bc restaurant news The Voice of Your Industry
May/June 2010
liquor licensing UPDATES!
useful sites
for HST help
plus
summer salads sips & patios in this issue
HST EFFECT ON RESTAURANTS
inside
May / June 2010
FEATURE: HST & SUMMER 3
presidents Message
4
HST effect on BC restaurants
6
liquor licensing
10
summer sips
12
summer salads
13
what’s in season
EDUCATION 8
be Power Smart
14
outdoor patios
MEMBERSHIP 16
newsmakers
16
new members
17
events
20
next issue
21
Hall of Fame
Cover Photo & Inside Photos By: Foodie Photography // www.foodiephoto.com
BC Restaurant News pg. 2
Presidents Message And to ensure government is fully aware of the impact this new tax will have on our industry, we have struck an agreement with our partners at Vivonet that will allow us to receive reporting for year over year sales for sectors across the Province and gauge the impact. These stats will be sent to government to ensure there is accountability on what we anticipate to be the negative effects of HST. Another disappointment with regards to the HST was the decision not to adjust the price of liquor downward as a result of HST. Theoretically prices should have fallen by 3%, but instead, they increased markups up so ultimately restaurants will pay on average 2.6% more for its liquor.
WHILE SUMMER IS NORMALLY A TIME FOR OUR INDUSTRY TO BE EXCITED (INCREASED SALES, PATIOS AND TOURISM), THIS YEAR IS PROVING TO BE ONE OF THE MOST CHALLENGING IN RECENT MEMORY. It has been nearly a year since the government broke its promise and announced HST would indeed be implemented in 2010. We have been battling this in the press, on the web and behind the scenes, while implementation seems inevitable for July 1, we have not given up the fight. The government made a commitment to the BCRFA that it would meet with a representative group to see what other measures could be undertaken to assist industry. This group consists of 10 leaders of industry, who represent over 400 locations from a cross section of restaurant categories from across the province. We are awaiting confirmation, and expect a meeting schedule to be established over the next several days and we will advise you accordingly. Meanwhile, I would appreciate your input on how you think the government can work with our industry. Please email me at itostenson@bcrfa.com.
Also in the news recently has been the issue of nutrition and menu labeling. While we do not think there is any inherent risk to industry at this time, we will be closely monitoring this, and ensuring we are representing your voice on this matter. And finally, I would like to hear from you. While we can gather statistics on a number of industry issues, there are some things that only you, our members can inform us about. What, if any, impact has the change in the legal blood alcohol limit had on your business. Have you thought of any creative ways to ensure the safety of your guests while avoiding business loss? Next month we will share this information with industry to ensure we always protect the growth and health of your industry. Thank you, as always, for your support.
Ian Tostenson
BC Restaurant News pg. 3
HST effect on BC restaurants A CHANGE FROM PST+GST TO HST Under present Tax legislation within BC, a goods and services tax (GST) of 5% is charged on most goods and services and a provincial sales tax of (PST) of 7% is imposed on all nonexempt and non zero-rated goods. Under the current GSTPST rules GST paid on purchases of inputs to businesses are credited (as input tax credits) against taxes collected on their sales. GST is considered as a value added tax, meaning only the final consumption of goods and services is taxed. Effective July 1st, 2010, BC is set to harmonize the provincial sales tax with the goods and services tax to form what will be called the Harmonization Sales Tax (HST) and will total 12%. Under the new legislation, businesses will be able to claim the full 12% HST cost as input tax credit on the purchases of inputs for their business. It is essential to emphasize that the new HST tax will impact different industries in different ways - some positive and some less so. • The HST will effectively levy an additional tax above the GST already paid, of 7% on the purchase of goods and services previously PST-Exempt. • All firms that purchase a significant portion of their inputs from other firms will have a relatively large input tax credit and will
see their input cost decline as a result of being able to claim HST input tax credits. • Tax compliance fees should be reduced and procedures simplified because of the need to only file one tax return under HST, rather than our current GST and PST system. HST EFFECT ON BC RESTAURANTS Previously PST-eligible products will not be made better or worse. However, the impact potentially poses a real threat to the restaurant industry, and there is a need for Restaurateurs to anticipate consumer’s reaction in light of the HST legislation coming into effect. Restaurant customers do not presently pay PST on food purchases and will see a direct increase of 7% in the cost of one of their fairly routine activities - dining out. It is a common view that this increase in costs will negatively outweigh any cost reduction associated with the input tax credits available to individual restaurants. Consumers will spend the same amount taxes included. This increase in cost means that more of their food consumption budget will be spent on taxes, and less on the actual restaurant food. CONSUMER CHOICES One notion is that consumers will choose to substitute their
dining experience for food items that will remain zero rated under the HST legislation, such as items purchased at grocery stores. This would be a threat if eating at home was a perfect substitute. This is not the case and consumers will likely continue to dine out in one form or another. So, what can consumers do? Well, they may opt to substitute expensive restaurant food for cheaper restaurant food by choosing restaurants with less expensive menus. This then may potentially benefit restaurants with more attractively priced menu options. When I recently asked a local Chef/ Manager of a downtown Vancouver cafeteria to share his concern over the HST, he felt demand for his food would remain unchanged. His view was that his menu items are priced competitively and he is confident his clientele would likely be willing to absorb the increased cost. A second option for HST - sensitive consumers who wish to remain loyal patrons of their favourite restaurants is to explore the menu for suitable, more affordable, substitutes. This poses an opportunity for Restaurateurs to assess the impact of HST on current menu items and possibly provide alternative items that are 7% less expensive. As for end results; Consumers may adjust their eating out patterns, but restaurants may also be forced to absorb the cost of the HST to remain competi-
tive. Either way it will eat into the restaurant’s bottom line. NEXT STEPS Restaurateurs should consider taking actions to prepare for the arrival of the Harmonization Sales Tax in the near future: • Consider “tax included” pricing strategy • Review the impact of HST on your current business model and your target demographic. • Offer a wider variety of attractively priced items to provide HST sensitive consumers with 7% cheaper alternatives
• Expand the appetizer menu and offer smaller portions of expensive entrée items priced within the clients budget • Delay large taxable capital expenditures eligible for input tax credits until after HST is in effect. CONCLUSION Consumers will adapt to the changes that HST brings in one form or another. Restaurateurs will have to draw upon their entrepreneurial spirit to also adapt to this coming change by anticipating consumer’s reaction and creating innovative ways to retain existing clients by providing consumers with a valuable restaurant experience. To learn more contact: Tony Buonaguro, CFP Investment Advisor TD Waterhouse Private Investment Advice tony.buonaguro@td.com This article was prepared by Tony Buonaguro who is an Investment Advisor with TD Waterhouse Private Investment Advice, a division of TD Waterhouse Canada Inc., a subsidiary of The Toronto-Dominion Bank. TD Waterhouse Canada Inc. - Member CIPF. TD Waterhouse is a trade-mark of The TorontoDominion Bank, used under license.
USEFUL HST WEBSITES Information seminars in your area http://www.cra-arc.gc.ca/vnts/ hrmnztn/menu-eng.html Webinars http://www.cra-arc.gc.ca/vnts/ hrmnztn/wbmnrs-eng.html Updates and subscribe to the RSS feed http://www.cra-arc.gc.ca/ gncy/hrmnztn/whtsnw-eng.html What’s taxable and what’s not http://hst.blog.gov. bc.ca/2010/05/14/hst-whatstaxable-and-whats-not/
BC Restaurant News pg. 5
liquor licensing ATTORNEY GENERAL MIKE DE JONG INTRODUCED THE BILL 20: THE MISCELLANEOUS STATUTES AMENDMENT ACT NO. 3 , 2010. INCLUDED IN THIS BILL ARE A NUMBER OF PROPOSED AMENDMENTS TO THE LIQUOR CONTROL AND LICENSING ACT . The proposed legislative amendments enhance include many significant changes to the current liquor licensing system, compliance and enforcement powers and industry relationships. Bills must pass through several stages before becoming law. The final stage is formal approval by the Lieutenant Governor who signs the bill and it becomes law. The whole process from introduction in the house to Royal Assent may take several weeks. For some of the items proposed, this is all that is required. Other changes will require regulations before coming into force. In this case, the necessary regulations will be drafted and forwarded for Cabinet approval. They will then come into force on the date specified in the regulation.
The proposed liquor amendments are in sections 114-158 and 173. Major public safety initiatives: • Clarify statutory authority to assess the personal suitability of anyone involved in the control or management of a licensed establishment to minimize risk of criminal/gang infiltration – currently in place through branch policy * • Allow the LCLB general manager to temporarily suspend liquor licences for up to 14 days without a hearing in extraordinary circumstances * • Allow the LCLB and police to hire minors to help monitor whether licensees are complying with ID checking rules – minors would be under supervision and not allowed to consume alcohol * • Clarify that it is illegal to have open liquor in public * • Provisions for greater control over who may obtain a special occasion licence and where the event may be held, and for holding special occasion licence holders accountable for infractions such as intoxication and service to minors.
THE KEY CHANGES ARE LISTED BELOW. Those with an asterisk beside them will come into force upon • Provision to licence rural agenRoyal Assent. The remaining items cy, manufacturer and private will require regulations. wine stores and hold them to the same compliance and enFor a copy of the actual bill, forcement rules as other private click here: http://www.leg. liquor retail outlets bc.ca/39th2nd/1st_read/gov201.htm
Streamlining, good governance and deregulation initiatives: • Allow for seniors’ care homes to serve liquor to residents and their guests – liquor service is currently restricted to residents • Provision to simplify the process for local government/First Nation input on low risk liquorprimary licence applications (e.g., small capacity lounges) • Allow the LCLB general manager to reinstate a licence if it is renewed after the expiry date • Provision to permit financial relationships between liquor manufacturers and licensees (except for UBrews/UVins) • Provision to modernize trade practice relationships between liquor manufacturers and licensees • Transfer the club licence provisions from the Act to the Regulations • Consolidate all gaming regulations within the Gaming Act, to be regulated by the Gaming Policy and Enforcement Branch * • Provision to allow liquor manufacturers and agents to donate liquor to charity special occasion licence events • Allow all licensees to support and sponsor community activities and events – currently only liquor manufacturers may sponsor events *
• Add herbal remedies containing alcohol to the list of products that may be exempted from the Liquor Control and Licensing Act * • Allow licensees to pre-mix drinks * • Provision to amend the process for bringing in small amounts of alcohol into BC from elsewhere in Canada for personal use • Clarify that agents may not sell to the public or to licensees, but may sell to Liquor Distribution Branch (LDB) *
• Allow the LDB general manager (rather than minister) to decide how forfeited liquor will be disposed * • Repeal redundant provisions about reporting the value of seized liquor to the Minister of Finance * • Eliminate the requirement that police notify the LCLB general manager in writing whenever they seize liquor * • Provision to allow certain rural agency stores in remote areas to sell to licensees as is presently permitted under their appointment
UPDATE ON BILL 20 Click here for full update During the most recent sitting of the Legislature, government passed Bill 20, the Miscellaneous Statutes Amendment Act (No. 3), 2010. Bill 20 included a number of changes to the Liquor Control and Licensing Act. Some of the changes took effect on June 3, 2010 once the bill received Royal Assent and was signed by the Lieutenant Governor; other changes will not come into effect until regulations are drafted and forwarded to Cabinet for approval. Read More >>
BC Restaurant News pg. 7
be PowerSmart. energy efficient upgrades cook up sweet savings IMAGINE YOUR CHEF COOKING UP A DELICIOUS MEAL! NOW IMAGINE YOURSELF COOKING UP SWEET SAVINGS FOR YOUR RESTAURANT WITH ENERGY EFFICIENT UPGRADES. A number of energy efficient opportunities exist in restaurants that can result in big savings off your bill. Being energy efficiency in your restaurant can also improve aesthetics, increase staff and patron comfort and lower maintenance costs. Many restaurants have taken up these energy efficient opportunities and finding out what they have done just may help you get inspired – let’s start with the well-known restaurant chain – Swiss Chalet. Here’s their story: Swiss Chalet sweetens the dining experience As the owner of six national restaurant chains, as well as Canada’s largest airline catering business, Cara Operations knows the importance of running an efficient operation—and of staying ahead of the curve. That was why senior management saw a clear opportunity to upgrade the lighting at its Swiss Chalet restaurants across Canada. The old PAR 20 lamps that were in place were inefficient and tended to burn out frequently, so employees were constantly replacing light bulbs. For Cara Operations, these bulbs provided an excellent opportunity to improve energy efficiency, reduce energy waste and lead change—all at once. In BC, Cara worked with BC Hydro and decided to replace: • 1,127 PAR 20 inefficient lamps with cold cathode fluorescent lamps (CCFLs) • 33 Traditional light bulbs with compact fluorescent lamps (CFLs); and • 32 Incandescent exit signs with energy-efficient light-emitting diode (LED) exit signs.
Cara received $2,478 in incentives for eligible products through the Power Smart Product Incentive Program. Together with projected annual electricity savings of over $9,800, the incentives make the project payback much more attractive. You can save too Discover just how much your restaurant can benefit from energy-efficient lighting technologies – now and for years to come. Under the Power Smart Product Incentive Program, a variety of products qualify for incentives that can lower paybacks and make upgrade projects even more attractive-for example: • Compact fluorescent lamps save up to 75% in energy costs over incandescent lamps. • Energy Saver T8 fluorescents save 40% to 50% in energy costs over the older T12s with magnetic ballasts. • LED exit signs are 90% more efficient than incandescent signs and last up to 25 years. • Lighting occupancy sensors can save up to 70% in energy costs, depending on the room. And now it’s an even better time to get started – BC Hydro has increased a number of incentives to improve your project payback, and to make saving energy even easier, the rebate application process has been simplified. Sweeten your restaurant up with energy efficient upgrades today! Visit bchydro.com/ incentives or call 1 866 522 4713.
BC Restaurant News pg. 8
NEW PRODUCT SHOWCASE
To Order Domestic Products: Call Toll Free: Local Phone: Fax Toll Free: Local Fax: Email:
1.800.665.2667 604.629.8122 1.800.407.6688 604.629.8123 604.629.8123
Photo By: Foodie Photography // www.foodiephoto.com
summer sips
does your drink have what it takes? We tweeted - and you answered. See what others are saying are their favorite summer beverages: OUR TWEET @BCRFA share your summer cocktails! Let me know your favorites! YOUR ANSWERS @kelownamuseums: blackberry lime spritzer! http:// ow.ly/1KiAs @misskelowna: I love blackberry mojitos - they are a light, refreshing summer drink! @misskelowna: My other new fave is a Blood Orange & Lime martini with Grand Marnier - it’s my own recipe - you should try it! http://ht.ly/1Mesp @pinwhiz: Cosmos, Carmelapple martinis, pomegranate daquiris ..... :)
Low Calorie Options The low calorie drink option is a going to be hot this summer, and adding a few of these offerings to your drink list will show your guests you’re hip to what’s hotAn easy tip for any low cal drink creation– use a lot of clear liqueurs to avoid excess calories. Low Calorie Drink Suggestion: The Skinny Girl Margarita The Skinny Girl Margarita was created by Bethenny Frankel from the Real Housewives of NY. Bethenny is a chef who specializes in natural and healthy foods. It has been expanding in popularity since its creation and has been widely marketed. Check out her website for this ‘skinny’ option www.skinnygirlcocktails.com. Your bartenders should at least know how to make this drink it if it’s not a feature on your summer drink list. • 2 oz of clear Tequila (Sauza or clear premium tequila) • (count 1, 2 while you pour, no need for measuring) • A splash of fresh lime juice • A splash of Grand Marnier or BOLS Triple Sec Combine all ingredients over a glass of ice Garnish with a lime wedge and salt (or sugar) if you’d like. Makes one serving Floral & Herb Inspired Cocktails Use edible flowers to dress up your summer beverages. Get creative: use flowers in your ice cubes, around the glass, or within the drink to add a fresh flavor. You can even carry this trend over to non-alcoholic beverages such as iced tea. Here is a small list of edible flowers to get you started, be sure to confirm if the flower needs to be prepped before serving, some need to be blanched first. Angelica America Anise Hyssop Common Lilac Chamomile
Ginger Marigold Oregano Rose Sunflower
The Sweet & Spicy Side While tropical inspired beverages are always a great summer sell, why not use what’s in season to make your drinks stand out and add touches that your guests will remember, Okanagan peach puree in your Bellini’s, or hand pressed cherry concentrate to add a new twist to a kir royale. While the natural inclination is to offer fruit based cocktails in the summer, why not delve into the spicy side of life by offering a few peppy alternatives. There are some great infused liqueurs, simple syrups and bitters available on the market that will kick up your everyday offerings Don’t be afraid to be creative and use your cultural background to inspire your drinks. I was at an Indian restaurant recently where they featured a yogurt inspired cocktail. If you don’t have a mixologist, do some background research on different liqueurs, wine pairings, and beer pairings and experiment! Make note of your best sellers and build on that momentum. Summer Wines Everyone knows Gewürztraminer, Riesling and Sauvignon Blanc are great wines for the summer, but why not put a twist on your wine list and add some lesser known varietals that are proven winners for those hot summer days. Torrontés From the high altitude vineyards of Argentina comes the aromatic white grape, Torrontés. While Malbec rules the red wines of Argentina, Torrontés is definitely
the queen of the whites. Torrontés displays a distinctly grapey character similar to Muscat along with aromas and flavours reminiscent of Gewurztraminer. These wines are generally dry and are meant to be consumed young. Torrontes is great paired with spicy Thai and Mexican cuisine. It also a beautiful match with most seafood and shellfish, including sushi.
made into a wide range of wine styles from very light and refreshing summer sippers all the way to lusciously rich sweet wines. Flavours and aromas can include cracked white pepper, spice, herbs, blossoms, citrus, and exotic fruit. While Grüner Veltliner is not as aromatic as Alvariño or Torrontés, it is definitely crisp, refreshing, and revitalizing.
Albariño The Rias Baixas region is home to the Spain’s highly fashionable Albariño grape, where it produces intensely aromatic wines similar to Viognier, but with less weight and more acidity. It conjures up aromas and flavours of white peach, apricot, citrus, and sometimes almond.
Grüner Veltliner is extremely versatile with food, especially lighter summer fare, and pairs well with a number of dishes. They are great matches with vegetarian starters and salads and also work surprisingly well with deep fried finger foods. Seafood dishes including tuna tartar, sushi, prawn’s and soft goat’s cheese also pair well.
In Portugal, the grape is known as Alvarinho, and is best known in the Vinho Verde region. Here it is made into refreshingly light, zippy, and slightly effervescent wines. The best examples have well-balanced acidity with aromas of tropical fruit, citrus, peach, apricot, dried fruit, and white blossoms. Vinho Verde wines are not as intensely aromatic as those from Rias Baixas, but are delicious and thirst quenching just the same. Albariño (Alvarinho) is not meant for ageing and should be consumed while still young and fresh. Any kind of shellfish is a great match with Albariño. Try mussels, oysters, scallops, or crabs for a real treat. They also pair well with light summer green salads. In Austria, the hills are alive with the vines of Grüner Veltliner. It is the most planted and most important grape in that country. Grüner Veltliner is an incredibly versatile grape that can be
Assyrtico Assyrtico (also spelled Assyrtiko) is as much fun to say as it is to drink. Hailing from the Greek island of Santorini this top quality grape is able to retain a high level of acidity despite the hot climate. The wine typically displays a steely minerality, with citrus notes of grapefruit and lemon. Most are made in a dry style but the grape is also used to make sweet Vinsanto wine. It’s amazing how well wine tends to pair with food from the same region. It is no different with Assyrtico which pairs beautifully with the classic Greek dishes of calamari and traditional Greek salad. Actually the wine’s crisp acidity, minerality and fresh citrus make this wine perfect for just about any seafood dish and most fresh green salads.
BC Restaurant News pg. 11
&
More than just leaves with dressing piled on top.
summer salads whats’ in season Photo By: Foodie Photography // www.foodiephoto.com
summer salads Salads these days have great contrast in taste and in texture. Mediterranean and thai flavours have sparked menus, turning salads into delicious entrees that can be ordered as a meal. Because of its versatility, salads have consistently been great summer menu options.
ach has become main stream and is now seen as an acceptable base for a wonderful summer salad. Spinach also pairs well with vinaigrette’s and is in season in British Columbia in June – which means this ingredient will be widely available!
2010 salads trends will include higher quality, in season products with more flavor combinations. Dressings will become more cultured, infused with ethnic-oriented flavours that are more oil based than cream based. Vinaigrettes are great summer salad toppers and the tartness pairs well with seasonal berries such as strawberries, blueberries, and raspberries.
3. Ethnic salads can be made while still using local ingredients. Thai and Mediterranean flavours are popular this season, while chefs are starting to explore flavours from Tuscany, Brazil, and even Morocco to develop more diverse choices
TRENDING SALAD INGREDIENTS FOR 2010 1. Stick to what is in season and local. These ingredients will make the freshest salads. If you’re not already doing so, use the salad as a great, low cost avenue to test flavor combinations based on what is in season. 2. Switch up your base greens. Traditional salads contain iceberg lettuce, however, chefs have been moving towards more exotic lettuces. Spin-
4. Cheeses. Gracing salads this summer are different types of cheeses: goat’s cheese, feta, brie, parmesan, and blue cheese. 5. Other popular ingredients this season that are dressing up summer salads include: beets, nuts, sweet onions, blueberries, apricots, raspberries, avocadoes, and fresh tomatoes. 6. Chicken, prawns or scallopscan turn your $9 salad into a $13 and $14 entrée. Always offer the option to add protein if the salad doesn’t include it already.
what’s in season 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, Po-
tatoes, Pumpkins, Radish, Raspberries, Rosemary, Sage, Salad Greens, Shallots, Spinach, Strawberries, Swiss Chard, Tomatoes, Thyme, Turnips, Winter Squash. 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. BC Restaurant News pg. 13
keep your patio pumping all year WHILE OUR SUMMER DAYS CAN NEGATE THE NEED FOR A HEATED PATIO IN THE SUMMER, CHILLY NIGHTS, AND MILD WINTERS THAT ALLOW FOR 365 DAYS A YEAR PATIO SEATING, REQUIRE SUITABLE OUTDOOR HEATING OPTIONS, WHERE BOTH EFFECTIVENESS AND ENERGY EFFICIENCY ARE KEY. One of the newer trends is selecting infrared radiant heaters, which directly warm people and objects only. In principle, they work just like the sun, no energy is wasted trying to heat the impossible, the air which blows away, meaning its both effective and efficient. 1. Totally open outdoor courtyards: Forget the mushroom style patio heaters, these are inefficient and a huge cost to run. Instead architectural grade umbrella systems with integrated electric heaters provide both heating and coverage from rain and the sun, a great year round solution. 2. No overhead coverage but walls spaced fairly closely: Where there is no protection from the rain, and the space is not large enough for umbrellas, waterproof heaters are the best option. Many electric heaters have an IP65 rating for protection from water, allowing them to be installed in outdoor areas where they will get wet. Open faced gas-fired heaters are not suitable in this application as they can get water logged and damaged. 3. Low overhead coverage: Up to 3m high.
Spaces with low ceilings cannot house gas-fired heaters and high intensity electric units can be overpowering when mounted low. Instead, mid-intensity electric heaters are the most suitable.. Additionally with these units there is no light interference in the space as the units do not glow like the quartz element heaters. Controlling the operation of your heaters is the key to ensuring optimal power consumption and running costs. Zone control allows units to be controlled in groups, using only those units required in an area. Timers can also be added for further control.
are good alternatives to timers. These are best suited with units that provide instant heat, such as electric infrared heaters, to ensure equipment is operational only when required. The range of outdoor heaters is now quite comprehensive with attractive and cost-effective options with all the bells and whistles. This range of options means there is a heating system to suit any outdoor area and help your business keep customers coming back.
Article content contributed by Celmec International 604.815.4084 www.celmec-international.com
Remote controls, and Passive infrared (PIR) switches which enjoy the city save around quarter page ad.pdf detect movement in an area,
1 6/1/2010 10:11:14 AM
PROMOTE YOUR BUSINESS FOR FREE
C
M
Y
CM
MY
in the first-ever edition of the
Vancouver Save Around Book
CY
CMY
K
Help local schools raise money by advertising your restaurant or retail business AT NO COST TO YOU.
Call Ms. Mei McRae at:
425.591.4360 or email her at mei@enjoythecitybook.com to find out how you can reserve your ad space in North America’s elite fundraising discount book. BC Restaurant News pg. 14
Photo By: Foodie Photography // www.foodiephoto.com
BC Restaurant News pg. 15
newsmakers to follow BCRFA members on Twitter click here. Kudos to :::: West, Cin Cin, Blue Water Cafe & Raw Bar, and Araxi! Top Table Eateries Win Big At The Van Mag Restaurant Awards + More Information Blue Water Cafe wins Restaurant of the Year! Click here for other Vancouver Magazine Restaurant Winners! Cioppino’s in Yaletown, has been selected to join the Distinguished Restaurants of North America + More Information Sysco hiring Restaurant & Foodservice Consultant + More Information New Benefit Additions :::: We can help with your liquor control and licensing branch issues with BCRFA referrals and inside contacts to speed up the process. Members now receive travel discounts and a dedicated travel agent - contact 604 669 2239 for details.
welcome to our new members
J&J Wonton Noodle House 1012 Fort Street Victoria, BC (250) 383-0680
North Shore Winter Club 1325 East Keith Road North Vancouver, BC 604 985 4135
BCRFA MEMBERS ON TWITTER @wildapplemanteo @mybcinfo @naturesfare @TasteofKelowna @eatanddrinkbc @kelownamuseums @Targetchatter @winebcdotcom @BCPubs @luporestaurant @TheRefineryVan @TheSmokingDog @VancouverAqua @crestaurant @GoldfishKitchen @BurgooBistro @ElixirVancouver @CruRestaurant @Glowbal_Group @PowerSmartBC @HyattVancouver @grousemountain @earlsrestaurant @cactusclubcafe @WickInnBC @petesplacepizza @Heather2020 @Irashai @DynamicHR @sushiinsooke @luporestaurant @HartHouseRest @OPUSBar @dedutch @HamiltonStGrill @YBC_brewing @charmmodernthai @urbanthaibistro @MonkMcQueensVan @HotelVancouver @foodie_photo
BC Restaurant News pg. 16
events FOOD & BEVERAGE PHOTOGRAPHY CLASS June 24 +More VANCOUVER INTERNATIONAL JAZZ FESTIVAL July 4 +More TASTE OF THE CITY July 17 +More BC HOSPITALITY GOLF TOURNAMENT July 19 +More BC RESTAURANT HALL OF FAME GALA EVENING River Rock Casino & Resort September 27 +More
Sunshine Corner Cafe 2810 43 rd Avenue Vernon, BC 778 475 5858
GREAT CANADIAN SHORE CLEANUP September 26 +More GFS FRESH PRODUCTS, FOOD & EQUIPMENT SHOW October 19 2010 POWER SMART FORUM & POWER EXCELLENCE AWARDS October 27 +More WHISTLER CORNUCOPIA November 14 +More
Mercantile Advance Corp. 212-4700 de la Savanne Montreal, Quebec 514-315-3750 x 201 www.mercantileadvance.com
Kerrisdale Lumber Co. Ltd. 6191 West Boulevard Vancouver, BC 604-261-4274 www.kerrisdalelumber.com BC Restaurant News pg. 17
Buyers’ Guide Listings Please note the following adjustments to the recently published Buyers’ Guide Listings: CLEANING & JANITORIAL Ecolab Reg Carriere 203-15310-103A Avenue Surrey, BC t: 1-800-352-5326 www.ecolab.com FOOD PRODUCER Previously listed under “Deserts” Valley Produce Plus Tony Perkins 2440 B 14th Avenue Vernon, BC 250-545-2924
Photo By: Foodie Photography // www.foodiephoto.com
BC Restaurant News pg. 18
reach thousands of business owners with one advertisement.
July Issue 2010 online full colour advertisements starting at just $300. 604 669 2239 info@bcrfa.com BC Restaurant News pg. 19
next issue: July 2010 Š2010 British Columbia Restaurant & Foodservices Assoc. CONTACT 439 Helmcken Street Vancouver, BC V6B 2E6 t: 877 669 2239 f: 604 669 6175 e: info@bcrfa.com www.bcrfa.com ABOUT 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. FOR EDITORIAL INFORMATION OR TO ADVERTISE Please Contact: Sharron Tulk Michelle Caesar t: 877 669 2239 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
BCRFA Patrons of Industry
B C RESTAURA N T H A L L O F FA M E
gala evening River Rock Show Theatre September 27, 2010 River Rock Show Theatre
TICKETS NOW ON SALE at www.bcrfa.com With a special, live guest performance FROM
SINBAD
BC Restaurant News pg. 21