Fall 2013 Soups Take Centre Stage Quenching Customers’ Taste for Oktoberfest Let’s Talk Turkey table of contents Foodservice Facts 2 Fall 2013 Here’s a fascinating taste of the foodservice industry by 4 numbers. The picture these stats paint may surprise you. Soups Take We Turn the Spotlight on … 3 Michael Brown, Corporate Chef CCC for Sysco Edmonton. Centre Stage The opportunity to meet and connect with customers every day is one of Michael’s favourite parts of working at Sysco. Soups Take Centre Stage 4 From health conscious recipes to more decadent selections; soup continues to grow in popularity as an entrée. Quench Customers’ Taste for Oktoberfest 6 Prost, cheers, salute, skol. No matter how you say it, Published by beer and Oktoberfest go hand in hand. Turn to page 9 to learn more Sysco Canada Let’s Talk Turkey 8 about Campbell’s Foodservice 21 Four Seasons Place, Hatch a Thanksgiving menu that features turkey. Signature line of soups. Customers will gobble it up. Suite 400, Toronto, ON, M9B 6J8 Telephone: 416-234-2666 Choosing the Right Dining Configuration 10 Facsimile: 416-234-2650 It seems everyone wants a booth or a window seat, but there are other dining configurations and choosing the 12 www.sysco.ca right one could help boost your bottom line. Tempting Tempting Millennials with the Experience 12 When it comes to tempting Millennials, it’s not just about Millennials with the food. It’s the experience that matters. the Experience We welcome your Super Foods Coming to a Menu Near You 16 comments and suggestions. What do edamame, honey and salmon have in common? They’re nutrient-dense, guilt-free super foods customers are looking for. Write to us at: [email protected] Benefits of a Loyalty Program 18 PRINTED AND BOUND IN CANADA Implementing a customer loyalty program is one way for your ADVERTISED ITEMS MAY NOT BE AVAILABLE restaurant to stand out from competitors and boost revenue. AT ALL OPERATING COMPANIES. The Flavour of Canada 20 This month, we showcase The Capital, located in Vancouver, BC. When it comes to food, their menu is eclectic which showcases Contributions: delicious meals with unique flavour profiles at unbeatable prices. Also, we feature Maverick’s Steakhouse and Grill, Jay Ashton, located in Moncton, NB, this special place in the city has been Campbell’s Foodservice, creating memorable dining experiences for nearly 20 years. Cascadia Motivation, STIR – Success Through Innovative Resources 25 Kelly Putter, Sysco’s new customer driven business review platform lets you STIR your way to success. Michelle Ponto, 16 Woolwich Dairy Chef du Jour 26 Super Foods We like to celebrate our Sysco chefs and what better way to Cover Image Photo Credit: applaud them than to showcase their cooking tips, likes and Coming to a dislikes. This month we feature Tyler Schwarz, Chef and Business Campbell’s Foodservice Signature Review Specialist at Sysco Vancouver. Read on to find out more Menu Near You Buffalo Style Chicken with Blue Cheese soup about Tyler’s achievements and his all-time favourite dish! What’s Cooking? 27 Your menu’s true colours will shine through with these Fall favourites. Let your customers enjoy the festival of food with these warm and delicious recipes! Scan with your SMARTPHONE to link directly to our Digital Issue. Sysco Today 1 Fall 2013 foodservice facts Emerging Top10 Menu Trends 1. Red rice 2. Digital Menus Hand Washing 3. Goat 4. House-made Soft Drinks Proper hand washing is a vital and necessary public health practice in retail and foodservice. 5. African Cuisine Using alcohol gel in place of hand washing 6. Gluten-free Beer does not adequately reduce important 7. Kid Friendly Versions foodborne pathogens on food workers’ hands. of Adult Dining Options benefits of foam 8. Underutilized Fish 9. Drinkable Desserts As we raise a glass to Oktoberfest this month, let’s consider the benefits of foam: 10.Black Rice • Helps release aromas to the drinker • Releases some carbonation which makes for a better taste and less bloated feeling 13% • Protects beer from oxygen The average check per person • It looks attractive rose to $7.20 in 2012, that’s up • Adds profits 13 cents from the previous year. 70,000,000 Turkey eggs are not sold commercially because it’s not a trade that has been developed. This is primarily because turkey hens don’t start producing eggs until a later age than chickens, and when they do, they lay fewer eggs so are far less productive. The quantity of turkey meat used by foodservice in Canada in 2012 was estimated at roughly 70,000,000 kilograms. In 2012, the average live weight of a turkey in Canada was 9.4 kg. Source: Turkey Farmers of Canada, www.thirstforknowledge.ca, Food and Drug Administration, Canadian Restaurant and Foodservice Association, Dummies.com Sysco Today 2 Fall 2013 profile WeTurn the ST - What do you enjoy most about Spotlight on... working for Sysco? The opportunity to meet and connect with customers Michael Brown every day is one of my favourite parts of working at Sysco. Corporate Chef CCC, Sysco Edmonton To focus on their business needs, to cook for them, to see their businesses grow, and know that we have been a part of that process, that is the icing on the cake. prepare, cook, and present dishes that they have selected ST ST - Your tenure with the Company. through our newly launched STIR modules. Quite often - What foodservice trends do you see emerging? How do you respond I started as Corporate Chef here at Sysco Edmonton they ask us questions on the best way to prepare a dish or two years ago. how to solve a challenge that they are experiencing back to them? at their own property. It is very rewarding when we can help The biggest trend that has really gained momentum is ST - What is your foodservice background support them, as their success is our success! Additionally, local,healthy and sustainable; consumers know more about and how does it help you understand our sometimes the problems they are experiencing are food and the ingredients that go into food than ever before. customers’ business needs more now. problems that we have experienced in our own careers, so I like to be up-to-date with all food trends, as our customers it’s nice to share best practices whenever we can. rely on us to have knowledge in all culinary aspects. We I started my career in 1982 after completing three years are always looking to the future to see what is coming at culinary school, where I received my Advanced Culinary ST - What is the most challenging aspect around the corner. For example, sweet potato fries are Diploma. Immediately following, I went to work in Germany, of your job? now very popular especially with great dips and coatings Switzerland, the Arabian Gulf, England, and Canada. My to compliment them. Who would have thought that job experiences were mostly in four-star hotels with two A lot of our customers have businesses outside of cinnamon sugar dusted sweet potato fries, with a hundred to six hundred rooms, some of these facilities Edmonton in the Northern Alberta area, so we have to fly marshmallow dip, would be such a winning combination? include Marriott, Starwood, and several other leading hotels or drive to see them and conduct Business Reviews in their It’s a fun and exciting industry to be in and I love it. of the world. Over my entire culinary background, I’ve spent own kitchens. In these cases, we have to enter a kitchen that the last seventeen years filling Executive Chef positions. we are not familiar with to prepare and cook a variety of dishes which can be challenging at times. The unfamiliar ST - What do you think is the biggest Having worked with many cultures in different countries, kitchens are usually very busy so if we forget to pack some mistake that an operator might make has helped me to understand the importance of overall equipment or key ingredients we don’t have the luxury of in today’s market? day-to-day consistency. If you are consistent in your returning back to Edmonton to get them. We have to be To remain complacent, believing that what was a approach to your employees, your customers, and your very well organized and plan months ahead for each trip. winning formula ten years ago should still be a winning food offering, you will be better setup for success. formula now. Times change quickly and competition is ST - What is the most rewarding aspect fierce. “Move with the times or the times move you” is a ST - What do you like best about Sysco Brand of your job? famous quote by Ramsay; this statement rings very true. and what has operator response been For me, the most rewarding part of my job is getting to to Sysco Brand? cook each and every day with a wide range of fantastic ST - What do you think makes some What I like best about Sysco Brand is that there is a range ingredients at my fingertips. We get to see brand new operators successful and others not so of products available to suit any type of operator, from products before they reach the market. I enjoy being successful? (particularly when they are Sysco Supreme which encompasses elite products, to Sysco creative and this job allows me to be very innovative, running similar size/type businesses) Reliance which is more economical. whether cooking from scratch or using value-added Successful operators listen and act on feedback.