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TAKING IT TO THE STREETS STREET VENDORS ARE PLUS BRINGING GLOBAL FLAVOURS the FOOD FOR THOUGHT CASUAL-DINING SEGMENT NEXT25 FACES UNIQUE CHALLENGES THE 2016 TOP 100 EXCLUSIVE RANKING OF ALIX BOX THE INDUSTRY’S BREATHES TOP OPERATORS NEW LIFE INTO SECOND Second CUP CANADIAN PUBLICATION MAIL PRODUCT SALES AGREEMENT #40063470 CANADIAN PUBLICATION Chancesfoodserviceandhospitality.com $20 | JUNE 2016 Brand Culture Marketing & Promotions 14-5250 Satellite Drive, Mississauga, Ontario L4W 5G5 T: 905 361 0305 F: 905 629 9305 REVISION: FA DATE: APRIL 15, 2016 DOCKET: XXXX CLIENT: The French’s Food Company COLOUR: CMYK PROJECT: Table Top Ad 1 TRIM SIZE: 8.125 ” x 10.875” DESCRIPTION: Media Edge Full Page Ad BLEED SIZE: 8.375” x 11.125” CONTACT: Barbara MacDonald DATE REQUIRED: 2016 TYPE SAFETY: 7.125” x 9.625” HOME GROWN French’s supports Saskatchewan Farmers using 100% Canadian mustard seeds. French’s NOW also supports Southern Ontario Tomato Farmers with the addition of French’s Ketchup! Contact us for a FREE sample & learn how we can support your business. call 1 866 428 0119 email [email protected] visit www.frenchsfoodservice.ca ©2015 The French’s Food Company LLC THERE’S A MONIN FOR EVERY MEAL The possibilities are endless Grilled Peach Teriyaki Shrimp Skewers with Peach Fruit Purée Chicken & Apple Salad with Granny Smith Apple Syrup Raspberry & Chocolate Crepes with Dark Chocolate Sauce CONTACT US TODAY! NATIONAL PARTNER C.W. Shasky & Associates Ltd. GOURMET FLAVOURINGS 1 844 829 9414 | [email protected] Brand Culture Marketing & Promotions 14-5250 Satellite Drive, Mississauga, Ontario L4W 5G5 T: 905 361 0305 F: 905 629 9305 REVISION: 0 DATE: APRIL 8, 2016 DOCKET: BU16-004 CLIENT: BUNGE COLOUR: CMYK PROJECT: Totally New Media Campaign Creative TRIM SIZE: 8.125” x 10.875” DESCRIPTION: Food Service Facts Book ~ Full Page Ad BLEED SIZE: 8.375” x 11.125 CONTACT: MaryJane Gibbons DATE REQUIRED: April 15, 2016 TYPE SAFETY: 7.125” x 9.625” Cream Replacements Shortenings NH • non dairy • full spectrum of premium products • topping, filling, icing, cooking • wide range of applica ions • ready to use • kosher Margarine & Roll-ins NH • Clean Label formula ions • natural lavour & colour • non dairy, no soy • no preservatives High Stability Canola • superior frying life • lower oil costs • low saturates Just one phone call… We understand you’re coninuously improving and addressing pro itability, performance, consistency, healthfulness, sustainability and more. We’re here to listen and provide our experise on a full range of oils, toppings, margarines and shortenings. The oil specialists at Bunge will guide you on what will truly perform best. Put us on your team. No heavy sales pitch. We promise. Just a personalized assessment. Get the straight goods. Call 1-800-361-3043 Email [email protected] SPECIAL TOP100 REPORT ISSUE VOLUME 49, NUMBER 4 JUNE 2016 CONTENTS 67 30 72 Features 14 AROUND THE WORLD IN 80 BITES 35 THE POWER OF TWO Druxy’s Inc. 71 HOP TO IT With patio weather in full Street vendors across Canada are seeks to broaden its Ontario pres- swing, craft-beer warriors share the bringing global flavours to their ence with the newly combined forces bevvys that are hogging the spotlight neighbourhoods By Mary Luz Mejia of Williams and Druxy’s Famous Deli By Jackie Sloat-Spencer By Danielle Schalk 2016 TOP 100 REPORT 37 THE “TOP 100 REPORT” Departments 23 STEALING SHARE With competition Compiled by Kostuch Media Ltd. intensifying, today’s Top 100 opera- 2 FROM THE EDITOR tors are looking to steal market share 61 FOOD FOR THOUGHT The casual- 5 FYI by getting more creative and dining segment is facing a unique 12 FROM THE DESK innovative By Rosanna Caira set of challenges By Andrew Speller OF ROBERT CARTER 72 CHEF’S CORNER: Daniel Burns, 30 SECOND CHANCES Retail veteran 67 TECH TALK Innovative tech solutions Luksus, New York City Alix Box is reinventing Second Cup are making life easier for foodservice By Jennifer Febbraro operators By Denise Deveau PHOTOS: NICK WONG [COVER, ALIX BOX], LAUREN COLCHAMIRO [DANIEL BURNS] FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY JUNE 2016 1 FROM THE EDITOR For daily news and announcements: @foodservicemag on Twitter and Foodservice and Hospitality on Facebook. THE TIPPING POINT Late last year, the Ontario government has gained a strong following across passed Bill 12, An Act to Amend the the U.S. Operators such as Danny Employment Standards Act, 2000 (with Meyer of New York City’s Union Square respect to Tips and Other Gratuities). Hospitality, Thomas Keller of The French The bill becomes law this month, prohib- Laundry in Yountville, California and iting employers from withholding, mak- David Chang all support no-tipping. ing deductions from, or collecting tips or Clearly, the movement is gaining other gratuities from employees unless momentum, at the same time as the authorized under the Employment topic of fair wages gains traction. At last Standards Act, 2000. month’s Gold Awards, held at Toronto’s The new legislation provides protection Four Seasons, Grant van Gameren, chef for tips employees receive. Ironically, the of Bar Isabel and Bar Raval, and winner notion of tipping is currently undergoing a of the Chef of the Year category, chose to radical transformation, fuelling one of the use his acceptance speech to warn attend- industry’s most important conversations. ees that paying staff more means we all So why is a model that has endured for need to be prepared to pay higher prices years now under such scrutiny? First off, for our food. He implored executives in recent increases to the minimum wage, the audience to “talk about the state of in both the U.S. and Canada, and higher pay for chefs, cooks and dishwashers. costs in general, are forcing operators Remember, there’s a lot of people sweat- to take a hard, long look at how they ing, working long hours and not being The notion of run their businesses. In theory, many able to enjoy life as much as other people. “ tipping is currently operators understand the importance of They deserve to be paid more,” he said. undergoing a radical paying staff living wages, but the reality Will the no-tipping movement con- is they know these increases place untold tinue to grow or will it fizzle? And, will transformation, fuelling pressure on their ability to turn a profit. Canadian operators follow suit? Time one of the industry’s Secondly, there is now greater awareness will tell. At the moment, it’s unclear most important among operators that the tipping model whether customers would accept paying is inequitable, rewarding front-of-the- higher costs for their meals to subsidize conversations house personnel at the expense of the the elimination of tips. But, given that back of the house. in Europe service compris has been the ” For Canadian-born Amanda Cohen, norm for years without customer resis- owner and chef of New York’s Dirt Candy, tance, chances are the tipping model will the decision to eliminate tipping in January eventually give way to a new reality. After 2015 was made to guarantee survival in all, we live at a time when disruption is the competitive New York market. “The de rigueur, and where the rules of the only way to get [staff] into my kitchen game — and sometimes even the game was to pay them more,” she told elle.com. itself — are changing daily. To do this, she launched a 20-per-cent administrative fee, added it automatically to every guest check, and then divided it among servers and cooks. But the move didn’t elicit the positive feedback she had hoped. “People were very critical,” she says. Still, she didn’t back down, and customers Rosanna Caira eventually came around. Editor/Publisher Since then, the no-tipping movement [email protected] 2 FOODSERVICE AND HOSPITALITY JUNE 2016 FOODSERVICEANDHOSPITALITY.COM EDITOR & PUBLISHER ROSANNA CAIRA [email protected] ART DIRECTOR MARGARET MOORE [email protected] MANAGING EDITOR AMY BOSTOCK [email protected] ASSOCIATE EDITOR ANDREW SPELLER [email protected] ASSISTANT EDITOR DANIELLE SCHALK [email protected] MULTIMEDIA MANAGER DEREK RAE [email protected] DIGITAL CONTENT MANAGER MEGAN O’BRIEN [email protected] GRAPHIC DESIGNER COURTNEY JENKINS [email protected] SENIOR ACCOUNT MANAGER/U.S.A. WENDY GILCHRIST [email protected] ACCOUNT MANAGER MARIA FAMA VIECILI [email protected] ACCOUNT MANAGER MAGGIE SPENCE [email protected] ACCOUNT MANAGER CHERYLL SAN JUAN [email protected] CUSTOMER SERVICE ASSOCIATE ELENA OSINA [email protected] CIRCULATION PUBLICATION PARTNERS [email protected], (905) 509-3511 CONTROLLER DANIELA PRICOIU [email protected] FOUNDER MITCH KOSTUCH ADVISORY BOARD CARA OPERATIONS KEN OTTO 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 JOEY RESTAURANT GROUP BRITT INNES KATIE JESSOP REGISTERED DIETITIAN LECOURS WOLFSON LIMITED NORMAN WOLFSON MANITOWOC FOODSERVICE JACQUES SEGUIN SCHOOL OF HOSPITALITY & TOURISM MANAGEMENT, UNIVERSITY OF GUELPH BRUCE MCADAMS SENSORS QUALITY MANAGEMENT DAVID LIPTON SOTOS LLP JOHN SOTOS SOUTH ST. BURGER CO. JAY GOULD 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 49, 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: foodserviceandhospitality.com. SUBSCRIPTION RATES: 1-year subscription, $55; U.S. $80; International, $100. Canada Post – “Canadian Publication Mail Product Sales Agreement #40063470.” Postmaster send form 33-086-173 (11-82). RETURN MAIL TO: Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont., M3B 3P6. Member of CCAB, a Division of BPA International, Restaurants Canada, The American Business Media and Magazines Canada.
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