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Mccain® Has a Pizza Solution for Every Menu

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Mccain® Has a Pizza Solution for Every Menu 0 7 4 3 6 0 0 4 # T N E M E E R G A S E L A S T C FOODSE RVICE U D O R P CANADA’S HOSPITALITY BUSINESS MAGAZINE L I A M N O I T A AN D HOSPITALITY C I L B GRILLED TO U P N A I PERFECTION D A N A Find out KITCHEN C what’s hot SAVERS on the barbie Pinpointing equipment that GENERATION reduces labour GAP How to attract REVAMPED a new cohort + WE VE to foodservice ANA“ LYZ’ED THIS column” returns » BARBECUE BLISS Tom Davis’ Stockyards Smokehouse and Larder attracts Torontonians hungry for authentic barbecue Download F&H’s free digital magazine foodserviceworld.com $4 • March 2013 for the iPad Slice of Truth #77: Burgers like to keep their options open. Add variety to your menu and increased opportunity for profitability to your operation by turning a regular burger into a featured item with our Kraft cheese slices. Just another way the first name in sliced cheese can help build your business. For great recipes, visit sliceoftruth.com ACC. MGR: Lila PROD. MGR: Nikki F ART DIRECTOR:Darryl ARTIST: Ryan R ARTIST: Kyle P DATE: 2-12-2013 3:17 PM PREP ARTIST: kyle 0 7 4 3 6 0 0 4 # T N E M E E R G A S E L A S T C FOODSE RVICE U D O R P CANADA’S HOSPITALITY BUSINESS MAGAZINE L I A M N O I T A AN D HOSPITALITY C I L B GRILLED TO U P N A I PERFECTION D A N A Find out KITCHEN C what’s hot SAVERS on the barbie Pinpointing equipment that GENERATION reduces labour GAP How to attract REVAMPED a new cohort + WE VE to foodservice ANA“ LYZ’ED THIS column” returns » BARBECUE BLISS Tom Davis’ Stockyards Smokehouse and Larder attracts Torontonians hungry for authentic barbecue Download F&H’s free digital magazine foodserviceworld.com $4 • March 2013 for the iPad Slice of Truth #77: Burgers like to keep their options open. Add variety to your menu and increased opportunity for profitability to your operation by turning a regular burger into a featured item with our Kraft cheese slices. Just another way the first name in sliced cheese can help build your business. For great recipes, visit sliceoftruth.com ACC. MGR: Lila PROD. MGR: Nikki F ART DIRECTOR:Darryl ARTIST: Ryan R ARTIST: Kyle P DATE: 2-12-2013 3:17 PM PREP ARTIST: kyle S Which pizza is right for your customers? McCain ® has a pizza solution for every menu. From full-size 16" Pizzeria Style to Thin Crust Flatbread to Deep Dish and Pizza Pockets, we’ve got you covered with a variety of ready-to-cook partially and fully dressed pizzas. Serve your customers great-tasting pizza entrées or snacks—whole or by the slice—in less than 20 minutes, with less prep than pizza made from scratch. Isn’t it time you made the switch? Discover the McCain® Menu Advantage and put the power ® of business-building solutions to work. Contact your local McCain® sales representative today. McCainFoodservice.ca ®/TM McCain Foods Limited © 2013 ACC. MGR: Marni PROD. MGR: Laura Leaver F ART DIRECTOR:Kevin ARTIST: Kevin Weagle R ARTIST: Kyle P DATE: 2-4-2013 9:21 AM PREP ARTIST: kyle S Your success hinges on satisfying hungry customers, day in, day out. When you do business with Kraft, you can count on our category-leading brands, as well as the support you need, to stay on top of the food chain. We help you keep it fresh with new recipes created by our team of professional chefs. Each year, they develop more than 100 new recipes, turning today’s most relevant trends into delicious dishes. We also show you how to maximize your pantry with inspired cross- utilization ideas—start with a Kraft product, add one or two ingredients and end with a signature flavour. We give you access to sustaining trends, business strategies, branded materials and rebates, and over 800 recipes. These valuable resources are continually updated, giving you the sharpest culinary edge. Sign up for our FREE Kraft Works program and we’ll deliver this dynamic content straight to your inbox. We are here for you. We are your Kraft. food. service. excellence. Cheese | Beverages | Dressings | Sauces | Table Spreads | Frozen & Specialty | Desserts | 1-800-70-KRAFT | kraftfoodservice.ca For the latest culinary trends, business insights, rebates and more, join Kraft Works today! Sign up at kraftfoodservice.ca/signup ACC. MGR: Lila PROD. MGR: Nikki F ART DIRECTOR:Kevin ARTIST: Bryan R ARTIST: Jason P DATE: 2-12-2013 4:20 PM PREP ARTIST: Jason VOLUME 46, NUMBER 1 MARCH 2013 CONTENTS Features 18 CLASSIC MEETS CONTEMPORARY Although purists love traditional barbecue, select chefs are emerging with twists on the tried-and-true By Adrian Bell 26 AN APPETITE FOR SUCCESS Tom Davis woos diners with Carolina-style ue bec barbecue at the helm of Toronto’s acclaimed Bar Stockyards Smokehouse and Larder By Jackie Sloat-Spencer Departments W E 2 FROM THE EDITOR D R E 8 H 32 RECOVERING THE SHORTFALL 3 MASTHEAD P Find out how to attract and retain millenni - O T 1 5 FYI S I R als and baby boomers as the pool of avail - H C 13 FROM THE DESK OF Y able workers shrinks By Liz Campbell B Y ROBERT CARTER H ON THE COVER: P A 14 WE’VE ANALYZED THIS R Tom Davis, G O T 39 COOKING BY NUMBERS 17 BOOKS FOR COOKS owner, O Labour-saving equipment is budget-friendly, H P The Stockyards 43 POURING FOR PROFITS R E especially for large-volume and institutional Smokehouse and V 48 CHEF’S CORNER: O C foodservice operators By Denise Deveau Lee Cooper, L’Abattoir, Vancouver Larder, Toronto FOODSERVICEWORLD.COM FOODSERVICE AND HOSPITALITY MARCH 2013 1 FROM THE EDITOR For daily news and announcements: @fsworld on and Foodserviceworld on . Twitter Facebook WAowL heaKlthy iIs NhealtGhy? W itTh coHn - Enee d Tto bAe vigLilanKt and mindful of what sumers becoming increasingly they ingest if they have allergies. But the health conscious at every turn, industry also has a responsibility to pro - the foodservice industry is being forced vide a greater range of options and ensure to trim the fat and cut the calories. certain dishes are as healthy as they claim. HWhile the industry has made significant Furthermore, foodservice operators need progress in recent years, the question to become increasingly cautious about remains: are restaurants truly walking using excessive sodium, especially given a the talk? huge portion of the QSR customer-base Like consumers, the industry has are children and teenagers. migrated through an obsession with Undoubtedly, operators have a lot on low-fat products, zero-trans-fat items, their plates these days. Not only do they low carbs and a fascination with low have to contend with rising food costs, sodium. Now, as we move to more bal - labour shortages and a world in flux, but anced eating, operators are more willing they’re also being asked to be the social to experiment with healthier options, conscience of their customers. And, as but with that willingness comes a dose change continues to occur, the reality is of confusion as to what exactly needs to operators need to get with the program be done. For example, should operators and become proactive, rather than having commit to big menu changes based on change forced on them, ultimately allow - Operators have a lot customer preferences, especially since ing customers to make the right choices. perceptions of healthy eating at restau - With that in mind, last year F&H “ on their plates these rants are constantly evolving? launched a column called “Analyze This,” days. Not only do they Adding to the challenges are govern - written by Sandra Matheson and the have to contend with ment efforts to mandate better choices Food Systems Inc. team. The column was and advocates taking the industry to task our attempt to illustrate how certain dishes rising food costs, for not being healthy enough — especial - could be made healthier by substituting labour shortages and ly with regard to sodium — all the while simple ingredients. This year, we’ve tweak- a world in flux, but pushing further changes. But imagine the ed that column, changing its name to challenges faced by operators forced to “We’ve Analyzed This,” and taken a case- they’re also being cut calories, adapt to shifting trends and study approach, looking at individual asked to be the social post nutritional content of their offerings operators who have made significant conscience of their on menus, while being expected to create changes to ensure their menus are health - meals that tantalize customer palates and ier while highlighting their actions and the customers fuel sales. And, is it fair that operators are resulting changes. This month’s revamped expected to be custodians of public column ( see p. 14 ) showcases the efforts of ” health when consumers don’t always industry leader Tim Hortons to reduce the walk the talk themselves? sodium content of its menu. We hope you Still, as much as consumers need to enjoy the column and that it inspires you take health matters into their own hands, to consider making similar, necessary they’re eating out with greater frequency changes to your menu. and for more meal occasions than ever before, which can make a healthy-eating plan more difficult. There are some con - sumers, in fact, who consume food away from home for all three meal occasions.
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