In a world that continues to spin faster than ever, keeping up with trends has become an important aspect of being in tune with what today’s consumers really want while also ensuring that your business remains relevant and fosters innovation. But how can operators ensure they’re capitalizing on the right trends for their business and distinguish between a trend with staying power as opposed to a simple fad that is here today, gone tomorrow? That’s the question operators need to focus on and one that we tackle annually with our Trends Issue (see stories beginning on p. 12).
Recently, Snappy, a Markham, Ont. -based company focusing on restaurant technology, released its foodservice industry findings, which provides a picture of consumer dining behaviours so that operators can curate what their dining experience will look like in 2024, says Rick Wang, CEO of Snappy. Here are a few trends worthy of note:
Increased Consumer Spending: The average check amount has risen by 18 per cent year over year (YOY), demonstrating the resilience of the restaurant industry.
Loyal Customer Support Despite Costs: Consumers are willing to invest more in their dining experiences, understanding the challenges restaurants face due to inflation
EMBRACING TRENDS
and rising costs. Eighty-eight per cent of consumers express understanding if their favourite local establishment raises prices, with 55 per cent willing to tolerate a one to 10 per cent price increase.
Not All Restaurants are Equal: Quickservice restaurants have seen an increase of 12 per cent while fine-dining establishments have experienced a 24-per-cent rise in average check amounts YOY.
Efficient Wait Times: Restaurants have honed their skills in managing wait times, with an average decrease of seven per cent YOY. This indicates they’re becoming adept at providing a seamless dining experience.
Margin Management Amid Inflation: The industry’s average profit margins have experienced a slight decrease of five per cent YOY due to the impact of inflation. However, this decline is offset by the increase in consumer spending.
Embracing Self-Serve Kiosks: Restaurants have witnessed a shift in consumer preferences, with 22 per cent of customers opting for self-service methods over traditional ordering through a person. This indicates a growing preference for convenience and efficiency. It’s noteworthy that Gen Z is 31 per cent more likely than millennials to use self-serve kiosks to avoid interactions.
Discount Codes Driving Purchases: Data reveals the volume of consumer purchasing at restaurants has seen fluctuations throughout the year; however, months where restaurants are offering a higher discount option have shown increased utilization, suggesting that the percentage of the discount indeed matters and can influence customer behaviour.
As with all trends, it’s important to understand that at the core of all substantive changes in any business is innovation. And operators that can anticipate and respond quickly to emerging trends are the ones that will not only survive, but also thrive and drive growth as well. FH
SUBSCRIPTION RATES: 1-year subscription, $27.50; U.S. $55; International, $65.
Canada Post – “Canadian Publication Mail Product Sales Agreement #40063470.” Postmaster send form 33-086-173 (11-82).
RETURN MAIL TO: Publication Partners, 1025 Rouge Valley Dr., Pickering ON L1V 4N8 Member of CCAB, a Division of BPA International. Printed in Canada on recycled stock.
BACKING DOWN
The Federal Court overturns Ottawa’s single-use plastic ban
The Federal Court has overturned Ottawa’s singleuse plastic ban, deeming the policy “unreasonable and unconstitutional.” Justice Angela Furlanetto of the Federal Court ruled that the government’s classification was a stretch, calling the designated items “too broad to be listed” as toxic substances.
The government is only able to regulate substances for environmental protection if they’re listed as toxic under
the Canadian Environmental Protection Act (CEPA). The decision by the court found that it wasn’t reasonable to say all plastic-manufactured items are harmful because the category is too broad.
The decision has implications for the government’s ban on six single-use plastic items, which include cutlery, foodservice ware, stir sticks, straws, plastic bags and ring carriers.
Environment Minister Steven Guilbeault said in a statement that the federal government is “strongly considering an
The case was brought forward by a group of major industrial players in plastics, including Dow Chemical, Imperial Oil and Nova Chemicals. They argued that Ottawa failed
to
demonstrate it had enough scientific evidence to justify the regulations.
INDUSTRY
appeal” of the decision.
“We believe in taking action to tackle this crisis and keep millions of garbage bags worth of trash off our beaches, out of our waters, and away from nature,” spokeswoman Kaitlin Power said in a statement.
In June of this year, the Government of Canada published the Singleuse Plastics Prohibition Regulations, which prohibit the manufacture, import, and sale of certain categories of single-use plastics that pose a threat to the environment and are commonly used by foodservice businesses, including cutlery, some takeout packing, stir sticks and straws to name a few.
“We know restaurants across the country have been preparing for the ban for long time, given the upcoming December deadline prohibiting the sale of the listed items. Despite the court ruling, we encourage members to ensure they’re compliant with the ban’s timelines as the government may choose a more targeted approach to regulation,” said Simona Zar, director of Research & Policy at Restaurants Canada. FH
The Canadian Environmental Protection Act defines toxic substances as those that are or may be dangerous to human life or health, that “have or may have” a harmful impact on the environment or biological diversity or that constitute “a danger to the environment on which life depends.”
POKE FUN
Pokeworks is expanding into Canada with four new locations. Slated to open between November 2023 and March 2024, the restaurant locations include Etobicoke, Ont., Burlington, Ont., Ottawa and Toronto.
The locations are the latest addition to the portfolio of Eat Up Canada. Led by experienced restaurateurs George Heos and Alex Gerzon, the company is the master franchisee for Pokeworks in Canada. All franchisees have a variety of resources at their disposal, including a full-time training and operations manager, giving them access to the brand’s extensive experience within the industry. Pokeworks’ efforts to maximize each franchisee’s success is evidenced by the company’s investment in training, operational optimization, supply-chain management, marketing, human resources and IT.
Pokeworks currently operates 72 domestic and international locations, with numerous new multiunit area development agreements (ADAs) in place and 12 new restaurants in development across the U.S. in 2023 alone.
LEADING THE WAY
Subway has appointed industry veteran Courtney Hindorff as managing director of Canada. Hindorff will spearhead Subway Canada’s continual growth and multi-year transformation journey, including enhancing franchisee profitability and improving the guest experience through culinary innovation, operational excellence and strategic development. He steps into this role following Douglas Fry’s transition to president of Subway, North America in early 2023.
With more than 15 years of extensive experience in the Canadian franchising and restaurant industry, Hindorff brings a wealth of expertise to Subway. In addition to most recently serving as vice-president of Franchising and International Development at Recipe Unlimited, Hindorff has held senior leadership roles at prominent brands such as Harvey’s, Swiss Chalet, New York Fries and East Side Mario’s.
“Subway Canada is a transformative brand and leader in the quick-serve restaurant space that continues to re-define success and meet evolving guest needs,” says Hindorff. “I look forward to working with the team to drive the Subway brand forward by amplifying our presence across Canada, fostering authentic, mutually beneficial relations with franchisees and celebrating our valued guests.”
THE FUTURE IS ELECTRIC
Tim Hortons has revealed its zero-tailpipe emissions electric transport truck making Tims runs to restaurants across southwestern Ontario. The first Volvo VNR Electric Class eight truck in the Tims fleet is based out of the Tim Hortons distribution centre in Guelph, Ont., and a second Tims electric truck will soon be based out of the Tim Hortons distribution centre in Langley, B.C.
Canadian lobster offers a planet-friendly choice
There’s a lot that people might not know about the lobster industry. The Lobster Council of Canada is doing its part to ensure that foodservice operators and consumers understand why Canadian lobster is a planet-friendly ingredient choice, not to mention a delicious and nutritious menu item sought out by customers around the world.
One topic that is poorly understood is the economic value of the lobster industry in Canada, says Allan MacLean, Louisbourg Seafoods and president of the Board of Directors, The Lobster Council of Canada in Halifax. “What this industry alone contributes to the economy of all provinces is amazing.”
The industry is also renowned for its sustainability efforts, he adds. “We are probably one of the most highly regulated fisheries anywhere in the world. The lobster industry in the Maritimes, in particular, has a very strong culture of conservation that dates back generations.”
The Council is one of the few venues that brings together harvesters, processors, and buyers to talk about common issues and come up with sustainable solutions for the industry. Those issues range from market access and legislative processes, to preserving wildlife and the environment.
Key discussion points currently include reducing the use of plastics, says MacLean. “One major initiative we are working on is finding biodegradable alternatives to the rubber bands used on lobster claws and reducing plastics in general. Another is taking measures to ensure minimal impact on Right whale populations.”
In more recent years, the Council has also been focusing on improving traceabilty. “We have come a long way on that front. We are at a point where can trace lobster back to where it was caught, and in some cases, the individual harvester. This is extremely
important in terms of both market access and consumer demand,” says MacLean.
The Council is also responsible for Marine Stewardship Certification (MSC) for lobster fisheries in Nova Scotia, New Brunswick, and P.E.I. “Certification is a big deal. It’s what restaurateurs and their customers are looking for.”
Renée Lavallée, co-owner of The Canteen on Portland in Dartmouth, would agree. “No matter where customer go, they know that East-Coast lobster is the best lobster. It’s caught wild, it’s delicious, succulent, and nutritious. People love to see it on the menu.”
Lobster is a year-round mainstay at The Canteen, from lobster roll and creamed lobster on toast, to incorporating it into soups and pasta dishes. “Lobster is a special thing. It is always the number-1 item people will order,” she says.
People assume lobster is a very expensive product to use, but there are many different ways of using it affordably without having to buy the whole lobster.
“Chefs need to realize that a little can go a long way. Putting an ounce or two in a chowder, for example, makes that dish more special for guests.”
Educating customers on sustainability is a very important part of the foodservice experience, says Lavallée.
“A lot of people don’t realize some aspects of sustainability that are in place. The industry is making sure the population is on balance so that there will always be lobster on the menu.”
REWARDING TASTES
Popeyes has launched its new digital loyalty program, Popeyes Rewards, which can be accessed through the Popeyes Louisiana Kitchen app or popeyeschicken.ca
“Along with our continued focus on menu innovation, we’re always looking for ways we can provide added value to our loyal guests. That’s why we’re thrilled to take their relationship with Popeyes to the next level with the arrival of our new digital loyalty program,” says Rob Manuel, general manager, Popeyes Canada.
DOUGH LOVERS
Pearle Hospitality has revealed that all Earth to Table: Bread Bar locations will become Bardō, pronounced “bar-dough.” The name encapsulates exceptional culinary experiences and focuses on its much-loved dough featured throughout the menu.
The transformation at its Guelph and Hamilton, Ont. locations will begin in early February, with new branding and design elements and a full renovation at the Locke Street location. Bardō is also set to open a new location in Elora, Ont. in 2025. While embracing the new name, Bardō will continue to offer outstanding food and service and will maintain the same team and culinary promise Bread Bar guests have grown to love.
PEAK DIGITAL
Operators need to control their digitalordering experience
BY VINCE SGABELLONE
Has digital ordering in foodservice peaked? Ever since the end of restaurant restrictions in the spring of 2022, digital share of occasions in Canada has held steady at just below 12 per cent after peaking at 16 per cent share during the height of the pandemic. The latest CREST Canadian foodservice industry tracking data from Circana shows the overall market grew occasions by seven per cent over the past year, while digital declined by two per cent A portion of this decline is attributed to the return of on-premise visits, which typically don’t involve a digital order. Perhaps there’s another reason at play for this softness in digital ordering.
I have become a regular user of restaurant mobile apps and appreciate their convenience … usually. On a recent evening, my wife and I decided we didn’t feel like going out. We attempted to place an order on our favourite app. Our first attempt failed when we discovered the new restaurant we wanted to try had an indecipherable digital menu. We then placed an online order at one of our usual restaurants, only to discover 15 minutes later that they were no longer supporting this particular app, despite the app having taken our order — and our money. While my wife worked on getting our refund, I turned to another app and tried to place a third order. Halfway through, the app flickered. My order was gone. Three attempts on two different apps. All failed for different reasons. We gave up, went to the freezer, and defrosted some
leftovers. For an industry struggling to attract as many customers and maintain as much revenue as possible, this was a lost opportunity.
A quick poll of my colleagues confirmed they have all experienced similar incidents of failed orders, missing menus, and uncooperative apps. Let’s turn back to the CREST data to understand if there’s truly a trend at play here.
Digging deeper into the two-per-cent decline in orders, we see only the youngest generational cohorts, Gen Z and Gen Alpha, grew their digital order traffic in the past year. Born in 1997 or later, these cohorts represent approximately 35 per cent of all digital orders, compared to just 27 per cent of total orders. Every other cohort declined in digital ordering this year, and most also declined last year. It appears older consumers have less affinity for digital ordering and have been the most eager to return to their pre-pandemic means of ordering.
Digital ordering is here to stay, and the youngest generations, the digital natives, are the future of these platforms. But in the here and now, when restaurants are struggling for every dollar, it makes sense to keep everybody happy on whichever platform they choose to use. Since younger consumers
spend less per order than older consumers, the overall average spend per digital order has declined slightly this past year, while overall average spend rose by four per cent. Additionally, dealing rates on digital orders are approximately 20 percentage points higher than the overall average. Despite the increased menu pricing associated with digital orders, customers with the greatest ability to pay these prices are instead abandoning these digital platforms, in part due to challenging user experiences.
One of the early promises of digital platforms was they would provide quick and easy access to off-premise service modes, but this frictionless digital experience has yet to materialize. As a result, convenience-related visit drivers have fallen to below historic levels, and food exploration factors have risen in importance.
Operators and digital-platform providers who can effectively fulfill the promise of both these functional and experiential visit drivers will be in the best position to avoid scenarios like the one I experienced. But until this becomes widespread, the foodservice market might just stay at the peak-digital stage, with less-than-satisfied customers choosing what’s on hand at home to avoid a digital order. FH
Vince Sgabellone is the director of Client Development and Foodservice Industry analyst at Circana. He can be reached at vince.sgabellone@circana.com
(L to R): Rocco Agostino, executive chef/partner, Libretto Restaurant Group; Max Rimaldi, founder & CEO, Libretto Restaurant Group; Robert Carter, managing partner, The StratonHunter Group and Rosanna Caira.
Amy Bostock, managing editor, KML (left) and Rosanna Caira, editor and publisher, KML
Rosanna Caira and Rudi Fischbacher, Dean, Centre for Hospitality and Culinary Arts, George Brown College
Roger Francis, president, Sysco Canada
(L to R): Dan Morrow, SVP, Food and Beverage, MSLE; Daniel Hadida, co-owner and co-chef, Restaurant Pearl Morissette; Rosanna Caira; and Eric Robertson, coowner and co-chef, Restaurant Pearl Morissette
(L to R): Andrew Oliver, president & CEO, Oliver & Bonacini; Maureen Oliver; and Rosanna Caira
Andrew Davis, VP of Marketing, Foodservice and Ingredients and Export Division, Lactalis Canada
Chris Siedel, vice-president, Venue Partnerships, Encore
THE 2023
annual Pinnacle Awards
PHOTOGRAPHY BY WAYNE LINDO
(L to R) Vince Sgabellone, director of Client Development and Foodservice Industry analyst, Circana; Ben Osmow, CEO & Head of Franchise Operations; Sam Osmow, principal & founder; Bernadette Osmow, president & Chief Marketing Officer Osmow’s; and Rosanna Caira
(L to R): Domenic Primucci, president, Pizza Nova; Josh Kuehnbaum, SVP, Foodservice and International Business Development, Maple Leaf Foods; and Rosanna Caira
BY DANIELLE SCHALK
Food Trends
Shifts in consumption habits shaped by myriad factors, including shifts in values, demographics and priorities are driving trends for the coming year.
As Colin Burslem, culinary director of B.C.-based Joseph Richard Group (JRG), notes, with consumers dining out less frequently due to the current economic environment, when they do, they’re looking for operators to deliver on value and experience. “People [also] want to order what they’re familiar with,” he adds. “So, when we are looking at [developing new items], it’s really saying ‘what is approachable to the customers?’ And then not being afraid to try some new things.”
comfort Foods
Indulgent and familiar favourites continue to reign supreme, driving the continued evolution of foodservice comfort-food offerings.
Vince Sgabellone, director of Client Development and Foodservice Industry analyst for Toronto-based Circana, points to french fries, burgers, breakfast sandwiches, and chicken sandwiches, as the top menu items within this category. “And, while French fries have held absolutely steady, all those others have risen over the last five years in terms of volume and importance [within Canadian foodservice].”
And, as Katie Belflower, associate editor, Technomic, shares, “Some of the fastest-growing dishes over the last year are comfort foods, including indulgent options such as cheese-steak sandwiches (up 117.6 per cent) and doughnut holes (up 105.9 per cent).”
But, when it comes to these offerings, Colin Burslem, culinary director of B.C.-based Joseph Richard Group (JRG), says the magic is in "taking
the familiar and adding something [extra] to it, so it’s familiar, but also a new flavour experience for the customer.”
He also points to more homey comfort-food offerings, such as mac-and-cheese and grilled cheese, becoming popular indulgences and platforms for menu innovation.
JRG has been leveraging this opportunity through some of its virtual-brand offerings under Meal Ticket Brands, including and a grilled-cheese brand offering items such as chicken parmesan grilled cheese and buffalo chicken grilled cheese. However, these offerings are also making their way into full-service settings. For example, S+L Kitchen and Bar has offered a Lobster & Lobster Mac N Cheese made with cavatappi pasta and pankoparmesan crumble ($34); as well as a Maple Pork Belly Grilled Cheese Sandwich served with arugula, tomato, pickled onions, garlic aioli and ‘truffle tots’ ($24) among its ‘Test Kitchen Features.’
2
SnackSized Eats
With budget and calorie consciousness influencing Canadians’ dining habits, the field is ripe for snack-sized offerings to thrive.
As Nourish Food Marketing’s 2024 Trend Report highlights, year-over-year growth in calories consumed could be coming to an end, pointing to a combination of consumption consciousness, semaglutide (anti-obesity) medications and population decline as contributing factors.
Nourish Food Marketing president and founder, Jo-Ann McArthur, also points the relevance of consumers’ willingness to indulge in moderation, calling out the prevalence of indulging in small luxuries. “The ‘little treat’ culture is already trending on Tik Tok,” she cites, calling out smaller portions — as well as healthier sides — as key ways foodservice operations can adjust menus to meet this demand.
FROM THE SUPPLY SIDE: CALIFORNIA PRUNES
Recent research highlights a significant shift in consumer preferences, with a growing demand for healthier food options and sustainable products. According to the latest Canadian Health Food Association (CHFA) consumer study, 92 per cent of Canadians still place high importance on eating healthy despite the high rate of inflation and the rising costs of food. In terms of importance, health ranks second only to price, with an equally strong emphasis on sustainability. For Canadians in search of both healthy and
sustainable foods, California Prunes stands out as the ideal choice. California Prunes have achieved superfood status due to their nutritional content and compelling health benefits. Packed with essential nutrients, antioxidants, and dietary fibre, prunes are recognized for their positive effects on digestive health, bone strength and cardiovascular well-being.
A look at fast-food menu offerings also highlights an existing focus on expanding/enhancing offerings for snacking occasions. For example, McDonald's Canada introduced a re-freshed McWrap and Chicken Snack Wrap lineup in June and Tim Hortons has also been putting greater emphasis on on-the-go snack offerings.
WE BRING FOOD TO LIFE
Local restaurants are at the heart of our communities. Catering to small businesses, we are your partner in foodservice. With unparalleled product assortment, trusted expertise and innovation, we are ready when you are.
Visit Sysco.ca to learn about our People, Products & Platforms.
and Foodservice Industry analyst at Circana. And, because of this, offering opportunities to explore new flavours plays a role in attracting these
Spicy Baked Goods
Based on bakery-goods data from Mintel, “Younger generations are more likely to reach beyond the traditional formats and flavours within the dessert industry.” And, this leaves the door open for exciting, trend-driven flavour combinations, including spicy baked goods.
As part of the continued evolution of the spicy flavour trend (including last year’s “swicy” trend), spicy baked goods hit on consumers’ desire for indulgence and new/ exciting food experiences.
In fact, Barry Callebaut’s Chocolate Academy highlighted the continued evolution of “sweet & spicy,” as well as “Street Food-Inspired Desserts and Baked Goods’ featuring spice blends such as Tajín Clásico, among the key bakery and pastry trends for 2023.
On the savoury end of the spectrum, you can see this in items such as Tim Hortons’ Jalapeño flavoured Anytime Snacker available nationally — featuring buttery and flaky pastry and a creamy jalapeño filling. Plus, a quick dip into social-media food culture also reveals the relevance of savoury breads and pastries with a spicy kick, such as harissa or nduja, as well as items that walk the line between savoury and sweet, including sweet-and-spicy cornbread.
Pasture-Raised Animal Products
Consumer interest in sustainably and ethically sourced animal products is yet another facet of conscious consumption trends that continues to influence how Canadians spend their money. And, while sustainable and responsible sourcing have taken a back seat to affordability in the short term, there is still opportunity in offering diners menu items they can feel good about. Offerings such as pastureraised meat and eggs tie into sourcing concerns surrounding sustainable farming practices as well as animal welfare.
Some operators feature pasture-raised offerings as part of concepts designed to highlight the beauty of local ingredients. For example, Toronto’s Contrada, which opened last fall, focuses on a combination of Italian techniques and ingredients and “use of Ontario’s bounty of beautiful local ingredients.” Menu examples include a Pork Chop a la Milanese, which features Ontario pasture-raised pork, capers, lemon and arugula from local vertical farm, Vertico Farms ($32).
“[Consumers] want to know the story behind where they're where their protein came from,” says Colin Burslem, culinary director of B.C.-based Joseph Richard Group (JRG), noting these are qualities he looks for when shopping for his own family.
Specialty Salts
Unique, specialty and house-made seasonings, simply put, “provide an elevated experience,” says Colin Burslem, culinary director of B.C.-based Joseph Richard Group (JRG). “Diners, in general, are more adventurous now and are longing for some new flavours — and salt is such a great enhancer to any dish.”
Specialty salts, such as black, charcoalinfused salts offer visual and textural impact while also delivering a subtle flavour experience. They can also hit on trends such as global cuisine, with options such as red
Hawaiian (or alaea) salt — which takes its red colour from iron-oxide rich volcanic clay — bringing an element of traditional Hawaiian seasoning and preserving to the plate.
Non-Dairy Indulgence
While Katie Belflower, associate editor, Technomic notes that beverages remain the most prevalent example of plantbased dairy alternatives, additional representation of these offerings has been on the rise. “Plant-based cheese has gone up three per cent on menus in the past year, most often appearing on pizza,” she notes, citing Ignite Menu data.
However, plant-based dairy alternatives are also increasingly represented within finished dishes created as vegan or dairy-free alternatives.
Colin Burslem, culinary director of B.C.-based Joseph Richard Group (JRG), points to the vegan Lemon Bar ($12.75) on S+L’s menu as one of JRG’s most successful plantbased menu items. The dessert, which features coconut chips, blueberry puree and coconut Chantilly ‘cream’ and utilizes a cashew-based butter for its pastry base.
When it comes to designing dishes with plant-based alternatives, Nourish Food Marketing president and founder, Jo-Ann McArthur notes how they are represented matters. A key point to address is: “can you put the joy of eating into plant-forward foods?” she says. For example, presenting an item with ‘whipped coconut cream’ as opposed to a ‘dairy-free whip’ can shape guest perception of a dish.
6Ancient grains and heritage ingredients
menu quinoa, which is most often appearing in veggie bowls and specialty salad
Central & SouthAmerican Cuisines
Whether people are exploring flavours through travel or simply allowing their pallet to do the travelling, globalized travel and diversified representation in food media are bringing more Central and South-American dishes to the forefront.
“The cooking techniques and the diversity of the culture [in this region] is something that is unique,” says Colin Burslem, culinary director of B.C.-based Joseph Richard Group (JRG). “It’s diverse in its bold flavours and spices and [the way it] marries ingredients together.” And, this offers many avenues for chefs and diners to explore — whether it’s an empanada with fillings familiar to Canadian consumers or highlighting a preparation technique such as ceviche.
As Vince Sgabellone, director of Client Development and Foodservice Industry analyst for Toronto-based Circana points out, Mexican cuisine has the largest representation in Canadian foodservice of any global cuisine and its presence continues to grow. According to Circana’s ReCount 2023 commercial restaurant location census, “Mexican restaurants has grown — and continued to grow through the pandemic — so we are seeing investment in this space,” he explains. “And, it's [only] a matter of time before we start to see [Mexican cuisine] menu items
International Barbecue
Countries throughout the world have their own unique cultures around barbecue, offering a wealth of opportunities to transform familiar proteins and ingredients with global techniques and flavours.
As Colin Burslem, culinary director of B.C.-based Joseph Richard Group (JRG) notes, “Korean barbecue is probably the first [international barbecue example] that comes to mind.” And, while such specialty restaurants have long had a presence, the flavours of Korean barbecue have become more mainstream. This can be seen in limited-time offerings such as Wendy’s Canada’s Korean BBQ Cheeseburger.
“Another one that will continue to be a trend is Middle Eastern — whether it’s shawarma, kabobs, or other [grilled meats],” Burslem adds. “And, as the trend continues, people are more willing to try new things.” This includes trying Shaokao (Chineses barbecue) street food dishes — often seasoned, skewered meats — or even approaching some less common ingredients, such as offal, done in a more familiar international barbecue style, like Argentinean asado.
Satisfying Salads
For customers seeking carb-light, flavourful and nutrient-dense offerings, entree salads are menu items that can’t be overlooked. “I've continued to see the gourmet salad or elevated salads taking the lead,” notes Colin Burslem, culinary director of B.C.-based Joseph Richard Group (JRG).
And, according to Katie Belflower, associate editor, Technomic, the company’s Ignite Menu data supports this observation. “Some of the fastest-growing ingredients in salads year over year include burrata (up 30.4 per cent), anchovy (up 20 per cent), radicchio (up 16 per cent), scallops (up 15.8 per cent) and grana padano (up 14.8 per cent),” she notes. These are more premium ingredients, indicating that salads are seeing an increasing level of premiumization.”
Because diners are seeking value and experience from their purchases, Burslem notes, they will not be satisfied with salad offerings that feel like an afterthought. “When the quality is there with ingredients, people recognize that there is value in that,” he explains. “They're looking for like a solid that's gonna fill them up and challenges the palette too.”
As an example, he points to Townhall’s Smokey Southwest Chicken Salad (smokey cajun chicken breast, salad greens, cabbage, corn, black beans, feta, avocado, pico de gallo, pickled onions and cilantro dressing), explaining, “People are willing to pay $25 for that because they see value in it.”
GREAT EXPECTATIONS
Operators must insert themselves into the experiential equation to find success moving forward
BY TATE BASTIEN, RICK BROWN AND VINCE SGABELLONE
LAST YEAR
was a dramatic one in Canadian retail. The post-pandemic, pent-up demand for experiences (e.g., travel, concerts, sporting events, dining out) collided with rising economic headwinds from inflation and rising housing costs. With declining disposable income, consumers became increasingly cautious. We observed dollar and unit declines in categories such as small and major appliances, housewares, office supplies, toys, and technology. These were the same categories that enjoyed abundant growth during the pandemic. Despite their cautiousness this year, consumers increased spending on items that allowed them to look or feel their best. Prestige beauty led the way, growing sales by more than 15 per cent year-over-year. It was followed by foodservice, up by about 10 per cent.
So, what does this mean as we look forward to 2024? The strong economic headwinds that started early this year are now creating a financial storm. Personal finances are likely to get worse before they get better, especially for anyone with a larger mortgage. But we know even in a declining market there will be growth opportunities. Consumers are expected to continue spending on doing things rather than buying things. Paraphrasing one of my favourite consumer behaviourists, John Dick from Circana partner Civic Science, consumers are just trying to re-fill their emotional tanks after three-plus years of turmoil, despite current economic uncertainty. They’ll try to capitalize on experiences, micro-moments of joy, and affordable luxuries.
POWER OF PLACE
As it has been for the past few years, the restaurant real-estate market continues to be a challenging one, characterized by strong demand, low supply, and the resulting rapid growth in rental rates. The exit of some once-prominent retail brands and closures of some older restaurant venues doesn’t appear to have made much of a dent. This suggests the older types of spaces are not what consumers or operators are looking for these days.
Complicating matters is the significant number of mall and shopping centre re-developments in many urban and
Lingering supply-chain disruptions limited innovation in 2023, and we saw significantly fewer new product offerings. We expect to see a return to normal in 2024, with increased product innovation. This should spark consumer excitement and that FOMO feeling — fear of missing out — related to new trends.
Finally, promotions will continue to play a strong role in 2024, but that doesn’t have to be about racing to the bottom in terms of price. Think of it as driving up the perceived value for the overall spend. This will be a challenge in retail overall, and in foodservice in particular, where margins are the thinnest.
In the pages that follow, Circana’s foodservice industry analysts speak to the leading trends and market catalysts that are most likely to yield growth in 2024.
MARKET OVERVIEW
Canada’s foodservice market has come through the worst downturn in its history: pandemic-related devastation. With massive double-digit declines in traffic and dollars, the closure of thousands of locations, the upheaval of closed dining-rooms, mask mandates, supply-chain challenges, and labour disruptions, the impact was beyond what anyone could have anticipated. Some habits from that period persist, such as our home-centric lifestyles, while some historic habits have re-emerged, such as consumers’ love for their morning meals and coffee.
Amid the upheaval, Canada has been poised on the edge of recession for many quarters. This creates a “recession psychology” that plays into all spending decisions but has the greatest impact on foodservice decisions given the size of the discretionary spend represented by our
suburban centres that have removed usable space from the market. The good news is that re-development may mean millions of square feet of new, and highly sought after, retail space for these markets. This space will be in huge demand. Many landlords continue to see the viability and value of using food locations as anchor tenants because of relevance (everyone has to eat) and flexibility. Restaurants can drive traffic to retail outlets by responding to consumer demand for access to the hottest food trend or activity – we see this with food halls and “eatertainment” venues.
(Oct. 18- Sept.19
(Oct. 19- Sept.20
(Oct. 20- Sept.21
(Oct. 21- Sept.22
(Oct. 22- Sept.23
NONCOMMERCIAL FOODSERVICE PERFORMANCE
Performance in the noncommercial channels grew by double digits in the 12 months ending September 2023. The business and industry channel (B&I) led the way, having bounced off the pandemic floor. The non-comm rebound is expected to continue as channels such as lodging and entertainment attract a larger share of consumers’ wallets as they pursue more experiential spending opportunities. The growth for B&I may be more subdued. It is the poorestperforming channel versus 2019, with a traffic decline of one-third, and as with some QSR subchannels, its recovery is hampered by consumers’ ongoing workfrom-home habits
industry. And yet, the recovery continues because restaurants are recognized as much more than places to grab a meal. They are destinations for social gatherings, celebrations, exploration, and discovery — valued for the complete food experience. Operators that can insert themselves into this experiential equation will position themselves well for the future.
THE DIGITAL RESTAURANT EXPERIENCE
In the past year, the number of restaurant digital orders (those placed on the Internet, with a mobile app, or through text) has declined. This seemingly counter-intuitive data point is not a cause for alarm since the rate of digital ordering is still about three times what it was prior to the pandemic. Instead, this flattening of the digital growth curve at about 11 per cent (see Chart 1) indicates a return to in-person restaurant experiences. This exact phenomenon is reported across many of the retail businesses Circana tracks.
The Future of Foodservice forecasting model projects digital ordering will resume its momentum sometime in 2024, at a rate aligned with overall market growth. In other words, it appears the decline has bounced off the bottom, and digital ordering will maintain its current level of importance in the market. Like so many other aspects of the foodservice landscape, even the relatively new phenomenon of digital
ordering is not immune to evolutionary forces. One such force is loyalty programs. As operators battle each other and third-party aggregators for the screen space and clicks of a fickle customer base, their loyalty programs keep expanding. Dealing is a common technique employed by these loyalty platforms to grow engagement, contributing to the overall increase in dealing. And yet, the use of loyalty programs has stalled over the past two years at about 30 per cent. In this uncertain economic environment, it appears consumers seek the latest deal rather than the best loyalty program. Time will tell which programs, and program features, will endure.
CHANGE IN TRAFFIC BY QSR SUBCHANNEL % change 12ME September 2023 vs. 12ME September 2022
Source: Circana, CREST®, Canada, 12ME September 2023
Source: Circana, CREST®, Canada, 12ME September 2023
CHART 2
THE FOODSERVICE SEGMENT SHIFTS
Total restaurant traffic grew by seven per cent for the 12 months ending September 2023. This is a very positive number — it means total commercial foodservice traffic in Canada has achieved the nine billionvisits mark once again, shown by the latest CREST consumer tracking data from Circana.
Digging deeper into this performance, FSR outpaced the market with 12 per cent growth, as people returned to in-person dining this year. This compares with QSR growth of seven per cent, leaving both segments flat to 2019. Only the retail foodservice segment failed to increase visits in the past year, remaining below 2019 levels. Performance in recent months indicates the tides continue to shift, influenced in part by trading-down behaviours among price-conscious consumers.
Peeling away the next layer of the data, both the casual and midscale FSR subsegments grew at similar rates. Casual was helped along by a surge in socializing experiences, while midscale received a boost from
CHART3
on-premises breakfast. Both benefit from the return of some workday foodservice activity and the persistent pandemic-era trend of supper meals with the family.
Chart 2 shows growth across QSR subchannels is not so equally distributed, although each did add visits in 2023. The fastest growth was in the QSR varied menu subchannel, which comprises anything not included in the other subchannels, including the booming trend among restaurants serving Mediterranean and Asian cuisine. This benefits smaller chains and independents as consumers seek out new and unique menu offerings and, in some cases, search for the flavours of their homelands. These operators are also a target of consumers who are trading down from FSR but still seek something a bit more elevated than traditional QSR. Chart 3 reveals this is also the fastest-growing subchannel since 2019.
QSR coffee is the second fastest-growing subchannel, but it remains depressed versus prepandemic volumes. Like QSR sandwich, it depends heavily on a steady flow of workday-
CHANGE IN TRAFFIC BY QSR SUBCHANNEL
% change 12ME September 2023 vs. 12ME September 2019
An Extra Side of Profit
With the high cost of labour and food, operators must try to find incremental revenue wherever they can. One way to do this is increasing check sizes with side dishes and appetizers. Sides in general have been on the rise this year due to the continued return of on-premises dining, but a different story unfolds when looking back to prepandemic times.
At –quick-service restaurants (QSR), side dish/ appetizers make up one in four food servings. Circana’s CREST data shows servings have grown eight per cent this year compared to the year ending September 2019. At full-service restaurants (FSR), where sides frequently accompany the meal, they comprise over one in three food servings, but servings are down 16 per cent in the same time period. This is a glimpse at consumers’ costsaving measures: they seek value through combos and deals at QSR while cutting back on extraneous appetizers at FSR. The two sides that stand out in terms of servings performance are the staple carb, French fries, and the other staple carb, rice. At QSR and FSR, these two sides greatly outperformed total sides in terms of percent change versus 2019, and they had the highest absolute servings growth compared to last year.
Moving forward it will be increasingly important to re-frame the value of sides for consumers. Thankfully, the most popular sides are performing well and have larger margins due to their relatively lower input costs. This creates an opportunity to give up a bit of margin to grow topline revenue and overall profitability. This is the traditional “penny-profit” model that movie theatres employ so well. When a large popcorn is only 50 cents more than a regular, a consumer sees incremental “bang for their buck” and may buy the larger size. In spaces where fries and rice are already very prominent, there is an opportunity for developments with “premium” sides like waffle or sweet potato fries, poutine, or specialty rice dishes using specialty in-house ingredients. Adding more varied options and flavours can entice consumers who are looking to branch out from the traditional fries and rice to “upscale” their meal just a little bit.
Source: Circana, CREST®, Canada, 12ME September 2023
related visits. While these rebounded somewhat in the past year, many people continue to work from home, hampering a full recovery of these functional foodservice visits.
Looking ahead, Circana’s Future of Foodservice predicts flat growth in 2024 of two to four per cent for both QSR and FSR. But the QSR burger, chicken, and pizza subchannels are expected to trail this performance, just as they have in 2023. FH
The top food item chart below reads very much like a traditional QSR menu. And yet, most of these items grew faster than visits to the QSR subchannel associated with them. These menu items are popular in FSR and are growing through that segment, as well. As consumers look to trade down, these comfort food items can provide an option for FSRs to retain customers who are thinking about visiting QSR instead.
CHANGE IN COMMERCIAL FOODSERVICE SERVINGS
% change 12ME September 2023 vs. 12ME September 2022
Source: Circana, CREST®, Canada, 12ME September 2023
CHANGE IN COMMERCIAL FOODSERVICE SERVINGS
% change 12ME September 2023 vs. 12ME September 2022
The Labour Market
BY JACOB MANCINI
For many operators, labour is the single-largest expense on their P&L. As a result, it is often the most pressing concern in navigating the new restaurant environment. Labour was a significant challenge before the pandemic; it certainly has not gotten easier since. Finding, training, and retaining employees remain significant obstacles. There does appear to be some positive movement in this area: Slower growth in other industries has returned workers to the industry, and overall unemployment rates have leveled out. In fact, according to a recent survey completed in conjunction with this year’s Canadian Restaurant Investment & Management Summit, compared to recent years, labour is no longer the biggest concern. For many restaurateurs, competition, the economy and inflation occupy more time and energy than labour concerns.
Source: Circana, CREST®, Canada, 12ME September 2023
Jacob Mancini is AVP, Restaurants & Breweries, CWB Franchise Finance CHART 4 CHART 5
Rick Brown is president, Foodservice, Fashion, and Beauty at Circana. Vince Sgabellone is director of Client Development and Foodservice Industry analyst at Circana.
Another positive is the emergence of useful technology and automation as viable tools to alleviate some of operators’ many challenges. Self-serve kiosks, robots in the kitchen, and fully automated drive-thrus are just a few examples of technology on the horizon that may help operators struggling with finding staff to run their businesses.
LINKS IN THE CHAIN
Industry players are working together to maintain a healthy supply chain
BY MORAG M c KENZIE
very foodservice operation relies on the food supply chain to source and supply everything from raw ingredients to prepared food, paper and cleaning products. Due to transportation interruptions, labour shortages, closed borders and business shutdowns, the pandemic brought chaos to the chain, leading to shortages in almost every product category.
However, with the pandemic generally declared over, has the supply chain been restored? Can operators again count on it to provide consistent, diverse and best available products at prices which both operators and consumers deem to be reasonable?
The answer it seems is…depends on who you ask.
THE SUPPLY CHAIN TODAY
After more than three years of significant shortages, there is some good news in the Canadian food supply chain. Restaurants Canada, the national, not-for-profit association representing Canada’s diverse foodservice industry, reports that most operators across the country can now rely on their suppliers to provide most of the products they require to operate their business.
“Approximately 33 per cent of operators still have supply challenges (as of July 2023), a significant improvement from 79 per cent in September 2022,” explains Kelly Higginson, president and CEO, Restaurants Canada, adding, “coming out of the pandemic, supply and demand moved at different rates and in different ways both across Canada and around the world. For example, in Canada, a shortage of agricultural workers led to difficulty in getting produce to market. Other parts of the world remained in lockdown for a significantly longer period of time, for example in Thailand, which resulted in difficulty in getting fisherman back into boats.”
Other global upheavals have also led to significant disruptions, including the war in Ukraine and climate change. Post pandemic, the industry around the world had to re-build, and re-build at the same time as they were all experiencing the same problems — a shortage of workers and re-opening of delivery systems.
A VIEW FROM SUPPLIERS
Higginson adds, “It is a testament to the resilience and determination of people that supply re-opened as quickly as it did as it is a very interdependent and complex process.”
David Hopkins, president of Toronto-based hospitality-management and consulting agency, The Fifteen Group, explains, “There is a huge time lag between restaurants needing supplies and where the process starts. For example, farmed ingredients start a year or more to begin growing the ingredients restaurants require. During COVID, none of those were needed. However, now demand has come flooding back. Supply and demand will catch up but it will take time. The supply chain is like a multi-car tractor-trailer truck going around a steep bend. The engine has righted itself, but the last trailers are still swaying to keep up.”
KEEPING NIMBLE
Chefs across Canada are well known for their creativity and resourcefulness. In recent years, these talents have become even more critical as they adapt to changing market, pricing and supply conditions.
“Chefs are becoming even more nimble and creative, using different ingredients, cuts and types of meat, fish or other protein to manage supply or pricing challenges,” says Higginson.
While independents are generally able to adapt menus more quickly, small and mid-sized chains are also pivoting.
The Firkin Group of Pubs, which has grown from one pub in 1987 to more than 20 locations across the Greater Toronto and Halifax areas, has used a number of different strategies to combat price increases and item availability. “We use a combination of strategies, including single ingredient substitutions (i.e. romaine to kale in side salad), upscaling (adding unique toppings to a veggie burger while also increasing the price), creative combinations (chicken wings and popcorn shrimp) or replacing the entire item (chicken burger),” explains Dave Godfrey, Culinary director for Firkin Group.
At the forefront of the supply-chain challenges are food and product distributors. Suppliers agree that for the most part, the supply chain has significantly improved in 2023 as supply has been mainly able to catch up to demand both in the QSR, independent and chain full-service operations across Canada.
Dan Lafrance, president and CEO of Flanagan Foodservice a Canadian-owned distributor serving Ontario states, “The pandemic was equally devastating to our business as we had three warehouses full of inventory with no demand. While 2023 has been much closer to normal, we have also had product and labour supply shortages and challenges. Cost increases in manufacturing, fuel and shortages of labour have led to 15 to 20-per-cent increases in the cost of ingredients and our ability to move products.”
Suppliers are also using technology and inventory tracking software to increase efficiency and decrease operator costs. Lafrance states, “We have significantly increased the number and depth of product scanning to increase shipment tracking and operating efficiency. And just as restaurants have, we have streamlined our inventory, eliminating non-performing items.”
PRICE AND PROFIT
One of the most significant results of the pandemic and supplier shortages has been rising prices. This has been felt by all sectors of the foodservice industry and in most product categories.
For independents, this has been particularly difficult. Prime-Seven-Nine, an independently owned restaurant in Collingwood, Ont. has successfully navigated product shortages, rising prices and the need to adapt menu items to remain open and profitable. Sylvain Beaulieu, owner and general manager, says being located in a small, rural town with a loyal customer base means “in the last year we have had a few options. We could substitute a different product/menu item and train all our staff to understand and sell that menu option. Or, we could find a comparable product, which we have generally done as we have many repeat customers who we do not want to disappoint. Full seats, and an outstanding guest experience are most important to us.”
To effectively manage supplier price increases, and remain profitable, Hopkins recommends operators look at maintaining profit margin, not food-cost percentage. “Having a consistent price and profitability strategy is critical for a restaurant. If a product’s cost increases by $5, then increase the menu price by $5 — not to a level to only maintain a food-cost percentage. If you use food-cost percentage as your target, your menu item may be overpriced and you risk losing your customer.”
And while all would agree that the price of food has increased significantly, operators also acknowledge there is a ceiling to menu-price increases. “We cannot penalize customers for a short-term price increase and keep on meeting customer needs and expectations. We target costing our menus for a 12-month basis versus month-month, as want to ensure we are authentic,” explains Beaulieu.
TECHNOLOGY AND PRICE COMPARISONS
The increasing use of technology in restaurants
CLOSER TO HOME
Bringing their supply chain closer to their restaurants is a founding principal of The Neighbourhood Group, a chain of five restaurants in the Guelph-Kitchener Waterloo, Ont. area. It has also resulted in more consistent pricing and better-quality products.
“We have seen wild fluctuations in food pricing in recent years. Romaine lettuce from California, which was $40 a case increased to $180, forcing me to take it off my menu. My answer has been to purchase from a local indoor vertical farm. While the price might be higher, as we pay higher wages in Canada, it is a better business model as the price is stable so I can build my menu around it and ensure profitability in the long run,” explains Court Desautels, CEO. He adds, “Their produce is also more nutrient dense, has a longer shelf-life, much smaller carbon footprint, tastes better and supports other local businesses-a win for all of us.”
has also allowed restaurants to be more pricenimble. QR-code menus are just one example of this. “When chicken wings went up $1/ lb., we could change the price at all our pubs within two hours,” explains Godfrey.
Competitive price checking across multiple suppliers has now become necessary for many operators. “I have changed suppliers three times in the last year for some products as the size, price and quality can vary widely,” explains Beaulieu.
Inventory-management software also allows operators to better manage their costs. “I now check pricing from three suppliers versus one. It’s more time-consuming for managers, but there is a lot of fluctuation in pricing. The greater intelligence from my software allows me to track prices and re-design my menu to incorporate less-volatile items,” states Court Desautels, CEO of The Neighbourhood Group, a chain of five restaurants in the GuelphKitchener-Waterloo, Ont. area.
STREAMLINING PRODUCT OFFERINGS
Just as many restaurants are simplifying their menus to increase operating efficiency, so are major food manufacturers. “Many of our major suppliers, including Maple Leaf Foods
and Kraft-Heinz, have streamlined their product offerings, stopping production of some of our most-popular ingredients and menu offerings,” says Godfrey. “It’s been difficult to find substitute products of a similar quality and price. We have again adapted our menu however, some operators and customers do not understand why their favourite soup or appetizer is no longer available.”
Independent restaurants are in the same boat. “We’re not sure why our suppliers are no longer carrying certain products as we know supply is very complicated. But we’re still impacted and need to react,” agrees Beaulieu.
FUTURE OUTLOOK
The future looks bright as distributors and restaurants work together to find creative ways to contain costs and maintain a healthy and diverse supply chain. Dan LaFrance, president and CEO of Flanagan Foodservices states, “Our biggest challenges are the same as restaurants — inflation and a decline in out-of-home food consumption. We are working with our customers and suppliers to find creative ways to offset each as we know we cannot continue to pass on costs and sustain and grow our business.”
Food manufacturers are also innovating, creating new lower-cost and plant-based products, which are also adapting to changing customer preferences. “We see some great new food offerings such as V’DGZ Corn R’bz (corn-on-the-cob ribs) and V’DGZ Brussel Sprouts, both of which are popular and on trend,” says Dave Godfrey, Culinary director for Firkin Group.
Time, traceability and transparency will also be key to restoring and maintaining a strong supply chain, which both operators and customers can trust. A recent (Oct. 2023) $5.2 million Canadian settlement of an alleged Atlantic salmon price-fixing scheme illustrates how price can be driven up when neither of these exist. The settlement will be split over large volume purchasers during the specified period. FH
THE 2024 Buyer’s Guide
Welcome to the 2024 edition of Foodservice and Hospitality ’s comprehensive Buyer’s Guide, offering a directory of suppliers for food, beverage and equipment, as well as industry associations.
Food Company Index
Appetizers & Hors d’Oeuvres
Agropur Dairy Cooperative
Apple Valley Foods Inc.
Aqua Star Smart Seafood
Barilla
Belmont Meats
Nortera (formerly Bonduelle Ameriques)
Cargill Foodservice
Cavendish Farms
Concord Premium Meats Ltd.
Dare Foods Ltd.
Export Packers Company Ltd. (Ocean Jewel)
Fine Choice Foods
Finica Food Specialties Ltd.
Foodbuy
Harlan Bakeries-Edmonton, L.P.
Heritage Frozen Foods Ltd.
IFC Seafood
J.R. Simplot Company
King Cole Ducks
Kraft Heinz Foodservice
Lamb Weston
Les Plats du Chef Inc.
McCain Foodservice Canada
Olymel
Piller’s Fine Foods
Rosemount
Sea-Ray Seafood Inc.
Summer Fresh Salads Inc.
Thyme & Truffles (Plats du Chef)
Viau
Weston Foods
Bread, Baked Goods & Baking Products
Apple Valley Foods Inc.
Ardent Mills Canada
Aunt Mini and The Westminster Yorkshire Pudding Co.
Backerhaus Veit Ltd.
Bridor Inc.
Canada Bread Company Limited
Cantor Bakeries
Conagra Brands Inc.
Dare Foods Ltd.
David Roberts Food
Dealers Ingredients Inc.
Dolcini By Joseph
Dufflet Pastries
Gourmet Baker Inc.
Harlan Bakeries – Edmonton, L.P.
International Pacific Sales Ltd.]
Lactalis Canada
La Rocca Creative Cakes, Inc.
Lantic Inc.
Lentia Enterprises Ltd.
Luda Foods
McCormick Canada
MiMi Foods Artistic Dough Products
Monin
Oakrun Farm Bakery Ltd.
Otis Spunkmeyer Canada LLC
Pineridge Group
Rich Products of Canada Ltd.
Sara Lee Frozen Bakery
Solis Foods Corp. Inc.
Sonora Foods Ltd.
Tootsi Impex Inc.
Touche Bakery Inc.
Tradition Fine Foods
TreeHouse Foods Frozen Bakery Products
Unilever Food Solutions
Upper Canada Food Group Ltd.
Weston Foods
Wow! Factor Desserts
Breakfast Foods
Agropur Dairy Cooperative
Bridor Inc.
Burnbrae Farms
Canada Bread Company Limited
Canadian Trade House
Danone Inc.
EggSolutions Inc.
Elite Peameal Bacon Company
General Mills Canada
Gourmet Baker Inc.
Heartland Waffles
Johnsonville Sausages
Kellogg Canada Inc.
Lactalis Canada
Lamb Weston Lil OMG Gluten-Free Certified Baked Goods
Luda Foods
McCain Foodservice Canada
MFI Food Canada
Oakrun Farm Bakery Ltd.
Olymel
Piller’s Fine Foods
Rose Packing Company
Sara Lee Frozen Bakery
Sun Rich Fresh Foods Inc.
Tradition Fine Foods
TreeHouse Foods Frozen Bakery Products
Tyson Foods Canada Inc.
Unilever Food Solutions
Weston Foods
Cheese & Cheese Products
Agropur Dairy Cooperative
Arla Foods Inc.
Bothwell Cheese
Bromont International
Elco Fine Foods Ltd.
Finica Food Specialties Ltd.
Flanagan Foodservice
Gay Lea Foods Co-operative Ltd.
Ivanhoe Cheese Inc.
Kraft Heinz Foodservice
Krinos Foods Canada Ltd.
Lactalis Canada
Food Company Index
Quality Cheese
Salerno Dairy Products
Saputo Foodservice
Sysco Canada
Tree of Life
Chocolate & Confectionary Products
Barry Callebaut
Belcolade - The Real Belgian Chocolate
Chocolate Masters Inc.
Chocolatier Coppeneur
Camino
Dacon - International Gourmet Inc.
Dufflet Pastries
Far-Met Importers Ltd.
Ghirardelli - Gerhards Importers
Canada Ltd.
Hollander - Gerhards Importers
Canada Ltd.
Ingredient Hotline, Inc.
Lentia Enterprises Ltd.
Monin
Qualifirst Foods Ltd.
Signature Fine Foods Ltd.
Trophy Foods
Vending Products of Canada
Coffee & Tea Accompaniments
1883 - Gerhards Importers
Canada Ltd.
DaVinci Gourmet - Gerhards Importers
Canada Ltd.
Illy Espresso Canada, Inc.
Lantic Inc.
Monin
Nespresso
Nestlé Professional Canada
Smucker Foods of Canada Corp.
Tetley Canada
Vending Products of Canada
Condiments
Calavo Growers Inc.
Derlea Brand Foods Inc.
E.D. Smith Foods Ltd.
Finica Food Specialties Ltd.
French’s Foodservice - Reckitt
Benckiser (Canada) Inc.
Fresherized Foods
Kehan Food Imports Inc.
Kikkoman Sales U.S.A., Inc.
Kraft Heinz Foodservice
Lantic Inc.
Lee Kum Kee
Luda Foods
McCormick Canada
Mutti
Neil Jones Food Company
Nimkish Foods Inc.
Redpath Sugar Ltd.
Robertson Estate Wine Vinegar
Rose Hill Foods Inc.
Smucker Foods of Canada Corp.
Steep Hill Solutions Inc. - Omega Crunch
Shelled Flax
Strubs Food Corp.
Sugar Tubes (Raw & Organic)
Tabasco/McIlhenny Company
Unilever Food Solutions
Wing’s Food Products
W.T. Lynch Foods Ltd.
Cookies & Crackers
Canada Bread Company Limited
Dare Foods Ltd.
Italpasta Ltd.
McCormick Canada
Dairy Products & Dairy Substitutes
Agropur Dairy Cooperative
Arla Foods Inc.
Bothwell Cheese
Bunge (Canada)
Burnbrae Farms
Danone Inc.
Dealers Ingredients
EggSolutions Inc.
Flavor Right Foods
Gay Lea Foods Co-operative Ltd.
General Mills Canada
Intercity Packers Ltd.
Ivanhoe Cheese Inc.
Kawartha Dairy Ltd.
Lactalis Canada
Liberté Natural Foods
Meadowfresh Dairy Corp.
Milkadamia - Gerhards Importers Canada Ltd.
Mr. Dairy & Food Distributing Ltd.
Pacific - Gerhards Importers Canada Ltd.
Pineridge Group
PreGel Canada
Richardson Food 7 Ingredients
Salerno Dairy Products
Saputo Foodservice
Stirling Creamery Ltd.
Sysco Canada
Ultima Foods
Unilever Food Solutions
Deli & Sausage Products
Bothwell Cheese
Brandt Meat Packers Ltd.
Butterball Canada (Exceldor Foods Ltd.)
Cardinal Meat Specialists Ltd.
Finica Food Specialties Ltd.
Fontanini Italian Meats
Johnsonville Sausages
King Cole Ducks
Les Aliments Roma Lte
Maple Lodge Farms Ltd.
Mava Foods Inc.
Piller’s Fine Foods
Desserts
Agropur Dairy Cooperative
Apple Valley Foods Inc.
Art of Blend
Canada Bread Company Limited
Conagra Brands Inc.
Dr. Oetker Canada Ltd.
Dufflet Pastries
Elite Sweets Brands Inc.
Ghirardelli - Gerhards Importers Canada Ltd.
Harlan Bakeries Edmonton, L.P.
Heartland Waffles
Kraft Heinz Foodservice
Lactalis Canada
La Rocca Creative Cakes, Inc.
Monin
Neil Jones Food Company
PreGel Canada
Sara Lee Frozen Bakery
Tyson Foods Canada Inc.
Weston Foods
Wow! Factor Desserts
Edible Oils
Italpasta Ltd.
National Sunflower Association
Richardson Food & Ingredients
Eggs & Egg Products
Burnbrae Farms Ltd.
Egg Farmers of Canada
Egg Famers of Ontario
EggSolutions Inc.
MFI Food Canada
Entreés
Barilla Canada
Nortera (formerly Bonduelle Ameriques)
Cargill Foodservice
Campbell’s Foodservice
Export Packers Company Ltd. (Ocean Jewel)
Fine Choice Foods
Nestlé Professional Canada
Piller’s Fine Foods
Rosina Food Products Inc.
Rosemount
Sea-Ray Seafood Inc.
Summit Food Service
Ethnic/Halal/Kosher/Specialty Foods
Amaranto Food Trading Inc.
Backerhaus Veit Ltd.
Barilla Canada
Basco Foods Inc.
Bridor Inc.
Bunge (Canada)
Can-Indian Food and Hospitality Inc.
Cardinal Meat Specialists Ltd.
Concord Premium Meats Ltd.
EggSolutions Inc.
Faro
Fine Choice Foods
Finica Food Specialties Ltd.
Harlan Bakeries-Edmonton, L.P.
Heartland Waffles
JFC International (Canada) Inc.
King Cole Ducks
Lantic Inc.
Luda Foods
McCain Foodservice Canada
Neil Jones Food Company
Pataks
Ponderosa Mushrooms & Specialty Foods
Salerno Dairy Products
Sea-Ray Seafood Inc.
Solis Foods Corp. Inc.
Upper Canada Food Group Ltd.
Wholesale Club
Fats/Oils/Shortening
Bunge (Canada)
Conagra Brands Inc.
Dealers Ingredients
GGB Ventures International Inc.
Hubbert’s Processing & Sales Ltd.
Italpasta Ltd.
Lactalis Canada
National Sunflower Association
Richardson Food & Ingredients
Stratas Foods
Sunora Foods Ltd.
Unilever Food Solutions
Fish & Seafood Products
Alliance Purchasing Services Inc.
Alliance Seafood
Azuma Foods (Canada) Co. Ltd.
Clearwater Seafoods L.P.
Clover Leaf Seafood
Confederation Cove Mussel Co. Ltd.
Export Packers Company Ltd. (Ocean Jewel)
Frobisher International Enterprise Ltd.
High Liner Culinary
IFC Seafood
Intercity Packers Ltd.
King & Prince Seafood Corp.
L&C Fisheries Inc. (Green Gables Mussels)
Lagoon Seafood
Macgregors Meat & Seafood Ltd.
Nova Scotia Arctic Charr
Ocean Brands
Ocean Choice International
Post Inc.
Seacore Seafood Inc.
Sea-Ray Seafood Inc.
Sea Watch
Shafer-Haggart Ltd.
World Link Food Distributors Inc.
Flour & Grains
Finica Food Specialties Ltd.
J.R. Simplot Company
Richardson Food & Ingredients
Frozen Foods
Apple Valley Foods Inc.
Aunt Mini and The Westminster Yorkshire Pudding Co.
Backerhaus Veit Ltd.
Belmont Meats Ltd.
Nortera (formerly Bonduelle Ameriques)
C.W. Shasky & Associates Ltd.
Campbell’s Foodservice
Canadian Trade House
Cardinal Meat Specialists Ltd.
Cavendish Farms
Conagra Brands Inc.
Concord Premium Meats Ltd.
Dr. Oetker Canada Ltd.
EggSolutions Inc.
Export Packers Company Ltd. (Ocean Jewel)
Expresco Foods
Family Tradition Foods Inc.
Fine Choice Foods
Gardein Protein
Harlan Bakeries-Edmonton, L.P.
High Liner Culinary
IFC Seafood
Inform Food Brokerage Inc.
J.R. Simplot Company
Krinos Foods Canada Ltd.
Lactalis Canada
Lamb Weston Inc.
Maxi Canada Inc.
McCain Foodservice Canada
Mimi Food Products
Nestlé Professional Canada
Post Inc.
Rosina Food Products Inc.
Rosemount
Sara Lee Frozen Bakery
Sea-Ray Seafood Inc..
Solis Foods Corp. Inc.
The Original Turducken Inc. (Echelon Foods)
Touche Bakery Inc.
Weston Foods
Wholesale Club
Fruits
Calavo Growers Inc.
David Roberts Food
Family Tradition Foods Inc.
Flanagan Foodservice
Fresh Del Monte Produce (Canada), Inc.
Fresh Start Foods Canada Ltd.
Gordon Food Service - Ontario
J.R. Simplot Company
Keybrand Foods Inc.
Leonard Wholesale
Nature Knows
Pfenning’s Organic Vegetables
Roseland Produce
Shafer-Haggart Ltd.
Snowcrest Foods Ltd.
Sunkist Growers Inc.
Sun Rich Fresh Foods Inc.
Sysco Canada
Gluten-Free Products
Barilla Canada Inc.
Beyond Meat
Dare Foods Inc.
Heartland Waffles
Italpasta Ltd.
J.R. Simplot Company
Lactalis Canada
Lantic Inc.
Les Aliments Roma Lte
Luda Foods
MiMi Food Products
Mutti
Neil Jones Food Company
Piller’s Fine Foods
Richardson Food & Ingredients
Rosemount
Sea-Ray Seafood Inc.
Solis Foods Corp. Inc.
Tetley Canada
Weston Foods
Herbs/Seasonings/Spices
Derlea Brand Foods Inc.
Food Supplies Inc.
Frotten AC Food Services Inc.
Ingredient Hotline, Inc.
Luda Foods
McCormick Canada
Nestlé Professional Canada
Nimkish Foods Inc.
Rose Hill Foods Inc.
Unilever Food Solutions
Urban Cultivator
Ice Cream & Frozen Yogurt
Agropur Dairy Cooperative
Chapman’s Ice Cream
Kawartha Dairy Ltd.
Lactalis Canada
Natural Fruit Canada
PreGel Canada
Jams/Jellies/Spreads
E.D. Smith Foods Ltd.
Elco Fine Foods Inc.
Kraft Heinz Foodservice
McCormick Canada
Smucker Foods of Canada Corp.
Unilever Food Solutions
W.T. Lynch Foods Ltd.
Meats (Beef, Pork, Lamb, Duck, Game)
Beyond Meat
Brandt Meat Packers Ltd.
Cardinal Meat Specialists Ltd.
Cargill Foodservice
Elite Peameal Bacon Company
Expresco Foods
Fearmans Pork Inc.
Flanagan Foodservice
Fontanini Italian Meats
Gordon Food Service - Ontario
Hills Foods Ltd.
Intercity Packers Ltd.
JD Sweid Foods Ltd.
Johnsonville Sausages
Les Aliments Roma Lte
Macgregors Meat & Seafood Ltd.
Maple Leaf Foods Inc.
Maple Lodge Farms Ltd.
Meaty Meats Inc.
Olymel
Piller’s Fine Foods
Post Inc.
Quality Meat Group Ltd.
Rowe Beef Co.
Rose Packing Company
Second Harvest
Select Ready Foods Inc.
Sofina Foods Inc.
Summit Food Service
Sysco Canada
The Original Turducken Inc. (Echelon Foods)
Tyson Foods Canada Inc.
Viau
Wholesale Club
Organic Foods
BeeMaid Honey
Calavo Growers Inc.
Chocolatier Coppeneur
Camino
Hills Foods Ltd.
Lantic Inc.
Mutti
Neil Jones Food Company
Pfenning’s Organic Vegetables
Ponderosa Mushrooms & Specialty Foods
Steep Hill Solutions Inc. - Omega Crunch Shelled Flax
As your culinary innovation partner, we are dedicated to making great food that customers love. From frozen bakery to plant-based alternatives, gluten-free, cooking sprays, corn dogs and 100% kosher beef franks, our diverse portfolio ensures satisfaction for every occasion. Trust our evolving brands for convenient, delightful choices.
Concord Premium Meats
125 Edilcan Dr. Concord, ON L4K 3S6 905-738-7979 concordpremiummeats.com
Coppeneur Canada
133 Wentworth Park S.W. Calgary, AB T3H 5B3 403-242.7585 coppeneurchocolate.com
Crust Craft Inc. 13211-146 St. N.W. Edmonton, AB T5L 4S8 780-466-1333 crustcraft.com
David Roberts Food 2351 Upper Middle Rd. E. Oakville, ON L6H 6P7 905-502-7700 davidrobertsfood.com
Dealers Ingredients 1995 Clark Blvd. Brampton, ON L6T 4W1 905-458-7766 dealersingredients.com
Del Monte Fresh Produce N.A., Inc. P.O. Box 149222 Coral Gables FL 33114-9222 305-520-8400 freshdelmonte.com
Delmare Quality Foods Inc. 15 Meteor Dr. Toronto, ON M9W 1A3 416-233-5900 delmare.on.ca
Derlea Brand Foods Inc. 1739 Orangebrook Ct. Pickering, ON L1W 3G8 888-430-7777 derlea.ca
Dolcini By Joseph 1107 Barmac Dr. Toronto, ON M9L 14 416-743-2661 dolcinito.business.site
Dr. Oetker Canada Ltd. 2229 Drew Rd. Mississauga, ON L5S 1E5 800-387-6939 oetker.ca
Dufflet Pastries 166 Norseman St. Etobicoke, ON M8Z 2R4 416-536-1330 dufflet.com
E.D. Smith Foods Ltd. 944 Hwy. #8 Hamilton, ON L8E 5KO 905-643-1211 edsmith.com
EggSolutions Inc. 283 Horner Ave. Etobicoke, ON M8Z 4Y4 866-344-7496 eggsolutions.com
Elite Sweets Brands Inc. 9 Edrac Dr. Brampton, ON L6S 5X8 905-790-9428 elitesweets.ca
European Olives of Spain 2020 Blvd. Robert Bourassa, Ste. 2400 Montreal, QC H3A 2A5 514-288-5802 olivesatyourtable.ca
Export Packers Company Ltd.
107 Walker Dr. Brampton, ON L6T 5K5 905-792-9700 oceanjewelseafood.com
The Ocean Jewel™ brand sets the highest standard for quality seafood and is committed to offering an exceptional variety of innovative, versatile and convenient products for any culinary experience. Export Packers Company Ltd. is a familyowned Canadian business with offices across Canada. For Eastern Canada, including Quebec, please call 905-792-9700.
Food Company Directory
Expresco Foods
8205 Trans-Canada Hwy.
Montreal, QC H4S 1S4
514-344-9499, ext. 248 exprescofoods.com
Fine Choice Foods Ltd.
23011 Fraserwood Way Richmond, BC V6V 3B3
604-522-3110
finechoicefoods.com
Finica Food Specialties Ltd.
65 Superior Blvd., Unit 1 Mississauga, ON L5T 2X9 905-696-2770 finica.com
Flanagan Foodservice - Central Office 100 Sasaga Dr. Kitchener, ON N2C 2G7
800-265-6550 flanagan.ca
Florida Tomato Committee
800 Trafalgar Court, Suite 300, Maitland, FL, USA 32751
Field grown tomatoes from Florida are ready to take centre stage across your menu. Responsibly grown with industry leading safety and quality standards, chefs and foodservice operators have come to depend on our tomatoes for their tremendous flavor, meaty texture and delicious slice-ability.
Food Supplies Inc.
355 Rayette Rd., Unit 10 Concord, ON L4K 2G2 905-669-2886 foodsupplies.ca
French’s Foodservice (McCormick Canada) 600 Clarke Rd. London ON, N5V 3K5 800-265-4988 frenchsfoodservice.ca
Fresh Start Foods Canada Ltd. 2705 Durante Way Milton, ON L9T 5J1 905-878-9000 freshstartfoods.com
Garner Foods 614 W 4th St. Winston-Salem, NC 27101 garnerfoods.com
Gay Lea Foods Co-operative Ltd. 5200 Orbitor Dr. Mississauga, ON L4W 5B4 905-283-5300 gaylea.com
General Mills Canada Corp. 1875 Buckhorn Gate, Ste. 201 Mississauga, ON L4W 5N9 905-212-4000 generalmills.ca
Gerhards Importers Canada Ltd.
1228 Old Innes Rd., Ste. 329 Ottawa, ON K1B 3V3 613-563-3692 gerhardscanada.com
GGB Ventures International Inc. 31-910 Rowntree Dairy Rd. Vaughan, ON L4L 5W6 866-761-1080 ggbventures.com
Ghirardelli
1228 Old Innes Rd., Ste. 319 Ottawa, ON K1B 3V3 613-563-3692 gerhardscanada.com
Gordon Food Service - Ontario 2999 James Snow Pkwy. N. Milton, ON L9T 5G4 800-268-0159 gfs.ca
Harlan Bakeries-Edmonton, L.P. 246 Cree Rd. Sherwood Park, AB T8A 3X8 800-435-2738 harlanbakeries.com
Heartland Waffles
52 Robert Speck Pkwy., Ste. 750 Mississauga, ON L4Z 1H8 866-571-0222 wafflesdirect.ca
L&C Fisheries Inc. (Green Gables Mussels) 96 Jollimore Dr. Kensington, PE C0B 1M0 902-886-2770 greengablesseafood.com
Lactalis Canada Foodservice offers a full line of quality dairy products including milk, yogourt, cheese and butter. Our commitment to quality is backed by trusted brands: Galbani Professionale, Président Professionnel, Cracker Barrel, siggi’s, Black Diamond, Lactantia, P’tit Québec, Astro, Beatrice, Olympic, iÖGO, iÖGO nano, Balderson, Racolli, Marie Moran and Mozzabene. Lactalis Canada is part of the world’s largest dairy company, Groupe Lactalis. We offer the unmatched combination of local craftsmanship and global expertise to help you create the best foodservice experience for your customers.
Wholesale dough manufactuer of pizza dough balls, ciabatta, focaccia, panuozzo breads, crokkia pizza crusts, flatbreads, gluten free and more. Retail shop open to the public.
Monin
2100 Range Rd. Clearwater, FL 33765 855-352-8671 monin.com
Mr. Dairy & Food Distributing Ltd. 200 Eddystone Ave. Toronto, ON M3N 1H4 416-741-6455 mrdairy.com
Nature Knows 7050 Telford Way, Unit 100B Mississauga, ON L5S 1V7 905-612-0085 natureknows.ca
Neil Jones Food Company 1701 West 16th St. Vancouver, WA 98660 800-291-3862 njfco.com
The Neil Jones Food Company is a family-owned, U.S. manufacturer of fresh-packed, California tomatoes and Pacific Northwest fruit products. We pack only the finest vine-ripened tomato products, sauce blends, fruit & fruit juice concentrates. Whether you prefer #10 cans or flexible pouches, you will always get the best from NJFC.
Nespresso 2045 Cresent St. Montreal, QC H3G 2C1 855-325-5783 nespresso.com
Nestlé Professional Canada 25 Sheppard Ave. W., Fl. 21 North York, ON M2N 6S8 844-221-2232 nestleprofessional.ca
Nimkish Foods Inc. 3513 Burgess Cres. Mississauga, ON L5L 4Y7 416-705-1023 nimkish.com
Food Company Directory
Nortera 140 Rue de l’Équinoxe Brossard Quebec J4Z 0K8 norterafoods.com arcticgardensfoodservice.ca
Formerly Bonduelle Ameriques, Nortera is the North American benchmark for the vegetable processing industry. We offer a range of ready-to-cook frozen, canned vegetables and legumes perfect for all types of foodservice operations. Find inspiration and information for healthy and plant-based menus.
Olymel 1580 Eiffel St. Boucherville, QC J4B 5Y1 800-361-5800 olymelfoodservice.com
Pacific 1228 Old Innes Rd., Ste. 319 Ottawa, ON K1B 3V3 613-563-3692 gerhardscanada.com
P&G Professional 4711 Yonge St. Toronto, ON M2N 6K8 800-332-7787 pgpro.ca
Pataks 2880 Portland Dr. Oakville, ON L6H 5W8 905-829-9414 shasky.com
Pentair Everpure 1040 Muirfield Dr. Hanover Park, IL 60133 630-307-3000 foodservice.pentair.com
Piller’s Fine Foods 443 Wismer St. Waterloo, ON N2K 2K6 519-743-1412 pillers.com/foodservice jamesboxall@pillers.com
Offering hundreds of pork, beef and poultry products, Piller’s is a quality producer of European-style cooked and smoked meats. Dedicated to artisanal craftsmanship, still smoking meat over natural hardwood fires, Piller’s never uses added MSG and most products are free of food allergens. For Western Canada, call Riverwood Sales at 604-876-5688
PreGel Canada 221 Don Hillock Dr. Aurora, ON L4G 0K2 905-727-3068 pregelcanada.com
Qualifirst
89 Carlingview Dr. Etobicoke, ON M9W 5E4 416-244-1177 qualifirst.com
Quality Cheese Inc. 111 Jevlan Dr. Vaughan ON L4L 8C2 905-265-9991 qualitycheese.com
Quality Meat Group Ltd. (C/O Sofina Foods) 145 East Dr. Brampton, ON L6T 1B9 905-790-7448 sofinafoods.com
Queen’s Pasta 66 Newcastle St. Etobicoke, ON M8Y 1A4 416-259-2902 queenspasta.com
Redpath Sugar Ltd. 95 Queen’s Quay E. Toronto, ON M5E 1A3 416-366-3561 redpathsugar.com
Reuven International 1881 Yonge Street, Suite 201 Toronto Ontario M4S 3C4 Ph: 416.929.1496 | Fax: 416.929.1499 www.reuven.com
We are dedicated to being the leading supplier of globally sourced, premium quality, and innovative poultry and protein solutions for the Canadian marketplace.
Rich Products of Canada Ltd. 149 Rowntree Dairy Rd., Box C8 Woodbridge, ON L4L 6E1 888-816-3836 richscanada.com
Richardson Food & Ingredients 2800 One Lombard Pl. Winnipeg, MB R3B 0X8 800-635-3296 richardsonfoodandingredients.com
Restaurants are at the heart of our communities. We take pride in sourcing the finest ingredients and solutions for Canadian restaurants. Our food experts are your partner in hospitality. With unparalleled product assortment, trusted expertise, and innovation, we are ready when you are.
Learn More at Sysco.ca
Tabasco/McIlhenny Company
2880 Portland Dr. Oakville, ON L6H 5W8 905-829-9414 tabascofoodservice.com
TESTEK INC.
84 rue Beauvais Delson QC J5B 1W8 866-635-4040 testek.ca
The Elite Meat Company 2155 Hedgedale Rd. Brampton, ON L6T 5P3 800-363-1439 elitemeat.ca
The Mancini Packing Company
3500 Mancini Pl. Zolfo Springs, FL 33890 863-735-2000 mancinifoods.com
The Original Turducken Inc. (Echelon Foods) 3048 9th St. S.E. Calgary, AB T2G 3B9 877-462-3188 echelonfoods.com
Thyme & Truffles (Plats du Chef) 575 Oster Ln, Concord, ON L4K 2C1 905-609-0700 platsduchef.com
Tootsi Impex Inc. 8800 Blvd. Henri Bourassa W. Saint-Laurent, QC H4S 1P4 514-381-9790 tootsi.com
Ultima Foods 4600 Armand-Frappier St. Saint-Hubert, QC J3Z 1G5 800-363-9496 ultimayog.ca
Umpqua Oats
1228 Old Innes Rd., Ste. 319 Ottawa, ON K1B 3V3 613-563-3692 gerhardscanada.com
Unilever Food Solutions
160 Bloor St. E., Ste. 1400 Toronto, ON M4W 3R2 416-415-3000 unileverfoodsolutions.ca
Upper Canada Food Group Ltd. P.O. Box 1476 Everett, ON L0M 1J0 705-435-8035 ucfg.ca
Urban Cultivator 13060 80th Ave., Unit 311 Surrey, BC V3W 3B2 877-352-0490 urbancultivator.net
Vending Products of Canada
108 Woodbine Downs Blvd. Toronto, ON M9W 5S6 416-213-8363 vendproductscan.com
Viau Foods
6625 Ernest-Cormier St. Laval, QC H7C 2V2 450-665-6100 viaufoods.com
Victory’s Kitchen
30 Gunns Rd. Toronto, ON M6N 3S5 416-766-5848 victoryskitchen.com
W.T. Lynch Foods Ltd.
72 Railside Rd. North York, ON M3A 1A3 416-449-5464 lynchfoods.com
Weston Foods
1425 The Queensway Etobicoke, ON M8Z 1T3 800-590-6861 westonfoods.ca
Beverage Company Index
Wholesale Club
1 President’s Choice Cir. Brampton, ON L6Y 5S5 905-459-2500 wholesaleclub.ca
Wholesale Club is a competitively priced, self-serve wholesaler specializing in foodservice. We’re a one-stop-shop for food, equipment and supplies with a large assortment that includes multicultural foods. Purchase individual, club pack, case or pallet sizes. Fifty-five locations across Canada. Business memberships are free.
Wing’s Food Products
550 Kipling Ave. Toronto, ON M8Z 5E9
416-259-0202 wings.ca
Wonderland Food & Equipment Inc.
930 Lakefront Promenade Mississauga, ON L5E 2C4
888-252-0018
wonderlandfood.com
World Link Food Distributors Inc.
10-12B, 209 Aerotech Dr. Goffs, NS B2T 1K3, 902-423-0787
atlanticlobster.ca
Wow! Factor Desserts 174 Cree Rd. Sherwood park, AB T8A 3X8
800-604-2253
wowfactordesserts.com
Yorkshire Valley Farms - Organic Poultry
701 Evans Ave., Ste. 500 Etobicoke, ON M9C 5E9
800-830-7838
yorkshirevalley.com
Beverage Company Index
Beer & Ale
Amsterdam Brewing Company
Beerthirst
Black Oak Brewing Co.
Carlsberg Canada
Creemore Springs Brewery Ltd.
Granville Island Brewing
Kirkwood Diamond Canada
Labatt Breweries of Canada
Mark Anthony Group Inc.
McClelland Premium Imports
Mill Street Brewery
Molson Coors Canada
North American Craft
Ontario Craft Brewers
Premium Near Beer
Railway City Brewing Company
Sleeman Breweries
Steam Whistle Brewing
Beverage Flavourings
DaVinci Gourmet - Gerhards Importers Canada Ltd.
Monin
Carbonated Beverages
Beverage World Inc.
Canada Dry Mott’s Inc.
Coca-Cola Bottling Co.
Fentimans Botanically Brewed Beverages
PepsiCo
Red Bull Canada Ltd. - Gerhards Importers Canada Ltd.
TENZING Natural Energy
Coffee/Hot Chocolate/Tea
3M Canada Company - Water Group
Agropur Dairy Cooperative
Brazilian Canadian Coffee Co. Ltd.
Canterbury Coffee Corp.
Casa d’Iorio
Club Coffee Company Inc.
Colonial Coffee Co. Limited
Dart Canada
Doi Chaang Coffee Company
Euro-Milan
Hollander - Gerhards Importers Canada Ltd.
Ghirardelli - Gerhards Importers Canada Ltd.
Gruenewald Manufacturing Co. Inc.
Illy Espresso Canada Inc.
Kohana Cold Brew - Gerhards Importers Canada Ltd.
Lantic Inc.
Lavazza Premium Coffees Corp.
McCullagh Coffee
Mighty Leaf Tea CanadaSomerset Distribution
Monin
Morala Trading Inc.
Mother Parker’s Tea and Coffee Inc.
Mountain View Estates Coffee Company
MTD Beverage Brokers
Nespresso
Nestlé Professional Canada
Pacific - Gerhards Importers Canada Ltd.
RMC Beverage Dist. - Keurig Single Cup/ Green Mtn. Coffee
Saeco Ontario Ltd.
Service Ideas Inc.
Smucker Foods of Canada Corp.
Starbucks Canada Foodservice
Supramatic Inc.
Teapigs Canada
Tetley Canada
The Chai Company- Gerhards Importers Canada Ltd.
The Tea Emporium Inc.
Torrefazione Barzula & Importing Ltd.
Trans-Herb Inc.
UrbanZen Tea Inc.
Zast Food Corp.
Dairy Substitutes
Campbell’s Foodservice
Wholesale Club
Energy Drinks
Red Bull Canada Ltd.
TENZING Natural Energy
Fruit Drinks & Juice
Acosta Canada
Beverage World Inc.
Campbell’s Foodservice
Dr. Smoothie Brands
Fruti Distributing
Industries Lassonde Inc.
Island Originals of Canada Inc.
Nestlé Professional Canada
Royale Brands
Smartfruit Smoothies - Gerhards
Importers Canada Ltd.
W.T. Lynch Foods Ltd.
Non-Alcoholic
1883 - Gerhards Importers Canada Ltd.
Agropur Dairy Cooperative
Campbell’s Foodservice
Dart Canada
Island Originals of Canada Inc.
Lactalis Canada (Formerly Parmalat Canada)
Monin
Mr. Dairy & Food Distributing Ltd.
Nestlé Professional Canada
Oregon Chai - Gerhards Importers Canada Ltd.
Planet E Beverages
Smartfruit Smoothies - Gerhards
Importers Canada Ltd.
Teapigs Canada
Tetley Canada
The Chai Company - Gerhards
Importers Canada Ltd.
UrbanZen Tea Inc.
Wholesale Club
Spirits
Bacardi Canada
Charton Hobbs Inc. Wines & Spirits
Churchill Cellars Ltd.
Connoisseur Wines & Spirits
Diageo Canada Inc.
Eurovintage Wines & Spirits
Highwood Distillers
Kirkwood Diamond Canada
Mark Anthony Group Inc.
PMA Canada Ltd. (Peter Mielzynski Agencies Ltd.)
Premium Near Beer
Select Wine Merchants
Water
Beverage World Inc.
Cedar Springs Water
ESKA Water (Eaux Vives Water Inc.)
Icelandic Glacial Inc.
Kinetico Canada Inc.
Lassonde Inc.
Nestlé Waters Canada
Puretap Water Distillers Ltd.
SafeStar Products Company (Waterfillz)
Service Ideas Inc.
WaterWise LLC
Wine
13th Street Winery
Andrew Peller Limited
Angels Gate Winery
Arterra Wines Canada Inc.
Beringer Vineyards
Calamus Estate Winery
Casa-Dea Estates Winery
Cave Spring Cellars
Charton Hobbs Inc. Wines & Spirits
Château des Charmes
Churchill Cellars Ltd.
Colio Estate Winery
Connoisseur Wines & Spirits
Diageo Canada Inc.
Dionysus Wines & Spirits Ltd.
Domaine de Chaberton Estate Winery
DropStopCanada - Cairde Enterprises
E&J Gallo Winery Canada Ltd.
Eurovintage Wines & Spirits
Fielding Estate Winery
Frogpond Farm Organic Wines
Grange of Prince Edward Vineyards & Estate Winery
Henry of Pelham Estate Winery
Hernder Estate Wines
Huff Estates Winery
Inniskillin Wines
Joseph’s Estate Wines
Jost Vineyards
Kirkwood Diamond Canada
Kittling Ridge Estates
Konzelmann Estate Winery
Lifford Wine Agency
Malivoire Wine Company Ltd.
Mark Anthony Group Inc.
Marynissen Estates Winery
Mission Hill Estates
Pelee Island Winery
Pillitteri Estates Winery
PMA Canada Ltd. (Peter Mielzynski Agencies Ltd.)
Premium Near Beer
Puddicombe Farm & Estate Winery
Reif Estate Winery
Rockway Glen Estate Winery
Sandbanks Estate Winery
Select Wine Merchants
Service Ideas Inc.
Southbrook Vineyards
Stonechurch Vineyards
Stoney Ridge Estate Winery
Stratus Vineyards
Strewn Winery
Sunnybrook Farm Estate Winery
Tawse Winery
The Organized Crime Winery
Two Sisters Winery
Vineland Estates Winery
Vinguardian Corp.
Wayne Gretzky Estates Winery & Distillery
Ziraldo Estate Winery
Beverage Company Directory
13th Street Winery 1776 Fourth Ave.
St. Catharines, ON L2R 6P9 905-984-8463 13thstreetwinery.com
3M Canada Company
300 Tartan Dr. London, ON N5V 4M9 519-451-2500 3mcanada.ca
Acosta Canada
2700 Matheson Blvd. E., Ste. 101 Mississauga, ON L4W 4V9 905-238-8422 acosta.com
Agropur Dairy Cooperative
4600, Armand-Frappier St. Saint-Hubert, QC J3Z 1G5 450-878-233 agropur.com
Amsterdam Brewing Company
245 Queens Quay W., South Building Toronto, ON, M5J 2K9 416-504-1020 amsterdambeer.com
Andrew Peller Limited 697 S. Service Rd. Grimsby, ON L3M 4E8 905-643-4131 andrewpeller.com
McCullagh Coffee 1100 Invicta Dr., Unit 4 Oakville, ON L6H 2K9 800-563-7007 mccullaghcoffee.com
Mighty Leaf Tea CanadaSomerset Distribution 4000 St. Ambroise St., Ste. 172 Montreal, QC H4C 2C7 514-227-0279 mightyleaf.ca
Mill Street Brewery 21 Tank House L. Toronto, ON, M5A 3C4 416-681 0338x3 millstreetbrewery.com
Mission Hill Estates 1730 Mission Hill Rd. West Kelowna, BC V4T 2E4 250-768-6400 missionhillwinery.com
Molson Coors Canada 33 Carlingview Dr. Etobicoke, ON M9W 5E4 416-679-1786 molsoncoors.com
Monin 2100 Range Rd. Clearwater, FL 33765 727-461-3033 monin.ca
Founded in 1912 in Bourges, France, Monin is the premier global provider of gourmet flavourings, smoothies, purées, sauces, and concentrates for specialty beverage and culinary creations. Headquartered in Clearwater, Florida, Monin Americas employs more than 300 employees nationwide, overseeing sales and operations across North America, South America, and the Caribbean.
Morala Trading Inc.
428 Kent St. Ottawa, ON K2P 2B3 800-625-9625 moralatrading.com
Mother Parker’s Tea and Coffee Inc. 2531 Stanfield Rd. Mississauga, ON L4Y 1S4 905-279-9100 mother-parkers.com
Mountain View Estates Coffee Company
1260 Martin Grove Rd, Etobicoke, ON M9W 4X3 416-694-5455 estatecoffee.com
Mr. Dairy & Food Distributing Ltd. 200 Eddystone Ave. Toronto, ON M3N 1H4 416-741-6455 mrdairy.com
MTD Beverage Brokers Inc. 6691 Elmbridge Way, Unit 120 Richmond, BC V7C 4N1 604-882-3552 mtdbeveragebrokers.com
Nespresso
300 Rue Leo-Pariseau, Montreal, QC H2X 4B3 855-325-5783 nespresso.com
Nestlé Professional Canada
25 Sheppard Ave. W., Fl. 21 North York, ON M2N 6S8 416-512-9000 nestleprofessional.ca
Beverage Company
Nestlé Waters Canada
101 Brock Rd. S. Puslinch, ON N0B 2J0
888-565-1445 bluetritonbrands.ca
Newtech Beverage Systems Ltd
#205 9485 189 St. Surrey, BC V4N 5L8
604-882-6940 newtechbeverage.com
Ontario Craft Brewers
75 Horner Ave., Unit 1 Toronto, ON M8Z 4X5 416-494-2766 ontariocraftbrewers.com
Pacific - Gerhards Importers
Canada Ltd.
1228 Old Innes Rd., Ste. 319 Ottawa, ON K1B 3V3 613-563-3692 gerhardscanada.com
Pelee Island Winery
455 Seacliff Dr. (Country Rd. 20) Kingsville, ON N9Y 2K5 519-733-6551 peleeisland.com
PepsiCo Canada
5205 Satellite Dr. Mississauga, ON L4W 5J7 334-377-8280 pepsico.ca
Pillitteri Estates Winery 1696 Niagara Stone Rd. Niagara-on-the-Lake, ON L0S 1J0 905-468-3147 pillitteri.com
Planet E Beverages
6355 Danville Rd., Unit 11 Mississauga, ON L5T 2L4 905-565-6383 planetebeverages.com
PMA Canada Ltd. (Peter Mielzynski Agencies Ltd.)
231 Oak Park Blvd., Ste. 400 Oakville, ON L6H 7S8 905-257-2116 pmacanada.com
783 Gilford St. Montreal, QC H2J 1N8 514-987-6807 3f1c.com
3M Canada Company
300 Tartan Dr. London, ON N5V 4M9 888-364-3577 solutions.3mcanada.ca
A.B. Seating Mfrs. Ltd. 402-204 Cayer St. Coquitlam, BC V3K 5B1 604-521-4545 abseating.com
Access Cash 4-191 Attwell Dr. Toronto, ON, M9W 5Z2 888-289-3939 access-cash.com
AccuTemp Product Inc. 210-3375 Whittier Ave. Victoria, BC V8Z 3R1 250-475-2665 accutemp.ca
Food Service Solutions, Inc. 1-430 Industrial Dr. Milton, ON, L9T 5A6 Toll Free: 800-668-8765 Info@FoodServiceSolutions.com FoodServiceSolutions.com
ACP, Inc. is the home of XpressChef ventless high-speed ovens and Amana Commercial microwaves, one of the most recognized and respected brands in the industry.
A leading ONE-SOURCE supplier for tabletop, Smallwares, and light equipment.
Whether for foodservice in a hospital cafeteria, a restaurant, university, bakery, bar, or coffee shop, Winco provides the tools to help make the experience efficient and inspired.
The Right Product, For the Right Price, At the Right Time.
Barventory
558 Upper Gage Ave., Ste. 107 Hamilton, ON L8V 4J6
833-695-7775
BC Textile Innovations Inc.
507-1952 Kingsway Ave. Port Coquitlam, BC V3C 6C2 866-552-7671 textileinnovations.com
BDM Furniture Inc.
1273 St-Laurent Blvd. W. Louiseville, QC J5V 2L4 819-601-8702 bdmfurniture.com
Beer Gas Systems Inc.
9 Amity Rd. Mississauga, ON L5M 1P1 416-434-0858 beergassystems.com
Bermex (Division of BDM + Furniture Inc.) 1273 Saint-Laurent Blvd. W. Louiseville, QC J5V 2L4 819-601-8702 bermex.ca
Biz-Pro Ltd
25 Oxford St. W., Unit 106 London, ON N6H 1R2 519-434-2189 biz-proltd.com
BJE Hospitality Solutions
3442 118 Ave. S.E., Unit 108 Calgary, AB T2Z 3X1 403-243-2378 bje.cc
Blackwood Career Apparel + Essentials 11111 Twigg Place, Unit 1015 Richmond, BC V6V 0B7 604-872-5088 blackwoodapparel.com
Blodgett Corporation
42 Allen Martin Dr. Essex Junction, VT 05452 802-658-6600 blodgett.com
Blue Seal
40 E. Pearce St. Richmond Hill, ON, L4B 1B7 800-263-1455 blue-seal.ca
Bravo Coffee Group
6260 Graybar Rd., Unit 155 Richmond, BC V6W 1H6 604-232-9272 bravocoffee.ca
Broaster Company 2855 Cranston Rd. Beloit, WI 53511-3991 800-365-8278 broaster.com
CashTech Currency Products Inc. 1040 Cardiff Blvd. Mississauga, ON L5S 1P3 905-696-8102 cashtechcurrency.com
CDN Print Plastic
77 City Centre Dr., Ste. 501 Mississauga, ON L5B 1M5 416-240-7775
cdnprintplastic.com
CDN FoodserviceRabco Foodservice Ltd. PO Box 10947 Portland, OR 97296 800-338-5594 cdnmeasurement.com
Celco Food Service Equipment 585 Secretariat Court Mississauga, ON L5S 2A5 905-364-5200 celco.ca info@celco.ca
Celco is a long-established branded wholesaler of commercial foodservice equipment, leading with its Celcold and Celcook brands while also distributing machinery for a wide variety of commercial kitchen applications. We will only sell you what you need and assure you it will be worry free with your service guarantee.
Chair Source 8305 Jane St. Concord, ON L4K 5Y3 905-761-8790 chairsource.ca
Champion Moyer Diebel 2674 N. Service Rd. Jordan Station, ON L0R 1S0 905-562-4195 championindustries.com/canada
Chandler Sales 225 Thorne Ave. Saint John, NB E2L 4L9 506-658-8000 chandlersales.com
Chef Revival (John Ritzenthaler Company) 40 Portland Rd. West Conshohocken, PA 19428 610-825-9321 johnritz.com
Chef’s Hat Inc. 14536-115 Ave. N.W. Edmonton, AB T5M 3B9 780-420-6700 chefs-hat.com
ChefTec/Culinary Software Services 2930 Center Green Ct. Boulder, CO 80301 800-447-1466 cheftec.com
Chef Works Canada
35 Fulton Way, Unit 2 Richmond Hill, ON L4B 2N4 888-640-2433 chefworks.ca
Chicago Metallic Bakeware Canada
1502 North Central Ave. Humboldt, TN 38343 731-82404130 cmbakeware.com
Cintas Canada
6300 Kennedy Rd., Unit 3 Mississauga, ON L5T 2X5 905-674-6221 cintas.com
CleanRiver Recycling Solutions
288 Don Hillock Dr. Aurora, ON L4G 0G9 888-646-4246 cleanriver.com
Clear POS
15243 91 Ave., Unit 10 Surrey, BC V3R 9K2 604-585-2921 clearpos.com
CLS Info
135 Rue St Pierre, Ste. 101 Saint-Constant, QC J5A 2G1 514-341-4636 clsinfo.ca
CMI Uniforms
424 Heddle Cres. Newmarket, ON L3X 2J2 866-534-2972 cmiuniforms.ca
Coinamatic Canada Inc.
301 Matheson Blvd. W. Mississauga, ON L5R 3G3 800-361-2646 coinamatic.com
Collis Group Inc.
1255A Reid St., Unit 6 Richmond Hill, ON L4B 1E9 905-660-4600 collisgroupinc.com
Colorific Digital Printing Solutions
195 W. 7th Ave. Vancouver, BC V5Y 1L8 800-667-1933 colorificimaging.com
Dart Canada Inc. 2121 Markham Rd. Scarborough, ON M1B 2W3 416-293-2877 dartcontainer.com
Paystone
3200 Wonderland Rd. S. London, ON N6L 1A6 888-900-9192 paystone.com
Davidson Furniture Specialities Ltd.
40 Konrad Cres. Markham, ON L3R 8T4 905-475-8376 davidsonfurniture.ca
DayMark Safety Systems
12830 S. Dixie Hwy. Bowling Green, OH 43402 419-353-2458 daymarksafety.com
DayTech LED Inc.
5250 Satellite Dr., Unit 7 Mississauga, ON L4W 5G5 905-617-0298 daytechled.com
Dexter - Rabco Foodservice Ltd. 165 Harwood Ave. N. Ajax, ON L1Z 1L9 416-321-5823 rabcofs.com
Diamond Ice Systems Ltd.
6741 Cariboo Rd., Unit 301 Burnaby, BC V3N 4A3 604-298-4141 diamondicesystems.com
Dinec, Division of BDM 1273 St-Laurent Blvd. W. Louiseville, QC J5V 2L4 819-601-8702 dinec.com
Discus Supply Co.
10 Alden Rd., Unit 3 Markham, ON L3R 2S1 905-660-3388 discussupplyco.com
Diversified Metal Products Inc (Dispense-Rite) 2205 Carlson Dr. Northbrook, IL 60062-6705 800-722-2877 dispense-rite.com
Divine Menu Covers Ltd. 219 Norseman St. Toronto, ON M8Z 2R5 416-253-5849 divinemenucovers.com
Diversey 3755 Laird Rd., Unit 10 Mississauga, ON L5L 0B3 800-668-7171 diversey.ca
Doyon Equipment Inc. 5600 13th St. Menominee, MI 49858 800-338-9886 doyonbaking.com
Drader Manufacturing 5750 50th St. N.W. Edmonton, AB T6B 2Z8 780-440-2231 drader.com
Equipment & Supply Company
Food Service Solutons, Inc. 1-430 Industrial Dr. Milton, ON, L9T 5A6 Toll Free: 800-668-8765 Info@FoodServiceSolutions.com FoodServiceSolutions.com
Waterless dry aging systems for exceptional taste, texture and yield. It has never been so easy to produce dry-aged beef, pork, game, lamb and charcuterie.
Dvise Telecom Solutions
52 Village Centre Pl., Ste. 203 Mississauga, ON L4Z 1V9 905-607-5738 dvisetelecom.com
Food Service Solutions, Inc. gives chefs and operators the edge they need to succeed. We’ve sourced the best equipment and solutions the world has to offer. Tested, proven, and demonstrated by our team of Executive Chefs. Backed by a local installation, service, and support network across Canada that’s second to none.
Food Supplies Inc.
355 Rayette Rd., Unit 10 Concord, ON L4K 2G2 800-387-1098 foodsupplies.ca
Koala Kare Products 6982 S. Quentin St. Centennial, CO 80112 888-733-3456 koalabear.com
Kolpak 2915 Tennessee Ave. N. Parsons, TN 38363 800-826-7036 kolpak.com
Kruger Products Inc. 2 Prologis Blvd., Ste. 500 Mississauga, ON L5W 0G8 800-665-5610 afh.krugerproducts.ca
Food Service Solutons, Inc. 1-430 Industrial Dr. Milton, ON, L9T 5A6 Toll Free: 800-668-8765 Info@FoodServiceSolutions.com FoodServiceSolutions.com
Lainox is the brand leader in smart kitchen innovation. From the world’s smartest cooking platform — Naboo, to the versatility of Neo, the all in one cook, hold, blast chill, blast freeze and thaw cabinet.
LG Electronics Canada Inc. 20 Norelco Dr. North York, ON M9L 2X6 888-542-2623 lg.com/ca_en/
Libbey Foodservice 335 N. St Clair St. Toledo, OH 43604 416-817-0006 libbeyfoodservice.com
Lonseal, Inc. 928 E. 238th St. Carson, CA 90745 310-830-7111 lonseal.com
MEIKO meets the challenge of providing safe, sustainable cleaning technology for a cleaner world. We manufacture high-quality, environmentally responsible warewashing equipment and food-waste disposal solutions in every size and application. And our technology minimizes water, energy and chemical consumption to significantly reduce the cost of ownership and save you money.
Menusano
400 University Ave., Unit 103 Toronto, ON M5G 1S5 416-640-2345 menusano.com
Mercedes-Benz Canada Inc. 2680 Matheson Blvd. E., Ste. 500 Mississauga, ON L4W 0A5 800-387-0100 mercedes-benz.ca
Miele Professional 161 Four Valley Dr. Vaughan, ON L4K 4V8 888-325-3957 miele.ca
Equipment & Supply Company Directory
Middleby Corporation
1400 Toastmaster Dr. Elgin, IL 60120 847-741-3300 middleby.com
Molok North America Ltd.
152 Harry Bye Blvd., P.O. Box 693 Mount Forest, ON N0G 2L0 519-323-9909 molokna.com
Monex Group
5075 Yonge St. Toronto, ON M2N 6C6 866-286-7787 monexgroup.com
5650 Keaton Cres., Unit B Mississauga, ON L5R 3G3 905-502-8222 noraxx.ca
Norbec 97 Rue de Vaudreuil Boucherville, QC J4B 1K7 450-449-1499 norbec.com
Norlake Inc. 891 County Rd. U Hudson, WI 54016 715-386-2323 norlake.com
Nortek Air Solutions 8000 Phoenix Pkwy. O’Fallon, MO 63368 nortekair.com
Northpoint Canadian Company 140-2251 No. 5 Rd. Richmond, BC V6X 2S8 604-272-7766 northpointcanadian.com
Oil Chef 4836 Westmore Ave., Montreal H4V 1Z3 oilchef.com
Oneida - Rabco Foodservice Ltd. 165 Harwood Ave. N. Ajax, ON L1Z 1L9 416-321-5823 rabcofs.com
Ontario Laundry Systems 5-7475 Kimbel St., Unit 5 Mississauga, ON L5S 1E7 888-669-4837 ontariolaundry.com
OperationSafety 1081 Abbott St. Milton, ON L9T 5P5 905-878-3810 operationsafety.ca
Oracle Corporation 100 Miverton Dr. Mississauga, ON L5R 4H1 800-363-3059 oracle.com
Orca Dynamics Ltd. 2647 Turner St. Victoria, BC V8T 4T8 250-595-8504 orcadynamics.com
Orkin Canada 5840 Falbourne St. Mississauga, ON L5R 4B5 905-502-9700 orkincanada.ca
Orient Depot 5700 Keaton Cres., Unit 2 Mississauga, ON L5R 3H5 905-507-6888 orientdepot.ca
Food Service Solutons, Inc. 1-430 Industrial Dr. Milton, ON, L9T 5A6 Toll Free: 800-668-8765 Info@FoodServiceSolutions.com FoodServiceSolutions.com
ORVED produces technologically advanced, easy-to-use vacuum sealing and sous-vide equipment. Marinate, cook and store food while reducing food waste and infusing flavour.
Ovention 635 S. 28th St. Milwaukee, WI 53215 855-298-6836 oventionovens.com
P&G Professional 4711 Yonge St. Toronto, ON, M4S 1B4 800-332-7787 pgpro.ca
P.V.A. Enterprises Inc. 14 Connie Cres., Unit 13 Concord, ON L4K 2W8 905-738-6840 pva-enterprises.com
Pacific Stainless Products Inc. 58500 McNulty Way Saint Helens, OR 97051 888-618-2122 pacificstainless.com
Panasonic Canada Inc. 5770 Ambler Dr. Mississauga, ON L4W 2T3 905-624-5010 panasonic.com/ca
PanSaver (M&Q Packaging) LLC
542 N. Lewis Rd., Ste. 206 Limerick, PA 19468 877-726-7287 pansaver.com
PAR Technology Corp. 8383 Seneca Turnpike, Ste. 3 New Hartford, NY 13413 800-381-6200 partech.com
Parts Town Canada 1200 Greenbriar Dr. Addison, IL 60101 800-239-5152 partstown.ca
PayFacto Inc. 1 Pl. du Commerce, Ste. 402 Verdun, QC H3E 1A2 877-341-8293 payfacto.com
Pemberton & Associates Inc. 3610 Nashua Dr. Mississauga, ON L4V 1X9 800-668-6111 pemcom.com
Pentair
490 Pinebush Rd. Cambridge, ON N1T 0A5 763-656-5580 pentair.com
Perfect Comfort Inc.
500 Edward Ave. Unit 3 Richmond Hill, ON L4C 4Y9 905-707-5027 perfectcomfort.ca
Perfect Fry Company
42 Allen Martin Dr. Essex Junction, VT 05452 802-658-6600 perfectfry.com
Perlick Corp.
8300 W. Good Hope Rd. Milwaukee, WI 53223 800-558-5592 perlick.com
Permul Ltd.
3397 American Dr., Unit 5 Mississauga, ON L4V 1T8 800-567-4432 permul.com
20281 Harvil Ave. Perris, CA 92570 800- 624-6717 proluxe.com
Promolux Lighting
1869 E. Shawnigan Lake Rd. Shawnigan Lake, BC V0R 2W5 800-519-1222 promolux.com
Puretap Water Distillers Ltd.
950 Verbena Rd. Mississauga, ON L5T 1T6 905-670-7400 puretap.ca
R3 Services Canada
6976 Columbus Rd. Mississauga, ON L5T 2G1 r3redistribution.ca
Equipment & Supply Company Directory
Rabco Foodservice Ltd.
165 Harwood Ave. N. Ajax, ON L1Z 1L9 416-321-5823 rabcofs.com
RAK Porcelain (Distributed by Horeca & Co. Inc.) 8094 Trans Canada Route, Saint-Laurent, QC, H4S 1M5 1 (438) 494 3333 or 1 (514) 379-3330 info@horecaco.ca | www.horecaco.ca
Growing into one of the leading manufacturers of Porcelain in the world — with a production of 38 million pieces per annum, over 40,000-star Hotels Worldwide, and network in over 165 countries.
RATIONAL Canada
6950 Creditview Rd. – Unit 1 Mississauga, ON L5N 0A6 (877) 728-4662 rational-online.ca
RATIONAL’s iCombi & iVario Pro cover 90% of all conventional cooking applications yet require less space because of their broad spectrum of application and intelligent functions.
R.E.D Canada Ltd.
2680 Matheson Blvd. E., Ste. 102 Mississauga, ON L4W 0A5 877-306-3385 redcanada.com
Redmond/Williams 5190 Timberlea Blvd. Mississauga, ON L4W 2S5 905-602-4588 redmonddistributing.com
Regal Ware Inc. 1675 Reigle Dr. Kewaskum, WI 53040 262-626-2121 regalware.com
RezPlus 58 Antares Dr. Ottawa, ON K2E 7W6 800-409-6845 rezplus.com
Food Service Solutons, Inc. 1-430 Industrial Dr. Milton, ON, L9T 5A6 Toll Free: 800-668-8765 Info@FoodServiceSolutions.com FoodServiceSolutions.com
Rheninghaus professional slicers are intelligently designed, reliable and can be used for a variety of applications. Slice your products with ease and consistency.
Ridalco Industries Inc. 340 Corduroy Rd. Vars, ON K0A 3H0 613-745-9161 ridalco.com
RidgeRock Studios 403-969-0487 ridgerock.ca
Rise ‘n’ Shine Blinds 15-75 Bayly St. W., Ste. 342 Ajax, ON L1S 7K7 905-428-7729 risenshine.ca
Robot Coupe U.S.A. Inc. 264 S. Perkins Ridgeland, MS 39157 800-824-1646 robot-coupe.com
Rodex Pest Control 891 Marinet Cres. Pickering, ON L1W 2M2 905-492-1003 rodexpestcontrol.com
Ronco 70 Planchet Rd. Concord, ON L4K 2C7 905-660-6700 roncosafety.com
Rubbermaid Commercial Products 20 Hereford St. Brampton, ON L6Y 0M1 800-998-7004 rubbermaidcommercial.com
Russell Hendrix 70 Coronet Rd. Etobicoke, ON M8Z 2MI 416-238-7718 russellhendrix.com
S.T.O.P. Restaurant Supply Ltd.
206 Centennial Ct. Kitchener, ON N2B 3X2 800-265-2961 shopatstop.com
Sabert 2288 Main St. Extension Sayreville, NJ 08872 800-722-3781 sabert.com
SBS Specialty Beverage Solutions Calgary, AB T2H 1G3 888-805-5528 sbsolutions.ca
SC Johnson Professional Canada
1 Webster St. Brantford, ON N3T 5A3 847-340-5711 scjp.com/en-ca
Equipment & Supply Company Directory
SICO America Inc.
Food Service Solutons, Inc.
1-430 Industrial Dr. Milton, ON, L9T 5A6 Toll Free: 800-668-8765 Info@FoodServiceSolutions.com FoodServiceSolutions.com
As one of the world’s largest manufacturers of ice systems with more than 300 models of ice machines, storage bins and ice and water dispensers, Scotsman is dedicated to developing today’s most innovative ice solutions.
Sealed Air of Canada Ltd.
95 Glidden Rd, Brampton, ON L6T 2H8 905-456-0701
sealedair.com
Second Harvest
120 The East Mall Etobicoke, ON M8Z 5V5 416-408-2594 secondharvest.ca
SEDERE INC.
910 Rowntree Dairy Rd. Woodbridge, ON L4L 5W4 416-578-4040 sedere.ca
Serve Canada Food Equipment Inc.
40 E. Pearce St. Richmond Hill, ON L4B 1B7 905-731-0601 servecanada.com
Server Products Inc. 3601 Pleasant Hill Rd. Richfield, WI 53076
800-558-8722 server-products.com
Service Ideas Inc.
2354 Ventura Dr. Woodbury, MN 55125 800-328-4493 serviceideas.com
Sharp Electronics of Canada Ltd. 335 Britannia Rd. E. Mississauga, ON L4Z 1W9 800-567-4277 sharp.ca
For more than 60 years, TFI has worked with major foodservice operators—McDonald’s®, Wendy’s®, Tim Hortons®, 7-Eleven®—and thousands of independent outlets as Canada’s largest supplier of Taylor®, Henny Penny®, LightFry® and Franke equipment. We’re known as the insightful leader in the industry, dedicated to helping companies refine and reinvent their menus with sought-after, highly profitable programs.
The Cup Store
155 Dolomite Dr. Toronto, ON M3J 2N1 866-641-5900 thecupstore.ca
The Montague Company 1830 Stearman Ave. Hayward, CA 94545 800-345-1830 montaguecompany.com
Trademarx Inc. Pasadena, CA 94110 626-327-1836 trademarx.net
TricorBraun
141 New Huntington Rd., Unit 3 Woodbridge, ON L4H 0P5 905-850-1190 tricorbraun.ca
Trudeau Corp.
1600 Eiffel St. Boucherville, QC J4B 5Y1 450-655-7441 trudeau.com
True Manufacturing
2001 E. Terra Ln. O’Fallon, MO 63366-4434 800-325-6152 truemfg.com
Trusty-Step International 271 Western Ave. Lynn, MA 01904 781-771-9185 merivinllc.com
TurboChef Technologies Inc. 2801 Trade Center Dr. Carrollton, TX 75007 214-379-6000 turbochef.com
Food Service Solutons, Inc. 1-430 Industrial Dr. Milton, ON, L9T 5A6 Toll Free: 800-668-8765 Info@FoodServiceSolutions.com FoodServiceSolutions.com
Turbo Air has the greatest number of commercial refrigeration patents in the industry, including the selfcleaning condenser to ensure longer compressor life with lower energy consumption versus other brands.
Tutto Freddo
6205 Chemin St. François Saint-Laurent, QC H4S 1B6 888-695-7617 tuttofreddo.com
Uline Canada
3333 James Snow Pkwy. N. Milton, ON L9T 8L1 800-295-5571 uline.ca
Ultrak 11 Buttermill Ave. Concord, ON L4K 3X1 800-893-9506 ultrack.ca
Unified Brands 88 Armory Rd. Vicksburg, MS 39183 601-372-3903 unifiedbrands.net
Uniwell Americas Inc. 4181 Sladeview Cres. Mississauga, ON L5L 5R2 905-997-8822 uniwell-americas.com
Van Bind 2344 Yukon St. Vancouver, BC V5Y 3T6 604-872-8132 vanbind.com
Victorinox Swiss Army 8000-665-4095 victorinox.com
Visa Canada Corp.
77 King St. W., Ste. 4400, P.O Box 265 Toronto, ON M5K 1J5 416-367-8472 visa.ca
Visual Touch POS North America 7765 Kipling Ave. Vaughan, ON L4L 2A9 905-264-7001 visualtouchpos.com
Visual Planning Corp. 1112 Black Canary Dr. Manotick, ON K4M 0A1 888-884-5444 visualplanning.com Food Service Solutons, Inc. 1-430 Industrial Dr. Milton, ON, L9T 5A6 Toll Free: 800-668-8765 Info@FoodServiceSolutions.com FoodServiceSolutions.com
For 100 years Vitamix has been the industry leader in commercial blending products. Experience the versatility, reliability and awardwinning performance of a Vitamix commercial machine.
Vito Oil Filtration Systems Inc.
420 Hwy. 7 E. Richmond Hill, ON L4B 3K2 855-855-8486 vitooil.com
Service Company Index
Volante Systems
49 Coldwater Rd, North York, ON M3B 1Y8 416-988-6333 volantesystems.com
Vollrath 1236 N. 18th St. Sheboygan, WI 53081-3201 800-624-2051 vollrathfoodservice.com
Vulcan 3600 North Point Blvd. Baltimore, MD 21222 800-814-2028 vulcanequipment.com
91 Starwood Rd. Thornhill, ON L4J 9C9 416-617-0938 abovethelinesolutions.com
Affinity Group Canada
21 East Wilmot St. Richmond Hill, ON L4B 1A3 905-763-2929 agfoodservice.ca
AKR Consulting Canada Inc.
151 Courtney Park Dr. W., Ste. 100 Mississauga, ON L5W 1Y5 905-678-6368 akrconsulting.com
Alliance Financing Group Inc. 3-95 Royal Crest Ct. Markham, ON L3R 9X5 877-660-3660 alliancefinancing.com
AM/PM Service 1110-2237 Hawkins St. Port Coquitlam, BC V3B 0M2 800-336-2622 ampmservice.com
André Labbée Inc. 8075 Route Transcanadienne St. Laurent, QC H4S 1S4 514-333-4030 andrelabbeeinc.com
As You Like It Marketing + Communications Inc. 945 Sheldon Ct. Burlington, ON L7L 5K6 905-849-1815 x 302 asyoulikeitmarketing.com
Avid Insurance & Risk Management Inc.
401 Bay St., Ste. 1600 Toronto, ON M5H 2Y4 416-410-1448 avidinsurance.ca
Balpex Inc. 590 Alden Rd., Ste. 211 Markham, ON L3R 8N2 905-886-8177 balpex.ca
Bargreen Ellingson 1040 Parker St. Vancouver, BC V6A 4B9 877-452-2430 bargreen.com
Bcreative 945 Sheldon Ct. Burlington, ON L7L 5K6 905-681-8829 bcreativesolutions.com
Bellhouse Hospitality Inc. 1324 Bonner Cres. Cobble Hill, BC V0R 1L2 604-369-7173 bellhousehospitality.ca
Best Buy for Business 425 West, 6th Ave, Vancouver, BC, V5Y1L3 866-237-8289/ 1877-423-3429 bestbuycanada.ca
Big Wave Marketing Inc. 595 Cityview Blvd., Unit 10 Vaughan, ON L4H 3M7 905-417-2228 bigwavemarketing.ca
B.L.T Construction Services Inc. 953 Eglinton Ave. E., Toronto ON M4G 4B5 416-755-2505 bltconstruction.com
Service Company Directory
Brand Culture Marketing
3365 Hargrove Rd Mississauga, ON L5L 4E6
905 361 0305 brandculture.ca info@brandculture.ca
We are the premier B2B Foodservice Marketing Agency in Canada. We partner with foodservice companies to deliver marketing solutions that get results. We are business-tobusiness experts in brand building, media relations, digital marketing, sales and operator support programs and event management. Visit brandculture.ca to learn more.
Branding & Buzzing
171 E. Liberty St., Studio 258 Toronto, Ont. M6K 3E7 416-566-1594 brandingandbuzzing.com
C.W. Shasky & Associates Ltd.
2880 Portland Dr. Oakville, ON L6H 5S8 905-829-9414 shasky.com
Canada Beef
6715-8th St. N.E. Calgary, AB T2E 7H7 403-275-5890 canadabeef.ca
Canada Pork
220 Laurier Ave. W., Ste. 900 Ottawa ON K1P 5Z9 613-236-9886 canadapork.com
Green Table Network 404-999 Canada Pl. Vancouver, BC V6C 3E1 800-274-6097 greentable.net
HSQUARED HOSPITALITY GROUP (H2HG) Toronto ON 905-355-3144 | 416-904-1830 cairine@hsquaredcanada.com hsquaredcanada.com
A Single Source Leader in Canadian Manufactured & Imported Hospitality Furniture For over 25 years. Stocked, Quick Turn & Special Order Interior & Outdoor Furniture. Six Factory Showrooms in the GTA.
Hospitality Workers Training Centre
60 Richmond St. E. Toronto, ON M5C 1N8 888-777-4982 hwtc.ca
iFoodEquipment
170 Millennium Blvd, Moncton NB E1E 2G8 ifoodequipment.ca
Inform Food Brokerage Inc.
2286 Holdom Ave. Burnaby, BC V5B 4Y5 604-324-0565 informbrokerage.com
Innsource Solutions Inc.
105-9790 Second St. Sidney, BC V8L 1X9 250-656-9790 innsourcesolutions.com
JRoss Hospitality Recruiters
- Vancouver Office 508-1755 W. Broadway Vancouver, BC V6J 4S5 604-268-6202 jrossrecruiters.com
JT Mega 4020 Minnetonka Blvd. Minneapolis, MN 55416 952-929-1370 jtmega.com
Kan Sales
8162 Keele St. Concord, ON L4K 2A5 905-738-1661 kansales.com
Ketchum, Inc.
1607-33 Bloor St. E. Toronto, ON M4W 3H1 416-355-7400 ketchum.com/canada
Leaders in Environmentally Accountable Foodservice: LEAF PO Box 30011, Toronto, ON M6J 2J0 778-977-4444 leafme.org
Ontario Pork 655 Southgate Dr. Guelph, ON N1G 3W6 519-767-4600 ontariopork.on.ca
Open School BC
620 Superior St., 3rd Fl. Victoria, BC V8V 2P8 888-883-4766 openschool.bc.ca
OpenTable
1 Montgomery St., Ste. 500 San Francisco, CA 94104 opentable.com
OperationSafety
1081 Abbott St. Milton, ON L9T 5P5 905-878-3810 operationsafety.ca
Orange Gorilla Commercial Interiors
322 Victoria St., Ste. 202, Kamloops, BC V2C 2A5 250-314-1914
Pratts Wholesale Ltd.
101 Hutchings St. Winnipeg, MB R2X 2V4 204-949-2818/204-949-2832 ww1.pratts.com/
Provision Sales & Marketing Inc.
11 Prince George Dr. Toronto, ON M9A 1X9 416-225-1777 provisionsales.com
Quadrant Marketing Ltd. (Match Marketing Group) 5225 Satellite Dr. Mississauga, ON L4W 5P9 877-628-2405 matchmg.com
Reflective Media Inc. 1460 The Queensway Toronto, ON M8Z 1S4-(647-424-2153 reflective-media.com
Renard International Hospitality
601 – 121 Richmond Street West Toronto, Ontario M5H 2K1 416-364-8325 www.renardinternational.com
Renard International is the longestestablished hospitality executive search company in the world! As a North American and global leader, we have successfully assisted hotels, casinos, restaurants and cruise lines in completing management searches in over 56 countries. “The Most Trusted Name in the Hospitality Industry!”
University of Guelph Agriculture & Food Laboratory
Laboratory Services Division University of Guelph 95 Stone Rd. W. Guelph, ON N1G2Z4 519-767-6299 afl.uoguelph.ca
Wasserman (formerly Wasserman & Partners Advertising Inc.) #301-107 East 3rd Ave. Vancouver, BC Canada V5T 1C7 604-684-1111 wasserman.ca
Yabu Pushelberg - Toronto 55 Booth Ave. Toronto, ON M4M 2M3 416-778-9779 yabupushelberg.com
Equipment trends for 2024 reflect ongoing industry challenges
BY DENISE DEVEAU
Restaurants continue to face a multitude of challenges that are squeezing margins more than ever. As operators grapple with widespread labour shortages, an uncertain economy, and rising costs, they are focusing their investments on equipment innovation that can help fill the gaps and improve their bottom line.
“The industry is under a lot of pressure to be successful and safe,” says Andrew Waddington, principal, fsSTRATEGY Inc. in Toronto. “Recovery will look a bit different than we’ve seen before. For one, the industry is experiencing the largest unfilled job rate of any other sector. At the same time prices are up across the board.”
Equipment choices will play a key role in addressing those challenges, from intelligent, space saving multi-function appliances to automated prep tools to self-service technology. Here’s a look at five trends that will drive equipment decisions in 2024.
SMART EQUIPMENT
Automated, smart equipment will continue to play a key role in addressing the labour challenge. “It’s not just about saving time, it’s also about consistency. With smart equipment you don’t need to have as many skilled team members,” says Andrew Waddington, principal, fsSTRATEGY Inc. in Toronto. “The industry is also seeing more connected equipment, that can log temperatures, upload data, and send alerts.”
“Smart combi oven vendors such as Rational, Alto Shaam, and Lainox describe them as having two or more cooks in the kitchen,” says Chris Knight, consultant, The Fifteen Group in Toronto. “That really is true from that standpoint that all these equipment pieces can be fully programmed so items are always cooked the same way. In fact, we have been working on a menu for a large venue that will be executable by one to two people using a single smart oven unit. Today’s models are much more intuitive and user friendly, making it easy for cooks to understand how things work.”
Smart features, including automatic functions, can also be found in equipment of all shapes and sizes, says Waddington. “Robotics is being talked about more. There are places where it can now add more value, particularly for mechanical movements, such as lifting fryer baskets.”
With footprint at a premium these days, space-saving equipment is also becoming a mainstay, including for smaller operations looking to expand their menu offerings.
Appliances that can manage multiple functions, from rapid-cook and combi ovens to allin-one countertop systems, are especially effective in reducing footprint requirements in a kitchen. “The technologies that will be successful are the ones that do more than one thing,” says Andrew Waddington, principal, fsSTRATEGY Inc. in Toronto.
“We all know that combis offer an effective use of space as they can do grilling, sautéing, steaming, poaching, and more,” says Mark McEwan, executive chef consultant, Food Service Solutions in Milton, Ont. “Then there are innovations such as the NEO, which is a combination blast chiller, shock freezer, holding cabinet, slow cooker, pastry proofer/retarder, and sous-vide system all in one.”
Compactness is a huge consideration for operators, notes Waddington. “You can get footprints smaller without losing product quality. We’re seeing more stacking of equipment that can process multiple trays with different moisture and temperature settings at the same time.”
Rapid-cook ovens are gaining traction because of their versatility, says Chris Knight, consultant, The Fifteen Group in Toronto. “There are models that can do four-way cooking (convection, microwave, induction, and infrared), without needing a ventilation hood, opening up opportunities for small operators that were unable to offer hot food before.”
WASTE-REDUCTION EQUIPMENT
With the cost of doing business escalating, restaurateurs find themselves having to do more with less. Reducing food waste is an integral part of that, says Andrew Waddington, principal, fsSTRATEGY Inc. in Toronto. “We see the most waste in spoilage from having too much food coming into the kitchen and going out to landfill. Waste diversion is important of course, but not having it in the first place is top of the food waste pyramid. Tools to improve forecasting and inventory management for one, can be instrumental in reducing wastage.”
SPACE-SAVING APPLIANCES SELF-SERVICE/ KIOSKS
Tools such as vacuum machines and automated prep tools, are becoming important aids in maximizing product output, says Mark McEwan, executive chef consultant, Food Service Solutions in Milton, Ont. “Newer vacuum technologies such as the Orved unit can be programmed to marinate food using cold infusion, pack sauces, tenderize meat, and clean shellfish. It takes out a lot of guesswork and extends the shelf life of products up to five times longer.”
Another technology making its way into larger production environments is automated prep tools, such as the Brunner-Anliker food processor, adds McEwan. “The precision cutting can save hours of labour a day and maximize your vegetable use. Another waste saving option that increases yield is meat dry agers.”
At the other end of the spectrum, operators are increasingly looking at ways to reduce food waste going to landfill, particularly for large scale operations, says Gary Lummis, Gary Lummis Food Service Design, in Fredericton, N.B. One promising option is water-separating systems. “Hobart and MEIKO have technologies that grind, wash, and separate food waste into water and a dry pulp, allowing for water to be recycled and the pulp sent to a container for disposal.”
Technologies to improve the self-service cause are growing by leaps and bounds, from advanced integration features to QR code ordering systems. Amber Trendell, senior director strategy at Oracle Food and Beverage in Nashville, Tenn. reports an increase in self-service kiosks in the sports and entertainment sectors especially. “Those two are the highest users, followed by quick service. Labour savings is the number one driver across the board.”
Self-order entry systems are instrumental in helping venues scale operations without having to add staff or counter space, says John Nicewick, senior global director of cloud HW and payments monetization for Oracle in Columbus, Md. “It’s all about throughput. With added integration, kiosks can also be programmed to intelligently upsell products based on a customer’s ordering history.”
Trendell notes that customers are also gravitating to voice activated ordering. “We’re increasingly
REDUCING PLASTIC IN PACKAGING
With the introduction of the federal single-use plastic mandate, (which was recently overturned, see story on p. 5) operators are putting considerable time and effort into reducing plastics usage within their establishments.
“There is consciousness around wanting to be as environmentally responsible as possible,” says Chris Knight, consultant, The Fifteen Group in Toronto. “Consumers are as equally conscious of the environmental factor.”
When it comes to packaging, reducing comes first (such as offering smaller portion size options to reduce takeout), says Vicky Robinson, executive director of LEAF (Linking Environment And Farming) in Toronto. “Reusable is next over disposable. Educational institutions are using services such as Friendlier or Muuse for their reusable container programs.”
Compass Group Canada for example has partnered with Friendlier, which has developed a circular reusable plastic packaging that uses 24 per cent less greenhouse-gas emissions than other products.
The company also launched a pilot program at Simon Fraser University with Reusables.com that replaced single-use packaging with plastics-free stainlesssteel reusable containers that can be borrowed and returned like a library system at no cost to the user.
“Compostable is best,” says Robinson. “But you need to make sure they are compostable in the municipality you are in. It is important to note biodegradable and compostable are not the same.
Recyclable is the last preference, she adds. “And landfill is the last resort.”
New materials attracting interest include plastic free, plant-based produce packaging (e.g. Apeel), dissolvable/water soluble packaging (e.g., packing peanuts), strawless lids/cups (e.g., Butterfly Cup) and packaging made with post-consumer recycled materials.
seeing that for off premise orders, as well as dynamic pricing to respond to changes in demand or change menu choices based on their dietary needs listed in their loyalty profile.”
Self-service technologies are stretching beyond traditional kiosk applications, particularly in campuses, commercial, and institutional environments, including vending systems offering full meal options and fully automated coffee machines that can grind beans and produce multiple types of barista-quality beverages.
Another area that is making its way to the self-service forefront is QR code self-ordering systems in fullservice restaurants, says Chris Knight, consultant, The Fifteen Group in Toronto. “The use of QR codes accelerated during COVID. Now it has opened the door to guest-driven self-ordering and payment. It is becoming the last frontier of the self-service model, especially in the casual service sector and even approaching upscale casual. Guests are actually looking for it more often.” FH
AGE OF INTEGRATION
Convergence between functions will win the AI competition
BY SARAH B. HOOD
the COVID dust has settled, and for many, that means re-examining the patchwork of tech solutions that helped them survive when distancing was de rigueur
“Restaurants have been applying tech Band-Aids to their problems,” says Bob Vergidis, Chief Vision Officer with pointofsale.cloud. “The next trend they should look at is integrating their technology.”
This process has already started; this year’s top tech trends show how functions that were once separate are now blending to create a seamless integration of data that unites customer, server, kitchen and office.
ONLINE ORDERING
“The low-hanging fruit is making digital ordering as seamless as possible,” says Vince Sgabellone, Foodservice Industry Analyst with Circana, who predicts white-label providers will be increasingly working towards helping restaurants pull all their apps together.
Digital orders “have doubled since prepandemic,” he says. “It's about 12 per cent of all restaurant-visit ordering, with 80 per cent of that from mobile apps.” This proportion will increase as younger diners move into the picture.
Brands are promoting proprietary apps in creative ways: last fall, Firehouse Subs Canada offered diners a free sub for their first purchase via its website or app. Tim Hortons awards points when users scan their credit card to use public transit in the Greater Toronto Area.
Dining rooms are adapting for digital customers; in 2024, Wendy's plans to open 200 of its Global Next Gen restaurants, with self-
order kiosks, pick-up pass-throughs and dedicated parking for mobile-order pick-up. In 2023, Swiss Chalet also opened outlets with takeout ordering kiosks and a Chalet Valet Prepaid Pickup Lane.
THIRD-PARTY APPS
We’re still in the Wild West of third-party apps, with key players striving to differentiate themselves: good news for restaurateurs, because competition is driving innovation.
Last September, Deliverect and Uber partnered to allow restaurants to connect directly with Uber couriers and set the pricing to deliver orders placed through their own websites or apps. In October 2023, Popmenu and OpenTable launched a partnership that streamlines the creation of digital menus. Meanwhile, in Kingston, Ont., a local fooddelivery app called Delish Local is challenging the big players with low restaurant fees and better driver compensation.
Lightspeed has recently launched Pay at Table, which lets servers take payment for all or part of a cheque without returning to the POS area. “It's an efficiency gain for the restaurant and also a great guest experience,” says Peter Dougherty, Lightspeed’s general manager of Hospitality. Its Tap to Pay app lets servers run payments through an iPhone.
ARTIFICIAL INTELLIGENCE
“Artificial Intelligence (AI) will make a big splash in restaurants because it costs less,” says Vergidis. He sees it being used to take food orders, identify frequent visitors and evaluate product value, among other tasks: “in
five years, we will all be using it.”
Upselling targeted at individual diners is just the beginning. The Boston-based Incentivio platform announced last May that it has raised $10 million to explore ways to use AI and machine learning specifically to help restaurants reduce hands-on staff time, cut costs and increase revenue based on their own data.
ROBOTICS
Don’t be surprised to see a food-laden cart dash past next time you’re in a Loblaws parking lot; robots are here, and they’re not only handling deliveries, but cooking, too.
At The Hospitality Show 2023 in Las Vegas, KEENON Robotics showed off hotel and restaurant robots that offered information, guided visitors and handed out exhibit materials. The Smyze “robarista” can blend custom drinks, and robots are concocting the salads at Sweetgreen outlets.
Sgabellone believes robot servers and hosts provide “a little bit of fun, some Instagrammability” and predicts growing delivery applications for closed environments such as universities and large work campuses as prices drop.
Predictability is a benefit, notes Vergidis, who says that, in kitchens, “restaurants should
look at automation as a way of reducing labour; a robot will do it exactly the same way every time.”
PREDICTIVE INVENTORY SYSTEMS
Inventory systems are also offering new ways to integrate data and make operations more cost-efficient. For instance, last September, TouchBistro added TouchBistro Profit Management to its suite of POS products.
“It allows operators to regain control of costs and inventory,” says Jackie Prange, the company’s VP of Marketing. “Within Profit Management we have invoice processing, digitization for food costs and multifunctionality for various locations — you can send and receive items between locations.”
The system allows granular tracking of food and other inventory, with new items added and prices updated daily. “If you're
to get trainees hooked.
“We make training addictive, so your restaurant workers want to repeat the training,” says founder Daniil Klubov.
Most digital training today consists of screen-based video segments followed by a quiz; younger workers are much more engaged by the handheld interface. Training segments are populated when an operator uploads existing documents, such as cleaning protocols, training handbooks and recipes; creating video segments is quick and intuitive.
True virtual reality is quickly arriving in restaurants, with 3D menus that show food from all angles. “They used to be hard to produce, but now you can get apps on your phone,” says Virgidis. Soon cooks and servers will be able to train in a digital environment using 3D food and equipment.
GAMIFICATION
Customers and staff alike are being engaged through gamified interactive apps. For instance, with Tims Hockey Challenge, Tim Hortons invites its customers to log in and pick three NHL hockey players every day to win prizes if any or all of them score in that day's games. The brilliant feature, says Sgabellone, is that it incentivizes players to "go to the app every day even if you're not ordering coffee."
He also singles out the Coca-Cola Freestyle app, which allows users to mix and share their own soft-drink blends in conjunction with in-store drink dispensers and to receive
special offers. In August, Boston Pizza announced a partnership with Nintendo that brought Mario-themed activities to kids’ menus. On Nintendo Switch Fun Sundays, some locations even offered gaming systems for play at tables.
CONTACTLESS PAYMENT
Diners are quickly becoming more comfortable with new technologies; tech company Snappy’s 2023 consumer foodservice findings indicate that 22 per cent of customers are now opting for self-serve over face-to-face ordering, with Gen Z guests 31 per cent more likely than millennials to use it.
Last August, an Interac survey showed that 78 per cent of Gen-Z adults now pay for transactions via smartphone and that Mobile Interac Debit purchases at restaurants and eating places had risen 63 per cent over the last 12 months (40 per cent at fast-food restaurants.)
Guest-Facing Technology and Serviceprocess Automation, a recent Cornell research study, finds that, although about 20 per cent of restaurant guests resist guest-facing technology, introduction of “cashless payments are inevitable industry wide.” The researchers note that while “tipping levels have decreased
a menu into multiple languages or even generate an image of a dish without taking a photo.
Vergidis says we’re reaching the point where a guest can place an order digitally and a robot cook will fulfill it. “And it will take just three minutes,” he says. “It will always take three minutes, because each robot has six fryers. You can have your very own food cooked just for you like your mother used to do: that is the holy grail of the restaurant industry. I think restaurants will run with fewer people, and I think people will make more money.”
LEVERAGING DATA
As digital systems connect, restaurants can fine-tune staffing and cost control like never before. With its new Lightspeed Insights module, “we’re using very smart technology to match the items on your menu with dining habits of guests,” Dougherty says.
Insights can identify how likely a menu item is to bring guests back to the restaurant and alert operators when a dish should be promoted or dropped. “We know that restaurants using the Lightspeed Insights module are growing their business 50-percent faster,” he says.
Now, restaurants are working with multiple providers, but some foodservice companies are building proprietary software to tie everything together, while Dougherty sees some providers pulling ahead of the pack — such as management and sales app Tenzo or Toast POS — because they focus on connectivity between functions.
“People are beginning to realize that data is everything in business,” he says. “People who have clean data will be winning, because they can connect it to AI.” FH
every Tuesday & Thursday morning
ON SIP
THE TOP FIVE beverage-alcohol trends for 2024
BY NICOLE DI TOMASSO
As the calendar rolls over to a new year, bar and restaurant operators are continuing to focus on creating well-rounded adult beverage menus that meet the changing needs of consumers across all categories. Whether consumers are avid drinks, sober, sober-curious or simply want to reduce their alcohol intake, they’re still eager to socialize, celebrate and share experiences. As a result, operators are stirring up experiences to ensure everyone feels welcome and seen at their establishments.
The following are among the top beverage-alcohol trends to watch in 2024.
No- and Low-ABV Beer/Spirits
The no- and low-alcohol category value surpassed USD$11 billion in 2022, up from USD$8 billion in 2018, according to IWSR Drinks Market Analysis, which examined markets in Australia, Brazil, Canada, France, Germany, Japan, South Africa, Spain, the U.K. and the U.S. The pace of growth is expected to surpass that of the last four years, forecasting volumes to grow at a compound annual growth rate (CAGR) of seven per cent in 2022-26, compared to five per cent in 2018-22.
Non-alcohol products are spearheading overall category growth, according to IWSR’s data. Specifically, no-alcohol beer/cider is expected to contribute nearly 70 per cent of the overall no/low-alcohol growth between 2022 and 2026.
In September 2023, Guinness 0 non-alcoholic draught touched down in Canada. “We recognize that [consumers] want to enjoy the distinctive taste of Guinness that’s nonalcoholic,” says Nadia Niccoli, head of Marketing, Canada, Guinness (Diageo Canada). “Guinness 0 provides them with a solution that delivers all the flavour and character they expect, making it a great choice for those seeking non-alcoholic alternatives,” adding that the alcohol is removed through a “cold filtration process, which allows the alcohol to be filtered out without presenting thermal stress to the beer to ensure it retains its taste and quality.”
The Sweet Alliance
Sweet and creamy cocktails make a great way to cap off a great meal or any time someone wants to satisfy their sweet tooth. And, while infusing alcohol with desserts isn’t a new concept, consumer desire for creative cocktails, combined with an Instagram-fuelled fascination for food, has promoted a range of new spiked sweets.
Reign Dessert Cafe in Markham, Ont. specializes in alcohol infused ice cream made fresh in-house, including Too Fire, made with Fireball, dulce de leche and cinnamon; Hennything For You, infused with Hennesey, dulce de leche and gold flakes; and Rum Forest Rum, made with matcha, sweetened condensed milk and rum.
“Even though consumers have become more health conscious and consider no- and low-ABV (alcohol by volume) drinks, they still want to indulge in dessert,” says Brian Loukmas, VP of Innovation at Monin — a company that manufactures and distributes a wide range of syrups, fruit purées, liqueurs and sauces, which are used to flavour food and drinks in restaurants, bars and cafés. “They crave bolder and sweeter flavours. If an espresso martini is
With the exception of beer, spirit producers are catching up to the pace of innovation. Seedlip products, which has claimed to be the world’s first distilled non-alcoholic spirits brand, “[are] made primarily from herbal distillates and doesn’t contain mood-lifting adaptogens or other derivatives,” says Niccoli. Currently, Seedlip cocktails are available on menus at Earls, Moxies and Rec Room, as well as a number of premium establishments such as Fairmont properties, Eataly, Terroni, BarChef, A Toi and Atwater Cocktail Club.
ZERO Cocktail Bar, Toronto’s first sober bar founded by Gail Lynch, soft launched in 2021 as a pop-up and its brick-andmortar location opened in 2023. The base of many cocktails are non-alcoholic spirits and botanicals by Lyre’s Solbru, Sobrii-0, SexyAF, Drink Monday and many more. Fruits, vegetables and spices are sourced locally from fruit markets and many of the herbs used, such as mint, parsley and basil, are grown in Lynch’s garden or community gardens, according ZERO’s website. On the west coast, husband-and-wife duo Racquel Foran and Jim O’Connor opened B.C.’s first booze-free beverage room and bottle shop, Beeves. The store and lounge offers more than 300 types of non-alcoholic products, including beer, wine, spirits, liquors and pre-mixed mocktails.
As part of the larger health and wellness movement, Generation Z and Millennial consumers are continuing to propel this trend forward.
Novel/Quirky Presentations
To grab consumers’ attention and boost the bottom line, operators are capitalizing on eye-catching garnishes and presentations to elevate their beverage offerings. From edible flowers and dried fruits to smoked ice cubes and colourful bands of liquors, a cocktail’s looks have become almost as important as its taste.
Usual and novelty glassware, such as fishbowls at Jack Astor’s, light-up LED glasses at Selva Toronto and tiki mugs at The Shameful Tiki Room Vancouver, adds another layer of fun and excitement to any speciality beverage.
Brian Loukmas, VP of Innovation at Monin says colour is an important element that anchors this trend and acts as a clue to flavour.
“A bright fuchsia works extremely well, so operators don’t have to worry as much about [glassware] or fancy garnishes,” he says. “It’s all about the colour of the drink. Consumers can easily spot it and say ‘I want that.’”
“The novel/quirky appeal is heavily driven by a few things, including social media, nostalgia and non-traditional ingredients,” says Stasha Johnston, SVP of Marketing at Monin. “We’ve seen [operators] latch on to Barbie-inspired pink drinks; more consumers are drawn to new foods,
Sustainability in Brewing and Distilling
Energy consumption, wastewater, waste by-products and air emissions are key issues when it comes to the environmental impact of breweries and distilleries. However, as industries begin to consider their environmental impacts – partly because consumers are increasingly favouring brands with a commitment to sustainability – a growing number of brewers and distillers are aiming to reduce their impact at every stage.
Toronto’s Karbon Brewing Co., co-founded during the pandemic by Stephen Tyson, Yves St Amand, Teddy Fedoryn and Bernardo Zamora, aims to be Canada’s first carbon-negative brewery by 2024 by sourcing local ingredients and harnessing renewable energy. Karbon entered the market with three flagship brands - Helios Helles Lager, One World Wit and J.E.D.I. (Justice. Equity. Diversity. Inclusion.) IPA – which are currently available at a number of bars and restaurants, including Pizzeria Defina Roncesvalles (Toronto) Boehmer (Toronto), Mulberry Coffeehouse (Hamilton, Ont.), The Huron Club (Collingwood, Ont.) and Brickhouse Brewpub (Woodstock, Ont.) and more.
On a larger scale, Molson Coors recently invested $10 million in its brewery in St. John’s, Nfld. to upgrade a bottle washer to reduce water and electrical consumption, as well as improve production efficiency and reduce maintenance costs, according to a press release. Since 2007, the company has invested more than $33 million in the brewery. In addition to the new bottle washer, the brewer has also invested in a new wet mill, bottle and can fillers, tunnel and flash pasteurizers and a can packer that eliminates the need for plastic packaging.
“Generally, all breweries, distilleries and manufacturers know there’s a way to produce now that has less impact on the environment whether it’s through water use, ingredient sourcing or sustainable packaging,” says Stasha Johnston, SVP of Marketing at Monin. “We can all make a conscious effort to be more sustainable and follow a similar formula.”
Seasonal Releases
Seasonal menus are a great way to engage guests, keep up with trends and test new products, providing a foundation for increased profit margins. While fall and winter menus offer cozy cocktails and trendy shrubs such as cinnamon-spiced old fashioneds and rosemary-cranberry spritz, spring and summer menus are fresh and fruit-forward with floral notes of hibiscus and refreshing watermelon.
“Seasonal releases create anticipation and excitement. There’s truly no downside to it,” says Stasha Johnston, SVP of Marketing at Monin. “It’s an opportunity to create another touchpoint with customers and shows that a brand is innovative and on trend.”
In November, Bel Café, chef David Hawksworth’s downtown Vancouver coffee shop, launched its 2023 holiday menu featuring several drinks, including the Apple Cider Mimosa, Vegan-nog Latte, Gingerbread Latte and Irish Cream Hot Chocolate. Similarly, Moxies’ festive drink menu included the Old Fashioned Christmas, Gingerbread Dream and Peppermint Mocha Martini.
“Consumers don’t want to feel left out because it’s a limited-time offer,” says Brian Loukmas, VP of Innovation at Monin. “If they see it advertised on social media, they feel like they have to have it.”
Toronto-born and raised Ted Corrado credits his family and upbringing with influencing his love of food. Today, he’s part of a generation of chefs who are inspired by global cuisine based on fresh local ingredients.
“I was always surrounded by amazing cooks in my family, and food always brought us together. There’s something special about sitting at a table with great food, great people and lively conversations. I have great memories of moments like this growing up,” says Corrado. “[While I was] travelling in my early 20s, I experienced food culture in Europe and Mexico and wanted to bring that passion for food to the restaurant scene in Toronto.”
A graduate of George Brown College, Corrado has spent his entire career cooking in Toronto. Starting as a line cook at Utopia in the ‘90s, Corrado earned his first big chef opportunity when he was selected to oversee the Royal Ontario Museum’s (ROM) new upscale restaurant C5 Restaurant Lounge (now closed) as chef de cuisine. From there, Corrado moved into corporate executive chef roles at The Drake, where he oversaw the research and development of menus and helped open Drake Devonshire Inn in Wellington, Ont. to critical acclaim, and Compass Group Canada, where he won Chef of the Year from the company in 2008. During the pandemic, Corrado dabbled with cannabis dinners at byMinistry’s cannabis lounge and joined Summerhill Market as executive chef before taking on the role as corporate executive chef at Scale Hospitality in 2021. Its portfolio of restaurants include Toronto Beach Club, Antonio
SEASON TO TASTE
Chef Ted Corrado curates a menu for Patria that delights the senses
BY NICOLE DI TOMASSO
Park, Miss Likklemore’s, The Wheatsheaf Tavern, Chica, Pink Sky, Patria and more.
Most recently, Corrado expanded the menu at Spanish restaurant Patria for its anticipated re-opening in November 2023 after a structural incident forced its closure in October 2022. The menu promises classic Patria favourites as well as some new culinary additions.
BITS & BITES
What is your first/ favourite food memory?
Eating with friends after a night out
Small plates include salted marcona almonds, specialty Spanish quesos such as the D.O. Murcia Al Vino (red wine-soaked goat cheese) and the Cinco Jotas Jamon Iberico de Bellota, which is aged for 54 months. Other tapas signatures include classic ham or truffle croquetas, blistered padron peppers and its famous house Datiles (dates, bacon, manchego cheese, guinillas, sherry reduction). Guests can also choose from savouring plates such as Fideos Con Almejas (fideo pasta, clams, chorizo, toum and sofrito); charcoal-cooked, ultra-premium meats (iberico, lamb, wagyu and more); and Ensaladas such as the Boquerones (white anchovies, salsa verde, baby gem, watercress, peas, lemon and crouton).
What is your favourite culinary destination?
Europe and Oaxaca, Mexico
What do you cook at home?
Comfort foods, such as mac-and-cheese, steak and mashed potatoes and chicken parmigiana
“Patria’s Fideos con Almejas is a staple – it’s been on the menu since the restaurant first opened [in 2012]. Guests love it, it’s classically prepared and just so authentically Spain.”
Corrado also says guests have been excited for the return of Patria’s broadly known Paella collection. “Patria is famous for its paellas, and the new short rib paella addition (cured, slow cooked, topped with salsa verde) gives our existing and new guests another special flavour to enjoy,” he says.
For the foreseeable future, Corrado will continue to leave his mark on Toronto’s food scene, exposing Torontonians to various dishes and flavours from countries around the world. FH
For
THE NEXT BIG SNACKING SOLUTION
No Prep Needed! Serve Individually Wrapped
information, contact your Smucker Away From Home Sales Representative or visit our website at www.smuckerawayfromhome.ca
7 in 10 Canadians snack at least once a day!* Smucker’s® Uncrustables® PB&J sandwiches are the perfect convenient snack or part of a meal time solution. Just refrigerate and serve! *Source:
