Cooking up Comfort Familiar Cold Weather Fare Warms the Soul P

FALL/WINTER 2016 Fall/Winter 2016 –2017 – 17 Cooking Up Comfort Familiar cold weather fare warms the soul p. 13

Fig & ham flatbread + more great recipes p. 55 CHEFCONNEXION.CA

Menu expert offers profitable advice p. 25 THIS ISSUE Fully Cooked Roasted Chicken Supreme DEPARTMENTS 2 President’s Letter

upscale your menu 8 Great Advice

10 Staying Ahead

Features & Benefits: 36 Taste Nation • Crisp and juicy, roasted chicken supreme, irresistible mouth-watering flavour 55 Recipe Central • Will help reduce labour cost and preparation time FEATURES • Minimize food safety risks with fully cooked food products 13 IN SEASONS Fall into Comfort Foods

19 WHAT’S UP? Fast! Easy! True Stories about Brand Points PLUS

25 OPEN MENU Menu Engineering 101

30 MARKETING 101 Plan for Success

41 COST CHECK Save Energy, Boost Profits

47 GOOD BUSINESS Survey Says

Maple Leaf Foods Product # 25146

Look for Brand Points PLUS qualifying products throughout 13 the magazine!

17753RZ

Business Unit ML FS Inks & Varnishes Match Colours App/Ver CS5.5 Description Chicken Supreme 4 Colour Process PMS Created At 100% Prints 4/0 Chef Connexion Ad Flat Size 0” x 0” Finished Size 8.5” x 11” PMS PMS PMS Requestor Dieline NO DESIGNER Darcy Ring Watch these corporate Dieline Dies & Notes PMS PMS Rita Zietsma Production NA Printer NA colours for accuracy. Colours (Do Not Print) Bleed YES 905-285-1991 Carefully check all copy and dielines. Once approved, the ﬁ nal artwork will be proceeding to print. It is the requestor’s responsibility [email protected] Version1 Job# 17753RZ_a Date Feb 2, 2016 NOTE for any errors either in these materials or those resulting from their use. LowRes PDFs may not be actual size. Actual size is noted above. Maple Leaf Foods Inc. 6897 Financial Dr Mississauga, ON, Canada L5N 0A8 PRESIDENT’S LETTER

Decisions, Decisions

Every restaurant operator understands the power of decisions. The restaurant business is a constant round of big, important choices and smaller, less significant ones. But the decision-making process never stops—which can be both exciting and intimidating.

For context, let us look at a few of the decisions touted in the news recently here in Canada, by some of the big players. Starbucks is introducing a wine, beer and tapas menu at night. A&W is revamping, too, with a new “hip nostalgia” store design in hopes of attracting millennials. And the trend continues for food and retail to team up: For example, Montreal’s Place Vertu mall is a testing ground for MTY Food Group to try new formats and new brands, such as Kim Chi Korean Delight and Vie&Nam.

Helping you make wise decisions is one of our most important goals as your OUR MISSION: To become the leading distributor, and it is a major reason we publish Chef Connexion. We want to food distributor throughout western Canada assist you in being efficient, profitable and happy in your restaurant operation. by delivering High Quality Athletic This issue of the magazine brings you tips from Menu Engineering expert Customer Centric performance in Kevin Chipman, who has helped dozens of operators optimize their menus. In any food service operation, there are certain core areas that need to run everything we do. You will find other success-building ideas inside, too: including information on creating a marketing plan, surveying customers, and saving energy. You smoothly to ensure profitability for the owner/operator. In many cases, it is will also meet two operators who have taken advantage of Brand Points PLUS. beneficial to partner with Pratts Systems Department Specialists and Technicians who are dedicated to providing service and equipment that are essential to the Last but not least, do you have suggestions for topics you’d like to see in owner/operator. Pratts Systems can be described as food service categories where Chef Connexion, or any other suggestions? Simply email [email protected] Pratts Food Service will provide and maintain essential equipment and products with your feedback. We’d also like to find out more about your operation. Is there in the categories of: Beverage; Warewash, Hygiene and Laundry; Common Area a recent decision you made that you are especially pleased with, or one that Paper; and Concession Foods and Equipment. Equipment provided is either on taught you a valuable lesson? We would like to hear about it. loan, rent or “Free to a Good Home.” As always, we appreciate that you have chosen to partner with us in running The Advantage? Pratts-employed, factory-trained Specialists and Technicians your business. We strive to validate your trust in us, each and every day, in who are focused on servicing Pratts Food Service customers and supplying everything we do. premium equipment and products such as Cielo Coffee, Bevolution Juice, Finest Call Cocktail Mix, Zep Chemicals, Cascades towels, tissue & wipes, and We want your decision to continue relying on our products and our services concessions products from Royale, Top Pop, Gold Medal, Stoelting, Twirlies, to be one of the easiest, most valuable decisions you can make. English Bay Cookies and Chapman’s Ice Cream. Sincerely, Pratts Food Service is the only major food service and retail supplier capable Jason Baranyk of supplying a full range of food concession items, equipment and takeout food President and beverage packaging to meet any requirement our customers may have. Pratts Food Service Pratts System Specialists have the expert advice and purchasing guides you [email protected] need to ensure smooth operation and profitability. Pratts “Free to a Good Home” 291196 Wagon Wheel Rd. promotions make it possible to realize instant profits on popcorn, ice cream, RockyView Alberta T4A 0E2 cookies, slush beverages, and hard and soft ice cream. 403-567-5479 pratts.ca

2 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 3 PRATTS FOOD SERVICE CAPITAL FOODSERVICE The Perfect Hamburger The Perfect Hamburger Begins With... Smith’s Quality Meats Is Bringing The Production Of Gourmet Burgers To A Whole New Level.

From start to fi nish, every step of our Burger forming used to be about process has been perfected so that as stamping out a standard product a customer you can expect as fast as possible. As a a consistently higher processor Smith’s Quality quality, better eating Meats recognized the gourmet burger. need for diff erentiation in the market place The Vemag FM250 and took on the task of Burger Former uses a exploring the various gentle, low-pressure system options available to to form burgers that look processors. After extensive homemade and have a tender bite that research Smith’s made the assessment to no other machine can produce. Meat fi bres are go with the very best equipment available, the Vemag not crushed or destroyed on the FM250 – instead they FM250 by Reiser. Customers want gourmet burgers that retain their natural alignment so that the fi nished burger eat and look homemade, and we are confi dent we can has the superior bite, texture and eating quality of a meet your needs. handmade product.

Smith’s Gourmet Burgers • Chuck Burger - 81% lean ground with sea salt, cracked pepper & no added gluten • Seasoned Burger - 81% lean ground beef • Sirloin Burger - with salt, pepper, onion & no added gluten • Prime Rib Burger - with Smith’s Signature Seasoning Sizes available: 1.5 oz slider & 3 oz - 9 oz burger

4 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 5 PRATTS FOOD SERVICE FIND YOURSELF IN GOOD COMPANY

Elm Bend Farms, The Charlton Family, Brantford, Ontario

WE’RE KNOWN BY THE COMPANY WE KEEP At Pratts, our goal is to be a consistent supplier of high quality fresh fruits and vegetables. We are committed to buying from growers whose produce meets our high food safety and quality standards.

Farmers don’t take shortcuts when it comes to quality. Neither do we. Because we’re a dairy that happens to be owned by dairy farmers. GAY LEA. BORN ON THE FARM.

6 FALL/WINTER 2016 -17 Visit GayLea.com/Foodservice. To place an order call your Gay Lea representative or distributor today. 1-888-4GAYLEA (1-888-442-9532)CHEFCONNEXION.CA 7

GL-1110_MB2-2015.indd 1 2015-01-27 12:38 PM

CLIENT: Gay Lea Foods TRIM: 8.5" x 11" COLOURS: C M Y K

1910 Yonge St., Toronto, ON JOB #: GL-1110 LIVE: 8" x 10.5" PUBLICATION: food service T: 416 484-1959 DESCRIPTION: FP 4C-Eng BLEED: 8.75" x 11.25" INSERTION DATE: ACCOUNT DIRECTOR: CREATIVE DIRECTOR: WRITER STUDIO MANAGER: APPROVALS: APPROVED GREAT ADVICE GREAT ADVICE

take-out Testing & Travelling Not every menu item is worthy of takeaway or catering. Anything that arrives looking sad or soggy should be off the list. And a Takeaway and catering are important to most foodservice operators. Want to get started? too-large menu can be off-putting: arrange outstanding your choices with subcategories to help Wish you could do it better? Let’s look at a few ideas. people order in a hurry. If you want catering to become a large part of your business, a Selling Points Manage Expectations separate sales manager and staff team may be required. There are basically three types Looks matter! An attractive menu for takeaway. A great Even for takeaway, you’ll want customers to understand of off-premise catering: 1) drop-off, 2) set flyer and enticing website for catering. They’ll help clinch what they’re getting and when. Are you delivering? You up and retrieve, and 3) full service. Each the deal! Then there’s the food itself. Have you chosen the may want to upcharge outside of a certain area. For should probably have its own price point right packaging, which keeps takeaway items appetizing catering contracts, break down categories, with careful for service as well as unique packaging. until their destination? Does your catered buffet look estimates, to be sure that you’ll meet the customer’s appealing, with artful arrangement and garnishing? budget. That said, never apologize for your pricing. If Perceived value boosts repeat business. To promote customers ask for a discount, ask them instead: “What’s work-lunch takeaway and office catering, consider paying your budget?” Know your strengths and limitations. a fee to a company such as LinkedIn for targeted lists, Catering is hard work and long hours—and dealing with such as administrative assistants. Then establish email the unexpected. An effective questionnaire can help set contact, following best practices. parameters and avoid being lambasted on social media. A CLEAR AND COMPREHENSIVE CONTRACT IS A MUST! MAKE IT AS SIMPLE AS POSSIBLE, WHILE COVERING EVERYTHING YOU NEED TO.

In Advance RESOURCE CORNER

Meet and greet the people you plan to cater for. At the • Catering start-up checklist at www.canadabusiness.ca/eng/page/2747/ very least, initiate a phone discussion. If you introduce • Successful Catering: Managing the Catering Operation for Maximum Profit yourself in person, offering a nice nibble can help sell (www.webstaurantstore.com) your services. And if a tasting is part of the process to determine final food choices, know that many caterers charge for this preview. When proposed recipes rely on seasonal ingredients, try to schedule the tasting for the same season as the event. Setting up your spread at a historic building? Outdoor event facility? Private home? Investigate beforehand; don’t be surprised by a lack of equipment or electrical capacity. Also check for possible food-safety issues. Finally, arrange staffing and rentals in plenty of time, as well as necessary permits for serving alcohol.

8 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 9 STAYING AHEAD STAYING AHEAD

All the Senses

staging Waft a tempting scent the way of incoming customers—or even streetside. Think baking bread or cakes, or grill However you define “casual dining” these days, what it often means is “on trend.” Let’s smoke. Place a speaker just outside the creative door to entice passersby with your take a look at some of the strategies and venues that give customers what they want venue’s music. Or set the tone on your today, from chef-casual to fast-casual to QSR. website, like brand-new Toronto venue Macho Tex Mex Radio Bar (www. machoradiobar.com). With fine dining Bored with Boards? trying to be more fun, and fast food looking to add sophistication, there’s Sure, a chalkboard listing specials is nice. But have much you can do to visually push your someone with artistic talent do the writing, perhaps brand. Joe Forte’s Seafood & Chop House even a simple drawing or two. Another great idea: in Vancouver commissioned custom Mount a roll of kraft paper on the wall. It’s inexpensive neon spelling out “Oyster Bar & Grill,” and easy to change. Whiteboard also works well— along with an etched mirror over another nicely framed, please. Or, incorporate updateable seating area (www.joefortes.ca). pieces with a surfboard or boat hull, wooden lattice or antique door, a car hood—anything that fits your décor. One clever kitchen installed a two-way mirror; the wine menu is written on the mirror side, and they can check on diners from theirs. Other options include a customized digital board or a projector that RESEARCH SAYS* puts words on the wall. WHAT’S FOR LUNCH? QSR, FAST CASUAL OR HOME Out & About MEAL REPLACEMENT IS A SPUR-OF-THE-MOMENT Many smart operators make the outside of their DECISION FOR MOST. building work hard. Check out the photo for Phipps Bakery Café (Toronto); the logo is tastefully

displayed from virtually every angle (www. * NPD, 4/16 (www.npdgroup.ca/wps/portal/npd/ca/news/latest-reports) phippsbakerycafe.ca), including a sidewalk sign. Others put enticements on their windows: “Fresh RESOURCE CORNER Soups,” “Gourmet Sandwiches,” etc. Show & Tell Sampling—both in-house and out—is PINTEREST: FOR Bars display an array of bottles for good reason. Why not extend another way to get attention. When a slow that thinking to food? Consider placing a small table near the GREAT DISPLAY/ train stopped several cars in front of her hostess stand with an arrangement of beautiful (and hardy!) DIY IDEAS restaurant, the owner handed a sweet snack ingredients on an attractive plate. Or how about a to those waiting. The result? Lots of social- “theme” display? Perhaps a basket of ingredients media gratitude, and some great newspaper pertinent to the season makes sense, to whet appetites PR. And remember: delivery vehicle signage! for seasonal fare. Whether your venue is quirky or classy, tell that story any way you can. Maybe your specials are inked onto paper chef’s hats: Line them up on a shelf, perched on mannequin heads!

10 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 11 IN SEASONS

It’s time for comfort food and indulgent treats, along Fall into with healthier fare. Comfort Foods

12 CHEFCONNEXION.CA 13 IN SEASONS IN SEASONS

Big Spoon get fire-cooked flavour. Liquid smoke make it hot is another option! Grill lemon halves Soups and stews taste great right now. So many seasonal and squeeze onto chicken, fish or Spicier choices heat up Canadian menus. Stir up a big pot of chili—or try vegetables; grill bread to accompany Tacofino (Vancouver/Victoria/Tofino): something else with an ethnic twist. ingredients at meat, fish or soups. Caramelize onions house-made chorizo for tacos and burritos Like Colombian-style stew: beef, more quickly using a dry, nonstick potatoes, onions and tomatoes spiced CharBar (Calgary): Hot-sauce butter and your fingertips! sauté pan over medium-high heat. with garlic, cumin, cayenne and white chimichurri sauce on wood-grilled chicken FALL Achieve charring with a culinary vinegar. For authenticity, top with torch—from broccoli to sandwich Pastaga (Montreal): Cajun-spiced almonds creamy avocado-lime-cilantro sauce. meats. Last suggestion: Braise garnish fried cauliflower A rich, North African-inspired stew inexpensive cuts of beef. Pantry brings the warmth—with chicken, staples like wine, beer, vinegar, soy chickpeas and winter squash, plus sauce, cider and purchased stock barley or farro. Flavour hits for this make the braising liquid. Then use dish include garlic, paprika, coriander, any leftover cooked liquid to simmer cumin, turmeric, nutmeg, allspice, root vegetables or cooked beans; cardamom and black pepper. Leave serve over mashed potatoes, polenta out the chicken for vegetarian appeal. or rice. Sandwich Update Pasta? Pizza? HOT & TANG From flavoured buns to classier Sales of spiralizer machines are E.G., CIE- condiments, sandwiches are profitable booming—as zucchini, carrots, beets, propositions. Enhancements like LM SUE turnips and other healthful veggies caramelized onions and curry-sautéed get turned into delicious “noodles.” mushrooms bring appeal—and the But traditional pastas still appeal: opportunity to charge more. MasterChef Canada’s recipe box Presentation also counts, as in open- includes Spaghetti Agio E Olio and faced turkey sandwiches served in Beef Stir-fry with Rice Noodles (www. shallow bowls to corral the gravy. *Technomic masterchefcanada.ctv.ca). And can FLAOUR-DEE Ethnic twists will win fans, too. Try an you believe Edmonton took eighth Indian-inspired toasted Cheddar COCKTAILS place in Condé Nast Traveler’s contest sandwich: include chopped tomatoes, for world’s best city for pizza? Venues W/CRAMLZD, onions and coriander-mint chutney. such as Tony’s Pizza Palace, Packrat ROSE Technique Tweaks Louie and Rose Bowl Pizza rock traditional toppings. Yet Neapolitan O E N Give ingredients the extra attention style continues to gain ground, thanks that makes for spectacular taste. to its thin crust and wood-fire flair. Shortcuts? Use a smoking gun filled And at Pizzeria Libretto (Toronto), OULAR ULSES with applewood or hickory chips to “Ontario Prosciutto” is touted, along with ingredients like pecorino cheese, Bas, pa chili oil and roasted garlic. & lnis

* McCormick Flavor Forecast www.mccormick.com/Flavor-Forecast-2016

14 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 15 IN SEASONS IN SEASONS

Hunker down with heartier foods and beverages. WINTER Breakfast Bonanza Cheese, Please All-day breakfast is increasingly Canada loves cheese! Savoury cheese popular. Breakfast bakes help fill the biscuits, cheddar ale soup, and cheese-y bill—they’re versatile and can be stuffed potatoes entice. Hello, Mac ’n cooked in advance for heat-and-serve Cheese Muffins! (get the recipe at convenience. They also package well www.dairygoodness.ca). And casseroles for takeaway, whether you sell featuring cheese are perfect make- individual servings or entire pans. For ahead items—simply heat and serve example, eggs, oatmeal and French on demand. How about baked ziti? toast are three great breakfast-bake Kitchen basics like mozzarella, pasta, options. Value-added ingredients olive oil and tomato sauces make come in handy here: from frozen hash Italian-style casseroles especially easy. brown potatoes and liquid eggs to Another good idea: Chicken Tortilla prechopped veggies and precooked Casserole—layered with tortillas, Good Gravy! sausage and bacon. meats, veggies and cheese. Calgary’s Melt ¹⁄³ c butter in saucepan. Add 1 small Model Milk even puts Cheddar in onion; cook and stir until tender. Whisk in Superior Sauces their apple-pie crust. ¹⁄³ c flour, 2 tsp parsley and ¹⁄8 tsp each Sauce is a simple way to boost flavour, garlic and thyme; then 3 c chicken broth. customize a dish, or bring ethnic flair. Easy Sweets Boil, stirring constantly, until slightly One increasingly popular choice is Premade brownies celebrate the thickened. (6 servings) sambal oelek, seen on menus from season with special toppings. One Pacific to Atlantic—and it’s the “go-to idea: peppermint frosting made with hot chili condiment” for Memphis Fire crushed candy canes. Or, spread on Barbeque Company in Hamilton, marshmallow frosting, lightly torch, Ontario. In Winnipeg, Deseo Bistro is and dust with red and green sugar; ladling curried cauliflower crema atop include shredded coconut if you like. eggplant and lentils. Speaking of Ever-popular spice cake can be extra “STREET FOOD” pulses (one of Canada’s largest crops), special: Frost with pumpkin, eggnog, INSPIRATION wl g it’s easy to use them for sauces and or salted caramel flavours. e frhr: a i b cn- spreads. Hummus is healthy and wapd Tja dg ad versatile, or try puréed black beans or shrc l Hn Kn edamame. Another way to bring craving flavour eg w fls. trendy style to sauces is with craft beer. For example, splash an IPA into Heat up profits with new and traditional spices. salsas for tacos. You can also cook and Hot chocolate: Spike with cayenne or 5-spice powder reduce IPAs for great accompani- Pancakes: Menu gingerbread or pumpkin-pie versions ments: Create a savory drizzle for fish, or make a sweetened version to top Sandwiches: Add thyme, rosemary or garam masala to meats ice cream. *Technomic

16 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 17 WHAT’S UP?

Fast! Easy! True Stories about

Since launching the Brand Points PLUS program, we’ve heard plenty of great comments from operators. Let’s hear from two operators about how they like the program—and see what rewards they’ve gotten with their points.

Meet Stewart Schmidt Redeeming points: Executive Chef, Bingemans, Kitchener, Ont. “It was easy! Took 10 minutes.” Collecting points since April 2015 Receiving rewards: Stewart Schmidt has a lot on his “I ordered one reward and had it plate, so to speak. Bingemans offers 2 days later. Very shocked how quick “Grand Experiences” through rewards arrive.” catering, weddings, entertainment, conferences, even camping. Stewart’s payoff so far: BPP program advantage: “We got the smoothie makers to make a smoothie bar for catering.” “To me, quality and price—then points—are important. This allows • Salton Vita Pro Plus Low-Speed Bingemans to order products like Juicer & Smoothie Maker x 2 normal with the opportunity to use • Black & Decker 16-Cup points to buy big ticket items with Rice Cooker points rather than use our company purchasing.” Checking points on bpp.ca: “I check once a month—I just buy regular products and watch the points go up.”

18 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 19 Chocolate Chunk Cookies BP+ Our Chocolate Chunk Cookies have loads of rich dark WHAT’S UP? chocolate chunks nestled in a scrumptious chewy x3 Smokey Applewood Salmon buttery tasting cookie. Dark Bran Baked Muffins with Bacon Cheddar Mashed Potatoes A nutritious blend of bran and buttermilk sweetened with molasses and sugar. A good source of fibre to start your day. INGREDIENTS

Golden Raisin Bran Baked Muffins 4 High Liner Fire Roasters™

A wholesome blend of bran and buttermilk with the added Smokey Applewood Salmon Upscale Made Easy! goodness of plump raisins and a touch of molasses and 4 Yukon Gold or Russet potatoes, peeled Imagine serving up flame-seared fish that is perfectly slow

cinnamon & a perfect breakfast muffin to start your day. and cut in 1-1/2” cubes roasted until tender and succulent without the cost and 4 Meet Anton Heimpel slices maple bacon, chopped complexity of cooking from scratch. Oatmeal Apple Baked Muffins 1 BP+X3 Thaw & Serve Chocolate Chunk Cookie I/W small onion, diced A perfect blend of oats, apples and spices mixed with High Liner’s unique flame-roasting technique with on-trend BP+ 36 x 3 oz 1/2 cup shredded Cheddar cheese buttermilk and molasses and added goodness of whole X3 Dark Bran Baked Muffin 12613 seasoned coatings delivers a sophisticated seafood entrée 1/2 cup wheat make this a warm comforting muffin reminiscent BP+X3 24 x 100 g 10% half-and-half cream that saves you time and money. Owner, Golden Raisin Bran Baked Muffin 19202 1/4 cup butter of the fall harvest. BP+X3 Oatmeal Apple Baked Muffins Wrapped 24 x 100 g 19203 salt and pepper, to taste Fire Roasters™ Features & Benefits At the Crossroads Family Restaurant, Elmira, Ont. BP+X3 Variety Pack Baked Muffins Wrapped 24 x 100 g 19404 48 x 100 g • Ready to bake-and-serve 19448 METHOD • Upscale presentation lets you command premium prices Collecting points since April 2015 Buffalo Chicken Dip 1. Cook fish as directed on package. • No need for special equipment or skilled labour This dish is a great appetizer for any menu. 2. In a large pot, cover potatoes with cold water. Bring to boil, • Whole fish fillets and loins are seared and lightly glazed reduce heat to medium and boil gently for 15 to 20 minutes INGREDIENTS - Breakfast, lunch and dinner buffets, 4 Portions - Yield: 2 oz. portion or until potatoes are fork tender. Drain and mash. 4 chicken breast, boneless, skinless 3. Meanwhile, in a skillet, over medium heat sauté bacon and 1 tablespoon plus a full menu of traditional vegetable oil onions until bacon is fully cooked and onions are tender, for 2 tablespoons ranch dressing 8 to 10 minutes. 4 ounces cream cheese, softened 4. Fire Roasters™ favourites. Anton Heimpel 1/2 cup Stir into mashed potatoes along with the cheese, cream and sour cream + 1/3 cup butter. Season with salt and pepper. BP X1 Citrus Peppercorn Tilapia Fillets cheddar cheese, shredded 2 x 5 lb 2 tablespoons 5. Serve fish atop mashed potatoes with steamed seasonal BP+X1 Smokey Applewood Salmon Fillets 8954 appreciates that BPP makes Lawry’s Wings & Things, Spicy Buffalo Seasoning Mix, divided 2 x 5 lb veggies. BP+X1 Rustic Italian Cod Loins 8955 2 x 5 lb METHOD BP+X1 Southwest Style Haddock Loins 8956 running his busy business easier. 2 x 5 lb 1. Preheat oven to 350°F. Remove any excess fat from the 8957 chicken breast. Coat in oil, then sprinkle half of the BPP program advantage: seasoning on the chicken (1 tbsp.). Bake for 20 minutes. 2. In a medium bowl add the other half of the seasoning BP+ (1 tbsp.) with 3 tbsp. of hot water and whisk until completely dissolved. Mix into the sauce: ranch dressing, cream cheese, x1 “It’s simple—I really like that there sour cream, and ¼ cup cheddar cheese. 3. Once chicken is cooked, let it rest for 5 minutes, then shred. are a bunch of products I was already 4. Stir the shredded chicken into the sauce mixture; place into a shallow baking dish or ramekin. Sprinkle with the buying and now have the added value remaining 2 tbsp. of cheddar cheese on top, and bake for 15 minutes in a 350°F oven. of having BP+ points attached to them. I can continue running my business the way I want and receive added benefit from my foodservice distributor. We don’t transition Receiving rewards: menu items based on bonus point “The BPP site quotes 4-6 weeks for opportunities, but we do instruct delivery but it has never taken more our staff to increase order quantities than 2 weeks.” Participation is simple. on any of the products we buy with bonus points during the BPP flyer/ Anton’s payoff so far: 1. BUY BRANDS Purchase qualifying Brand Points PLUS products. e-blast timeframe.” “I’ve already done two separate Checking points on bpp.ca: redemptions, and used the rewards 2. ENJOY REWARDS for personal use and gifts.” Shop online for your FREE rewards! “I look every few months to see how • Celestron Trekking Guide many points we have; then I browse Reward categories include: GPS Navigator the rewards catalogue to see what we Apparel Culinary Electronics want to redeem for.” • The North Face Terra 65 Pack Equipment Home Jewelry • Sony Blu-ray player Redeeming points: Personal Recreation Youth “It’s super easy! Pick, click and the • Buck Knives Folding Saw Join free. reward is shipped to you.” • Warbird 2.0 golf ball (12/pack) If you have questions regarding the Brand Points PLUS program, contact your Customer Service representative today. Operators with special pricing arrangements, bid pricing or national accounts do not qualify for Brand Points PLUS. A few of Heimpel's BPP Rewards Questions? • Ask your local sales representative or • Email: [email protected] or • Call our support line: 1-844-442-7722

Look for Brand Points PLUS qualifying products throughout the magazine!

20 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 21 WHAT'S UP? inspired MENU Featured Product: David Roberts Spicy Glazed Pecans This innovative product was featured on an episode of the Food Factory, as seen on the Food Network. It’s just the right blend of spicy, salty and sweet—made with carefully sourced, fresh pecans and offering a wonderful, crunchy texture. On-Trend and Versatile: • Great salad topping for greens; try it along with dried cranberries and goat cheese • Tasty bar snack—on its own or mixed with mini pretzels, popcorn, bagel chips or corn nuts • Perfect for appetizer platters; partner with mild-and-creamy or sharp cheeses • Exciting, easy dessert sprinkle for vanilla and chocolate ice creams— also pumpkin pie, carrot cake or spice cake

Featured Product: Castello Smoked Gorgonzola Wheel This Gorgonzola gets its inspiration from the fine tradition of Italy, yet has that North American twist. While embodying the classic “blue bite,” ours is slightly saltier and firmer, making it easier to use. Naturally double smoked with a selection of hardwoods, including applewood. Fabulous Customer Appeal: • On the cheese plate: whether for appetizers or dessert, this selection stands out • On pasta & pizzas: adds depth of flavour, especially for vegetarian choices • On salads: crumbles easily to top green salads, pasta salads and slaws • In sauces & dips: brings a delicious, rich flavour of piquancy, smoke and salt

22 FALL/WINTER 2016 -17 OPEN MENU

“ A proactive approach to your menu can increase profits by 5–15%.” So says Kevin Chipman, Menu Engineering Expert for Pratts Food Service. Kevin has logged more than two decades in the hospitality industry, including 10 years meeting with chefs, managers and owners of independent restaurants, hotels and bars to hone menu and marketing strategies. Here’s plenty of great advice.

We Have The Mix to Match

Customers can choose from a wide selection of the finest and freshest nuts, chocolates, dried fruits, and baking ingredients. If you want the best, always look for the David Roberts brand. For close to 30 years David Roberts has built their name by offering only the freshest and finest quality products. davidrobertsfood.com 24 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 25 OPEN MENU OPEN MENU

product. “I always recommend using a feature menu to not only test a new product but to test prices. Also, change your menu at minimum once or twice a year. “Determine plated food costs for everything. Knowing your costs and usages allows you to use a menu Kevin Recommends engineering worksheet to determine what items need attention. You don’t “There are a lot of resources, but want your most popular items to be I find www.restaurantowner.com and the least profitable, or fall below the Restaurant Startup & Growth magazine average profit per item.” to be well worth the money.” Name Your Price More pricing tips? “The ‘right’ price is the highest one customers are happy and willing to pay. This is a trial-and-error process: Don’t assume you know! Prices must be competitive and reasonable. Then mark up each menu category independently and Time Well Spent differently. And I suggest taking the visual emphasis off price; that’s not “Being a working manager for many what you’re selling. Stagger prices— years, I understand that menu have them directly follow item names engineering could easily fall to the or descriptions. In either case, use a lower end of the priority list. But if you similar font, maybe even one size make it a part of your responsibilities, smaller. Remove the dollar sign. Like you’ll probably be ahead of your always, there may be exceptions.” competition: I estimate at least 90% of independent F&B establishments Easy on the Eyes don’t do this. I’ve talked to hundreds of folks, and the majority admit that How do guests really look at the A) they don’t do menu engineering menu? There’s the “sweet spot” theory, for reasons such as lack of time or which advocates positioning your skill, and B) implementing it would most profitable items in the middle- definitely help their business.” right page, then upper-right, then top and bottom left, respectively. Another Gross Profit study asserts that customers read a menu like a book, and to design According to Kevin, menu pricing it accordingly. (www.dailymail.co.uk/ should be based on maximizing gross sciencetech/article-2095034) profit, not minimizing food cost percentage. To calculate, subtract the total cost of ingredients from the selling price. Other relevant factors? 1) Cost of production labour, 2) level of competition, and 3) uniqueness of

26 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 27 OPEN MENU

Since most customers order appetizers, salads or soups first, then entrees, it makes sense to keep that traditional sequence, solgt says Kevin. Highlight your most profitable items with “eye poial ies wt magnets”: like photos, different colours or pop boxes. “Hide” EGGS less profitable items or categories by placing them next to The World’s Most Perfect Food e mges something that jumps off the page screaming “buy me!” BIG BURGER Just My Typeface “Having a font that’s too small is a mistake I see a lot,” says Rich in nutrients like protein and Five Ways to Win with Value Added Eggs SECIAL FEATURES Kevin. “Any font and size should be clear enough for people to calcium plus they’re virtually read not just in the daytime, but in a partly dimmed room. Size indispensable. 1. Use them anywhere you’d 4. Add them to your Ue a may vary depending on the font, but as a rule try not to go Yes, eggs are amazing but… Shell use shell eggs. beverage menu. below 12 point. Although script fonts may be a little different eggs break. Shell eggs only have 5 faue MN or look nice, some are more difficult to read. General rule—use • Liquid eggs are shell eggs, only • The smoothie is the perfect health weeks shelf life. Shell eggs aren’t a neutral serif and sans-serif combination. And choose they’ve already been cracked, fix for people on the go. Expand t ts po u t practical to store and, with shell eggs, contrast: Between headers and names of dishes, or between beaten, and pasteurized so they your smoothie options by adding there’s always waste. & PIE names and descriptions—be sure fonts contrast enough.” have better shelf life and are a shot of liquid egg white for a Value added eggs have all the easier to store than shell eggs. protein boost. delicious taste and nutritional 2. Build grab’n’go breakfasts. 5. Let them inspire you. benefits of shell eggs, but with added • Who says a fast breakfast can’t be • The ways in which value added convenience, better shelf life and delicious and nutritious? eggs can be elevated are limitless. minimal waste – not to mention From stuffed signature omelets to guaranteed food safety and better 3. Serve them in bulk. quiche or frittata. portion & cost control. • For high volume foodservice, photo play Value added eggs. Now that’s the value added scrambled eggs Value Added Eggs…….Put them to world’s most perfect food. are ideal. work for you! Kevin says: • Professional photos—of your own product—are best; a few hundred dollars provides several shots that can be used in many ways. • I tend to use stock photos, but avoid completely plated dishes and often have part of the picture coming off the page.

28 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 29 MARKETING 101 MARKETING 101

Marketing has its lucky breaks, like if a national celebrity happens to walk into your establishment. Much of the time, though, planning and effort bring the results. Don’t let your Big Marketing Plan always get pushed aside by the day-to-day.

Put It in Writing Most operators find that a written plan helps them organize their ideas, create better ideas, and implement those ideas effectively. Simple Excel sheet? A few pieces FOR of paper? A formal, business-type report? Whatever PLAN works for you! There are even templates available online. Many operators prefer to create a one-year plan, for synergy and comprehensiveness. Thanks to social media, you can also schedule spontaneity! Example: For winter, make a note to tweet a discount tied to a record snowfall. SUCCESS Customers, Competitors Defining your customer base and potential targets is essential. If you’ve been in business a long time, surely demographics have shifted. (Check out the article on surveying customers, page 47.) Also take stock of the competition in your area, noting changes that have occurred—or may occur soon. Remember that rivals for food and beverage sales can include grocers and convenience stores.

30 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 31 MARKETING 101

Partnership Possibilities etc. And do you have a van or food “ truck boosting your brand? Should Mrei g i itvs Are there businesses or organizations BUILDING you? Chains continually identify ways fcsd o you can team up with for promotions? to advertise themselves (and boost LOYALTY a d REPEAT You might tie in to a local cinema or revenue); Tim Horton’s sells coffee- BUSINESS, i cui g live-theatre production, for example. related holiday merchandise, for SOCIAL MEDIA, rmi Nonprofits could also be a good fit. In example. There may be untapped i pra t” t euie. your marketing plan, outline people opportunity for your venue; your to approach and what you might marketing-plan process is the time to propose; then prepare to brainstorm think about it. goodfood more strategies if you get a meet-up. And do your employees have great Watch Your Language marketing suggestions? You may *2015 Canadian Chain Restaurant Industry Even if you can post to Facebook in Review www.restaurantinvest.ca/site/ never know—unless you ask. restaurant_invest/assets/pdf/2015_ your sleep, it never hurts to evaluate canadian_chain_restaurant_industry_ review.pdf Timing Is Everything what you say and how you say it. Keep a record of the social-media posts Adopt, adapt and improve—so keep that get the best results. And do you evaluating, and create a calendar as sometimes wonder why so few part of your plan, to help you organize customers pop in for a drink? Look tasks. Monthly: Remove outdated how Ayden Kitchen & Bar (Saskatoon) i information from your website—if let’s categorize% positions themselves on their website: 2014,3.9 your design contains “news,” you “Whether you’re going in for a full Sample categories for your marketing plan: must stay current—or switch that o dining experience, an after-work CAMPBELL’S AD rsarn function to social media. Daily: Check • Advertising—print,epnes wre email, fr billboards, cocktail, or a night-cap […].” bus cards, flyers & newsletters Facebook, Twitter, Yelp, etc. for any Campbell’s® technical needs, customer complaints And here’s a to-the-point description Low Sodium • WebsiteMARKETING. Chicken Stock that should be addressed, or shout- for a popular chain’s West Trillium • Social media outs that ought to be responded to House location: “Oliver & Bonacini’s • Events with enthusiasm. bright, stylish dining room offers • PR cozy tables by the fire in winter and Large vs. Small breezy pond-side terrace seating in • Menu(s), table tents, posters How long since you freshened your summer.” Review all communications • Other—van, food truck, tent logo? Each year, you should take a for relevant customer draws. Then Promoting what: look at the tangible things that affect include sample wording as part of your marketing plan. • News (events, product, remodeling, hours) your marketing success—including • Catering, delivery, takeaway signage, awnings, window dressing, • Discounts & specials Introducing Campbell’s Scratch Starters™ – a full line of flavourful broths, stocks and bases that make it easy to create scratch soups your customers will crave. Because when you start with Campbell’s, every soup story ends deliciously.

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34 FALL/WINTER 2016 -17

Route# Date: Prod AD Proofer/Writer AE CD Studio Billing # CCA31155 Tracking # CCA31156 File Name Cr. Director S. Martineau Bleed 4.375" x 11.25" CMYK Insertion: Art Director M. Sullivan CCA31156_PerfectBeginningThirdPgAd_ChefConnection_EC.ai Trim 4.25" x 11" Chef Connection Copy Writer S. Martineau Initial Keyline Date: 6.15.16 Account C. Gerth Live 3.75" x 10.5" (July Issue ‘16) Production A. Wood SIZE

TEAM Product: Tra c C. Bandstra NOTES Scratch Starters COLOR USE COLOR Retoucher R. Hansen ALTS

Keyliner R. Ortiz Slug Created: 1/31/12 Printed @ 100% Unless Indicated TASTE NATION TASTE NATION

Ah, Cheese So many app menus feature cheese, but it’s the details that make these restaurants stand out. The several western locations of ROCK CREEK TAP AND GRILL cleverly bring cheese to the table: just look at their Very Gouda Spinach Fondue presented with lemon herb crostini, Five Cheese Poutine slathered with Jack Daniel’s peppercorn gravy, and Baked Brie & Berries drizzled with a balsamic berry reduction. In Quebec, there’s a plethora of cheesy choices. Like Brie with Nuts & Onion Chutney courtesy of CAFÉ BISTRO L’ANCESTRAL (Sainte-Anne- des-Plaines), Parmesan Fondue from STRATOS PIZZERIA (several cities), and Croquettes de Mac and Cheese from ODYSSÉE RESTO AMBIANCE (Drummondville). Mighty Meaty Protein is always sure to please a hungry crowd, but in combination with beer, it’s worth returning for. Starters LE MOULIN RESTAURANT BAR in Gatineau, Quebec,

with More Doing More • Enigma (Vancouver): Edamame • Copper Coil (Squamish, B.C.): Mac & Cheese Balls • Lyna Lê (Gatineau, Que.): Salmon and Shrimp Comets

knows the way to their patrons’ hearts: a platter of sausage made with—and paired with—the products of its in-house microbrewery. Another trendy approach, the Selling ethnic mash-up, sounds especially good when it’s a Moroccan Lamb Spring Roll served with mango chili sauce—a specialty of THE GARRISON PUB & EATERY in Calgary, Alberta. Wings Take Off Classic chicken wings are never a bad idea, but many venues are giving them a new spin. In Kitchener, Ontario, Power LANCASTER SMOKEHOUSE smokes their jumbo wings and teams them with five house-made sauces, including Tasty and good-looking noshes make the “Fullilove” Hot. A food truck helps spread the wings, and best first impressions with customers— weekend takeout is by appointment only. In Canmore, and boost profits for operators. Creativity Alberta, IRON GOAT PUB & GRILL buttermilk-fries their counts here! Ingredients, presentation chicken wings; customers choose from a list of sauces and rubs, like Dill Pickle Sour Cream & Onion. The Iron and naming: It’s all important. Here’s Goat also offers a unique twist: Chipotle Mango Duck your connexion to the best appetizers Wings. (Check out their online catering menus, too.) in Canada.

36 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 37 TASTE NATION TASTE NATION

Tip: Even when you start with premade, there are many ways to add special touches. Ways to Boost Appetizer Sales For example, mix purchased hummus with fresh herbs. Make your appetizer menu hard to resist! Then, make a great first impression to ensure repeat business. What’s more, From the Sea Something Different the lines between appetizers, small plates, entrees and sides are blurring—another reason to revisit and possibly increase House-smoked mackerel and salmon are on the Smoked Beer Bread? “Chicken Lips”? PUMP HOUSE in Moncton, Charcuterie Board at BLUE MUSSEL CAFÉ (North Rustico New Brunswick, has plenty of fun—and flavour—on their your list of appetizer options. Some venues are ditching the “appetizers” label altogether. They favour using categories Harbour, P.E.I.). Potatoes and cheese are combined with “Tap’etizers” menu, which also features a “Sorry No like Warm-Ups, Small Plates and Shareables. Other operators like specific terms, e.g., Flatbreads. crab for the signature Crab Cakes, which come with a Returns” policy on the Hell Fire Wings XXX. And if side of green tomato chow. Local Manitoba fish makes you’ve never thought of deviled eggs as crispy, that’s how the Pickerel Sticks at LE GARAGE CAFÉ in Winnipeg, as BRUCE STEAKHOUSE of Kincardine, Ontario, makes Be unexpected (yet expected). Create synergy. does the “light and crisp” preparation and house tartar them, with panko breading. And the RAD BROTHERS of sauce. Speaking of “light,” TOBERMORY BREWING CO. & Milton, Ontario, demonstrate a great idea for repurposing This is the place to be creative, so that your You want appetizers that fit your concept. GRILL in Ontario cooks calamari on their namesake grill basic ingredients: Skillet Sizzler Dip with seasoned offerings are unique and exciting. Yet, the However, why shouldn’t an Italian restaurant instead of frying. ground chuck, roasted peppers, onions, melted cheese 1 most successful items will be familiar 3 serve spring rolls? If they’re filled with beef blend and corn chips for scooping. enough that guests know whether they’ll like them. and rosemary, and ladled with a zesty tomato sauce, you How to proceed? Test the market! Try different spices could have a winner! By designing an appetizer list with and spice blends: like chilis, curry and harissa. Try a tasteful pairings of wine, beer and/or cocktails, you’ve range of dipping and drizzling sauces: for example, also designed a solid profit opportunity. cilantro-lime for jalapeño poppers. And try swapping expected ingredients for something different, like one venue that serves sushi with smoked duck instead of seafood. Ideas are everywhere, from industry trend reports, to trade shows, to the websites (and dining rooms) of other restaurants.

Name, describe and plate to entice. A well-selected name helps sell any appetizer. Like the Salt Spring Island 2 Cheese Boards, featuring locally sourced fine cheeses, atCRACKED PEPPER CATERING in Whistler, British Columbia. On the menu at WAYNE GRETZKY’S TORONTO, the pierogies are spotlighted as “Grandma Counter the cost. Gretzky’s favourite!” along with the need-to-know info: Creating several shareable platters allows “cheddar & potato, caramelized onions, bacon, sour customers to split the bill and lessen the cream.” (Also note their Buffalo Cauliflower Bite, a 4 guilt of “spoiling” their meal. Also, happy vegetarian substitute for chicken wings.) hour specials give individuals and groups alike a reason And do make appetizers as attractive as possible; they set to come in—and order some bites to go with their drinks. the tone for everything that follows. Find interesting and Wait staff is your ally here: Servers should taste all exciting ways to present your offerings, like baskets lined appetizers so they’re ready to answer questions and with checkered deli paper. Fun skewers and toothpicks, encourage customers rather than just take orders. Train colourful garnishes, and artful arrangements are easy servers on how a smile and enthusiasm will boost the strategies that ensure every item has a “wow” factor—and check total, and their tip. Back of the house, consult with help your establishment stand out. your foodservice distributor to identify premade items you can customize, and ask for help in determining gross profit on your recipes.

38 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 39 COST CHECK Save Energy, BoostProfits

Today, many customers care about your environmental footprint. But there’s an even better reason to reduce use of water and energy: It will save you money. How low can you go?

Variety. Quality. Innovation.

CHEFCONNEXION.CA 41 COST CHECK COST CHECK

for maximum efficiency, keep gas burners and grates free of charred food build-up, And have equipment serviced regularly.

28% HVAC improvements. Or, visit the Natural Resources Canada website for a Heating, ventilation and air Portfolio Manager tool: www.nrcan. conditioning take the biggest bite of gc.ca/energy/efficiency/buildings/ your energy budget. And for most energy-benchmarking/3693. restaurants, that’s about 28 percent of their total expenses! Efficient, up-to- 20 Minutes date equipment makes all the difference here. Consider investing in Most equipment needs only that a programmable thermostat—and much time to preheat. Lights, hoods, making the effort to program it. Make ranges, computers, signs, fans—all sure vents are not blocked by furniture these can simply be shut off, to save or other items, and regularly clean money. Speaking of time: Every both vents and filters. Window shades second a freezer door is open or a and adjustable awnings can keep burner is on with no purpose is a interiors the right temp. Sealing and waste. Employees are your allies here. insulating ductwork costs far less than the savings you’ll see. In Hot Water? Many utility companies offer free Cutting your use of heated water assessments to help you identify and saves on two different bills! First, use track your energy use for each cold water whenever possible. Ask function—and thus target effective staff not to use running water to thaw

isal ue t m r K e rne lw-fo & Mt o bres Cen It’s OK to ask guests fues S nos if they want water-- the automatic pour is no more.

42 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 43 COST CHECK

big fan • Install evaporator fan controllers on refrigerators

• Upgrade to ECMs (electronically commutated motors) • Swap in variable-speed hood fans SEASONING

frozen foods, and to turn down valves when appropriate to the task. As for equipment: Start the dishwasher only when full, and consider installing boilerless steamers and combi ovens. Other strategies? Easy and inexpensive: Insulate hot-water pipes, and reuse excess water from steamers or other appliances for secondary cleaning tasks. With the Flow It’s OK to ask guests if they want water—the automatic pour is no more. In addition, drips and leaks make a big Staff for Success impact on your water bill. Regularly inspect faucets, and get them repaired right away if there’s a problem. Finally, Getting employees on board is crucial. low-flow, pre-rinse spray valves are designed to be just as • Make efficiency part of training and effective as standard models. (They also help boost job evaluations. dishwasher efficiency.) The very best valves use as little as 0.64 gallons per minute. ﬂavour, NO • Delegate specifics, such as cleaning BIG ARTIFICIAL Rearrange, Retrofit with steamer water on the a.m. shift. COLOURS OR Situating a refrigerator right next to a range makes the • Use reminders: signs, stickers fridge work harder. Can you separate your “cool” equipment FLAVOURS and compliments! (including ice machines) from your cooking equipment? Also, it makes sense to group broilers, steamers, etc. under less mess! • When water and energy reduction the same vent whenever possible. What’s more, ditching Watch the wings fly off your menu with LAWRY's WINGS dry seasonings! goals are met, share the news. standard fixtures for fluorescents and LEDs can lighten the energy bill. Add strip curtains to walk-in freezers, use These unique seasonings create a crispy, melt-in-your-mouth coating to deliver the big, closed display cases, replace fridge-door gaskets with bold flavours your customers crave without all the mess of a wet sauce. magnetic ones. Low-cost enhancements like these decrease Available in six mouthwatering flavours: Lemon Pepper, Maple Bacon, Sriracha, energy consumption and increase cost savings. Barbecue, Mango Habanero and everyone's favourite, Buffalo!

®Reg. TM McCormick & Co., Inc. Used under license. 44 FALL/WINTER 2016 -17 www.ClubHouseforChefs.caCHEFCONNEXION.CA 45 GOOD BUSINESS Reap More Rewards With English Bay Muffi n Batter English Bay muffi n batter has many exciting and creative uses - try making a muffi n loaf or dessert waffl es. English Bay muffi n batter is Dessert Waffl es now part of the Brand Points Plus Rewards Program. 1. Spray wa e maker with Gourmet Batters Deluxe Batters cookie spray and pre-heat according to directions • Lemon Poppyseed • Orange Cranberry • Golden Raisin Bran • Morning Glory 2. Stir batter to evenly distribute • Oatmeal Apple • Raspberry Yogurt inclusions • Chocolate Chip • Pralines & Cream 3. Spoon mu n batter into • Double Chocolate • Cinnamon Coffee Cake wa e make. Approximately • Apple Cinnamon • Fruit Extreme 3 tablespoons per side • Blueberry • Cornmeal 4. Bake 5 to 7 minutes - until • Carrot wa es are golden and come • Banana out easily Plating Suggestions Were we Spot on? Poor • Banana with ice cream 1 2 3 4 5 Poor chocolate and strawberry Please circle a number to rate each area: 1 2 3 4 5 Poor sauce Food Quality Excellent 1 2 3 4 5 Poor • Raspberry yougurt with ice Menu Variety Excellent 1 2 3 4 5 Poor cream and raspberry sauce Service Excellent 1 2 3 4 5 • Chocolate chip with ice Atmosphere Excellent cream, chocolate sauce and SURVEY Cleanliness Excellent caramel sauce How frequently do you visit us?

Would you recommend us to a friend?

How was your overall experience today? says If only we could offer a mind-reading service! Is there anything we can do better? However, there are many ways to find out what customers are thinking, and more You help make our café an even more enjoyable Spot! If you give us your email address, we’ll send you a coupon for a free Spot o’ Tea (or Coffee)! If you'd like about what they want. text notifications about our specials and upcoming events, please include your mobile number.*

Name

Mobile CHEFCONNEXION.CA 47 (We never share your information with marketers.) *Depending on your rate plan, data charges may apply. GOOD BUSINESS GOOD BUSINESS

The Right Questions A bright-colour paper helps invite customers to answer your questions. Effective surveys get right to the heart So does having servers say something of what you want to know. Should the like: “Here’s a couple of things we’d list of sandwich options be larger, or really appreciate your input on.” And smaller? Ask. Looking for feedback on some people prefer to address issues your takeaway staff? Ask. Wondering in this manner. As one TripAdvisor if the décor seems tired? Ask. Last but customer stated, as part of her not least, most experts advise adding complaint about service: “I asked the an open-ended question at the finish. hostess for a comment card, and she Examples: What could we do better? just looked at me and said ‘we don’t Would you recommend us—Why or have comment cards.’” why not? The goal is to learn things you can’t Opinion Goldmine find out any other way. (Which dish Social media, intimidating as it can sells best? Your data metrics should be, is often a window into the strengths Is yours a fun, hip kind of place? already tell you.) and weaknesses of your operation. Let the survey reflect that. Online, On Target Especially if you respond calmly and helpfully to any complaints. For most If you collect email addresses, sending third-party social media platforms, a survey to customers can be just that there’s an option to offer an olive simple. Put the survey questions right branch and take specifics to a more in the message, or include a link private discussion. So, for example, to a service such as SurveyMonkey. you can direct the conversation on SHORT: Facebook, Twitter—whatever social Yelp, with daily monitoring and

media platform you use, you could TOILES

carefully worded responses. É occasionally ask one question relevant 5 S RE to your business right there. Face- Set the Tone book also offers the capability of a Is yours a fun, hip kind of place? Let regular survey; options are continuing the survey reflect that. “We love Q ETOS to evolve (www.facebook.com/simple. taxidermy and red-vinyl booths— I AO T RG T surveys). Canada’s own Humpty’s what’s your opinion on our décor?” chain prominently asks for “Feedback” Multiple-choice answer possibilities on their website: That’s more can reflect your personality, too: “Not SEET: appealing than a “Contact Us” button. for me; Needs freshening; OK; Quite Tabletop Q comfortable; Please decorate my cnie home.” Then the open-ended question, rwrig The classic “survey with the check” “Do you have any ideas for us?” Even still has its place. Make it postcard if your style is more formal, surveys cso e size or half a sheet of paper—in other can still be interesting or enjoyable. words, make it visually “short.” Chain Examples rs os A glance at what & how others are doing: more info: • Beavertails survey--www.surveymonkey.com/r/5G2N99H • C-Lovers Fish & Chips comment card--www.c-lovers.com/comments Here’s an excellent discussion of restaurant surveys, at www.surveygizmo.com/survey-blog/restaurant-surveys-back-to-basics/. • Ricky’s All Day Grill--www.tripadvisor.com reviews

48 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 49 GOOD BUSINESS

Thank You, Thank You The best surveys offer gratitude—not necessarily in the form of discounts, offers or “points.” A message of appreciation via email or snail mail can be effective. Or, offer special treatment—like a patio or windowside table for a respondent’s next visit, if possible. Surveys in the form of a contest may also reap desired knowledge. The prize can be nominal. Safeway offers an example of a more elaborate pairing of survey and contest, with a bigger prize ($100 gift card) and longer term (about 1 year). Details here: https://onlinekmc.com/downloads/customdownloads/ safeway_sweepstakes_rules_en.pdf.

50 FALL/WINTER 2016 -17 Juicy, tender and irresistable

ikolaos chicken bites and tenders are the perfect start to building N a delicious menu. Asian inspired to mediterranean inspired the different flavour combinations are endless. Nikolaos Fine Foods have the products and the quality to make your menu the taste of the town.

Don’t have a drive-through? Curbside easily ﬁ nd them. It also advertises and a small investment in printing pick-up is becoming an increasingly your curbside service as customers can extend your brand recognition popular option to drive business walk in. The parking spots should be beyond your parking lot. Polarpak growth and keep customers. near a window and easily accessible to has a comprehensive line of The idea is quite simple: a customer your designated pickup station. packaging products that will meet calls in an order, drives to the Dedicate sta . Service is key to your take-out needs. restaurant, parks outside and the generating repeat curbside business. Ensure pickup is quick and order is delivered in person to the If you have a host stand, you might e cient. It’s imperative to minimize car. Customers love it because they able to leverage that sta to run trips back into the restaurant, so don’t have to get out of the car, and the food out if it won’t negatively make sure your curbside sta carries restaurants like it because it increases a ect your dine-in guests. It’s best to cash to make change. They should sales without adding seating capacity. dedicate sta to take orders, watch for be able to take credit card payments If you’re considering starting a arrivals and deliver food to cars. at the car by using a secure, wireless curbside pick-up service, or you have Use quality packaging. It’s worth credit card terminal or a mobile one in place, here are a few tips you spending a little extra on quality payment method. can follow carryout containers to make sure Plan for e ciency. Reserve a few hot foods stay hot, cold foods stay parking spaces near your front door cold, and liquids stay in containers. It for curbside pick-up only. That ensures helps preserve the guest experience your customers have convenient all the way home. Containers also places to park and that your sta can o er valuable advertising space, Nikolaos Chicken Bites with Buffalo Sauce 52 FALL/WINTER 2016 -17 RECIPE CENTRAL

Rustic Beer [FLAVOURED] Bun

Celebrations with friends, family get-togethers, business gatherings, catering operations—many restaurants look to compelling appetizers and hors d’oeuvres to help ensure success, especially during the holidays. You’ll see healthier You’re Smokin’ BBQ Bun How “Sweet” it is Potato Bun options, too, using savvy strategies like including veggies or swapping Greek yogurt for mayo in party dips. Enjoy!

Don’t Worry, Be ’Appy!

It’s Better with a Brioche Bun Well Done Steak Spice Bun

Make a Toast-er Bun

When it comes to Weston Foods, a bun is not just a bun. It’s the host with the most, it’s the first impeccable impression, it’s what you embrace before you eat and it’s the first bit of an incredible bite. Our six new innovative buns are crafted to inspire distinctive and delicious recipes that will change the perception about how they can significantly increase your menu appeal and the customers appetite. Each has a distinctive flavour, texture and profile that will raise your menu mmmmmagination.

International Pacific Sales, (West) 604-273-7035 Taktik Marketing, (Quebec) 514-389-2553 Magnum Food Brokers Inc. (Ontario) 905-474-1500 Amca Sales & Marketing, (Atlantic) 902-468-1501 CHEFCONNEXION.CA 55 RECIPE CENTRAL RECIPE CENTRAL

SMOKE ’EM EASY PEASY Employ your smoker, buy pre-smoked items, or use liquid smoke for deep—and trendy—flavour. Premade items help you get the apps out fast, and these recipes are super simple!

SMOKED CHICKEN DIP MINI ZUCCHINI “PIZZAS” QUICK! Grilled bread plus garlic equals bruschetta, Serves: 8–12 A great way to get your veg: Cut 3 large zucchini into and almost anything goes on top, from seasonal ¼-inch rounds. Arrange rounds on a baking sheet, brush INGREDIENTS ingredients like tomatoes and basil to cured meats, with EVOO and bake at 400 degrees for about 5 minutes. cheeses and purchased spreads. 6 cups smoked chicken (or turkey) Spoon a thin layer of marinara or pizza sauce on top of 8 oz cream cheese, softened each round; then add shredded mozzarella and a slice of 1 cup Greek yogurt pepperoni. Sprinkle with dried oregano and bake about 10 more minutes, until zucchini is tender. 2 Tbsp ranch dressing (or blue cheese) 1 cup hot sauce SWEET+SOUR MEATBALLS FIG & HAM FLATBREAD 2 small celery stalks, finely diced Start with 24 purchased, cooked meatballs and combine Begin with a ready-to-use flatbread. Spread with fig jam 1 cup shredded cheddar with this terrific sauce, made with canned cranberry. Brown and place thin slices of premium ham or prosciutto. meatballs (about 1½ inches in size) in a skillet Dot with bits of goat cheese, grind on some fresh black 1 tsp each garlic powder & celery salt with oil. Drain excess and add two 14-oz cans whole-berry pepper, and broil until the ham or prosciutto is slightly Salt & pepper cranberry sauce, ½ cup water, 2 Tbsp cider vinegar, crisp around the edges. If you like, scatter several leaves 3 Tbsp brown sugar, and 2 Tbsp low-sodium soy sauce. Stir of arugula on top before cutting horizontally into strips INSTRUCTIONS gently, cover and simmer on medium-low until meatballs for serving. Preheat oven to 375 degrees. Mix all ingredients in large are heated through. Spoon out enough sauce bowl and portion into 2 small, greased baking dishes or to serve on the side. 8x8 baking dish. Bake 15–20 minutes, uncovered, until dip begins to bubble. Serve with baguette slices, chips or the healthy choice: celery sticks.

SMOKED BACON-TOMATILLO GUACAMOLE Serves: 24–30 Smoke 12 slices bacon at 250 degrees for 60–90 minutes; and 12 tomatillos for about 3 hours. (Or, use presmoked versions.) Cool, then chop bacon and dice tomatillos. Mix with 12 thawed frozen avocados—mashed to preferred consistency—plus 6 Tbsp lime juice, 12 Tbsp finely minced shallots, and 12 Tbsp roughly chopped fresh cilantro. Serve with corn chips. (Also great in shrimp tacos.)

QUICK! Marinate smoked salmon briefly in lemon juice, Dijon mustard, black pepper and brewed black tea (or vodka). Serve on cocktail rye, topped with red onion, capers and dill.

56 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 57 RECIPE CENTRAL DEPARTMENT

DECEPTIVELY HEALTHY Flavour and comfort plus vitamins and minerals. Yes, please! Tuna SPICY SWEET POTATO SKINS Bruschetta Serves: 6

INGREDIENTS INGREDIENTS 3 medium sweet potatoes 1 can Admiral® albacore tuna ¼ cup olive oil 2 plump Roma tomatoes, 1 Tbsp lime juice diced 1 clove garlic, minced red onion, chopped 1 chipotle pepper, minced 3 cloves garlic, minced ½ tsp each dried oregano, chili powder & cumin c up black olives, chopped 2 cups spinach leaves, shredded cup extra virgin olive oil 5 oz sharp white cheddar fresh basil leaves INSTRUCTIONS salt & pepper to taste Preheat oven to 350 degrees. Wash sweet potatoes. 1 Boulart® traditional Prick all over with fork. Place in baking dish and bake baguette, cut into 50–60 minutes. In medium bowl, combine all other thin slices ingredients except spinach and cheese; set aside. Wilt spinach in the microwave. When potatoes are done, remove, cut in half lengthwise, and let cool 5–10 minutes. ® Turn oven up to 400 degrees; then brush skins with a bit DIRECTIONS of the chipotle sauce and bake again 5–10 minutes to crisp. 1. Preheat oven to 425°F. While baking, mix spinach with sauce. Pull potatoes out one last time and top with spinach mixture and cheese; 2. In a medium bowl, combine broil to melt cheese. Not All Tuna Is Alike the Admiral albacore tuna, Make-Ahead: The first step of baking potatoes can be done tomatoes, onion, garlic, olives a couple of days beforehand. Not all tunas are created equal but possibility and a healthy option for and olive oil. Season the albacore tuna is created to satisfy any patrons. When restaurants provide mixture with salt and pepper menu. It’s milder taste and ﬁrm white new and unique menu ideas—it keeps to taste and gently mix. customers coming back for more! ﬂesh allows for a variety of menu 3. Let the mixture sit while you applications and it stores for up to Consider utilizing albacore canned slice the Boulart traditional 3 years, which can save any chef in tuna to create a light dish like a tuna baguette into -¾ inch CAULIFLOWER DIP QUICK! Blend 1 lb hummus with 10-oz jar sun-dried a pinch. bruschetta. Not your average tuna wide pieces. Boil 1 bag cauliflower florets with a couple of garlic cloves tomatoes in olive oil, 2 Tbsp tomato paste and Guests are demanding healthy, quick sandwich but open face and with a until florets are soft. Sauté 1 medium onion (thinly sliced) 1½ tsp smoked paprika; serve with better-for-you 4. Place 1-2 tablespoons of the twist or tuna rolls with fresh leafy on medium heat with 1 tsp each ground cumin and salt baked pita chips or raw veggies. service meals that are customizable mixture onto each slice of greens and vegetables. Both dishes until translucent; then increase heat to medium high and and unique to the average fast bread and place onto a lined cook until browned. Transfer onions to blender and add can be customized by interchanging food salad. Customers want the baking tray. drained cauliflower along with 3/4 cup Greek yogurt, opportunity to make good eating proteins but the key is to provide 5. Bake at 425°F for 3 Tbsp lemon juice, 1 tsp lemon zest, and 1 Tbsp dried choices when they are out and by options to satisfy the customers taste. parsley. Endive leaves are healthy options for scooping, approximately 8 minutes. restaurants providing options for them To enhance the dish further, serve or use your favourite bread, sliced thin and toasted. to choose from, they begin to feel in the tuna alongside a quinoa salad— 6. Dress the bruschetta pieces Make-Ahead: Covered and chilled, dip stores for control. Think about changing up your keeping it light and healthy but not with a fresh basil leaf up to 5 days. menu and including tuna as a protein feeling like “rabbit food.” and serve.

58 FALL/WINTER 2016 -17 CHEFCONNEXION.CA 59 Art Direction / Layout: Newhall Klein, Inc. Chef Connexion is published twice a year by Greenbridge Foodservice in partnership with the following distributor members: ADL Foods 400 Read Drive Summerside, Prince Edward Island C1N 5A9 888-235-6455 adlfoods.ca AOF Service Alimentaire 2150 rue Sigouin Drummondville, Québec J2C 5Z4 819-477-5353 aof.ca Capital Foodservice 10 MacNaughton Avenue Caledonia Industrial Park Moncton, New Brunswick E1H 3L9 Next Issue: SPRING/SUMMER 2017 800-561-7026 capitalfoodservice.ca For the upcoming Chef Connexion, we’ll once again take the pulse of the Canadian Flanagan Foodservice restaurant industry to bring you plenty of practical information. You can look 145 Otonabee Drive Kitchener, Ontario N2C 1L7 forward to carefully researched, lively articles about topics that mean the most to 519-748-2190 fl anagan.ca you and your profi tability. What’s more, we’ll shine the spotlight on the many great Multi Plus DM Inc. ways you can take advantage of . 10389 Côte de Liesse Dorval, Québec H9P 2Z3 866-745-8881 multiplusdm.com AD INDEX Pratts Food Service (Alberta) 291196 Wagon Wheel Road Rocky View County, Alberta T4A 0E2 Pg Advertiser Pg Advertiser 403-476-7728 pratts.ca BC Alasko Foods Inc. 7 Gay Lea Foods Pratts Food Service (Manitoba) Fully coated 18 Arla Foods IFC Maple Leaf Foods 101 Hutchings Street 33 Campbell’s Foodservice 45 McCormick Canada Winnipeg, Manitoba R2X 2V4 204-949-2832 Unbeatable taste 12 Cardinal Meat Specialists 53 Nikolaos Fine Foods pratts.ca 60 Cavendish Farms 51 P & H Milling Group Pratts Food Service (Saskatchewan) 21 Dare Foods 35 Saporito Foods 1450 Park Street 24 David Roberts Food Corp. 23 SunRype Regina, Saskatchewan S4N 2G2 306-546-5444 46 English Bay Batter 54 Weston Bakeries pratts.ca 40 Export Packers Company Yen Bros. Food Service 1988 Vernon Drive Vancouver, British Columbia V6A 3Y6 604-255-6522 We welcome your comments and suggestions. Material chosen for publication may be edited for clarity and fi t. yenbros.com Please direct all correspondence to: Greenbridge Foodservice, 1373 Victoria Street N., Unit 201, Kitchener, Ontario N2B 3R6 or [email protected] Copyright 2016 Greenbridge Foodservice. All Rights Reserved. Our products are picked at the peak of ripeness. They are carefully selected and Contains no additives or immediately quick frozen artifi cial preservatives to lock in the great taste and nutrition

Two year shelf life Reduces waste

No prep-work required. Use Available 365 days product as is reducing labour, per year. No seasonal production time & cost boundaries

QUALITY, VARIETY, AND FRESHNESS. We search the world to offer you the best frozen fruits and vegetables available. Thanks to our diverse supply network, you have access to global markets and a wide-range of products. These include items ideal for the smallest gourmet meal or the largest culinary project. In order for you to make the most of new opportunities and innovations, we are constantly monitoring current and upcoming trends in food and consumer habits.

Alasko, the world is our garden.

www.alasko.com

Alasko Foods Inc. 6810 blvd. des Grandes Prairies, Montreal Quebec H1P 3P3 T. 514 328 6661 • 1 888 925 2756 • F. 514 328 9877