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FOODSE RVICE CANADA’S HOSPITALITY BUSINESS MAGAZINE AN D HOSPITALITY PLUS F&H’S 2013 GREEN AWARD WINNER THE 2013 TOGEPT S10 A0 M ARKEEPOVOERR T L FROM COOKING FARM WITHOUT TO BAR BORDERS 0 STOOL 7 4 3 6 0 0 4 # T N E M E E R L G A S E L A S T C U D O R P L I A TECH TRENDS — M N O I FROM TABLETS TO POS INTEGRATION T A C I L B U P N A I D A N foodserviceworld.com $20 • June 2013 A C S Dress up your menu Kraft dressings take your menu outside the salad bowl Grilled Fish Taco with Kraft Coleslaw Dressing. Grilled whitefish tucked into a crispy taco shell and topped with diced tomatoes, fresh cilantro and creamy, crunchy coleslaw. Maximize your menu with more flavour, more options and more excitement with quality Kraft dressings. In fact when buying dressings for their home, 82% of Canadians choose Kraft†. That’s a pretty compelling reason to serve your customers the delicious taste of Kraft Dressings. For more great recipes & menu ideas, visit kraftfoodservice.ca †Source: The Nielsen Company, Homescan, National - All Channels, 52 weeks ending September 24, 2011. For rebates, offers, samples and more join Kraft Works today! Sign up at kraftfoodservice.ca/signup kraftfoodservice.ca 1- 8 0 0 -70 - K R A F T ACC. MGR: Kate/Danielle PROD. MGR: Nikki F ART DIRECTOR:Jocelyn ARTIST: Jocelyn R ARTIST: Jason P DATE: 5-7-2013 3:21 PM PREP ARTIST: Jason VOLUME 46, NUMBER 4 JUNE 2013 CONTENTS Features 34 GREATEST HITS, REMASTERED 11 A FRESH TAKE In the past year, Canada’s foodservice opera - Matthew Corrin, founder and CEO of the tors emphasized bolder versions of menu Toronto-based Freshii restaurant chain, classics while using social media to commu - shares what he learned after appearing on nicate with their guests By Darren Tristano & nt TV’s Undercover Boss Canada ura Christine Lafave Grace, Technomic Inc. esta By Matthew Corrin ey R up Jo Gro 44 GROWING FOR IT 12 GLOBAL TASTES COLLIDE Canada’s limited-service and full-service Although Latin, Indian and Japanese food is chains battle for top billing on F&H ’s “Top popular in Canada, ethnic fusion is heating 9 100” By Mary Chapman, Technomic Inc. up By Cinda Chavich 5 63 THAT’S WHAT FRIENDS ARE FOR The Friends of We Care celebrates 30 years 49 THE 2013 “TOP 100” LISTINGS 20 PAY IT FORWARD Compiled by Amanda Bertucci of letting kids be kids By Lindsay Forsey Bob Desautels, the founder of Ontario’s Neighbourhood Group of Companies, and winner of F&H ’s 2013 Green Leadership 59 FULL HOUSE 69 WEB OF INTRIGUE In the fiercely competitive premium-casual A look at the 10 technology trends shaping Award, shares his philosophy on sustainabilit y X market, Joey Restaurants is expanding across the industry By Denise Deveau O Interview by Brianne Binelli B A the country By Jackie Sloat-Spencer N I E E R H T 27 CULTURE CLUB Departments / I T Find out how corporate culture is redefining 60 BURGER BOSS A O Hero Certified Burgers beefs up its presence R businesses and cultivating success 2 FROM THE EDITOR O P in high-traffic markets by focusing on fran - O By Rebecca Harris 3 MASTHEAD C A chisee support By Jackie Sloat-Spencer J 5 FYI Y B N 9 FROM THE DESK O I T THE “TOP 100 REPORT” A R 61 HEALTH CHAMPIONS OF ROBERT CARTER T S Extreme Brandz makes an impact on F&H ’s U L 72 POURING FOR PROFITS L I 31 BREAKING OUT THE BRANDS “Top 100” by evolving its healthy-eating R F&H makes major changes to its “Top 100 76 CHEF’S CORNER: E V empire and venturing into the better-burger Ben Heaton, The Grove, Toronto O C Report” By Rosanna Caira category By Jackie Sloat-Spencer FOODSERVICEWORLD.COM FOODSERVICE AND HOSPITALITY JUNE 2013 1 FROM THE EDITOR For daily news and announcements: @fsworld on and Foodserviceworld on . Twitter Facebook A Cs CHanadAiansN, it’s GinterEestin g Oto F AdSditioEnallAy, weS’ve aOlso reN formulated note just how often the conver - FoodPlus, an expanded digital edition of sation turns to the weather. In our food story. While it used to reside on fact, not surprisingly, the app checked our website, the new format is available most often on smartphones is the as a digital newsletter sent out four times Aweather. And, you can always tell when a year. If you’d like a complimentary sub - spring arrives — not just by the warmer scription, sign up at http://bit.ly/YRrA4V. air but by the fact that many of us seem Finally, this past spring, KML also to shake off that slumber of lethargy we unveiled the recent edition of “The all fall into during the winter months Bottom Line,” produced in partnership when all we want to do is hibernate. with Doug Fisher of Toronto’s FHG Come March, it seems everyone in the Internatio nal consultancy firm and industry suddenly comes alive, and life Ryerson University. The report measures returns to its chaotic bent. How else do 2012 industry performance by providing you explain the plethora of goings on operating data from across the country that come to fruition every spring, almost and every dining sector. The digital pub - like a rite of passage — whether it’s the lication surveyed more than 600 food - countless tradeshows and conferences service operators, representing almost across the country, the myriad product 3,000 restaurants. With today’s operating launches or the rebranding efforts of var - environment continuing to become Earlier in the season, ious restaurants which realize that some - more challenged, this report provides times there’s nothing like change to rein - operators hungry for statistical analysis “ KML launched a video vigorate a brand. an opportunity to gain insight into a series called F&H Live! Closer to home, this spring, we number of key operating areas. And, it The offering is part of launched a variety of new products our - allows them to compare their own num - selves. First off, earlier in the season, KML bers against those represented in the sur - our expanding stable launched a video series called F&H Live! vey. It’s yet another tool in our growing of digital products. The offering is part of our expanding sta - portfolio of products that provides oper - Through the medium ble of digital products. Through the ators with essential information to oper - medium of videos, our editors and video - ate more efficiently and effectively. You of videos, our editors graphers peruse tradeshows and confer - can obtain your complimentary copy at and videographers ences for new material to interest our http://bit.ly/10m8x17 . peruse tradeshows and readership. We debuted this feature at the We hope you take advantage of these 2013 CRFA Show in Toronto where we new products, and, as always, we’d love conferences for new went on the prowl for new products and to hear what you think about them. material to interest technology for restaurant owners and our readership operators, and then we featured a selec - tion of videos in early April on our web - site, at http://bit.ly/XHrQDb. Similarly ” KML staff visited the SIAL Show in early Scan to watch latest May for a global look at the unique F&H Live! videos products showcased at that exposition. Over the next few months, F&H Live! will continue to grow, allowing our edi - torial team to bring you innovative new ideas and product information directly Rosanna Caira from a variety of events and conferences Editor/Publisher and straight to your computer screen. [email protected] 2 FOODSERVICE AND HOSPITALITY JUNE 2013 FOODSERVICEWORLD.COM PRESIDENT & GROUP PUBLISHER MITCH KOSTUCH [email protected] EDITOR & PUBLISHER ROSANNA CAIRA rcaira@ kostuchmedia.com ART DIRECTOR DAVID HEATH dheath@ kostuchmedia.com ASSOCIATE EDITOR BRIANNE BINELLI bbinelli@ kostuchmedia.com ASSISTANT EDITOR JACKIE SLOAT-SPENCER jsloat-spencer@ kostuchmedia.com WEB COMMUNICATIONS SPECIALIST MAYA TCHERNINA mtchernina@ kostuchmedia.com PRODUCTION MANAGER DEREK RAE drae@ kostuchmedia.com DIRECTOR JIM KOSTUCH jkostuch@ kostuchmedia.com SENIOR ACCOUNT MANAGER/U.S.A. WENDY GILCHRIST wgilchrist@ kostuchmedia.com ACCOUNT MANAGER/CANADA STEVE HARTSIAS shartsias@ kostuchmedia.com ACCOUNT MANAGER/CANADA KIM HINDS khinds@ kostuchmedia.com JUNIOR ACCOUNT MANAGER/CANADA MARK SPASARO mspasaro@ kostuchmedia.com CIRCULATION PUBLICATION PARTNERS [email protected], (905) 509-3511 ACCOUNTING ELSIE REDEKOPP eredekopp@ kostuchmedia.com EXECUTIVE ASSISTANT TINA DIMITROPOULOS tinadim@ kostuchmedia.com ADVISORY BOARD BOSTON PIZZA INTERNATIONAL, INC. KEN OTTO CORA FRANCHISE GROUP DAVID POLNY EXTREME BRANDZ GROUP OF COMPANIES ALEX RECHICHI FHG INTERNATIONAL INC. DOUG FISHER FRESHII MATTHEW CORRIN HEALTH CHECK, CANADA I THE HEART & STROKE FOUNDATION KATIE JESSOP JOEY RESTAURANT GROUP BRITT INNES LECOURS WOLFSON HOSPITALITY MANAGEMENT & CHEF RECRUITERS NORMAN WOLFSON MAPLE LEAF SPORTS + ENTERTAINMENT (MLSE) ROBERT BARTLEY NEW YORK FRIES & SOUTH ST. BURGER CO. JAY GOULD PRIME RESTAURANTS INC. NICK PERPICK SCHOOL OF HOSPITALITY & TOURISM MANAGEMENT, UNIVERSITY OF GUELPH BRUCE MCADAMS SENSORS QUALITY MANAGEMENT INC. DAVID LIPTON SOTOS LLP JOHN SOTOS THE GARLAND GROUP MANITOWOC FOODSERVICE JACQUES SEQUIN THE HOUSE OF COMMONS JUDSON SIMPSON THE MCEWAN GROUP MARK MCEWAN UNILEVER FOOD SOLUTIONS NORTH AMERICA GINNY HARE To subscribe to F&H, visit foodserviceworld.com Volume 46, Number 4. 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: foodserviceworld.com. Subscription Rates: 1-year subscription, $55 (HST included); U.S. $80; International, $100. Canada Post – “Canadian Publication Mail Product Sales Agreement #40063470.” Postmaster send form 33-086-173 (11-82).
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    Menu- JuneJuly17 Front COVER Clean.pdf 2 2017-07-07 10:18 AM THE INDIGENOUS GASTRONAUT CANADA’S FOODSERVICE MAGAZINE Find it, source it, and bring it back. WILDLY CANADIAN Our country’s best kept secrets disasters HELL OR HIGH WATER Navigating natural Navigating EVENTS & PARTIES MARVELOUS MARGIN BOOSTERS July / August 2017 400009977 menumag.ca WRAP UP HAPPINESS IT’S TIME TO CELEBRATE SEAFOOD Delighting today’s consumer takes innovation. That’s why we’ve evolved. For years, we’ve been an expert in sourcing quality seafood from around the globe. Now, we’re your trusted partner in delivering new dishes that keep your customers smiling. We’re High Liner Culinary, and we’re here to make seafood the hottest thing on your menu. highlinerculinary.com ™ SEAFOOD IS BETTER © 2017 High Liner Foods. All rights reserved. HIGH2115_WUH_TradeAd_AdResize_Final.indd 1 2017-01-27 1:47 PM Summer is here and as a foodservice operator you know first- hand that we’re in peak travel and event season—the time when Canadi- ans hit the open road, soak up the sun on local patios, and celebrate wed- dings and graduations. Tourists are arriving in record numbers, drawn to Canada’s culinary landscape as much as its scenery and attractions. The Honourable Bardish Chagger, Canada’s Minister of Small Busi- ness and Tourism, attended our Nation’s Feast event at RC Show 2017, and a few weeks later announced that the government is embarking on a strategy to make Canada a top destination for culinary tourism, noting: “Whether they involve visiting a restaurant or food festival, culinary experiences are as essential today to a tourist's experience as climate, geography and accommodations.” It’s easy to see why the government has put a sharp focus on culinary tourism; approximately one fifth of spending ($3.56 billion) by inter- national travellers in Canada is on food and beverages.