CRFN Winter 2023

Official Magazine of the Culinary Federation

LOOKING AHEAD TO A BRIGHTER FUTURE

The Canadian foodservice industry has seen so many changes over the last few years; we’ve pivoted, we’ve adapted, and we’ll come out stronger on the other side. As we continue to recover, this Winter 2023 issue addresses the struggles, the evolution, and the future of our industry.

Our cover story dives into the current and upcoming landscape, with input from a number of industry experts, including Technomic, NPD Group, Datassential, Paytronix, The Fifteen Group, and IPSOS. This roundtable sheds some light on what we can expect to see in the coming year.

Our Canadian Trailblazer story features sustainability star Trendi, a BC company founded by Craig McIntosh and Carissa Campeotto that’s changing the world of upcycling, from farmers to foodservice.

As business owners continue to navigate the ongoing labour crisis, we spotlight staffing, shifting mindsets, and strategies for building a winning team. We also cover what restaurant customers are looking for, from contactless dining to community, and beyond. We talk technology, with tipflation, loyalty programs, and digital dining in the mix.

For a look ahead, we cover forecasting as a way to level up your restaurant, and we explore what’s around the corner with traffic and profitability.

Our regular Culinary Federation insert, A la Minute, brings a refreshing return of industry events across the country, with recaps from several provinces. We highlight this year’s celebrations, including details from International Chef’s Day, the National Annual Conference, BC Cooks Camp, Chef Island Story in PEI, and more.

Overall, this issue looks broadly at how far the foodservice industry has come and where we’re headed as our resiliency and strength continue to carry us through to 2023.

Can’t wait for you to read this issue!

Jessica Brill jessicab@mediaedge.ca

Canadian Restaurant Foodservice News & &

PUBLISHER: Chuck Nervick chuckn@mediaedge.ca

EDITOR: Jessica Brill jessicab@mediaedge.ca

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ART DIRECTOR: Annette Carlucci

GRAPHIC DESIGNER: Thuy Huynh

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CIRCULATION INQUIRIES: Adrian Holland circulation@mediaedge.ca

CONTRIBUTING WRITERS: David Hopkins, Laurent May, Tom Nightingale, Megan Prevost, Doug Radkey, Travis Traini

Magazine Editorial Advisory Board

Jason Bangerter

Executive Chef, Langdon Hall Country House Hotel and Spa

Donna Bottrell, RD Owner, Donna Bottrell Food Consulting

Andrea Carlson

Chef/Owner, Burdock and Co.

Connie DeSousa and John Jackson Co-owners/chefs, Charcut/Charbar Jeff Dover

Principal, fsSTRATEGY

Ryan Marquis Corporate Chef, CW Shasky

Gary McBlain

National Director of Culinary ServicesAmica Mature Lifestyles Inc. Brent Poulton

CEO, St. Louis Bar and Grill

Doug Radkey

Owner and Director of Operations Key Restaurant Group Matt Rolfe

CEO and Hospitality Leadership Coach/Speaker, Results Hospitality

PRESIDENT: Kevin Brown

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CHASING A GREENER FUTURE

By Jessica Brill Photos courtesy of Trendi

BC company Trendi is using robotics and innovation to help drive a global food rescue movement

Can you imagine a world where food is not wasted, where it’s sustainably produced and accessible to everyone? Craig McIntosh and Carissa Campeotto sure can. They’re walking the walk, tapping into their over 45 years of combined food and hospitality experience to make change. Their company, Trendi, located in British Columbia, is using robotics and innovation to start a global food rescue movement. And with over 40 Canadians on their team (and growing), they’re on their way to tackling this global crisis.

With 2.5 billion tonnes of food going to waste each year and 800 million people food-deprived, waste is not a new problem for the foodservice industry. But for McIntosh and Campeotto, it’s time to address it head-on.

CRAIG AND CARISSA

Craig grew up in kitchens as a chef, experiencing the culinary industry “from top to bottom and left to right”. Always the innovator, he left Montreal and ventured to British Columbia, looking for his next challenge and a way to make a difference. “I met Carissa and everything seemed to become clear,” Craig said of finding his true calling.

Carissa started in hospitality at 14 years old, working her way up and going to college for hospitality management, followed by an internship in Spain. In her mid 20s, she went from cold juice to cannabis to digital marketing, eventually taking some time off to re-assess her path. Zeroing in on what she wanted, she embarked on a partnership with McIntosh.

ABOUT TRENDI

Trendi is an upcycling company using revolutionary technology to rescue food before it’s wasted and to make that food accessible. In 2019, McIntosh and Campeotto joined forces, combining their ingenuity with their vision for change, and Trendi was born.

Launching about two weeks before the pandemic hit, it hasn’t always been smooth sailing. “Much like our fruit, we were crushed by COVID-19,” joked McIntosh. “But it was then we realized we were on to something.” And they weathered the storm, embracing the adventure and continuing to innovate through it all.

IN THE BEGINNING

The two recognized early on that there was an opportunity to use technology to bring consumers fresh, convenient, healthy options using rescued produce. To address this need, they created The Smoothie Machine, a robotic vending machine serving made-to-order products from upcycled fruits and veggies.

Next came the BioTrim, a first-of-itskind mobile processing system using robotics right at the site to freeze-dry rescued foods while they’re at their freshest. It even has an application for upcycling inedible organics, like eggshells, so nothing is wasted.

This process creates unique ingredients, such as a a freeze-dried, shelf-stable version of produce at onetenth its original weight and size. These ingredients can be used for drinks, packaged food, pet food, and even textiles, so they lend themselves well to companies interested in rescuing food and making a hefty profit at the same time. This technology extends food life from days to years, retaining up to 97

per cent of the food’s nutrients and flavour, and decreasing up to 90 per cent of transportation and storage cost of food.

Trendi has lofty goals, but they are making progress, securing over 11 million dollars in investment to help scale their company. They’ve built a team to be proud of, too. “We are super proud and motivated every day by the amazing people on our team who go after what they believe is right, in their personal lives and their work. It’s pretty magical,” said McIntosh.

A GLOBAL APPROACH

Trendi is thinking big, with plans in the works right now to close the gap on food shortage, and they’re gaining traction with producers and governments globally. “We should all be ashamed of the number of starving children there are in the world. We’re starting with Vancouver because we believe that it’s the perfect launching ground and we are working with our global brothers and sisters to help with relief programs all over the world,” said McIntosh.

“We want to change the story to one where we rescue, recapture, and redistribute that food.”

It starts with the farmers. Right now, $370 billion worth of food is wasted globally at the farm stage alone. “We all need to be far more responsible and work with our farmers to find solutions. While some farms are indeed rescuing food, they are still shipping them miles and miles to get that done. Our technology can be used right on-site at the farm, with farmers providing the inputs, where it’s transformed right on-site to be sold to all kinds of industries,” explained Campeotto.

What do they want to see? A ‘rescue solution’ for farmers, restaurants, and consumers, celebrating upcycling with food labels like ‘40 per cent of these ingredients were rescued’. And they’re hoping this encourages chefs and kitchens to accept a way of life where they use freeze-dried products in place of fresh produce for things like soups, smoothies, cocktail applications, and more.

Campeotto described the flavours of these products as really tasty for the consumer, providing that extra bit of texture, explaining that chef and culinary adoption is a very important part of the process. For the kind of future that Trendi imagines, kitchens need to see the value of using dried ingredients to extend food life, and save storage space and transportation costs, without sacrificing taste.

THE FUTURE OF TRENDI Sales are important, of course, but Trendi is not just after a profit. These forward-thinkers have combined their passion for change with revolutionary technology. A rescued market is coming to the foodservice industry, according to McIntosh and Campeotto, and they are at the forefront.

“We want to change the story to one where we rescue, recapture, and

redistribute that food,” said Campeotto. By working with all levels of foodservice, including distributors, they could keep track of the fruits and vegetables being rescued, know how many people are being fed, and gain enough data to build a large team to model these sustainability opportunities.

Solutions like Trendi’s are the way of the future, changing the foodservice industry for farmers, chefs, and consumers. As the food rescue movement grows, Trendi is leading the charge to see a world with less waste, sustainably produced food, and accessibility for everyone.

What does Trendi’s future mission look like? McIntosh summed it up succinctly. “Change is coming. Our mission is clear: we are working towards creating a world where we feed people, stop food waste, and close the gap on disparity forever”.

Q & A EMILY BUTCHER

OFFERING MODERN, NOUVEAU CANADIAN CUISINE AT NOLA IN WINNIPEG

By Jessica Brill

Fun, simple, and elegant. Those words best describe chef Emily Butcher’s vision in co-creating Nola, a new-concept restaurant in St. Boniface, Winnipeg. Partnering with Burnley Place Hospitality to open in 2021, the restaurant has thrived as one of Canada’s Top 30 Restaurants in 2022, finding its niche with foodies in the local culinary scene.

CRFN chatted with Chef Emily about that vision, where it came from, and what it means to be part of the heart and soul of the local community.

This interview has been edited for length and clarity.

CRFN: Tell me a little about your background and how you got started as a chef.

Butcher: I grew up in a very foodfocused family. We had a big garden, my grandmothers were always in the kitchen, and there was always a lot of cooking going on.

That being said, it wasn’t my academic passion growing up. I got my undergrad degree in music theory and piano at the University of British Columbia. Having tried a number of different summer jobs, I ended up applying at a restaurant for a front-ofhouse hostess position.

On my way out of the interview, I was stopped by a female sous chef who asked me if I wanted to cook. I liked cooking and so I accepted, and that’s where it all started. I worked there on weekends and through summers, catching the bug and doing a sort of a mentorship program there. It was a great opportunity to work through my basic cooking techniques and present them to the chefs. At that point, it made sense for me to go to cooking school, so I did a one-year program at Vancouver Community College and began my cooking career.

I eventually moved to Winnipeg, working at Deer + Almond for about seven years, moving up to the chef de cuisine position.

CRFN: You competed in Top Chef Canada, Season 9. What was that experience like?

Butcher: They called and asked me to apply, and it was great timing. It was during COVID-19, and we were doing some renovations at the restaurant where I worked. It seemed like a fun challenge! I had competed in the Canadian Culinary Championships the year before and I really enjoyed that experience. I had never really considered competitive cooking as part of my career path before, but I loved it

and saw it as a way to push me out of my comfort zone, re-learn things, and build my skillset to a new level. So, I went for it!

It was an amazing, surreal experience. The competition was much harder than I had anticipated. Those kinds of experiences really force you to stand up for yourself and your dishes, despite being critiqued. It was so empowering, though. I think it helped in the way that I was able to take that leadership role at Nola and it made me feel ready to tackle that.

CRFN: What was the impetus for starting Nola?

Butcher: Well, after competing I knew I needed a change, a new challenge in my career. Mike Del Buono (owner/ operator of Burnley Place Hospitality) was running a little sandwich shop around the corner from Deer + Almond and he called me for a meeting. I thought maybe he wanted to collaborate on an event, but he told me he was looking to open a restaurant that had already found a location - and he invited me to be the chef. So, it just sort of landed in my lap at the perfect time!

CRFN: What is Nola’s philosophy?

Butcher: Fun, simple, and elegant. Those were the words we always came back to. We both really wanted a shareplate concept, with the lively atmosphere that you get when people are sitting around a table passing plates as they experience the same flavours. I really wanted to capture the excitement that comes with gathering for food in a warm, inviting atmosphere, with high energy and a comfortable feel.

You don’t have to get dressed up, but you can. You can bring family, it can be fun with friends, maybe a date night. It’s just a warm and inviting atmosphere and we felt that Nola embodied that. Mike came up with the name, and while it doesn’t have a specific meaning, we really thought it evoked that familiar feeling of home.

When we chose the logo – with its calligraphy – it really spoke to my half-Chinese background. I wanted to bring

that background into the experience with modern, nouveau Canadian cuisine.

CRFN: Do you have a favourite dish on the menu right now?

Butcher: There are a number of dishes that are really special to me. I definitely draw from a lot of my family food memories. My dishes tend to start out with a memory because that’s what I want people to feel when they sit down to eat; it’s that sense of nostalgia.

Our steamed daikon cake is a family recipe, originating from an auntie of mine. My mother got her recipe, and it included these funny notes like “add a coconut spoon full of shrimp” for me to interpret. I added my own twist, too. Instead of using the smoked Chinese sausage called for in the recipe, I feature smoked goldeye, a regional fish from a local fisherman here in Winnipeg.

I’m also very fond of the fermented turnip broth we have on the menu. Fermented foods always make me think of places with harsher climates. Winnipeg’s growing season is slim, so we do a lot of pickling and fermenting, we lean pretty heavily on cellar vegetables. And that’s a good thing! We take these sometimes-basic vegetables and make them outstanding.

And then in the summertime, we just have tons of fun, constantly thinking about what we can preserve to use later. This is our first summer, so it’s been a little bit of catching up, wishing we had preserved some of the things we missed, but those are the things we’re learning for next year.

CRFN: What was it like to be named by Air Canada as one of Canada’s Top 30 Restaurants in 2022?

Butcher: It was unexpected and awesome! We are a small community-oriented place, but we have amazing restaurants here and a great culinary scene. It’s exciting to be on the list with such great company in our first year. We’ve just been so focused on keeping the restaurant going, but at the same time, that kind of recognition says that the team’s hard work is paying off. We’re making something special here. I’m always proud to have a restaurant in Winnipeg.

For more information about Chef Emily and Nola, visit the website at nolawpg.com.

“ My dishes tend to start out with a memory because that’s what I want people to feel when they sit down to eat; it’s that sense of nostalgia.”

Forecasting IS A NONNEGOTIABLE

By Doug Radkey

To successfully manage a restaurant, you need to understand your numbers, your statements, and key performance indicators at any given moment. While you may rely on an accountant or bookkeeper, you still need to understand the financial health of your business.

Booming businesses understand that they must maximize every hour, every seat, every event, every day, and every food and beverage order. Costs must be controlled and revenue must be generated, so empty seats, declining take-out/delivery orders, or lower productivity is simply not good for business. That’s restaurant economics 101.

Gone are the days when you had to schedule meetings with your accountant or even be at your restaurant to access the information stored in your POS system to know your numbers. As we move into a new era with robust backend systems and financial integrations, advanced reports, and cloud-based POS systems, there is really no excuse to not know the financial health of your restaurant or hospitality business.

Whether you’re just starting out or you’re a seasoned operator, meeting your guests' demands, paying your bills on time, and living a ‘healthy’ lifestyle for you and your family is a necessary balance.

The first steps

Forecasting and budgeting is the first step to financial success and involves the accumulation of your historical internal data and your external market factors such as trends, socio-demographics, and hyperlocal competition, to name a few.

At the end of the day, restaurant forecasting isn't really a "nice to have" it's a step all successful restaurateurs must take. It is, in fact, a non-negotiable.

Studying this information will help develop patterns and make accurate predictions throughout different dayparts, weeks, months, and seasons. Inaccurate forecasts, however, can lead to upset shareholders, mismanaged expenses, and, potentially, running out of cash flow for your business.

When completing your forecasts for each day (yes, complete a day-by-day analysis), week, month, quarter, and year, for traffic, sales, revenue per guest, and all expenses including food cost forecasting, there is a strong, natural temptation to be optimistic when forecasting your growth.

While you want to have a growth-based mindset, it can lead to challenges.

BEING SENSITIVE

That’s why it is also ideal to create a ‘sensitivity analysis’ along with a contingency plan that includes a minimum of two to three variations of your forecast based on a 10 to 50 per cent drop in traffic. How will your restaurant perform and strategically scale downwards in these situations? How will your operations and cash flow be affected? What steps will need to be taken for each of these variations?

The silver lining: due to the recent pandemic and the lessons learned, restaurateurs can now understand and be a step ahead of potential economic turmoil to plan more strategically around any significant drops in revenue.

CONTINUOUSLY REVIEW

These forecasts should also not be ‘static’. Don’t make one at the beginning of the year and then ignore your theoretical forecasts for the next 12 months. Regularly evaluate how close your operating results mirror those forecasts and then make changes on-demand to reflect any new information provided to you.

You should have a side-by-side comparison (forecast vs. actual performance) created for each day, week, month, and quarter.

You must be prepared for a variety of financial scenarios through proper business planning and forecasting to detect a problem before it develops into a nightmare for you, your team, and your brand.

KEY PERFORMANCE INDICATORS

It is important to understand and know your projected break-even points, financial benchmarks, and other key performance indicators (KPIs) so you know how and when you can generate a profit for your business.

Using KPI benchmarks is a way for your business to quantify its forecasts and set objectives so you can regularly check up on your performance and determine where you are successful and where you may need to improve.

Some of the most useful KPIs in the restaurant space are: labour satisfaction,

labour turnover, cost of goods sold, labour costs, food and beverage costs (theoretical vs. real), third-party commissions, third-party to first-party conversion rates, leasing costs, production timing, food and beverage waste, inventory, guest spend, marketing and advertising spend and ROI, debtstructuring, and profit margins.

Staff scheduling, inventory management, menu analysis, customer data points, guest satisfaction, profitability, and so much more rest on the shoulders of accurate restaurant forecasting and that is why it must be considered a non-negotiable.

To win in this industry, you must know your numbers. At any given moment, you should know what your costs and contribution margins are on each item, what your labour costs are, what your average guest spend is during multiple dayparts, whether you’ve broken-even for that day yet – just to name a few.

THE MINDSET

When you understand how your thinking, understanding, and forecasting (or lack thereof) are potentially holding you back, that is when you can make changes and plan for a more financially viable future.

Here’s where you learn to anticipate, prepare, and execute for your restaurant to perform at its best. It’s when you can start moving from three to five per cent average profit margin in Canada to 12 to 15 per cent profit margins (or better) even as inflation, labour costs, and rent continue to rise.

To battle these increases, you need to plan and forecast better. You need to invest in performance optimization, smaller and more targeted menus, marketing efforts that are geared toward your target audience, guest journey maps, efficient technology, and cost optimization.

If you want to be successful in today’s market, you need to re-engineer your processes, your planning, and your forecasting while reimagining the overall guest experience. There’s no better time to get started than right now!

Doug Radkey is president of KRG Hospitality Inc., a hospitality industry expert, and a frequent CRFN contributor.

TAKEOUT Lifting the lid on

Offering takeout and delivery has become more important to a restaurant’s operations than ever before over the last few years. Today’s consumers want to eat what they want, when they want, where they want, and meeting that demand is vital to the success of a restaurant.

This demand for off-premises and onthe-go consumption has not only withstood the last few months of inflation increases and budgetary pressures but, in fact, has only increased despite rising prices across numerous areas of day-to-day life.

Recent global research from Deliverect revealed that more people are purchasing takeaway or delivery orders today than they were before the recent increase in cost of living. The survey, commissioned by Deliverect and conducted by Censuswide, found that nearly six in 10 (57 per cent of) consumers are now purchasing up to three takeaways in a week now, in comparison to less than half

(49 per cent) of consumers buying that much takeout prior to the inflation increase. People are willing to cut back on other activities such as buying clothing (44 per cent), going out for drinks and dinner (47 per cent), and traveling (43 per cent) more than they are on purchasing food.

Ultimately, delivery and takeout appeals to people for many reasons. A key factor is convenience – the convenience of ordering online or via mobile app, the convenience of quick delivery, and the convenience of not having to cook.

The Deliverect research found that fast delivery is important to customers and is likely to encourage people to order from a restaurant again (41 per cent). One-third (32 per cent) of customers are likely to choose from one restaurant over another due to a quicker delivery time, and one-quarter (25 per cent) will select a restaurant due to its proximity/convenient location.

“Undoubtedly people are becoming more conscious of where they’re spending as we witness a rise in inflation and cost of living globally,” said Zhong Xu, Deliverect CEO and co-founder. “The research findings may be surprising to some, but evidently people are continuing to prioritize and enjoy the convenience of takeaway and food delivery.”

EXPECTATIONS ARE HIGH

It’s not just convenience that takeout consumers want to see from restaurants, though. “Quality, consistency, and speed will help restaurants stand out from the crowd,” added Xu.

The research found that overall, the top reason customers say they would order from a restaurant again is because of its good quality of food (52 per cent). In addition, over two-thirds (69 per cent) of people say the taste of food is more important when watching their spending, as is the quality of restaurant ingredients (67 per cent). Potential customers look for evidence of quality before buying, too – nearly three in five (59 per cent) say restaurant ratings/customer reviews are now more important to them than ever.

Other appeals include the wide and ever-expanding variety of foods that are available at the click of a button. More than one in four (27 per cent) consumers say they select a restaurant for delivery or takeaway if it has a variety of menu offerings.

Ultimately, Deliverect concluded that offering multiple fast and convenient takeout options for a variety of high-quality meals and food items is key in today’s market to attracting and retaining customers.

This research follows Deliverect’s findings on consumer sustainability preferences and marks the launch of its ongoing research series, Food for Thought, which will continue examining consumer preferences and habits to identify opportunities and priorities for the restaurant industry to thrive.

Zhong Xu, Deliverect CEO and co-founder

FOODSERVICE TODAY AND TOMORROW

We’ve spent a lot of time in recent months looking back at the last few years, analyzing the journey, but now it’s time to look at how far we’ve come and ahead to a bright future. With the continued challenges of persistent inflation and labour shortages, it’s important for restaurateurs to get to know their customers and what they need to deliver for the ultimate dining experience.

By Jessica Brill

Industry experts weigh in on the new dining experience, emerging trends, and more.

TOMORROW

This article has been edited for length and clarity.

What are some of the main things that consumers are looking for from restaurants right now?

Vince Sgabellone, NPD Group Canada: As ‘functional’ visits (on the way to work, while out shopping, or running errands) continue to lag at historic levels, ‘emotional’ visits are on the rise, including entertainment-related venues like movies, amusement parks, and concerts, as one of the fastest-growing segments of the market this past quarter.

Mike Kostyo, Datassential: The keyword for consumers right now is value, but that doesn’t always mean the lowest price. In fact, operators shouldn't become over-reliant on offering deals. Consumers are looking for the experiences they missed over the last three years but are also dealing with high prices. ‘Eatertainment’ is a top choice because the combination of food and fun offers a high perceived value. That's the overall value-focused package that’s getting consumers excited.

Katie Belflower, Technomic: When it comes to menu, 61% of consumers report that they like to try new and unique flavours when dining out, and restaurants will have to try to appeal to that

desire to attract customers. Operators will need to figure out a way to balance this desire for innovation with rising costs and other challenges that could prohibit these menu changes.

David Hopkins, The Fifteen Group: On the operational side, COVID-19 highlighted the importance of clear communication and sharing relevant information like how staffing shortages are impacting your business, hours of operation changes, menu changes, health and safety protocols, and more. Transparency is important to consumers.

William Kazura, Paytronix: Nearly one-third of all food orders are coming in digitally, and this suggests that it’s a powerful channel that’s here to stay. Brands must think through their full guest experience across all channels. Digital ordering isn’t just about a menu, it's become a true taste of the brand.

What are some of the major ways you are expecting the Canadian foodservice landscape to shift for the rest of the year?

Kostyo: With the Bank of Canada raising rates, we all want to

What is driving consumers, and what will the restaurant landscape look like going forward? We consulted six industry experts from various leading foodservice research companies for their insights into consumer demand, the changing foodservice industry, and what challenges we can expect to face over the coming year.

know if we'll officially enter a recession. That's going to be a big factor when it comes to holiday spending this year.

Asad Amin, IPSOS Canada: At some point, I think that a tightening of discretionary spending will trump the desire to dine out for some. The frequency of visits may be impacted, particularly for FSRs, potentially benefitting QSRs in the short term as consumers still satiate their cravings and treat themselves.

Sgabellone: Third-party reports suggest that some companies are recalling their workers back to their physical offices. If this happens, we’ll see more functional visits, including mornings, lunches, and for coffee. Business events and travel could also return, resulting in more professional lunches, dinners and more travel-related spending.

Hopkins: In terms of front of house, we expect to see more restaurants continuing to shift to smaller menus with fewer offerings, streamlining their inventory and labour and honing in on executing select dishes very well.

What is one major new or evolving challenge you expect Canadian restaurants to have to grapple with in 2023?

Kostyo: There is a sizeable percentage of consumers who want to get their health back on track as well as some who took the opportunity to start new, healthy lifestyle changes during the pandemic. At the same time, they want to get out to restaurants and have those fun, indulgent experiences. As a result, there's a real opportunity for operators to capture consumer interest with things like healthy, global, flavour-driven foods, dishes that swap in healthier ingredients for traditional options and healthy dishes that are very texturally and visually exciting, so they don't seem like a trade-off.

Kazura: Staffing shortages are an evolving challenge that will continue through 2023, creating the need for restaurant operations and technology to be streamlined and easy to use. New staff need to be equipped to quickly learn their role regardless of their experience, or primary language. The combination of limited staff along with increasing guest visits and ordering in 2023 will require restaurants to have the right technology and operations to succeed.

Hopkins: As costs continue to rise, restaurant operators must rethink their pricing strategy to remain profitable. But that’s only one side of the coin. Guest expectations are higher postCOVID-19. It’s a consumer market, and restaurants must set themselves apart from the competition in terms of service, offerings, programming, transparency, and safety. This will be a very fine line for operators to walk, as they balance a business model that makes sense while keeping guests happy.

Belflower: Supply chain issues (delays and the inability to procure certain items) have been impacting menus this year, and that could continue into the next year as well. If this happens, we’ll see more menu pivots, including strategies like protein swaps (think seafood in place of beef or pork in meatballs) and creative cross-utilization (such as using common kitchen ingredients for creative takes on cocktails) for continued menu innovation without having to add several new SKUs.

Sgabellone: The economic headwinds faced by the Canadian consumer remain a wildcard. Past recessions suggest that consumers will modify their restaurant spending during an economic slowdown. We are already seeing signs that people are ordering fewer items and/or using other strategies to downsize their foodservice spending. As the industry continues to recover, an economic downturn could make the situation worse.

Amin: The ability to sustain business and growth in this environment long-term will continue to be a challenge. One issue could be diner backlash to higher prices. As many struggle to understand why operators need to continue to raise prices in an environment of economic uncertainty and tightening budgets, this could present a tough challenge for the industry.

For example, in the past few years, we’ve seen the rise of Sriracha and gochujang. Going forward, expect other, lesser-known global sauces or condiments such as Indonesian sambal to see more mainstream growth on Canadian menus as consumers continue to seek new experiences and flavours.

Amin: As the industry evolves, I think the resilience of smaller operators will see an explosion of new operators and new types of cuisines, growing especially in the suburbs, as large volumes of younger cohorts move out of the cities, where real estate is more affordable. These cohorts will drive trends like conscious consumption (think of the plant-based movement) and diversity in authentic food types (think of the appeal of ramen, Korean fried chicken), and more.

Hopkins: We foresee a continued rise of hybrid concepts with the convergence of foodservice and retail. One-stop shops for dining and shopping offer convenience and new, engaging consumer experiences. We expect to see this market segment continually emerge in 2023. As well, to combat global supply chain challenges and to promote traceability and community, localization of food and produce will grow in popularity. This will manifest in the form of seasonal menus, partnerships with smaller, local producers, and a celebration of regional landscapes.

Kazura: Finally, restaurants now understand that technology is a key part of their overall process. Data indicates that at least onethird of food orders come in digitally. As we move into 2023, brands will need to understand how to deliver a branded digital experience beyond simply offering online menus to match their on-site guest experience.

Mod: September 22, 2022 3:58 PM Print: 10/03/22 page 1 v2.5

IT’S GREAT TO BE BACK!

2022’s Culinary Federation National Annual Conference

By Ryan Marquis, Culinary Federation National President

2022 WAS AN EXCITING YEAR, with 200 chefs, cooks, and culinary partners gathered in Saskatoon in June for the first Culinary Federation National Annual Conference since 2019. We were thrilled to be back in person to Reset, Reconnect, and Revive the culinary industry through networking, education sessions, product showcases, culinary competitions, and awards celebrations.

Conference highlights included:

The Senior Chef Culinary Challenge Gold Medal Plates Welcome Reception with Chef Tina Tang from CF Okanagan taking first place.

Nestlé Family Food Culinary Knowledge Bowl It was a battle of east vs. west with Fanshawe College (Ontario) and NAIT (Alberta) with NAIT (narrowly) taking home first place.

The President’s Gala & Awards Night at PraireLand Park The three Olympic Culinary Teams prepared an incredible culinary experience for guests from cocktail reception to five-course plated meal. Winners of Senior Chef, Young Chef, and Member of the Year Awards, Culinary Challenge Winners, and Presidents Awards were honoured.

IF YOU COULDN’T JOIN US, we sincerely hope to have you with us in 2023 in Niagara Falls, Ontario as we celebrate 60 years!

The theme of this milestone celebration will be: BUILDING THE FUTURE FROM A STRONG FOUNDATION. Registration will open in mid-January so stay tuned to www.culinaryfederation.ca for more information.

We like to say the Culinary Federation is so much more than a professional association. As you can clearly see in all of the above - it’s friendship, it’s fun, and it’s family.

The Federation Family Focus has four main pillars: Education, Health & Wellness/Community Involvement, Culinary Challenges/Competitions, and Networking/Personal/Professional Development. The National Board of Directors and administrative team strive to serve the Federation Family and bring chefs, cooks, and culinary partners from across the country together in a joint passion for all things culinary.

Come find where you fit in! Join the Culinary Federation Family today. To learn more, visit our website at www.culinaryfederation.ca

If you have any questions about the Culinary Federation and our Member Experience, please contact me at president@culinaryfederation.ca

Thank you sincerely,

Ryan Marquis National President Culinary Federation

Wanuskewin Heritage Park Indigenous experience

This experience features Indigenous chefs from across Saskatchewan preparing cultural dishes, traditional Indigenous storytelling, song and dance presentation, and members taking educational and experiential tours throughout the park.

FRIENDS AND FAMILY PICNIC

A fun event in Toronto

ON JUNE 4, CF’S Oakville and Toronto branches hosted year-end friends and family picnic in the field behind Thistletown Collegiate Institute in Rexdale, Toronto. It was a spectacular day, filled with fun activities and great food, made possible with food and beverage donations from our kind industry supplier partners. We had a great turnout and a wonderful time was had by all!

The high school volunteer students went above and beyond with a beautiful buffet set-up, music, and homemade ice creams, sorbets, and gelato. Each family attending brought a little something to the picnic to share for the beautifully eclectic buffet and BBQ. In keeping with Chef Keith Hoare's (host schoolteacher & CF member) generous spirit, all surplus food was donated to Youth Without Shelter.

INTERNATIONAL CHEFS DAY 2022: A LONG-AWAITED CELEBRATION

By Lisa & Jered Evangelos, Thrive Catering Co., on behalf of CF Edmonton

AFTER TWO YEARS of not being able to celebrate International Chefs Day in person with our lovely children and their classes, we were SO excited to get to spend time at the Edmonton Christmas West School with the grade two and grade four class!

We brought back one of our favourite ways to celebrate "growing a healthy future” and built friendship fruit salads together.

Each child in each class (80 kids in total) was asked to bring a fruit. As we went through the nutritional benefits of each fruit together, we assembled some delicious and massive fruit salads.

Thrive brought along some super healthy fruit salad toppings: yogurt, hemp hearts, chia seeds, unsweetened coconut, organic pumpkin seed granola, and some rainbow sprinkles for good measure.

Everyone devoured their salads and were presented with a fun little scroll bundle that included an International Chefs Day participation certificate, some healthy recipes to try at home, and a healthy foods word search!

Thank you so much to Mrs. Heather Greene and Mrs. Brooke Schaitel for hosting us, and special thanks to our little foodies Wren (grade two) and Asher (grade four) for being so excited to have their mum and dad back in class, and for being our special little helpers!

NESTLÉ GETS IN ON THE FESTIVITIES IN TORONTO

NESTLÉ

CELEBRATED INTERNATIONAL CHEFS

DAY with an interactive cooking and nutrition education experience with school-aged children in a Parkdale neighbourhood in Toronto.

The Nestlé team, led by Chef Rick Secko, Customer Development Chef, along with the diabetic interns from the Nutrition, Health & Wellness Federation at West Neighbourhood House hosted a fun and informative cooking session. Nestlé was proud to share its resources and expertise around cooking and nutrition with its community partners to encourage fun, creativity, and healthy eating.

COOKS CAMP IN BC

NVICA and cooks, chefs, and industry leaders hit the road this past fall

By Lesley Stav

THE NORTH VANCOUVER ISLAND Culinary Association (NVICA) took a road trip to Pemberton, BC in mid-September to join cooks, chefs, and industry leaders from across Canada. Organized by the Chefs’ Table Society of BC (CTSBC) and hosted by North Arm Farms (NAF), it was two full days of laughing, cooking, learning, and sharing. Despite being a small branch, NVICA stepped forward to provide the welcome lunch. The branch also encouraged its members to attend by helping to sponsor both our Young Chef and Senior Chef members.

Shadowed by Mount Currie, participants attended organized discussions around mental health, creativity, choosing the right knife,

offering a living wage, and moving forward. Participants also enjoyed unique demonstrations and tastings from sturgeon and caviar to intense meat butchery.

While Chef Bill Jones led participants on a foraging expedition around the farm, Jordan Sturdy, the owner of NAF, shared his insight into the vision and evolution of the farm, helping to reinforce the respect of the participants for the farm.

The keynote speaker, Chef Normand Laprise of Toque, delivered a motivating talk about mobilizing small independent restaurants in Quebec to increase the likelihood of having a strong and cohesive voice with the government.

Photos courtesy Brad Kasselman (@kasselmancreative)

Organizers were on hand to help and guide, but ultimately allowed participants to create their own experience, whether interacting with each other over a game of cards or nursing the fire pit. They even provided a yoga and a Pilates session along with on-site camping.

Meals were provided by a multitude of chefs, organizations, and ad hoc groups, culminating in the last evening meal. Billed as a Staff Dinner, this meal saw a collaboration between many and was focused on the many ways to use a firepit. If a theme existed, it

was the concept that staff dinner makes the best use of ingredients on hand, making the most of the space and equipment.

In the words of Chef Bernard Casavant, “I feel the end result was a resounding success. Great camaraderie, wicked food, beautiful location, interesting speakers, and a ton of new contacts, renewed contacts, and anticipation for the next one!”

Visit www.cookscamp.ca for more.

FAMILY FOOD COMPETITION CELEBRATION DINNER

Fanshawe College places runner-up in competition

ON JUNE 21, students and faculty of the second-year culinary program at Fanshawe College hosted a fabulous Filipino-inspired dinner to celebrate placing runner-up at the CF National Convention for the first-ever Family Food competition!

The Chef's Table (Fanshawe's student-staffed restaurant that is open to the public) was a fabulous venue to share great food and fellowship. The competitors prepared some slides and offered their experiences from the conference - CF London Branch's very proud Young Chef members are looking forward to helping the branch grow!

BUTCHERY DEMO LAMB WAS THE STAR OF THE EVENT

A brilliant presentation of lamb butchery was hosted by Chef Troy Spicer at Fanshawe College on October 24.

Representing one of eight colleges in Canada with a professional butchery techniques course, one of the aspiring butchers in the program assisted instructor Spicer in breaking down an Ontario Lamb into retail cuts, which were packaged and sold off to attendees. It was a great turnout and a great education for our returning and new members!

CELEBRATING IN CALGARY

FALL WAS FULL OF fun-filled events, starting with the first meeting of the fiscal year, held at SAIT on September 7. The event was wellattended, as we welcomed over 30 members and over 40 Culinary students.

Rupert Kaup, Culinary Academic Chair of SAIT, welcomed the CACC and spoke about the post-COVID recovery, remarking about how enrolment was at 100% with onboarding new culinary students. Also of note was that longtime CACC Associate member, Al Kennedy, was honoured with his Life Member Award.

On October 5, our meeting was held at Limericks Public House, hosted by Chef Trevor Hopper. With 18 members present, it was an amazing event, highlighted by a presentation by a local food truck operation, SISIG EH!

We also celebrated International Chefs Day on October 20. CACC was supported by local, long-time member, Dean Mitchell CCC, who has supported ICD for many years with different local charities. This year, Dean organized volunteers, donations, and supplies, creating soup and buns for over 180 people in need, and coordinating the delivery to three separate locations on October 20.

A good time was had by all!

A CHEF’S ISLAND

By Mark Gregory, President, PEI Culinary Federation

THE PEI FALL FLAVOURS Festival happens each year highlighting the chefs, farmers, fishers, and producers of Canada’s food island. As a wrap-up to the festival each year, the PEI branch of the Culinary Federation plays host to “A Chef’s Island.”

This year’s event took place on October 8 at the Marriott Delta Prince Edward Hotel, featuring some of the island’s top chefs and ingredients that were grown, fished, and harvested from PEI, with 11 food stations featuring island beef, pork, oysters, mussels, gouda cheese, potatoes, halibut, and more.

Each chef was paired with an island producer to collaborate on their dish and to work the station together to answer questions and talk with guests about the dish and locally sourced ingredients.

One station had a “come from away” guest! Chef Nicole Gomes, originally from Calgary, but currently of British Columbia, prepared beef with the PEI cattle producers. Nicole, who won Top Chef Canada season five and was a finalist on Iron Chef Gauntlet, beating Bobby Flay, is the owner of Cluck ‘n’ Cleaver in Calgary.

As part of the event, 150 guests were handed a PEI passport on arrival and encouraged to attend all 11 stations and hand in their passports to event sponsor, Meyer Canada. Meyer provided pots and pans for a “photo op wall” and a full set of pots as a prize draw for one lucky winner.

The host for the evening was local comedian Patrick Ledwell, keeping the crowd entertained with commentary on the chefs and their creations. As well, local musicians Brandon and Jennifer Gillis were on stage playing some classic tunes in between Patrick’s live chef chats.

This event serves as a wrap-up for the month-long PEI Fall Flavours Festival, Culinary Federation PEI’s major fundraiser event.

PEI’S FALL FLAVOURS FESTIVAL

From kitchen parties to community lobster suppers, oyster shucking shindigs, and potato peeling contests, islanders have a long tradition of celebrating food and inviting visitors to join the party.

It’s from that tradition that the idea for PEI’s Fall Flavours Festival presented by Sobeys was born in 2007 as a 10-day celebration in the capital city of Charlottetown. And we don’t mean to brag, but it’s been a hit ever since!

Over the past 15 years, the festival has grown by leaps and bounds, evolving into a month-long celebration. We welcome you to join us, as Canada’s food island offers countless food-loving visitors the opportunity to experience PEI’s incredible food scene during the fall harvest season.

Today, it’s renowned as Canada’s premier culinary festival, drawing in visitors from across the country and around the world.

Check out fallflavours.ca for more info and upcoming events.

VAULTING THE STAFFING HURDLES

How to navigate ongoing staffing challenges to find a way forward

By David Hopkins

The restaurant industry is facing a significant crisis: staffing. It’s a trend that has been particularly exacerbated over the last several months and, unfortunately, shows little sign of vanishing soon –foodservice operations across the country are struggling to find, hire, and retain staff.

So, why is this happening, and what can restaurants do to be competitive in the labour market right now? We have been working closely with our clients to understand the challenges they are facing and develop new strategies to find success with hiring.

The bottom line is that restaurateurs need to look for alternative strategies to what they're offering people; pre-pandemic incentives aren’t going to cut it anymore.

HOLISTICALLY INVESTING IN STAFF

It’s clear that restaurants need to invest in their staff like never before. While signing bonuses can be a great initial incentive, they are only effective until staff has the opportunity to leave for more lucrative options.

So, it will be important to invest in staff holistically. A key component of this is thoughtful staff training. With a limited pool of workers, hiring “for desire” based on a candidate’s values and attitudes and training “for mechanics” by spending the time to ensure this person is well-versed in your restaurant operation will be an effective strategy.

You’ll also likely need to improve employment perks to be competitive in the market. This includes upgrading programs such as staff meals or redistributing server tips to provide more equity in position remuneration and allow for a better “hourly wage” in the back of the house, as kitchen jobs are proving to be the hardest to come by right now. Balancing staff schedules to avoid long hours, posting schedules to provide adequate shift lead times, and providing flexible shifts will also help attract workers by offering them more flexibility.

Raising your menu prices can also help you invest in staff. Our recent consumer attitude survey indicated that the majority of guests support a moderate menu price increase (5-10%). This will add to the bottom line and provide you with more ability to improve staff pay rates.

It will also be strategic for restaurants to build strong “core teams” as businesses in other industries do. Assembling a strong, reliable group of people who play an important role in the proper functioning of the restaurant and are valued in their work will help keep turnover low in the future. This will also provide a framework for rewarding staff for their commitment and tenure and for bringing on new team members.

FOSTERING POSITIVE WORK ENVIRONMENTS

Restaurants are notorious for breeding

challenging and sometimes toxic work environments.

COVID-19 acted as the catalyst for change for many workers to switch industries, and now they’re not looking back. Employers must offer a better work culture going forward and treat staff with respect; it is an employee’s market, and people will no longer settle for less. Only those who wholeheartedly embrace creating positive work environments will attract talent.

Open lines of communication and systems in place for providing feedback and complaints need to be established. Relationships among management and employees must be built on respect, and the understanding that there are new standards and values staff are looking for. But as always, actions speak louder than words; you must be prepared to demonstrate your restaurant’s positive, beneficial workplace to potential employees by sharing examples of practices in place or providing references from current staff. If you create a great work environment, you can also offer existing staff referral payments to bring other great people into the fold.

BEING REALISTIC ABOUT CURRENT OPERATIONS

The way your restaurant operated prepandemic may not be the optimal way to operate right now. Working with a barebones team and trying to maintain a 10/10 guest service experience is going to be extremely difficult, so we recommend updating your hours of operation to focus on your busiest times.

Rather than staying open on Monday and Tuesday or during lunch hour when there is limited traffic, close the restaurant during those times so you won’t have to book staff. This doesn’t have to be permanent and can easily be changed again when there is an uptick in hiring, but ensure that you keep guests apprised of these updates in person and across online platforms. This way, you can prioritize your team’s schedules for your restaurant’s busiest, most profitable times.

PLANNING FOR THE FUTURE

These strategies present important ways to move forward, but some of the current staffing issues will likely resolve themselves with time. As time goes on, the employee pool will slowly grow again as more and more people need to find work. Hospitality industry employees will likely be more eager to return to work when they are confident that working environments and the mindsets of employers have improved.

But it is essential to improve employment incentives now, regardless of what’s to come. Early 2023 may bring some relief for restaurants, but it will by no means be smooth sailing for some time to come. Like so many aftershocks of the pandemic, the restaurant staffing crisis seems to be changing daily and presents ongoing complications. So, while there isn’t a clear-cut solution just yet, adopting a new mindset around hiring, considering newfound incentives, and instilling a strong sense of value in your employees is the essential way forward.

David Hopkins is the president of The Fifteen Group, a hospitality management and consulting agency that works with hundreds of restaurants across North America, and a regular contributor to CRFN.

By Laurent May

The Canadian foodservice industry, like the foodservice industry around the world, has seen incredible uncertainty and change since the beginning of the pandemic. That uncertainty has created challenges and opportunities that are going to be long-lasting — especially in relation to technology and the new and ever-expanding role it plays in foodservice. There are three important technology trends that we’ve seen take hold over the past year.

Trend #1 –

Tipflation

Tipflation, that ever-so-clever word that means tipping is being offered in more places and the default starting point is higher, is a very real phenomenon. But where is it coming from? What’s driving it?

One key factor is technology in the form of new POS and payment terminals being deployed in more places than ever, particularly in quick-service locations and coffee shops — where tipping was never historically part of the transaction. Layered onto that this is the fact that in Canada, preset tips now typically start at 18% with a middle option of 20% and a high option of 25%.

Psychologically, the preset is nudging you toward the middle option — it feels like the lowest option represents poor to standard service, the middle is standard to good service, and the high is great service. But these numbers are much higher than the historical norm of 15%, being considered a good tip. Add to this that these are percentages of the rising costs of food, beverages, and meals and tipflation is a big deal in the foodservice industry.

So, is this likely to continue?

Yes, we’ll see more foodservice locations upgrade their technology to enable tipping and use high presets. But we may not see an increase in the percentages since we’re starting to notice a significant backlash against the technology-driven aspects of tipflation that will keep the numbers in check. This also means that as customers or guests of foodservice, we shouldn’t feel guilty about putting in our own tip numbers or skipping the tip entirely for certain quickservice settings where a tip has historically been for staff that truly went above and beyond.

Trend #3 — Dining goes digital

Trend

#2

— Loyalty programs

to combat third-party delivery companies & marketplaces

The incredible and rapid rise of thirdparty delivery and marketplaces has given more restaurants access to consumers they may not have previously had, but the cost is significant. It’s typical that a third-party delivery company owns the data, the relationship, the branding, and the quality of the experience, but this is a big problem for restaurants that have put a lot of effort into establishing their brand and building relationships with customers.

One way for hospitality chains to combat this is through loyalty programs where they can offer customers perks that third parties can’t or don’t. Perhaps the greatest example is one that dates back to 2008 when Starbucks introduced the star rewards program (you would even get a gold card mailed to you when you collected enough stars). Now, of course, it’s entirely app-driven and a hugely successful digital play by Starbucks to connect with their customers and really own the relationship. Others have taken notice, with McDonald’s launching MyMcDonald’s Rewards late in 2021.

This is a trend that we’ll definitely see grow over the next few years. It’s invaluable for brands to own the relationship (and the data) with their consumers, building brand loyalty and receiving near real-time feedback on what’s working through the available data.

As we all well know, social distancing, mask mandates, and general restrictions on gathering during the pandemic pushed hospitality brands into focusing their technology budgets and resources on off-premises channels. The goal was simple: to stay in business, or possibly even thrive, when the dining room is forced to be closed or, at best, halfcapacity. Now, as Canada has emerged from lockdowns and the pandemic itself, the focus for hospitality brands will be on supporting the return of full capacity on-premises and in-room dining.

Though lockdowns may feel a thing of the past, there are still a vast number of challenges, with labour shortages being right at the top of the list. There’s also new customer expectations and the rapid adoption of digital that occurred during the pandemic. Hospitality brands will need to find solutions that support these new expectations and that can help mitigate the extreme challenge of labour shortages. Digital menus, loyalty programs, and new self-pay technologies will play a huge role in mitigating these challenges moving forward as there are solutions that can alleviate staff burden and provide guests with an elevated experience that gives them the option to have control over their ordering and payment.

Change, challenges, and times of difficulty can have long-lasting impacts, as we’re seeing with the foodservice industry as it emerges from the pandemic. The rapid adoption of technological solutions in the Canadian foodservice industry has been breathtaking, and the three trends looked at here stand out as key in the short term and long term of the Canadian food service landscape.

Laurent May is the CEO of Ready, a fully integrated mobile self-ordering, payment and loyalty technology solution that’s defining the next generation of hospitality venues. He has over 20 years of product management expertise in the electronic payments space leading high-performance teams.

WHAT ARE CUSTOMERS LOOKING FOR?

A

look

at how the industry continues to evolve to meet customer needs

By Megan Prevost

If someone from 2019 time-traveled to today and stopped in at their favourite restaurant, they would immediately recognize some key differences. Over the past few years, the restaurant industry has morphed, at first changing out of necessity and quickly becoming more of a matter of preference.

Because of this ongoing evolution, it can be hard to know what exactly restaurant-goers are looking for from their food experiences. It might sound simple, but the best way to learn what your customers are looking for is to ask for their feedback specifically.

Aside from that, there are some common industry trends and developments that have been enjoyed by customers throughout 2022 and will carry on through 2023.

CONTACTLESS AND PAPER MENU OPTIONS

Before the pandemic, QR codes weren’t quite as popular as they are today. While they originally came with some pushback, most diners enjoy the option to go contactless. To please all types of customers in the post-pandemic world, your restaurant should offer both contactless and paper menus to guests. QR codes and online menus aren’t going anywhere, but there will always be people who prefer a printed edition as well.

CUSTOMERS

When it comes to fast food, everyone is in a rush to get through the line. With the addition of online ordering, mobile apps, and self-service kiosks, the experience has gone from fast to ultra-fast. Though there will always be a place for human service, these quick-service customers don’t necessarily want to go back to the old days of having to actually talk to someone when ordering their food. Slow traditional table service is becoming a thing of the past. Thankfully, self-service options also help the employees and owners. With self-service options, less staff is necessary and the current employees can relax a bit, knowing a good chunk of the process has been completed prior to even speaking with a customer.

THE FINE DINING EXPERIENCE

On the flip side, more people are returning (or turning for the first time) to fine dining establishments after a few years of ordering from DoorDash, UberEats, or SkipTheDishes.. However, customers don’t just want any run-of-the-mill fine dining experience; they want to have the best experience possible. They want experienced wait staff who can recommend dishes, wine pairings, and improve their meal as a whole.

This likely stems from the desire to be waited on after spending so long inside our own homes taking care of ourselves. It feels nice to be wined and dined, and customers want to be reminded of that fancy experience in 2023 and beyond.

A SOLID LOYALTY PROGRAM

One style may seem to fit better for your restaurant, such as paper menus for fine dining and QR codes for fast casual. No matter which approach you choose, you should always have a backup on hand. Leave a table tent with a QR code on it around for guests who prefer to use their phones and have some printed copies for die-hard hands-on customers. That way, you can please everyone.

FULLY CONTACTLESS FAST FOOD

Diners these days are looking for one of two experiences: quick and easy on-the-go fast food or decadent fine dining.

Because customers have such specific desires, it’s much more likely that today’s consumers will find a handful of restaurants they love and remain loyal to them. However, most people want to have the deal sweetened by being rewarded for their loyalty, so offering a solid reward program is a great way to help encourage customers to stick around.

There are many different types of loyalty programs, but point-bank and punch-card

systems are the most popular. Point-bank systems generally allow customers to use their points to buy whatever they want off a certain limited menu, while punch cards usually reward customers with a free item after making a set amount of purchase.

These are both great options, but it’s up to you to decide which is best for your restaurant and your customers. Do you have customers that mostly prefer QR codes? They may also prefer a point-bank system, as they’re often phone-based. Do your customers tend to prefer paper menus? They may well prefer a paper punch card, too! As always, being flexible is important.

CONNECTION WITH COMMUNITY

Now that you know what customers are looking for when it comes to restaurant type, loyalty, and experience, it’s time to think about how you can go above and beyond.

Local restaurants that do more with the community tend to be big hits. For example, restaurants that host craft shows or invite pop-ups for event nights draw bigger crowds. You’ll likely even attract new customers this way, and your restaurant will develop a sense of community. Not only does this mean your restaurant will be a great place to eat, but it will become a fun place to hang out, and a staple in the community for supporting other small businesses.

IT’S NOT 2019 ANYMORE

Restaurants have a duty to evolve with their customers. If your restaurant isn’t providing what customers are looking for in a postpandemic world, they might leave you behind for one that better fits their needs.

Again, the best way to figure out what your customers are looking for is to ask them. Employ the use of comment cards and search through reviews on different platforms to see what your customers have to say. Take their feedback and improve. Your restaurant will be better for it, and your customers will be glad you care about what they’re looking for.

Megan Prevost is a marketing content writer for MustHaveMenus. Her work has appeared in App Institute, Bar Business, Modern Restaurant Management, Small Business Currents, PMQ, FSR, The Daily Fandom, and FanSided.

DESIGN FOR

THE POST-PANDEMIC

Minimalist is out; colour and nostalgia are in

By Tom Nightingale

Perfecting your restaurant design can be tricky but it is a vital step for attracting and retaining customers. How can restaurateurs ensure they are appealing to the contemporary consumer and providing an atmosphere and aesthetic that diners want to experience?

A recent edition of Datassential’s Trendspotting report offered a lowdown on some key and emerging trends in restaurant design that can go some way to capturing consumers’ desires. The report noted that as restaurants continue to struggle to stay afloat in the post-pandemic, inflationinfused climate, more than one in five (22 per cent) of operators have already or considered redecorating dining rooms to improve the ambiance and to motivate more consumers to dine in.

How exactly are they doing that? Datassential’s report assessed some major trends in restaurant design that are prevalent right now and look likely to continue to be popular in the near future.

MAXIMALIST

Taking a minimalist approach has been popular in foodservice in recent years, but it seems bright colour is back in.

The report notes that coloured patterns tend to promote optimism and fun, which are two things that consumers are understandably increasingly seeking out as they look to put pandemic anxiety and pain behind them.

Restaurants that display a maximalist style generally showcase rich textures, walls covered in artwork and/or patterned wallpaper, as well as patterned floors and loud colours. Unlike minimalism, maximalism is all about more-is-more and layering.

Rebecca Kilbreath, editor-in-chief of Restaurant Development + Design, told

Datassential that “nearly every segment type is utilizing lighter, brighter, and even vibrant colour palettes.”

Throughout everything, though, it is vital to consider whether maximalism fits with your restaurant’s brand and brand story.

A brand trying to promote clean ingredients, for example, may actually want to lean more into a minimalist design. However, a concept that is looking to cater to a younger demographic and offer Instagram opportunities, or one that is globally inspired, may want to lean more into a maximalist design as it offers opportunities for showcasing a variety of textiles, objects, artwork, and more.

NOSTALGIC ESCAPE

Just like maximalist colour, nostalgia is a prime way to offer customers an escape that many of them are craving. Nods to times past, as well as creating a vacation feel in a restaurant are a key way of tapping into that sentiment.

Datassential notes that aspects such as mid-century modern elements (arches, circles, curved seating) are trending, as are design elements that throw back to decades such as the ’50s, ’60s, ’80s, and ’90s. This can be combined nicely with maximalist colour, with colours such as soft pink, sage green, terra cotta orange, turquoise, and live plants adding to the nostalgic vacation feel. Small nods here and there can go a long way, such as integrating shell-back seating, using a beachy palette, featuring

mid-century-style furnishings, and so forth.

“I’ve never seen more new restaurants with pink and emerald green interiors before,” added Kilbreath. “Retro colours and looks — think 1980s and 1990s — also seem to be emerging. It’s too early to say if it’s a full-blown trend, but it’s certainly worth watching.”

MONOCHROME

While looking to maximize colour, restaurateurs should also consider monochromatic approaches. These can make for highly Instagrammable locales. Examples right now include a twodimensional-style design, where restaurants are created to look like you are stepping into a two-dimensional drawing.

In that way and in others, monochrome restaurants can go beyond just ambience to become a unique visitor experience, which is particularly important in attracting and retaining customers in the post-pandemic world of high inflation pressures.

FLEXIBILITY

The modern restaurant consumer wants flexibility in how they dine out, and reflecting that in restaurant design is key, added Kilbreath.

“Conceptually, everyone is designing for flexibility: flexible layouts, moveable furniture, anything that gives the greatest flexibility to operators,” she told Datassential. “Moveable seating and creating flexible zones are important because so many restaurant operators have found new revenue streams. Being able to transform a private dining space into a classroom for in-person and virtual events, for example, is a common practice now.”

The new kind of Instagrammable

Finally, Kilbreath noted that while designing for the modern consumer is vital, restaurateurs should be savvy about how they appeal to the social media-savvy generations.

“Designers are trying to move away from selfie walls and other super obvious statements [but] designing for our phonecentered lifestyle is still a thing,” she said. “Instead of designing an obvious social media element, though, designers have started designing with customer photography in mind. That can mean

spotlight lighting over tables so that food photos look better, using wall coverings or patterns in the design that pop in backgrounds, or featuring upgraded tabletop elements that photograph well.”

DON’T BE AFRAID TO MIX AND MATCH

Datassential’s report concludes by encouraging operators and restaurant designers to be bold in mixing and matching these trends.

Monochromatic designs can be maximalist, as can nostalgic designs. There isn’t necessarily a clear one or the other when it comes to design, which is why it’s OK to take inspiration from multiple design trends and merge them in new ways that make sense for your operation. Combining key elements – if done well –can provide a unique, sensory, and memorable experience.

Ultimately, the key to nailing a warm, welcoming, and standout restaurant design is that the design should always reflect the brand, its goals, and the menu.

These trends analyses and Rebecca Kilbreath’s quotes were taken from the Datassential Restaurant Design Trends report that was featured as Volume 103 of Datassential’s Trendspotting report.

“The modern restaurant consumer wants flexibility in how they dine out, and reflecting that in restaurant design is key.”

What’s around the corner?

By Travis Traini

In many ways, it seems the restaurant industry is getting back on track; however, operators are still experiencing strains on their profitability.

A survey completed in May 2022 indicated most Canadians (89 per cent) feel comfortable eating indoors at a full-service restaurant compared to just 48 per cent the year before1. While that is a huge increase in consumer confidence, restaurant traffic is still recovering, slowed by the shift to remote working situations (32 per cent of respondents to that survey indicated they work mostly or entirely remotely)2

While customer traffic at some operations is beginning to return to 2018 and 2019 levels, the operating climate and expenses are significantly different from these pre-pandemic periods. A survey conducted by Restaurants Canada in July 20223 indicated 29 per cent of respondents were operating at a loss, and 22 per cent were breaking even. More restaurant closures are expected, and a greater number of permanent restaurant closures were recorded in May, June, and July than in the previous 12 months combined, with new openings not offsetting the number of closures.

Against this backdrop, fsSTRATEGY conducted a survey of restaurant executives in September 2022.

When asked how they expected 2023 traffic to compare to 2022, over 40 per cent expected traffic to increase by up to 10 per cent. In the current operating climate, many respondents expected operating costs (as a percentage of revenue) to also increase in 2023. Greater than 55 per cent of respondents expected food costs to increase in 2023, with 26 per cent expecting an increase of greater than two per cent of revenues, compared to 2022.

The greatest continued operating challenges anticipated by respondents included staff retention/labour shortages (especially skilled labour), food costs, economic effects on customer spending, interest rates and other operating cost increases. Respondents indicated that in the past 12 months compared to 2019, filling positions has become more challenging for the back-of-house (86 per cent), managers/supervisors (71 per cent), and front-of-house (62 per cent). Restaurants Canada indicated restaurants are operating at an average of 80 per cent of their normal capacity due to labour shortages4. Operators are changing work and compensation packages to attract staff, including increased base wages (excluding changes to minimum wage), offering more schedule flexibility, and increasing paid benefits.

To operate profitably and grow revenues in the current market, top reported strategies included adding new locations, capturing market share from competitors, modifying menus to reduce costs of goods sold, growing average checks, and modifying operations and/or facilities to reduce labour costs. Other opportunities include making greater use of technology, social media marketing, taking advantage of greater site availability (due to closures/vacancy), virtual brands, growth in non-traditional revenue streams (grocery/retail), and focusing on key operating strengths.

Heading into 2023, restaurant operators may seek to combat rising costs and labour availability through automation technology, upgrading online/mobile ordering and payment options, POS upgrades, and inventory management systems. Most survey respondents indicated they plan on using third-party delivery in the future, and most use multiple third-party delivery platforms right now. Certainly, millennials and Generation Z customers prefer restaurants with technology options for ordering and payment. Operators should be looking to technology, not only to assist with operating challenges but to continue to be attractive to younger generations of customers.

1. Angus Reid Institute, May 2022

2. Angus Reid Institute, May 2022

3. Restaurants Canada’s Q2 2022 Restaurant Outlook Survey

4. Restaurants Canada, RC Intel – Foodservice Facts 2022

Travis Traini is a Principal at fsSTRATEGY, a consulting firm specializing in strategic advisory services for the hospitality industry, with an emphasis on food and beverage.

WE DON’T BREW OUR BEER FOR THE AWARDS. BUT HE DOES!

Our brewmaster, Andrew Kohnen, threw away a successful career in logistics to pursue his dream of reconnecting with the brewing roots of his family. This carried him to the UK’s prestigious Brewlab in Sunderland, England, where he procured the alchemy that would drive his signature brewing style.

He took what he could from there and ventured to Scotland, Cornwall, and ultimately to Krefeld, Germany, working in the same brewery that had belonged to his ancestors. He came home to Canada for Hockley.

You could call it dumb, but we call it destiny.

Brewmaster