YOUR YOUR FOOD FOOD PROGRAM PROGRAM MUST MUST HAVE HAVE SOMETHING SOMETHING FOR FOR EVERYONE EVERYONE -- CONSIDER CONSIDER HOW HOW VAST VAST AND AND MULTICULTURAL MULTICULTURAL YOUR YOUR CLIENTELE CLIENTELE IS. IS. EVERYONE EVERYONE TRIES TRIES THEIR THEIR HAND HAND AND AND SKIING SKIING AND AND SNOWBOARDING, SNOWBOARDING, PLAN PLAN YOUR YOUR MENU MENU ACCORDINGLY ACCORDINGLY AND AND OFFER OFFER CUSINE CUSINE THAT THAT APPEALS APPEALS TO TO ALL ALL TASTES. TASTES.
THIS THIS SEASON, SEASON, CREATE CREATE UNIQUE UNIQUE OUTDOOR OUTDOOR SPACES SPACES FOR FOR DINING. DINING. IT'S IT'S ALL ALL PART PART T OF OF THE THE FUN FUN AND AND CUSTOMER CUSTOMER EXPERIENCE. EXPERIEN N CE. CONSIDER CONSIDER FIRE FIRE PITS, PITS, PICNIC PICNIC TABLES TA A BLES && MAYBE RR. MAYBE EVEN EVEN AN AN OUTDOOR OUTDOOR BBQ BBQ OR O R SMOKER. SMOK KEER ER. E R..
THE THE PEAK PEAK TO TO CREEK CREEK AT AT WHISTLER WHISTLER MOUNTAIIN MOUNTAIIN IS IS AA THIGH THIGH BURNING BURNING 77 MILES MILES LONG LONG
MANY RESORTS RE E SORTS RELY ON THEIR FOOD PROGRAMS TO BRING ASS MUCH AS 9% OF THEIR YEARLY REVENUE. THATS T H A T S A BIG B I G CHUNK! C H U N K! DON'T LEAVE MONEY ON THE TABLE THIS YEAR WITH YOUR PROGRAM. PRO OGRAM.
THE T THH E SKI SKI RESORT RESORT SUNSHINE SUNSHINE VILLAGE VILLAGE IS IS THE THE TH HIGHEST H H IGHEST SKI SKI RESORT RESORT IN IN ALBERTA ALBERTA WITH WITH 2730M. 2730M. IT IT HAS HAS THE THE HIGHEST HIGHEST SKI SKI SLOPE SLOPE AND AND LIFT LIFT IN IN ALBERTA ALBERTA
HERE ARE A FEW THINGS TO KEEP IN MIND...
RUNNING A KITCHEN WITH LIMITED STAFF, WHO HAVE LIMITED SKILLS, IS POSSIBLE. SET THEM UP FOR SUCCESS BY PROVIDING THEM THE RIGHT “FAIL-SAFE” PRODUCTS. L-SA YOU DON’T HAVE TO HAVE A BIG MENU. YOU JUST NEED YO EED A FEW OPTIONS. UUSING VERSATILE PRODUCTS ALLOW YOU TO CHANGE UP YOUR MENU DAILY JUST BY DOING TWEAKS PR G LLITTLE IT USING DIFFERENT PROTEIN US ING A DIF F F ERENT SAUCE, USING A PRO PR ROTEIN FROM A SANDWICH TO A PIZZA TOPPING, ETC. BUSINESSS RRESOURCES ESOURCES ISS HERE HER TO HELP YOU U COME UP WITH CONCEPTS AND PLAN OUT YOUR MENU.
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1LB OF NAKED OR BREADED WINGS WITH FARMERS VEGETABLES AND BLUE CHEESE OR RANCH SAUCE
CRISPY FRIED CAULIFLOWER TOSSED IN BUFFALO SAUCE & DRIZZLED WITH ROASTED GARLIC DRRESSING
Slider Sli Sl lid ide der er Chili Chi Ch hiilli li Dogs Dog Do ogs gs
Mac Mac Ma ac N' cheese che ch hee ees ese se Bites Bit Bi ite tes es
3 CHILI & CHEESE HOTDOG SLIDERS WITH CHILI & JALAPENO CHEESE SAUCE
FRIED BUNDLES OF MAC N' CHEESE WITH SPICY KETCHUP & SMOKEHOUSE MAYO
Sweet Sw On Swe wee eet et Onion Oni nio ion on Cheese Ch esse Bu ur de er rs Che hee ee se Burger B urge ger er Sliders SSlli liid d e FLATTOP BURGER WITH CARAMELIZED ONION & CHEDDAR ON A SESAME BUN WITH ROASTED GARLIC MAYO
SmokeHouse Smo Sm mok oke keH eHo Ho ou use us se Chili Chi Ch hil ili li
Kale Kal Ka ale le Caesar Cae Ca aes esa sar ar Salad Sa Sa alla lad ad
SMOKED BEEF CHILI WITH SWEET PEPPER, BLACK BEANS, GARLIC TOAST & MELTY CHEESE
BABY KALE WITH PARMESAN SHARDS, BACON PIECES, RUSTIC BREAD & GARLIC DRESSING
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CHICKEN AND RICE WITH COCONUT, LEMONONGRASS & SPICY BROTH
ROMAINE HEARTS WITH EGG, GRILLED CHICKEN, BACON, AVOCADO, TOMATO, CHEDDAR & BUTTERMILK DRESSING
Vegan Veg Ve ega gan an Curry Cur Cu urry Bowl Bow Bo ow wll
Winter Win Wi int nte ter er Power Pow Po owe wer er Bowl Bow Bo ow wll
ROASTED VEGETABLES & TOFU IN A RICH CURRY STEW WITH RICE & NAAN BREAD
SPROUTED GRAINS WITH BUTTERNUT SQUASH, CRANBERRY, BEET, AVOCADO & HERB DRESSING
Parmesan Pa Pa ar rm me esssa e an a n Garlic Ga G ar a rlliiic c Fries Frie Fr ies es CRISPY HAND CUT FRIES WITH SHAVED PARMESAN & ROASTED GARLIC SAUCE
Flattop Fla Fl lat att tto top op Burger Bur Bu urge ger er
Impossible mp po bllle e Burger Bu ur rge IIm m pos ossssi sib ib Bu ger er
Tortiere To or rt tiiie er T o ere
Canadiana Can Ca ana nad adi dia ian ana na Poutine Pou Po out uti tin ine ne
SEARED BEEF PATTY, CARAMELIZED ONION, AGED CHEDDAR SAUCE, SWEET PICKLES & BUTTERED BRIOCHE BUN
GRILLED IMPOSSIBLE BURGER WITH FARMERS TOMATO, LETTUCE & VEGAN MAYO
SLOW SIMMERED BEEF STEW WITH A THICK GRAVY IN A FLAKY PASTRY CRUST
HAND CUT FRIES WITH RED WINE DEMI & QUEBEC CHEESE CURDS
Crispy C is Cr isp sp py y Nashville Nas Na ash shv hvi viilll lle le Chicken Chi Ch hic ick cke ken en Sandwich San Sa and ndw dwi wic ich ch
Butter Bu B ut u tt t te t er Chicken er Chi Ch hic ick cke ken en Sandwich San Sa and ndw dwi wic ich ch
Fish Fis Fi ish sh & Kettle Ket Ke et tt tle tl le Chips Chi Ch hip ip pss
cHICKEN c cH H HIIC ICK CK KE EN sCHNITZEL EN ssC CHN CH HNI NIT ITZ TZE ZEL EL & Frites FFr riit te t e ess
CRISPY FRIED COD WITH WARM KETTLE CHIPS, WHITE WINE VINEGAR SLAW & TARTAR SAUCE
FRIED CHICKEN SCHNITZEL WITH SPICY TOMATO SAUCE, PROVOLONE CHEESE & HAND CUT FRITES
pORK pOR pO ORK rIBS rIB IBS IB BS WITH WIT WI ITH TH ROASTED ROA OAS OA AST STE TED ED VEGETABLES VEG VE EGE GET ETA TAB ABL BLE LES ES & pOTATOES pOT pO OTA TAT ATO TOE OE ESS
aPPLEWOOD a aP PPL PP PLLE E EW W WO OOD OO OD mAC mAC mA AC N' N' cHEESE c cH H HE E EE ESE ES SE
NASHVILLE SAUCED CHICKEN WITH BREAD & BUTTER PICKLES, COLESLAW & ROASTED GARLIC MAYO
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HALAL CHICKEN PIECES IN A PINEAPPLE CURRY SAUCE ON A SWEET POTATO ROLL WITH PANEER
Roast Roa oa oa assst t Beef Bee Be ee eff Dip Dip Di ip PAnini P PA A An niin ni nii n SLICED WARM ROAST BEEF WITH RED WINE DEMI JUS & GARLIC BRUSHED PANINI
SMOKED & SAUCED PORK SIDE RIBS WITH OVEN ROASTED VEGETABLES & POTATOES WITH CHIPOTLE BUTTER
Family Fa Fa am miil m ily ly Crispy Cr C riisssp py p y Chicken Chi Ch hic ick cke ke en n Bucket Bu B uc u ck c ke k et e t CRISPY FRIED 9 PIECE CHICKEN WITH HAND CUT FRIES, COLESSLAW, GARLIC TOAST & BBQ SAUCE
Family Fam Fa am miil illy y Beef Be B e ee e eff LasagnA LLa assa as a ag g gn n nA A BAKED BEEF, CHEESE, PEPPERS & TOMATO SAUCE WITH AL DENTE NOODLES
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CAVATAPPI NOODLES WITH AGED CHEDDAR SAUCE AND APPLEWOOD CHEDDAR GRATIN & FOCCACIA CRUMBLE
Family Fam Fa ami mil ily ly Pack Pac Pa ack ck S'mores S'm 'mo 'm mor ore es A 1/2 DOZEN OF WARM S'MORES WITH GRAHAM, MARSHMALLOW & PREMIUM CHOCOLATE
1/2 1/2 1/ /2 Dozen Doz Do oze zen en Artisan A ti Ar tis isa san an Donuts Don Do on nu uts ut ts CHEF'S DAILY FEATURED ARTISAN DONUTS
Warm War Wa arm Butter But Bu utt tte ter er Tarts Tar Ta arts t
Warm Wa W arm Waffles ar Wa W afff a ffl flle ess & Icecream e IIc ce c ec e c cr re ea am a m
A CANADIAN STAPLE. BUTTER FILLING WITH RICH RUM FLAVOR & RAISINS
BELGIAN WAFFLES WITH BUTTERSCOTCH RIPPLE ICE CREAM & ONTARIO MAPLE SYRUP DRIZZLE
Apple App Ap ppl ple le Blossom Blo Bl los oss sso so om m & Caramel Car Ca aram ame mel el WARM CHUDDLEIGH APPLE BLOSSOMS WITH CARAMEL DRIZZLE
Peppermint Pep Pe epp pp pe er e rm miiin n nt t Mocha Moc Mo oc ch ha Hot ha H Ho ot o t Chocolate Cho Ch hoc oc co ola ol lat ate te PEPPERMINT INFUSED HOT COCOLATE WITH CHOCOLATE CREAM & DARK CHOCLATE SHAVINGS
Nanaimo Na N an a nai na aim im mo o Bar Ba B ar a r CHOCOLATE GRAHAM WITH CREAMY CUSTARD & THICK AND RICH CHOCOLATE
Unicorn U Un n niiic c co o or rn Hot H Ho ot Chocolate ot C Ch h ho o oc col co olla a at te te BRIGHTLY COLOURED HOT CHOCOLATE WITH CHEESECAKE PIECES AND MAGIC MARSHMELLOWS & CEREAL PIECES
Coffee Cof Co off ffe fee ee Crisp C iissp Cr sp Hot Hot Ho ot Chocolate Cho Ch hoc oco col olla at at te e
Warm W Wa a ar rm Pumpkin P Pu um u m mp p pk k kiiin n Spiced SSp p piiic c ce ed e d Apple Ap A p pp p pllle e Cider C Ciiid d de e er r
COFFEE CRISP CHOCOLATE BAR PIECES WITH RICH HOT COCOA & CARAMEL DRIZZLED CREAM
LOCAL APPLE CIDER WITH HINTS OF MAPLE & CINNAMON & A NUTMEG PUMPKIN CREAM
DO YOU HAVE QUESTIONS? REACH OUT TO US AT ABBUSINESSRESOURCES@EDM.SYSCO.CA WE WANT TO COLLABORATE WITH YOU.
WE'VE PUT ALL OF THE THOUGHT AND EFFORT INTO CURRATING A LINEUP OF OUR PRIVATE LABEL PRODUCTS THAT YOUR GUESTS CAN TRUST AND WILL COME BACK FOR. DID YOU KNOW THAT OUR SYSCO IMPERIAL PRODUCTS SPECS ARE AS GOOD OR HIGHER THAN THE NATIONAL BRANDS? IT'S TRUE!
QR Q R CODES ALLOW FOR EASY ANDD SAFE TOUCHLESS NO CONTACT MENUS. THIS CAN ALLOW ALLO OW GUEST GUEST TO TO ORDER FROM THE HILL AND PICKUP PICK KUP IN A SAFE MANNER OPPOSED TO LONG LINEUPS LINE EUPSS & RELIEVING STRESS ON KITCHEN STAFF. CLICK HERE TO CREATE YOUR OWN CUSTOM QR CODE
DO D O YOU YOU POST POST ENOUGH ENOUGH ABOUT ABOUT YOUR YOUR AMAZING AMAZING FOOD? FOOD? MAKE MAKE CERTAIN CERTAIN YOU YOU PLAN PLAN OUT OUT YOUR YOUR MARKETING MARKETING AND AND SOCIAL SOCIAL MEDIA MEDIA PROGRAM PROGRAM THIS THIS SEASON SEASON TO T O INCLUDE INCLUDE AMAZING AMAZING FOOD FOOD AND AND DRINK DRINK CONTENT CONTE E N T THAT THA A T WILL WILL INFLUENCE INFLUENCE GUESTS GUESTS TO TO COME COME IN IN N FOR F OR YOUR YOUR "BEST "B B E ST IN IN CLASS" CLASS" EXPERIENCE. EXP P E R IENCE.
HERE'S H ERE'S HOW W TO T O BE B E MORE M O R E EFFECTIVE E F F E C T I V E ON YOUR SOCIAL S OCIAL MEDIA ACCOUNTS Vary your content so that it showcases the overall "Experience" of your resort. Include content from the slopes, chalet, spa (if applicable) & certainly the dining.
Build engagement & audience insight with creating a poll . . . ask about your latest special? late-night snack? hamburger toppings? Whatever it is . . . people love to share what they like or don't like.
Test out your social "Sweet Spot" to determine when you're receiving the most engagement and schedule posts around that time. Who knows...maybe that's 3AM Wednesday morning?!?
Don't overthink your content, a simple photo, a catchy or funny message . . . or even teasing an upcoming contest, is all you need to get your fans engaged
Go Live! Both Instagram Live and Facebook Live are great ways to share excitement and grow engagement.
Tell a story by using both Instagram & Facebook stories feature. This is a great way to show the day-to-day excitement from your resort & build interest in the overall experience you will provide your guests.
Make your food look irresistible with highquality clear photos nothing entices diners more than being excited to try something new!! Even feature your staff's favourite menu items!
Your menu is the most effective sales tool your customers see. Creating a new design is more than just for the sake of change — utilizing strong design principles and our knowledge of menu engineering means your menu will be profitable & visually engaging.
Please send an email to: SyscoOntarioSouthBusinessResources@Tor.sysco.ca S O i S hB i R @T BACKGROUND INFORMATION 1. Customer Account Name 2. Customer Account Number 3. Customer Name *the designers will be connecting with you 4. Customer Phone Number *what is the best # to reach you 5. Customer Email Address 6. Your Sysco Sales Consultant Name 7. What are you looking for: Menu Design or Revision QR Code | Social Media Posts Posters | Table Tents | Banners | Signs Logo Creation IMPORTANT TO INCLUDE IN YOUR REQUEST High Resolution Logo Menu as a word document with updates this will help speed up the process PDF version of Current Menu Images - you want included & identify what they are please ensure they are high resolution files Social Media Handles For Menus: indicate # of pages including cover Sizing required Timing is dependent on the complexity of the project & on customer's involvement
HAVE YOU SET YOURSELF UP FOR SUCCESS THIS YEAR WITH YOUR NON-FOOD PROGRAM? LET'S TAKE A LOOK AT THE "MUST HAVES" FOR YOUR Y O U R DISPOSABLE D I S P O S A B L E LINEUP L I N E U P THIS T H I S SEASON. SEASON.
HERE'S OUR TOP 12 RECOMMENDATIONS FOR DISPOSABLES THIS SEASON.
Garbage bags Cling Flim Foil Roll Parchment Paper Toilet Tissue Rolls Dinner Napkins
paper Hand towel portion cups and lids
register rolls vinyl gloves RTU sanitizer basket liners
SHUT OFF WATER FOUNTAINS OR REPLACE THEM WITH WATER BOTTLE REFILL STATIONS. EACH PERSON SHOULD USE THEIR OWN WATER BOTTLE.
HERE'S SOME TIPS
ASK VISITORS TO COME READY FOR THEIR ACTIVITY & TO LEAVE EQUIPMENT & EXTRA CLOTHING IN THEIR VEHICLES. SET OCCUPANCY LIMITS FOR THE RESORT TO ALLOW FOR SPACING PEOPLE AT LEAST 2 METERS APART. INSTALL FLOOR MARKINGS, AND OTHER VISUAL CUES WHERE NEEDED. DEVELOP A CLEANING AND DISINFECTING PROGRAM WITH A SCHEDULE & CHECKLIST FOR ALL AREAS & EQUIPMENT STATION. INCLUDE ALL SHARED WORK AREAS, FACILITIES & EQUIPMENT BETWEEN USERS OR SHIFTS. FOCUS ON HIGH-TOUCH SURFACES & OBJECTS SUCH AS DOORS, COUNTERS, CHAIRS, HANDLES, RAILINGS, LOUNGE CHAIRS, TABLE TOPS, ATMS, TOUCHSCREENS, PHONES, LIGHT SWITCHES, FAUCETS, TAPS, SANITIZER DISPENSERS, DIAPER-CHANGING STATIONS, SHOWERS, WATER BOTTLE REFILL STATIONS & ANY PROTECTIVE BARRIERS.
1 in 4
people say CLEANING & SANITATION are the TOP FACTORS in choosing which businesses to visit
Contactless Solutions
PPE Essentials
McKinsey Survey
3-Ply suppwliheilselast Face Masks 5477201
MASK FACE 3PLY NON-MEDICAL (GIA) 40/50 CT
Reusable Masks & Face Shields 5476886 5476928
MASK FACE CLOTH REUSABLE LRG (BLKWOOD) 5/1 EA MASK FACE CLOTH REUSABLE MED(BLKWOOD) 5/1 EA
5484419
SHIELD FACE NON MEDICAL (AMHIL) 1/25 CTSPECIAL ORDER ITEM
Hand Sanitizer 5473505 771547 5485947
1358825 HAND SANITIZER 540ML (ECOLAB) 12/540 ML HAND SANITIZER 750ML (KEYSTONE) 4/750 ML HAND SANITIZER w/PUMP (FORSYTHE HEALTHCARE) 4/ 3.78LT ML
Cleaning Supplies 1983756 3733819 3475815 4514426 1981651 7682442
Towels FOOD PREP AREA FS TOWEL GREEN LIGHT DUTY (SYSCLS) 200 PK
1358856 1358684
DINING AREA FS TOWEL BLUE LIGHT DUTY (SYSCLS) 200 PK FS TOWEL BLUE MED DUTY (SYSCLS) 150 PK
1358499 1358625 1358512
COOKING - SERVING FS TOWEL WHITE HEAVY DUTY (SYSCLS) 72 PK FS TOWEL WHITE MED DUTY (SYSCLS) 150 PK FS TOWEL WIPER PIZZA RED ( SYSCLS0 150 PK BAR & SERVICE
6858583
FS TOWEL BAR TERRY RIBBED 18X 20 IN (SYSCLS) 240 PK
CLEANER ALL PURP & FINISH FLOOR (KEYSTONE) 2/3.78 L CLEANER DISINFECT PEROXIDE MS (ECOLAB) 1/7.57 L CLEANER FLOOR WSH N WALK (ECOLAB) 9.46 L CLEANER GLASS DISENFECT RTU (KEYSTONE) 6/946 ML LOTION HAND SOAP (KEYSTONE) 2/3.78 L SOAP HAND AB FOAM BLUE (KEYSTONE) 4/750 ML
Social Distancing Decals 7132296 LABEL ADHSVE SAFE DIST 6X12 RED (NATN CHKG) 1/6 KG* 7132342 LABEL ADHSVE SAFE DIST 12” DIA CIRCL RED (NATN CHKG) 1/6 KG* *BLUE & GREEN available via direct ship only upon request
7132299 LABEL ADHSVE SAFE DIST 6X12 ARROW WHT (NATN CHKG) 1/6 KG** **BLACK available via direct ship only upon request
Order at www.syscosource.ca
CONSULTING SERVICES: Culinary Industry Trends Marketing Menu Development Operations CUSTOM STIR SESSIONS: Food Ideas Collaboration with our Chefs & Consultants EDUCATIONAL FORUMS: Heart of House & Front of House Training Webinars Food Handling Chef Talks Industry Insights WORKSHOPS: Seasonal Local Vendor Themed & More!
BUSINESS REVIEWS: Partner with Sysco Leadership to take a deep dive into your business & the service Sysco provides. Review what is working and identify areas of opportunity. THE SYSCO BUSINESS RESOURCES DEPARTMENT IS THE INDUSTRY LEADER IN FOODSERVICE CONSULTING! 15 Culinary Centres across Canada Over 75 expert Consultants & Chefs Culinary, Marketing & Industry Expertise Protein & Produce Specialists Tools & Resources to drive growth
Partner with our team of innovative industry experts on culinary solutions, exploring trends & ideas. Customers culinary STIR sessions are focused on your business and your brand.
Ensure your customers are coming back for more. Ask us how we can support with Heart of Front of House training. We can also recommend tools and technology to streamline your business, decrease wait times and put a smile on your staff and customers' faces.
Leveraging all the tools available to us in Social Media and Marketing, let's attract new customers and keep your local fans coming back! Too busy to manage your webpage? We know someone who can help with that too.
Teach us about your business and let's build a strategy. Our team of industry consultants will help you dig into your business, focusing on your greatest opportunities and helping you reach your goals.
Analyzing your labour & expenses, food costs and margins, we will identify pain points and build a plan to address everything from labour challenges to menu engineering to waste management.
Explore your options and align your business across Canada. Find products that fit your specs on quality, source and price across the country.
Pulling together resources to support your needs, our Business Resources team will draw on product specialists, vendors, marketing specialists and more! If you have a question, we have someone who can help.
CUSTOMIZED EXPERIENCES FOCUSED ON: YOUR BUSINESS, YOUR MARKET, YOUR STRATEGY PLEASE REACH OUT TO: ABBUSINESSRESOURCES@EDM.SYSCO.CA