Summer 2016
Brunch is Back
Decking Out Your Summer Patio
Elevate the Experience
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SUPC#3947183
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Table of Your Summer Patio
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Contents 04 Food Service Facts 05 Flavour of Canada Profile Kettle Valley Station Pub, Penticton, BC 06 Decking Out Your Summer Patio An outdoor patio can be your restaurant’s biggest and best advertisement. Here’s how to gussy up yours. 10 Upsell Your Menu The power of suggestion leads to bigger check sizes. Here’s how your restaurant can learn to sell more.
Brunch is Back
16
12 STIR: Spotlight on Winnipeg’s Foodservice Consulting Team & the Opening of our new Sysco Culinary Centre in Saskatoon 14 The Main Ingredient Exclusive Recipes 16
Brunch is Back The brunch bunch love their highly social weekend meals and why not? Affordable, fun and tasty, brunch combines everything you want into a meal and then some.
19 Flavour of Canada Profile Abe Erb Brewing Company, Waterloo, ON Taking the Pulse
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20 Taking the Pulse Nutritious, delicious and internationally touted edible seeds 22 Serving Up Gender Roles for Dinner Men like meat, while women like healthy choices. Food ordering stereotypes show where there’s smoke, there’s usually fire. 25 Flavour of Canada Profile O’Byrne’s Irish Pub, Edmonton AB 26 Sysco Marketing Associate Profile Geoff Stritz • Sysco Winnipeg
Published by: Sysco Canada 21 Four Seasons Place, Suite 400, Toronto, ON M9B 6J8 T: 416-234-2666 F: 416-234-2650 www.sysco.ca
We welcome your comments and suggestions.
Contributors:
Write to us at: marketing@corp.sysco.ca
• Glenn Schreuer
PRINTED AND BOUND IN CANADA ADVERTISED ITEMS MAY NOT BE AVAILABLE AT ALL OPERATING COMPANIES.
• Kelly Putter • Geoff Stritz
5 Ways to Spin a Negative Online Review: 1. Respond immediately 2. Personalize your reply 3. If appropriate, offer a free second try 4. Spend equal or more attention on positive customers 5. Use an online reputation platform
Gender Wars
Men are 55% more likely to order food during late-night hours, while women are 30% more inclined to order food from work. They are also more likely to order food on a Friday, while men tend to order more often on a Sunday.
Labour Pains
Finding and keeping staff is no doubt difficult. In an operator survey by Nation’s Restaurant News, more than 80% of respondents said workforce management concerns, especially around recruitment and retention, topped the list of challenges for this year. Here’s how the numbers breakdown: • 48% said finding and keeping qualified employees was their main hurdle • 27% said minimum wage increases or pressures posed the biggest challenge • 10% said healthcare costs • 6% said changing menu expectations • 4% said securing prime real estate
Hot Sauce, Anyone?
The popularity of Sriracha sauce has chefs searching the world for strong flavours with ethnic flair. Think ghost pepper from India, sambal from Indonesia, gochujang from Korea, and from north Africa, harissa, sumac and dukka.
Screaming for Ice Cream
Original takes on the classic ice cream sandwich include one with cheddar cheese and a DIY offering in which guests assemble their own sandwich with housemade cookies and ice cream. At ice-cream sandwich chain Coolhaus, there’s even a Jewish-deli inspired Reuben, which combines a marbled rye cookie with pastrami ice cream. 4 :: Summer 2016 :: the main ingredient
Sources: www.restaurant-hospitality.com, www.grubhub.com, www.nationsrestaurantnews.com, www.technomic.com, www.afandco.com.
Flavour of Canada Profile:
Kettle Valley Station Pub
Penticton, BC
James Bryan
A
s Penticton’s most popular pub restaurant, the Kettle Valley Station is a go-to spot for locals and tourists alike. It is located adjacent to the Ramada Penticton Hotel & Suites, a resort style hotel with rooms surrounding the two acre garden courtyard, swimming pool, hot tub and a poolside restaurant open throughout the summer. This property originally opened as a 49 room motel, earning a visit from Queen Elizabeth in its early years (1960’s). The pub use to be the lobby for the motel, and was later converted to the now popular Kettle Valley Station Pub. The Agur Family, who have been in the Okanagan Valley since the late 1800’s, purchased the motel property in 1990 and purchased the pub in the summer of 1992. Set between two pristine lakes, Penticton, which has also been called the Napa Valley of Canada, is a year-round vacationer’s paradise and Kettle Valley Station Pub capitalizes on that fact by offering guests numerous amenities including a warm and cozy fireplace in winter as well as a nicely shaded patio in summer. Kettle Valley offers upper casual dining with a focus on fresh flavours, a local wine cellar and 14 craft beers on tap. The pub’s kitchen also provides catering and room service to the Ramada Penticton, and an open pool-side bar and restaurant from
June through September. Whether customers want a chicken apple salad featuring Okanagan apples, a sashimi tuna tartar, a forno jerk chicken with coconut basmati rice or wood-fired Italian thin-crust pizzas, they can trust that the kitchen’s seven apprentice cooks plus three red seal chefs are working hard to produce top-quality products. James Bryan holds dual roles as the pub’s executive chef since 2005 and food
and beverage manager, a title he took on in 2013. Working in the foodservice industry since the age of 14, James put himself through business school while working as a bartender in night clubs and pubs. He would eventually manage a bar in Whitehorse before becoming an apprentice cook in Penticton and Vancouver. One of James’ favourite dishes is the Lemon Pulled Chicken and Maple Bacon
Quesadilla, but he confesses to always liking “the next thing I am working on.” He also has a fondness for the pub’s signature lasagna, a big seller. Here’s the recipe for lasagna rolls: Evenly cover a fresh pasta sheet with ricotta and parmesan cheeses, roasted garlic and shallots, sautéed onion, fresh spinach, basil and oregano, and a crush of red chili pepper. Roll the pasta sheet, cut it into two-inch pieces, stand in enough tomato sauce to cover halfway, cover with mozzarella cheese and bake in a 450 F oven. The top of the pasta should be a little crisp so it has some crisp texture with the cheese and sauce bubbling. James says his relationship with Sysco is key. He views his Sysco MA as an extension of his management team and values the help he receives in sourcing new product, monitoring quality, costs and availability to using his MA as a sounding board for the frequent challenges any chef encounters. James intends to greet the future by continuing to push the boundaries of how fresh and unique food can be delivered affordably and consistently at high volume. The pub, thus far, has shown consistent sales growth, which tells James that more customers are returning often. There’s no bigger compliment than that, he says. the main ingredient :: Summer 2016 :: 5
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By Kelly Putter
An outdoor patio can be your restaurant’s biggest and best advertisement. Here’s how to gussy up yours.
T
setting up your outdoor dining area. Each municipality has different rules governing the service of food and drink outdoors. Make sure you dot your i’s and cross your t’s.
You Can’t Fight City Hall Do your homework first and make sure you have all the proper permits before going through the trouble, time and expense of
Who Let the Dogs Out? Making your patio pet friendly is a personal choice. Many pro-pet people love to see a dog curled up by its owner’s feet because that adds a friendly and inviting touch to a public space. So know your guests and customer base, otherwise you could be barking up the wrong tree. And again, you will need to check with city hall before inviting canine friends.
he views can be spectacular, the warm sunshine unbeatable and the air is about as fresh as you can find. We’re talking about outdoor restaurant patios, of course, those seasonal drinking and dining spots that guests flock to when the warmer weather hits. In honour of the al fresco restaurant season, we thought a quick lesson on how to create a great patio would be in order.
Up on the Roof While sidewalk patios are perhaps the most common, don’t forget your rooftop. And imagine the vantage point customers would get! That again will depend on the bylaws within your municipality and whether or not you have the staff and resources available to run a rooftop operation. Protect Your Customers While it stands to reason that guests are sitting on your patio because of the great view or the great food, you need to offer them protection from the sun’s rays. the main ingredient :: Summer 2016 :: 7
SOLUTIONS
FOOD SERVICE SERVICE ALIMENTAIRE
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8 :: Summer 2016 :: the main ingredient
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PACK SIZE 2 X 2 kg 2 X 2 kg
Summer Patio… Consider the following design trends for creating your ideal outdoor dining space:
Beer Gardens – Think beer steins and foreign-sounding beer brands. Sidewalk Café – Distinctly European in feel, these patios feature small tables, shade and pretty flowers.
Hipster’s Paradise – Eclectic furniture, Wi-Fi and room for laptops are a must. Courtyard – Pretty, manicured garden touches paired with picnic tables and mismatched cutlery.
Rooftop Garden – Use colourful lanterns, pretty lights and urban accents. Farm Living – This rustic style blends well with local, farm-to-table menus. Southern Hospitality – Think barbecue, mint juleps and rattan furniture.
continued.
Nothing spoils an outing like the discomfort of baking in the hot sun. Having umbrellas, awnings or tents and even fans is a must if you want customers to enjoy your patio. You can also offer plenty of water especially when it’s a scorcher. Don’t Be a Party Pooper Summertime and the living is easy. The catfish might not be jumping at your restaurant, but customers clearly are thanks to longer days and warm nights. Consider a special patio menu for late-night snacking, summer cocktails, smaller meals and finger foods. Make it Pretty Plants and flowers do much to add colour, warmth and beauty to a spot, so don’t be shy about adding some. Try window boxes, hanging planters and urns. Colour can be added in other ways such as with decorative pillows and cushions on chairs, benches and sofas. And don’t forget to add pretty lighting for night. Candles, lanterns, mini lights and torches all add their own unique atmosphere to a space. Bug Off One of the down sides of eating outdoors is having to endure insects. Screens can help this, but it might defeat the purpose of having an outside patio. Think about planting flowers and plants that repel bugs, such as citronella grass. Or try using citronella oil in lanterns and tiki torches. A bug zapper might be a last resort but place them as far out of sight as you can, as their noise and light could be an undesirable distraction. Keeping it Toasty As Canadians, we like to squeeze the last bit of warmth out of summer, so why not augment your guests’ desire for al fresco fun and frolic with an ancillary heat source. Patio, tabletop and portable heaters are great for adding an additional boost of heat depending on your needs. Blankets are a cozy and affordable way to warm up, too. Whether your style is chic and modern or cozy and rustic, incorporating at least some of these tips is sure to help you boost restaurant sales this summer. At the very least, your customers will appreciate your efforts to bring them this highly seasonal and sought-after outdoor dining space. Sources: www.displays2go.ca, www.builditbydesign. ca, www.shaheenbros.com, www.restaurantcentral.ca.
the main ingredient :: Summer 2016 :: 9
The power of suggestion leads to bigger check sizes. Here’s how your restaurant can learn to sell more. By Kelly Putter
T
he classic fast-food mantra ‘Do you want fries with that?’ is a great example of upselling. It is a sales technique in which the seller tempts the customer to purchase pricier items, upgrades or extra ingredients in an effort to increase the size of the cheque. While the concept sounds simple enough, odds are your staff may be missing opportunities to upsell. Let’s look at how servers and bartenders can learn to rake in higher profits: Start with the Home Team Your servers are your restaurant’s ambassadors, so treat them right and you’ll experience clear and decisive payback in their job performance and, as a result, your bottom line. Give servers positive feedback if their sales are strong. Hold pre-shift meetings that go over food and beverage specials. Let them try the food so they can sell the menu with enthusiasm and confidence. There is nothing more encouraging than a reward, so if you can, offer incentives for staff who sell well. Know Thy Menu Easier said than done, right? Telling a customer the lemon meringue pie is really good is stating the obvious, a marginal selling technique at best. That’s why your staff needs to know the menu and have the capacity to describe exactly how mouth watering it is. Tell a guest about the fluffiness of the meringue and the sweet tartness of the lemon filling. Remember, the devil is in the details. Explaining why an item is good goes much further in selling an item than simply saying it tastes good.
Don’t Be Captain Obvious Another description for up-selling is suggestive sales, the kind in which the seller suggests favourite appetizers, entrees, desserts and so on. Never ask customers if they’d like menus or drinks or appetizers or whatever. Instead, bring them menus and suggest customer favourites: ‘The Cobb salad is a popular lunch special here’ or ‘the veal piccata is our best seller.’ Always offer a recommendation based on the server’s personal experience or one that comes from the kitchen or bar. Offer Service with Finesse Your staff should know something about wine pairings and be knowledgeable enough to make suggestions about what types of wines go best with your various entrees or desserts. But why not take your service a step above and offer guests wine samplings. Sure, it’s more work for your establishment, but the customer feels like they’re in the driver’s seat and nothing is more intoxicating than feeling like you hold all the cards. If guests complain that they’re too full for dessert, suggest that they take it to go. This is a clever way to sell more. Remind them they’ll be sorry they passed on the pavlova later when they’re feeling peckish again. Upselling should always come off as top-notch service as opposed to a sales pitch. Become a Mind Reader Dealing with the public is never easy but you learn tricks of trade over time. Those tricks are hard to teach but experience clearly helps you read the signals and behaviours of your customers.
Over time, you learn to pick up certain signs. You can read whether a regular customer is feeling chatty and wants to talk or not. Getting personal and figuring out how to connect with your guests helps you make better recommendations and suggestions, leading to happier guests, who likely tip better and don’t complain when the check totals a bit on the higher side. Be Real There is nothing uglier in a person than insincerity. And don’t think people can’t feel the fake, because they can. Smarmy artifice just plain smells bad. So be yourself, talk about the dishes and drinks you love and why you love them. Your upsell will be perceived as the genuine article and there’s nothing more engaging than that. Make it one For My Baby When a customer orders a mixed drink be sure to give them a choice of liquor brands. Say Absolut or Grey Goose or ask the guest if they have a favourite brand they’d like in their Long Island Iced Tea. If they select a premium brand, you’ve just upsold them by adding a few dollars to the bill. Nice job! Upselling is about using your knowledge and experience as a restaurant server. Learn how to read people, know the menu inside and out, acquire confidence in your rapport with guests and regulars, and know how to use the power of suggestion. But perhaps most important is combining all of those skills and using them in a way that makes the customer feel they are getting the best service ever and not just being used to fatten revenues.
Sources: www.foodwarehouse.com, www.restaurant-hospitality.com, www.teleburst.wordpress.com.
the main ingredient :: Summer 2016 :: 11
Glenn and Tom
Opening the New Sysco Culinary Centre, Saskatoon Foodservice operators in Saskatoon and Northern Saskatchewan can now enjoy the ease of access to Sysco’s new Culinary Centre located in the heart of downtown Saskatoon, which is the very first external culinary centre for Sysco. Strategically located at 321 4th Avenue North, this site boasts high visibility, proximity to the downtown core and walking distance to and from area hotels. Glenn Schreuer, Business Resource Specialist for Sysco, states; “The site itself was chosen for visibility and ease of access, but more importantly the Culinary Centre has been designed as more of a resource centre for our independent customers. Operators can book into the test kitchen to do menu development work or they can simply stop by and pick from any of our industry publications or library of best practices.” Sysco understands many of the problems foodservice operators struggle with and has put together a team of consultants across Canada that develop solutions specifically for our independent operators. Under the department name ‘STIR’, an acronym for Success Through Innovative Resources, each Sysco distribution centre across the country staffs a team of chefs and specialists with varying backgrounds in the industry, all ready to support our customers efforts to be successful. The process is customer centric, meaning the session is designed specifically around the customers’ needs. It can be as simple as showcasing ideas for a themed menu or as a complex as re-engineering a menu. Schreuer says, “most customers find our services useful when they are contemplating a change. Most of the time change is a light menu tweak, moving some dogs off the menu or finding some fresh items to add. Our chef will review their current menu and price points, review their inventory and then design some fresh showcase ideas that take into account their staffing situation and are close to their core business but also on trend. We try to make it easy for our customers to implement changes. The goal is for them to sell more food in their operations and we only present solutions that make our customer money, save our customer money or save our customer time.” The Saskatoon Culinary Centre is proud to have Chef Tom Brownbridge on the team. From his humble beginnings as a poor but talented comic book illustrator, he switched careers several years ago and quickly excelled in his culinary journey. Apprenticing under some of Saskatoon’s finest Chefs, he honed his skills and with his natural creativity and passion, delivers a unique and fun experience in the test kitchen. The Saskatoon Culinary Centre is quickly becoming a melting pot for all things foodservice. Whether you are looking for information on the latest industry trends and statistics or playing with menu ideas in the test kitchen, Sysco brings our customers together with our vendor partners and other industry experts. Come in and check us out.
To book your session, please contact us at stir@corp.sysco.ca 12 :: Summer 2016 :: the main ingredient
Spotlight on Winnipeg’s Foodservice Consulting Team
Peter Ecker Corporate Chef
Craig Jarema Culinary Specialist
Peter has been giving his all to the hospitality industry for almost 37 years now. He’s cooked for Premiers, Prime Ministers, the Prince of Saudi Arabia and even the Queen.
Craig began his hospitality journey 17 years ago washing dishes at Earls on Main, one of Winnipeg’s busiest restaurants.
From his beginnings in Niagara with CP Hotels to western Canada’s Rim Rock hotel in Banff and throughout the country, Peter refined his skills and knowledge by always accepting new challenges. He rounded out his repertoire with systems and implementation as Corporate Chef for Sheraton Hotels and then the Casino’s of Winnipeg. He then branched out to the broker world as a rep for Tri-Elite Marketing before helping start what was then the CBR team at Sysco Winnipeg in 2005. Whether supporting his peers as part of the Canadian Culinary Federation of Chefs and Cooks or time spent daily in the Winnipeg Culinary Centre, Peter has always been focused on getting to the core of business needs and growing profitable and repeat business. We look forward to him continuing to enhance food quality, processes and customer experiences throughout the industry.
Craig was with the Earls Restaurant group for almost 15 years. He worked his way through every job back of house to prep, sous, and then eventually Head Chef following the completion of his Red Seal. Craig then moved to Regina to help open a new Earls and was Head Chef there for almost 5 years. In 2014 Craig joined Sysco as a Marketing Associate in Training in Western Manitoba where he grew his Sysco product knowledge and began helping customers to refine their systems. We welcomed Craig to the Sysco Winnipeg STIR team in the spring of 2015 as a Culinary Specialist. His experience in the kitchen and passion for systems adoption has already made a big impact with our customers and will be a big asset as we work towards being our customers most trusted and valued business partner.
www.
syscostir.ca
the main ingredient :: Summer 2016 :: 13
Butcher’s Block Reserve Angus
ÂŽ
BLT 1 - Candied bacon with sundried tomato aioli BLT 2 - Tobasco glazed bacon with ancho chipotle sauce BLT 3 - Sriracha bacon and garlic peppercorn ranch BLT 4 - Peppered Bacon and Dijon mayo INGREDIENTS
Bacon slices 6 slices Mini pretzel buns 4 ea Tomato Aioli 15 ml Anchio Chipotle Sauce 15 ml Garlic Peppercorn Ranch 15 ml Dijon Mayo 15 ml Tomato 4 (30 g) Arugula 30 g Additional Items Brown sugar 15 g Tobasco 2 ml Sriracha 2 ml Black pepper 15 g
PREPARATION
1. Prepare trays of bacon and coat or season each to the 4 flavours and bake 2. Heat 2 slices of each bacon and assemble each slider on pretzel buns according to recipe with tomato, arugula, sauce
TIPS
Pair with a flight of beers!
Courtesy of:
14 :: Summer 2016 :: the main ingredient
NESTLÉ® COOLPRO™ is the latest high-quality, hygienic system from NESTLÉ PROFESSIONAL®, designed specifically for the Out-Of-Home market. It’s perfectly designed to fit your business needs, delivering consistently great-tasting and freshly chilled drinks. And, above all, it’s refreshingly simple.
Has a small footprint of only 0.5 m3 (5.4 ft2) Doesn’t require a large amount of stock
INGREDIENTS 2 cups 1 cup 1 cup 1/4 cup 2 tbsp 2 tsp 1/4 tsp 2 cups 1/2 cup
2% milk Prestige Ultra Liquid Whole Egg well shaken unsweetened applesauce maple syrup (approx.) melted butter ground cinnamon each ground nutmeg and salt large flake rolled oats golden raisins (optional) Plain or vanilla yogurt (optional)
500 mL 250 mL 250 mL 50 mL 30 mL 10 mL 1 mL 500 mL 125mL
PREPARATION
1. Whisk the milk with the liquid eggs, applesauce, maple syrup, butter, cinnamon, nutmeg and salt in a large bowl. Stir in oats and raisins (if using). Pour into a greased, deep 8 cup (2 L) baking dish or casserole. Cover and refrigerate overnight. (Mixture will be very liquid.) 2. Pull the oatmeal out of the fridge 30 minutes before baking. Preheat the oven to 350°F (180°C). Bake, uncovered, for 45 minutes or until hot and thickened. Serve with yogurt and additional maple syrup as desired. Makes 8 servings.
TIPS
Add chopped toasted walnuts, pecans or almonds for added protein.
Can dispense using portion-control or push-and-hold, for served or self-served environments Low volume indicator and number of cups served displayed on touchscreen Doesn’t need to be dismantled and manually-cleaned Up to 4 beverages per minute, consistently served at 7˚C or less* SYSCO CODE
NESTLÉ CODE
DESCRIPTION
FORMAT
CASE YIELD
3713635
12280302
NESCAFÉ ICETM Mocha Iced Coffee Concentrate
2x4L Bag-in-Box Ambient
167 servings (8 oz.)
3713698
12280303
NESCAFÉ ICETM French Vanilla Iced Coffee Concentrate
2x4L Bag-in-Box Ambient
167 servings (8 oz.)
3713700
12159431
NESTÉA® SJORATM Mango Peach Concentrate
2x4L Bag-in-Box Ambient
167 servings (8 oz.)
For more information or to order samples, please contact your Nestlé Professional Sales Representative at 1-800-288-8682 or visit www.nestleprofessional.com
All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland and used under licence. © 2016 Nestlé
Courtesy of:
the main ingredient :: Summer 2016 :: 15
According to the National Restaurant Association and www.blisstree.com, here are the next up-and-coming brunch trends:
The brunch bunch love their highly social weekend meals and why not? Affordable, fun and tasty, brunch combines everything you want into a meal and then some. By Kelly Putter
W
hat is it about brunch that is so decidedly satisfying? It’s certainly decadent and over-the-top, but this communal weekend meal is held in high esteem for a number of reasons that go beyond its menu. Another part of its allure is that brunch unfolds at a leisurely pace with customizable comfort foods that are by turns healthy, caloric and carb-laden and set against a highly social atmosphere that embraces all demographics. These mash-up meals are loved for their relative affordability, before-five alcohol consumption, and the opportunity to rehash and document your weekend’s escapades and exploits. Make sure to look pretty for the camera because you know your mug will likely appear on some social-media platform.
16 :: Summer 2016 :: the main ingredient
There’s a reason they call it Sunday Funday and brunch certainly plays a part. Customers love the brunch offered at Lady Marmalade, a 40-seat restaurant in Toronto’s trendy Leslieville that has a casual vintage vibe. The eatery that’s open only for breakfast and lunch specializes in fresh, made from scratch food, from its mayonnaise and béchamel sauce to waffles and pancakes. The appeal of brunch at Lady Marmalade centres on the fact that customers can modify just about any order, says owner Natalia Simachkevitch. “We can modify for vegan or gluten-free eating,” says Simachkevitch. “But that’s the way it’s going with brunch. People expect to modify and customize items and make it their own.”
NEW! INTRODUCING
The Queen Street East restaurant attracts an eclectic crowd of families with children, hipsters and business folk. Next to brunch or breakfast being the most comforting meal, Simachkevitch believes people also like it thanks to its comparable affordability. You can have a delicious breakfast or brunch for under $20 and that’s hard to beat at other dayparts. “I think the social aspect is also important,” she says. “People can meet up with their friends to go over their weekend activities and it’s also kid friendly. The fact that it’s more casual and not a stuffy night-time environment is some of its appeal as well.” Over on Dundas Street west, at Old School restaurant, a 67-seat classic restaurant, brunch is a crowd favourite offered seven days a week and then in a modified version around the clock when the restaurant is open 24/7 from Friday to Sunday night. Brunch is such a hit that the restaurant decided to stop taking reservations and instead operates a wait list. “We know that the brunch tradition is thriving now,” says server Amaka Umah. “It’s kind of a budding culture.” Neighbourhood families, nearby hospital staff and the local bar crowd enjoy digging into the restaurant’s brunch favourites which include its signature pancake dish called Blueberry Hill. And the presence of social media has definitely upped the popularity of its brunch menu. “It’s nice to have people share the things they’ve experienced here,” says Umah. “I think it makes our food items more popular because people see our food and think, ‘I’d like to check it out.’ It makes for a wonderful little circle of restaurant life.” The term brunch is believed to have gotten its start in the United Kingdom thanks to British author Guy Beringer. The word, a good-natured take on breakfast and lunch, first appeared in print in 1895, when Beringer wrote, “Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow human beings, and it sweeps away the worries and the cobwebs of the week.” The custom caught on in the United States in the 1930s, it is said, thanks to Hollywood movie stars making transcontinental train trips. Apparently the depression era glitterati would stop in Chicago to enjoy a late morning meal offered mainly by hotels, since restaurants were generally closed back then on Sundays. Brunch met the desire to sleep in on Sundays after a night of carousing and became a social outlet for church goers. Soon restaurants came on board and began offering indulgent spreads of food and introduced morning cocktails such as Bloody Marys, Bellinis and Mimosas. 18 :: Summer 2016 :: the main ingredient
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Flavour of Canada Profile:
Abe Erb Brewing Company
Waterloo, ON
Robert & Tony Theodosiou
W
hen it comes to brewpubs, Abe Erb Brewing Company has it by the kegful. In business for 18 months, the Waterloo, Ontario establishment is a leader in brewpub dining and the social experience that accompanies that type of venue. That the pub is named after Abraham Erb, a Mennonite settler from Pennsylvania who is widely considered the founder of Waterloo, is not lost on locals. Walking into this King Street South brewpub is like a walk through historical Waterloo, only it’s updated with a warm and inviting ambiance that can be described as an industrial boutique. Polished concrete floors topped with metal and wood tables sit prominently alongside large stainless steel fermenters of house-made brews. There’s plenty of beer for every type of consumer, with more than a dozen on tap regularly and a rotated variety of two dozen choices that include an American style IPA, unfiltered blonde ale and dark malt. Pair a pint with one of the pub’s farm-fresh creative specials such as smoked poutine, jambalaya, potato gnocchi or how about a beer and beef stout pie. The kitchen features wholesome foods that make your belly stir. Call it comfort that is artfully designed from scratch. The
objective is to fill up customers with true authentic Canadian cuisine. The 140-seat landmark restaurant, with a staff of 30, is a huge local favourite for dinner but also has a very loyal customer base for its weekend breakfast menu. Customers range in age from 25 to 60, but all enjoy the brewpub’s highly social atmosphere, food and custom brews. In addition to its regular menu, Abe Erb offers ticketed events for meal and
beer pairings, five-course Valentine’s Day dinners, New Year’s Eve parties and plenty of live music on weekends. The pub’s kitchen is planning to soon launch a catering service for small groups. The brewpub takes its brew seriously and delivers beer to customer’s homes and businesses for events and has its very own beer shop that sells bottles, kegs, cans and growlers, along with Abe Erb merchandise. Executive Chef Geoff Parent holds a
red seal and knows his way around a kitchen. He spent many years catering to LPGA golfers and wedding crowds at Waterloo’s best golf course, where he learned how to design menus and meals that his team can achieve consistently and in a timely fashion. In his role at Abe Erb since its doors opened a year and a half ago, Parent enjoys the challenge of trying new and creative dishes and constantly utilizes new suppliers, farmers, growers and the city’s market for his next bit of culinary inspiration. The golf aficionado, who is a huge fan of fantasy sports pools, cites the Abe Erb burger as his favourite dish. It’s an 8oz sirloin and chorizo patty topped with white cheddar, chipotle aioli, caramelized onions, tomato, lettuce and pickle with choice side. What he likes most about his eight-year relationship with Sysco is the fact that his MA is a skilled chameleon, always adapting to the needs of the brewpub. Abe Erb Brewing Company president Robert Theodosiou will be keeping quite busy with expansion plans in the future. The company plans to open another brewpub in six months and is planning to launch a second incarnation of its other concept, an eatery and roaster coffee shop called Settlement Co. the main ingredient :: Summer 2016 :: 19
Did You Know? Canada is the world’s largest producer and exporter of dry peas and lentils, shipping to more than 150 countries annually. In 2014, pulse exports totalled over $3 billion in Canada. Pulses are Canada’s fifth largest crop, after wheat, canola, corn and barley. :: the main ingredient 20 :: Summer 2016
Did you know 2016 is the Year of Pulses?
See our Q & A for more info about these nutritious, delicious and internationally touted edible seeds. Q: What is a Pulse? A: Pulses are the edible seeds in the legume family. Dried peas, lentils, edible beans and chickpeas are common examples. Pulses are very high in fibre and protein and low in fat. The word comes from the Latin puls, which means thick soup. Q: Why do I need pulses in my operation? A: You don’t, but if you’re looking to offer interesting, new healthy dishes that don’t sacrifice flavour for nutrition, then pulses may be for you. Not only are pulses super healthy, they also are versatile and affordable. Q: How do I use Pulses? A: Pulses are available in many shapes, sizes and forms–whole or split, dried, canned, ground into flour or separated into fibre, protein and starch. Pulses can be added to salads, soups and chilis, and you can also add pureed pulses to sauces and baked goods. Storing and cooking tips, plus large foodservice-size recipes for such dishes as Rustic Lentil Soup, Chickpea
Spinach Curry and Southwestern Turkey Chili are available at www.pulsecanada.com/food-health/ foodservice/scale-up-recipes. Smaller scale recipes can also be found on the website. Q: How healthy are they? A: Very. These nutritional powerhouses are packed with essential nutrients such as vitamin B, iron, zinc, phosphorous and folate. Rich in fibre and protein, pulses can help reduce bad cholesterol, which leads to heart attacks and strokes, and they are the perfect food for those with diabetes thanks to their low glycemic index. Pulses are gluten free and low in fat and sodium, making them an ideal choice for those watching their weight. Q: Why is 2016 the Year of Pulses? A: Believe it or not, the United Nations declared it as such in November 2015. It’s believed that the declaration will heighten the awareness of pulses and the importance they play in global health and nutrition, food security and environmental sustainability. By Kelly Putter
1. Add chickpeas to green salads to increase protein without the fat. 2. Add whole chickpeas or lentils to pasta sauce or chili to add fibre. 3. Add puréed* chickpeas or lentils to meatloaf to reduce the amount of ground beef and boost fibre. 4. Mix black beans into salsa for a high fibre dip. 5. Mix puréed* chickpeas or white beans with fresh or dry herbs and use as a sandwich spread. 6. Include black beans in omelettes or quesadillas to add fibre. 7. Add cooked chickpeas to soups to increase protein. 8. Replace half the butter or oil when baking with a lentil purée* to lower the fat. 9. Add beans to rice side dishes to make a tasty, complete protein. It will also boost the mineral and vitamin content of the dish. 10. Serve chickpea hummus or bean dip with vegetables for a healthy appetizer option. *Pulse Purée - Rinse and drain pulses. Add approximately 1/4 cup water to every cooked cup of pulses. Purée until the texture of canned pumpkin is achieved. Source: www.pulsecanada.com
the main ingredient :: Summer 2016 :: 21
Men like meat, while women like healthy choices. Food ordering stereotypes show where there’s smoke, there’s usually fire. By Kelly Putter
A
s a restaurant operator, your talents reach far and wide. Not only do you have a flair for feeding the public, but after years of anticipating your guests’ every whim, you have a gift for reading the public. And that gift obviously comes in handy when differentiating between male and female customers. We all know that women are more health conscious, generally speaking so, when they’re dining out, and that translates to keeping an eagle eye on calories and carbs, foods that are gluten-free as well as sodium and sugar reduced. They are more inclined to order fruit, yogurt, salads and diet soda. Men, on the other hand, are more likely inclined to order meat and bread. “An order analysis of trendy foods and ingredients – often referred to as fad foods – further supports the view that women appear to be taking advantage of healthier menu item items more often than men when ordering takeout,” says a 2014 report by GrubHub, a leading online and mobile food ordering company, that looked at gender differences among tens of thousands of pickup and delivery orders. “While men gravitate toward fad foods such as poutine and dishes featuring Sriracha hot sauce, women are drawn to pressed juice, gluten-free options and dishes featuring chia seeds, quinoa and kale.” GrubHub data also revealed that men prefer American food and the flavours of
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Foods More Likely Ordered by Men: Soft Drinks
nearly 54% more commonly ordered by men
Boneless Wings
nearly 54% more commonly ordered by men
Chicken Parmesan
more than 53% more commonly ordered by men
General Tso’s Chicken
more than 51% more commonly ordered by men
Bacon Cheeseburger
more than 45% more commonly ordered by men
Foods More Likely Ordered by Women: Seaweed Salad
nearly 63% more commonly ordered by women
Edamame
nearly 60% more commonly ordered by women
Avocado Rolls
nearly 57% more commonly ordered by women
House Salad
nearly 53% more commonly ordered by women
Shrimp Tempura Roll
nearly 51% more commonly ordered by women
the main ingredient :: Summer 2016 :: 23
Gender Roles… continued.
N BOW HICKE BBQ C IED CURR
FRY STIR TABL E
Start thinking beyond simple salads, and experiment with Kraft Dressings for sandwich toppings, delicious dips and unique marinades.
U&V TO F
IC K E N AR CH
Sources: www.eatingwell.com, www.blog.foodnetwork.com, www.media.grubhub.com
Don’t take them for granted. Take them for inspiration.
EGE
S L ID E
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t a ke o t e It’s timlationship our re next to the
pick-up and delivery orders of more than 30,000 takeout restaurants in more than 700 U.S. cities. The survey found women spend 3% more than men on average orders, they tend to order more often than men on weekdays, and prefer to have their food delivered as opposed to picking it up. Men tend to order more late night and on weekends. That the survey concluded that men tend to fill their bellies with meat-based foods, while women prefer healthier and lighter options is perhaps not a big surprise to many foodservice operators. Reiterating this kind of information helps remind those of us in the foodservice industry that old habits die hard and new customs emerge at a snail’s pace. And oftentimes, that’s a good thing.
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the Middle East and Mediterranean while women like Asian foods. Women are also more inclined to order breakfast during the morning hours, often starting their day with a traditional breakfast drink such as coffee. Men, by contrast, prefer to order bacon with their breakfast. Women tend to order dishes that are heavy on vegetables, saving their calories for dessert. They avoid heartier dishes, in favour of those described as delicate, while men do the opposite. Restaurants often design their desserts to appeal to women and sometimes offer miniature portions to satisfy a female customer’s sweet tooth without prompting guilt. Women favour chocolate desserts that combine fruit and exotic sounding descriptions, while men enjoy sweets that evoke childhood such as peanut butter and brownies. GrubHub’s detailed look at the way men and women eat involved a study of
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Find your inspiration. Visit kraftfoodservice.ca/possibilities 24 :: Summer 2016 :: the main ingredient
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Flavour of Canada Profile:
O’Byrne’s Irish Pub
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here is something so incredibly charming about the Irish. Could it be those sing-song accents or perhaps it’s their colourful way with words? Known for luck, beer, literature and so much more, it’s no wonder someone finally had the bright idea to plant an Irish pub in the heart of Edmonton. Aptly located in the historic district of Edmonton on Whyte Avenue, O’Byrne’s Irish Pub fits in well with the neighbourhood’s arts and entertainment area, its shopping district and student life thanks its close proximity to the University of Alberta. The O’Byrne family emigrated from Ireland to Canada in 1997 and settled in Edmonton and soon after noticed a void in the city’s pub scene. The family of four thought Edmonton was in desperate need of a good Irish pub. Having owned and operated an Italian restaurant in Dublin, the O’Byrnes decided they would continue in the hospitality business in their new country and so they opened O’Byrne’s Irish Pub on Whyte Ave. in 1998. Cathal O’Byrne, who was just seven when his parents and two-year-old brother immigrated, is now general manager of the popular watering hole. He oversees a staff of 45 plus head chef Jenn Elder. What makes O’Byrne’s an enduring favourite includes the fact that its food is
homemade, it has a clientele of friendly regulars and its welcoming staff, all of which contribute to that authentic Irish experience. Open daily from 11 a.m. to 2 a.m., the pub’s clientele features an interesting mix of locals, university students and tourists. “We like to say that our demographic ranges anywhere from 18 to 88 years-old,” says O’Byrne. “I like to think of it as a very social bar. We don’t have any TVs and this is done on purpose. People engage in conversation versus being engaged with their technological devices.” The family-run pub has a capacity of 300 inside and 100 on its patio, which is always open on St. Patrick’s Day, no matter the weather. As the largest seller of Guinness beer in Canada on St. Patrick’s Day, the pub has actually welcomed Guinness representatives on that special day to celebrate the event. In 2012, the president of Guinness Canada popped into O’Byrne’s to raise a wee pint on St. Paddy’s Day. With a menu that blends the Great Canadian Prairies with traditional Irish fare, pub favourites include Fish ‘n’ Chips, Shepherd’s Pie, which is a recipe passed down from grandma, and Cobb Salad, which is popular with more healthconscious diners. O’Byrne’s rotates between two seasonal menus (spring &
Edmonton, AB
summer and fall & winter) and offers brunch on weekends. Executive Chef Jenn Elder has her red seal and has also participated in plenty of STIR sessions at Sysco. She worked at various establishments across Canada, including a stint where she was Executive Chef at Delta Hotels in Ottawa. Jenn became a Chef thanks to her love and passion for food. She enjoys reviewing up-and-coming food trends to get her inspiration, often putting an Irish spin on them with the help of Cathal O’Byrne. The pair created a Green Onion Cake Burger after hearing about the popularity of Green Onion Cakes on a local radio station. A Sysco customer for 10 years, Cathal enjoys the relationship he has with their Sysco MA, the ease of the ordering process, which includes ordering online through Sysco Source, fresh produce and punctual deliveries. Sysco is his one-stop shop for all of their pub’s product needs. O’Byrne’s will continue to alter its menu based on staying up-to-date with food trends, improving its brunch menu and updating its seasonal menus. Plans to introduce a carvery, which includes sliced meats such as turkey and ham, are in the works. And while thoughts of expansion are always there, the owners also know that their primary focus is this great Irish pub they built from the ground up. the main ingredient :: Summer 2016 :: 25
Sysco Marketing Associate Profile:
Geoff Stritz • Sysco Winnipeg
and not being able to physically be with customers as much as I would like. However, through Sysco Connect and Sysco Source I see this problem going away very quickly.
Q: How long have you been with Sysco? A: I started with Sysco Winnipeg as a Marketing Associate 8 years ago after owning my own restaurant for 9 years. Q: Did you ever work in a restaurant (or any place in foodservice as a young person?), if so does that help you understand their business needs more now. A: I have worked in the food industry now for over 30 years both as an employee and as an owner/operator. That experience has aided me greatly in understanding my customer’s pains and successes. Q: What is your geographic territory? A: Brandon and Southwestern Manitoba Q: Where do your accounts fall in relation to your territory & do you have to visit several communities? A: I live and have some customers in Brandon but mainly in the rural areas consisting of roughly 15 communities. Q: Describe the account composition of your territory (ie street, pub, fine dining etc..) A: I have a great blend of customers consisting of fine, casual and family dining, hotels, schools, golf courses, concessions and a ski resort. Q: How does this affect how you do your job? A: This customer mix makes my days always interesting and presents different challenges which I truly enjoy. Every community is different. Q: What do you like best about Sysco Brand? A: I like the fact that we have so many Sysco Brand items to choose from. Whatever the customer is looking for we usually have it for them. Q: Do many of your accounts use Sysco Brand and what has operator response been to Sysco Brand? A: Every one of my customers uses Sysco Brand products. I know they appreciate the quality of the items offered and are always surprised how they stack up against National Brand, including price. Q: Describe how you have helped customer’s solve problems. A: I feel I have helped my customers solve their problems in many ways including sharing of ideas from past experiences, offering new product ideas and facilitating direct Vendor participation. Q: What is the most challenging aspect of your job? A: The most challenging aspect for me is the geography of my territory
26 :: Summer 2016 :: the main ingredient
Q: What is the most rewarding aspect of your job? A: Knowing that I have helped my customer with whatever issue they have by offering quality products and services. For example, my customers attending STIR sessions have always come away with new food industry knowledge second to none. Q: What are the good things about working with your accounts? A: For me it’s about the relationships that are created. My customers are like family to me and they seem to treat me the same way. Even if a customer has sold or closed their establishment they sometimes still want to stay in contact with you. Q: What are your goals for the future? Any future plans with particular accounts? A: My goal as an associate is to embrace change and evolve with Sysco and the food industry. Trends are ever changing and I must keep learning in order to consistently help my customers. Q: What do you enjoy most about working for Sysco? A: Sysco to me has always treated their employees and their customers like family. That in itself is rare in today’s business world. Also, personally as an associate, it is like running your own business. Sysco gives me the tools, products and support that I need in order to be successful. How I want to utilize these attributes is up to me. Q: What foodservice trends do you see emerging? How do you respond to them? A: Foodservice trends are ever changing and need to be looked at, however, what works or sells in one area doesn’t always mean it will work in your community. I think once the customer identifies their market, they can then explore what trends are best suited for them. Q: What do you think is the biggest mistake that an operator might make in today’s market? A: I think menu pricing can be an issue. When I owned my restaurant, I was afraid to increase my pricing. However, the market is more volatile now than ever and as an operator you cannot afford to leave dollars on the table. Your patrons are knowledgeable people who through the media know that food prices are consistently rising. Q: What do you think makes some operators successful and others not so successful? (particularly when they are running similar size/type businesses) A: I think in my restaurant experience, the customers I have seen become successful are the ones that constantly change up their menus, including specials and/or seasonal feature menus. Staying with the status quo has never worked in business and restaurants are no different. Also, I feel it excites your staff when they have new features to prepare and promote.
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the main ingredient :: Summer 2016 :: 27
A TALL ORDER The canned California cling peach grilled cheese sandwich.
They’re the perfect choice for foodservice: delicious and decadent, sweet and succulent. Better still, canned California cling peaches are easy and inexpensive to work with. Canned at peak ripeness, all the flavour, nutrition and freshness are locked in. And they stay that way for up to two years, ensuring you always have consistently perfect peaches to serve. In fact, Nutrition & Food Sciences found that canned often trumps fresh in price, prep time and food waste.
For more recipe ideas visit
www.calclingpeach.ca
California cling peaches are available from your Sysco Marketing Associate.