DOCSLIB.ORG

The Food and Beverage Market Entry Handbook: Canada

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Food and Beverage Market Entry Handbook: Canada The Food and Beverage Market Entry Handbook: Canada a Practical Guide to the Market in Canada for European Agri-food Products and Products with Geographical Indications March 2017 Prepared by: EUROPEAN COMMISSION Consumers, Health, Agriculture and Food Executive Agency Promotion of Agricultural Products Unit E-mail: [email protected] Europe Direct is a service to help you find answers to your questions about the European Union. Freephone number (*): 00 800 6 7 8 9 10 11 (*) The information given is free, as are most calls (though some operators, phone boxes or hotels may charge you). This document has been prepared for the Consumers, Health, Agriculture and Food Executive Agency (Chafea) acting under the mandate from the European Commission. It reflects the views only of the authors, and the Commission / Chafea cannot be held responsible for any use which may be made of the information contained therein. More information on the European Union is available on the Internet (http://europa.eu). Luxembourg: Publications Office of the European Union, 2017 PDF/Volume_01 ISBN 978-92-9200-758-4 doi: 10.2818/832340 EB-02-17-373-EN-N © European Union, 2017 Reproduction is authorised provided the source is acknowledged. Enjoy It’s from Europe – Market Entry Handbook Table of Contents: How to Use this Handbook Table of Contents List of Acronyms ........................................................................................................8 The Food and Beverage Market Entry Handbook: Canada........................................ 10 How to Use this Handbook ............................................................................ 10 The Canadian Market.......................................................................................... 12 Canada at a Glance ...................................................................................... 13 The Canadian Food and Beverage Market........................................................ 17 Operating in the Canadian Market .................................................................. 20 Logistics Services and Infrastructure ........................................................ 20 Distribution ........................................................................................... 29 Business Environment ............................................................................ 33 Consumer Profile ................................................................................... 35 Strengths, Weaknesses, Opportunities and Threats Analysis ............................. 40 Market Access and Entry ..................................................................................... 43 EU and Domestic GI Products in Canada ......................................................... 44 EU F&B Exports to Canada ............................................................................ 48 Key Markets .......................................................................................... 51 Legislation, Regulations and Administrative Information ................................... 57 Federal Legislation, Regulations and Resources ......................................... 58 Provincial Legislation, Regulations and Resources ...................................... 62 Additional Information ............................................................................ 66 Canada and International Trade in F&B........................................................... 66 Canada at the WTO ................................................................................ 70 Canadian F&B Market under CETA .................................................................. 72 Market Snapshots .............................................................................................. 75 Market Snapshot: Bread, Pastry, Cakes and Biscuits ........................................ 76 Consumption ......................................................................................... 77 5.1.1.1 Consumer Profiles and Trends .............................................................. 77 5.1.1.1.1 Classic Packaged Bread .................................................................. 79 5.1.1.1.2 Cakes, Pastries and Biscuits ............................................................ 81 5.1.1.1.3 Trends in Bakery Products .............................................................. 83 5.1.1.2 Challenges for EU Products .................................................................. 84 1 | P a g e Enjoy It’s from Europe – Market Entry Handbook Table of Contents: How to Use this Handbook Offer .................................................................................................... 84 5.1.2.1 Main Competitors ............................................................................... 86 5.1.2.2 Entry Requirements and Changes Under CETA ....................................... 88 5.1.2.3 EU GI Products ................................................................................... 89 Distribution ........................................................................................... 89 Market Snapshot: Beer ................................................................................. 93 Consumption ......................................................................................... 94 5.2.1.1 Consumer Profiles and Trends .............................................................. 96 5.2.1.1.1 Lager ........................................................................................... 99 5.2.1.1.2 Dark Beer ................................................................................... 101 5.2.1.1.3 Non/Low Alcoholic Beer ................................................................ 102 5.2.1.1.4 Trends in Beer ............................................................................. 102 5.2.1.2 Challenges for EU Products ................................................................ 102 Offer .................................................................................................. 103 5.2.2.1 Main Competitors ............................................................................. 103 5.2.2.2 Entry Requirements and Changes Under CETA ..................................... 106 5.2.2.3 EU GI Products ................................................................................. 108 Distribution ......................................................................................... 109 Market Snapshot: Chocolate ....................................................................... 111 Consumption ....................................................................................... 111 5.3.1.1 Consumer Profiles and Trends ............................................................ 112 5.3.1.2 Challenges for EU products ................................................................ 115 Offer .................................................................................................. 115 5.3.2.1 Main Competitors ............................................................................. 120 5.3.2.2 Entry Requirements and Changes Under CETA ..................................... 121 5.3.2.3 EU GI Products ................................................................................. 122 Distribution ......................................................................................... 122 Market Snapshot: Confectionary .................................................................. 124 Consumption ....................................................................................... 125 5.4.1.1 Consumer Profiles and Trends ............................................................ 126 5.4.1.2 Challenges for EU Products ................................................................ 129 Offer .................................................................................................. 130 2 | P a g e Enjoy It’s from Europe – Market Entry Handbook Table of Contents: How to Use this Handbook 5.4.2.1 Main Competitors ............................................................................. 133 5.4.2.2 Entry Requirements and Changes under CETA ...................................... 134 5.4.2.3 EU GI Products ................................................................................. 134 Distribution ......................................................................................... 135 Market Snapshot: Dairy Products ................................................................. 137 Consumption ....................................................................................... 137 5.5.1.1 Consumer Profile and Trends ............................................................. 138 5.5.1.1.1 Milk ............................................................................................ 138 5.5.1.1.2 Cheese ....................................................................................... 140 5.5.1.1.3 Cream-based Products.................................................................. 141 5.5.1.1.4 Butter ........................................................................................ 142 5.5.1.1.5 Yogurt ........................................................................................ 143 5.5.1.2 Challenges for EU Products ................................................................ 145 Offer .................................................................................................. 145 5.5.2.1 Main Competitors
Load more

Recommended publications
  • Chopped Canada Dishes out an All-New Season of Specials Starting Sunday, October 16 on Food Network Canada
    CHOPPED CANADA DISHES OUT AN ALL-NEW SEASON OF SPECIALS STARTING SUNDAY, OCTOBER 16 ON FOOD NETWORK CANADA Junior Cooks, Grandmothers, Firefighters, Home-Grown Celebrities and Chopped Canada’s Very Own Judges Compete for the Coveted Title For images visit the Corus media centre To share this release socially use: bit.ly/2cXimyR L to R: Jessica Davis-Sydor, Jonathan Giovannoni, Ryleigh Taylor, and Teanna Rauckman in Chopped Canada Junior, Episode 1. Chopped Canada Judges Susur Lee, Michael Smith, Mark McEwan, and Anne Yarymowich. (TORONTO, September 26, 2016) — Food Network Canada’s #1 original series Chopped Canada returns with more heart-pumping competition in an all-new season of specials.* Junior cooks, grandmothers, firefighters, home-grown celebrities and the series’ very own chef judges, take over the Chopped Canada Kitchen battling it out for the coveted title and cash prize. Featuring an array of competitors of all ages, this season brings audiences a pantry of culinary diversity and high-stake challenges. The all-new season of Chopped Canada begins with the premiere presentation of Chopped Canada Junior (6x60) on Sunday, October 16 at 8 p.m. ET/PT, followed by the four remaining themed specials (4x60) starting Saturday, November 26 at 9 p.m. ET/PT. In each episode, hosted by Brad Smith, four competitors face off before an all-star rotating panel of three expert judges, including Mark McEwan, Lynn Crawford, Michael Smith, Susur Lee, Roger Mooking, John Higgins, Anne Yarymowich, Antonio Park, Massimo Capra, and Eden Grinshpan. Armed with skill and ingenuity, the competitors race against the clock to turn the mystery ingredients from their iconic baskets into an extraordinary three-course meal.
    [Show full text]
  • Fall Flavours Culinary Festival Title Sponsor
    The Prince Edward Island Fall Flavours Culinary Festival Title Sponsor September 4 – October 4 Official Festival Guide A unique culinary adventure highlighting authentic Prince Edward Island tastes & traditions. Incredible food, delightful venues, entertaining hosts, one-of-a-kind experiences. Some of the most fabulous and intimate food experiences you can imagine, including Signature Events hosted by popular CELEBRITY CHEF personalities! Signature Event Sponsors Tickets on sale now www.fallflavours.ca 1-866-960-9912 FOOD NETWORK is a trademark of Television Food Network G.P.; used with permission Welcome There’s so much that’s so good about Prince Edward Island, and our Fall Flavours Festival is a perfect example. The Festival features the best of our local foods and – with the expert preparation by our guest and local chef experts – lets us showcase them to perfection. This year’s Fall Flavours Festival brings you more than 60 different food events and activities. It also brings you some of North America’s most recognized and acclaimed chefs to join us as we celebrate Prince Edward Island’s culinary treasures. The entire Island is set for the Festival. From Tignish in the west to Souris in the east, communities all over the Island are showcasing the best we have to offer. And that best is spectacular - we are surrounded by some of the best food on the planet, and it’s never presented any better than during our Fall Flavours Festival. Enjoy! Event Types Events & Accommodation Packages Be sure to visit us online at www.fallflavours.ca for more details and information on special Fall Flavours events & accommodation packages.
    [Show full text]
  • Cocktail Menu • Hors D’Oeuvres 1 / 2 / 3
    Banquet menu BREAKFAST • BRUNCH • COFFEE BREAK • LUNCH • COCKTAIL • DINNER • WINE LIST • BAR SERVICE TRADITIONAL • OLIVIER • TAPENADE • CICADA Breakfast - Buffet - TRADITIONAL Fresh orange juice Croissants, almond croissants Mini-muffin (2 per person) Butter and marmelades Verrine of yogurt with wild berries Coffee, decaffeinated coffee, tea and milk $23 These prices are subject to the 19.5% service charge in addition to applicable taxes. TRADITIONAL • OLIVIER • TAPENADE • CICADA Breakfast - Buffet - OLIVIER Fresh orange juice Seasonal sliced fruits Assorted cereals Scrambled eggs (shallots and cheese) French toast Bacon, sausage or ham (Choice of 2) Fried potatoes Croissants, muffins, baguette Butter and marmelades Coffee, decaffeinated coffee, tea and milk $33 These prices are subject to the 19.5% service charge in addition to applicable taxes. TRADITIONAL • OLIVIER • TAPENADE • CICADA Breakfast - Buffet - TAPENADE Fresh orange juice Seasonal sliced fruits Assorted cereals Ham, cheese and egg on bagel, croissant or English muffin 1 oz of Canadian cheese Fried potatoes Croissant, muffin, baguette Butter and marmelades Coffee, decaffeinated coffee, tea and milk $34 These prices are subject to the 19.5% service charge in addition to applicable taxes. TRADITIONAL • OLIVIER • TAPENADE • CICADA Breakfast - Buffet - CICADA Fresh orange juice Seasonal sliced fruits Assorted cereals Benedict or Florentine eggs Waffles with chocolate sauce or maple syrup Bacon, sausage, or ham (Choice of 2) Fried potatoes Croissant, muffin, baguette Butter and
    [Show full text]
  • Hawksworth Young Chef Scholarship Foundation WHO WE ARE
    Hawksworth Young Chef Scholarship Foundation WHO WE ARE Hawksworth Young Chef Scholarship Foundation The Hawksworth Young Chef Scholarship Foundation is Canada’s foremost culinary competition & community, bringing together emerging young talent with leading Chefs from across the country through its annual cooking competitions. We are a culinary arts non-profit created by Chef David Hawksworth in 2013 to recognize and inspire young Canadian chefs, whilst promoting professionalism and culinary excellence within the hospitality industry. Each year, we give away $20,000 in cash prizes, along with a variety of sponsor gifts and a unique program of culinary experiences, giving young chefs the inspiration and opportunity needed to develop their professional skills. WHAT WE DO Inspire. Challenge. Connect. Influence. CHEF OUTREACH Hundreds of applications are submitted from top professional kitchens and culinary schools from across Canada. The application includes a personalized recipe for a main course dish. REGIONAL COMPETITONS The top 50 young professionals are selected to compete in regional heats in Vancouver, Calgary, Montreal, Toronto and Halifax. The 1st and 2nd place winners in each city are invited to compete in the National Finals. NATIONAL FINALS COMPETITION A 3-day program of learning and mentorship opportunities culminates in a 90-minute Black Box cooking challenge where the competitors must use mandatory mystery ingredients. The winners are presented that evening at an awards ceremony reception. ALUMNI OPPORTUNITIES & CHEF COMMUNITY Being a past competitor in the scholarship gives alumni the opportunity to attend field trips, gatherings, and culinary excursions, as well as to be a part of a network of Canada’s most talented and revered chefs.
    [Show full text]
  • Media Kit 2020 Cooks Who Feed Media Kit 2020
    MEDIA KIT 2020 COOKS WHO FEED MEDIA KIT 2020 At Cooks Who Feed Cooks Who Feed create aprons that empower food lovers to take action towards a hunger-free world. For every apron sold, food waste is rescued and used to provide 100 nutritious meals. We fulfill this promise through our partnerships with organizations that rescue food waste and redistribute the I firmly believe in the food to the less fortunate. quote, What makes us relevant to our customers is what makes us The two most important different, our multilevel impact. There is a social benefit in days in your life are the every step of our process. day you are born and the day you find out why”. 1) For every apron sold, food waste is rescued to provide 100 nutritious meals. Cook Who Feed is my “why”. 2) We bring sustainable fashion to the kitchen. We only use natural, local and recycled fabrics and we take an eco-friend- Seema Sanghavi ly approach to every stage of production. A lot of detail has gone into designing our aprons to make them stylish, func- tional and eco-friendly. 3) All our aprons are ethically handmade by a team of under- privileged women in India. We provide these women with safe and fair work with the goal of getting them out of poverty COOKS WHO FEED MEDIA KIT 2020 Launch At Cooks Who Feed, we March 8, 2019 on Kickstarter produce hand crafted Kickstarter link: https://www.kickstarter.com/proj- aprons to feed those in ects/741405375/cooks-who-feed-fighting-hunger-by-reducing-fo need and prevent food od-wa from going to waste.
    [Show full text]
  • Hilton Vancouver Metrotown's Executive Chef Wins Popular Chopped Canada Television Series Competition in Season Three's Fina
    Press Release Hilton Vancouver Metrotown’s Executive Chef Wins Popular Chopped Canada Television Series Competition in Season Three’s Finale Burnaby, BC – April 29, 2016 – The Hilton Vancouver Metrotown announces that its Executive Sous Chef, Dennis Peckham, has taken top prize in Food Network Canada’s Chopped Canada television show, in the Season 3 episode “Win by a Hare”. Chopped Canada is the network’s Canadian edition of the popular Food Network U.S. series, Chopped. The show aired Saturday April 2nd, 2016 at 6 p.m. and is viewable online at www.foodnetwork.ca. British Columbia-born Chef Peckham has more than 15 years of experience in the industry, from French cuisine in California to West Coast flavour restaurants in Canada. He is a graduate of Dubrulle International Culinary Arts Vancouver. Peckham said, “I decided to audition for Chopped Canada in part because my former wife was a winner last season – so I had extra motivation to win. The chefs I competed against made this a tough competition.” Chef Peckham competed against three Executive Chefs from as far as St. John’s, Newfoundland, Montreal, Quebec and Toronto, Ontario; The four chefs, created a three-course unforgettable meal with the mystery ingredients before time ran out. After each course, a Chef was “chopped” from the competition by a panel of distinguished judges. The three judges were celebrity Chef Michael Smith, author and host of Chef Michael’s Kitchen, Chef Susur Lee, owner of Lee, Bent, Luckee, Lee Kitchen, and Fring’s in Toronto, Ontario and Chef Mark McEwan former Executive Chef at Toronto’s upscale Sutton Place Hotel, author of Great Food at Home, and is currently the head judge on “Top Chef Canada”.
    [Show full text]
  • Featuring Original Recipes from Celebrated Canadian Chefs: Afrim Pristine Vikram Vij David Rocco Abbey Sharp Emily Richards Brad Long Anna Olson Andrew Bullis
    Featuring original recipes from celebrated Canadian Chefs: Afrim Pristine Vikram Vij David Rocco Abbey Sharp Emily Richards Brad Long Anna Olson Andrew Bullis The best of Canadian local food recipes, brought to you by Canada’s dairy farmers. The 2020 Milk Calendar brings together the thoughts, ideas and creativity of some of Canada’s most revered culinary personalities. Their recipes and dishes provide a lens through which we can understand their unique and fully immersive view of who Canadians are, what we want and how we eat. 2020 Milk Calendar Contributors Afrim Pristine Maître Fromager (Cheese Master) & Ontario Cheese Ambassador Afrim Pristine is Canada’s premier cheese expert and owner of the Cheese Boutique in Toronto. With over 23 years of experience in the art of cheese making, Afrim started with hands-on training from his father and studied with some of the world’s most renowned cheese makers and dairy farmers. Afrim was honoured as one of the world’s youngest people—and the only Canadian—to be awarded the title of Maître Fromager in 2013, by the Guilde Internationale des Fromagers in France. Afrim was also the youngest Canadian recipient of the Chevalier distinction from the Confrérie des Chevaliers du Taste Fromage de France in 2007 and was also named to the Top 30 Under 30 food industry list by the Ontario Hostelry Institute. December 2019 Vikram Vij Chef, Restauranteur, Sommelier, Author & Dragon At 20, Vikram Vij left India for Austria, where he received his chef certificate from the Salzburg Hotel Management School. In 1989, Vikram moved to Canada to work at the Banff Springs Hotel in Alberta and the rest is culinary history.
    [Show full text]
  • Restaurant Buyout Oliver & Bonacini Events and Catering 416.364.1211 [email protected] Oliverbonacinievents.Com Canapés
    restaurant buyout Oliver & Bonacini Events and Catering 416.364.1211 [email protected] oliverbonacinievents.com canapés priced per piece ∙ minimum order of one dozen per item 4 pieces per person recommended for cocktail hour vegetarian Quiche Florentine Roasted Squash 2.75 Gougère Grand Crème Delin 3. Split Pea Fritter Tahini 3.25 Devilled Egg Nasty Sauce Fried Lentils 3.25 Fried Mac & Cheddar Tomato Jam 3.5 seafood Cod & Shrimp Cake Pickled Mayo 3.25 Smoked Pickerel & Toasted Barley Fritter Spicy Yoghurt 3.50 Salmon BLT Lemon 3.50 Beer Battered Fish Sweet Pea Tartar 3.50 Blackened Octopus Salsa Verde 3.75 meat Mini Tourtière Spiced Ketchup 3.25 Buttermilk Fried Chicken Drumette 1000 Island 3.50 Turkey Slider Onion Ring, Avocado 3.50 Pork Belly Bannaco House Kimchi 3.75 Chicken Pot Pie Poutine 4.50 restaurant buyout · prices exclude tax & gratuity breakfast priced per person hot buffet continental buffet Platter of O&B Artisan Pastries Platter of O&B Artisan Pastries - - Scrambled Eggs Freshly Cut Fruits & Berries - - Duck Fat Potatoes Yoghurt, Housemade Granola - - Stacked Flap Jacks & Maple Syrup Freshly Brewed Coffee or Tea - 17. Smoked Bacon & Sharbot Lake Sausage - Freshly Cut Fruits & Berries Yoghurt, Housemade Granola - Freshly Brewed Coffee or Tea 25. bannock luxe O&B Artisan Pastries - Yoghurt & Housemade Granola - Freshly Cut Fruit & Berries - Pouya’s Shakshuka - Fried Chicken & Buttermilk Flap Jacks, Almonte Maple Syrup, Nasty Snow Peas & Radish - Peameal Bacon, Sharbot Lake Sausage 33. restaurant buyout · prices exclude
    [Show full text]
  • Happy, Healthy Gut
    ready or not, vitamin d’s day Packaging’s role 22 recalls come 29 in the sun 49 in clean labelling Feeding a happy, The healthy Dairy report PG. 25 gut Probiotics & RESEARCH prebiotics PG.42 CHEFS IN CANADA PG. 52 SPECIAL REPORT Filling the growing labour gap PG. 46 P G.31 APRIL 2017 | $15.00 | FoodInCanada.com PM #40069240 2017 LEADERSHIARD WINNERS P AW 001-2_Cover-6.indd 1 17-04-03 6:41 PM www.pwc.com/ca/food Farm to fork, coast to coast and around the world We’ll keep you ahead of the curve so you can grow, transform and prosper. In Canada, PwC has partners and staff located across the country, from St. John’s, Newfoundland to Victoria, British Columbia. As part of a larger network in 158 countries, we work to provide clients with the best of our collective thinking, experience and solutions to build public trust and enhance value for our clients and their stakeholders. © 2016 PricewaterhouseCoopers LLP. an Ontario limited liability partnership. All rights reserved. 4895-18 4895-18 Food in Canada Ad.indd 1 2016-07-12 9:37 AM 001-2_Cover-6.indd 2 17-04-03 1:18 PM VOLUME 77, Number 3 • APRIL 2017 EDITOR | Carolyn Cooper (416) 510-6868 x43232 [email protected] MANAGING EDITOR | Deanna Rosolen (416) 510-6868 x43234 [email protected] The only national ART DIRECTOR | Melissa Crook supplement in Canada (416) 510-6868 x43260 [email protected] dedicated to pet PUBLISHER | Jack Meli (647) 823-2300 food producers. [email protected] Focused on delivering a unique editorial ASSOCIATE PUBLISHER | Daniela Piccone (416)
    [Show full text]
  • 2011 Acs Judging & Competition Awards
    present: 2011 acs judging & competition awards 2011 ACS JUDGING & COMPETITION RESULTS MONTRÉAL, QUÉBEC, CANADA—AUGUST 5, 2011 The American Cheese Society (ACS) is a not-for- profit trade organization founded in 1983 to support the North American artisan and specialty cheese industry. ACS provides the cheese community with educational resources and networking opportunities, while encouraging the highest standards of cheesemaking focused on safety and sustainability. The cheesemakers listed on the following pages represent all entrants for the 2011 ACS Judging & Competition: 258 companies and 1,676 products. Winners in each category are listed separately. Unlike other cheese competitions, where cheeses are graded down for technical defects, ACS’s goal is to give positive recognition to those cheeses that are of the highest quality in their aesthetic evaluation (i.e. flavor, aroma, and texture) and their technical evaluation. As a result, the highest quality cheeses are those that ACS feels deserve the recognition of an award, based on a minimum number of points awarded (totaling 100 points possible) for first, second, or third place. In categories, or sub-categories, where the minimum number of points is not earned, no award is given. We applaud all the cheesemakers who work daily to bring the traditions of North American cheese to life, to market, and to the largest ACS Judging & Competition to date. In this regard, you are all winners. 3 A message From the 2011 Competition and categories not just during this particular stretch, but throughout the ACS’s existence. He will be missed by us all (but don’t be a stranger, Bill)! Judging Co-Chair David Grotenstein Dr.
    [Show full text]
  • Shaw Media Dominates Specialty Television with Massive New Series and Record-Breaking Returning Hits in 2014/15 Programming Lineup
    SHAW MEDIA DOMINATES SPECIALTY TELEVISION WITH MASSIVE NEW SERIES AND RECORD-BREAKING RETURNING HITS IN 2014/15 PROGRAMMING LINEUP Blockbuster Series Outlander Debuts on Showcase Sunday, August 24 Canadian Mega Hits Vikings, Timber Kings, and Chopped Canada Return with New Seasons Star-Studded Series and Specials Light Up the Schedule with Adrien Brody, Kristen Connolly, Ellen DeGeneres, Minnie Driver, Brendan Fraser, Anthony Head, Kris Kristofferson, Ray Liotta, Olivier Martinez, Jeffrey Dean Morgan, Bill Paxton, William Shatner, and More New Channel Brands – FYI™ and Crime + Investigation™ (CI) – Bolster Shaw Media’s Dynamic Specialty Offerings For additional photography and press kit material visit: http://www.shawmedia.ca/media and follow us on Twitter at @shawmediaTV_PR For Immediate Release TORONTO, June 3, 2014 – Shaw Media today announced its powerful lineup of colossal premieres and returning hits anchoring its 2014/2015 schedule. This past broadcast year, Shaw Media owned four of the Top 10 and seven of the Top 20 specialty channels*, more than any other Canadian broadcaster. After claiming 14 of the top 20 specialty program spots** this year, Shaw Media solidifies its position as the leading specialty content provider with an aggressive slate of original content and blockbuster premieres, adding over 50 new series, over 90 returning series, and two new channel brands to the powerhouse portfolio. “Shaw Media consistently delivers top performing specialty content year after year,” said Barbara Williams, Senior Vice President, Content, Shaw Media. “With a stellar slate of new series and a lineup that celebrates proven homegrown successes, Shaw Media is set to once again dominate the industry as the home for top specialty content in Canada.” A top destination for the biggest and boldest series, Showcase’s fall schedule is headlined by two of the most buzzed about new specialty dramas.
    [Show full text]
  • SUSUR LEE SHARES HIS EXPERIENCES SHARES HISEXPERIENCES Foodserviceandhospitality.Com
    NET PROFITS Can you afford to serve sustainable fish and seafood? Can you afford not to? VENERABLE VODKA How this best-selling spirit can help boost profits TOAST MASTERS They may not be flashy, but toasters are the workhorses of the kitchen JOURNEY OF DISCOVERY SUSUR LEE SHARES HIS EXPERIENCES IN BECOMING A CULINARY ICON PLUS F&H ’s 2015 Hospitality Market Report CANADIAN PUBLICATION MAIL PRODUCT SALES AGREEMENT #40063470 CANADIAN PUBLICATION foodserviceandhospitality.com $4 | NOVEMBER 2015 Providing Quality Monin Flavourings, HOSPITALITY Service and Solutions UNLEASHED TORONTO ENERCARE CENTRE FEBRUARY 28, 29 & MARCH 1, 2016 BIGGER, BETTER AND BOLDER THAN EVER! This is where Canada’s hottest foodservice products and services meet Monin, the global flavour leader since 1912, has leading hospitality companies. Brands come to life. Trends are discovered. been a trusted brand in Canada for over 25 years. Experts heard. Ideas exchanged. Deals made. To best serve this market, Monin is proud to now partner with C.W. Shasky & Associates as the If you’re looking to connect with top foodservice companies to exclusive Canadian importer of their premium find new growth opportunities for your operation, flavouring products. These two family owned and this is YOUR event. operated companies with a tradition of excellence, join hands to deliver you the best quality products DISCOVER and custom solutions to take the ordinary to the SPECIAL extraordinary. Over 100 premium syrups, sauces, OPPORTUNITIES fruit purées and fruit smoothie mixes are available in the Bar and Beverage, for cra ing flavourful drinks and culinary creations. Coffee and Tea, Pizza, and Specialty Pavilions.
    [Show full text]