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Pearson Redux Rethinking Tradition Vikram Vij's My MIX IT UP A snapshot of three of Canada’s PEARSON top drink slingers REDUX Celebrity chefs help reinvent the foodservice scene at Toronto’s international airport RETHINKING TRADITION Non-traditional foodservice operators are creating new efficiencies amidst old challenges PLUS VIKRAM VIJ’S MY SHANTI MAKES ITS Classic comfort sweets are inspiring DEBUT contemporary desserts CANADIAN PUBLICATION MAIL PRODUCT SALES AGREEMENT #40063470 PRODUCT SALES MAIL CANADIAN PUBLICATION foodserviceandhospitality.com $4 | OCTOBER 2014 4 Campbell Company of Canada 1 0 ©2 Campbell’s® Verve ® Korean Style BBQ Beef Soup complexity SIMPLIFIED Creating complex flavour experiences is no simple task. That’s where we come in. Campbell’s® Verve ® soups bring together rich stocks, real cream and specialty ingredients – making it easy to deliver indulgent flavour in every bowl. Explore Campbell’s® Classic, Signature and Verve ® soups at CampbellsFoodservice.ca Single Page Gatefold Ad A Route# Date: Prod AD Proofer/Writer AE CD Studio Billing # CCA26266 Tracking # CCA27819 Cr. Director S. Martineau File Name Bleed 7.625 x 11.125" CMYK Insertion: Art Director M. Sullivan CCA27819_GatefoldPortfolioAdPgA_F&H.ai Trim 7.375" x 10.875" Copy Writer S. Martineau Initial Keyline Date: 9.9.14 Foodservice & Hospitality Account J. Smith Live 6.875" x 10.375" 1 Production A. Wood SIZE TEAM Tra c C. Bandstra NOTES COLOR USE COLOR Retoucher R. Ortiz ALTS Keyliner J. Blanchard Slug Created: 1/31/12 Printed @ 100% Unless Indicated VOLUME 47, NUMBER 7 OCTOBER 2014 CONTENTS 39 14 24 Features 18 THE CHERRY ON TOP Chefs dish up 41 IF THE SUITE FITS Induction sweet nostalgia with classic, comforting technologies are increasing efficiencies desserts By Lindsay Forsey as cooking island add-ons By Denise Deveau 24 YYZ FOOD FLIGHT PLAN Since 2011, almost 30 food and beverage units have been added or redeveloped at Canada’s Departments largest airport. Will the changes make Toronto Pearson International Airport a world-class food hub? By Ian Harrison 2 FROM THE EDITOR 5 FYI 33 ADAPTING TO CHANGE Non- 14 NOW OPEN: My Shanti, South OVER]; DREAMSTIME.COM [BARTENDER MIXING DRINK]; LAURA LEYSHON [FOOD SHOT] OVER]; DREAMSTIME.COM [BARTENDER traditional segment caterers are finding Surrey, B.C. new ways to serve a unique demographic 17 FROM THE DESK By Laura Pratt OF ROBERT CARTER 48 CHEF’S CORNER: 39 THE BAR IS OPEN From Toronto’s David Gunawan, Farmer’s Jen Agg and Halifax’s Jenner Cormier Apprentice Restaurant, Vancouver to Quebec’s Véronique Rivest, today’s bartenders and sommeliers are creating their own rules By Jennifer Febbraro PHOTOS: CINDY LA [CANOE BUTTER TART, C PHOTOS: CINDY LA [CANOE BUTTER TART, FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY OCTOBER 2014 1 FROM THE EDITOR For daily news and announcements: @foodservicemag on Twitter and Foodservice and Hospitality on Facebook. A NEW SEASON ho needs a calendar to tell with new products in hopes of wow- you it’s a new season when ing today’s fickle consumer. While Tims Wyou can feel the change in recently introduced a new dark roast, the air. Autumn may mark the return Second Cup followed suit by introduc- to school and cooler weather, but it also ing a new “white” coffee. On the ham- marks the return to a back-to-business burger front, where burger wars are just mentality. In fact, it was late summer as intense as coffee wars, new joints are when news hit that American burger popping up daily, while existing chains chain Burger King and Canada’s iconic are introducing new variations on a doughnut chain Tim Hortons were join- theme, including the “stuff’d” burgers, ing forces (see story on p. 5). recently offered for a limited time by The merger heralds a new chapter Oakville, Ont.-based Works Gourmet in the Canuck company’s illustrious Burger Bistro. history (it celebrated its 50th anniver- Even the staid non-traditional cat- sary this past spring). And while no one egory (hospitals, universities and air- knows what changes will be made over ports) are being reinvented (see story the coming years, Tims aficionados can on p. 33). Earlier this year, Toronto’s only hope their perennial favourite will Pearson International Airport, for exam- retain the charm and character that ple, introduced a series of new food con- has endeared it to fans for five decades. cepts (see story on p. 24). Once havens for Consumers and pundits alike agree you mediocre food priced exorbitantly high, Change has become couldn’t get a bigger story than this many airport managers are now looking “ pervasive in the one, which was splashed across every to celebrity chefs to bring new lustre to competitive food- Canadian newspaper and on every web- their offerings. site, taking Canadians by surprise as Speaking of new, we’re pleased to service industry everyone was enjoying the last vestiges announce the launch of our new website where mergers of summer. Just a week earlier, Tims had at foodserviceandhospitality.com. After and acquisitions made the headlines by introducing a countless hours of development, the dark roast in an attempt to offer con- revamped, modified, re-engineered and are almost daily sumers a more intense flavour — its first responsive website promises to deliver fodder as companies coffee introduction in half a century, what today’s sophisticated readers want. continue to gobble further heating up the coffee wars, which On the print side, we’ve recently added have never been as intense. a new column called Now Open to our each other up like Change has become pervasive in the editorial mix, highlighting a new res- yesterday’s dinner competitive foodservice industry where taurant every month, because, as we all mergers and acquisitions are almost know, in today’s world, it’s all about the ” daily fodder as companies continue to next best thing. gobble each other up like yesterday’s dinner. A few months ago, Cara and Prime made headlines through par- ent company Fairfax’s acquisition of Cara. One wonders what other block- buster deals are on the horizon and how the foodservice industry will change as a result. Rosanna Caira Competition is increasingly fierce Editor/Publisher today. Companies outdo each other daily [email protected] 2 FOODSERVICE AND HOSPITALITY OCTOBER 2014 FOODSERVICEANDHOSPITALITY.COM HOW DO YOUR SANDWICHES STACK UP? PRESIDENT & GROUP PUBLISHER MITCH KOSTUCH [email protected] EDITOR & PUBLISHER ROSANNA CAIRA [email protected] ART DIRECTOR MARGARET MOORE [email protected] MANAGING EDITOR BRIANNE BINELLI [email protected] ASSOCIATE EDITOR HELEN CATELLIER [email protected] ASSISTANT EDITOR JACKIE SLOAT-SPENCER [email protected] WEB COMMUNICATIONS SPECIALIST MEGAN O’BRIEN [email protected] MULTIMEDIA MANAGER DEREK RAE [email protected] GRAPHIC DESIGNER COURTNEY JENKINS [email protected] SENIOR ACCOUNT MANAGER/U.S.A. WENDY GILCHRIST [email protected] ACCOUNT MANAGER/CANADA STEVE HARTSIAS [email protected] ACCOUNT MANAGER/CANADA MARIA FAMA VIECILI [email protected] SALES & MARKETING ASSISTANT CHERYLL SAN JUAN [email protected] CIRCULATION PUBLICATION PARTNERS [email protected], (905) 509-3511 DIRECTOR JIM KOSTUCH [email protected] ACCOUNTING DANIELA PRICOIU [email protected] OFFICE MANAGER TINA ALEXANDROU [email protected] ADVISORY BOARD CORA FRANCHISE GROUP DAVID POLNY CRAVE IT RESTAURANT GROUP ALEX RECHICHI FAIRFAX FINANCIAL HOLDINGS LIMITED NICK PERPICK FHG INTERNATIONAL INC. DOUG FISHER FRESHII MATTHEW CORRIN HEALTH CHECK CANADA I HEART & STROKE FOUNDATION KATIE JESSOP JOEY RESTAURANT GROUP BRITT INNES LECOURS WOLFSON LIMITED NORMAN WOLFSON NEW YORK FRIES & SOUTH ST. BURGER CO. JAY GOULD SCHOOL OF HOSPITALITY & TOURISM MANAGEMENT, UNIVERSITY OF GUELPH BRUCE MCADAMS SENSORS QUALITY MANAGEMENT DAVID LIPTON SOTOS LLP JOHN SOTOS MANITOWOC FOODSERVICE JACQUES SEGUIN THE HOUSE OF COMMONS JUDSON SIMPSON THE MCEWAN GROUP MARK MCEWAN UNILEVER FOOD SOLUTIONS NORTH AMERICA GINNY HARE To subscribe to F&H, visit foodserviceandhospitality.com Volume 47, Number 7 Published 11 times per year by Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont., M3B 3P6. Tel: (416) 447-0888, Fax (416) 447-5333, website: foodserviceandhospitality.com. Subscription Rates: 1-year subscription, $55 (HST included); If you’d like to see your sales and profits reach new U.S. $80; International, $100. heights, contact Piller’s Foodservice Sales. Canada Post – “Canadian Publication Mail Product Sales Agreement #40063470.” Postmaster send form 33-086-173 (11-82). We’re experts at helping your foodservice programs climb Return mail to: Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont., M3B 3P6. to their potential. Member of CCAB, a Division of BPA International, International Foodservice Editorial Council, Restaurants Canada, The American Business Media and Magazines Canada. We acknowledge the financial support of the Government of Canada, through the Canadian Periodical Fund Foodservice Sales • 1-800-265-2628 (CPF) of the Department of Canadian Heritage. Printed in Canada on recycled stock. www.pillersfoodservice.com A classic reinvented using beef that is lightly sauced and tender. Sure to be a hit on your menu! ILLUSTRATIONS: DREAMSTIME.COM ILLUSTRATIONS: MONTHLY NEWS AND UPDATES FOR THE FOODSERVICE INDUSTRY FYI COMBINE AND CONQUER Burger King and Tim Hortons aim to grow their global presence as one new parent company BY JACKIE SLOAT-SPENCER TAX onsolidation continues to
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