Pacific Prairie Restaurant News - October 2013

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franchising@primerestaurants.com 1-877-712-2309 ext. 404 primepubs.com FRANCHISE OPPORTUNITIES NOW AVAILABLE IN: REGINA l CALGARY l EDMONTON l WINNIPEG Client: PrimeRestaurants

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Since opening our first plant in 1980, Cavendish Farms has continuously invested in growth. We believe that staying focused on the customer means a commitment to the on-going improvement of our products, our processes and our facilities.

Focused on our Customers

Committed to Providing Innovation & Solutions

Conscious of our Environment

• Our purchase of Maple Leaf Potatoes in Lethbridge, Alberta will provide locally made products to our customers in Western Canada

• The 2009 purchase of Omstead Appetizers in Wheatley, Ontario added increased product selection and opportunities for menu innovation

• A Nationwide Cavendish Farms direct sales force provides superior customer service from coast to coast

• Construction of the Cavendish Culinary Creation Centre in 2009 increased Cavendish Farms’ capabilities in product innovation and customer solutions

• With the opening of the largest Bio Gas facility in North America in 2008, Cavendish Farms became the first in the potato industry to process solid waste material to create energy

Find out more about Cavendish Farms and how we can help your business today.

Sales Offices West: (403) 461-2248 • Ontario: (416) 246-6500 • Quebec: (450) 973-1952 • Atlantic: (506) 858-7777 Toll Free: 1 800 561-7945 • www.cavendishfarms.com

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• The conversion of our PEI plants to Natural Gas, combined with our bio gas initiative, reduced our PEI greenhouse gas contribution by over 50%.

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The Right Stuff

By Don Douloff

Canada Post Publications Mail Agreement No. 40010152

FROM GOAT TO GRINGO IN GASTOWN

A NEW SPORTS BAR FOR YVR

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FRANCHISE

WINNIPEG—The Canadian Museum for Human Rights (CMHR) will feature an on-site restaurant dedicated to serving local foods and following human rights principles such as fair trade sourcing and sustainability.

“We plan to exceed guests’ expectations of a museum restaurant,” said Ben Sparrow, general manager of Inn at the Forks, which will manage the facility’s restaurant and catering operations. The restaurant will open just before the museum, which is expected to launch in the latter part of 2014, Sparrow told PRN. Inn at the Forks is next door to the museum and both are located in the Forks National Historic Site of Canada, a major Manitoba tourist attraction.

The museum restaurant is designed to have a “fast-casual feel with a finedining influence,” said Sparrow, who hopes it will be a destination bistro. The menu will feature dishes such as mussels and frites, pork-belly salads and “shared bites.”

Ingredients such as pickerel, chicken, beef, pork, vegetables and grains will be sourced from Manitoba and seasonality will play a “huge part” in determining the lineup of local foods represented, said Sparrow.

Heading up the restaurant’s kitchen and catering service will be Inn at the Forks’ executive chef Barry Saunders, who will bring the hotel’s fine-dining approach to the museum’s foodservice operations, said Sparrow. Average restaurant check is expected to be $17.

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Executive chef Barry Saunders.

The society they keep

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VANCOUVER—Odd Society Spirits opens mid-October at 1725 Powell St., in a brewery-heavy area of East Vancouver.

The micro-distillery has been a few years in the making for husbandand-wife team Gordon Glanz and Miriam Kemp. Glanz, founder and distiller, holds a masters in brewing and distilling from Edinburgh, Scotland’s Heriot Watt University. The Vancouver native uses Old World distilling techniques with local ingredients and know-how.

Glanz told PRN that opening a distillery is something he has always wanted to do and he got Kemp on board as general manager to run the business side and manage the tasting room.

The pair plan on having a full slate of spirits, starting with East End Vodka using 100 per cent malted barley.

They will also produce Wallflower gin using local botanicals. While it will be about three years of aging until Odd Society’s whisky can be called such by law, in the meantime, the company

plans on selling an unaged version straight off the stills. The name of the unaged barley spirit, Mongrel, is a nod to one of moonshine’s nicknames, ‘white dog.’

Glanz said moonshine-style whisky has experienced a surge in both production and popularity in the U.S. for practical reasons. Small craft distillers, who have been popping up all over the States, can’t wait for the aging process to be complete to get sales off the ground. “We’re hoping it will do well here,” he said. “Whisky will be our big product and this will be an introduction. I think it will be interesting for people to see what it started like and what it finishes like.”

Kemp said it is exciting to be able to help introduce this spirit to the area and work with bartenders to create cocktails for Mongrel.

Odd Society received its craft distillery designation in July, limiting production to 50,000 litres of finished product annually. The spirits must be fermented and distilled on site in small batches, with 100 per cent of the ingredients coming from B.C.

REPORT

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Miriam Kemp and Gordon Glanz.

f l a h e b On of the to our

Thanks to their generous contributions to our annual fundraising campaign, the Cora Foundation will once again be helping the Breakfast Club of Canada.

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Judas Goat rebrands as casual Mexi-Cali spot Mexi-Cali fare is “accessible and familiar,” she noted.

“Looking further into the model and costing, it made sense,” she said. “We also had to work the concept into a space with very limited kitchen space and no hood venting.” The restaurant occupies 390 square feet and features 28 seats augmented by a six-seat outdoor area— “more like an alley-side bar than a patio,” Cottell noted. She added that the renovation focused on cosmetic, rather than structural changes, so costs were “minimal.”

Those changes resulted in a room that Cottell describes as a “food truck without wheels: bright pink and green, with corrugated aluminum on the walls, neon signs and funky backlit album art.”

On the food front, the menu offers Mexi-Cali appetizer dips (spicy queso, guacamole, salsa), soft-shell tacos, papas locos (a hot baked potato loaded with taco toppings), an L.A. food truckinspired street hotdog, and vegetarian options.

Average check is $13 at lunch and $20 at dinner.

“There are quite a few authentic taquerias in Vancouver,” noted Cottell. “We are purposefully steering away from the traditional cuisine and having a fun, nostalgic twist with the food.”

Davidson and Cottell, who are both on the floor managing the restaurant on a day-to-day basis, bring a combined 37 years hospitality experience to Gringo.

At Heather Hospitality, Davidson was one of the company’s in-house whiskey experts. In addition, he has experience at a number of Vancouver’s independent bars and at the larger Sequoia

Shoel Davidson and Christina Cottell.

VANCOUVER—Heather Hospitality Group partners Sean Heather and Scott Hawthorn have sold the Gastown tapas restaurant Judas Goat to a former employee, who has rebranded the eatery as Gringo, a casual Mexi-Cali eatery launched in mid-October.

Heather and Hawthorn passed the keys to Shoel Davidson, who worked under Heather at Shebeen Whiskey House. Joining Davidson in opening Gringo in Gastown’s Blood Alley, is business partner Christina Cottell, a veteran of the hospitality industry in Western Canada. Davidson and Cottell own the business and have signed a five-year lease with Heather and Hawthorn, who retain ownership of the space.

Cottell told PRN that inspiration for the Gringo brand came from Toronto’s successful Grand Electric restaurant, which launched in late 2011 specializing in bourbon and tacos.

Group and the Donnelly Group multi-unit restaurant operators.

Cottell’s career has included stints managing The Quay on Marinaside in Yaletown and undertaking brand development and marketing for Fatburger Canada.

When it came time to design the menu, Davidson and Cottell tapped Karl Gregg and the team from Two Chefs caterer and Big Lou’s Butcher Shop restaurant.

On Sept. 13, Two Chefs and a Table restaurant made news when police filed an arrest warrant for co-owner Allan Bosomworth, alleging he’d observed or recorded staff and patrons using the co-ed washroom in mid-December 2012, according to The Globe and Mail.

Gregg, who allegedly discovered the camera and alerted police, according to the Globe, wasn’t charged in the incident. Two Chefs and a Table closed in June.

Food is prepared at the Two Chefs Richmond catering kitchen and, at 10 a.m. each day, delivered hot to the restaurant, where line cooks assemble it, said Cottell.

In launching Gringo, Davidson and Cottell believe the Mexi-Cali spot fills a gap—a place to grab a quick, inexpensive bite “without sacrificing a cool atmosphere,” she said. There are few places in the area that are open all day and have affordable grab-and-go fare, she said, or where patrons can have a 15-minute lunch for $10, including a beer (everyday draft price is $3.50 for a 16 oz sleeve).

For its part, the newest arrival on Gastown’s gastronomic scene is a “high-volume fun factory,” said Cottell.

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Inn to manage adjoining museum eatery Continued from cover

Initially, the eatery will open for lunch, 11 a.m. to 5 p.m., with evenings reserved for “special dinners” and themed events focused on cooking and wine classes, said Sparrow. There are also potential plans to investigate opening for Sunday brunch and regular dinner service, to accompany the restaurant’s catering operation. Capable of hosting sit-down meals for 400 and stand-up events for 1,500, CMHR is expected to attract national and international conferences and events, according to a release.

Design duties for the 1,400-square-foot restaurant—to be located within one of the museum’s four massive, stone “tree roots”—fell to Winnipeg’s Number TEN Architectural Group.

The space will incorporate raw concrete, neutral-

toned walls and a colourful “Planet Earth” ceiling feature.

Seating options will range from long, wooden communal tables to smaller group settings.

Inn at the Forks.

The dining room will seat 70, with 100 seats on an outdoor patio. A glowing, back-lit, white acrylic wine-bottle display will highlight the area

around the bar, which will serve local microbrews.

In keeping with the theme of the facility—it’s the first museum solely dedicated to the evolution, celebration and future of human rights, according to a release—the restaurant will work with Ottawa-based Fairtrade Canada to source products. As part of that program, the restaurant will also work to educate customers on fair trade, said Sparrow.

On the sustainability side, Inn at the Forks carries a 5 Green Key Eco-Rating from the Hotel Association of Canada and will apply those ‘green’ practices to the CMHR’s foodservice program, said Sparrow. Those eco-friendly practices include composting food waste, printing menus on recycled paper and recycling glass, aluminum, steel and paper products.

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www.pacificprairierestaurantnews.com Editorial Director Leslie Wu ext. 227 lwu@canadianrestaurantnews.com Senior Contributing Editor Colleen Isherwood ext. 231 cisherwood@canadianrestaurantnews.com Assistant Editor, Digital Content Kristen Smith ext. 238 ksmith@canadianrestaurantnews.com Senior Account Manager Debbie McGilvray ext. 233 dmcgilvray@canadianrestaurantnews.com Account Manager Kim Kerr ext. 229 kkerr@canadianrestaurantnews.com Production Stephanie Giammarco ext. 0 sgiammarco@canadianrestaurantnews.com Circulation Manager Don Trimm ext. 228 dtrimm@canadianrestaurantnews.com Controller Tammy Turgeon ext. 237 tammy@canadianrestaurantnews.com How to reach us: Tel (905) 206-0150

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ince its inception, the restaurant has served as a community hub, drawing together different strata of diners for a common purpose.

Especially for smaller neighbourhood restaurants, the difference between profit and bankruptcy can lie in the loyalty of its locals.

Some restaurateurs even get by with help from their friends (and the occasional stranger) by crowdsourcing the funds necessary to get their project off the ground; an idea that’s become increasingly popular through sites such as Kickstarter.

Born out of community spirit, these restaurants naturally serve as an extension of the neighbourhood in which they reside.

As restaurants move increasingly into residential areas, however, like any new neighbour, they can bring new issues.

From noise complaints to charges of gentrification, these issues cast a spotlight on the changing role of the restaurant and how responsible it may or may not be to reflect its surroundings.

In Vancouver, this debate takes shape in protests around high-end restaurants in the Downtown Eastside, framed on one side by

Volume 19 Number 5 Pacific/Prairie Restaurant News is published 6 times per year by Ishcom Publications Ltd. which also publishes: Ontario Restaurant News, Atlantic Restaurant News, Canadian Lodging News, Canadian Chains Directory 2065 Dundas Street East, Suite 201 Mississauga, Ontario L4X 2W1 Tel: (905) 206-0150 Fax: (905) 206-9972 In Canada 1 800 201-8596 Subscriptions: Canada & USA: $24.95/ year or $39.95/two years Single copy: $5.00 Return undeliverable Canadian addresses to circulation department, 2065 Dundas Street East, Suite 201, Mississauga, Ontario L4X 2W1 Publication Mail Agreement No. 40010152 ISSN 1702-3483 GST number R102533890

Foodler Launches in Canada BOSTON, MA—U.S.-based online food ordering service Foodler is launching in Canada, targeting Vancouver.

Foodler has partnered with about 150 Vancouver restaurants to offer takeout or delivery via its website or free iPhone app. The service allows customers to peruse menus, including user ratings of individual dishes, and place orders for delivery or takeout. Frequent customers receive personalized recommendations based on their preferences and top-rated dishes at a particular eatery. The nine-year-old company joins a competitive Vancouver market that also includes Just-Eat.

Employment insurance freezes OTTAWA—The federal government’s decision to freeze employment insurance premiums for three years may help reduce costs in the restaurant industry.

Beginning in 2014, EI costs for employers and employees will not change, which will help ease the payroll-tax burden in an industry that employs more than one million people across Canada.

High payroll tax burden is consistently noted as a key business constraint in the restaurant industry. In the Canadian Restaurant and Foodservices Association’s latest Restaurant Outlook survey for the second quarter of 2013, 53 per cent of restaurateurs said rising labour costs were negatively affecting their business.

Leslie Wu, Editorial Director

a nd

John Boehme is leasing the 70-seat restaurant to chef Justin Grenda and partners Shawne Moore and Tim Lamb. Grenda is a Victoria native and told the Times Colonist the new eatery will offer an “evolving menu” with international inspiration and will change every couple weeks.

FDA gluten-free labelling follows Canadian standards The Food and Drug Administration has set regulations for gluten-free labelling, establishing a national standard in the United States.

As of Aug. 5, 2014, operators ordering gluten-free products from across the border will know that they meet the same standard as in Canada. Manufacturers will only be able to claim products are gluten-free if there is less than 20 parts per million (.002 per cent) of the protein, which is found in wheat, rye and barley.

In 2004, the year the Food Allergen Labeling and Consumer Protection Act was signed into law, sales of gluten-free products were $560 million, and rose to $4.2 billion last year.

According to a report by market research firm Packaged Facts, the sales of gluten-free foods and beverages are expected to exceed $6.6 billion by 2017 in the U.S.

High Liner buys American Pride

The reincarnation of The Superior VICTORIA—The Superior Street Café closed its doors in late August, but new tenants opened them again in less than a week as the Superior Street Bistro.

Owner Lisa Boehme sold her share of the 1912 building at 106 Superior St. to her father, according to the Victoria Times Colonist, and is hitting the road with her partner Kevin Hernandez to bring their espresso bar and Mortiscycle Donuts business to the East Coast.

different and complex problems without simple solutions, the underlying questions remain the same: to what extent is the restaurant required to take on the identity of its surroundings, and does the operator have a duty to prioritize being a good neighbour over the restaurant’s profit margin to survive? Or does that reasoning lead to the NIMBY attitude currently being displayed in the fight over mega-casinos in urban areas in Vancouver and Toronto?

Ultimately, it’s in the restaurateur’s best interest to ensure that they’re not encroaching on the spirit of the neighbourhood they enter.

As Nicholas Lander writes in The Art of the Restaurateur, chefs operating out of sync with a neighbourhood can find themselves in hot water. “The leverage that residents have over any restaurateur is wide ranging and extensive, so much so that it can sometimes scupper the whole enterprise,” he observes, advising operators that good neighbours equal good business.

After all, as the industry strives to source increasing amounts of local ingredients, it’s crucial to remember the importance of putting the same effort into sourcing local diners.

the operator trying to make a living and on the other, the people living there.

In Toronto, the cap on new restaurants and bars in Parkdale was fuelled by residents who feared the noise and bustle a busy establishment could bring.

A Montreal restaurant made national news when it was forbidden by city ordinance from serving alcohol on its patio—a harsh sentence in a city fuelled by its al fresco dining scene in the summer. The restaurant was visible from a local alcoholism treatment centre and although the operator installed large umbrellas to block the view, the concern was that the mere knowledge that alcohol was served would be problematic for the patients.

Further east, a Corner Brook, NL bar owner found out the hard way last summer that good fences make good neighbours when residential noise complaints to city council spurred $8,000 worth of changes to his establishment to fix an open garage-style door, requiring additional ventilation and electrical work. “It’s a conflict when you have a commercial zone with residents nearby,” Dave McHugh of McHugh’s Bar on Broadway told The Western Star.

Although these scenarios encompass very

Bi t s Publisher Steven Isherwood ext. 236 sisherwood@canadianrestaurantnews.com

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

LUNENBURG, NS—High Liner Foods has paid $34.5 million to buy the principal assets and operations of value-added frozen seafood foodservice and scallop processing

Bi t e s

La Chaine des Rôtisseurs to hold national young cooks competition WINNIPEG—Some of Canada’s talented upand-coming chefs will face off at Red River College’s Paterson GlobalFoods Institute on Oct. 25 for the chance to represent Canada at the 37th Concours International des Jeunes Chefs Rôtisseurs next September in South Africa.

The competing young chefs (under the age of 27) were chosen through regional selection competitions and will be given half an hour to compose a three-course menu using all of the surprise basic ingredients in a basket along with pantry items. The participants then have three and a half hours to create a meal for four.

Participants and sponsoring establishments include: Jamie Kerr, Atlantica Hotel Halifax; Dominique Roy, Fairmont Chateau Montebello; Ben Lillico, Benchmark Restaurant Niagara College; Chinnie Ramos for Glendale Golf and Country Club in Winnipeg; Rupert Garcia, Calgary Golf and Country Club; Garrett Rotel, Mission Hill Family Estate Winery in Okanagan, BC; Westley Feist, Vancouver Pinnacle Marriott Dowtown; Brent Lukon, Hotel Grand Pacific, Victoria, BC and Shannon McNainy of Vons Steak & Oyster Bar, Edmonton. company American Pride Seafoods LLC from Seattle-based American Seafoods Group LLC. The acquisition is expected to bolster High Liner Foods’ market position in the foodservice segment of the U.S. value-added frozen seafood industry. Moreover, High Liner will add significant U.S.-based scallop processing operations to its portfolio.

Included in the purchase were American Pride’s inventory, plant and equipment located in New Bedford, MA (shown left).

Excluded from the purchase were accounts receivables of approximately $15.5 million, for a total enterprise value of approximately $50 million.

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Inking the deal with O&B and the Bay in Calgary CALGARY—Toronto restaurant operator Oliver & Bonacini Restaurants (O&B) and INK Entertainment lifestyle/entertainment company are launching a restaurant, lounge and event space in late spring 2014 at the Hudson’s Bay’s Calgary Downtown flagship store.

The project’s first phase will include a 7,500-square-feet restaurant and 4,000-square-feet lounge space.

Modern American in style, the food will be “approachable higher-end,” Andrew Oliver, president of Oliver & Bonacini Restaurants, told PRN. Average check will be around $28 per person at lunch and $60 at dinner, before taxes and gratuities.

O&B principal Michael Bonacini and corporate executive chef Anthony Walsh will oversee the event space’s culinary operations in tandem with the restaurant’s executive chef, the search for whom is underway.

O&B is “aggressively recruiting” in Alberta and has a couple candidates in mind, Oliver said. “O&B wants to act locally, in terms of the food and producers—and the best person to do that is the chef on the ground.” A decision is expected in early 2014.

The restaurant and lounge are being conceived as “an integrated, fluid space,” noted Oliver, who envisions the two spaces providing the opportunity for customers to “enjoy a late dinner at the restaurant, then head to the lounge for drinks.”

The lounge will operate Thursday through Saturday and will be available as a special-

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event or corporate-meeting space outside of that window, he said.

Seating capacities are still being worked out, but Oliver said the plan calls for 150 to 225 seats in the restaurant/bar, 100 on the patio and 200 to 400 in the lounge.

The Hudson’s Bay building, located at 200-8th Avenue SW, in the city’s downtown core, is Edwardian classical in style. Design firm Munge Leung, whose portfolio includes Hawksworth Restaurant in Vancouver and Toronto’s La Société, will maintain the building’s original features in the ground-floor restaurant/lounge, but incorporate modern accents. The two rooms will operate in the building’s southwest corner in current or former Bay retail space, according to an O&B spokesperson. The patio will jut out of the building’s granite columns. For the lounge, O&B will draw on INK’s expertise at creating “high-end, cool experiences,” says Oliver.

Phase two of the project comprises the event space, scheduled to open in fall 2014 on the building’s currently unused sixth floor. The loft-style space will open as a 20,000-square-foot event venue. Plans call for the event spaces to expand throughout the building’s entire floor, doubling the venue’s size. The event kitchen will also be located on the sixth floor.

“We are so excited about being in Calgary, with its young demographic and the tremendous energy in the city,” says Oliver. “And the food scene’s been blowing up for years.”

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

Getting fresh EDMONTON—Plow & Harvest sowed the seeds to move into Canada with a store opening in Edmonton in late August. The brand’s fresh casual concept combines counter service and brand ambassadors who inform the diner on the restaurant’s local food sourcing. This month, rebranded menus will take the concept a step further and reflect, throughout the restaurant, the local suppliers whose product is being used.

“In the U.S., we have a lot of fast-casual concepts, and we thought we’d take a chance with Canada,” said Tom Kelley, president of San Diego-based consultant AccessPoint Group, who worked with the owners of Craft Kitchens Restaurants, a company created to build out the concept and develop the franchisee market.

AccessPoint manages the concept on an executive and planning level, while general manager Celene Lenire is the “person on the ground,” said Kelley. “We wanted to find the person who had local connections to producers and vendors.”

Although the planned prototype for the restaurant was 4,000 square feet and 140 seats, the group found the existing 6,000-square-foot, former Asian noodle house at 10041 170 St. and decided to step it up to a 210-seat restaurant. The design, which includes a working tractor in the front of the restaurant, was completed in a 75day turnaround with a general contractor.

The comfort food menu, filled with items such as made-to-order buttermilk fried chicken, barbecued bison meatloaf and mac and cheese with bacon breadcrumbs, is scratch-made and sourced from local vendors whenever possible— a critical factor, said Kelley.

“A lot of independents are doing locally sourced menus these days. We want to take this

Tom Kelley at Plow & Harvest’s grand opening.

concept multi-unit, but build in local sourcing wherever we go, ” he said. The menu was created by executive chef James Bailey and is executed by chef Wesley Littke, a Red Seal-certified chef from Edmonton.

Average check is $20 per person, which will probably fall to $18 over time, said Kelley, as people are excited to share plates. The beverage list focuses on craft beers such as brews from Calgary’s Big Rock Brewing and Edmonton-based Alley Kat. The flagship location will be a testing ground to see what needs to be modified in terms of service style and footprint size for the concept’s expansion, said Kelley, who said that there is potential for another two locations in Edmonton, then expansion to Calgary, Winnipeg and perhaps Toronto and Vancouver. Although “nothing is set in stone,” Kelley said the initial five locations would be company owned, with the potential to franchise.

10041 170 St., Edmonton. (780) 669-7500.

Plowandharvest.com, @plowharvest.

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Demaine & Collis splits OAKVILLE, ON—Partners Kevin Collis and Steve Demaine announced in September that the smallwares and furniture manufacturer’s agent and distributor Demaine & Collis was separating into two companies as of Oct. 1.

Demaine & Collis was founded in 2004 as a manufacturer’s agent, which expanded into distribution.

“Our company became very diversified,” Demaine told ORN. “It grew every year in the last 10 years, with a range from dishes to outdoor furniture. Moving forward, we wanted to concentrate on more specific market segments.”

Collis said the company split because there were too many lines, so Demaine is going in one direction with furniture and he is heading in another with smallwares. The split also made sense because the furniture side currently distributes across Canada, while the smallwares section focuses on Ontario and Quebec, said Demaine.

Collis’s new company will be called Total Tabletop Plus Inc. and distribute Churchill and Bugambilia in Eastern Canada, Walco in Canada, Rosseto in Ontario and Quebec, Taylor, Riedel and John Boos in Ontario, and continue to represent Eurodib, KitchenAid and Winco for Ontario.

The team of employees and sales agents will include Marie Van Barneveld, Darlene Montgomery, Dejan Kriek, Tony Volpe, Dan George, Rob Weiss and Adam Butler. Collis said he is looking to grow the business in Ontario and has no plans to go national.

Demaine’s new company will be named Bum Contract Furniture Inc. and will continue to distribute Emu, Nardi and Tuuci in Canada, Forbes in Ontario and Mity-Lite and Grand Rapids Chair Co. in Ontario and Quebec. Moving from Demaine & Collis to the new company as employees or sales agents are: Tammy Demaine, Tara Witt, Brad Webster, Tony Volpe, Dan George, Rob Weiss, Adam Butler and Mike Flanagan.

Both companies will continue to work out of the 20,000-square-foot-plus facility at 2150 Winston Park Dr. that houses the showroom, warehouse and office space until the location’s lease expires in 2014.

Collis said his company will most likely stay in the Winston Park unit, but that “it’s still up in the air.” Demaine will potentially be looking for a more streamlined, 15,000-square-foot space in Oakville, ON, after the lease expiry, he said.

“It’s definitely an amicable split,” said Collis.

“We’ll probably still work together in certain areas, we just won’t be at the same company.”

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Calgary food trucks get green light CALGARY—The city’s food trucks will that can become licensed to operate on “You’ve got to look at two scenarios,” operate under a permanent bylaw, which city streets. noted Pallister, pointing to restaurant Calgary council approved on Sept. 16.

Council did away with a restriction owners who own FSFVs and the potential The city’s 43 Full Service Food Veon proximity to public parks, which for businesses and food trucks to operate hicles (FSFV), which operated under a chief license inspector Kent Pallister together. two-year pilot project, will have a percalled “good news” for operators.

He said food trucks were a new conmanent place on city property as of Nov. The bylaw maintained the 25-metre cept in Calgary when the pilot project 1. Under the pilot, a 43-vehicle cap was proximity restriction to competing busistarted and “the vast majority of people placed on the number of project particinesses such as brick-and-mortar restauwanted it and embraced it.”

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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

Healthy, sustainable and in high demand, shellfish (and crustaceans) offer big bang for the shuck.

By Sarah B. Hood

B

ack in Mad Men days, shellfish and crustaceans were most commonly found on high-end menus, in the form of indulgent treats like shrimp cocktail, lobster tail or oyster on the half-shell. Now, a new wave of health consciousness and environmental awareness is driving a fresh passion for seafood in general, and local, sustainable seafood in particular, from spot prawns to geoduck and beyond.

“We’ve been doing a lot of freshcooked lobsters,” says Denis Galliera, commodities sales manager for High Liner Foods Inc. “We’ve just seen more demand for lobster in general; the catches have been very good.”

High Liner has been supplying the McDonald’s lobster roll program for several years in New Brunswick, Nova Scotia and Prince Edward Island. This summer, with low lobster prices, “this is the first time they’ve expanded the program to Ontario; it was very successful and we’re in talks for repeating it,” he says.

However, cautions Martin Kouprie, chef-owner of Pangaea in Toronto, “lobster prices are not going to stay low, because the fisherman has to make a living.” (The low lobster prices caused a week-long strike in May of this year, with more t ha n 700 Atlantic Canada

fishermen tying up their boats in protest.) Ironically, Kouprie notes, because lobster is fished in cycles and then stored, “when the landed supply diminishes, the quality is lowest and price is highest, so at the lowest price it’s usually the freshest.”

“Shrimp continues to grow and is very popular,” says Mike Tigani, director of marketing for King & Prince Seafood, based in Brunswick, Georgia. “Our company focuses on breaded and battered shrimp, and we definitely see that in the sales.”

Shellfish are also on the upswing.

“When I got in this business 30 years ago, I thought it was different and unique—and an aphrodisiac,” confesses Adam Colquhoun, owneroperator of Oyster Boy in Toronto.

“Now I’m selling more and more oysters all the time. And that’s not going to go away.”

Philman George, High Liner Foods chef and culinary manager, says having seafood on the plate boosts perceived value.

“With a seafood pasta, it’s nice to have some black mussel shells on a plate. If you have a clam chowder, it’s very nice to upscale it by adding in a few of our ready-cooked clamshells,” said George.

The primary driver of the move to seafood, however, appears to be environmental awareness. “Honestly, I think the biggest trend is that move towards sustainable product,” says executive chef Kyle Groves of

Catch & The Oyster Bar, Calgary’s only 100 per cent Ocean Wise-certified seafood restaurant.

“It’s not just sustainability; customers want to know where their food comes from; they’re starting to demand a story behind their product,” says Robert Clark. As executive chef at Vancouver’s C Restaurant and Raincity Grill, he helped pilot the Vancouver Aquarium’s Ocean Wise program. He is now opening his own sustainable seafood establishment, The Fish Counter.

“If you’re serving one type of oyster, the logical choice is serving what’s local,” says Clark. “Farmed shellfish is one of the most sustainable foods we have in Canada. Using shellfish is sustainable; using one that’s close to home is even more sustainable.”

Local pride is a great selling point. “Restaurants are afraid to take something off the menu,” says Clark.

“You don’t want to run out, but that is old thinking. You should be proud of when our oysters are available, and that’s when we serve them. Whether you’re a mom-and-pop organization or a large national chain, if you get back to local, it makes a lot of sense.”

Kouprie points out that abundance in shellfish—similar to most local fare—is seasonal. “[Restaurateurs] can certainly make use of festivals to generate a lot of interest and leverage the sustainability by featuring the seafood,” he said.

At the Five Fishermen Restaurant and Grill in Halifax, there is an oyster happy hour every day, featuring more than nine different types of Nova Scotia oysters, says executive chef Jeffrey McInnis. He also serves an oyster fritter with Annapolis Valley apple slaw, chioggia beet reduction and bacon onion jam. “The oysters are from the Northumberland shore of Nova Scotia, and apples, beets and onions from one of my local farmers,” McInnis says.

“Oysters and scallops are two of our more popular items and, of course, Nova Scotia lobster,” says McInnis, who offers lobster-stuffed seared Digby scallops with potatoparsnip purée, braised leeks, tarragon cream and blueberry coulis.

“These are delicious and easy to make,” he says. “I get fresh day-boat scallops, slice them three-quarters of the way, and stuff them with a lobster mousse.”

Even far from the ocean, “it’s [becoming] a lot easier to start featuring sustainable seafood options,” says Sal Battaglia, vice president of marketing of Vaughan, ON-based Seacore Seafood Inc. In July 2013, Seacore joined five other North American seafood distributors to form Sea Pact, an innovative alliance that offers grants towards sustainable seafood research.

“All six of us had our own individual sustainable seafood programs, and we still do, but we thought that

by creating an alliance we could have a stronger effect on the whole industry,” he says.

A new program called This Fish operated by Ecotrust Canada, a Vancouver based non-profit, allows purchasers to trace every item back to its source. “With this program, the fish are handled more by hand than machine, so it hasn’t been bent or folded or killed in the net,” says Kouprie.

Another way to capitalize on the increasing North American appetite for seafood is to play with Asian ingredients. “Currently, Asian flavours are really popular,” says George.

“This could be driven by the increase in sushi all across the board, but we’re also seeing some interest in Thai flavours.” Ingredients such as teriyaki or hoisin lend themselves to seafood because of the combination of sweet, sour and spicy, which works well with all types of crustaceans, especially shrimp, he says. “People have been used to butter sauces, but after a while you realize that’s very heavy.”

Mussels in particular marry well with the Asian spice spectrum. “We do a frozen and fully cooked mussel from Canada and Chile and a frozen clam from Vietnam that’s very popular, and both of those are a category that’s been growing,” says Galliera.

George cooks these with lemongrass and ginger instead of the traditional marinara. Chili and ginger are also good choices.

Sea Change: R isks for shrimp and shellfish supplies “Re s t aurateurs are becoming more cautious about where the fish come from, especially since the Fukushima nuclear reactor disaster. When I was in Korea, all the chefs were using Geiger counters when they bought the fish,” says Martin Kouprie, chefowner at Toronto’s Pangaea.

This is an extreme case, but even as the North American appetite for seafood increases, seafood distributors are reporting potential threats to world supplies. The most immediately pressing is a condition known as Early Mortality Syndrome (EMS) afflicting shrimp stocks in Thailand.

“The concern is that the prices will be going up significantly before

the end of 2013. It’s going to affect everybody globally,” says Mike Tigani, director of marketing for Georgia-based King & Prince Seafood.

Solutions are in the works.

Pacific North American shellfish suppliers are facing potential challenges from “upwelling.” Adam Colquhoun, owner-operator of Oyster Boy in Toronto, explains

that the term refers to ocean activity that raises acidic carbon deposits from the bottom of the sea to shallower shellfish breeding grounds.

“The shellfish aren’t able to extract the calcium from the water, so we’re having a hard time getting baby oysters,” he says. “That’s going to be a problem 50 years from now all over the world.”

Even more alarming is the possible stalling of the Gulf Stream due to glacial melting, says Colquhoun.

In this scenario, the warming of the earth would chill northern oceans far below current norms.

“You’re going to get red tide; that’s just naturally occurring,” he says. “The big problem for shellfish is climate change.”

A saucy tale Although purists often prefer shellfish plain, chefs can take advantage of sauces and garnishes to elevate the dish. Corporate chef for Tabasco brand pepper sauce, Ryan Marquis, shares his tips on how to elevate your shellfish with sauces: Match the right shellfish with the right sauce • Salty and meaty shellfish, like mussels and oysters, pair well with vinaigrettes and vinegar-based sauces.

• Less salty shellfish, like scallops and shrimp, are best paired with sweet, fruity sauces that are not as acidic.

• Tap into international flavours with an Asian-inspired sauce of rice wine, ginger and soy, or go Mediterranean, with citrus and fennel.

Pairing your prep • Serve fresh shellfish ceviche in sauces that have both acidity and heat, to balance the flavour.

• Fried shellfish should be served with thicker dipping sauces, since runny sauces will ruin the crisp texture of the batter.

• Keep pan-seared or baked shellfish moist by pairing with salsas or rich, creamy sauces.

Put a creative twist on your standby sauces • Try a Marie Rose sauce (tomato, mayonnaise, Worcestershire and lemon juice) in lieu of traditional cocktail sauces.

• Add a sweet, unexpected touch to typical salsa-style sauces by adding spiced fruit.

• Introduce new flavours to your favourite sauces by incorporating different acids. For example, rice vinegar, lemon juice, apple cider vinegar, etc.

• Instead of wine, try beer, sherry or tequila, to give wine-based sauces new dimension.

Photos courtesy of L-eat Catering.

“There’s really no limitation as long as you’ve got a flavourful broth,” he says.

At Catch, Groves serves a Buffalo wing oyster: “We bread and deepfry them, toss them in hot sauce and serve them with blue cheese dip and celery. Those have been a popular seller, a fun thing to do in an oyster bar that mimics hot wings.”

He also serves a signature dish of tableside smoked oysters. “Set into a bed of rock salt, we put the oyster over burning cedar chips and cover that up with a glass so it extinguishes the flames. It sits there for 30 seconds; when you lift the glass, the room gets that lovely cedar smoke smell. We’ve done that with clams as well.”

As the saying goes, there are lots of good fish in the sea—including some that are still relatively new to diners. “We don’t eat enough clams in Canada,” declares Colquhoun. Whereas American diners eat an abundance of clams, many Canadians are unfamiliar with them. “They’re very good for you and they’re not too fattening,” he says. “We have a lot of clams in Canada for 15 to 30 cents apiece, whereas an oyster is upwards of a dollar.”

Colquhoun has numerous simple clam recipes at his fingertips. “To open them raw is hard; they’re very brittle,

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and they have two adductor mussels where an oyster just has one.

But steamed, they’re easy. Steamed clams with white wine, onions and garlic is one way,” he says. “I like them steamed in beer, and then I put a little Tabasco sauce on each clam.”

He also recommends clams casino, with grilled cheese, onions, herbs and spices, or simple baked clams.

“We’ve done a spin or variation on clams casino,” say Groves. “We take large clams and cook them with pork belly, bread crumbs and parsley—clams and pork work so well together—and serve them in the shell.”

While chefs across the country are familiar with B.C. spot prawns, they may not yet know Pandalus borealis, “a Canadian cold water shrimp caught in the North Atlantic,” says Galliera.

“We call it Ice Shrimp Cooked and Peeled or High Liner Cold Water Shrimp,” he says.

“They range from a U-150 (under 150 in a pound) to 400 and up. They’re very sweet and they

have a nice firm bite. Most of it is sold into Europe and the UK, but it’s growing more in Canada and the US.” Restaurants have many options beyond the traditional shrimp cocktail, says George.

“I would recommend that every restaurant across the board should have a shrimp item for breakfast; a shrimp omelette would be good, with small shrimp and some vegetables,” he says.

“Even doing some simple grilled shrimp on a bed of wilted greens, maybe using our zipperback shrimp, which is deveined and split down the middle so it can easily be peeled by the customer or the chef.”

No longer the domain of the finedining establishment alone, shellfish and crustaceans are offering fresh possibilities to restaurants of all kinds across the country.

Catering Tips for Shellfish There’s no doubt about it, seafood displays provide one of the greatest wow factors at an event; however, there are a number of elements to consider when setting up the display.

Here are some tips and tricks, from Tony Loschiavo, owner of L-eat Catering, to making your seafood station both visually appealing and safe: Presentation • Use colours intermittently to make items stand out. Blander-coloured items such as oysters, for example, look best alongside a more vibrant-coloured item such as the deep purple hue of grilled octopus.

• Use highs and lows. If you have the same item continued throughout the entire station, such as shrimp and sweet pea mousse cups with crème fraîche and tobiko, use varying heights to break up the monotony, giving the overall display depth and visual interest.

• To elevate the tasting experience, consider pairing seafood with beer, wine or flavoured shots. In the image to the near left, jumbo tiger shrimp, lobster tails and claws, grilled octopus and kumamoto and malpeque oysters in the half shell are paired with mini shots of dark ale, pepperoncini-infused vodka, housemade clamato juice, prosecco and riesling.

• Obviously, ice is mandatory, but not just any ice will do. Typically, crushed ice works best for items such as oysters, since it allows the shell to be pushed deep into ice, keeping it cooler, and making it simply look better. Trust companies who provide quality ice without air bubbles and impurities, allowing the ice cubes to last longer/melt slower, keeping your display fresh.

• Never have seafood as the only option. Not only do many people have shellfish allergies, some just prefer not to eat it. For example, the shrimp shooter and gazpacho station (shown at far left) also included a vegetarian option of asparagus and potato leek soup vichyssoise.

• Proper lighting is crucial. Display your station in a well-lit area. In almost every case, natural light makes seafood look its best.

Handling & Safety • Do not leave seafood out at room temperature. Either prepare it in a temperature-controlled environment or leave it at room temperature for as short a period as possible.

• Use colour-correct chopping boards for seafood • Do not leave a seafood display out for a long time.

Usually two or three hours is the maximum, ideal for a cocktail hour prior to a wedding, for example.

• Do not stack the seafood too high and replenish regularly with fresh items.

• Wash chopping boards in a sanitizing dishwasher and clean surfaces with a 10:1 solution of water and bleach.

• Kitchen staff should always wear gloves when handling seafood to prevent cross-contamination when preparing other foods, lessening the risk of an allergic reaction. Have guests use small forks or picks when appropriate to also prevent cross-contamination.

www.pacificprairierestaurantnews.com

12 | Vancouver Canucks Sports Bar also sells team merchandise.

Canucks sports bar scores at YVR VANCOUVER—Canucks Sports & Entertainment (CS&E) has opened its first offsite restaurant, a Vancouver Canucks-themed sports bar launched Sept. 17 in Vancouver International Airport.

“The response has been outstanding,” Michael Doyle, executive vice president and general manager of Rogers Arena, with CS&E, told PRN. CS&E opened Vancouver Canucks Sports Bar & Grill in partnership with airport restaurant operator HMSHost. Located in the U.S. departures area, the 4,000-square-foot, 121-seat full-service eatery features Canucks-themed decor, memorabilia and team merchandise for sale.

Large-screen TVs located throughout the space broadcast Canucks games and other sports when the home team isn’t playing.

Seating was custom-designed with extra padding to provide a comfortable experience for customers “while they wait for their flights,” said Doyle. Each table features an electrical outlet to power electronic devices and docking stations are also available.

Canucks consulting chef David Robertson, in tandem with HMSHost, developed the menu that’s executed by chef Michael O’Neil and focuses on B.C.’s local ingredients, said Doyle.

Also taken into account, he said, were dishes that “Canucks players really enjoy” at the breakfasts, lunches and dinners they eat at Rogers Arena on game days.

Featured on the sports bar’s menu are full breakfasts, appetizers, salads, sandwiches, burgers, tacos, sliders, steak, seafood, soup and pasta.

Vegetarian and gluten-free choices are available.

Drinks include premium spirits, wine by the glass and bottled or draft beer. Average check is $29.

Doyle said the airport setting presents a challenge regarding the timing of customers’ visits to the sports bar, which operates daily from 5:30 a.m. to 8 p.m.

“Flight schedules dictate when customers visit,” said Doyle. He noted that breakfast service is busiest from 6 a.m. to 9:30 a.m. and is experiencing strong food and alcohol sales. Drink sales begin at 9 a.m., driven by travellers about to board Las Vegas-bound flights between 10 a.m. and 10:30 a.m. getting a head start on their partying, he said.

Lunch is strongest from 11 a.m. to 12:30 p.m., Doyle noted. “Dinner is the biggest challenge, because of the way flights work to the U.S. and Maui.” Dinner typically runs from 3 p.m. to 5 p.m. Looking ahead, Doyle said a second location at the airport is possible. “We are looking at the second location to be in the domestic terminal and if we can get the space from the airport, [the second sports bar] would be very similar to the first one,” he said.

Vancouver International Airport, 3211 Grant McConachie Way, Richmond. (604) 231-3731, ext. 215, www.yvr.ca.

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

RAMMPing up in Canada SURREY, BC—RAMMP Hospitality Brands is eyeing an eastern expansion for two of its concepts: Mr. Mikes SteakhouseCasual and The Pantry Home Fresh.

“This year has been a really good one for store openings, including locations in Slave Lake and Bonnyville in Alberta, and Kitimat and Kamloops in British Columbia,” said RAMMP vice-president business development Rick Villalpando to PRN. Although the furthest location east is currently Yorkton, SK the company will be looking at additional sites in Manitoba, and “making our intentions known about Ontario as our next target market in the next couple of years,” said Villalpando.

All development will be franchise-based.

“What we’ll be looking for in Ontario is what we’ve been doing in the west: groups that can develop multiple locations,” he said.

Mr. Mikes rebranded in 2010 to become a concept that could be translated across Canada, said Villalpando.

“But in two to three years, the concept will be five years old, so at that point, we’d be looking to refresh it.”

“When RAMMP took over the Mr. Mikes brand in 2010, a 50-year-old concept that at one point was up to 90 restaurants, we bought it with only a handful of locations,” said Rob-

in Chakrabarti, one of the founding partners of RAMMP. “After talking to customers and franchisees about what resonated with them, we made a conscious decision that instead of being a steakhouse and bar in terms of expectations, we would go with a casual concept celebrating what Mr. Mikes was about originally,” said Chakrabarti.

“Since the customer was able to find the price point to suit the occasion, we didn’t have to change the average check or price point,” he said. “We weren’t overpriced to the new branding—we were already there.”

With 23 current locations of Mr. Mikes and another one coming soon to Prince Albert, SK, the company has sold enough stores to double Mr. Mikes over three years, said Chakrabarti.

The Pantry is concentrated in B.C.’s lower mainland, said Chakrabarti. RAMMP took it over in 2009, kept the main name and changed it to The Pantry Home Fresh to reflect the idea of “being Mom’s BFF,” he said.

“We’re replicating that experience in the restaurant.”

With a combination of 60 per cent hotel sites and 40 per cent standalone locations, the concept currently has 15 units with another slated to open in Nanaimo, BC next year.

Mr. Mikes SteakhouseCasual interior.

Saladworks enters the Canadian market

Saladworks is opening in Vancouver in late January 2014.

VANCOUVER—U.S.-based chain Saladworks is turning over a new leaf with its entry into the Canadian market. Opening its first location in Vancouver, in late January 2014, through a master franchise agreement, the Conshohocken,

PA-based franchise will see 30 new locations launch across Canada in the next decade, public relations and social media manager Mitch Donaberger told PRN. “We’re starting right in our backyard in Yale-

town in January 2014,” said CEO Paul Lalli to PRN. The short-term plan is to build eight corporate stores in the Metro Vancouver area in the next two years, said Lalli, who says the chain will then move east to Alberta and then eventually to Ontario.

The partners in the agreement are Lalli, chairman Mark Zabel, president/chief marketing officer Tom Horler and Marvin Alballi. Both Horler and Alballi have experience in restaurant foodservice: Horler was an owner/operator of two McDonald’s franchises for 16 years and also held home office director and director of marketing roles with the company. Alballi was an executive operator in the Applebee’s and Burger King organizations, and a training manager for a franchisee of Brinker International in Saudi Arabia.

The new Canadian stores will offer signature and customizable salads, as well as a carvery concept, offering four types of grilled, hand-cut meats, introduced by the chain in 2012. Average check in the U.S. is $10.50.

“Bringing our brand to Canada is an important strategic goal,” said founder and CEO John

Scardapane in a release. “The Canadian team is led by talented and passionate individuals. I have great confidence that together, our unique brand of healthy, guilt-free gourmet fare will be an enormous success in Canada.”

Saladworks operates 100 locations in the U.S., with another 150 in development. The brand occupies a variety of footprints, said Lalli, including standalone pad sites, transportation sites in airports, and locations in food courts and strip malls. In Canada, sites will range from 1,500 to 2,000 square feet, seating between 40 and 80 people. Catering will also be a large part of the market, said Lalli.

“We’re really looking to push this model in both the urban and suburban markets,” he said.

“We felt that the north was a great fit for the company, especially the Vancouver area with its emphasis on outdoor recreation and healthy living,” said Donaberger. “We were really interested in moving on to another area of franchising, and culturally, Canada isn’t much more than a stone’s throw from the U.S., especially when it comes to food.”

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BeverageNews A REPORT ON THE BEVERAGE INDUSTRY

Br i e f s

Odd Society, warm spirits

Odd Society Spirits’ tasting room.

Continued from cover

The craft designation also means Odd Society Spirits can distribute directly to bars and restaurants and sell to the public from

the tasting room. A glass partition separates the tasting area from the distillery, allowing visitors to see the German-made copper stills.

Changes to Vancouver bylaws this summer allowed tasting lounges in city breweries

Top of the vines

Wine writer Anthony Gismondi (left) and John Simes from Mission Hill Winery.

TORONTO—The results of the National Wine Awards of Canada, judged in June in Niagara-on-the-Lake, ON, were announced

by WineAlign in early September. Mission Hill Family Estate Winery in British Columbia was named Winery of the Year following its haul of

HERE’S TO

two platinum, three gold, three silver and four bronze medals at the annual awards.

Sixteen independent wine critics gathered for five days to blind taste 1,081 wines grown and produced by more than 150 wineries across Canada and released for sale in the 2013 calendar year. The top scoring 22 per cent of entries went on to a final round for a second evaluation. The highest scoring gold medalists were awarded a newly instituted platinum medal.

“I have been judging nationally since 2001,” said co-head judge David Lawrason, in a release, “and I’ve never seen such a high level of quality and so many gold medals. It was time to raise the bar and reward the real standouts with platinum. They are the top one per cent.”

Ontario’s Tawse Winery was the second highest scoring brand, with two platinum, two gold, 11 silver and 17 bronze medals.

THE CAFÉ THAT TAKES CARE OF OUR FOUR-LEGGED FRIENDS TOO.

and distilleries. The new lounge designation means Odd Society will be able to sell cocktails. “That’s potentially huge for all the little guys,” said Glanz.

The designation also requires tasting lounges to make non-alcoholic drinks and snacks available. Kemp said they hope to work with a local restaurant to serve food. “We want to be part of this community that we’re in (east Vancouver) and we want to work with other businesses and do other things that are complementary,” she said. There are four breweries within walking distance and two more in the works for Vancouver East Village in the Hastings Sunrise. Kemp imagines working with neighbours to support each other by organizing walking and cycling tours of the manufacturing district.

She said that while Odd Society aims to be part of the community and be well known locally, they hope to branch out to other parts of Canada and internationally.

1725 Powell St., Vancouver. (604) 716-6745, www.oddsocietyspirits.com, @oddsociety.

Caffè Artigiano barista wins championship VANCOUVER—Morgan Allen from Caffè Artigiano won the 2013 Western Regional Barista Championship.

The competition was held at Artigiano Roasting Co. on Sept. 28 and 29.

A barista from the Hornby Street location, Allen will go on to compete at the Canadian National Barista Competition taking place Oct. 20 and 21 at the Vancouver Convention Centre.

Espresso artists from throughout the province vied for the title of “BC’s Best Barista.”

Competitors prepared a series of espresso-based beverages for a discerning panel of judges who rated baristas on taste, design, speed, showmanship and creativity.

Longer patio hours on the horizon VANCOUVER—Extended patio hours are here for some operators after Vancouver city council voted to support the mayor’s bid in late July.

According to Mayor Gregor Robertson’s motion, of the city’s 577 patios, there were 317 large patio permits and 260 small patio permits in 2012 and there has been consistent demand for more patios in public spaces like plazas and pedestrian-oriented streets.

Council directed city staff to work with business improvement associations to increase patio hours and space for establishments with what they called a track record of good behaviour. In the longer term, council asked staff to report back with recommendations for policy changes to improve the patio experience, including ways to increase space, extend hours, relax fencing restrictions, provide patio options throughout Vancouver and improve the efficiency of the patio permit process.

Operators can currently have their patios open between 7 a.m. and 11 p.m., although during the 2010 Olympic Games, they were able to stay open until 1 a.m. A pilot project allowing approved operators to extend the hours of sidewalk patios to midnight is running until the end of the summer patio term (Oct. 31) and city staff will gather feedback to report back to council.

“We’ve been talking to a number of restaurant owners over the last couple of years about continuing to extend patio hours in areas around the city where it makes sense, not just downtown but citywide,” said Robertson in a statement. “We need to look at those opportunities to use sidewalk, or even street space, that the city can offer to restaurants to expand the number of patio seats for our residents and visitors to enjoy.”

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Photographer: Gabriel Panaiet

www.pacificprairierestaurantnews.com

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n the world of franchising, Canada occupies a unique position.

Geographically, we share a common border with the U.S. franchise behemoth, as does Mexico, but Canadians are more similar to Americans than any other culture on the planet—which suggests that American franchise successes are more likely to be repeated in Canada than anywhere else.

Based on that promise, for decades, many Canadians have sought out and invested in U.S. franchises: some have achieved incredible results (witness the success of McDonald’s Canada) and others have failed miserably (anyone had a Red Barn burger recently?)

Let’s take a brief look at some of the most common factors that spell the difference between success and failure.

Will the concept work in Canada?

While we Canadians look, dress and speak (somewhat) similarly to Americans, there are some real differences in our cultures and buying habits. The problem is that these differences are not always obvious, which means Canadian franchise investors—and, for that matter,

“A Canadian expansion of a U.S. franchise system is a startup in many ways.”

U.S. franchisors—often make assumptions a b o u t the Canadian market that are not true (or not true enough).

Foregoing a sufficiently thorough market study for the concept in Canada is like operating a piece of heavy equipment blindfolded.

Local knowledge may lead to the investment being rejected or the concept being adapted properly for the Canadian market. Either way, the potential investor comes out a winner.

Can the U.S. franchisor support the system in Canada?

In most cases, one of the principal reasons for buying the rights to a U.S. concept is to acquire the knowhow in that business by capitalizing on the franchisor’s experience and knowledge gained over many years and with much investment.

Sounds good, but if the U.S. franchisor does not have a sufficient infrastructure to provide the critical and inevitably needed support to the Canadian investor, that great knowledge will be of little value. An examination of the franchisor’s capabilities to support the Canadian expansion is needed, at least in the early years.

Is there enough capital?

A Canadian expansion of a U.S. franchise system is a startup in

many ways. Of course, with the knowledge of the franchisor, an expansion is much further along than a brand-new business concept, but the need for working capital will be significant while the business is being established in Canada.

The investor will have to fund the initial payments for the rights to the U.S. franchisor, staffing costs, professional fees, initial marketing costs, possibly building costs or sub-franchise selling costs as well as living expenses for the investor until a positive cash flow is achieved.

The root cause of failure can often be traced to the lack of adequate capital, which in turn, results from inadequate information provided by the franchisor on the magnitude of the capital needed. This problem is most common when the U.S. franchisor is more interested in closing a deal than making the right deal with the right party.

Does the deal make sense?

A good concept with a bad deal for the investor still ends in failure. It is very common for Canadian investors to purchase master franchise rights from U.S. franchisors for parts of Canada or for the entire country. Master franchising means the Canadian investor will be selling sub-franchises and sharing the revenue from those sub-franchises with the U.S. franchisor, i.e. initial franchise fees, royalties, renewal fees and transfer fees.

Problems arise when the shared portions of such fees do not match up with the cost of delivering the services upon which the fees are based.

If, for example, on a six per cent royalty rate, it takes four per cent to support the system properly in Canada (which is not unrealistic) and the U.S. franchisor demands three per cent of the royalty as its

cut, then disaster lurks just around the corner.

One of the most difficult numbers to determine in all of franchising is the amount that should be paid for the front-end franchise fee or territorial-rights fee for the granting of master franchise rights.

This number will be influenced by many factors, including the length of the term of the grant, the history of success of the franchise system, the amount of training and initial support to be provided by the franchisor and the level of additional investment required of the franchisee.

Drawing analogies to other existing systems with master structures can be helpful in deciding upon the amount to charge, but it is best to relate the fee to the potential for profit and return on capital of both parties.

In a survey of master franchisees

by John P. Hayes, Ph.D, in 2000, 36 per cent of those studied invested $100,000 to $250,000, 28 per cent invested less than $100,000, 21 per cent invested $250,000 to $500,000 and 15 per cent invested more than $500,000.

Another common mistake made in master-franchise deals is the establishment of unrealistic quotas on the opening schedule of units.

According to a 2005 study from The Centre for Hospitality Research by Arturs Kalnins, Biting Off More than They Can Chew: Unfulfilled Development Commitments in International Master Franchising Ventures, out of 142 restaurant master franchisees, only 55 were in business at the end of the development term, 21 master franchisees did not open a single unit and six master franchisees met or exceeded their development commitments.

It is important to agree on clear growth (and unit maintenance) targets for the master franchisee.

On the other hand, according to the above study, most targets in

master franchise arrangements are not met.

There are so many reasons why one franchise investment succeeds and another fails that it would take a book, if not several, to do justice to the question. Nevertheless, considering the above factors are crucial to avoiding franchise failure.

ESSENTIAL QUESTIONS: 1. Is the term of the masterfranchise agreement sufficiently long to ensure that a reasonable return on investment can be achieved?

2. Will the master franchisee have to adhere strictly to the franchisor’s form of unit franchise agreement in all circumstances or will there be some flexibility?

3. Will the master franchisee administer a regional advertising fund for the territory or will it all be controlled by the franchisor?

4. If there are critical inventory items, who supplies them to the franchisees: the master franchisee, the franchisor or third parties? Who benefits from volume purchases?

Edward (Ned) Levitt is a Certified Franchise Executive, a partner at Dickinson Wright LLP in Toronto, and provides legal services to Canadian and international clients on Canadian franchise law. He was general counsel to the Canadian Franchise Association (2000-2007) and is a member of the American Bar Association Forum on Franchising, the International Bar Association and the International Franchise Association. As a member of the Ontario Franchise Sector Working Team, he was instrumental in the creation of the province’s franchise legislation.

He can be reached at (416) 6463842 or nlevitt@dickinsonwright.com.

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O C TO B E R 2 013

2 013 FR A N CH I S E R E P O R T ———— 123 ———— 1 for 1 Pizza T: 613-234-6060 f: 613-234-0444 UrL: 1for1pizza.com Personnel: Ara Tahir Type: Quick Service Menu: Pizza, wings.

Units WEST: 6 Units CaN: 16 241 Pizza

(Chairman’s Brand Corp)

T: 416-288-8515 f: 416-646-2204 UrL: 241pizza.com Personnel: Chris Iannou Type: Quick Service Menu: Pizza, chicken wings, potato wedges.

Units WEST: 12 Units CaN: 96

————— A ————— a & W food SErviCES of CaNada iNC. T: 604-988-2141 f: 604-988-5531 UrL: aw.ca Personnel: Brent Todd Type: Quick Service Menu: Hamburgers, chicken, fries, onion rings, root beer.

Units WEST: 428 Units CaN: 773 aBC CoUNTry rESTaUraNTS iNC. T: 604-583-2919 f: 604-583-8488 UrL: abcCountry.ca Personnel: Gordon Beattie Type: Family Menu: Breakfast, sandwiches, burgers, salads, smokehouse barbecue, desserts.

Units WEST: 30 Units CaN: 30 aLBErT’S faMiLy rESTaUraNTS T: 780-429-1259 f: 780-426-7391 UrL: albertsfamilyrestaurants. com Personnel: Mark Siderson Type: Family Menu: Sandwiches, soup, burgers, salad.

Units WEST: 13 Units CaN: 13 aPPLEBEE’S NEighBoUrhood Bar & griLL T: 905-240-1256 f: 913-890-9402 UrL: applebeescanada.com Personnel: John Peddar Type: Casual Menu: Ribs, steak, chicken, fajitas, fish, salads.

Units WEST: 7 Units CaN: 16 arBy’S of CaNada T: 678-514-4219 f: N/A UrL: arbys.ca Personnel: N/A Type: Quick Service Menu: Roast beef/chicken sandwiches, deli sandwiches, french fries.

Units WEST: 59 Units CaN: 112

————— B ————— BadaSS JaCk’S SUBS & WraPS Co. LTd. T: 780-468-3452 f: 780-431-0247 UrL: badassjacks.com Personnel: Dawn Taylor Type: Casual Menu: Wraps, subs, Asian boxes.

Units WEST: 12 Units CaN: 12 BagEL SToP, ThE T: 416-398-5538 f: 416-398-2792 UrL: thebagelstop.com Personnel: Felix Zonenberg Type: Quick Service Menu: Bagels, bagel sandwiches, coffee, other beverages.

Units WEST: 1 Units CaN: 22 BaSkiN roBBiNS-dUNkiN’ BraNdS CaNada iNC. T: 786-360-9368 f: 781-737-4518 UrL: baskinrobbins.ca Personnel: Russell Pagan Type: Quick Service Menu: Full ice cream parlour menu as well as specialty beverages, and pastries, wedding cakes.

Units WEST: 13 Units CaN: 117 BaToN roUgE (imvesCor) T: 905-361-6551 f: 905-361-2633 UrL: batonrougerestaurants. com Personnel: Marco Moretto Type: Casual Menu: Baby back ribs, steaks, chicken, seafood.

Units WEST: 1 Units CaN: 29 BEaN aroUNd ThE WorLd CoffEES T: 604-990-7244 f: 604-990-7246 UrL: fuelledbycaffeine.com Personnel: Pete Boedas Type: Casual Menu: Coffee.

Units WEST: 24 Units CaN: 24 BEavEr TaiLS CaNada iNC. T: 514-392-2222 f: 514-392-2223 UrL: beavertailsinc.com Personnel: Pino Ioia Type: Quick Service Menu: Pastry treats.

Units WEST: 6 Units CaN: 88 BLENz ThE CaNadiaN CoffEE CoMPaNy LTd. T: 604-682-2995 f: 604-684-2542 UrL: blenz.com Personnel: Sarah Moen Type: Quick Service Menu: Coffee, espresso, tea, light food items. whole bean coffee, loose leaf tea and merchandise.

Units WEST: 63 Units CaN: 63 BooSTEr JUiCE T: 416-621-6767 f: 780-461-7161 UrL: boosterjuice.com

Personnel: Tim Hengel Type: Quick Service Menu: Smoothies, freshly squeezed juices, panini and wraps, matcha green tea, acai and blended yogurts.

Units WEST: 154 Units CaN: 264 BoSToN Pizza iNTErNaTioNaL iNC. T: 604-270-1108 f: 604-270-4168 UrL: bostonpizza.com Personnel: Cal Briscoe Type: Casual Menu: Pizza, pasta, ribs, salads, appetizers.

Units WEST: 194 Units CaN: 347 BoUrBoN STrEET griLL T: N/A f: 416-498-9876 UrL: irg168.com Personnel: P. Huang Type: Quick Service Menu: Cajun and Creole cuisine.

Units WEST: 9 Units CaN: 37 BroWN’S SoCiaLhoUSE T: 604-630-0885 f: 604-630-0887 UrL: brownssocialhouse.com Personnel: Cassidy Pepper Type: Casual Menu: Pub fare Units WEST: 15 Units CaN: 15 BUffaLo WiLd WiNgS T: 952-253-0731 f: N/A UrL: buffalowildwings.com Personnel: Type: Casual Menu: Chicken Units WEST: 1 Units CaN: 7 BUrgEr kiNg rESTaUraNTS of CaNada iNC. T: 416-626-7444 f: 416-626-6691 UrL: burgerking.ca Personnel: Jacqui McGregor Type: Quick Service Menu: Burgers, chicken, salads, fries, breakfast.

Units WEST: 86 Units CaN: 306

————— C ————— CarL’S Jr rESTaUraNTS T: 805-745-7587 f: N/A UrL: carlsjr.com Personnel: Jeff Branton Type: Casual Menu: Burgers, fries, shakes.

Units WEST: 1 Units CaN: 1 ChiCkEN ChEf CaNada LTd. T: 204-694-1984 f: 204-694-1964 UrL: chickenchef.com Personnel: Darren Thorgilsson Type: Family Menu: Chicken, pizza, seafood, soups, sandwiches.

Units WEST: 33 Units CaN: 35 ChiCkEN dELighT T: 204-885-7570 f: 204-831-6176 UrL: chickendelight.com

Personnel: Jim Cartman Type: Quick Service Menu: Chicken, pizza, ribs, finger foods.

Units WEST: 19 Units CaN: 20 ChiCkEN oN ThE Way T: 403-283-5532 f: 403-283-5546 UrL: chickenontheway.com Personnel: Russ Dunn Type: Quick Service Menu: Chicken Units WEST: 2 Units CaN: 2 ChiLi’S griLL & Bar T: 905-264-9977 f: 780-413-8230 UrL: chilis.com Personnel: Gerry Inglis Type: Casual Menu: Steaks, fajitas, burgers, salads, ribs, margaritas.

Units WEST: 14 Units CaN: 15 ChUCk E. ChEESE’S T: 972-257-3056 f: 972-258-5619 UrL: chuckecheese.com Personnel: Carlos DeLeon Type: Casual Menu: Pizza, sandwiches, salads, appetizers, buffalo wings, breadsticks, mozzarella sticks and fries.

Units WEST: 5 Units CaN: 14 ChUrCh’S iNTErNaTioNaL (Cajun operating Company)

T: 770-350-3881 f: 770-512-3920 UrL: churchs.com Personnel: Zack Kollias Type: Quick Service Menu: Chicken, potatoes, french fries, corn, desserts.

Units WEST: 15 Units CaN: 16 Cora fraNChiSE groUP iNC. T: 905-673-2672 f: 905-673-8271 UrL: chezcora.com Personnel: Candace McAllister Type: Family Menu: Breakfast items, lunch, panini/crepe, salads.

Units WEST: 12 Units CaN: 125 CoUNTry STyLE food SErviCES iNC. (mty group) T: 905-764-7066 f: 905-764-8426 UrL: countrystyle.com Personnel:Jonathan Czerwinski Type: Quick Service Menu: Coffee, deli, muffins, pastries, soups, sandwiches.

Units WEST: 4 Units CaN: 443 CrEPE dE LiCioUS T: 905-326-2969 f: 905-326-9305 UrL: crepedelicious.com Personnel: Elik Farin Type: Casual Menu: Crepes Units WEST: 4 Units CaN: 15 CULTUrES (mty group) T: 514-336-8885 f: 514-336-9222 UrL: cultures-restaurants.com

Personnel: Bill Hamam Type: Quick Service Menu: Salads, soups, sandwiches, smoothies.

Units WEST: 9 Units CaN: 53

————— D ————— dairy QUEEN CaNada T: 905-639-1492 f: N/A UrL: dairyqueen.com Personnel: Sherry McNeil Type: Casual Menu: Burgers, fries, ice cream products.

Units WEST: 284 Units CaN: 583 dE dUTCh PaNNEkoEk hoUSE rESTaUraNTS T: 604-543-3101 f: 604-543-3107 UrL: dedutch.com Personnel: Melissa Oliver Type: Casual Menu: Serving breakfast, brunch and lunch, with genuine Dutch cuisine to traditional West Coast favourites prepared with a Dutch twist.

Units WEST: 22 Units CaN: 22 dENNy’S of CaNada iNC. (denCan) (nor)

T: 604-730-6620 f: 604-730-4645 UrL: dennys.ca Personnel: Brent Armstrong Type: Casual Menu: General family fare, breakfast.

Units WEST: 38 Units CaN: 50 dixiE LEE food SySTEMS LTd. T: 613-650-5494 f: 613-650-5489 UrL: dixieleechicken.com Personnel: Dave Hall Type: Casual Menu: Chicken, pizza, seafood.

Units WEST: 2 Units CaN: 52 doMiNo’S Pizza T: 519-326-5280 f: 519-326-3362 UrL: dominos.ca Personnel: Ken Barker Type: Quick Service Menu: Pizza, wings, Cinna Stix, breadsticks.

Units WEST: 128 Units CaN: 314 dooLy’S iNC. T: 506-857-8050 f: 506-858-7039 UrL: doolys.ca Personnel: Pierre Lariviere Type: Quick Service Menu: Finger foods, pizza, simple entrees.

Units WEST: 1 Units CaN: 61

————— E ————— EarL’S rESTaUraNTS T: 604-984-4606 f: 604-984-2263 UrL: earls.ca Personnel: Kathy Humphrey Type: Casual Menu: Globally inspired, salads, pizzas, pastas, chicken, steaks.

Units WEST: 55 Units CaN: 60 EaST SidE Mario’S (prime restaurants)

T: 905-568-0000 f: 905-568-0080 UrL: franchise. primerestaurants.com Personnel: Evana Wai Type: Casual Menu: Casual family fare, pasta, pizza.

Units WEST: 17 Units CaN: 98 Edo iNTErNaTioNaL food iNC. T: 403-568-5641 f: 403-215-8801 UrL: edojapan.com Personnel: Terry Foster Type: Casual Menu: Teriyaki chicken, sukiyaki beef, udon soup, yakisoba noodle dishes, and sushi.

Units WEST: 89 Units CaN: 108 ELEPhaNT aNd CaSTLE groUP (FranWorks group) T: 617-720-2100 f: 617-720-2102 UrL: elephantcastle.com Personnel: John Luvison Type: Casual Menu: Fish and chips, British pub fare.

Units WEST: 4 Units CaN: 6 ESQUirES CoffEE hoUSE T: 604 541-1004 f: 604-535-1411 UrL: esquirescoffee.com Personnel: Suzanne Short Type: Quick Service Menu: Coffee, teas, milkshakes, Italian sodas, smoothies, lunch items, cakes.

Units WEST: 17 Units CaN: 17 ExTrEME PiTa (mty group)

T: 514-520-7770 f: 905-820-7887 UrL: extremepita.com Personnel: Vince Moreno Type: Quick Service Menu: Selection of pita pizza, pita sandwiches, smoothies.

Units WEST: 85 Units CaN: 179

————— F ————— faMiLy Pizza T: 306-955-0215 f: 306-955-1864 UrL: familypizza.ca Personnel: Hal Schmidt Type: Quick Service Menu: Pizza, pasta, lasagna, chicken strips, wings, Caesar salad and cheese sticks.

Units WEST: 15 Units CaN: 15 faMoSo NEaPoLiTaN PizzEria T: 604-356-9737 f: N/A UrL: famoso.ca Personnel: Justin Lussier Type: Casual Menu: Appetizers, pizza, salads, desserts.

Units WEST: 15 Units CaN: 17

faMoUS davE’S T: 952-294-3100 f: N/A UrL: famousdaves.com Personnel: Victor Salamone Type: Casual Menu: Ribs Units WEST:1 Units CaN: 1 faMoUS Wok T: 604-207-8871 f: 604-207-9893 UrL: famouswok.ca Personnel: James Tom-Yew Type: Quick Service Menu: Chinese food under Famous Wok and sushi under UMI Sushi Express.

Units WEST: 59 Units CaN: 70 faTBUrgEr-fraNkiE’S BUrgEr ENTErPriSES (riCkys)

T: 604-637-7272 f: 604-637-8874 UrL: fatburgercanada.com Personnel: George Hall Type: Casual Menu: Hamburgers served with a wide assortment of fresh condiments, chili, chili dogs, steak, fries, onion rings, fresh squeezed lemonade, ice cream shakes.

Units WEST: 31 Units CaN: 31 fETa & oLivES T: 416-251-3353 f: 416-251-3354 UrL: fetaolivesgrill.com Personnel: Vicki Vasiliou Type: Quick Service Menu: Greek food Units WEST: 2 Units CaN: 10 fiT for LifE T: 905-826-0862 f: 905-826-2105 UrL: fitforlifefood.com Personnel: Angela Bennett Type: Quick Service Menu: Sandwiches, soups, and salads.

Units WEST: 2 Units CaN: 16 fLyiNg WEdgE Pizza T: 604-681-1288 f: 604-681-1258 UrL: flyingwedge.com Personnel: Harvey Chiang Type: Quick Service Menu: Pizza Units WEST: 13 Units CaN: 13 frESh SLiCE Pizza T: 604-251-7444 f: 604-251-6727 UrL: freshslice.com Personnel: Isabella Flores Type: Quick Service Menu: Pizza, pasta, omelettes, salad, side dishes.

Units WEST: 60 Units CaN: 68 frEShii T: 312-636-8049 f: 888-682-3514 UrL: freshii.com Personnel: Matthew Corrin Type: Casual Menu: Custom-designed salads.

Units WEST: 5 Units CaN: 24

www.pacificprairierestaurantnews.com

16 | Freshly squeezed Franchise Juice corporation t: 905-695-2611 F: N/A url: freshlysqueezed.ca personnel: Talal Samadi type: Quick Service Menu: Juices units West: 1 units can: 82

————— G ————— GinGer BeeF pekinG house t: 403-272-0688 F: 403-235-0688 url: gingerbeef.ca personnel: James Leung type: Casual Menu: Chinese cuisine. units West: 9 units can: 9 Gondola pizza incoMparaBle canada (1981) ltd. t: 204-661-9036 F: 204-661-9036 url: gondola-pizza.com personnel: Viktor Loewen type: Casual Menu: Pizza, pasta, ribs, wings, salads. units West: 12 units can: 12 Good earth caFes ltd. t: 403-294-9330 F: 403-294-9329 url: goodearthcafes.com personnel: Jeff Knowles type: Casual Menu: Coffee and espressobased beverages, fresh baked

units can: 11

————— H ————— harvey’s (Cara) t: 416-849-4939 F: N/A url: harveys.ca personnel: Ryan Lloyd type: Casual Menu: Burgers, chicken, salads, fries. units West: 22 units can: 260 hooters restaurants t: 770-799-2249 F: 770-980-2452 url: hooters.com personnel: Jim Mallam type: Casual Menu: Wings, burgers, seafood etc. units West: 4 units can: 11 houston pizza t: 306-757-8288 F: 306-790-1838 url: houstonpizza.ca personnel: Jim Kolitsas type: Casual Menu: Pizza, pasta, subs, wings, salads, sandwiches, burgers, chicken. units West: 11 units can: 11 huMpty’s FaMily restaurants t: 403-269-4675 F: 403-266-1973 url: humptys.com personnel: Sergio Terrazas type: Family

Joey’s only FranchisinG ltd. t: 1-800-661-2123 F: 403-243-8989 url: joeys.ca personnel: Rob Hilditch type: Casual Menu: Fish and chips, seafood, ribs, salads, fish tacos, poutines. units West: 52 units can: 62 JuGo Juice (MTY Group) t: 403-207-5850 F: 403-207-5875 url: jugojuice.com personnel: Bill Hamam type: Quick Service Menu: Smoothies, protein shakes, wraps. units West: 94 units can: 140 JunGle JiM’s restaurants t: 709-739-5467 F: 709-745-5473 url: junglejims.ca personnel: Stephen Pike type: Casual Menu: Chicken, steak, ribs, seafood, pasta, burgers, sandwiches, salads, Mexican. units West: 2 units can: 25

————— K ————— keG restaurants ltd. t: 416-695-2400 F: 604-276-0138 url: kegsteakhouse.com personnel: James Henderson type: Casual Menu: Steak, prime rib, seafood.

photographer: ezran kamal

units can: 675 kniGht & day restaurants t: 604-299-2350 F: 604-299-5128 url: knightandday.com personnel: Ken Pappas type: Family Menu: Varied units West: 2 units can: 4 koryo korean BarBeque (MTY Group)

t: 403-237-5070 F: 866-512-5853 url: koryofranchise.com personnel: Jin Lee type: Quick Service Menu: Korean barbecue units West: 17 units can: 22 koya Japan inc.

(MTY Group)

t: 514-336-8885 F: 204-783-1749 url: koyajapan.com personnel: Bill Hamam type: Quick Service Menu: Japanese cuisine: teriyaki meals, noodles, soups, sushi. units West: 15 units can: 24

————— L ————— la prep t: 514-510-5001 F: 877-516-0074 url: laprep.com personnel: Jean Beauparlant type: Quick Service Menu: Gourmet salads, sandwiches, coffees, pastries. units West: 12 units can: 50 little caesar oF canada inc. t: 905-822-7899 F: 905-822-9808 url: littlecaesars.ca personnel: Dianne Clark type: Quick Service Menu: Pizza, wings, bread sticks, wings, dipping sauce. units West: 93 units can: 193

————— M —————

photographer: alex

photographer: elisa nobe

goods, soups, salads, panini, and hand-crafted cold drinks. units West: 42 units can: 42 GourMet cup Foods, the t: 604-859-1014 F: 604-859-1711 url: shefield.com personnel: Alan Pye type: Quick Service Menu: Coffee, specialty beverages, light lunch, dessert. units West: 12 units can: 12 Great canadian BaGel, ltd., the t: 905-566-1903 F: 905-566-1402 url: greatcanadianbagel.com personnel: Ed Kwiatkowski type: Quick Service Menu: Bagels, salads, soups, sandwiches, coffee, desserts. units West: 6 units can: 29 Great cookies By GeorGe inc. t: 780-477-6853 F: 780-474-6689 url: cookiesbygeorge.com personnel: Linda Duffus type: Quick Service Menu: Cookies, fresh baked goods, coffee, beverages. units West: 11

Menu: Breakfast, lunch, and dinner. North American family fare. units West: 49 units can: 49

————— I ————— international house oF pancakes t: 604-247-2211 F: 604-263-2297 url: ihop.com personnel: Ed Jeske type: Family Menu: Breakfast menu, pancakes, sandwiches, salads, steaks. units West: 15 units can: 19

————— J ————— JiMMy the Greek t: 416-214-9237 F: 416-362-0827 url: jimmythegreek.ca personnel: Jim Antonopoulos type: Quick Service Menu: Greek food: souvlaki, gyro, spinach pie, greek salad, moussaka. units West: 8 units can: 43

units West: 44 units can: 89 kelsey’s restaurants (Cara)

t: 416-849-4939 F: N/A url: kelseys.ca personnel: Ryan Lloyd type: Casual Menu: Varied units West: 5 units can: 77 kernels popcorn ltd. t: 416-487-4194 F: 416-487-3920 url: kernelspopcorn.com personnel: Bernice Sinopoli type: Quick Service Menu: Gourmet popcorn, soft drinks, seasonings, microwave popcorn sold. units West: 27 units can: 67 kFc canada (YuM!

resTauranTs InTernaTIonal (Canada) CoMpanY)

t: 416-664-5239 F: 416-739-0118 url: kfc.com personnel: Douglas Heinrich type: Quick Service Menu: Chicken on the bone, sandwiches, snackables, salads, fries. units West: 236

Manchu Wok t: 905-946-7200 F: 905-946-8630 url: manchuwok.com personnel: Mariellen Clark type: Quick Service Menu: Chinese fast-food cuisine. units West: 25 units can: 95 MarBle slaB creaMery t: 403-287-7633 F: 403-283-7698 url: marbleslab.ca personnel: Lien Trac type: Family Menu: Ice cream and treats, ice cream cakes, cupcakes, shakes and smoothies. units West: 51 units can: 84 Mary BroWn’s inc. t: 905-513-0044 F: 905-513-0050 url: marybrowns.com personnel: Sean Donohue type: Quick Service Menu: Chicken, taters, sandwiches, wraps, salads, nonalcoholic beverages. units West: 14 units can: 90 Mcdonald’s restaurants oF canada ltd. t: 416-446-3354 F: 416-446-3420 url: mcdonalds.ca personnel: Ash Vasdani type: Quick Service Menu: Breakfast, lunch and dinner menu items.

units West: 481 units can: 1408 Menchies t: 647-723-5169 F: 647-723-5178 url: menchies.com personnel: David Schneer type: Casual Menu: Yogurt units West: 5 units can: 19 MMMuFFins-threecaF Brands canada inc. t: 905-482-7314 F: 905-482-7330 url: mmmuffins.com personnel: Chris Cheek type: Quick Service Menu: Muffins, coffee, cookies, pastries, cold drinks. units West: 6 units can: 26 Montana’s (Cara) t: 416-849-4939 F: N/A url: montanas.ca personnel: Ryan Lloyd type: Casual Menu: Varied units West: 33 units can: 95 Moxie’s restaurants l.p. (nor) t: 403-543-2611 F: 403-543-2646 url: moxies.com personnel: Laurids Skaarup type: Casual Menu: Salads, entrees (lemon pepper halibut, honey garlic steak), desserts. units West: 38 units can: 63 Mr Mikes steakhousecasual (raaMp)

t: 604-536-4111 F: 604-536-4103 url: mrmikes.ca personnel: Rick Villalpando type: Casual Menu: Steaks, burgers. units West: 23 units can: 23 Mr. suB (MTY Group) t: 416-225-5545 F: 416-225-5536 url: mrsub.ca personnel: Tyler Lane type: Quick Service Menu: Submarine sandwiches, wraps, salads, soups, desserts, smoothies. units West: 56 units can: 316 Mrs. Fields oriGinal cookies t: 905-426-2551 F: 905-426-2826 url: mrsfields.ca personnel: Walter Jusenchuk type: Quick Service Menu: Cookies, pretzels, yogurt. units West: 3 units can: 18 Mucho Burrito (MTY Group)

t: 905-820-7887 F: 905-820-8448 url: muchoburrito.com personnel: Sean Black type: Quick Service Menu: Fresh Mexican food, serving burritos, quesadillas, tacos. units West: 23 units can: 44

————— N ————— nando’s FlaMe Grilled chicken t: 605-564-1118 F: 905-564-3118 url: nandoscanada.com personnel: Paul Dean type: Casual Menu: Portuguese-style flamegrilled chicken, salads and sides. units West: 21 units can: 29

PAC I F I C / P R A I R I E R E S TAU R A N T N E W S nathan’s FaMous t: 516-338-7220 F: 516-338-7220 url: nathansfamous.com personnel: Blair Christianson type: Casual Menu: Hot dogs, fries, burgers. units West: 2 units can: 2

papa John’s t: 502-261-7272 F: 502-261-4324 url: papajohnspizza.ca personnel: Mike Prentice type: Casual Menu: Pizza, wings. units West: 57 units can: 77

neW york Fries t: 416-963-5005 F: 416-963-4920 url: newyorkfries.com personnel: Safiah Arooz type: Quick Service Menu: Fresh cut fries, variety of specialty poutines, and hot dogs. units West: 51 units can: 129

papa Murphy’s t: 604-591-5993 F: N/A url: papamurphys.ca personnel: Chuck van der Lee type: Quick Service Menu: Pizza units West: 18 units can: 18

————— O ————— old spaGhetti Factory canada ltd. t: 604-684-1287 F: 604-684-8035 url: oldspaghettifactory.ca personnel: Ken Lobson type: Casual Menu: Pasta, chicken, veal, steak, ribs, all-inclusive meals with bread, salad or soup, entree, ice cream, and coffee or tea. units West: 12 units can: 13 oodle noodle t: 780-909-2445 F: N/A url: oodlenoodle.ca personnel: Jay Downton type: Casual Menu: Chinese food units West: 6 units can: 6 opa! oF Greece t: 403-245-0033 F: 403-271-4236 url: opasouvlaki.ca personnel: Jeff Young type: Casual Menu: Chicken, lamb and pork souvlaki, gyros, Greek salad. units West: 71 units can: 87 oranGe Julius (daIrY Queen Canada InC.)

t: 905-639-1492 F: 905-681-3623 url: orangejulius.com personnel: Sherry McNeil type: Quick Service Menu: Blended fruit drinks, smoothies, fresh fruit and vegetable juices. units West: 74 units can: 116 oriGinal Joe’s restaurant & Bar (FranWorks Group)

t: 403-263-4323 F: 403-263-0849 url: originaljoes.ca personnel: Chantal Nelson type: Casual Menu: Hamburgers, nachos, AAA Canadian beef, soups / salads, sandwiches and wraps, pizzas and pastas, craft brewed beers, wines, original cocktails. units West: 57 units can: 57

————— P ————— panaGo pizza inc. t: 416-559-9993 F: 604-755-6014 url: panagofranchise.com personnel: Todd Wylie type: Quick Service Menu: Pizzas, salads, bread sticks and wings. units West: 166 units can: 185 panini (MTY Group) t: 514-336-8885 F: 514-336-4222 url: mtygroup.com personnel: Bill Hamam type: Casual Menu: Sandwiches units West: 1 units can: 14

perkins restaurant & Bakery t: 901-766-6400 F: 901-766-6482 url: perkinsrestaurant.com personnel: Robert Winters type: Casual Menu: Breakfast, lunch, dinner, and bakery items. units West: 10 units can: 16 pita pit t: 613-546-4494 F: 613-546-1436 url: pitapit.com personnel: Kevin Pressburger type: Quick Service Menu: Pitas, salad, smoothies,soups, snacks. units West: 51 units can: 152 pizza 73 inc. (pIzza pIzza) t: 780-498-3452 F: 780-498-3480 url: pizza73.com personnel: Sebastien Fuschini type: Quick Service Menu: Pizza, chicken wings. units West: 89 units can: 89 pizza deliGht (IMvesCor InC) t: 514-341-5544 F: 506-853-4131 url: pizzadelight.ca personnel: Marco Moretto type: Family Menu: Pizza, pasta, salads. units West: 2 units can: 94 pizza depot t: 905-458-9711 F: 905-458-8644 url: pizzadepot.ca personnel: Unknown type: Casual Menu: Pizza units West: 2 units can: 25 pizza hotline t: 204-582-0124 F: 204-586-7957 url: pizzahotline.ca personnel: Michael Kowalson type: Quick Service Menu: Pizza, pasta, salads, wings. units West: 18 units can: 18 pizza hut canada

(YuM! resTauranTs InTernaTIonal (Canada) CoMpanY)

t: 416-664-5329 F: 416-739-0118 url: pizzahut.ca personnel: Douglas Heinrich type: Casual Menu: Pan pizza, stuffed crust, 4forall, salads, pasta. units West: 135 units can: 324 pizza pizza liMited t: 416-967-1010 F: 416-967-9865 url: pizzapizza.ca personnel: Sebastian Fuschini type: Quick Service Menu: Pizza, chicken, sandwiches, salads. units West: 31 units can: 605

Pizza Place T: 204-284-7790 F: N/A URl: pizzaplace.ca Personnel: Steve Logan Type: Family Menu: Chicken, pizza, pasta, subs, salad.

Units WeST: 8 Units caN: 8

RoMa RibS lTd. T: 204-944-0792 F: 204-943-3298 URl: tonyromas.com Personnel: Mona Wall Type: Casual Menu: Steak, ribs, chicken, shrimp, sandwiches, salads.

Units WeST: 23 Units caN: 28

PReSTo Pizza T: 204-697-3166 F: 204-257-1760 URl: prestopizza.biz Personnel: Sam Swidnicki Type: Quick Service Menu: Pizza, subs, wings, salads, lasagna.

Units WeST: 3 Units caN: 3

RoMeo’S Place lTd. T: 250-383-2121 F: 250-383-9100 URl: romeos.ca Personnel: Dimitrios Mavrikos Type: Casual Menu: Pizza, pasta, salad, chicken, burgers.

Units WeST: 5 Units caN: 5

PReTzel MakeR caNada T: 905-426-2551 F: 905-426-2826 URl: pretzelmaker.ca Personnel: Walter Jusenchuk Type: Quick Service Menu: Pretzels Units WeST: 13 Units caN: 57

Royal Pizza T: 780-432-7720 F: 780-431-1344 URl: royalpizza.ca Personnel: Mike Hanley Type: Casual Menu: Pizza, pasta, steak, ribs.

Units WeST: 8 Units caN: 8

PRiMe PUbS

RUby Thai kiTcheN T: 416-498-9880 F: 416-498-9876 URl: irg168.com Personnel: P. Huang Type: Quick Service Menu: Thai food Units WeST: 1 Units caN: 5

(Prime restaurants)

T: 905-568-0000 F: 905-568-0080 URl: primepubs.com Personnel: Evana Wai Type: Family Menu: Authentic Irish dishes, wide range of beer, pub grub.

Units WeST: 3 Units caN: 28

————— Q ————— Qdoba MexicaN GRill T: 720-898-2300 F: 720-898-2396 URl: qdoba.com Personnel: Grant Krietzer Type: Casual Menu: Mexican food Units WeST: 1 Units caN: 2 QUizNoS caNada ReSTaURaNT coRPoRaTioN T: 647-259-0333 F: 647-259-0341 URl: quiznos.ca Personnel: Olivia Montagna Type: Quick Service Menu: Oven-toasted sandwiches, salads, soups, and desserts.

Units WeST: 200 Units caN: 454

————— R ————— Ricky’S all day GRill (rickys)

T: 604-637-7272 F: 604-637-8874 URl: gotorickys.com Personnel: Stacey Hansson Type: Casual Menu: Breakfast plates, ribs, chicken, pastas, steaks, burgers and homestyle favourites.

Units WeST: 66 Units caN: 68 RobiN’S (chairman’s Brand corP)

T: 416-288-8515 F: 416-646-2204 URl: robinsdonuts.com Personnel: Chris Ioannu Type: Quick Service Menu: Donuts, coffee, deli items, sandwiches, salads.

Units WeST: 27 Units caN: 106 RockWell’S GRill & baR (rammP) T: 604-536-4111 F: 604-536-4103 URl: rockwells.ca Personnel: Rick Villalpando Type: Casual Menu: Starters, lunch items and mains with an international flair.

Units WeST: 4 Units caN: 4

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www.pacificprairierestaurantnews.com

O C TO B E R 2 013

————— S ————— Salad looP T: 250.381.6247 F: N/A URl: saladloop.com Personnel: Sean Kim Type: Quick Service Menu: Salads Units WeST: 10 Units caN: 10 SaliSbURy hoUSe oF caNada lTd. T: 204-784-7461 F: 204-786-2181 URl: salisburyhouse.ca Personnel: Patrick Panchuk Type: Family Menu: Breakfasts, burgers, soups, sandwiches.

Units WeST: 17 Units caN: 17 SaMMy J. PePPeRS T: 604-525-0759 F: 604-524-1244 URl: sammyjs.ca Personnel: Mike Gardner Type: Casual Menu: Steak, pasta, seafood, sandwiches, burgers and appetizers.

Units WeST: 4 Units caN: 4 SaNdWich TRee (rest-con management systems Ltd.)

T: 604-220-4566 F: 604-463-2955 URl: sandwichtree.ca Personnel: Tony Cardarelli Type: Quick Service Menu: Soups, custom-made sandwiches, salads, pastries, baked goods.

Units WeST: 14 Units caN: 16 SaNTa lUcia Pizza lTd. T: 204-237-4134 F: N/A URl: santaluciapizza.com Personnel: Lazaros Simeonidis Type: Family Menu: Greek, Italian and continental food, ribs, steak.

Units WeST: 7 Units caN: 7 SaRPiNo’S PizzeRia T: 250-812-2798 F: 604-432-7200 URl: sarpinos.com Personnel: Gerry Koutougos Type: Casual Menu: Specialty pizzas

Units WeST: 7 Units caN: 7 SaWMill ReSTaURaNT GRoUP T: 780-463-4499 F: 780-437-1966 URl: sawmillrestaurant.com Personnel: Len McCullough Type: Casual Menu: Prime rib, steak, salad bar, seafood.

Units WeST: 7 Units caN: 7 SbaRRo T: 516-715-4148 F: 516-715-4197 URl: sbarro.com Personnel: John Brisco Type: Casual Menu: Italian food Units WeST: 9 Units caN: 11 SecoNd cUP lTd. T: 905-362-1818 F: 905-362-1121 URl: secondcup.com Personnel: Wayne Vanderhorst Type: Quick Service Menu: Coffees, specialty coffees, teas, juices, cakes, pastries, sandwiches.

Units WeST: 104 Units caN: 359 SeRioUS coFFee T: 250-746-6511 F: 250-746-6552 URl: seriouscoffee.com Personnel: Brian Hebbert Type: Quick Service Menu: Coffee, desserts.

Units WeST: 24 Units caN: 24 SMaSh bURGeR T: 303-633-1500 F: N/A URl: smashburger.com Personnel: Brett Willis Type: Casual Menu: Burgers Units WeST: 2 Units caN: 2 SMiTTy’S caNada lTd. T: 403-229-3838 F: 403-229-3899 URl: smittys.ca Personnel: Scott Amberson Type: Family Menu: Pancakes, waffles, hamburgers, sandwiches, salads, classic dinners.

Units WeST: 74 Units caN: 83 SMoke’S PoUTiNeRie T: 905-427-4444 F: 905-427-9944 URl: smokespoutinerie.com Personnel: Ryan Smolkin Type: Casual Menu: Over 23 different types of poutine.

Units WeST: 3 Units caN: 25 SoRReNTiNo’S ReSTaURaNT GRoUP T: 780-474-6466 F: 780-474-6494 URl: sorrentinos.com Personnel: Maurizio Rago Type: Fine Dining Menu: Pasta dishes, steak, seafood.

Units WeST: 18 Units caN: 18 SoUTh ST. bURGeR co.

T: 416-963-5005 F: 416-963-4920 URl: southstburger.com Personnel: Safiah Arooz Type: Casual Menu: Hamburgers, New York Fries french fries and poutine.

Units WeST: 3 Units caN: 19 STeaMRolleRS ReSTaURaNTS iNTeRNaTioNal iNc. T: 604-685-3361 F: 604-684-2542 URl: steamrollers.com Personnel: Brian Noble

Type: Casual Menu: Burritos, soups, salads; all food is made fresh daily and cooked exclusively with steam.

Units WeST: 4 Units caN: 4 SUbWay FRaNchiSe SySTeMS oF caNada lTd. T: 800-888-4848 F: 203-876-6674 URl: subway.com Personnel: Donald Fertman Type: Quick Service Menu: Variety of foot-long and six-inch submarine sandwiches and salads.

Units WeST: 963 Units caN: 2850 SUkiyaki (mty grouP) T: 514-336-8885 F: 514-336-9222 URl: mtygroup.com Personnel: Bill Hamam Type: Quick Service Menu: Japanese cuisine, teriyaki.

Units WeST: 4 Units caN: 27 SUShi-Q T: 416-335-1700 F: 416-335-1800 URl: thesushi-q.com Personnel: Shun Lee Type: Casual Menu: Sushi, soup.

Units WeST: 1 Units caN: 7 SWiSS chaleT (cara) T: 416-849-4939 F: N/A URl: swisschalet.ca Personnel: Ryan Lloyd Type: Casual Menu: Chicken, ribs.

Units WeST: 40 Units caN: 224

————— T ————— Taco bell oF caNada (yum!

restaurants internationaL (canada) comPany)

T: 416-664-5239 F: 416-739-0118 URl: tacobell.ca Personnel: Douglas Heinrich Type: Quick Service Menu: Tacos, burritos, nachos, fries.

Units WeST: 12 Units caN: 57 Taco del MaR T: 855-425-0868 F: 206-624-7065 URl: tacodelmar.com Personnel: Darryl Chandra Type: Casual Menu: Burritos, tacos, quesadillas.

Units WeST: 34 Units caN: 47 Taco TiMe (mty grouP) T: 403-543-3490 F: 403-543-3499 URl: tacotimecanada.com Personnel: Steve Nickerson Type: Quick Service Menu: Tacos, burritos, fajitas, salads, enchiladas.

Units WeST: 113 Units caN: 120 TaNdoRi (mty grouP) T: 514-336-8885 F: 514-336-9222 URl: tandori.ca Personnel: Nipun Sharma Type: Quick Service Menu: Indian cuisine Units WeST: 5 Units caN: 23 TaSTe oF MediTeRRaNeaN T: 416-821-5561 F: 866-735-1045 URl: tasteofmediterranean.ca Personnel: Sam Hussein Type: Casual Menu: Greek and Lebanese: shawarma, gyro, pizza, quarter chicken dinners, greek salad, pitas.

Units WeST: 2 Units caN: 8

Tcby caNada (mty grouP) T: 514-336-8885 F: 514-336-9222 URl: tcbycanada.com Personnel: Bill Hamam Type: Quick Service Menu: Frozen yogurt, ice cream.

Units WeST: 30 Units caN: 92 TeRiyaki exPeRieNce T: 905-337-4918 F: 905-337-0331 URl: teriyakiexperience.com Personnel: Nik Jurkovic Type: Quick Service Menu: Teriyaki rice and noodle meals, noodle soup bowls, wraps, salad, sushi.

Units WeST: 11 Units caN: 106 Thai exPReSS (mty grouP) T: 514-336-8885 F: 514-336-9222 URl: thaiexpress.ca Personnel: Dennis Ng Type: Casual Menu: Pad Thai, pad sew.

Units WeST: 30 Units caN: 192 The cheeSecake caFe T: 780-406-1700 F: 780-437-2250 URl: cheesecakecafe.ca Personnel: Janice Krill Type: Casual Menu: Chicken, pasta, steaks, Asian, sandwiches, over 40 kinds of cheesecake.

Units WeST: 3 Units caN: 3 The Fox & Fiddle coRPoRaTioN T: 416-385-7705 F: 416-385-1718 URl: foxandfiddle.com Personnel: Voula Skentzos Type: Casual Menu: Pub fare.

Units WeST: 2 Units caN: 19 The MelTiNG PoT ReSTaURaNTS, iNc. T: 813-425-6252 F: 813-889-9361 URl: meltingpot.com Personnel: Ashley Pollard Type: Casual Menu: A fondue restaurant franchise. A choice of fondue cooking styles and a variety of unique entrees combined with dipping sauces. The menu also includes cheese fondues, salads, wines and chocolate fondue desserts.

Units WeST: 1 Units caN: 1 The PaNTRy ReSTaURaNTS (raamP)

T: 604-536-4111 F: 604-536-4103 URl: thepantry.ca Personnel: Rick Villalpando Type: Casual Menu: Burgers, family fare.

Units WeST: 15 Units caN: 15 Tiki MiNG (mty grouP) T: 514-336-8885 F: 514-336-9222 URl: mtygroup.com Personnel: Bill Hamam Type: Quick Service Menu: Chinese cuisine Units WeST: 6 Units caN: 47 TiM hoRToNS (tdL grouP) T: 905-339-5710 F: 905-845-1536 URl: timhortons.com Personnel: Victoria Lynch Type: Quick Service Menu: Coffee, tea, specialty coffee, donuts, muffins, cookies, soup, sandwiches, chili, wraps.

Units WeST: 796 Units caN: 3436 TiMoThy’S WoRld coFFeeThReecaF bRaNdS caNada iNc. T: 905-482-7312

F: 905-482-7330 URl: timothyscafes.com Personnel: Chris Cheek Type: Quick Service Menu: Coffee, lattes, tea, hot chocolate, frappes, bottled drinks, pastries, cookies, muffins and croissants.

Units WeST: 5 Units caN: 85 ToMaS The cook FaMily ReSTaURaNT T: 306-955-4949 F: 306-955-5255 URl: tomasthecook.ca Personnel: Jim Tomas Type: Family Menu: Ribs, chicken.

Units WeST: 7 Units caN: 7 ToM’S hoUSe oF Pizza T: 403-252-0111 F: 403-255-3209 URl: tomshouseofpizza.com Personnel: John Windle Type: Family Menu: Pizza, pasta, wings, salads.

Units WeST: 5 Units caN: 5 TReaTS caNada coRPoRaTioN T: 613-563-4073 F: 613-562-1982 URl: treats.com Personnel: Doug Lippay Type: Quick Service Menu: Coffee, baked goods, sandwiches, soups.

Units WeST: 11 Units caN: 71 TRiPle o bURGeRS T: 604-321-6631 F: 604-325-1499 URl: tripleos.com Personnel: Karen Dosen Type: Casual Menu: Burgers, fries.

Units WeST: 36 Units caN: 36 TRoll’S FRaNchiSe ReSTaURaNTS lTd. T: 604-531-7877 F: 604-536-3728 URl: trolls.ca Personnel: Stewart Peddemors Type: Casual Menu: Fish and chips, crab, seafood.

Units WeST: 10 Units caN: 10

————— V ————— VaNelli’S ReSTaURaNTS liMiTed (mty grouP) T: 905-764-7066 F: 905-764-8426 URl: mrsvanellis.com Personnel: Bill Hamam Type: Quick Service Menu: Pizza and pasta.

Units WeST: 15 Units caN: 46 VeRa’S bURGeR Shack T: 604-683-8372 F: 604-683-8372 URl: verasburgershack.com Personnel: Gerald Tritt Type: Family Menu: Homemade burgers Units WeST: 15 Units caN: 16 VeRN’S Pizza T: 306-384-8111 F: 306-955-7302 URl: vernspizza.com Personnel: Grant Cole Type: Casual Menu: Pizza Units WeST: 15 Units caN: 15 Villa MadiNa (mty grouP) T: 514-336-8885 F: 514-336-9222 URl: villamadina.com Personnel: Bill Hamam Type: Casual Menu: Pitas, salads, entrees, desserts.

Units WeST: 4

Units caN: 39

——— WXYZ ——— WaVeS coFFee T: 604-540-9283 F: 604-540-9299 URl: wavescoffee.ca Personnel: Kami Rahmati Type: Casual Menu: Specialty coffees, hot beverages, baked goods.

Units WeST: 29 Units caN: 29 WeNdy’S ReSTaURaNTS oF caNada iNc. T: 905-337-4652 F: 905-849-5545 URl: wendys.ca Personnel: Jane Dann Type: Quick Service Menu: Hamburgers, chicken sandwiches, salads, french fries, chili, Frosty’s, baked potato, poutine.

Units WeST: 129 Units caN: 369 WeSTeRN Pizza exPReSS T: 306-924-8391 F: 306-359-6645 URl: westernpizzaexpress.ca Personnel: John Mamais Type: Casual Menu: Pizza, pasta, salads, chicken, ribs.

Units WeST: 19 Units caN: 22 WhiTe SPoT liMiTed T: 604-321-6631 F: 604-325-1499 URl: whitespot.ca Personnel: Karen Dosen Type: Casual Menu: Burgers, steaks, pasta, stir-fries.

Units WeST: 64 Units caN: 64 Wild WiNG coRP. T: 905-726-2205 F: 905-726-2203 URl: bestchickenwings.com Personnel: Das Chandiok Type: Casual Menu: Chicken wings, salads, appetizers, ribs, wraps, sandwiches.

Units WeST: 7 Units caN: 103 Wok box FReSh aSiaN kiTcheN T: 778-571-4200 F: 778-571-4400 URl: wokbox.ca Personnel: Lawrence Eade Type: Casual Menu: Wok-cooked stir-fries, regional rice bowls, Asian sharables, soups, appetizers.

Units WeST: 40 Units caN: 45 yoGeN FRÜz caNada iNc. (mty grouP)

T: 905-479-8762 F: 905-479-5235 URl: yogenfruz.com Personnel: Sarah Oziel Type: Casual Menu: Frozen yogurt, soft serve yogurt, smoothies and ice cream.

Units WeST: 34 Units caN: 142

Research by Peter Elliott.

Please email any changes to data for our online listings or next year’s report to

lwu@canadianrestaurantnews.com,

subject line: Franchise Report 2013 changes.

PE OPLE

Keith Decker

Canadian Culinary Foundation Bocuse d’Or team to compete in the Dubai World Hospitality Championships. From left: Morgan Wilson, Bernard Casavant, Chris Mills, David Wong (not competing), Andrew Springett, Michael Noble, Ryan Stone, Arthur Chen, Scott Jaeger and Jane Ruddick.

The Canadian Culinary Foundation (CCFCC) announced the Bocuse d’Or Laureate team who will compete in the Dubai World Hospitality Championships in November.

The team is comprised of former Canadian Bocuse d’Or competitors who will go up against 12 teams from around the world in Dubai on Nov 17. Managed by Jane Ruddick, a Bocuse d’Or team “management laureate,” the team consists of: • Michael Noble, of Calgary’s NOtaBLE – The Restaurant (Bocuse d’Or 1995 and 1997); • Chris Mills, JOEY Restaurant Group (Bocuse d’Or 2001); • Andrew Springett, SAIT Polytechnic Institute (Bocuse d’Or 2003); • Scott Jaeger, The Pear Tree in Burnaby, BC (Bocuse d’Or 2007); • Ryan Stone, Centerplate (Bocuse d’Or 2011);

•

Arthur Chen, Edmonton Shaw Conference Centre; • culinary consultant Bernard Casavant (Bocuse d’Or 1991); • and support member Morgan Wilson, Fairmont Empress Hotel Victoria (Bocuse d’Or candidate 2005).

The Canadian judge at the Dubai competition is CCFCC culinary chair Simon Smotkowitz, executive chef of the Edmonton Shaw Centre.

The Dubai World Hospitality Championships is in its inaugural year, but is expected to become the Middle East’s premier culinary competition and is sanctioned by the World Association of Chefs Societies.

International teams will be required to present a themed buffet and hot meal for a group of 54.

High Liner Foods Incorporated announced on Sept. 4 that chief financial officer Kelly Nelson will be retiring after 30 years with the frozen seafood processor. Nelson joined

High Liner in 1984 and has served as CFO since 1990.

“Kelly and I have worked together during the past 25 years on the three phases of High Liner’s development: the turnaround after the loss of 95 per cent of the company’s fishing quotas; the transformation into a customer-focused, branded frozen seafood company; and the growth phase over the last seven years,” said Henry Demone, president and CEO, in a news release.

Keith Decker has been appointed to the newly created position of president and chief operating officer of High Liner Foods, according to a Sept. 19 release.

He will assume the day-to-day responsibilities from Demone, who will remain in the CEO position and focus on strategy and growth opportunities.

Decker was previously responsible for the overall performance of High Liner Foods’ U.S. operations, where he held the president and

COO position since 2008 and led the integration of three U.S. acquisitions.

Second Cup announced the appointment of Steve Boyack to the position of vice-president, finance and chief financial officer in a Sept.

11 release.

Boyack joins the Canadian coffee company from The Source, where he held the positions of senior vice-president, sales and operations, and CFO. He began his career in the consumer packaged goods industry with Kraft and The Quaker Oats Company.

Boyack assumed his responsibilities at Second Cup on June 24 when he was appointed to the role on an interim basis.

“We are confident that his experience and leadership will support our key long-term strategic initiatives, including the loyalty program pilot underway, and overall growth of the café network,” said Stacey Mowbray, president and chief executive officer, in the release.

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Kelly Nelson

Steve Boyack

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