SPECIAL ISSUE: THE OLYMPICS, GOING LOCAL, AND HST
bc restaurant news The Voice of Your Industry
OCT / NOV 2009
Volume 1 Issue 2
HST what it means for your business
p.4
local
going what’s in season
Vancouver 2010 everything
YOU NEED TO KNOW
OCT / NOV 2009
contents FEATURES 4
HST
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2010 OLYMPICS
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GOING LOCAL
EATING 10
POPULAR DISHES FROM AROUND THE WORLD
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WHAT’S IN SEASON
DRINKING 12
WORLDLY DRINKS THAT CAPTIVATE LOCALS
EDUCATION 14
COACHES CORNER: SURVIVAL OF THE FITTEST
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TRANS FAT UPDATE
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ALLERGY AWARE
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HUMAN RESOURCES: STAYING OUT OF HOT WATER
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WHICH SOAP IS BETTER?
COVER PHOTO AND INSIDE PHOTO: Tracey Kusiewicz/foodiephoto.com
MEMBERSHIP 20
NEW BENEFITS
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TRAINED FOR SUCCESS
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BC HOSPITALITY CONFERENCE
24
EVENTS
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NEWSMAKERS
presidents message association will continue to fight on your (our members) behalf. Also with 2010 is just around the corner, we have put together the critical information you will need to know to prepare yourself for the upcoming Olympic Games. From how to get your goods during the games, to preventing fraud in your establishment, we’ve got you covered.
PHOTO: Ian & Hannah
Well the summer that we thought would never end looks like it is finally coming to a close. While the weather was warm and sunny outside, spirits of restaurateurs across the Province were dampened by the government’s announcement that as of July 1, 2010, harmonization of the G.S.T. and P.S.T. will be implemented.
And finally, a big thank you to all of our member restaurants who jumped on board for Eat & Drink BC! 2010. We at the BCRFA are proud to be committed to supporting our local growers and producers and the restaurants that support them. For anyone who has not yet seen the importance of doing business in your own back yard, I encourage you to read the book Why Your World is About to Get a Whole Lot Smaller: Oil and the End of Globalization by Jeff Rubin. Thank you as always for your support of your Association.
IAN TOSTENSON PRESIDENT & CEO BCRFA
In this issue read a bit of background on the HST, what has happened so far, and how your 3
HST British Columbia’s HST and Your Business
The rationale behind the Provincial government’s decision was that a harmonized sales tax in British Columbia would make the Province more competitive in terms of attracting business and capital investment. Theoretically when business no longer pays PST on goods it uses in the course of producing its commodities, they will then pass these savings on to its customers who will continue to pass it on to the final consumer. Once the taxes are harmonized, the combined rate will be 12%. (GST 5% plus PST 7%). Goods and services that were previously exempt from PST will now be taxed, with the only exceptions being children’s clothes, children’s books, feminine hygiene products, food in grocery stores and gasoline. This will invariably lead to certain previously untaxed industries such as
restaurants, real estate and tourism being hit the hardest.
Restaurant Impact As the industry is already being impacted by the worst economic downturn in recent memory, the announcement of the HST could not come at a worst time. History shows us that when additional taxes are imposed on goods and services that are highly elastic in nature (restaurants), consumer sales decline. In 1991 when GST (7%) was introduced, restaurant sales in BC declined by 9.5% (Economic
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unlike other businesses, restaurants will not realize any material tax input cost savings to lower their costs, which will most likely result in a reduction of the only cost they can control - labour. The BC Restaurant Industry is larger than the combined industries of forestry, fishing and mining. With a sales value of 10 Billion annually and employing 178,000 people, it is estimated that sales will decrease by a minimum of almost 1 billion dollars and job losses in the magnitude of 14,000-16,000 employees as a result of HST.
it is estimated that sales will decrease by a minimum of almost 1 billion dollars and job losses in the magnitude of 14,000-16,000 employees as a result of HST.
Council of Canada). This was the effect of a 7% tax increase in combination with an economic recession. Industry economic analysis predicts that the BC Restaurant Industry will face a minimum sales decline of 9% when the HST is implemented. Also affecting the industry and
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In July of this year, the BC Government announced that they would be harmonizing the sales taxes (GST plus PST) effective July 1, 2010.
The BCRFA on behalf of industry Our clear position to government on behalf of industry is that restaurant food sales should continue to be exempt 4
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the current market conditions, past impacts of tax increases and the negative impact on employment, should continue to be exempt from any additional tax. The outcome of that meeting will be a critical juncture as to what additional steps industry may need to undertake. What you can do Sign our petition Contribute to our blog Support your association
through your membership in The British Columbia Restaurant and Foodservices Association. This is likely one of the most important issues our industry has faced. We, as your voice to government, need to ensure we are representing the industry as a whole and encourage you to stand behind us.
We need industry support
Our clear position to government on behalf of industry is that restaurant food sales should continue to be exempt from additional taxes. Alternatively, if the HST is imposed, we have asked that it be staged over three years to lessen the impact to the consumer.
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from additional taxes. Alternatively if the HST is imposed, we have asked that it be staged over three years to lessen the impact to the consumer. A letter to the Minister of Finance was sent on September, 29, 2009 which to date has not been replied to. We have also asked for a meeting with the Premier with representation from QSR, family, upscale casual, specialty, independents and suppliers sectors. At that meeting, we will present our case to the Premier as to why restaurants, based on
Per fect by nature for a fine dining experience
For more information regarding Badoit products, please contact
Char ton-Hobbs British Columbia (604) 420 -5009
badoit is a registered trademark of SAEME ©2009 Danone Water of America, Inc.
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2010 Olympics The Olympics and How You Can Get Ready As we go to publish, the Olympics are a less than four months away, and while it may seem to some like this day would never arrive, it is literally now just around the corner – Is your business ready? Whether you support the Olympics or not, they are coming. If you are in an area that is considered the Olympic Zone, you best be prepared – or be preparing to close your doors. Over 300,000 visitors are preparing to descend on our cities for 15 days, and it will be like nothing we have ever experienced before or are likely to again. Recently the BCRFA hosted an Olympic readiness seminar at the Vancouver Trade and Convention Centre, highlighting 2010 commerce, fraud awareness and transportation.
Game On 2010
The Game On 2010 program is designed to provide businesses
with information regarding potential operational impacts that may affect them during the 2010 Winter Games period.
their Games-time planning. It also provides solutions and strategies for each, as well as links to additional resources.
Businesses that are located not just near Games venues, but throughout the Greater VancouverWhistler region may expect to modify current business activities in order to take advantage of opportunities that arise as a result of the Games and/or to reduce the impact on typical day-to-day activities. In some cases, it will be business as ‘un’usual come February 2010, and preparation will be key.
Location Are you located near a Games venue, or will you need to operate around one? Have you considered how your location, and the traffic changes around it, may impact your business? Industry Have you considered your Gamestime clientele? Have you considered the types of products that will be in demand during this time? Customer Service How can you position your business to welcome the world? Is your workforce prepared to serve the anticipated volume of customers during the Winter Games period? Human Resources Have you considered your staffing requirements during the Games? Have your employees considered
The 2010 Commerce Centre, together with VANOC, the City of Vancouver, the Resort Municipality of Whistler, and other organizations, is engaging with B.C. businesses to address questions and concerns and to provide an understanding of the Games-time environment. The Game On 2010 program identifies five key areas that businesses will need to consider for
Quick Links BCRFA Vancouver 2010 Resource Site 2010 Commerce Centre 2010 Olympic & Paralympic Liquor Licensing Interac- Preventing Fraud with Interac Machines 6
Key Areas To Consider taking time off during the Games? Will your staff be able to get to your premises for the duration of the Games? Supply and Deliveries Have you talked to your regular suppliers about their plans during the Games? Do you anticipate any obstacles in obtaining your goods and services during the Games? Information Courtesy of 2010 Commerce Centre.
Fraud Security
Does your staff know how to recognize counterfeit money? Would they know what to do if they received some in your place of business? Do they know the signs of potential credit card fraud? This year, and in anticipation of the 2010 Olympics, the Bank of Canada and the RCMP are focusing much of their efforts on educating retailers and other businesses on how to reduce their chances of being victims of payment fraud. The Bank’s program covers currency counterfeiting protection, including banknote
security features for Canadian and U.S. currency and information on what to do if you receive a counterfeit note. The RCMP’s program covers payment card fraud, both credit and debit: what it is, how it happens, and how to recognize it, and identifies steps you can take to protect yourself from being a victim. These seminars are a great way to update your knowledge of this critical issue – and the best part : they are all free. If you would like to arrange for a free seminar contact: Katie Robb, Senior Analyst (604) 643-6238 krobb@bankofcanada.ca Or download the materials Katie presented at the seminar: http://www.bankofcanada.ca/en/ banknotes/education/index_retailer.html
Transportation
While the updated 2010 transportation plan was released on October 14, 2009,Vanoc and the city of
Vancouver provided attendees with a sneak peak as to what the city of Vancouver was going to look like during those 15 days (and beyond) The now released plan outlines critical information on how goods and people will be moved during the Olympics. Maps provide detailed information relating to street closures, no stopping zones, Olympic only lanes and pedestrian walkways. It is imperative that anyone who is operating within affected zones familiarize themselves, and if need be, make alternative arrangements for deliveries with their suppliers. View the entire plan here. The BCRFA is dedicating a page on our website to all things 2010. We will be constantly updating the page, and encourage you to check back anytime you have a questions. If there is information you cannot find, please send us your questions and we guarantee we will find the answer for you. View the BCRFA 2010 Resource Page now.
Quick Links Temporary Truck Routes Map Downtown 24 Hour Delivery Zone Map Road and Parking Restrictions Olympic Route Network 7
going local How Going Local Impacts One Local Business
The team behind Kelowna’s Cabana Bar and Grille know what it means to live the local movement, and here we find out what makes this restaurant and chef tick. This relatively new, local, and favourite eatery makes every effort to use quality local ingredients from across the region, while also giving their customers a taste of the many international influences that make cuisine in this era so exciting. As a result, the restaurant’s food philosophy is “locally created globally inspired.” Executive Chef and a coowner Ned Bell has created a constantly evolving menu that is both cost effective and consistent in quality. Chef Bell takes pride in preparing dishes that showcase as much local produce and artisanal products that can be sourced from around the Okanagan Valley while supporting the local
economy and its ongoing sustainability. Chef Bell understands he’s
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with my grandfather and the ‘four-point-stance’ required to eat a juicy peach still warm off the tree without wearing it.”
Quite simply - fresh local produce gives a bigger bank for the buck, requires less processing and handling and results in less waste. Plus it provides an unparalleled opportunity to teach and train my junior staff on more meaningful levels. -Chef Bell
not in this alone, and as such Cabana passionately supports several relevant initiatives such as Farm Folk/City Folk, Feast of Fields, OceanWise and the Green Table Network. As a chef these are his passions, but as a husband and father born in the Okanagan Valley and raised in Vancouver, these beliefs are becoming increasingly important and relevant. “My memories of this Valley stretch back over 30 years and consist of fruit stands, farmers, family and fun. I remember the first time I got lost in a bin of fresh cherries, shucking fresh corn off the cob out by the lake
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We have all heard the term “going local” but what does it really mean to a restaurant that chooses to embrace this mandate?
The value in supporting the local economy as a restaurateur is easily evidenced in Cabana’s day-to-day business; customers constantly comment on the quality of products and the distinctly Okanagan slant of the menu offerings. This ‘support local’ attitude is one of the factors that inspire customers to return again and again. Subtle changes to the ‘a la carte’ and feature menus can be made by simply replacing certain ingredients with those in season but pack a huge punch of new flavour, colour and interest. These higher-end products can sometimes be a little more expensive but their pros far outweigh the cons: quite
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An added benefit? Using local growers provides an unparalleled opportunity to teach and train junior staff on more meaningful levels - not only about seasonal produce and how to best use it - but to actually meeting the farmers that grew it or, in some cases,
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simply - fresh local produce gives a bigger bank for the buck, requires less processing and handling and results in less waste.
The rewards of supporting local growers and producers are vast and positively impact Cabana financially, socially, and culturally.
picking the fruit right from the tree or vine alongside the team. Ultimately, the rewards of supporting local growers and producers are vast and allow for positive impacts for Cabana on a financial, social and cultural level, allowing them to feel
-Chef Bell
good about the way they influence and are influenced by the community. View a list of restaurants who incorporate local foods into their menus.
Supporters of Industry as they Eat & Drink BC:
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eating Popular local
dishes
from around the world Australia: Lamingtons, Vegemite, Meat Pies Brazil: Feijoada, Cheese Bread Canada: Poutine, Chili, Salmon Columbia: Guineo China: Chow Mein Denmark: Danish Pastries El Salvador: Pupusas England: Banngers and Mash, Shepherd’s Pie Ethiopia: Beg Wot France: Quiche Lorraine Greece: Greek Salad Ghana: Okra Stew Hungary: Goulash Hong Kong: Peking Roast Duck Hawaii: Chicken Adobo, Banana Italy: Spaghetti Bolognese Israel: Falafel Iraq: Klaicha Iran: Stuffed Quinces India: Jalebi Indonesia: Rendong Ireland: Irish Stew Japan: Nikujaga, Sushi Korea: Kimchi
PHOTO: Tracey Kusiewicz/foodiephoto.com
Malaysia: Chicken Satay Mexico: Tacos, Tortillas Morocco: Tagine of Lamb Mali: Kyinkyinga Myanmar: Htamin Le Thoke Mali: Kyinkyinga Nigeria: Chin Chin New Zealand: Baked Kumaras Papua New Guinea: Unu Bona Boroma Philippines: Adobo Russia: Borscht Saudi Arabia: Prawn Balls Switzerland: Fondue Sweden: Jannson’s Frestelse Spain: Paella, Tortilla Espanola Syria: Hummus Tanzania: N’Dizi Na Nyama Taiwan: Fortune Cookies Thailand: Phat Thai, Kaeng Khiao Wan Gai Turkey: Simit Tunisia: Couscous USA: Jambalaya, pizza, hot dogs Venezuela: Hallacas
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what’s in season NOVEMBER Apples, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Garlic, Leeks, Onions (cooking), Pears, Rosemary, Sage, Thyme, Turnips, Winter Squash. DECEMBER Apples, Brussels Sprouts, Cabbage, Garlic, Pears, Rosemary, Sage, Turnips, Winter Squash.
FRESH PRODUCE AUGUST Apples, Apricots, Basil, Beans, Beets, Blackberries, Blueberries, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Chinese Vegetables, Chives, Cilantro, Corn, Cucumbers, Currants, Garlic, Kale, Lettuce, Melons, Onions (sweet), Peaches, Pears, Peppers, Plums, Potatoes, Radish, Raspberries, Rosemary, Sage, Salad Greens, Shallots, Spinach, Strawberries, Summer Squash, Swiss Chard, Tomatoes, Thyme, Turnips. SEPTEMBER Apples, Basil, Beans, Beets, Blackberries, Blueberries, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Chinese Vegetables, Chives, Cilantro, Corn, Cucumbers, Currants, Garlic, Kale, Lettuce, Leeks, Melons, Onions (sweet), Onions (cooking), Pears, Peppers, Plums, Potatoes, Pumpkins, Radish, Raspberries, Rosemary, Sage, Salad Greens, Shallots, Spinach, Strawberries, Swiss Chard, Tomatoes, Thyme, Turnips, Winter Squash. OCTOBER Apples, Beans, Beets, Blackberries, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Chives, Cilantro, Corn, Cranberries, Garlic, Kale, Lettuce, Leeks, Onions (sweet), Onions (cooking), Pears, Peppers, Potatoes, Pumpkins, Radishes, Rosemary, Sage, Salad Greens, Swiss Chard, Tomatoes, Thyme, Turnips, Winter Squash.
JANUARY Apples, Cabbage, Pears, Rosemary, Sage, Turnips, Winter Squash. FEBRUARY Apples, Cabbage, Pears, Rosemary, Sage, Turnips. MARCH Apples, Pears, Rosemary, Sage. APRIL Apples, Chives, Pears, Rhubarb, Rosemary, Sage, Spinach. MAY Apples, Chives, Radish, Rhubarb, Rosemary, Sage, Spinach, Turnips. JUNE Apples, Cauliflower, Cherries, Chinese Vegetables, Chives, Cilantro, Lettuce, Peas, Potatoes, Radish, Rhubarb, Rosemary, Sage, Salad Greens, Spinach, Strawberries, Thyme, Turnips. JULY Apricots, Basil, Beans, Beets, Blueberries, Broccoli, Cabbage, Carrots, Cauliflower, Celery, Cherries, Chinese Vegetables, Chives, Cilantro, Cucumbers, Kale, Lettuce, Peas, Peppers, Potatoes, Radish, Raspberries, Rhubarb, Rosemary, Sage, Salad Greens, Spinach, Strawberries, Summer Squash, Swiss Chard, Tomatoes, Thyme, Turnips.
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drinking
Worldly Drinks That Captivate Locals Go for the gold this winter by updating your drink menu to include internationally inspired beverages. In a country comprised of hundreds of ethnicities, it’s only natural that drink menus should reflect our multiculturalism. Why not incorporate traditional beverages from around the world, impressing the locals as well as the masses of tourists expected in February. Integrate traditional Canadian classics, like the Caesar, with these popular drinks: Mojito: Created in Cuba by combining rum, sugar, lime, sparkling water and mint. Although it’s best served in the summer, you can’t deny the refreshing taste it delivers making it the perfect anytime drink. Tinto de Verano: Simpler than Sangria, this Spanish creation is made by mixing red wine with gaseosa, (similar to Sprite) for an invigorating alternative to a glass of red.
tion. This cocktail combines the bitter tastes of gin with the sweetness of tonic garnished with a lime for depth. Why not create a signature Canadian drink to add to the menu, showcasing our best light bodied whiskeys. You might even want to surprise them with a speciality coffee that incorporates our world famous maple syrup. And of course, it goes with question, make sure you have plenty of local wines and microbrews on your menus. Canada Cocktail: - 1 part Canadian Club whisky - 1 part sloe gin - 1 part Triple Sec - 1 part Galliano - 4-6 parts orange juice Stir with cracked ice. Strain over ice into highball glass and add garnish.
Sinapore Sling: The original recipe, mixed up at the Long Bar in the Raffles Hotel, used gin, cherry brandy, Bénédictine, Cointreau, pineapple juice, grenadine and club soda. This delightful drink takes you away from the rain and straight into the tropics. Negroni: Comprising of Campari, gin and sweet vermouth, this Venice inspired drink is a wonderful aperitif. Pisco Sour: A distilled spirit made from grapes flourishing in Chile and Peru, combined with lemon juice, egg white, bitters and powdered sugar, resulting in a classic South American treat. Sazerac: Reportedly the first drink to be created in America, this cocktail combines sugar, Rye whiskey, Herbsaint (or Absinthe), Peychauds bitters and lemon for garnish. Gin and Tonic: A classic enjoyed from Great Britain that staved off malaria and scurvy during exploraPHOTO: Tracey Kusiewicz/foodiephoto.com
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CREATING OPPORTUNITIES
in challenging times November 22-24, 2009 Fairmont Waterfront Hotel, Vancouver, BC Vancouver Convention & Exhibition Centre
Are you following us on Twitter and/or Facebook???
Register now and be sure not to miss THE hospitality event of the year for BC. Join your industry colleagues for two days of interactive, informative sessions and engaging social events, as well as Western Canada’s premier hospitality trade show.
For more information and to register, visit
www.hospitality-trade.com
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coaches corner
SURVIVAL OF THE
F I TT E S T
Only The Strong Will Survive The restaurant industry is not an easy one. Just ask any restauranteur, anywhere in the world. In our local market, we can add the latest ingredients of HST, the rising cost of supplies and commodities, the reduced consumer spending, and we’ve got a recipe for an economic disaster in the BC restaurant business. But whenever disaster lurks we must ask, is there a ‘method to this madness?’ and in this case, I think there is. In fact, I’d like to suggest that this economic climate is shaping up to have one of the most positive impacts on the restaurant industry in British Columbia that we’ve seen in decades. This is exactly what we needed. Gone are the days when poorly run, fly by the seat of your pants, spreadsheet shopping, short staffed, underinsured, restaurants survive. No longer will $100K allow just anyone to open his or her doors to the public. This is survival of the fittest people, and to survive, you must thrive! As a business owner, you have the power to take responsibility for your own success. Let me first remind you, YOU ARE
THE BOSS! At this stage of the game, I can promise you that no one cares more about your success than you do. (Well, except for maybe your bank.) There has never been a more important time for you to step up and make some drastic changes in order to see some dramatic results! Let’s start with the bottom line. When was the last time you reviewed your business financials with your accountant? Are your books up to date? Is your inventory accounted for daily? Do you know where you stand on any given day for cash flow? Do you know what your food and labour costs are? What about your menu item contribution? What terms do you have negotiated with all your suppliers? Do you pay your bills on time? Do you pay yourself?
find out soon. Only then can you can set goals to make improvements. There is a secret to running a successful restaurant that makes tones of money. The simple answer is: run it like a business! Yes, it still takes a vision, passion and commitment to have a successful restaurant, but more importantly you need a solid plan, measurable systems and well-trained staff. In this article we examine how to take stock of your business and create a plan to take it from where it is today, to where you want it to be, measurably and profitably.
Step 1 – Analyze and Document Everything In order to make positive change you must first take stock of the way things are. Front and back A restaurant, at the end of the of house are equally important. day, is a business, and the sucWhat systems do you have in cess of a business is judged by the bottom line. In order to make place? Are they working? What systems do you know that if you measurable improvements to had in place, things would run your bottom line, you must first more smoothly? Every part of know where you stand. If you running your restaurant must be don’t know the answers to some of these questions, I suggest you accounted for and documented.
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Only by knowing where you are starting from can you plot a course for making effective and profitable change. Step 2 – Create a Strategic Plan Once you have stock of what systems are in place, what systems need to be developed, and what systems need tweaking, you can start to prioritize what needs to happen first. If you can, I highly recommend getting some qualified objective advise, but, as a rule of thumb, always start with the things that will have the quickest and most drastic improvement to your bottom line. Money buys solutions! Even if you have to pencil certain improvements into next quarter, by documenting them, and committing the necessary time and resources to them in the form of a written plan – they are far more likely to be completed. Step 3 – Get Buy In Your staff should be your biggest champions. If they are not, change this first! There is nothing more rewarding for an employee than to feel like they belong to something that has
a purpose and a passion behind it. Once you create a plan to improve the systems and bottom line of your business, sit your staff down and involve them in your vision. Allow your staff to be part of the positive changes. Show your team, by a leading example, how committed you are to the success of the restaurant. Those who are great like you will follow in your footsteps, and those who don’t fit will fall away through a process of natural selection. Make it known internally that everything you do in your restaurant is exceptional, no questions, no excuses. (A local restaurant chain refers to themselves as ‘The House of Yes’, no matter what the question – the answer is YES! What do you want to be known for? Share this with your staff so they can help uphold it!) Step 4 – Measure your results Any change you make must be measurable or you will have no concrete, fact based way of knowing whether or not the change you made had a positive result. There is no point in switching to sliced tomatoes, if you don’t know what it cost you to cut them yourself. Make business decisions based on systems and numbers,
not gut feel and guessing. The ability to measure your progress will keep you on track and notify you immediately if something’s out of whack. It’s no secret that business planning often gets overlooked once the initial round of financing dries up. But by having a working business plan you can take responsibility for your success in business. Knowing where you are today, where you want to go and having a measurable plan to follow that is written down is a true gift to restaurant owners and operators. It gives you power and control over the success and profitability of your business. Now who doesn’t want that? -Heather White Heather White is the Founder and Managing Director of 2020 Communications Inc, a British Columbia based Hospitality and Tourism Training and Development Company. Heather, and her team, work closely with their clients, to systemize the business, measure progress and ensure profitability. All their programs are 100% guaranteed.
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education
Trans Fat Update It has almost been a month since the Provincial government put into place the regulations to restrict industrially produced trans fats in foodservice establishments, but do you still have questions about what this actually means to your business? The Trans fat advisory group has provided an update, as well as releasing the BC’s Trans Fat Regulation Violations/Fine Scheme that was passed on October 7, 2009. The advisory committee also want to reassure operators, that although the EHO’s will be checking for violations of the regulations, they are committed to taking a progressive approach, and will be focusing on assisting operators to become compliant. Quick facts The BC Trans fat regulations apply to all BC Food Service Establishments (FSE), and all food located on the premises of, used in preparation, served or offered for sale in the FSE.
2% trans fat or less of total content • All other food meets the restriction of 5% trans fat or less of total fat content Food exempt from the 2% and 5% restrictions are: • Food whose only source of trans fat comes from dairy products and ruminant meats (naturally occurring trans fats • Prepackaged foods with a Canadian Nutrition facts table that are sold or offered directly to a customer without alteration Documentation Requirements • Required for all food items except fresh fruit and vegetables, eggs and single ingredient raw meat, fish or poultry • Can be on a food label or as a product specification sheet • Ingredient list: to determine
a source of industrially produced trans fat • Nutrition facts table: to determine the % trans fat of total fat Regulation • Enforcement will be a component of food safety inspection by an EHO • A documentation audit to determine compliance is available for chain food service establishments • EHO’s will monitor for the three regulatory requirements • There will be a progressive enforcement approach taken • Violations are not tied to permit to operate For more information and assistance, including tools to help calculate the amount of trans fats in your products visit: www.restricttransfat.ca or call 8-1-1 to speak with a HealthLink BC dietician.
The three regulatory requirements are: • Documentation for food is kept on site and provided to the Environmental Health Officer (EHO) upon request (ingredient list, Nutrition facts table or product specification sheet) for all food in your establishment • All soft spreadable margarine and oil meets the restriction of PHOTO: Tracey Kusiewicz/foodiephoto.com
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health & safety
IS YOUR BUSINESS ALLERGY AWARE FOR THE OLYMPICS? BY: Sally de la Rue Browne Could your restaurant handle a customer with an allergic reaction? ARE YOU ALLERGY AWARE?
Reactions can be any of the following: hives, asthma, migraines, flushed face, digestive upsets.
With athletes attending from over 80 countries, the restaurant industry will have a large increase in consumers and a greater risk of allergic reactions.
However, a LIFE-THREATENING REACTION called ANAPHYLACTIC SHOCK can involve the swelling of the tongue, cheeks and throat closing the air passages. Without the lifesaving shot of adrenaline through an Epi-Pen or Ana-Kit, the customer can die.
COMMON ALLERGENS
WHAT CAN BE DONE?
The most common allergens on the priority allergen list include: wheat, yeast, dairy products, peanuts, nuts & seeds, eggs, shellfish.
1. Staff need to ask the right questions when the customer is placing an order. If allergic, find out to what food or if it is lifethreatening. If CROSS-CONTAMINATION cannot be ruled out, the customer cannot order the menu item.
Diners can be vulnerable to unknowingly consume these allergens if the restaurant staff are not properly trained. EG: A slicer used to cut walnut cake may be used to cut cheesecake. The customer may be allergic to nuts, receive walnut residue on the cheesecake and experience a serious reaction. WHAT ARE THE REACTIONS?
2. Staff can make appropriate suggestions: EG: A plain salad with oil & vinegar dressing as opposed to Caesar salad if allergic to dairy products. 3. If the customer has a lifethreatening allergy, their meal must be prepared separately from all other meals and no cross-contamination must occur.
4. Train staff. A three-hour workshop called ALLERGY AWARE teaches why customers have allergies, how to read the priority allergen list, how to analyze menus for potential allergens and handle the allergic customer. ARE YOU READY? With the increase in customers dining out for the Olympics, if allergic customers know that staff are trained to handle their concerns, they will return to the restaurant since they know the staff cares about their allergies and can properly advise them. Otherwise, with no training in place, when an allergic customer goes into shock and dies, the liability lies with the restaurant that provided the meal. FOR FURTHER INFORMATION please contact: sally@envirofood.net
ANAPHYLACTIC SHOCK can involve the swelling of the tongue, cheeks and throat closing the air passages.
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Human Resources
Staying Out of Hot Water
The hospitality sector is governed by many agencies, instead of getting caught up in red tape we want to focus on being great employers and taking care of our customers. We work hard for our revenue, let’s not jeopardize it. Becoming an employer of choice In today’s competitive market for talent you need to be an employer of choice to attract and retain top people. As a prudent business person it is in your best interest to know and follow the rules, it will prevent problems, minimize the risk of fines, liability, negative word of mouth or unwanted media attention. Employees today are more educated than ever of their rights and expect their employer to respect them. Five key legislated areas as it relates to your people are the Employment Standards Act, Human Rights Code, Workers Compensation Act, Labour Relations Act and common law. The benefits of working with your partner, the government bodies, are countless. Planning and communication with your managers and staff will save you countless
What you need to know
hours and dollars down the road. The Employment Standards Act Sets out the minimum standards that apply in most workplaces in British Columbia. The act governs things such as minimum hours of work, statutory holidays, pay in lieu of notice and uniforms. Employees are entitled to the protection of the Act whether they are employed on a part-time, full-time, temporary or permanent basis, and whether they are paid by the hour, by salary or commission. Failure by an employer to comply with the Act may result in penalties being assessed. It is important to note when investigating one employee’s claim, the Employment Standards Board (ESB) can investigate all potentially similar cases at that business, however the ESB rarely does so and claimants have no way of forcing it to do so. For further information on the Employment Standards Act and to download a helpful restaurant employer fact sheet visit the Employment Standards branch of BC website. Human Rights Code Human rights law entitles every Canadian to equal opportunity to employment and the right to work each day free of discrimination and harassment.
Discrimination does not have to be intentional to be illegal under the Code. As well, it is an employer’s responsibility to maintain working conditions free of discrimination and harassment, regardless of whether the employer is the cause of the discrimination or not. The British Columbia Human Rights Code prohibits certain types of discrimination in the workplace, unless such discrimination is based on a bona fide (“good faith”) occupational requirement. That is, unless there is a valid, job-related reason for the apparent discrimination. Employers Intent is Irrelevant. These prohibited grounds of discrimination are: Race, Colour, Ancestry, Place of origin, Political belief, Religion, Marital status, Family status, Physical , Mental disability, Sex, Sexual orientation, Age, Conviction for a criminal or summary conviction offence that is unrelated to the job in question. In a recent example, A British Columbia health-care provider will have to pay a man nearly $12,000 for refusing to hire him as a health-care worker based on his gender, the province’s human rights tribunal has ruled. The B.C. Human Rights Tribunal found the woman who conducted
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job interviews at the company didn’t feel comfortable with the applicant, who is a tall and muscular man. During the time the applicant was applying for work with the organization, only women were hired as residential care aides. For further information on the Human Rights Code visit the Human Rights Tribunal website www.bchrt.bc.ca. The Occupational Health and Safety (OHS) Regulation The Occupational Health and Safety (OHS) Regulation contains legal requirements that must be met by all workplaces under the inspection jurisdiction of Work Safe BC. The act outlines the rights and responsibilities of employers, workers, and other workplace parties. As a general rule in the hospitality sector any employer with 20 employees must comply. The Workers Compensation Act describes the jurisdiction of the Workers’ Compensation Board of British Columbia and its authority to make regulations, inspect workplaces, issue orders and impose penalties. The Workers Compensation Act also explains the rights and responsibilities of employers and workers with respect to health and safety. Be proactive know the requirements and your workplace, prevent problems before they occur. To download OHS Regulation and related materials visit the Work Safe BC website www. courtsofbc.ca. Labour Relations Code
The British Columbia Labour Code (LRC) governs the establishment of union representation, collective bargaining and many other aspects of the relationship between employers, their employees and unions. Many operations have employees represented by trade unions, and others have faced organizing drives. For these employers, the BC Labour Relations Code is a critical piece of legislation. Even those employers with no union experience should know the law regarding the unionization of workplaces. For further information visit the Labour relations Board British Columbia website www.lrb.bc.ca/ codeguide. Common law Employees are protected by two types of rights. The first set is created under employment standards and other legislation/statutory rights. Some of the most basic employee entitlements are found in the BC Employment Standards Act (ESA). The ESA is the source of mandatory terms of employment, including the minimum wage, overtime, statutory holiday pay, and maternity and parental leaves. The second set of employee rights is based in contract law rules created by judges’ decisions over time (common law). Most contract terms must be agreed in writing or by practice; although the common law does recognize some “implied” terms (i.e. terms that will be enforced with no evidence of agreement). Employment Standards outlines time limits on wage claims: claims can only cover
wages payable in the last 6 months worked and employees must file their claim within 6 months of terminating employment. These rules substantially limit employers’ wage liability. By contrast, the courts allow employees to sue for breach of employment contracts going back 6 years and permit “class actions” in which one plaintiff can sue on behalf of an entire group of people who have similar claims against the same employer. If you have any questions or issues in this area we encourage you to consult legal counsel and visit the BC Courts website for an overview of the system www.courtsofbc.ca. Summary The Employment Standards Act, Human Rights Code, Labour Relations Code, The Occupational Health and Safety (OHS) Regulation, and common law all regulate critical parts of your business. In order to be an employer of choice in today’s environment one must have a solid understanding of these areas, particularly in addressing employee policies and processes. About the author Debby Carreau is a consultant with Zoteck Foodservice Advice and a Certified Human Resources professional (CHRP). For the past 17 years, Debby has been helping her teams deliver superior business results by making better decisions about people. Debby can be reached at debbycarreau@ shaw.ca Please note: This information is for general informational purposes. This information is not intended to be any form of legal advice for you to rely on. It is highly recommended that you seek legal counsel for any specific questions that you may have.
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membership
BCRFA Partners with Tourism BC to Market its M e m b e r s t o the World The BCRFA is excited to announce its newest marketing partnership for their members. Beginning in November, all BCRFA restaurant members will automatically be listed on Tourism British Columbia’s HelloBC website as benefit of their annual membership. “We are excited to have the opportunity to partner with Tourism BC” remarks Ian Tostenson President and CEO of the BCRFA. “Having the ability to market on the HelloBC website is a great way for our members to tap into the tourism sector without having to pay any additional fees to make it happen. “ Fast Facts about HelloBC: • Tourism BC’s consumer website network consists of eight websites, which over the past year, have received a combined 5.2 million web visits; the North American site (www.HelloBC.com) receives the bulk of the traffic at 4.18 million visits • Websites include three English language sites (North America, UK, AU) and five foreign language sites where
the listings (like dining) appear in English but everything else is translated (South Korea, Japan, Taiwan, Germany, Quebec/ France). • Currently, HelloBC listings include the following kinds of tourism businesses: o Approved Accommodations (motels, B&B, campgrounds, resorts, etc.) o Tourism activities and attractions (everything from Grouse Mountain to river rafting, horseback riding, etc.) o Golf courses o Ski resorts and other winter activities o Transportation providers (RV companies, car rentals, airlines, etc.) o Festival and events • Last year, the above list of businesses represented 5,241
listings on HelloBC; together, these listings received 3.3 million pageviews and 809,000 click throughs to their websites. • Dining listings are FREE with BCRFA membership and currently include the following information: o Restaurant name, street address, phone #, web and email address; location is displayed on a google map o Type of cuisine and type of service o Average guest cheque o A limited list of amenities including patio, children’s play area, wheelchair accessible, fully accessible • Restaurant information is updated by us and sent to Tourism BC approximately every three months
Women in Food
Luncheon
Save the date: December 2, 2009 Join us at the Four Seasons Hotel in Vancouver
as we honour three of British Columbia’s leading Women in Food who have demonstrated leadership, excellence and philanthropy. Tickets $100 On sale October 1, 2009 www.theminervafoundation.com
Excellence
Philanthropy
Leadership 20
flu
WHICH SOAP IS BETTER? Anti-Bacterial or Plain Soap? With all the concern over H1N1, the spreading of the flu, and the need to wash hands, restaurants may be inclined to go out and purchase mass quantities of anti bacterial product for their staff. However, there is no evidence that antibacterial soap is any better than plain soap when it comes to removing disease-causing germs from hands. MYTH: Antibiotic Resistance is in-
SANI-SERVICE
creased by using Anti-Bacterial Soap TRUTH: Plain liquid soap is best for food handlers because it is easy to use, readily available and will not spread germs to other workers. Used in conjunction with rubbing the hands for 30 seconds in a circular motion, liquid soap will help effectively sanitize workers’ hands. The bottom line is that food
establishments are probably one of the best equipped industries to deter the spreading of disease. Strict safety guidelines are already no doubt in place in your establishment, and a conscience effort by all staff to be extra vigilant will ensure that your business experiences no disruptions. For more Information, visit: Fightflu.ca Health Canada Other Government Info
When it comes to sanitation, it used to be that you had to settle for something less than ideal - a chemical company that offered high prices, little flexibility and even less service.
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Sani-Service provides a complete product AND service solution:
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Sani Service Ad Production-Michelle Caesar.indd 1
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10/19/2009 9:14:45 AM
trained for success Its no secret that finding trained kitchen staff is an ongoing challenge for any restaurant. So in the age old tradition of giving a hand up rather than a handout, the BCRFA is proud to introduce the Trained for Success program to restaurants across BC. This program is designed to increase the number of trained, skilled and motivated kitchen candidates on the market today. The BCRFA has partnered with H.A.V.E. Cafe, (Hope, Action, Values and Ethics) which, is a social enterprise on the downtown eastside that is dedicated to developing job and life skills in its students, through
culinary studies. Each student goes through an 8-week training program, designed to provide occupational training to the prep cook level. Students are instructed in a “live” kitchen environment, by Certified Chef de Cuisine instructors. These professional chefs demonstrate techniques and principles of various roles and duties found in typical kitchens. In addition to receiving their Food Safe Certificate, students rotate between a cold prep area and a hot kitchen, so that they receive a well rounded culinary education. For practical experience, students prepare the meals served to H.A.V.E. Cafe customers, gaining valuable exposure to the pressures of working in a fully functional kitchen. Why Should You Employ a H.A.V.E graduate?
By employing H.A.V.E. Cafe graduates, your restaurant will gain pretrained individuals who are motivated, skilled and eager to apply their newly acquired knowledge, while also giving you the opportunity to “give-back” to the community. Visit the Trained for Success website to view graduates resumes. Squirrel POS systems has seen the value in supporting programs such as H.A.V.E., and recently made a most generous donation of a complete POS system to the café. Prior to this, the students were receiving orders the old fashioned way – by pen and paper. This new system ensures that graduates are ready to step into today’s kitchen, and be comfortable with the technologies that will likely be in place.
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hospitality conference Have You Registered Yet? The 2009 BC Hospitality Industry Conference. Jeremy Gutsche Founder of Trendhunter.com, the World’s #, Trendhunting Website, Unlocking Cool, Exploiting Chaos, Infectious, Communication. TrendHunter.com is the #1 trend-spotting site in the world – the largest, most influential, most updated collection of cutting edge ideas available anywhere.). Its founder, Jeremy Gutsche, relentlessly tracks and finds The Next Big Thing -- that valuable but elusive commodity -- for a global audience that generates millions of views a month. Jeremy will • Educational seminars that will help you stay close the conference with his topic: How to Spark Innovation in Times of Change This engaging keyon the cutting edge • Keynote speeches that will enlighten and en note presentation will provide delegates with the tools and inspiration they need to overcome uncertertain you • Thousands of exhibitors featuring the newest tainty and to identify and exploit opportunities in the current business environment. and brightest products • An amazing networking opportunity with thou Todd Lucier sands of the industry’s top professionals Todd Lucier likes to refer to himself as “A geek • Delicious dining and sizzling social events who lives on solar power in the middle of the This year’s slate of guest speakers ensures it will woods”. He markets his travel experiences using cutting edge applications and he is always on the be an unforgettable conference go searching for new web technology to use. Todd has been teaching tourism businesses and commuDavid Adjey nities how to market online with hands on workFood Network Celebrity Chef shops and keynote presentations since 1999 and David Adjey may be best known for his star turn has inspired over 3000 attendees and with keynote on Restaurant Makeover, the hit show where he presentations that inspire, motivate and transform reinvents struggling restaurants, helping ownthinking about the Internet. Todd’s key note speech ers revive their menus and, often, their sense of hope. The transformative insight -- and the sheer is: Internet Marketing – You can do it, and you’d better! An inspiring chat that will open our eyes to joy and fun he brings to each endeavor --could the possibilities that technology offers, and transnot come from a more qualified or charismatic form how you think about the Internet. Learn about person. David Adjey’s Keynote Presentation the only three things about your website that really “Motivating in Tough Times” : Chef Adjey shows matter, why you should care about handheld devicyou how to get employees working harmonies, what is free, and what you can do for yourself. ously and at full capacity, day in and day out, even when times are tough. He offers practical lessons on creating a hugely fulfilling, and profit- Register online at www.hospitality-trade. com. able, work environment. On November 22nd,23rd and 24th, reward all of your hard work this year by attending the 2009 BC Hospitality Industry Conference. Learn about the latest trends in hospitality and innovative new business practices from industry experts. Enjoy incredible networking opportunities with professionals from across the province, and a slate of entertaining hospitality events. In three action packed days you will have access to:
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Š2009 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 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
NEXT ISSUE DECEMBER 2009
Holiday Issue & Emerging Trends
FALL 2009 OCTOBER/NOVEMBER Volume 1 Issue 2 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 Online Magazine.
BCRFA Patrons of Industry