bcrestaurant news The Voice of Your Industry
dec/jan 2010
HST pg. 4 GOING GREEN pg. 6 MENU STRUCTURE pg. 8 Volume 1 Issue 3
inside
DEC / JAN 09/10
FEATURES 4
HST
6
GOING GREEN
8
MENU STRUCTURE & DESIGN
EATING 9 9
TOP 10 FOOD TRENDS FOR 2010 CUSTOMER CONNECT
DRINKING 10
TRENDY DRINKS SERVE UP LOCAL & INNOVATIVE INGREDIENTS
EDUCATION 12
WORKPLACE TRAINING PROGRAM
13
DON’T GIVE COUNTERFEITERS A BREAK
14
HR PLANNING FOR THE OLYMPICS
16
SERVICE TRENDS
MEMBERSHIP 17
NEWSMAKERS
18
UPCOMING EVENTS
inside
presidents message thousand of business voices that are never heard. From my point of view and given the tight economy, I would recommend that before you become a member of an industry association; ensure it is both resourceful and relevant to your needs. For a small investment of a few hundred dollars annually, you will have access to information, insight and advocacy that you could never have on your own. So, I want to take this opportunity to reach out and ensure that if you are a currently a member of the BCRFA, you continue to support us with your renewal, and if you are not a member, please take a moment to join and contribute to making a stronger industry.
PHOTO: Ian & Hannah
How would you fight on your own? A former wine industry colleague of mine asked me the difference between the wine industry and the business of restaurant advocacy. I explained that our mission is to ensure a healthy industry by providing information, savings on business inputs, and working with governments for fair and balanced regulation. He commented on the abundance of regulation restaurants face and how impossible it would be for a single business to affect change. I replied, “You’re right, it is impossible.�
Of the many initiatives we have lobbied on your behalf in the past year, perhaps the most important was taking the lead in launching the charge against the implementation of the H.S.T. In addition to the countless media interviews, government meetings, and lobbying, we also joined in launching the www.Nomealtax.ca website as well as facilitating an in-store campaign to fight the July 1, 2010 introduction. We know this is not the time to increase costs to consumers. So again, I would like to urge you to get involved with your industry and help ensure that your business always has a voice.
IAN TOSTENSON PRESIDENT & CEO BCRFA
Thus, organizations form to represent those
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HST As the restaurant industry continues to battle against the H.S.T., we here at the BC Restaurant Association will continue to keep you up to date on the initiatives that we are working on to keep this new tax off your menus. On December 9, The BCRFA in partnership with the Canadian Restaurant and Foodservices Association launched its new campaign to educate B.C. consumers and encourage them to speak out against the new meal tax. The group has set up a website – www. nomealtax.ca – to serve consumers the facts about the effects of the 7 per cent meal tax and links to an online petition addressed directly to the provincial and federal governments. Foodservice establishments and their workers will also be spreading the word as part of an associated in-restaurant campaign that includes posters, billfold inserts and in store petitions. “A new 7 per cent meal tax will take a big bite out of customers’ wallets, employees’ wages and threatens our members’ livelihoods,” said Mark von Schellwitz, Vice President Western Canada of the CRFA. “We’re calling on consumers and industry staffs to let their MPs and MLAs know that they are against this unfair tax.” The potential losses for the B.C. restaurant and foodservice industry
T FOOD TAKE OU MORE. % 7 D E X A ET WILL B are very real. Economic analysis missioned by the B.C. restaurant indicates that adding a 7 per cent meal tax will lead to a 7.5 per cent and foodservice industry demonstrates that 64 per cent of B.C. drop in overall restaurant sales. consumers agree with the indusThis translates into a $750 miltry and favour exempting food in lion loss in B.C. – nearly $50,000 restaurants from a new meal tax. a year for the average restaurant. Eighty-one per cent think it is not Since the majority of operators’ costs are fixed, the only way to off- fair to implement a tax that will hurt some workers and businesses set these losses will be to cut staff hours. In an industry that employs without doing something to help those feeling the greatest impact. 173,000 people, a new meal tax could have a profound effect on Gounemployment to NoMealTax.ca speak out.you can visit support the fight the province’s rates Toand www.nomealtax.ca to download and the economy as a whole. materials & sign the petition, or “Our industry employs more people contact the BCRFA office directly, and we will arrange to have your than the agriculture, forestry, fishkits directly delivered to your esing, mining, and oil and gas sectablishment. tors combined,” said Ian Tostenson, President and CEO of the The BCRFA would like to thank BCRFA. “Our campaign will give a its partners GFS British Comuch-needed voice to the thousands of restaurant workers whose lumbia and Sysco Vancouver for their support in delivering jobs could disappear if governments don’t start seriously working packages to their customers. with us to come up with solutions WWW.NOMEALTAX.CA that meet everyone’s needs.”
FED UP YET?
Findings from a recent survey com-
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support suppliers that support your industry.
5
going green Canadian’s produce 35 millions tones of waste each year, according to Statistics Canada, with
60% potentially recyclable. Although it’s a large-scale problem that affects the whole country, every little bit helps. It’s important to realize that restaurants don’t need to fork out thousands of dollars to do their part. Implementing small changes to policies is easy for staff to follow and can make a world of differ-
ence. The top ten ways to lessen the environmental footprint created in this industry are: 1. Eliminate non-recyclable plastics and products. Instead of using Styrofoam for take out containers, switch to plastic containers that can be reused and recycled. 2. Lower water consumption when washing dishes. Install low-flow fixtures on faucets, replace old dishwasher heads, and
turn off when not in use. Scrape leftovers off plates instead of rinsing and, if possible, change ice machines from water-cooling to air-cooling. 3. Use energy efficient lighting. Change from incandescent bulbs to Compact Florescent Lighting (CFL), which reduces energy lowering operating costs, while maintaining the ambiance of the establishment. Linear LED lights are beneficial as they have an average burn life of
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50,000 hours, and are ideal for Food Service Areas where brighter light is required. 4. Turn off all lights and faucets when not in use. This is easily forgotten; posting signs near switches is a kind reminder. 5. Purchase 30-100% PostConsumer Face (PCF) paper products. These can include bathroom tissue, napkins, menus, business cards and office paper. 6. Start a compost pile where available. 7. Recycle all cans, bottles and paper. 8. Choose local produce, sustainable seafood and local wines or beer. Buying locally promotes good relationships between growers, distributors and restaurants, and for every $1 spent, up to 90 cents re-circulates into BC’s economy.
“
Choose local produce, sustainable seafood and local wines or beer.
9. Use reusable cleaning cloths. These can be made from old, stained tablecloths or towels.
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10. Adopt a basic Sustainable Purchasing Policy. Purchase fair trade, free range and Food Alliance Certified when possible. These steps will reduce energy, costs and the impact restaurants make on the environment. The next few years will bring new, innovative ways to lessen the impact, but for now, reduce, recycle and reuse. ARTICLE: CANDICE HARVEY
7 PHOTO: Tracey Kusiewicz/foodiephoto.com
DESIGN
menu structure
&
the three course menu selection is now becoming common place on many menus.
Your menus first impressions are lasting, and if your establishment is not providing a great one, it may be causing customers to walk away with the wrong perception. The design of a menu plays a major role in enticing potential customers and getting them in the door. The menu has to compliment the style and character, as well as add to the experience of the meal. Randy Bubb, Food Service Advisor at Gordon Food Services, visits restaurants throughout B.C. offering suggestions and solutions to operators in numerous areas, including restaurant design and menu management. He stressed the importance of a good menu; “In years past menus were large, with operators wanting to put on something for everyone one, and were afraid that removing items might result in losing customers. They would see an idea work at another establishment, and subsequently put it on their menu, eventually the menus became dull, repetitive and costly.” In recent years, Bubb has seen menus shrink, but contribution (the difference between the cost of the meal to make, minus labor, and the price sold) go up, as restaurants move away from quantity and towards quality. Instead of offering 10 items in a section, perhaps only 5 will be listed with an addition of a daily features sheet. “A good feature program will be 30% of what you sell.” He has also seen a rise in serving size options for both food and drink. Smaller plates are more readily available, as well as an option for small or larger portions of wine and beer. Some establishments are combining small appetizer plates together to create one large appetizer plate that pairs well with alcoholic selections. Guests may wish to taste more than one plate, but don’t wish to order a full version of it. Evaluate your best selling appetizers and see if a special offering might work well in your establishment. Although traditionally popular for special events menus (Dine Around, New Year’s Eve, Valentine’s Day etc.) the three course menu selection is now becoming common place on many menus. It’s a win win for both the guest and the restaurant, as the average guest check goes up, but the consumers still feels as though they have received great value. Instead of just offering a feature sheet with entrée options, try offering a feature sheet with three course selections. Finally, always keep in mind that just as the cleanliness of your kitchen reflects positively on your restaurant, so does the cleanliness of your menus. Welcome your guests with clean, crisp menus in good condition. Also ensure they read well and the flow of them makes sense. A well presented menu will showcase your delicious creations much more effectively and add to the overall experience for the guest. Operators who want to tackle designing their own menus, www.freerestaurantresources.com offers useful tips on menu design
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2010
top 10 food trends Menu offerings in the New Year are leaning towards healthy, green options. Over the past few years there has been a movement in the presentation of meals: from long rectangular plates, to piling an elaborate presentation of food high on the plate. But customers are now looking for more value in their meal, turning to sustainable meals that are as good for the environment as for their health. Here are the top 10 food trends popping up on menus for 2010. 1. Locally produced food. Consuming food grown or produced in British Columbia helps promote a healthy relationship between growers, distributors and restaurants, and for every dollar spent, 90 cents is re-circulated back into BC’s economy. 2. Sustainable seafood. Offer fish that has been caught locally and in a sustainable fishery. Ocean Wise, an extension of the Vancouver Aquarium, is a program that promotes the stability and long-term health of seafood. As a member of their non-profit organization, customers will be aware of your efforts as the Ocean Wise symbol appears next to recognized items on the menu. 3. Healthy, nutritious food. There is an increase in awareness for fresh, green and organic options. With the Olympics in Vancouver in February, expect athletes and spectators to stick to the healthier options on the menu. 4. Gluten free and allergy free foods. The number of people who have Celiac Disease, intolerance to wheat, is growing rapidly. This year will bring more wheat free options, including gluten-free muffins, pizzas, and rice based pasta. It is important to keep staff aware potential allergies so they may relay the information to customers who experience food allergies.
5. Meat free options. Although vegetarians make a small percentage of the population, meat free options are essential to any menu. Many customers may choose these meals in the interest of health, environmental sustainability or price point. 6. Healthy kid options. Substituting fries for vegetables and offering healthier options for children to chose from. If there isn’t a kid menu, consider offering half portions of other items so that you cater to both children and adults with small appetites. 7. Relaxation drinks. Comfort food is out and relaxation drinks are in. Calming drinks after dinner are expected to gain popularity, such as herbal teas and anti-energy drinks. The reason for this surge in calming beverages is the pressure to move away from fatty, unhealthy comfort foods. 8. Quick and affordable lunch specials. Dinner dining may be out of some customer’s budget, so incorporate cheaper daytime options. Offering irresistible meals at a lower cost will increase those midday money opportunities. 9. Nuts. Once deemed the enemy due to their high carbohydrate count, numerous studies have shown the benefits of them, including heart disease. Include nuts in desserts and salads, but keep some nut free options available for those customers with allergies. 10. Watch TV and get inspired. 2010 will undoubtedly bring more food based reality shows, which is a great way for chefs to become inspired. For new, creative recipes, turn to food shows on TV, celebrity chefs, and trade shows.
Customer Connect: how it will help your business. There is no better advertising than word of mouth. The best restaurants can assume each customer who leaves their establishment with a great experience will tell their friends about it. Restaurants need to ensure customers are satisfied, which is achieved through customer connect. This is the newest phrase in the industry and refers to the way in which the staff takes time to connect with each patron. It is more than good service – its good hospitality. Customers are looking for good food, a nice environment and a server who will take the time to make sure their meal is what they ordered. Randy Bubb of Gordon Food Service explains how important it is to take the time to have both the front of house and back of house staff on the same page, playing the same game. “We do everything 110miles an hour and we do it standing up. People don’t sit down and have a conversation. If you have the dynamics of front of house and back of house separated it will be hard to move the team forward.” He stressed the key to this is good leadership in management. “If you can get your people together you will do better job executing, which means you will do a better job with hospitality, which results in customer connect.” It is through customer connect that restaurants are able to form loyal relationships with their patrons. The industry has been hit hard this past year, so start 2010 with customers as top priority, assuring they leave satisfied and willing to share their great experience with their friends and families. ARTICLE: CANDICE HARVEY
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trendy drinks
10 PHOTO: Tracey Kusiewicz/foodiephoto.com
Old World Cocktail: Sazerac 1 cube sugar 1 ½ oz Sazerac Rye Whiskey / Buffalo Trace Bourbon ¼ oz Herbsaint 3 dashes Peychaud’s Bitters Lemon Peel Crush the sugar cube with the Bitters in a glass. Add Sazerac Rye Whiskey. In a second glass chilled from ice, coat with Herbsaint, then empty the whiskey/bitters/sugar mixture into it and garnish with lemon peel.
Trendy Drinks Serve Up Local and Innovative Ingredients
towards a drier flavor such as Bulmers or Stowfords.
A drink is an essential partner to any great meal. But pairing the flavors of a delicate Okanagan pinot noir with a hearty beef stew, or a stout beer with braised lamb shanks marinated in coriander may just dampen your taste buds. Smart restaurateurs are realizing the benefits of pairing food with drinks, while savvy customers are becoming more aware of what they are drinking and are demanding better quality. The Alibi Room in Vancouver has long been an advocate for food and drink pairings, and the trend is being picked up by restaurants around the province. Alicia Rebman, a bartender at the Alibi notes, “We have been really conscious about not overselling alcohol. With the old owners [The Alibi] was a party place, we have had new owners for 3 years and do not serve shots as a house policy.” Instead, they have daily specials of a beer offering from one of their 28 taps, which include mainly microbreweries and cask beer.
Although foreign countries continue to dominate alcohol sales in Canada, they are on the decline with the introduction of microbreweries. The interest in local, including in-house, microbreweries such as Yaletown Brewhouse, The Alibi Room, Taylors Crossing and Granville Island has increased over the past few years.
While the decline in the economy had some worried, the good news is that even during economic downturns alcohol sales remain constant, sometimes increasing. According to Euromonitor, an online market researcher, over the next 4 years wine, microbreweries and innovative alcoholic beverages are to gain popularity, while mid-priced beer will likely experience a flat growth rate in Canada. In 2008, cider and wine had the strongest growth in Canada, according to Euromonitor. The site believes that the aging baby boomers are looking for healthier, higher quality options, boosting the wine market; while cider is due to a rising interest in British Fruit infusion based beverages. Cider is fast approaching beer status, as counties such as England, Ireland, Australia and New Zealand have been drinking pints of it for years. Cider is moving away from sweet, fruity flavors like Growers and
The trend of consuming local food products also affects the trends in alcohol. Local microbreweries are fast becoming popular choices and are showing up as pairings with locally inspired menus. And to make it an even easier sell, microbreweries are now offering more options in beer, from stout to pale ale and wheat ale, making it easy to pair with food. Recently Alicia has noticed a return to old world cocktails as well. Most shifts she works, she has requests for a Sazerac, one of the oldest known cocktails that was created in Louisiana precivil war that combines spice, sweetness, and bitter flavors. What is the reason for a surge in old world cocktails? Alicia believes it has to do with the level of education in Vancouver. “For classic bartending, the trend is to be authentic. People don’t want to go to a nightclub and get a $2 drink, they want to go somewhere, sit down and have a drink made from better quality ingredients that tastes good.” The maturing Generation Y is becoming increasingly interested in drinking more sophisticated drinks with innovative flavor combinations. So, while there will always be place for a can of Kokanee in Canadians hearts, be prepared for the move towards natural and fresh ingredients increasing the demand for local microbreweries, and , expect requests of quality and classics from the cocktail drinkers. ARTICLE: CANDICE HARVEY
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WORKPLACE
member education
Attention business operators! There is money available to you for employee training through a pilot program, Workplace Training for Innovation! Have you put off training your employees because it was just too expensive? Have you been wanting to upgrade your own skills, but weren’t sure where to go? Well this is the opportune time to do so! The Ministry of Advanced Education and Labour Market Development has established a new program initiative, Workplace Training for Innovation Program, through the Strategic Training and Transition Fund. What does this mean for you as a business owner and/or operator? You could not only upgrade YOUR skills and run your business more effectively, you can send your most valuable staff to seminars that will help you increase profitability, market more effectively, build return guests, manage your kitchen and purchasing more efficiently, AND create a high performing team!
TRAINING PROGRAM
This is an amazing opportunity to invest in yourself and your employees. Ultimately, this funding money could lead to money in your pocket from running a more efficient business. Act now - secure your funding now so you can be SURE to benefit from the below public workshops! To view funding guidelines and eligibility, click here. Public Workshops: The BCRFA has partnered with Zoteck Foodservice Advice to bring eligible workshops to members that qualify for this funding. For an overview of all available workshops, click here. Below you may view 6 of the 7 public workshops offered by Zoteck: • • • • • •
Marketing to Your Target Building Return Guests High Performing Team Leadership Development Kitchen Efficiency Managing Your Purchasing
Customized On-Site Training Available. Here is a list of Zoteck’s most popular options. Schedule of courses will be coming soon. Apply for Funding: Organizations may apply for funding by submitting a completed application for funding form to Chemistry Consulting Group Inc. at the address listed on the form. Faxed and emailed applications will not be accepted. An application is not a guarantee of funding. Applications will be processed on a firstcome/first-served basis, subject to availability of funding. Applications will be accepted until January 31, 2011, subject to availability of funding.
If you require assistance with your application for funding, please contact the BCRFA office at 604 669 2239.
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Don't give
counterfeiters a break. Know how to protect yourself from counterfeit bills. Although counterfeiting numbers have been in decline over the past five years, fraudsters are still at work, manufacturing bogus bills in the hope that businesses and consumers won’t bother to check their bank notes. Counterfeiters look for opportunities to strike, and some of them may perceive the Olympics as a time when busy, distracted employees could be easy prey for their scams. The good news is that protecting your cash drawer from fake bills is easy to do. Here are some tips to help you to protect your customers and your business. Cash is quick and easy to check. Do you know what a ghost image or a security thread is? They might sound high tech (and they are!) but they’re standard features on the latest series of Canadian bills and are very easy to check. It takes less time to verify cash than it does to make a debit or credit card transaction! Fake bills come in all denominations.
Surprised? Counterfeiters know that the $50s and $100s are checked the most. That’s why they often concentrate on the $20. A “We do not accept $100 bills” policy could be trouble. Customers aren’t fond of those signs, but counterfeiters sure are. Posting signs saying you refuse certain bills can signal that you don’t check any. That makes you a potential target for counterfeiters’ fake $20s and $10s. Don’t rely solely on a machine to detect counterfeits. No special equipment is required to check bills but if you use a machine, then also check at least two other features that don’t require a machine. Training your staff to recognize bank note security features is quick, and the training materials are available free of charge from the Bank of Canada (call 1 800 513-8212 or email education@ bankofcanada.ca). All denominations of the Canadian Journey series of bank notes (the bills with the metallic stripe) have the same security features, which makes learning how to detect counterfeits in any denomination quick and easy.
FRAUD AWARENESS
Keeping an eye on the bottom line means not only monitoring your food costs and portion sizes—it also means keeping your cash drawer healthy and well-fed! By making sure that it receives only genuine bank notes, you’ll protect your profits, avoid passing fake bills to customers in their change, and do your bit to put fraudsters out of business. The best way to tackle counterfeit cash is to: • check several features on every bill you get • educate your employees with our FREE material • ask for another bill or method of payment if a customer hands you a note that you suspect is counterfeit • call your local police if you suspect you have some fake cash For additional resources, go to www. bankofcanada.ca/banknotes or check us out on YouTube at http://www.youtube.com/user/bankofcanadaofficial. The Bank of Canada has posted videos on how to prevent debit/credit card fraud and identity theft, and detecting counterfeit bills. ARTICLE: BANK OF CANADA
security features
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HR planning for 2010 Human Resource Planning for the O ly m p i c s Your business may normally run like a fine Swiss chronometer, but all it takes is a major event like the 2010 Olympic and Paralympic Winter Games to throw it out of sync. How? Imagine security restrictions and manpower shortages just for starters. A combination of many factors could cause you major headaches, depending on your operating needs. It’s impossible to predict exactly the extent to which the Games will have an impact on local businesses, but a good way to prepare for adverse effects is to take a close look at what you already do. Assess your operations Staffing requirements are driven by operational requirements. Therefore, the first question you need to answer is what are you going to do differently during the Games? Are you going to extend your hours, stay open 24/7, offer new products or services, or anything else that will help you capitalize on the Games. As well, you need to determine what the requirements of your suppliers or services related to your business. The next question to ask is how will the Games impact your
operational plan? Try to anticipate how each element of your business could be affected by the Games. For example, there will be restrictions on certain transportation routes, and VANOC strongly advises local residents to leave their cars at home wherever possible. If your employees drive to work, are they prepared to take alternative routes, find ride matches (perhaps by consulting ride-share. com) or use different modes of transportation? Can you help them by adjusting their shifts hours or providing them with bus passes? TravelSmart.ca, a website run by TransLink, is one source that can help you build your transportation plan. Dealing with deliveries Consult with your couriers and other providers to ensure that their service to you will remain unimpeded. Because of security and other restrictions, deliveries in some areas of Whistler will only be accepted between midnight and 6:00 a.m. The City of Vancouver is recommending that all deliveries occur between midnight and noon but preferably before 6:00 a.m. How will you receive such supplies at these hours? Will you need to have staff scheduled at these times? Also, will your parking facilities remain accessible during the Games? Current parking restrictions will be extended to 24 hours a day, seven days a week, in key downtown Vancouver areas, and in Whistler
public parking will be significantly reduced. Shortages and delays No matter how well coordinated, the Games always create shortages. The quandary remains, what exactly will the shortages be this time? Some experts worry that the huge influx of media and other visitors transmitting large video files may put a strain on available bandwidth and cause delays or time-outs. Consult with your systems analyst and cell phone provider to forestall such problems. Know your new customers With visitors from across the world about to converge in Vancouver, do you know who your customers will be during the Games? Identifying this new clientele is crucial, because it could require you to bring in staff with multiple language skills or perhaps extend your hours of business. Remember, the Games will generate around-the-clock activity in many areas of Greater Vancouver, and guests to the city will be inclined to make the most of their time here. Making yourself available to them, as well as making them feel at home, will boost your business. But more questions arise. If you decide to extend your operating hours, can you ensure your staff their safe passage home? Consulting with your workforce will provide the solutions, such as doubling up during a night-time walk
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prepare
yourself and your staff
to a bus stop or providing security in your building. Scheduling and shifts
Whether or not you decide it’s beneficial to stay open longer hours during the Games, consider which shift schedules would work best for your business and your employees. Some businesses are going with six-hour shifts instead of 10- or 12-hour shifts, which they believe will make it much easier to fill a position if someone quits or falls ill. Others are creating longer shifts and/or making overtime available to their employees. Managing emotions Traditionally, the lifecycle of Olympic events affects service-industry employees emotionally. The start of the Games inspires excitement and high morale, gradually followed by fatigue, and finally a resurgence of energy as the Games wind down. This emotional roller coaster must be factored into your operational assessment, and you should plan in advance for staff absences or illness. Staff recruitment If you decide you need more staff, where will they come from? VANOC and its suppliers plan to recruit as many as 55,000 staff and volunteers, thus straining your ability to tap local talent. Therefore, a comprehensive recruitment plan will be necessary. Mobile youth from across Canada, or international youth with working holiday visas
is one way to obtain temporary help; using go2’s resume database and posting 2010 jobs on go2’s job board can help you tap into these labour pools. Note: If your temporary help comes from out of town, ensure beforehand that they have access to lodgings, since housing, especially in Whistler, will be extremely tight during the Games. Some businesses have set up cots in their back rooms in the event unforeseen difficulties arise. Training your new staff Your new workers will benefit from customer service training such as that provided by WorldHost® Training Services, a series of dynamic and interactive customer service workshops to support people working in service industries. WorldHost® is widely available, click here for more information.
If you are serving food or alcohol, you will need to know your legal requirements for Serving It Right and FOODSAFE. Serving It Right is a self-study program, which can be taken online, by mail or in person. More information is at www.servingitright.com The FOODSAFE by Correspondence course is a simple alternative to the FOODSAFE classroom course and is ideal for busy people who require a convenient way to study and take the exam. Information about all FOODSAFE course options can be found at www.foodsafe.ca
Retaining all staff Because of the numerous temporary job opportunities generated by the Games, you’ll need to spend a good deal of time and energy keeping both your temporary help and permanent staff engaged and happy. For example, allow all of your workers to have time to enjoy the Games and attend events. Many employers are offering retention bonuses and many other non-cash incentives and recognition programs, such as providing a television at the workplace so they can watch some of the competitions. Consult with your staff and ask them all what they want to get out of the Games and accommodate them as much as you can in your staffing model. Emergency preparedness Last but hardly least, consider the following. It’s feasible that the H1N1 virus or the seasonal flu may peak during the Games. Combine this with snowstorms and transit stretched to capacity, and you have a recipe for massive work absenteeism. Therefore, you should strongly consider building redundancy into your workforce. Don’t be cheap. Don’t be lean. If disaster strikes, over-preparedness and overstaffing will pay off in spades. For more employer resources on staff planning for the 2010 Winter Games, click here to visit the Tourism & 2010 section. ARTICLE: go2
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preparing for the olympics a guide from BCLDB
Do you realize there are only 5 Mondays left in the calendar until the start of the Olympic Games? While you have already most likely made arrangements to be prepared for some disruption in the delivery of goods during the games, the BC Liquor Distribution Branch would like to you to take a moment to ensure you have considered all possibilities of how you may be affected. Licensees in the high security red zone, which can only be serviced by accredited delivery drivers that have been issued security passes and require specific time bound appointments to make any type of deliveries. For more information regarding the City of Vancouver downtown transportation map please visit www.vancouver.ca. Licensees in this zone are encouraged to stock up maximum inventories prior to the ‘lock down’ phase (February 4th, 2010) due to required security clearances. We would also highly recommend you take the time to read the ‘Vendor Certification Program Guidelines’ provided on the VANOC website www.vancouver2010. com. It will outline the certification process (tamper proof supply chain requirement) and the vendor certification process (security audit, certification, and compliance). Other areas outlined on the map are road closures (Georgia and Dunsmuir Viaducts, Expo and Pacific Blvd, Quebec Street, Canada Place and Waterfront Road, Midlothian Avenue and Renfrew Street), streets that are pedestrian traffic only and lanes that are either no stopping 24 hours a day or have parking restrictions 24 hours a day. Needless to say, liquor deliveries will have to change to work within these new parameters. How will your outlet be affected? • In support of the Cities of Vancouver and Whistler, the BCLDB strongly encourages flexibility in timing your deliveries. In order to avoid congestion and traffic, all BCLDB deliveries in the downtown Vancouver and Whistler traffic areas will occur
between 12 midnight and 6:00 am due to area access limitations. LDB direct delivery customers will be contacted in the near future to discuss changes to delivery schedules for outlets directly affected by the 2010 Winter Games. • 24-hour parking restrictions, starting a week before the games begin, means commercial deliveries have to take place via the back lanes. Customers that arrange for product delivery from private carriers must make arrangements now with your delivery drivers to create a routing schedule that will facilitate easy access. Please schedule your delivery times between 12 midnight and 6:00 am. • The 2010 Winter Games time period should be planned like a Christmas selling period with even higher than Christmas stock levels recommended. Traffic is expected to be challenging and it is strongly recommended that customers plan ahead and be well stocked. Rush orders and additional delivery windows will not be available during the Games time frame. • Vincor and Molsons are official sponsors of the 2010 Winter Games and demand for certain products that these companies carry will be high. Don’t forget to make specific arrangements with these suppliers that direct deliver to your outlets. • The opportunity for extended patio hours until 1:00 am weekdays and 2:00 am on weekends, and permits to create additional on street patio space could increase your sales substantially, so have stock on hand for the increased demand. • The LCLB is allowing applications for Olympic / Paralympic licenses to organizations and businesses with a direct link to the Games. This includes VANOC, International 2010 Winter Games Committees, Games Sponsors, participating international sports federations, governments of countries par-
ticipating in the Games and their national 2010 Winter Games committees, as well as local governments and First Nations in which Games-related facilities are located (Whistler, Vancouver, West Vancouver, Richmond, Burnaby, Surrey, Squamish Regional District, Lillooet, and the UBC Campus). These outlets are allowed to be open until 4 am, which increases the demand for liquor deliveries even more within a compressed delivery time frame. • The above groups that are eligible for an Olympic / Paralympic license may prefer to use an establishment that is already licensed. Food primary or liquor primary licensees may sign contracts with eligible organizations for the use of their bar or restaurant. If you have entered into such an agreement and the 2010 Winter Games license holder wants to order country specific product imported for use during their event, please encourage them to contact Roger Blair, 2010 Winter Games Order Coordinator (604-775-0641 or roger.blair@bcliquorstores.com) to arrange for their orders to be placed. It is important that your Winter Games partners are aware that any Games specific product ordered is subject to provincial mark-ups, provincial sales taxes, and federal charges (custom duties, excise taxes, and GST). For more information regarding 2010 Winter Games licenses contact the LCLB at www.hsd.gov.bc.ca/lclb. The 2010 Winter Games are going to be one of the most exciting times in the history of B.C. and it is important that we are prepared to show the world that B.C.’s hospitality industry is ready, willing, and able to ensure participants experience the time of their lives. Order as many supplies as you can in advance so that you minimize deliveries during the Games. This will allow you to have time to show visitors B.C.’s world class hospitality and exemplary service. If you have any questions, please feel free to contact Roger Blair, 604-775-0641 or by email. 16
newsmakers
JIM WALKER, CREDIT MANAGER AT GFS RETIRES After a very successful career at Gordon Food Service, GFS announces that Jim Walker, Credit Manager has decided to retire in March 2010. Jim started his career working for Neptune Food Service in 1975. GFS is very grateful for Jim’s contributions over the years in ensuring their company’s Accounts Receivables are best managed in the eyes of their customers, and the organization’s interest at heart. He has built many lifelong friendships both within the organization, and outside with their customer base over the years and will be missed by his peers and co-workers. Jim most recently championed the GFS Canada Credit Council and through his guidance and leadership, has had made a positive impact on GFS Accounts Receivables. Jim’s retirement plans include spending more time with his wife, Sandra and with his sons, Fabio and Stefano and his grandchildren.
JOIN DINING OUT FOR LIFE 2010 DINING OUT FOR LIFE 2010 promises to be another smashing success. For 15 years, DINING OUT FOR LIFE has partnered with BC restaurateurs to support people living with HIV/AIDS. We invite you to join as a participating restaurant. On Thursday, March 25, 2010, restaurant customers from Whistler to White Rock and across the Fraser Valley will dine out and support two important beneficiaries - A Loving Spoonful and Friends For Life, who provide invaluable services to people living with HIV/ AIDS. Presented by Sumac Ridge Estate Winery, DINING OUT FOR LIFE is one of the most visible dining events in BC that will add value and heart to your brand, and extend your reach in the community.
DINING OUR FOR LIFE
For a second year, Global TV has signed on as our primary media sponsor. Our job is to build up excitement and drive traffic to participating restaurants. Here’s how DINING OUT FOR LIFE will promote your restaurant: • Launch a PR and advertising campaign to promote DINING OUT FOR LIFE via local radio, TV and print media. • Drive traffic to our online referral list of participating restaurants. • Produce and distribute to restaurants professional promotional materials including posters, envelopes, e-vites and postcards. Here’s how your participating restaurant can support DINING OUT FOR LIFE: • Hang posters and distribute other promotional materials provided by the organizers. • Distribute to patrons informational materials • Submit 25% of food revenues generated on March 25, 2010 (minimum of $200) to DINING OUT FOR LIFE. Together, we can make DINING OUT FOR LIFE a signature dining experience. To participate in DINING OUT FOR LIFE 2010, contact Deborah Wallace or Jenna Bayuk at 604.689.1463. www.diningoutforlife.ca
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events
it's back. wine & dine 2010.
&
Wine
JAN 13-31 2010
Dine
OKANAGAN
Presented by
18
UPCOMING EVENTS WINE & DINE THOMPSON OKANAGAN
January 13 - January 31 2010
Dine Around & Stay In Town Victoria
February 18 - March 7 2010
worldhost training: tourism bc
Multiple dates through Jan/Feb
parksville uncorked: wine & food festival
February 25 - February 28 2010
click here for more events
Š2010 British Columbia Restaurant & Foodservices Association
CONTACT
439 Helmcken Street Vancouver, BC V6B 2E6 t: 877 669 2239 f: 604 669 6175 e: info@bcrfa.com www.bcrfa.com
Chair: John Harper CEO/President: Ian Tostenson Director, Finance: Durda Krilic Director, Marketing & Membership: Sharron Tulk Association Coordinator: Michelle Caesar Office & BCRN Contributor: Candice Harvey Member Services Manager: Misty Aitken Member Services Manager: Rosanne Ting-Mak
FOR EDITORIAL INFORMATION OR TO ADVERTISE Please Contact: Sharron Tulk Michelle Caesar t: 877 669 2239 e: info@bcrfa.com www.bcrfa.com
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FEBRUARY MARCH 2010 Media
WINTER 2009/2010 DECEMBER/JANUARY Volume 1 Issue 3 BC Restaurant News is the official publication of the British Columbia Restaurant & Foodservices Association. Published eight times a year. No part of this magazine may be reproduced without the written permission of the publisher. The views of this publication are not necessarily the views of the Association. The BCRFA reserves the right to refuse any advertising or part thereof. Subscription is included with membership. Contact 1 877 669 2239 to become a member. www.bcrfa.com BCRN is an online magazine.
BCRFA Patrons of Industry