CRFN Winter 2024 by MediaEdge

Canadian

Winter 2024

Restaurant Foodservice News Official Magazine of the Culinary Federation

STATE OF MIND A LOOK AT HOSPITALITY WORKERS AND THEIR MENTAL HEALTH

Publication Agreement #40033126

MENU MATTERS Meeting sustainability goals with a menu makeover — Page 56

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Canadian Trailblazer Beertown | Tech tools for the win | Creating culture for retention | Q&A with The Allergy Chef

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LOYALTY HAS ITS REWARDS Greenbridge Foodservice programs are helping to move the industry forward

hese days, competition in the foodservice industry is fierce. With so many businesses still struggling to recover, operators need to make the most of every opportunity to get ahead and stand out. It’s companies like Greenbridge Foodservice that are helping to find ways to add value and provide the tools that businesses need to compete in today’s marketplace. As a marketing organization founded in 2014, Greenbridge supports independent restaurants and distributors across Canada through its Brand Points PLUS Rewards Program. The program supports over 14,000 independent restaurants with marketing, promotions, and a rewards catalogue allowing businesses to earn and redeem points with products from nationally recognized brands. From its inception, the program was designed to support national brands and independent restaurants with a network connecting sales reps, managers, distributors, and more. After much success, Greenbridge has expanded the program, introducing Brand Points PLUS Cash earlier this year. “We looked at the industry as a whole and we saw a need for support for the independent operators. Brand Points PLUS Cash is a marketing strategy allowing our independent operators to continue to collect points for the rewards program, but also affording them a cash rebate when they buy through our distribution network,” said Brian Hopkins, CEO at Greenbridge Foodservice. “This program also highlights national brands, offering them an advantage in the marketplace.” Along with the rewards and cash incentives, the program offers even more value to its nationwide membership with access to valuable tools at their fingertips. “We also offer the option of using their

earned cash to purchase assets like website builders, HR components, food costing tools, and more, to help their businesses thrive,” Hopkins explained. So, this part of the program not only allows members access to practical services at ‘no cost’ but it also provides them with the opportunity to build their businesses and get ahead. Having spent a lot of time building their own business, Greenbridge has devoted many hours to creating new and innovative strategies to help their distribution partners, sales teams, and independent operators grow their businesses. And as pricing certainly remains top of mind in today’s economy, the goal remains to provide their members with the best possible program for the marketplace. “This program allows operators to use that income to add value to their restaurants where they need it the most to add profitability to their business. That’s our mission,” said Hopkins. The Brand Points PLUS Rewards and Brand Points PLUS Cash programs serve to lift the whole foodservice industry up, including distributors like Flanagan Foodservice, one of the founding members of the Brand Points PLUS Rewards Program. The opportunity to take advantage of a unique marketing advantage helps independent distributors like Flanagan’s help their clientele, the independent restaurant operators. Flanagan Foodservice, founded in 1977, is a Canadian, family-owned distributor that serves over 7,000 restaurants and foodservice operators in Ontario. With branches in Kitchener, Sudbury, and Whitby, Flanagan’s has grown to become the largest independent distributor in Canada, servicing Ontario as well as New Brunswick, and Newfoundland through

Capital Foodservice and FJ Wadden. Greenbridge’s programs allow Flanagan’s to be able to partner with them to support marketing nationally branded products throughout Canada through their members. “We are excited that this new offering helps to enhance the exclusive Brand Points Plus program for Greenbridge members,” said Barry Reid, VP of sales and marketing at Flanagan Foodservice. “It’s a unique program that our sales team can offer to the independent marketplace, focusing on helping that sector remain competitive, and helping to provide some cash back that they can use to help move forward,” Reid continued. And the programs are popular with its members! “We’ve received lots of positive feedback on the Brand Points Plus Rewards program so far and we’re very excited for our customers to also be able to participate in the Brand Points PLUS Cash program,” Reid says. These incentives provide opportunities for independent restaurants to use their points where they need them most and the vendors themselves are able to promote their products across Canada. Tying so many elements together, these types of industry-wide endeavours move everyone forward. As the industry works to get back on its feet, operators will need to take advantage of opportunities like the Brand Points PLUS Rewards and Brand Points PLUS Cash programs, which continue to add elements that increase support for the marketplace with even more services and value for their members.

CHICKEN IS CANADA’S MOST AFFORDABLE AND POPULAR MEAT PROTEIN! TRANSPARENCY IS IMPORTANT.

Canadians want to know where their food comes from and feel good about the choices they make. The Chicken Farmers of Canada are proud of the chickens they raise, how they raise them, and their contributions to a sustainable future. Use the Raised by a Canadian Farmer logo to show your customers that you offer the high-quality Canadian chicken they want. You can find out more at chickenfarmers.ca. Chicken Farmers of Canada is here to support your business. Reach out with questions or for support with inquiries about the chicken you offer: communications@chicken.ca

contents Winter 2024 VOL. 15 NO. 2

COVER STORY 22 State of Mind A look at today's hospitality workers and their mental health

SPECIAL SUPPLEMENT

18 DEPARTMENTS

FEATURES

6 Editor’s Note A season of change

18 Menu Trends Trending treats for winter dessert menus

8 Canadian Trailblazer Beertown is thriving with vision, mission, and values that put people first

47 Staffing Keep top talent with a focus on company culture

14 Chef Q&A Examining the "free-from" world and how restaurants can safely serve their guests

50 Technology How restaurants can leverage technology to drive loyalty and boost profits

60 Crunching Numbers Insight into today’s customer spending and its effect on restaurants

52 Marketing Why menu engineering is a must for restaurants

“

29 The Culinary Federation’s À LA MINUTE

ADVERTISER FEATURE (FROM OUR PARTNER)

39 Raising the bar on plant-based By Gardein®

56 Sustainability Meeting sustainability goals with a menu makeover

A rising tide needs to happen where there’s awareness of the issues, of how fragile the restaurant business model is right now, and what is required to make it right.

”

EDITOR'S NOTE

Canadian

Restaurant Foodservice News The official publication of the Culinary Federation, RestoBiz.ca, RestoBizBYTES and RestoBizGuide. PUBLISHER: Chuck Nervick chuckn@mediaedge.ca EDITOR: Jessica Brill jessicab@mediaedge.ca

A SEASON OF

CHANGE A

s we say goodbye to 2023… And we move into 2024, we take a look at how far we’ve come and where we’re headed. While many restaurants are still on the path to recovery, there is light at the end of the tunnel, as we apply the lessons we’ve learned to forge a path forward. This Winter 2024 issue of Canadian Restaurant & Foodservice News examines today’s foodservice industry, from technology to traffic, loyalty, menu trends, and more, as the industry continues to evolve. Our cover story tackles a critical topic in today’s foodservice landscape: the state of the industry’s mental health. Addressing factors like labour, working conditions, societal shifts, and beyond, this piece offers a broad view of the way forward as we navigate these challenges. Our Canadian Trailblazer story features Beertown, a company continuing to grow by building relationships from the top down, prioritizing staff, and strengthening partner relationships. We learn how they have been able to thrive through it all with vision, mission, and values that put people first. As we approach what’s often the busiest time of the year, operators continue to compete for diner dollars, so we offer suggestions for your seasonally sweet menu, and highlight how menu engineering can boost your bottom line. As we examine top restaurant menus, we also focus on sustainability and how plant-based items can help restaurants reach their environmental goals, connect with customers, and raise revenues. This issue’s Chef Q&A includes valuable insight from Kathlena, The Allergy Chef, who sheds light on the “free-from” world and what it means for restaurants to safely serve their guests, helping operators create inclusive menus. Our Culinary Federation insert, A la Minute, reflects on the Culinary Federation’s 60th Anniversary National Annual Conference, along with looking back on many of the federation’s events across the country throughout the year. As we head towards the end of 2023, we look ahead to a bright foodservice future in 2024 with solutions, service, and success. Can’t wait for you to read this issue! Jessica Brill jessicab@mediaedge.ca

DIGITAL MEDIA DIRECTOR: Steven Chester stevenc@mediaedge.ca ART DIRECTOR: Annette Carlucci GRAPHIC DESIGNER: Thuy Huynh PRODUCTION MANAGER: Ines Louis inesl@mediaedge.ca CIRCULATION INQUIRIES: Adrian Holland circulation@mediaedge.ca CONTRIBUTING WRITERS: Mo Chaar, David Hopkins Matt Parkin, Mark Plumlee Vince Sgabellone, Riana Topan

Magazine Editorial Advisory Board Jason Bangerter

Gary McBlain

Executive Chef, Langdon Hall Country House Hotel and Spa

National Director of Culinary ServicesAmica Mature Lifestyles Inc.

Donna Bottrell, RD

Brent Poulton

Owner, Donna Bottrell Food Consulting

CEO, St. Louis Bar and Grill

Andrea Carlson

Doug Radkey

Chef/Owner, Burdock and Co.

Owner and Director of Operations Key Restaurant Group

Connie DeSousa and John Jackson

Matt Rolfe

Co-owners/chefs, Charcut/Charbar

Jeff Dover

CEO and Hospitality Leadership Coach/Speaker, Results Hospitality

Principal, fsSTRATEGY

Ryan Marquis Corporate Chef, CW Shasky

PRESIDENT:

Kevin Brown

SENIOR VICE PRESIDENT:

Chuck Nervick

Published by: MediaEdge Communications Inc. 2001 Sheppard Avenue East, Suite 500 | Toronto, Ontario M2J 4Z8 Tel: 1-866-216-0860 Fax: 416-512-8344 E-mail: info@mediaedge.ca | Website: www.restobiz.ca Copyright 2023 Subscription Rates: Canada: 1 year, $50*, 2 years, $90*, US $75, International $100 Single Copy Sales: Canada: $12* * Plus applicable taxes Publications Mail Agreement No: 40033126 PAP Registration No. 10983 ISSN 1494-7625. We acknowledge the financial support of the Government of Canada through the Publications Assistance Program towards our mailing costs. Views expressed are not necessarily those of Canadian Restaurant & Foodservice News or the editorial staff. Although every care will be taken of material submitted for publication, Canadian Restaurant & Foodservice News, its servants or agents accept no responsibility for their loss, damage or destruction arising while in its offices, in transit or otherwise.

SUSTAINABILITY IS CORE TO CANADIAN CHICKEN FARMING THE CANADIAN CHICKEN INDUSTRY HAS ONE OF THE LOWEST CARBON FOOTPRINTS GLOBALLY. In the past 40 years, the sector’s carbon footprint was reduced by 37%. The sector reduced water consumption by 45% during the last 40 years.

62% of the sector’s energy use comes from renewable sources. Canadian chicken farmers take their role as stewards of our land seriously, and they are proud of their work to care for their flocks and the environment.

YOU CAN FIND OUT MORE AT CHICKENFARMERS.CA.

FOOD FOR THOUGHT Beertown is thriving with vision, mission, and values that put people first By Jessica Brill

8 Winter 2024 | Canadian Restaurant & Foodservice News

CANADIAN TRAILBLAZER

he foodservice industry has spent the last few years in recovery m o d e a m i d s u p p ly c h a i n disruption, inf lation, and labour shortages, but some restaurants have found a way to thrive through it all. By focusing on relationships from the top d ow n , p r i o r it i z i n g s t a f f , a n d strengthening partner relationships, Beertown continues to grow, providing guests with exceptional experiences. “Those were certainly trying days, but through it all, there was hope and opportunity and that’s what we tried to stay focused on,” says Jody Palubiski, CEO of Beertown, referring to the challenges faced during the pandemic. “We moved forward with integrity, doing all we could to continue forging ahead.”

“It seems simple, but true hospitality doesn’t call for bells and whistles.”

THEN AND NOW

The concept of Beertown was born during the Great Recession. Despite the challenges the industry was facing in those days, the Charcoal Group, established in 2003, had already built a loyal following in the Kitchener-Waterloo area – and it was time to diversify. After researching the market and identifying the biggest emerging trends in hospitality, they set out to become the leader in the craft beer dining revolution, opening the first Beertown in Cambridge in 2012.

“In those early days, filling 30 taps in that first Beertown was a tough task. Now, though, there are over 400 breweries in the province, and we work hard to curate a fantastic, diverse offering while also helping smaller breweries reach the public and grow their businesses,” says Palubiski. As hospitality continued to evolve, it became about quality over quantity. The idea of getting people together to experience two really well-crafted

www.restobiz.ca | Winter 2024 9

CANADIAN TRAILBLAZER restaurants are still operating at a loss, with only 17 per cent reporting that they are breaking even, so what’s the secret to Beertown’s continuing success? As many operators continue to struggle with post-pandemic recovery, Beertown’s perseverance and compassion stand out as they move forward with a “people first” approach. According to Palubiski, Beertown’s “vision, mission, and values have evolved, but they have always remained the same at their core and we used those as tools. We adopted the mantra ‘do what we say we’re going to do’ and we followed through, from our teams to our partners, even when it wasn’t easy.” Like many businesses, the company focused on keeping as many people employed as possible during those challenging times, as they worked to ensure physical, financial, and emotional safety for their teams. And as the rules changed and municipalities allowed patios to open up, the company did everything they could to offer more space for guests and get staff working again. But putting people first isn’t just about scheduling, and for many restaurants, communication was critical as the foodservice industry navigated products is what Beertown is all about, and that is where they found their niche. Today’s consumers are looking for more from their restaurants and it’s a race for operators to stand out, to provide that exceptiona l dining experience, and to earn a loyal clientele who will keep coming back. “We approach hospitality in an ‘old school way’ where getting to know your guests and making sure they know that they are valued and appreciated is our top priority,” says Palubiski. The foodservice industry is everevolving, and there has been a shift in recent years, with operators embracing a back-to-basics approach towards service and hospitality practices. Beertown has doubled down on this philosophy, recognizing that there are plenty of other restaurants to choose from, and showing their gratitude when customers make Beertown their destination of choice. “It seems simple, but true hospitality doesn’t call for bells and whistles,” Palubiski confirms. THE CHALLENGES AND THE TRIUMPHS

Studies show that one-third of Canadian 10 Winter 2024 | Canadian Restaurant & Foodservice News

CANADIAN TRAILBLAZER

through unprecedented times. Staying in touch, providing support, and continuing to build strong relationships and passionate teams was the Beertown way. “We called every single team member every week to check in, got some mental health training for our management so as they were making those calls, we could get a sense of where everybody was. We were trying to track flags to be able to support our teams with an expanded benef it

program and all the support we could give,” says Palubiski. Beertown also worked hard to maintain and strengthen relationships with partners and suppliers, promising to pay as promptly as possible, while working on ways to accommodate everyone. That same approach was taken with landlords, and as they followed through on their promises to their partners, respect and loyalty were cemented.

Due to that established trust and those strong relationships, Beertown was able to minimize staffing shortages and even avoid many of the supply chain issues that plagued other businesses. “We were all part of the same team. We had held hands through it all,” explains Palubiski. As an independent company with partners and a long history in hospitality, it’s true that Beertown was wellfinanced, without some of the same

www.restobiz.ca | Winter 2024 11

CANADIAN TRAILBLAZER

pressures or hurdles that many other operators faced. But as Jody explains perfectly, “You can have death by a thousand cuts, but you can also have success by a thousand solutions, so if you look at all angles and are doing the right things, good things will happen over time.” THE GUEST EXPERIENCE

As restaurants compete in today’s fierce economy, they work to set themselves apart, create worthwhile experiences, and to attract guests who will return as loyal patrons. There are many ways to tackle these goals, from increased value to better customer service to improved efficiency, and beyond. Along with these practices, Beertown’s extensive menu helps deliver that memorable experience and leave a lasting impression. As part of their mission to make guests feel appreciated, Beertown has created a diverse and unique menu with something for everyone, including an impressive array of plant-based and gluten-friendly options. These chefinitiated recipes are helping the

restaurant stand out with menus showing guests that they are valued, that their choices are supported, and that they have a place at the restaurant. As dining habits shift and consumer values change, connection is the common thread. Consumers are seeking to build relationships with the businesses they frequent, becoming part of the family at their favourite restaurants. Putting people first means looking for o p p or t u n it i e s t o exc e e d g u e st expectations, to really listen to their feedback, and to let them know how much they are truly valued. Celebrating team successes and creating a community with your guests and your staff is how winning culture is created. At Beertown, success is celebrated with recognition for moments of truth each week. “These moments with guests are so moving, from getting to celebrate something joyous together to help bring a little light to someone going through a tough time,” Palubiski says. “We really celebrate those moments.” Striving to find those opportunities is another way that this company is

12 Winter 2024 | Canadian Restaurant & Foodservice News

leading the charge at elevating the customer experience and encouraging team members to go the extra mile. As an example, Palubiski tells a story of a couple recently visiting the restaurant on their way back from the Kentucky Bourbon Trail, after getting turned around at the border and missing their anniversary trip. Restaurant staff, upon hearing about their disappointment, went out and purchased mini-Bourbon bottles, printed out tasting notes, and included a restaurant gift card to thank them for choosing to celebrate with Beertown. “It’s moments like these that matter; it’s the idea that it’s worth the effort, the time, or the cost to create something specia l for someone,” Palubiski says. It’s hospitality at its core, moving the industry forward with passion and compassion. As Beertown continues to grow and thrive during the next five years, with signed leases in London, Whitby, and several other locations, they will continue their quest to put people first – and at the end of the day, that’s what hospitality is all about.

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Q&A

THE ALLERGY

CHEF

CHANGING THE WORLD, ONE BITE AT A TIME By Jessica Brill

14 Winter 2024 | Canadian Restaurant & Foodservice News

Restaurants work hard to create and serve delicious dishes, but with ever-changing consumer habits and diner preferences, this can be a challenge. When you add food allergies to the equation, chefs can really have their work cut out for them when crafting dishes that are available to a broad range of customers. Kathlena, The Allergy Chef knows this challenge well and has made it her mission to educate parents and professionals about the world of allergies and food prep.

“Food brings families together, it’s the heart and soul of family gatherings and to experience exclusion in those moments can be heartbreaking,” she says. This is a familiar story for Kathlena, who has more than 200 (contact and airborne) food allergies and intolerances. We spoke with Kathlena, who has spent much of her life figuring out ways to overcome dietary obstacles and raise awareness, to get her insight on menu creation and the secret to restaurants increasing inclusivity on their menus. This interview has been edited for length and clarity. CRFN: What are the most common food allergies or

sensitivities that restaurants need to take into account?

Kathlena: “free-from” foods are foods made without specific ingredients like gluten, dairy, or nuts, making the dish or product suitable for those with allergies or intolerances. There are many government sources that provide lists, but most include wheat, eggs, soy, peanuts, treenuts, coconut, fish, shellfish, and sesame, though these lists vary from country to country, including additional items like celery, mustard, and more.

Now, this list is long, but it certainly does not mean that everything on the list needs to be excluded from menus. It means that chefs and serving staff need to be aware of them and where they hide in your menu. For example, a lot of people forget that vegetable stock contains celery, and that can be a problem for someone who is allergic, if that stock is used in the risotto, and celery is not listed on the ingredient list. CRFN: What steps can restaurants take to make it easier for

guests with sensitivities or allergies to enjoy their menus safely?

Kathlena: It’s crucial to recognize that there are no absolutes, and that makes it really complicated for restaurants to try and cater to people’s needs when they’re all different.

There are many things that restaurants and chefs can do to promote transparency and inclusivity. The first thing is addressing menu clarity. The best example I saw of this was when a restaurant I visited had assigned a number for each top allergen and a legend to explain the numbers. They then labeled each dish, including every allergen (by number) that was in the dish. This made it easy for people with allergies to spot a restriction and make a simple menu choice. I also suggest using brand names on the menu. Often restaurants don’t want to include that information, but it can make it easier for a customer who knows and uses a brand that they know is safe for them. Next, make guests aware if a dish can be easily modified. You can simply use an asterisk or a symbol so people know that there is an alternative available that guests with allergies may be able to enjoy. Be careful with this one not to promise www.restobiz.ca | Winter 2024 15

Q&A

something you can’t deliver, though. As well, providing a menu with very basic choices that never change and accommodating people with the most common allergies will guarantee that there is something for everyone on the menu. Be honest about your limitations. I have been to a few restaurants where the staff has flat-out said they cannot safely accommodate my allergies and that’s so important. People can’t always be accommodated and it’s vital for restaurants to be realistic and honest about what they can and cannot do. Really, the easiest and best way to address this with guests is to have a complete ingredient list (available upon request) for every recipe and dish – this allows people to know exactly what they’re ordering, with the added perk of encouraging restaurants to focus on quality, rather than quantity. Transparency benefits everyone. CRFN: You mentioned a basic menu available to “free-from”

guests, what does a menu like that look like in a restaurant kitchen?

Kathlena: Sometimes restaurants think they need to make fancy meals to make customers happy but, in this case, inclusion is the key and having options that these customers 16 Winter 2024 | Canadian Restaurant & Foodservice News

can enjoy is the most important part of the process. Keeping it simple in the kitchen with cost effective options means making dishes in advance and separately from the rest of the dishes in your kitchen. For example, plain rice or quinoa with baked chicken and steamed veggies would be accessible for 95 per cent of the “free-from” community. Another choice would be chili made with basic ingredients with fries or onion rings made in a dedicated fryer. This is a great one to make ahead and freeze portions so it’s available whenever you need it without going bad and getting wasted. There’s even the possibility of creating a simple “free-from” pizza. There are companies that make allergen-free pizza crusts that can be thawed out, add a basic sauce, add a dairyfree cheese (or no cheese), a few toppings as per customer needs, cook it on a clean tray and your customers can enjoy some dishes from your restaurant. “Free-from” pasta is another simple option. Use a dedicated pot with its own water, create a simple tomato sauce, and chefs can even make meatballs in advance and freeze them individually, so they are easily pulled out and thawed as needed.

Q&A

Are these options available to every restaurant? Of course not, but they can provide a possibility for guests with allergies. If there is an unavoidable risk of cross-contamination, then even these will not be safe options for your “free-from” guests. Allergies can be really isolating and if chefs and restaurants can provide a place for guests with allergies to gather and celebrate safely, then that’s a gamechanger. CRFN: How can diners help improve their own

experience?

Kathlena: Customers need to be responsible for their own safety as much as they can by doing the research to have a safe and enjoyable dining experience. Diners should talk with a chef or manager, clearly communicate their dietary needs, ask questions about ingredients, and so on. One of the worst things a diner with food allergies can do is to simply show up without having communicated with the staff in advance.

There are also resources out there to help, like apps that contain user-generated reviews of restaurants and brands for the “free-from” community. Some even include filters so people can plug in their allergies and the information is targeted specifically to the user’s needs, serving as a simple reference for diners. Do your due diligence though, after you find a possibility in the app, call the restaurant to confirm their ingredients and what they can do to avoid disappointment and enjoy your experience safely. CRFN: What’s the most important takeaway for

chefs and diners when dealing with allergies?

Kathlena: It needs to be a team effort, driven by customers, it’s not a restaurant’s responsibility to manage your health. By the same token, restaurants are responsible for providing safe experiences and if they claim something is “free-from,” then it needs to be. There needs to be effort on both sides.

If you are a “free-from” customer, make it easier for a restaurant by dining during the off hours which gives the team the time and space to get your order right. Be thoughtful. Go into all of this with eyes wide open, customers need to be reasonable with their expectations and restaurants need to be truthful with their promises. And both sides need to get educated. Take training, learn as much as you can. The more I can shed light on this subject and help share information, the happier I am. This situation is ever-evolving, and inclusion is not perfect, but where there’s a will, there’s a way. www.restobiz.ca | Winter 2024 17

SWEET SPOT Trending treats for winter dessert menus By Mark Plumlee

18 Winter 2024 | Canadian Restaurant & Foodservice News

MENU TRENDS

‘Tis the season get guests excited for new, craveable, seasonal treats on your menu. Desserts remain a popular item for diners, and although 21 per cent of diners say they’ve eaten dessert in the last 24 hours, studies show that number is actually closer to 63 per cent. Now’s the perfect time to add holiday LTOs that can help you stand out and maximize those margins. With so many delicious flavours to choose from, which fan favourites will have your customers coming back again and again? Whether it’s for grab-and-go items you’re after or a full-on dine-in dessert menu, it’s the most wonderful time of year to focus on festive flavours and delicious desserts. Need some inspiration? Keep reading for some creative takes on holiday classics and some unexpected winter treats that are bound to get your guests in a very merry state of mind. COOKIES, COOKIES, COOKIES!

Cookies are so versatile, satisfying that craving for something sweet at the end of the meal, but there are so many cookie options, it can be hard to decide which flavours are the best fit for your menu. Here are a few popular options that might hit your customers’ fancy: You can’t have a holiday menu without gingerbread – it’s one of the most iconic holiday cookies. But you don’t have to just stick to the basics, think about creations that work with your brand and will offer fun and delicious options for your guests. Want to keep things simple or add a rustic touch? Consider offering soft, ginger molasses cookies. These treats taste like pure holiday bliss, but don’t require cookie cutters or time-consuming decorating.

Snowballs are another classic choice. These buttery round cookies rolled in confectioners’ sugar go by many names, including Mexican Wedding Cakes, Russian Tea Cakes, and even Mouldy Mice! Not only are they a great stand-alone item, but they’re also a fantastic cookie to bag by the dozen and sell as a gift item or add to cookie tin assortments. The basic recipe can be adapted in any number of ways — you can add nuts, citrus, chocolate, or any number of ingredients to create a signature sweet for your restaurant. Decorated sugar cookies are a crowdpleaser, and while they do require a little extra time, they are an extremely versatile offering. They can be rolled out, shaped with themed cookie cutters, and decorated in any number of festive ways, can be stacked and made into holiday sandwich cookies, or you can really impress your guests with stained-glass window cookies. Customers love the classics, and these cookies are always a crowd-pleaser. Another way to mix up your holiday cookie offerings? Offer customers something they’ve never tried before by creating a cookie that’s all your own. You could offer your twist on a traditional treat by adding in something special or come up with a signature cookie that will get your guests coming back for more. www.restobiz.ca | Winter 2024 19

MENU TRENDS

GINGERBREAD BAKED GOODS

Look beyond the cookie! Gingerbread is a favourite festive flavour, but it doesn’t just have to mean cookies - think of ways to incorporate it on your menu in a new way this winter. Looking to attract families to your restaurant? Gingerbread houses might just do the trick! They can be offered as fully constructed homes for sale, or you can sell gingerbread house kits that can perform doubleduty as a family-friendly activity or host and hostess gift.

But don’t stop there! The inimitable flavour of gingerbread can also be incorporated into so many non-cookie treats, ranging from gingerbread cake with spiced buttercream to quick breads, scones, or even a gingerbread cream pie. And don’t forget beverages! Gingerbread is commonly featured in lattes, alcoholic beverages, milkshakes, and more, so the sky’s the limit with this spicy seasonal favourite. EGGNOG-FLAVOURED EVERYTHING

Eggnog isn't just for drinking, its signature creamy-spicy flavour can give a little oomph to just about anything on your dessert menu.

Traditionally made with eggs, cream, milk, and sugar, there are a variety of ways to use it to add holiday cheer to your menu. And these days, there are many variations, including dairy-free options, so not only is it delicious, but it can also be a festive addition to your plant-based menu. Opportunity nogs! Whether it’s homemade eggnog cream-filled pop-tarts, eggnog donuts, or an eggnog ice cream cake, consider adding some eggnogflavoured treats to this year’s winter menu. SEASONAL PIES

Pie is practically a requirement for Thanksgiving, but the demand doesn’t go down as the holiday season progresses. In fact, National Pumpkin Pie Day is actually on December 25 — now there’s a case for Christmas pie! While apple, pumpkin, and pecan pies are all classic, it can also be fun to mix things up a bit. Here’s a chance for you to use local, seasonal ingredients for a sweet celebration, creating pies that are only available at this time of year. Mini desserts are topping trend lists this year and pies are the perfect mini treat! Add them to your to-go menu, kids’ menu, or feature a sampler platter with sweet and savoury options for guests to share at the table. Whether you’re focused on selling slices, full pies, or mini versions, your guests will feel comfort and joy with this nostalgic menu addition. PEPPERMINT SWEETS

Give customers the royal treat-mint with some minty sweets! As peppermint lattes abound on QSR menus, its flavour complements everything from hot chocolate to ice cream. It’s a versatile flavour that’s becoming synonymous with the holidays. 20 Winter 2024 | Canadian Restaurant & Foodservice News

MENU TRENDS

W hile m i n t c a n e a s i ly b e incorporated into simple cookies or cakes, it can also be added to more extravagant and decadent baked goods. Think shortbread, cheesecake, yule logs, meringue, and more. Too complicated? Keep it simple for kids and kids-at-heart with peppermint brownies on the menu.

SWEET WINTER WISHES…

Forget sugar plums — the real visions dancing in most peoples’ heads at this time of year involve cookies, cakes, and pies. Is your restaurant ready to

satisfy your customers’ cravings and keep them coming back for more? Consider adding some of these delicious baked goods to your winter menu this year!

Mark Plumlee is the Sr. Editor for MustHaveMenus, a DIY design and digital marketing service for restaurants, and has written for CRFN and many foodservice publications on food industry trends and technology. www.restobiz.ca | Winter 2024 21

CURRENT STATE O A look at today’s hospitality workers and the state of their mental health

The last few years have certainly taken a toll on the hospitality industry. However, some would argue it wasn't all doom and gloom, as restaurants adopt technology and review operations to boost efficiency and their bottom lines. Perhaps even more importantly, the pandemic shone a bright and critical light on the working conditions and mental health of foodservice and hospitality workers. By Jessica Brill

22 Winter 2024 | Canadian Restaurant & Foodservice News

COVER STORY

OF MIND

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COVER STORY

Photo: Curtis Comeau Photography

“I would argue that there has always been a labour crisis,” says Peter Keith, chef, entrepreneur, and director of the eHUB Entrepreneurship Centre at the University of Alberta. He points out that the pandemic was a wake-up call, drawing attention to some of the fundamental issues that so many people in the industry are facing. “Mental health and wellness are inherently tied to the way that our industry works, so we need to be asking how to build this better and move forward together,” he says. THE CURRENT STATE

Historically, the foodservice industry has demanded long hours, minimal time off, stressful scheduling, and very little work-life balance, causing many people to experience burnout. The added stresses of the last few years are keeping that cloud over many workers, managers, and owners. The great resignation was really tied to uncertainty and the possibility of losing your job, and your business. That pressure continued to build without any real relief before people had to go back to work. Anxiety is another cause for concern. Most restaurant employees are familiar with the anxiousness that comes with knowing that you will have a stressful day at work, maybe there 24 Winter 2024 | Canadian Restaurant & Foodservice News

will be big tables, a busy event, a lot of prep, or not enough staff. It’s these kinds of conditions that can keep anxiety high as staff stays in a fight-or-flight state, affecting them at work and their ability to attain work-life balance. We can’t overlook addiction as a catalyst, too. With late nights, consistent proximity to alcohol and drugs, and the social isolation of being at work when everyone is home (and vice versa), many foodservice workers turn to drugs and alcohol to try and alleviate that stress. Keith says we need to look at the bigger picture. “It’s not a matter of simply working hard or paying your dues – no one is questioning that, but it’s about creating a better life for generations to come. Hard work doesn’t cause mental health issues.”

COVER STORY

Hospitality is inherently stressful work, alcohol will always be in close proximity, and the hours will always be in opposition to many of our friends and family, but Keith asks, “What does the structure of these roles need to look like so people can cope in a healthier way, with a natural recovery?” MAKING PROGRESS

While we have a long road ahead of us, mental health is something that people are talking about, and awareness itself is progress. Some of this progress has been forced as a result of the lack of skilled labour but it is also a pull from leaders who have finally reached a place where they have a platform and are in a position to make change. As well, Keith points out that there has been a shift in the workforce - the 16 to 24-yearolds of today know what they want and they are willing to sit at home unemployed, rather than settle for working under conditions they don’t think are right. “It’s practices like these that will force our industry to change,” he says. He acknowledges that these steps are relatively new, but while wellness should always have been a priority, historically the majority of the workers were not raised to know and talk about mental health. “It’s not that the older generations don’t care, it’s just that it wasn’t talked about, or it wasn’t socially acceptable, or maybe they just didn’t have the language to have those conversations,” he says. MOVING FORWARD

As the desire for change becomes more mainstream and the stigma of mental health challenges fades away, we need to question the

www.restobiz.ca | Winter 2024 25

COVER STORY

reasoning behind working so many hours for, in many cases, such a low rate of pay. Finding balance is not an easy feat, but Keith suggests that it can be better achieved with a shorter work week. Adopting a four-day work week, or a four-on-four-off schedule may create more balance in the industry, as overworked team members struggle with the time to catch up on sleep, recover mentally and physically, and perform necessary tasks like laundry and grocery shopping. Many are left wondering how they will have the time to enjoy their lives. However, it’s not just as simple as a schedule shift. This solution would require employers to have more people on staff and have better cross-training so that more people can perform the same tasks on different days. This takes work and money, and that's a challenge for many right now.

26 Winter 2024 | Canadian Restaurant & Foodservice News

Another issue Keith addresses is tipping, advocating for a future without restaurant gratuities, where foodservice pricing structures account for fair pay for everyone, eliminating the need for customers to make a split-second decision at the end of their transaction. “The issue with the gratuity system we have in Canada is that it’s left up to the customer, creating a kind of inherent social pressure on consumers without knowing who is getting paid what, how the tips are being split, and more,” Keith says. In a perfect world, the menu price reflects a fair wage for everyone involved, from dishwashers to senior management. How can this happen? We know that a lot of restaurant operators do want to make these changes but are trapped. However, with that higher cash flow coming in, there’s an

COVER STORY

“Mental health and wellness are inherently tied to the way that our industry works, so we need to be asking how to build this better and move forward together.” opportunity for employers to hire more people, train better, and provide health benefits because the cash is flowing through the business before being dispersed, as opposed to going straight to the staff. This could help create consistency and stability throughout the industry. There’s a cultural shift that needs to happen. The cornerstone is a change in the industry’s business model, but it also requires a change in customer perception and what makes hospitality different. When consumers pay retail prices, the question of overhead does not often come into play; generally, we accept and pay the price we see on the tag. But there is a disconnect with menu pricing. For example, when the price of fryer oil is tripled, that cost needs to be covered. It means that restaurants need to better

communicate the value of what’s involved in the meals they’re providing. Keith suggests that another factor could be the perceived skill level of foodservice workers. Hospitality needs to be recognized as a special experience that’s not just about consuming food, and when a cultural shift occurs, a bigger conversation can be had about society wanting to improve working conditions for these workers. FROM THE TOP DOWN

While policy changes like scheduling or tipping need to come from management, it’s important to note that restaurant owners, managers, and supervisors may well be bearing the brunt of the symptoms of stress and burnout as well. Thus, they cannot bear the sole burden of making change.

Small steps make a difference, starting with management looking at the culture and atmosphere of the restaurant. Providingajudgement-free,psychologically safe space, where employees know they can come to management for support, help, and acceptance. Keith points out, “All of those things cost zero dollars,” and they open the door to acknowledge a problem before it gets out of hand. These days, so many industry leaders are recognizing this and want to make a change, committed to looking for solutions, but as many managers and owners are under stress themselves, it can be really hard to set that intention. In fact, 84 per cent of operators say that taking care of their employees’ mental health is important to them. There is an education piece here, too. Management needs to be proactive,

23_007768_CN_Rest_Food_Serv_News_FALL_WNTR_CN Mod: September 13, 2023 1:44 PM Print: 09/25/23 page 1 v2.5

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COVER STORY

taking steps to educate themselves on health issues, and recognizing the signs of when someone needs support. In today’s economy, owners and managers might be tempted to pull double shifts to try and cut costs – overworking themselves just to keep the doors open, making it hard to lead a team with empathy, care, and attention to mental health. But rather than giving everything to the business to be successful, in order to lead at their best, they need to be able to show up rested, happy, and motivated. Of course, Keith acknowledges that health plans and financial support might be out of reach for some employers, but he encourages operators to research available resources for their teams. Organizations like In the Weeds in Alberta, allows anyone who works in the field locally to access a mental health professional for free (a registered therapist). More and more of these resources are popping up around the country to help people looking to address mental health concerns.

28 Winter 2024 | Canadian Restaurant & Foodservice News

IT TAKES A VILLAGE

From chefs on cooking shows to restaurant employers, the industry needs to champion change, celebrating restaurants that are getting it right, and talking about why it matters. Consumers need to get on board, too, supporting businesses that offer a fair working wage and put their employees first, to raise the bar for the rest of the industry. When diners put their money where their values are, businesses will grow, hiring more employees and spreading the word, causing a ripple effect. The conversation needs to be about making life better for everyone, whether you work in a restaurant, eat in a restaurant, or own a restaurant. Keith sums it up perfectly, “A rising tide needs to happen where there’s awareness of the issues, of how fragile the restaurant business model is right now, and what is required to make it right.” Change is coming, moving the industry forward with compassion and inclusivity, as we head into 2024.

THE CULINARY FEDERATION’S

À LA MINUTE THE CF WOULD LIKE TO THANK AND RECOGNIZE OUR NATIONAL PARTNERS

+CONFERENCE HIGHLIGHTS | COMPETITION CRACKS FUNDRAISING | GETTING TOGETHER | STORYTELLING www.restobiz.ca | Winter 2024 29

PRESIDENT’S MESSAGE

CELEBRATING THE CULINARY FEDERATION THIS PAST JUNE, 300 chefs, cooks, and culinary partners gathered in Niagara Falls for the 60th Anniversary Culinary Federation National Annual Conference. The theme to celebrate this exciting milestone was Building the Future from a Strong Foundation. We had some incredible opportunities to participate in networking, education sessions, product showcases, culinary competitions, and awards celebrations. If you weren’t able to join us, we are already diving deep into planning for next year! We sincerely hope to have you with us in Edmonton, Alberta from May 26 to 30, 2024 at the Chateau Lacombe Hotel. Registration will open in Januar y so stay tuned to w w w. culinaryfederation.ca. The Culinary Federation has four distinct ingredients – 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 and bring chefs, cooks, and culinary partners from across the country together in a joint passion for all things culinary. 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

30 Winter 2024 | Canadian Restaurant & Foodservice News

LOCAL EVENTS

CONFERENCE HIGHLIGHTS INCLUDED:

Nordic Countries Feature Our partnership with the Nordic Embassy began with a five-part miniseries with Sysco’s Virtual Kitchen and concluded with a culinary showcase at the Welcome Reception and the Product Showcase featuring chefs from Finland, Iceland, Norway, Sweden, and Denmark. There was also a Q&A hosted by our MC Pete Bombaci with these incredibly talented and passionate chefs.

Senior Chef Culinary Challenge The Senior Chef Culinary Challenge took place during the Welcome Reception in a Gold Medal Plates format. The conference delegates were treated to delicious small plates from chefs across each of our regions from the west coast to the east coast of Canada. www.restobiz.ca | Winter 2024 31

LOCAL EVENTS

Hospitality Suite Regional Collaboration To celebrate the 60th anniversary of the Culinary Federation after hours, the three regions each took turns hosting the hospitality suite for a theme of two decades. The Western Region hosted the 60’s and 70’s, the Eastern Region hosted the 80’s and 90’s and the Central Region hosted the 2000’s and Covid. Each region did a fantastic job of activating these decades and making a truly celebratory spirit in the hospitality suite. Conference delegates took pride in going all out with their costumes, and a fantastic time was had by all.

The President’s Gala & Awards Night at Fallsview Casino The four Olympic Culinary Teams and the US Military Team prepared an incredible culinary experience for guests from the cocktail reception to the five-course plated meal. Senior Chef, Young Chef, and Member of the Year Awards, Culinary Challenge Winners, and Presidents Awards were awarded, and there was showstopping entertainment with our very own National President Ryan Marquis in the midst.

32 Winter 2024 | Canadian Restaurant & Foodservice News

LOCAL EVENTS

COMBINING CUSTOMER EXPERIENCE WITH SOCIAL STORYTELLING Western Region recap

RECENTLY, NAIT (the Northern Alberta Institute of Technology) hosted Jay Ashton, Sysco’s Branding specialist, where he shared his craft with members of the Edmonton Chefs Association. Jay believes, “Social storytelling is a powerful tool that can be used to create a more personalized and engaging experience for customers in the foodservice and hospitality industry.” The trend to tell a story through a video medium, popularized by You Tube, and more recently by Tik Tok, has taken social media to a different level. No longer are pictures or photos enough to grab the attention of the viewer. They now need to see action! In the middle of his presentation, Jay went “live” and posted a video of the audience. It was a “peripheral view,” a side view with no context. We had about twenty-five hits, just to see what we were doing. We had them “ just kicking the tires” to “check us out.” Jay believes 2024 will be all about video. Without a video presence, you will be “swiped” or passed over quicker than you can blink an eye. Videos are just the beginning. Jay points out that once you have captured the audience, the next step is to make an emotional connection. You need to make it personal. To make the emotional connection, it is important to share or tell the story. Sharing the history or background of answering the “why,” makes it real for the audience. They now know the “story” and when they understand the story, it now becomes personal and believable. Through the story, the audience relates emotionally and memorable experiences from the past connects you to them. This also helps your brand and begins to create loyalty. Once that the personalized experience is created, the audience is now open to the “what.” Whether you are introducing a new menu or menu idea, marketing your restaurant or food outlet, customers are ready to hear what you have or what you are about. But to be effective, storytelling needs to be authentic. Be yourself, be real! Your video does not need to be polished. Obviously, do not purposely make mistakes in getting your message out, but be honest and real. Be someone that your audience can relate and want to listen to, and to hear what you have to say. Jay says that in order to be effective, you need to be consistent with your brand and tailor your content to your target audience’s preferences and interests. But you need to post often with “Quantity over quality as you post on all of your platforms,” Jay said. The more you are out there, usually the more you are followed. It was a great presentation, and the chefs look forward to activating all they have learned to further their culinary reach. Thank you, Jay!!! Respectfully, Ron Wong Western Vice President, CF National President, CF Edmonton

www.restobiz.ca | Winter 2024 33

LOCAL EVENTS

COMPETITION CRACKS Culinary creativity with Egg Farmers of Canada and the Culinary Federation

EGGS, A CHEF'S favourite kitchen staple, took centre stage during a black box-style competition hosted by Egg Farmers of Canada and the Culinary Federation in Winnipeg. The evening saw seasoned and aspiring chefs learn about how sustainability starts with Canadian eggs and how eggs go from the farm to the table, before a fun-filled competition and a chance to be named an industry “eggs-pert.” How egg farmers take care of our planet The event kicked off with a conversation between Chef Dale MacKay and Canadian egg farmer, Sandra Dyck. Together, they talked about the work Sandra and her family do to produce fresh, local, high-quality eggs that feed the community and fuel kitchens. Sandra highlighted how she is one of 1,200 egg farmers who operate under the system of supply management. The stability provided by this system allows Sandra and other egg farmers to invest in new technologies and practices that help make egg farming more sustainable while upholding rigorous standards in food safety and animal care. “We use an enriched housing system on our farm which provides our hens with space to move around, water, food, a scratch pad and even a curtained-off area to lay their eggs,” said Sandra. “Over the years we’ve added solar panels to our barns and other technologies to help us control the indoor temperature, amount of feed and the water we use so that our hens stay healthy and comfortable.” The egg-cellent black box showdown Following the conversation, Chef Dale fired up the timer and the competition began. Participants were divided into teams and eagerly opened their boxes to reveal the competition ingredients, which included tomatoes, peppers, shallots, white wine, blue cheese and, you guessed it, eggs! Teams enthusiastically banded together and got to work, whipping up everything from fresh pasta with a perfectly poached egg to a devilled egg-focused tasting platter. While the competition inspired a diverse array of egg-based dishes, it was the shakshuka that took home the prize, offering the perfect balance of flavour, texture, and culinary creativity the judges were looking for. Up next Knowing that Canadians want to learn more about sustainable egg farming practices, Egg Farmers of Canada and the Culinary Federation also hosted the Farm to Table event in Oakville on November 13th.

34 Winter 2024 | Canadian Restaurant & Foodservice News

LOCAL EVENTS

ANNUAL FUNDRAISER FOR A GREAT CAUSE Central Region recap

CULINARY FEDERATION CENTRAL Region's Windsor Chapter, in conjunction with the UHC Hub of Opportunities created the inaugural annual fundraiser called "Pasta-bilities," taking place on October 17, 2023 at the Ciociaro Club. Central Regions Vice President, Chef Adelina SistiDeBlasis, and her culinary students from PASS Community Kitchen, along with volunteer students and teachers from Massey, Riverside, and Leamington participated in the event to help tackle hunger in the community. Over 1500 people were in attendance. The Windsor Chapter Chef members helped to organize the restaurants that were in attendance and Chef Anthony Dalupan got local sponsors to donate 40 lbs. of pasta and a hamper of seasonal vegetables for each restaurant that participated. We are thrilled to say that our efforts resulted in raising thousands of

dollars for food initiatives that will directly benefit our Windsor/Essex community, thanks to the support of CF Windsor, GECDSB, Ciociaro Club, local sponsors, and the participating culinary supporters and attendees. We had 54 students participate and all of them did an amazing job working with the chefs at this event, in combination with our International Chefs Day week. It was an awesome opportunity, and all were grateful to be able to give back to the community! We are excited to announce that this is the largest and most successful fundraiser UHC has ever had and it will be an annual event. We hope to see everyone again on October 15, 2024. Thank you so much for all your support!

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LOCAL EVENTS

A CHEF’S ISLAND EVENT Eastern Region recap

THE PEI FALL FLAVOURS Food & Beverage Festival takes place annually in October highlighting the chefs, farmers, fishers, and producers from Canada’s Food Island. Chef’s Island presented by Culinary Federation PEI took place on Saturday, October 7, 2023, at the Marriott Delta Prince Edward Hotel. Upon arrival at the event, guests were greeted with a Deep Roots Distillery apple pie moonshine cocktail (or apple cider mocktail). The event spanned across three ballrooms featuring 11 food and mocktail stations showcasing PEI’s harvest bounty, and the Meyer Canada Quickfire Challenge stage. Décor was provided by Distinct Magic Décor and social media content creation by Wool Communications. Local comedian Patrick Ledwell and acoustic musicians Brandon and Jenifer Gillis entertained and interacted with guests in between the two Meyer Canada Quickfire Challenge heats, hosted by Patrick Ledwell and Chef Allan Williams. These challenges saw two sets of competitors go head-to-head in a black-box style cooking competition. Participating chefs received a basic list of pantry items prior to the event, however, the main ingredients featured in each heat were revealed live on stage during each competition. The first heat saw Chef Mike Eyolfson and Chef Irwin MacKinnon go head-to-head with black-box ingredients consisting of Certified Island beef tenderloin, U-10 scallops, baby spinach, and patty pan squash. Chef Irwin won this heat. The second heat featured Chef Leslie Flynn and Chef Andrew Nicholson with black-box ingredients consisting of blue fin tuna loin, snow crab meat, leeks, and cherry tomatoes. Chef Andrew won this heat. As the night progressed, guests were encouraged to vote on the chef with the best food and station with the best décor through QR (quick response) code voting. 171 guests attended this year, which is an increase in attendance of 24 per cent over last year’s event.

FOOD & MOCKTAIL STATION DETAILS: Chef Leslie Flynn – Merchantman Fresh Seafood & Oyster Bar Menu item: halibut, crab salad, roasted tomato aioli, crispy capers, pickled beets Mocktail pairing: Thyme of Your Life: ginger beer, lemon-thyme simple syrup Chef Irwin MacKinnon – Papa Joe’s Restaurant Menu item: tenderloin steak tartare, sunchoke chips, fermented black garlic, pickled red onion, mustard cream, duck fat brioche toast Mocktail Pairing: Juniper Fizz – juniper syrup, lemon sparkling water Chefs Allan Williams, Karen Schoenrank, and Kyle Panton - The Culinary Institute of Canada Menu item: harvest tomato soup and garlic sourdough grilled gheese, house cured ham and aged cheddar, onion jam, balsamic, fresh basil Mocktail pairing: Perfect Pear – rosemary syrup, lemon-pear sparkling water Chefs Krista MacQuarrie and Jen Bryant – Canada’s Smartest Kitchen Menu item: Neapolitan dessert: chocolate dome, ruby chocolate mousse, chocolate brownie, roasted strawberries, toasted vanilla bean Meringue, Neapolitan chocolate soil Mocktail pairing: Smoking Pink Cadillac – smoked strawberry lemonade, chocolate sauce, vanilla cotton Candy Chef Hans Anderegg – Culinary Federation PEI Founding Member Menu item: cast iron seared flat iron steak, smoked jalapeno, cheddar and pumpkin cornbread, tomato jam, demi-glace Mocktail pairing: Passionfruit Mule – passionfruit, lime, cucumber, ginger beer 36 Winter 2024 | Canadian Restaurant & Foodservice News

Chefs Hans Sell, Austin Clement, Mike Eyolfson, and Keaton Maclaren – Pappy’s BBQ Joint Menu item: granite seared Atlantic hanger steak, parsnip and potato purée, chimichurri sauce Mocktail pairing: Mojito – blueberries, ginger Young Chef Rebecca Reardon, Rena Han, Cheyenne Myers, and Kristen Perry - Culinary Federation PEI Young Chefs Menu items: Two-bite buns – seasoned beer-battered fried chicken or marinated seared portobello mushrooms sweet potato melon bun or bao bun, crunchy rainbow slaw, pickled radish, sweet and spicy haskap glaze, microgreens Mocktail pairing: Sparkling Sunset – cranberries, haskap berries, pineapple juice, sparkling water Chef Aaron Smith - Glasgow Hills Golf Course & Piper’s Restaurant Menu item: freshly shucked oysters with mignonette, spicy red pepper sauce, lemon Menu item: steamed mussels (3 ways): bouillabaisse butter, grenobloise butter, and roasted garlic and Wine - Served with ADL buttermilk biscuits Mocktail pairing: G&T – tarragon-infused gin-less tonic Chef Alex Gallant-Wood and Culinary Federation Member Arisha Seeras - Canada’s Smartest Kitchen Menu item: Selection of ADL cheeses, crackers pickled vegetables, and spreads Mocktail pairing: Lemony Snicket – maple syrup, lemon, housemade bitters Chefs Andrew Nicholson, Brian Stanton, & Shamus Keough - Harmony House Smoked island pork loin slider with apple cider slaw and caramelized onion mayo, and pork belly baked beans Mocktail pairing: Harvest Time – cranberry, apple, lemon-lime soda

LOCAL EVENTS

Left: Chef Brian Mullally serving PEI lobster bisque with lobster, potato and corn croquettes. Middle: Esteemed judges for the Meyer Canada Culinary Quickfire Challenge (L to R) Karl Bruenjes (Certified Island Beef), Chef Hans Anderegg, Scott Chandler (Meyer Canada) Right: Chef Krista MacQuarrie, Chef Jen Bryant - dessert station and part of the event organizing committee

Meyer Canada Culinary Quickfire Challenge (L to R) Chef Leslie Flynn, Chef Mike Eyolfson, Chef Irwin MacKinnon, Chef Andrew Nicholson, Chef Allan Williams (competition organizer)

PROFITS FROM THIS EVENT GO TOWARD OPERATING COSTS FOR OUR BRANCH THROUGHOUT THE YEAR WITH MOST PROFIT GOING TOWARDS OUR UPPER ROOM SOUP KITCHEN MONTHLY MEAL INITIATIVE. THANK YOU TO OUR SPONSORS, CERTIFIED ISLAND BEEF, ADL, AND MEYER CANADA FOR THEIR GENEROUS SUPPORT!

www.restobiz.ca | Winter 2024 37

EMBRACING EM E MBR MB RA AC CIIN ING T TH THE HE F HE FU FUTURE UT TU UR UR RE EO OF FT TH THE HE F HE FO FOOD OOD WHILE IINDUSTRY IN NDU ND US ST TR RY W WH HIL HI ILE HONOURING HONOUR UR RIIN ING CULINARY TRADITION C ULIN UL IN NA ARY T TR RA R ADIT TIION The Culinary Federation gives professional chefs and cooks from across Canada an opportunity to connect locally, nationally and internationally with culinary peers - to network and learn from each other, give back to the local community and mentor up-and-coming industry professionals.

CONGRATULATIONS

Founded in 1963, the Culinary Federation is a Canadian association of professional chefs and cooks with active membership of 1,000+ and 21 local branches across Canada. Member chefs come from diverse industry verticals including multi-unit chains, independent operators, international hotel groups, institutional and educational facilities (professors and students), food manufacturers and food distributors. MEMBER BENEFITS: Mentoring, employment opportunities and career development Local connections and networking through monthly branch events (in person and virtual) and Annual National Conference Participate in culinary competitions, community events, skills and product knowledge education Chef certification programs through World Association of Chefs’ Societies (WACS) and the Canadian Culinary Institute (CCI) Cost savings and promotions on various products and services from our national partner community Member offers from partners including: Park ‘n Fly, Rogers Mobility, Johnson Insurance, Entegra, TrainCan, In the Weeds and so much more ....

For more information and to join our culinary community, click the QR code or go to: www.culinaryfederation.ca

RAISING THE BAR ON

PLANT-BASED

GARDEIN SUPRÊME™ STORY Gardein was founded in 2003 by a Canadian chef in British Columbia and becoming a leader in the meat alternative space, with a wide array of products for vegan, vegetarian, and flexitarian consumers. In over 20 years of creating plant-based products, Gardein has earned 31% of the frozen meat alternatives market share.

Gardein’s reputation for quality, versatility, and taste has strengthened as consumers have welcomed the company into their homes for every occasion from holiday dinners to weeknight meals. As a tried-andtrue plant-based provider, adding the Gardein name to restaurant menus brings familiarity, comfort, and an elevated dining experience to restaurants.

PUTTING PLANT-BASED DISHES ON THE MENU With more and more people adopting healthier lifestyles, 85% of meat alternative occasions include flexitarians and meat eaters(1). Often, flexitarian diners are looking for meat alternatives that look and taste like what they’re used to, and that’s where Gardein really shines.

The meat alternatives dollar consumption has grown 32% since 2019(2) and plant-based protein has a 44% menu penetration, rising 8.6% in the last five years(3).

THE MEAT ALTERNATIVES DOLLAR CONSUMPTION

44%

2023 2019

32%

PLANT-BASED PROTEIN (1) Conagra Meat Analog Explorations, Ipsos Fab Group, July 2021

Nielsen Discover, All Channel, PE October 07, 2023

(2)

(3) Restobiz.ca – What is Canada’s Most Wanted Menu 2022 (4) Technomic Ignite Menu national food trends data. 511 CA operators (full sample) in Q3 2017Q3 2022

WHAT’S TRENDING? The Chicken Sandwich is the fastest growing restaurant menu item since 2019 and is anticipated to overtake pizza in menu penetration(4). Consumers are motivated to order off plant-based restaurant menus, and they’re willing to pay more per meal. So, Gardein’s array of versatile products will not only encourage more ordering, but they’ll also help maximize those margins. Restaurants need to be able to meet the growing demand for delicious plant-based dishes to deliver on guest expectations.

INTRODUCING GARDEIN’S NEWEST INNOVATION, GARDEIN SUPRÊME™ This new lineup of products cooks, smells, tastes, and satisfies like animal-based protein, making these items the perfect addition to restaurant menus. They cook from frozen, and are vegan, are kosher parve, cholesterol free, and are non-GMO project verified. Their versatility makes them interchangeable with meat in any recipe, so restaurants can easily incorporate them into their favourite dishes. Inspired by classic restaurant favourites, the SUPRÊME™ offerings include: Chick’n Filets

Bratwurst Saus’ge

Chick’n Nuggets

Spicy Italian Saus’ge

These items add to Gardein’s existing roster, including Crumbles, Meatballs, Fishless Fish Fillets, and Black Bean Patties.

GARDEIN SUPRÊME™ IS HIGHLY VERSATILE Delivering on what consumers are looking for with versatility and taste, Gardein exceeds customer expectations with craveable, delicious options to elevate restaurant menus.

ULTIMATE BBQ CHICK’N SANDWICHES WITH APPLE SLAW Yield: 3 portions INGREDIENTS

MEASURE

Gardein SUPRÊME™ Plant-Based Chick’n Filets 3 Vegan mayonnaise alternative 1/4 cup Cider vinegar 1 tbsp Granulated sugar 2 tsp Spicy brown mustard 1 tsp Salt 1/4 tsp Ground black pepper 1/8 tsp Tri-color coleslaw mix 1-1/2 cups Granny Smith apple, cut in thin matchsticks 1 small Hamburger buns 3 BBQ sauce 3 tbsp Dill pickle chips 9 slices Sweet potato chips optional

DIRECTIONS 1. Cook plant-based chick’n filets according to package directions. 2. Stir together mayo, vinegar, sugar, mustard, salt and pepper in medium bowl. Stir in coleslaw mix and apple. 3. Spread BBQ sauce on bottom buns and top with pickles. Top with a chick’n filet, apple slaw, sweet potato chips and top buns and serve. Serve and enjoy your plant-based BBQ chicken sandwiches!

PLANT-BASED GENERAL TSO’S CHICKEN Yield: 4 portions INGREDIENTS

MEASURE

Gardein SUPRÊME™ Plant-Based Chick’n Nuggets (about 30 pieces) 15 oz Granulated sugar 2 tbsp Soy sauce 2 tbsp Natural rice vinegar 2 tbsp Tomato ketchup 1 tbsp Cornstarch 1 tbsp Water 2 tsp Red chili paste 2 tsp Vegetable oil 1 tbsp Onion, cut in large pieces 1/2 cup Garlic, finely chopped 1 tsp Grated fresh ginger 1 tsp Cooked broccoli florets 4-1/2 cups Cooked long-grain white rice 3/4 cup Sliced green onion optional

DIRECTIONS 1. Cook plant-based nuggets according to package directions. 2. Whisk together sugar, soy sauce, vinegar, ketchup, cornstarch, water and sambal in small bowl for General Tso’ sauce. 3. Heat oil in a large nonstick skillet over medium-high heat. Sauté onion until crisp-tender, about a minute. Stir in garlic and ginger and cook 30 seconds. Pour in sauce, cooked broccoli and cooked nuggets and stir constantly until sauce is glazed, about a minute. 4. Garnish your plant-based General Tso’s chick’n with green onions, if desired, and serve over rice.

PLANT-BASED SPICY PEANUT SOBA NOODLE SALAD WITH CHICK’N Yield: 8 portions INGREDIENTS

MEASURE

Gardein SUPRÊME™ Plant-Based Chick’n Filets 8 ea. Creamy peanut butter 1/2 cup Garlic, minced 3 cloves Green onions, chopped 3 Grated fresh ginger 3 tbsp Natural rice vinegar 3 tbsp Soy sauce 3 tbsp Brown sugar 2 tbsp Toasted sesame oil 1 tbsp Sriracha sauce 1 tbsp Lime juice 1 tsp Ground black pepper 1/2 tsp Crushed red pepper flakes 1/2 tsp Hot water 3/4 cup Soba noodles 1 lb Thinly sliced purple cabbage 3 cups Red bell pepper, thinly sliced 1 Carrot, peeled and grated 1 medium Fresh basil leaves, roughly chopped, divided 1 cup Cilantro, roughly chopped, divided 1 cup Peanuts, toasted and chopped 1/2 cup

DIRECTIONS 1. Combine peanut butter, garlic, green onions, ginger, rice vinegar, sriracha, brown sugar, sesame oil, black pepper, red pepper flakes, lime juice and 3/4 cup hot water in a blender. Blend on high for 1 to 2 minutes or until thick and creamy. Transfer to a large bowl and set aside. 2. Cook soba noodles according to package directions. Drain,rinse with cold water and add to peanut dressing. 3. Top noodles with purple cabbage, red pepper, carrot and 3/4 cup each basil and cilantro. Toss until combined. Cover and refrigerate until chilled, at least 1 hour. 4. Meanwhile, fry chick’n filets according to package directions. Cut chick’n filets into 1/2-inch pieces. 5. Divide soba noodle salad among 8 bowls. Top with sliced chick’n filets. Garnish each with chopped peanuts and remaining basil and cilantro.

DON’T SLEEP ON THIS CHICK’N

I WAS BLOWN AWAY

THESE ARE AMAZING

ABSOLUTELY DELICIOUS

GAME CHANGER

Meat-free and marvelous. Sink your teeth into this crispy, breaded plant-based chick’n filets, made to satisfy just like real chicken. Add to a bun with lettuce, tomato, vegan mayo, and all your favorite fast-food fix ins for the Supreme sandwichSink experience. Meat-freechick’n and marvelous. your teeth into this crispy, breaded plant-based chick’n filets, made to satisfy just

Ingredients: Water, Enriched flour, Wheat gluten, Vegetable oil, Soy protein isolate, Pea protein concentrate, Tapioca like(wheat real chicken. Add to aSalt, bunYeast with lettuce, starch, Corn flour, Textured wheat protein gluten, wheat starch), extract, Garlictomato, powder, Onion powder, Sugars (fructose), Pea protein, L-lysine,vegan Paprika mayo, extract, Titanium Spices, Natural flavours,fix Sodium bicarbonate, and alldioxide, your favorite fast-food ins for the Citric acid, Methylcellulose, Dipotassium phosphate, Sodium phosphate, Xanthan gum, Vitamins and minerals (tapioca Supreme chick’n sandwich experience. maltodextrin, magnesium oxide, ferric orthophosphate, niacinamide, zinc oxide, vitamin B12, calcium pantothenate, copper gluconate, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, folic acid). Contains: Wheat, Soy. Ingredients: Water, Enriched flour, Wheat gluten, Vegetable oil, Soy protein isolate, Pea protein concentrate, Tapioca starch, Corn flour, Textured wheat protein (wheat gluten, wheat starch), Salt, Yeast extract, Garlic powder, Onion powder, Sugars (fructose), Pea protein, L-lysine, Paprika extract, Titanium dioxide, Spices, Natural flavours, Sodium bicarbonate, Citric acid, Methylcellulose, Dipotassium phosphate, Sodium phosphate, Xanthan gum, Vitamins and minerals (tapioca maltodextrin, magnesium oxide, ferric orthophosphate, niacinamide, zinc oxide, vitamin B12, calcium pantothenate, copper gluconate, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, folic acid). Contains: Wheat, Soy.

With an irresistibly crispy golden breading, our plant-based take on this childhood favorite cooks, looks, and tastes just like real chicken nuggets. The only question: Which dip to choose? With an irresistibly crispy golden breading, our plant-based take on this childhood favorite cooks, looks, and tastes Ingredients: Water, Enriched flour, Wheat gluten, Vegetable oil, Soy protein isolate, Pea protein concentrate, Tapioca like realstarch), chicken Theextract, only Garlic question: starch, Textured wheat protein (wheatjust gluten, wheat Corn nuggets. flour, Salt, Yeast powder,Which Onion powder, Sugars (fructose), Pea protein, L-lysine,dip Paprika extract, Titanium dioxide, Spices, Natural flavours, Sodium bicarbonate, to choose? Citric acid, Methylcellulose, Dipotassium phosphate, Sodium phosphate, Xanthan gum, Vitamins and minerals (tapioca maltodextrin, magnesium oxide, ferric orthophosphate, niacinamide, zinc oxide, vitamin B12, calcium pantothenate, copper gluconate, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, folic acid). Contains: Wheat, Soy. Ingredients: Water, Enriched flour, Wheat gluten, Vegetable oil, Soy protein isolate, Pea protein concentrate, Tapioca starch, Textured wheat protein (wheat gluten, wheat starch), Corn flour, Salt, Yeast extract, Garlic powder, Onion powder, Sugars (fructose), Pea protein, L-lysine, Paprika extract, Titanium dioxide, Spices, Natural flavours, Sodium bicarbonate, Citric acid, Methylcellulose, Dipotassium phosphate, Sodium phosphate, Xanthan gum, Vitamins and minerals (tapioca PLANT-BASED ORANGE CHICK'N maltodextrin, magnesium oxide, ferric orthophosphate, niacinamide, zinc oxide, vitamin B12, calcium pantothenate, copper gluconate, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin,Plant-Based folic acid). Contains: Gardein® Supreme Chick'n Wheat, Soy.

MIGHTY GOOD MENU IDEAS MIGHTY GOOD MENU IDEAS

Product Code

Nuggets, butter, cornstarch, orange, soy sauce, rice vinegar, sesame oil, scallions, fresh ginger, fresh garlic, and organic caneORANGE sugar CHICK'N PLANT-BASED

Gardein® Supreme Plant-Based Chick'n Nuggets, butter, cornstarch, orange, soy sauce, rice vinegar, scallions, fresh Description Unit Wt.sesame oil, Case Pack Net Wt./ Case ginger, fresh garlic, and organic Gardein® SUPRÊME™ Chick'n Filets 4.53 KG cane sugar

Gross Wt. Case

Case Dimensions (L x W x H)

Case Cube

Unit Wt.Satellite Drive, Case Pack Net Wt./ Case Gross Wt. Case Conagra Brands, Inc. 5055 Mississauga ON L4W 5K7

Case Dimensions (L x W x H)

Case Cube

Gardein® SUPRÊME™ Chick'n Nuggets 4.53 KG

Product Code

Description

www.conagrafoodservice.ca

Gardein® SUPRÊME™ Chick'n Nuggets 4.53 KG

Enjoy the taste and texture of bratwurst without the meat, with Gardein® Supreme Plant- Based Saus'ge. A rich blend of warm spices complements the savory Enjoy themeaty taste flavors and texture of bratwurst without thebratwurst we use in these plant-based meat, with Gardein® Supreme PlantBased Saus'ge. saus’ge Enjoy thelinks. taste and texture of bratwurst without the A rich blend of warm spices complements the savory meat, with Gardein® Supreme Plant-starch), Based Saus'ge. Ingredients: Water, Pea protein isolate, Textured protein (wheat gluten, wheat Vegetable oil, Wheat gluten, meaty flavors wewheat use in these plant-based bratwurst Coconut oil, Sugars (dextrose, malt extract), Garlicof powder, extract, Cultured celery powder, Onion powder, Beet A richSalt, blend warmYeast spices complements the savory saus’ge juice powder, Spices, Natural flavours, links. Acacia gum, Calcium alginate, Dipotassium phosphate, Lactic acid, Methylcellulose, meaty flavors we use in these plant-based bratwurst Vitamins and minerals (tapioca maltodextrin, magnesium oxide, ferric orthophosphate, niacinamide, zinc oxide, vitamin saus’ge links. Ingredients: Water, Pea protein isolate, Textured wheat protein (wheat gluten, wheat starch), hydrochloride, Vegetable oil, Wheat gluten, B12, calcium pantothenate, copper gluconate, pyridoxine hydrochloride, thiamine riboflavin, folic acid). Coconut oil,Contains: Sugars (dextrose, malt extract), Salt, Garlic powder, Yeast extract, Cultured celery powder, Onion powder, Beet Wheat, Barley. juice powder, Spices, Natural flavours, Acaciaisolate, gum, Calcium Dipotassium Lactic acid, Vegetable Methylcellulose, Ingredients: Water, Pea protein Texturedalginate, wheat protein (wheatphosphate, gluten, wheat starch), oil, Wheat gluten, Vitamins and minerals maltodextrin, oxide, orthophosphate, zincpowder, oxide, vitamin Coconut oil,(tapioca Sugars (dextrose, maltmagnesium extract), Salt, Garlicferric powder, Yeast extract,niacinamide, Cultured celery Onion powder, Beet B12, calcium pantothenate, copper gluconate, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, folic acid). juice powder, Spices, Natural flavours, Acacia gum, Calcium alginate, Dipotassium phosphate, Lactic acid, Methylcellulose, Contains: Wheat, Barley. Vitamins and minerals (tapioca maltodextrin, magnesium oxide, ferric orthophosphate, niacinamide, zinc oxide, vitamin B12, calcium pantothenate, copper gluconate, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, folic acid). Contains: Wheat, Barley.

Add some kick to meals without the meat, with Spicy Italian Flavor Gardein® Supreme Plant-Based Saus'ge. These spicy meatless links look and cook like your favorite Add some kick to meals without the meat, dinner sausages. Toss them on thewith grillSpicy or in the skillet Italian Flavor Gardein® Supreme Plant-Based Saus'ge. or add them to recipes for a plant-based Italian Add some kick to meals without the meat, with Spicy These spicy meatless links look and cook like your favorite sausage alternative. Italian Flavor Gardein® Supreme Plant-Based Saus'ge. dinner sausages. Toss them on the grill or in the skillet These spicy meatless links lookwheat andstarch), cook like your favorite Ingredients: Water, Pea protein isolate, Textured wheat protein gluten, or add them to recipes for a (wheat plant-based Italian Vegetable oil, Wheat gluten, Coconut oil, Sugars (sugar, maltdinner extract),sausages. Garlic powder,Toss Salt, Yeast Cultured celery Onion powder, themextract, on the grill or in powder, the skillet sausage alternative. Beet juice powder, Paprika, Spices, Natural flavours, Acacia gum, Calcium alginate, Dipotassium phosphate, Lactic acid, or add them to recipes for a plant-based Italian Methylcellulose, Vitamins and minerals (tapioca maltodextrin, magnesium oxide, ferric orthophosphate, niacinamide, zinc alternative. Ingredients: Water, Pea protein isolate,pantothenate, Texturedsausage wheat protein (wheat gluten, wheat starch), Vegetable oil, Wheat oxide, vitamin B12, calcium copper gluconate, pyridoxine hydrochloride, gluten, Coconut oil, Sugars (sugar, malt extract), Garlic Salt,Wheat, Yeast extract, thiamine hydrochloride, riboflavin, folic acid.powder, Contains: Barley. Cultured celery powder, Onion powder, Beet juice powder, Paprika, Spices, Acacia gum, Calcium alginate, phosphate, Lactic acid, Ingredients: Water, PeaNatural proteinflavours, isolate, Textured wheat protein (wheatDipotassium gluten, wheat starch), Vegetable oil, Wheat Methylcellulose, Vitamins (tapioca maltodextrin, magnesium oxide, ferric orthophosphate, niacinamide, zinc powder, gluten, Coconutand oil,minerals Sugars (sugar, malt extract), Garlic powder, Salt, Yeast extract, Cultured celery powder, Onion oxide, vitamin calcium pantothenate, copper gluconate, pyridoxine hydrochloride, BeetB12, juice powder, Paprika, Spices, Natural flavours, Acacia gum, Calcium alginate, Dipotassium phosphate, Lactic acid, thiamine hydrochloride, riboflavin, folic Contains: Wheat, Barley. magnesium oxide, ferric orthophosphate, niacinamide, zinc Methylcellulose, Vitamins andacid. minerals (tapioca maltodextrin,

PLANT-BASED GERMAN BRATWURST PLATE

oxide, vitamin B12, calcium pantothenate, copper gluconate, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, folic acid. Contains: Wheat, Barley. Bratwurst Saus'ge Links, ingerling Gardein® Supreme

MIGHTY GOOD MENU IDEAS MIGHTY GOOD MIGHTY MENU IDEASGOOD MENU IDEAS Product Code

Product Code

Description

leaf parsley, plant-based bacon strips, green onion, sauerkraut Gardein® Supreme Bratwurst Saus'ge Links, ingerling BRATWURST PLATE potatoes, yellowPLANT-BASED onion, baby dill GERMAN pickles, minced garlic, cider vinegar, wholeGardein® grain mustard, Dijon mustard,Saus'ge brown sugar, Supreme Bratwurst Links, flatingerling leaf parsley, plant-based bacon strips, onion, sauerkraut potatoes, yellow onion, babygreen dill pickles, minced garlic, cider Description Unit Wt. Dijon mustard, Case Pack brown Net Wt./ Case flat-Gross Wt. Case vinegar, whole grain mustard, sugar, leaf parsley, plant-based bacon strips, green onion, sauerkraut Gardein® SUPRÊME™ Saus'ge Links Bratwurst Gardein® SUPRÊME™ Saus'ge Links Spicy Italian

Gardein® SUPRÊME™ Saus'ge Links Bratwurst

Product Code

potatoes, yellow onion, baby dill pickles, minced garlic, cider

vinegar, wholeGERMAN grain mustard, Dijon mustard, PLANT-BASED BRATWURST PLATEbrown sugar, flat-

Description

Case Pack

Net Wt./ Case

Gross Wt. Case

Case Dimensions (L x W x H)

Unit Wt.Satellite Drive, Case Pack Net Wt./ Case Gross Wt. Case Conagra Brands, Inc. 5055 Mississauga ON L4W 5K7

Unit Wt.

www.conagrafoodservice.ca

Gardein® SUPRÊME™ Saus'ge Links Spicy Italian

Conagra Brands, Inc. 5055 Satellite Drive, Mississauga ON L4W 5K7 www.conagrafoodservice.ca Conagra Brands, Inc. 5055 Satellite Drive, Mississauga ON L4W 5K7 www.conagrafoodservice.ca

Case Dimensions (L x W x H)

Case Cube

Case Dimensions (L x W x H)

Case Cube

If you have one plant-based item on your menu, this should be it. Gardein SUPRÊME™ products are craveable, versatile, and easy to make. For further information visit us online. To get Gardein on your menu, contact us at: 416-679-4200 foodservicecanada@conagra.com

STAFFING

LE ADING WITH

INTENTION Keep your restaurant’s top talent with a new approach to company culture By Matt Parkin

www.restobiz.ca | Winter 2024 47

In the ever-evolving landscape of the restaurant industry, one thing has remained constant - the importance of a strong workplace culture. As we look into the future, it's crucial for restaurant owners and managers to understand that the old ways of retaining staff, like the occasional pizza party, just won't cut it anymore. In this article, we will delve into the significance of workplace culture, the reasons behind employee turnover, and, most importantly, how to improve staff retention with innovative strategies. WHAT IS CULTURE?

Workplace culture is often described as the shared values, beliefs, attitudes, and practices that shape the behaviour of employees within an organization. It's the invisible force that guides decision-making, interactions, and the overall atmosphere of your establishment. Culture can be influenced by leadership, traditions, and the day-to-day interactions among team members. Think of it as the unique flavour that sets your restaurant apart - it's the warmth and hospitality that greet guests at the door, the camaraderie among staff, and the unwavering commitment to culinary excellence. In short, it's the soul of your restaurant.

directly impacts the customer experience. Happy and motivated staff members are more likely to create memorable dining experiences, leading to satisfied guests who return again and again. Recruitment and retention: A strong culture attracts top talent and keeps them onboard. In a highly competitive job market, restaurants with a positive culture are more likely to retain their staff.

WHY IS CULTURE IMPORTANT?

Culture is the foundation upon which your restaurant's success is built. It plays a pivotal role in staff retention, customer satisfaction, and overall profitability. Here's why it's so crucial: Employee engagement: A positive workplace culture fosters engagement among your staff. When employees feel connected to their work and their colleagues, they're more likely to go the extra mile, provide excellent service, and stay loyal to your restaurant. Customer experience: A great culture 48 Winter 2024 | Canadian Restaurant & Foodservice News

Innovation: A culture that encourages creativity and innovation can lead to new menu ideas, improved operational efficiency, and staying ahead of industry trends. WHY EMPLOYEES LEAVE THEIR JOB

According to recent reports, the top reason employees leave their roles is due to management-related issues. This finding underscores the significance of effective leadership in retaining staff. To address this concern, consider the question posed by Brené Brown and shared by Hospitality Leadership Coach, Matt Rolfe: "What does support from me look like for you?" This question invites employees to voice their needs and preferences, fostering open communication and trust, while improving leadership. While management is a crucial factor, it's essential to understand that other elements contribute to employee turnover, such as:

STAFFING

Lack of growth opportunities: Employees

seek growth and development in their careers. If they perceive limited opportunities for advancement in your restaurant, they may explore other options. If advancement opportunities aren’t possible for you, consider ways you can broaden the scope of their roles to allow for stretch assignments where employees can continue to learn and grow. Poor work-life balance: Maintaining a healthy work-life balance is vital for employee well-being. Overworking your staff can lead to burnout and dissatisfaction. Consider an anonymous survey with your current employees to gauge energy levels and share these findings transparently with new hires so they know what they’re getting themselves into before they start work. Low compensation: Competitive pay is essential to attract and retain talent. Employees who feel undervalued may seek higher-paying positions elsewhere. If you can’t pay competitively, consider adjusting your experience expectations to align with the budget for your role. Inadequate training: Proper training and ongoing skill development are critical for employee satisfaction and confidence in their roles. Ask your employees what they want to learn and where you can provide support. HOW TO IMPROVE RETENTION

Now that we understand the factors contributing to employee turnover, let's explore strategies to improve staff retention: Enhanced candidate experience:

Retention efforts should start before employees even join your team. How does your candidate experience stack up against your competitors? Consider applying to other roles in your industry to see what others are requiring from their candidates. Improve your candidate experience by including compensation in the job posting, sending an automated receipt of application outlining next steps, and accelerating the speed of your hiring process. Highlight growth opportunities: Exciting growth opportunities should be a focal point of your recruitment marketing efforts. Showcase career paths and advancement possibilities to attract ambitious individuals. If your team has a flat organizational structure, consider providing opportunities outside their regular duties to support the business. Some restaurants let their employees take the reins by making TikToks at work, generating a huge number of

organic views for the business – a welcome boost to the company’s marketing strategy. Personalize rewards: Gift cards force spending, with 60 per cent of people spending over the value of their card and 47 per cent having at least one unused gift card. Leveraging AI and tech tools to customize employee rewards can improve the personalization of your rewards program. Recognizing and r ewa r d i ng employe e s for t hei r achievements and milestones can make them feel appreciated, valued, and heard, leading to stronger retention. Invest in leadership training: Equip your supervisors and managers with the skills they need to lead effectively. This investment will not only improve staff retention but also enhance overall restaurant performance.

employee has moved on. You never know when they might decide to return, bringing their experience and newfound skills back to your restaurant.

IT'S NOT GOODBYE FOREVER

MOVING FORWARD

Parting ways with an employee doesn't mean you've lost them forever. According to Harvard Business Review, 28 per cent of new hires are actually "boomerang employees" – individuals who have previously worked at the company. To make the most of this potential, it's essential not to burn bridges when employees leave. Maintain open lines of communication, keep in touch via LinkedIn, and foster positive relationships even after an

Retaining staff in the restaurant industry requires a shift from outdated methods like pizza parties to a more holistic approach that prioritizes workplace culture, effective leadership, growth opportunities, and personalized rewards. By investing in your employees and creating an environment where they thrive, you can ensure that your team feels motivated and appreciated for years to come.

Matt Parkin is a top HR, Sales and Marketing Voice on LinkedIn with 12,000+ followers. He’s been invited to speak to schools, companies, associations, and conferences across North America on personal branding, entrepreneurship and recruiting and his thought leadership has been featured by HR.com and LinkedIn News. www.restobiz.ca | Winter 2024 49

TECH TOOLS FOR THE WIN

Restaurants can leverage technology to drive loyalty and boost profits By Mo Chaar

The challenges for the restaurant industry seem to be never-ending, with operational costs, labour shortages, pandemic debt, and bankruptcies all on the rise. Recently, Restaurants Canada stated that 50 per cent of Canadian foodservice operators are operating at a loss or just breaking even, compared to only 12 per cent from pre-pandemic days. Combined, these factors are exerting immense pressure on restaurants across the country.

50 Winter 2024 | Canadian Restaurant & Foodservice News

TECHNOLOGY At the same time that many restaurants are facing financial challenges, consumers are cutting back on their spending, with food inflation and high-interest rates taking a toll on their wallets. A survey conducted earlier in the year found that Canadians appear to be dining out less often this year compared to last year, both for sit-down restaurants (35 per cent) and for takeout and delivery (35 per cent). While several factors are likely contributing to this decrease, it’s clear that customer retention is vital for restaurant operators to maintain their margins. THE IMPORTANCE OF REGULAR CUSTOMERS

It’s challenging to succeed in any business without repeat customers. They are your best advocates and influential brand ambassadors. For restaurants, customer engagement and loyalty have always been an important part of profitability, but they should be a top priority when guests are tightening their budgets and competition is fierce. By nurturing a loyal customer base, restaurant owners can count on consistent patronage to cushion the impact of rising costs. According to a recent annual survey, 57 per cent of Canadians are members of between two and four loyalty programs, and one in five belong to at least five loyalty programs. It’s evident that Canadians value these programs, and luckily for foodservice operators, technology has evolved to enable higher rates of engagement. HOW TO USE DATA-DRIVEN TECH TO TURN A CASUAL GUEST INTO A REGULAR

To convert a casual customer into a loyal patron, restaurants must first ensure their technology systems are strong enough to support their needs to communicate with their customers. By investing in an omnichannel technology platform, restaurants not only gain access to valuable data, but also unlock the potential for highly targeted marketing campaigns – and in today’s data-obsessed world, harnessing the power of data is not a choice, but a necessity. With a robust POS system, restaurants can capture and analyze guest information such as customer demographics, preferences, buying history, and purchasing patterns. Brands can then take that information and use micro segmentation to create targeted offers and messaging based on previous purchases to

drive repeat business and build relationships with their customers. Another use of this data is to reveal the most (and least) profitable menu items. By crafting clever promotions around the bestselling and most prof itable items, restaurants can boost overall spending. Whether it’s buy-one-get-one (BOGO) deals or any other type of discount, promotions can attract customers, which, in turn, drives traffic to online ordering platforms. Then, restaurants can further entice customers with add-ons, discounted menu combinations, and extra incentives for loyalty members.

in-app games and tiered programs allow restaurants to incentivize loyalty program participation and encourage repeat business. When creating or evolving a loyalty program, ensuring it’s easy for the consumer to understand is essential. An effective loyalty program should guide customers to the restaurant's online ordering page, avoiding confusion or frustration when navigating the website. Keep it simple – as with any program, if it’s too hard for the end user to understand, you will frustrate customers, limiting adoption and discouraging long-term use.

THERE’S NO ONE-SIZE-FITS-ALL APPROACH

POINT-OF-SALE TO PROFIT

As the world becomes more digital, so do loyalty programs. With all this information at their fingertips, restaurant operators can use digital motivation to keep customers striving to earn rewards and returning for more. Creating a successful loyalty program requires a tailored approach, as no one-sizefits-all strategy exists. By implementing points-based rewards programs, restaurants can specifically target their most frequent customers, providing exclusive promotions that are accessible only once they unlock the rewards. Another related trend is the integration of gamification into digital loyalty programs, which can provide an opportunity to drive engagement. Spin-to-win and other

Dining out has become an expense many cannot often afford, and those who can carefully budget and choose where to eat. Whether operators are trying to stay afloat or stay competitive in this demanding market, knowing what resonates with guests and using that knowledge to drive repeat business is essential. By harnessing the power of a robust POS system, restaurant operators can tap into this wealth of customer data to establish an impactful and customized loyalty program that truly resonates with t hei r aud ienc e. W hen exe cute d thoughtfully, a loyalty program becomes a powerful tool for restaurants to increase orders, boost profits, and forge a stronger connection with their valued customers. After all, loyalty is truly priceless.

Mo Chaar is the Chief Commercial Officer of Givex, where he oversees commercial strategy and development worldwide, including the development of GivexPay, as well as managing sales teams within North America. www.restobiz.ca | Winter 2024 51

MAIN

u n e M

52 Winter 2024 | Canadian Restaurant & Foodservice News

MARKETING

Why menu engineering is a must for restaurants By David Hopkins

Menu engineering is one of the most crucial yet often overlooked aspects of restaurant operations. Restaurateurs place so much value on a menu’s taste, ease of execution, and customer satisfaction that they may forget to engineer for profit. Few restaurants understand the importance of properly pricing and costing out their menus and the impact that has on their bottom line.

www.restobiz.ca | Winter 2024 53

MARKETING

Menu engineering is a strategic review of your menu that identifies popular and profitable items to make the most of your of feri ngs a nd capitalize on incremental revenues. Proper menu engineering allows operators to maximize menu profits, improve the guest experience, and streamline their inventory. In the current climate, with restaurants facing labour shortages and inf lation – just to name a few challenges – menu engineering should become a common practice. If you’re not engineering your menu, you’re leaving money on the table.

Menu engineering is sometimes conf lated with menu development in the industry. While the two share a lot of common ground, there are key dif ferences between them. Menu development involves building and writing incredible recipes that will be successful with your concept, adhere to your brand, and appeal to guests, followed by naming them and creating physical or digital copies for guests to enjoy. Conversely, menu engineering is the process of determining the profitability of each item a nd pricing dishes accordingly to optimize your bottom

54 Winter 2024 | Canadian Restaurant & Foodservice News

line. How does it work? First, the whole menu must be properly recipe’d and costed, then plotted on a Quantity vs. Margin (QuaM) graph. A QuaM graph visually depicts a menu item’s popularity relative to its profitability over ti me. This helps operators understand how the menu items contribute to profit. For example, star items should be promoted often as they are popular and highly profitable, whereas dogs should be reworked and/ or price adjusted. Effective pricing and positioning follow from there. This exercise involves an initial investment of time and resources but

MARKETING

signif icantly benef its restaurant operations. These include: M a x i m i z i n g m e n u p r o f i t : Menu engineering starts with ensuring your entire menu is properly recipe’d and costed, and that it converts into bottom-line profitability. You’ll get the most bang for your buck while establishing a pricing system that suits the needs of your operation as well as your guests. Generally, a menu that is engineered for profit maximization will add three to four per cent additional sales to the bottom line. For an operation with $2 million in sales, that equals up to $80,000 per year of additional profit. Improving

guest

experience:

Engineering your menu based on items that generate a strong margin and have guest appeal will allow you to curate a menu that your guests love, encouraging repeat visits as they come back for more. In doing this, you’ll be confident that whatever they choose will be of excellent quality and properly prepared, while building your profitability. Streamlining inventory: Rather than

having an endless list of menu items or keeping around dishes that don’t perform, menu engineering allows your team to hone your offerings for ease of execution. This will ensure your kitchen can run more smoothly and efficiently and help you better manage inventory. Especially in the current climate, with supply chain challenges and various shortages, this practice will save your team time and money managing a smaller list of items. This can also have positive environmenta l impacts, such as helping to reduce food waste in the kitchen. Restaurants sometimes question whether it’s worth it to carry out engineering their menu, especially if they are just a small operation or have limited offerings. Menu engineering is necessary for everyone – it is essential for a restaurant of any size or concept to optimize its prof it model and general profitability. It may be even more critical for smaller restaurants than larger ones as

“... Menu engineering is an unavoidable practice for restaurants that hope to succeed in the industry.” smaller operations tend to have fewer menu items, so if you're selling several units of a popular item that has a low margin, the potential impact on your bottom line could be even greater. Menu engineering can seem daunting to those new to it or have a long list of menu offerings to work through. The good news is that restaurants are not alone in this; there are many tools available to streamline and simplify the menu engineering process. There are i n c r e d i ble r e st au r a nt i nve nt or y management platforms and industry t o ol s t hat m a ke exe c ut i ng a nd

m a i nt a i n i n g m e nu e n g i n e e r i n g techniques simpler. Used by restaurants of all styles and sizes across North A m er ic a , t he s e to ol s pr ov ide a centralized and streamlined way to track inventory and food costs, cost out recipes, and more. All in all, menu engineering is an unavoidable practice for restaurants that hope to succeed in the industry. Done correctly, it requires dedicated time a nd ef fort to eva luate each offering individually but will pay off in terms of prof itability, operational efficiency, and guest experience.

David Hopkins is the president of The Fifteen Group, a hospitality management and consulting agency that works with hundreds of restaurants across North America. www.restobiz.ca | Winter 2024 55

MATTERS

Meeting sustainability goals with a menu makeover By Riana Topan

56 Winter 2024 | Canadian Restaurant & Foodservice News

SUSTAINABILITY

Amidst increasingly dire warnings about the fate of our planet, and more frequent reminders about the consequences of climate change in the form of wildfires, floods, and tornadoes, the urgent need to address the global environmental crisis feels more real than ever before. Thankfully, so does the foodservice industry’s remarkable power to make a positive, meaningful difference in protecting our natural environment and the global ecosystem. Changing what we eat is one of the largest opportunities for reducing our daily carbon footprint. This topic matters to Canadians, with 61 per cent of surveyed consumers reporting that they plan to pay more attention to the environmental impact of what they consume. This also matters to the restaurant and foodservice sectors, since a 2022 poll revealed that 43 per cent of Canadians believe companies and corporations are the most responsible for improving sustainability. This is a key reason why the shift towards less resource-intensive, plant-based foods is critical. First, consider greenhouse gas emissions, for which food contributes approximately 26 per cent of the worldwide total. Globally, meat, eggs, and dairy production are responsible for 56 to 58 per cent of food related GHG emissions, yet they provide just 18 per cent of the world’s calories and 37 per cent of our protein. By contrast, plantbased foods often generate significantly fewer emissions, with items like nuts, pulses, grains, tofu, and root vegetables responsible for a mere fraction of the emissions created through meat and dairy production. In fact, studies have estimated that a global shift to a fully plant-based diet could reduce

emissions by up to 70 per cent, showing that even small dietary changes can make a big impact. Second, let’s look at land use. Despite their relatively small contribution to feeding the planet, meat, aquaculture, eggs, and dairy production use 83 per cent of all farm land. According to Our World in Data, a project of Oxford University, “If everyone shifted to a plant-based diet we would reduce global land use for agriculture by 75 per cent… thanks to a reduction in land used for grazing and a smaller need for land to grow crops.” This would be an enormous contribution vis á vis climate concerns, given that land-use change and food production are the primary causes of biodiversity loss and deforestation globally, two immense sustainability issues. Third, when it comes to water use, foods from animals are once again the most resource intensive. Studies show that a healthy vegetarian diet can reduce an individual’s water footprint by up to 55 per cent, which makes sense considering that a staggering 725.6 L of fresh water are needed to produce 100 g of protein from beef, whereas tofu requires eight times less fresh water (only 92.9 L by comparison).

www.restobiz.ca | Winter 2024 57

Greenhouse gas emissions per kilogram of food product Emissions are measured in carbon dioxide-equivalents¹. This means non-CO2 gasesproduct are weighted by the amount of Greenhouse gas emissions per kilogram of food warming they cause over a 100-year timescale. Emissions are measured in carbon dioxide-equivalents¹. This means non-CO2 gases are weighted by the amount of warming they cause over a 100-year timescale. Beef (beef herd)

99.48 kg

Beef herd) Lamb(beef & Mutton

39.72 kg

99.48 kg

Lamb(dairy & Mutton Beef herd)

33.3 kg39.72 kg

Beef (dairy herd) Prawns (farmed)

33.3 kg 26.87 kg

Prawns (farmed) Cheese

26.87 23.88 kg kg

Cheese Pig Meat

12.31 kg

Pig Meat Poultry

12.31 9.87 kg kg

Poultry Meat Eggs Eggs Rice

23.88 kg

9.87 kg 4.67 kg 4.67 kg kg 4.45

Rice Milk

4.45kgkg 3.15

Milk Tomatoes

3.15kg kg 2.09

Tomatoes Maize

2.09 1.7 kgkg

Wheat Maize & Rye

1.7 kg 1.57 kg

Wheat &Peas Rye

1.57kg kg 0.98

Peas Bananas

0.98 kg 0.86

SOURCE: OUR WORLD IN DATA

Bananas 0.46 0.86 kg kg Potatoes Potatoes 0.46 kg Nuts 0.43 Nuts 0.43 kg Data source: Joseph Poore and Thomas Nemecek (2018).

OurWorldInData.org/environmental-impacts-of-food | CC BY

Data source: Joseph Poore and Thomas Nemecek (2018).

OurWorldInData.org/environmental-impacts-of-food | CC BY

1. Carbon dioxide-equivalents (CO₂eq): Carbon dioxide is the most important greenhouse gas, but not the only one. To capture all greenhouse gas emissions, researchers express them in ‘carbon dioxide-equivalents' (CO₂eq). This takes all greenhouse gases into account, not just CO₂. To express 1. Carbon dioxide-equivalents Carbon dioxide is theeach most important greenhouse gas, warming but not the only one. To capture all greenhouse all greenhouse gases in carbon (CO₂eq): dioxide-equivalents (CO₂eq), one is weighted by its global potential (GWP) value. GWP measures gas the emissions, researchers express them in ‘carbon dioxide-equivalents' (CO₂eq). takesIfall greenhouse gases into account, not just of CO₂. Togas express amount of warming a gas creates compared to CO₂. CO₂ is given a GWP valueThis of one. a gas had a GWP of 10 then one kilogram that would all greenhouse gases in warming carbon dioxide-equivalents (CO₂eq), each one isdioxide-equivalents weighted by its global potential GWP measures the generate ten times the effect as one kilogram of CO₂. Carbon arewarming calculated for each(GWP) gas byvalue. multiplying the mass of amount ofof warming a gas creates compared CO₂.factor. CO₂ isThis given a GWPcan value one. over If a gas had a GWP of 10 then one kilogram that100 gasyears, would emissions a specific greenhouse gas by itsto GWP warming beof stated different timescales. To calculate CO₂eqofover generate ten times the warming effect as one kilogram of CO₂. Carbon dioxide-equivalents are calculated for each gas by multiplying the mass of we’d multiply each gas by its GWP over a 100-year timescale (GWP100). Total greenhouse gas emissions – measured in CO₂eq – are then calculated emissions of each a specific greenhouse by summing gas’ CO₂eq value.gas by its GWP factor. This warming can be stated over different timescales. To calculate CO₂eq over 100 years, we’d multiply each gas by its GWP over a 100-year timescale (GWP100). Total greenhouse gas emissions – measured in CO₂eq – are then calculated by summing each gas’ CO₂eq value.

Moreover, intensive animal farming can cause serious water pollution including eutrophication, where excessive algae in the water (caused by run-off of animal feces and leftover feed) depletes the oxygen in waterways, leading to a loss of fish and aquatic wildlife. Finally, animal farming is an inefficient way to feed our growing global population, because animals have to consume many times more calories from crops than the calories they themselves can produce. In the U.S., an analysis of the efficiency with which ‘feed’ can be converted to 'food’ found that only about seven per cent of the calories and protein fed to animals go on to be consumed by humans via animal products (dairy, beef, poultry, pork, and eggs). We could feed far more people with far fewer resources if we simply fed the crops we grow directly to humans. Regardless of any technological advances we make, rearing billions of live

SUSTAINABILITY animals for human consumption will always be more environmentally taxing than growing plant-based proteins. As the Grazed and Confused report concludes on grass-fed livestock, it “does not offer a significant solution to climate change as only under very specific conditions can they help sequester carbon. This sequestering of carbon is even then small, time-limited, reversible, and substantially outweighed by the greenhouse gas emissions these grazing animals generate.” These facts can be hard to digest, but rather than feeling overwhelmed or discouraged, we can see that there is an incredible opportunity at hand. Food service operations can achieve their own sustainability goals and meet the needs of their guests by making plant-based and plant-forward food options more available, appealing, and affordable. After all, these are the three key drivers of food choices, and there are examples everywhere, from small-scale restaurants to fast food behemoths introducing delicious new dishes every day. Campuses and food service management companies especially are recognizing the urgent need to respond to increased consumer demand for vegan and vegetarian fare, which is good for the planet and for their bottom line. Dozens of institutions and businesses have signed the Forward Food pledge to make their menus more plant-forward, and some companies including HHS and Elior North America have committed to 50 per cent plant-based menus (HHS has also committed to a 10 per cent reduction in their animal protein purchases). The secret to success is to create delectable dishes that any diner can enjoy, since the more people who choose them, the greater the environmental savings will be. Some companies are taking this one step further, and incentivizing the plant-based choice by ensuring it is the least expensive one. Last year, Ingka Group – the largest IKEA retailer – announced that they would always sell plant-based foods at the same or lower price than meat-based alternatives. The decision is part of their transition to net-zero emissions and reflects their belief that the “sustainable choice should be affordable for the many,” according to the CEO. To ensure their success, dishes must be presented as delicious choices with mass

Photo: Colin Hatherill/CHat Photography This carrot osso buco is just one of hundreds of delicious, fully plant-based recipes developed by Forward Food.

appeal. Name dishes to focus on flavour, mouthfeel, and provenance, highlighting key ingredients and cooking methods. Think “Garden Vegetable Breakfast Scramble” rather than “Vegan Tofu Scramble” or “Smoky 7-Layer Black Bean Burrito” instead of “Meatless Burrito.” Plant-based options should also be integrated into regular menus and offerings, and placed first where possible, like at a buffet, for example. Finally, descriptive consumer messaging presented at the point of purchase can be influential, including menu messages like these, developed and tested by the World Resources Institute, can boost sales: “Each of us can make a positive difference to the planet. Swapping just one meat dish for a plant-based one saves greenhouse gas

emissions that are equivalent to the energy used to charge your phone for two years. Your small change can make a big difference.” At a time when so many of us are doing all we can to make our operations greener, plant-based foods offer a relatively easy win. Consumer demand has never been higher, free resources are abundant, and there is growing consensus that we have to address the way we eat if we want to prevent climate catastrophe. Plus, plant-based offerings can go a long way towards improving public health and protecting animals, too. While evaluating opportunities for sustainability within your establishment, look at your menus and go for the lowhanging fruit – and vegetables.

Riana Topan is a campaign manager with Humane Society International/Canada. She manages the organization’s Forward Food program, which helps institutions across Canada increase their offerings of delicious and nutritious plant-based options that are better for animals, the environment, and human health.

CRUNCHING NUMBERS

Traffic patterns Insight into today’s customer spending and its effect on restaurants By Vince Sgabellone Economists have projected a slowdown in the Canadian economy for several quarters now. Similarly, Canadian consumers have reported for over a year that they plan to cut back on their spending and studies show they have done just that. For the year ending June 2023, consumer spending across the 11 retail categories declined by three per cent in Canada. But in the foodservice market, Circana’s CREST® industry tracking service reports foodservice spending over the same 12-month period remained quite robust, advancing by 13 per cent, and restaurant traffic levels returned to 2019 numbers. This persistent strength in foodservice activity is a sign that Canadians continued to make up for lost time once the pandemic passed. Whether a grab-and-go coffee from their favourite local café or a gathering with friends and family in a restaurant, Canadians are enjoying their return to restaurant experiences. Even so, the early signs of a flattening growth curve began to appear during the second quarter of 2023. Traffic growth for the quarter was just six per cent, the lowest level since the recovery began in 2021. In a recent consumer sentiment study, 68 per cent of respondents reported they planned to cut back on restaurant spending, and 75 per cent of them reported they would do so by cutting back on restaurant visits. Beyond a reduction in visits, these cautious consumers planned to introduce a series of money-saving behaviours, including trading down in restaurant type (37 per cent), trading down in menu items (37 per cent), and reducing the number of items per order (35 per cent). Sure enough, QSR traffic growth on the quarter was eight per cent, outpacing FSR growth for the first time since 2021. Next, despite a return to in-person restaurant visits over the past year, items per order remained at pandemic-era levels. The dessert and beverage sections of the menu have felt the biggest impact of these declines.

And finally, supper growth was the lowest of all dayparts at just two per cent, while the other dayparts enjoyed gains of seven to nine per cent. Some of these gains can be attributed to increased mobility over the past year (people are leaving their homes more often), but some certainly can be attributed to money-saving tendencies since supper generates the highest average eater cheques. The next behaviour change to watch is consumers’ planned shift in how they obtain meals. More than one quarter (28 per cent) reported they would cut back on delivery to save on fees. This corresponds with a second-quarter two per cent gain in carry-out orders and a 10 per cent reduction in delivery orders. Meanwhile, off-premise order rates remain stubbornly elevated despite the removal of restrictions, as consumers look to save the additional cost of in-person dining. Amid all these traffic shifts, the number-one money-saving technique consumers report for the coming quarters is a search for more deals and promotions. Coupons and meal combos are the most popular deal types, but consumers will respond well to anything that lets them enjoy a restaurant occasion, while still feeling they got good value for money. At just under 30 per cent, deal rates remain two points higher than pre-pandemic levels. Despite this elevated cost-consciousness, it is interesting that one-third of consumers reported they do not plan to cut back on restaurant spending. Consequently, the fine dining and casual dining steakhouse subchannels experienced some of the highest traffic gains in the past year, despite their elevated eater cheques. Businesses catering to higher-end consumers may find the economic headwinds may not blow quite as strong. For the rest of the market, it will be important to focus on delivering value to the average consumer in order to maintain customer counts during these uncertain economic times.

Vince Sgabellone, Foodservice Industry Analyst, Circana, combines his analytic abilities and natural curiosity with his extensive foodservice industry experience to help his clients understand the market, the competition, and the consumer. He provides a unique and informed perspective to help them grow their businesses.

60 Winter 2024 | Canadian Restaurant & Foodservice News

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.

Andrew Kohnen Brewmaster

HOCKLEYBEER.CA

Reducing emissions

Sustainability starts with Canadian eggs Canadian egg farmers are passionate about providing fresh, high-quality eggs while taking care of their animals, communities and the environment. Find out how egg farmers are shaping a brighter future. eggfarmers.ca/sustainability

Supplying high-quality eggs

Protecting our animals

Following rigorous standards

Supporting the future of our food system