior Top Chef competition and BC Iron Chef Competition at the show. Elias Chu of Beach Grove Golf Club won the junior competition and Keith Pears of Ebo Restaurant and head chef for Delta Hotels and Conference Centre in Burnaby was the Iron Chef winner.

Meanwhile, seminars dealt with topics such as B.C.’s worker shortage and crisis communications at the BC Tourism & Hospitality Summit, held in conjunction with the Connect Show.

Arlene Keis, CEO of go2hr, told summit delegates that British Columbia’s 1.2 million baby boomers, who are now approaching retirement, are the best-kept secret when it comes to solving the province’s hospitality industry worker shortage.

“They don’t care about the big bucks; and they don’t care about working full time because they want to spend time with the grandkids.”

The province will need 108,383 full time equivalent tourism indus-

At the BC Tourism and Hospitality Summit 2014.

From left: Keith Baker, Arlene Keis, Debbie Yule and Joyce Lam of go2hr.

Crisis Communication panel. From left: Wendy Magnes, Destination BC, Deirdre Campbell, Tartan Group and Lynn Gervais, TopTable Group.

Piyush Sahay, executive chef, University of British Columbia, checks food temperatures at the Junior Culinary Competiion.

Winners of LinkBC’s 8th Annual Case Competition (restaurant category) were teams from Thompson Rivers University (shown) and Royal Roads University.

Gordon Food Service’s fresh herbs on display at the Connect Show.

try workers by 2020, and if the status quo continues, there will be a shortage of 14,006 workers.

Three occupation categories: F&B servers, food counter attendants and kitchen helpers; chefs and cooks; and restaurant and foodservice managers will experience the greatest demand and account for 35,000 positions.

Keis suggested recruiting from under-represented groups. Aborigi-

nal youth are a growing demographic in the province, and often they don’t want to move far from home, meaning opportunities for tourism operators in certain areas.

Some jobs can be adapted to suit people with disabilities, Keis said. For example, people with developmental disabilities can learn repetitive kitchen tasks.

Crisis communications panel

speaker Lynn Gervais of TopTable Group has dealt with disasters including guest deaths, staff injuries, food poisoning, construction defects, and a facility that hosted major events without a license.

“You can’t plan a crisis when it is happening,” she said. “Would you consider buying seatbelts and airbags for your car while sliding toward a wall at top speed?” she asked.

Top BC tourism and hospitality students were honoured at LinkBC’s 8th Annual Case Competition Awards Ceremony at the summit.

The winners for the JOEY Restaurant Group human resources case study were Thompson Rivers University and Royal Roads University.

Their hypothetical case study involved hiring 600 top culinary chefs over the next three years.

PE OPLE

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3.

2.

4.

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1. Ned Bell. Photo by Allison Kuhl Photography. 2. From left: Tyler Paquette, Michael Christiansen and Dominique Roy. 3. Iain Rennie. 4. Caroline Emond. 5. Ryan O’Flynn.

Restaurants Canada announced a management change on Nov. 12 with the departure of Garth Whyte as president and chief executive officer, effective immediately. Whyte had been with the organization since June 2009.

“It was a board decision to make a leadership change,” Restaurants Canada senior vice-president of communications and research Jill Holroyd told PRN. Past chair Donna Dooher will be taking on the role of interim president and CEO during the search for Whyte’s replacement. The organization said in a release that it expects to complete the process in the next three to four months.

“We would like to thank Garth for his contributions to the Canadian foodservice industry and to this organization during his time at Restaurants Canada, and we wish him well in his future endeavours,” said Liam Dolan, chair of the Restaurants Canada board of directors, in the statement.

Chefs Ned Bell, of Vancouver’s Yew Seafood + Bar, and Duncan Ly, of Yellow Door Bistro, in Calgary’s Hotel Arts, won the Ocean Wise Chowder Chowdown competitions

held Nov. 19 at the Vancouver Aquarium and Hyatt Regency Hotel Calgary.

The two competitions, held to raise awareness of sustainable seafood, featured ocean-friendly chowders served with local beer.

A third chowdown, held Nov. 4 in Toronto, was won by Kendall Collingridge of Toronto’s chef-run Hooked fish shop.

Bell, who competed against 13 other B.C. chefs, took top honours with his “Chowda” featuring Ocean Wise smoked black cod with Okanagan apples, Chiliwack corn and Fraser Valley honey.

Vying with 12 other chefs for chowder supremacy, Ly won the Calgary chowdown with his soup highlighting Ocean Wise spot prawns and mussels, roasted kuri squash, lemongrass, ginger and coconut milk.

Young chefs from across the country competed for the top spot at the 2014 Canadian La Chaîne des Rôtisseurs Jeunes Chefs Rôtisseurs Competition on Nov. 17.

Michael Christiansen from the Pear Tree Restaurant in Burnaby, BC, took home the gold medal and the Fulgence Charpentier Trophy at the Calgary event.

Christiansen—who currently

holds the commis position at Pear Tree—will represent Canada at the 2015 Concours International des Jeunes Chefs Rôtisseurs, which will be held in Budapest, Hungary next September.

Dominique Roy, from Ottawa’s Fairmont Chateau Montebello, won silver and Tyler Paquette of The Fairmont Banff Springs Hotel received the bronze medal.

Delta Grand Okanagan Resort and Conference Centre, in Kelowna, announced that Iain Rennie has joined the property as executive chef, responsible for the hotel’s restaurant and wine bar.

Prior to joining Delta Grand Okanagan, Rennie served as executive sous chef at Victoria’s Fairmont Empress Hotel; chef at the Fairmont Vancouver Airport Hotel; executive chef at Vancouver’s Fairmont Waterfront; and executive chef at the Westin Bear Mountain Golf Resort & Spa in Victoria. B.C. Most recently, he was executive chef at the Oak Bay Beach Hotel, also in Victoria.

During his career, Rennie has won 16 gold medals and five silver medals in world culinary competitions and has judged culinary competitions across Canada.

Dairy Farmers of Canada (DFC) appointed of Caroline Emond executive director, effective Jan. 19.

Emond replaces former executive director Richard Doyle, who decided to retire on August 31.

Emond is a lawyer and lobbyist with more than 20 years of experience in Canadian, U.S. and European political and legislative systems and international trade rules.

“We are very excited to have Ms. Emond on our team. She will bring her knowledge from both the public and private sector to our organization. Having worked both in Canada and internationally, her skills, leadership and experience are what our industry needs in a senior spokesperson at this time,” DFC president Wally Smith said in a statement.

“I am very proud to join an organization that demonstrates leadership and commitment to a modern, caring, responsible sector that brings a major contribution to the Canadian economy,” said Emond.

Westin Edmonton executive chef Ryan O’Flynn won the People’s Choice Award at the 24th Annual Chili Cook Off held Nov. 4 in Edmonton’s Churchill Square.

Marking the official kick-off to the

city’s Rodeo Week, the cook-off featured 15 of Edmonton’s best restaurants serving up their chili creations to a panel of judges.

Funds and donations raised from participating samplers went to this year’s Chili Cook Off charity of record, Edmonton Meals on Wheels.

Mario Marino, president and chief operating officer of High Liner Foods’ Canadian operations, will retire from his position in April 2015, remaining with the company as an advisor until the end of the year. Marino, who has been with High Liner for 34 years, announced his retirement on Nov. 7.

Jeff O’Neill, who currently holds the position of vice-president retail sales and marketing for the company’s Canadian operations, will fill Marino’s position of president and COO beginning in April 2015. Marino joined High Liner in 1981 as a sales representative, and took over retail sales and marketing for Canada in 1991. In 2003, Marino became president and COO. David Goldstein has been named president and chief executive officer of the Canadian Tourism Commission (CTC), effective Dec. 1.

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