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Edition 20 ?? 2018 FALL 2018 TURN YOUR RESTAURANT INTO AN INSTAGRAM STAR /P.27 10 WAYS TO BRING IN THE BACK-TO- SCHOOL CROWD/P.18 MAKE YOUR MENU WORK THETHE HARDER/P.28 WIN GAME DAY WITH SHARABLE SNACKS/P.20 BBOFOFee sstt BBBBQQ IN THIS ISSUE Message from the Executive Editor Dear Valued Sysco Customers, Bar-B-Que. Barbecue. BBQ. There are as many ways to spell it as there are ways of cooking it. Beyond the beloved regional takes in North America, over the last few years ethnic ingredi- ents and influences have expanded the idea of barbecue into a highly sought-after global fusion dining experi- ence. And with quality DEPARTMENTS cuts of beef from our specialty meat compa- 4 WORLD OF SYSCO nies, as well as our fine The latest from Sysco’s Butcher’s Block brand, plus profiles of Ontario line of Butcher’s Block supplier Maple Leaf Foods and Sysco customers Kananaskis Country Bill Goetz pork, you don’t have to Golf Course and Nick’s Inn. Senior Vice President, be a pitmaster to add 1 1 CULINARY TRENDS Sales and Marketing a rack of ribs, a pulled The new in-demand cuts of beef, functional drinks go mainstream pork sandwich or a and why pickled veggies should be on your menu. brisket taco to your menu and capitalize on the 25 OPERATIONS barbecue trend. See page 14 for more, including The fresh way to fry, essential tips for keeping your kitchen delicious recipe inspiration from our Sysco chefs. inspection-ready, ways to up your Instagram game and more. This issue has pages of great information that’s key to helping our customers be success- 29 RECIPES ful: tips on food safety for the kitchen, how to Everything you need to bring the dishes on our pages to life. leverage the popularity of Instagram to drive 32 DRIVER PROFILE engagement and new business, and how to build Meet Greg Hazel (aka “Superman”), a Sysco driver for 20 years. a menu that maximizes profitability. And there’s a lot more great food content to consider as kids FEATURES head back to school, football and hockey seasons 14 Fired Up! kick off and chefs begin preserving summer Regional barbecue styles draw a crowd from coast to coast. produce for the colder months. Plus, meet Sysco customers Kananaskis Country Golf Course in 18 10 Tips for Making the Grade Calgary and Nick’s Inn in Winnipeg. As always, we love to hear from our During the Back-to-School Season customers. If you have a comment, question As students head back to school, we offer tips to appeal to busy or feedback for the Foodie team, email us at families and share opportunities to grow your customer base. [email protected]. 20 Bring Your A-Game Thank you for the continued chance to earn Give your game-day snacks an upgrade and bring the tailgate party your business each and every day. indoors for fall football season. Enjoy the issue. For more information on becoming a Sysco customer, please email us at [email protected]. © 2018 Sysco Corporation. All rights reserved. Unless otherwise noted, all product or brand names and their associated copyrights herein belong to their respective owners. Bill Goetz Senior Vice President, Sales and Marketing /SyscoCanada @SyscoCanada @SyscoCanada FALL 2018 1 WORLD OF SYSCO WORLD OF SYSCO Sysco is dedicated to supplying the freshest products available. This not only helps meet a growing consumer demand to eat more wholesome foods, but it also helps businesses receive recognition The for the quality and care that goes into perfecting their craft. Freshest Pork Starts Here Whether it’s a juicy grilled pork chop, bacon-wrapped loin or crisp-crusted schnitzel, the average Canadian diner con- sumes an impressive amount of pork annually. At Sysco, our Butcher’s Block pork products meet consumer demands by offering the highest-quality marbling and colour; they are also more consistent due to our limited number of SUPPLIER PROFILE supplier-partners, live-an- imal sizing considerations, food-service-friendly pack Maple Leaf Foods Ontario sizes and higher-yielding trim For more than 100 years, Maple Leaf Foods generations to come, our food system must Without Antibiotics. “That means never specifications. has been transforming the way Canadians change,” McCain says. “We believe it is any antibiotics, ever. That’s where the mar- At Sysco, freshness and eat. Through a series of mergers over the possible to offer the world good, nourishing ketplace is at right now,” McGregor says. quality control of our meat years that included Maple Leaf Milling food that’s sustainably produced and “Together with Sysco, we launched some products are our highest Company and Purity Flour Mills Limited, responsibly consumed. This commitment RWA products a year and a half ago. We priority. Before our pork Maple Leaf has grown to become the includes a dramatic transformation of then worked with Sysco to secure listings, reaches your restaurant or your largest food processor in Canada. It’s also a our flagship Maple Leaf brand, replacing which helped us to get more customers. On customers’ plates, we ensure it proud leader in the production of sus- anything artificial with simple, natural Sysco-branded products, you’ll see the RWA is properly chilled in a high- tainable proteins, working to improve the ingredients, as well as making investments designation right on the box label.” tech-controlled “cold chain” world’s food system so that it can survive, and process changes to reduce our environ- At its inception, the company sought to every step of the way, from and thrive, well into the future. mental footprint by 50 per cent by 2025.” please the evolving palate of Canada. In the supplier to our trucks and Maple Leaf values innovation and Partnering with Sysco on both branded coming decades, with Sysco by its side, it warehouses, right to your sustainability. “The world’s food system and private-label products has enabled will look to satisfy the tastes of the planet. back door. Once it’s in the in 2050 won’t look like the food system of Maple Leaf to focus on the kinds of inno- “We are proud of our roots but decidedly restaurant, we recommend that today,” says Michael McCain, President vation needed to drive the marketplace, forward looking,” McGregor says. In the you refer to the storage and and CEO. “Among society’s most urgent says Scott McGregor, Director of Sales and coming years, he foresees an increasing preparation guidelines printed challenges is the need to close a 70 per cent Foodservice. “We look at the marketplace interest in foods such as plant-based on the box to follow food safety food gap between calories that are current- and we go to Sysco, and with the help of proteins and a range of ethnic cuisines as best practices. ly available and expected caloric demand their Marketing Associates, General Sales customers become more open to different by 2050, when the world’s population is and the Corporate Multi-Unit customers, flavours. The company is already investing expected to exceed 9 billion people.” we’ve been able to really drive the volume in plant-based proteins with its Au Naturel Maple Leaf is in a position to meet that we need to innovate new products.” brand and through recent acquisitions in growing need. One recent example of this is Maple the United States. Maple Leaf also has its “To sustainably feed and nourish Leaf’s new product initiative, RWA: Raised own halal brand of meats, called Mina. 4 SYSCOFOODIE FALL 2018 5 WORLD OF SYSCO BRAND SPOTLIGHT Sysco Brand QA Promise Our Sysco Brand products meet the most exacting standards for safety, reliability and quality. All Sysco brands The food world has never been so dynamic. Across the country, global are backed by the largest Quality Assurance department in the industry. cuisines permeate and enliven menus; chefs are reviving the great steak- house tradition; and consumers want to know where their ingredients come from. Staying on trend is more important than ever, and Sysco’s Butcher’s Block brand is designed to keep operators ready. With our top-quality cuts of meat, there are no limits to what a chef can achieve. FRESH new look, SAME great brands Butchers are back Close to home Increasingly, consumers want to know can accommodate any preparation, from Patrons are interested in locally sourced that their food is wholesome and of high marinated and grilled to pan-roasted with ingredients and are willing to pay a You may notice that our brands quality—especially when it comes to meat. a dollop of butter. Or go all out with a premium for them—up to 25 per cent more. look a little different. Driven That could explain why the number of local Butcher’s Block Strip Loin to create your With Sysco, your restaurant can boast a by our companywide commitment butchers is on the rise, with many meat-for- own signature fillet. transparent supply chain from farm to to more sustainable operations, ward restaurants incorporating an in- table. At every step, we have insight into and new regulations on clear house butcher program and even offering Ethnic insights our supply network and know where all of and clean labeling, our products’ cuts over the counter. Every Butcher’s Block No matter where you look in global cuisine, our product is sourced. Talk with your local packaging now features a fresh new product is backed by Sysco’s commitment meat is a mainstay, from Vietnamese pho to OpCo to find out which of your Butcher’s look.
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