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23 39

12 Features 39 JOURNEY OF DISCOVERY 45 TOAST MASTERS They may not have Susur Lee, chef and owner of Lee the cachet of other appliances, but restaurant, Bent, Luckee, Lee Kitchen toasters are the workhorses of the 12 NET PROFITS Can you afford to serve and the newly launched Fring’s, kitchen By Denise Deveau sustainable fish and seafood? Can opens up about his meteoric rise you afford not to? By Sarah B. Hood to culinary fame in this excerpt from F&H’s Icons and Innovators Departments 23 GUIDE TO SUSTAINABLE SEAFOOD breakfast series By Rosanna Caira Where to source Ocean Wise and MSC-certified fish and seafood 43 VENERABLE VODKA 2 FROM THE EDITOR The best-selling spirit in the 5 FYI 30 STEERING GROWTH Canada’s country is a great way for operators 10 NEWSMAKER: Smoke’s Poutinerie foodservice industry is poised for to boost profits By Alan McGinty 11 FROM THE DESK growth in 2016, but increased costs, OF ROBERT CARTER a sluggish economy and lagging 48 CHEF’S CORNER: David Forbes, consumer confidence mean it won’t Ciel! Bistro-Bar, Quebec City be without challenges By Amy Bostock and Jill Failla

2015 Hospitality Market Report page 30 PHOTOS: JESSE MILNS [SUSUR LEE COVER], DREAMSTIME.COM [SEAFOOD DISH, WATER], CALVIN TAN [SUSUR LEE], JEM SULLIVAN [ILLUSTRATION] [SUSUR LEE], JEM SULLIVAN TAN CALVIN PHOTOS: JESSE MILNS [SUSUR LEE COVER], DREAMSTIME.COM [SEAFOOD DISH, WATER],

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY NOVEMBER 2015 1 FROM THE EDITOR

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A TALE OF TWO RESTAURANTS uthor Charles Dickens wasn’t each other, and found both suffering writing about the restaurant from a lack of attention to the menu, it’s industry when he penned the clear that despite how good the food and Aopening of A Tale of Two Cities in 1859. service might be, there’s a host of other But his famous introductory sentence, issues that can detract from an overall “It was the best of times. It was the worst dining experience. of times. It was the age of wisdom, it was Unfortunately, as much as operators the age of foolishness, it was the epoch scramble to be all things to all people, of belief, it was the epoch of incredu- many don’t pay enough attention to lity,” could certainly apply to today’s the myriad details needed to succeed. foodservice industry, where a tsunami It’s baffling that though we live in the of conflicting trends are hitting opera- information age, there’s a huge discon- tors — so much it’s often challenging to nect between what’s posted on a res- understand what’s really going on. taurant website, for example, and what As we near the end of 2015, restaurant a restaurant actually delivers. So when operators have only to look at their sales a customer visits a restaurant and is receipts from the past year to determine primed to order a menu item they see just how healthy the year was. Perhaps, posted online, it would stand to reason more importantly, they need to focus on they should expect to find that dish on what looms around the corner for 2016 the menu, and not be informed by a and prepare to deal with it. seemingly frustrated waiter that the res- The industry is This month’s Hospitality Market taurant hasn’t served that dish for more “ caught between Report (see story on p. 30) shows an than two years (so why is it still on the two worlds, industry in flux. On the one hand, the website?). Similarly, when a customer industry is evolving and growing, albeit orders a dish from a restaurant’s menu, one appealing to at a slower pace than most would like they shouldn’t have to learn from the baby boomers — to see. Perhaps more interestingly, the server that “oops I somehow gave you a demographic that industry is caught between two worlds, a menu from a few weeks ago; we no one appealing to baby boomers — a longer feature that dish.” Sure, mistakes still carries a lot demographic that still carries a lot of happen, and in the grand scheme of of weight — and weight — and one increasingly focused things, they may not always seem like a one increasingly on the growing influence of millenni- big deal. But, at the end of the day, what als. Furthermore, we’re living in a time customers should remember about their focused on the when technology reigns supreme, where dining experiences is a series of memo- growing influence the rules of the game are changing faster rable moments, not a bunch of failed of millennials than we can adapt to them and where shortcomings. what’s essential one day quickly becomes ” obsolete the next. Welcome to the new age of restaurant dining. Certainly from my vantage point as someone who covers the restaurant industry, it’s fascinating to scratch below the surface of a simple meal to observe what works and what doesn’t and how service factors into the overall dining Rosanna Caira experience. So when I recently visited Editor/Publisher two restaurants within a few days of [email protected]

2 FOODSERVICE AND HOSPITALITY NOVEMBER 2015 FOODSERVICEANDHOSPITALITY.COM HOW DO YOUR SANDWICHES

FOUNDER MITCH KOSTUCH STACK UP? Feb. 11, 1931– Oct. 23, 2014

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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 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 MANITOWOC FOODSERVICE JACQUES SEGUIN 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 48, Number 8 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. If you’d like to see your sales and profits reach new Canada Post – “Canadian Publication Mail Product Sales Agreement #40063470.” heights, contact Piller’s Foodservice Sales. Postmaster send form 33-086-173 (11-82). We’re experts at helping your foodservice programs climb Return mail to: Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont., M3B 3P6. Member of CCAB, a Division of BPA International, International Foodservice Editorial Council, to their potential. Restaurants Canada, The American Business Media and Magazines Canada. We acknowledge the financial support of the Government of Canada, through the Canadian Periodical Fund Foodservice Sales • 1-800-265-2628 (CPF) of the Department of Canadian Heritage. Printed in Canada on recycled stock. 1-800-265-2628 www.pillersfoodservice.com 2016 FORD TRANSIT THE RIGHT TOOL FOR ANY JOB.

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PRODUCTION: DOCKET # FPE TRK A55125 LIVE: 7.5" x 10.375" COLOURS: 4c Mario P DATE INITIAL CREATIVE: Cyan Stephen F REGION Magazine Submit TRIM: 8.125" x 10.875" STUDIO Magenta ACCOUNT EXEC: Peter Yellow PROJECT MANAGER: BLEED: 8.625" x 11.375" Black PRODUCTION CLIENT: Ford NA JOB DESC.: Canadian Grocer STUDIO: Lino Scannapiego FILE NAME: 55125_MAG_FSH_R0_CanadianGrocer_8.125x10.875.indd FOLDED: None CREATIVE PREV. USER: START DATE: 10/14/15 Lino Scannapiego

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FONT DISCLAIMER: The fonts and related font software included with the attached electronic mechanical are owned (“Y&R Proprietary Fonts”) and/or licensed (“Y&R Licensed Fonts”) by The Young & Rubicam Group of Companies ULC. They are provided to you as part of our job order for your services, and are to be used only for the execution and the completion of this job order. You are authorized to use the Y&R Proprietary Fonts in the execution of the job order provided that any and all copies of the Y&R Proprietary Fonts shall be deleted from your systems and destroyed upon completion of this job order. You warrant and represent that you have secured the necessary licenses for the use of Y&R Licensed Fonts in order to execute our job order and will abide by the terms thereof. MONTHLY NEWS AND UPDATES FOR THE FOODSERVICE INDUSTRY FYI InBUILD an effort to appeal YOUR to an increasing OWN need for BURGERcustomization and convenience, McDonald’s launches Create-Your-Taste platform

BY ROSANNA CAIRA

in the kitchen so that we could have expanded variety, more capacity and change our drive thru,” says Mignault. With McDonald’s 50th MORE HANDS anniversary in Canada ON DECK looming on the horizon As part of McDonald's Create-Your-Taste in 2017, the chain’s new menu initiative, the average restaurant will platform will include kiosks have to add 10 to 15 employees to handle featuring tablets where the demand the company anticipates. customers can build their “We’re talking about [adding] 15,000 own premium burgers in employees across Canada between now five simple steps, then take and the end of 2017,” says Jacques a seat while they wait for n a bold move that promises to usher one of the staff to deliver the order right to Mignault, COO. “Our workforce today is in a brand transformation of the indus- their table. sitting at 85,000 employees strong; we will try’s leading burger chain, McDonald’s “This is really about creating an be at 100,000 by the end of 2017.” IRestaurants of Canada has introduced a unmatched guest experience; it’s about tak- game-changing initiative that allows cus- ing the experience to a whole new level, and wrap. A Create-Your-Taste burger will start tomers the flexibility to customize their leveraging technology in a very effective way at $7, with an additional charge for toppings, menu options through the introduction of to actually make the experience even more while a McDonald’s creation will range in self-order kiosks. enjoyable for our guests,” says the 40-year price from $6.99 to $9.26. The “Create-Your-Taste” platform was veteran of the fast-food chain. For critics who believe the changes will first tested in California and Australia and “The self-order kiosk is the part that is add yet another layer to the ordering process rolled out late September at the chain’s innovative and new, and this is the game and slow down service, Mignault is confi- Victoria Park and St. Clair restaurant in changer from the industry point of view. It’s dent it won’t happen. “There are incremental Toronto, with plans to incorporate it in the whole notion of Create Your Taste. The steps for sure but we’re confident that [by] approximately 1,000 full-service units — fact that all of a sudden consumers can per- leveraging technology the way we are, and starting with 11 restaurants in the greater sonalize their sandwiches to their personal the way we’re deploying this entire exercise, Edmonton area. preferences,” says Mignault. As part of the with training that is quite exhaustive,” the In an interview with F&H magazine, expanded offerings, guests will be able to process will be fluid. “It is a massive trans- Jacques Mignault, COO, says the move is the choose from 30 quality options including formation but one our guests are expecting,” latest step in a transformation process that five types of cheese, 12 toppings (including says Mignault. At the end of the day, “this is began in 2011, when the behemoth modern- guacamole, sundried tomato pesto, jalapeño, about taking the McDonald’s that we know ized its restaurants and “increased firepower and Sriracha) as well as two buns or a lettuce and love even further.”

WHAT WILL IT COST? The new initiatives will not come without a cost for the 1,000 McDonald’s franchisees that will be part of the Create-Your-Taste platform. “We’re talking about $200,000 per location so it’s not negligible for sure,” says COO Jacques Mi- gnault, of the investment required. “But the beauty is that when I go back to the transformation we undertook in 2011, and subsequent, it was a fairly significant investment as well, but it yielded significant sales increases for the next couple of years. I’ve had the chance to go coast-to-coast over the last three weeks, and to address every single group, and the level of enthusiasm in spite of the $200,000 invest- ment is incredible.”

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY NOVEMBER 2015 5 FYI

COMING SHAKE ON IT Fairfax Financial contin- EVENTS ues to expand its stake in OCT. 30-NOV. 7: World Wine & Food the restaurant industry, Expo, Moncton Coliseum, Moncton, N.B. acquiring a 45-per-cent Tel: 506-532-5333; email: info@ share in Toronto-based wineexpo.ca; website: wineexpo.ca The McEwan Group. “We are pleased to be NOV. 4-8: Devour! The Food Film joined by Fairfax. In a Festival, Wolfville, N.S. Tel: 902-679- short period of time, 0297; email: [email protected]; they have come to have website: devourfest.com a significant investment NOV. 5: Friends of We Care Bowling in the Canadian restau- Challenge, Spryfield Bowlerama, rant industry,” said chef Halifax. Email: trodrigue@friendsof- Mark McEwan. “I look wecare.org; website: friendsofwecare. forward to continuing to operate The McEwan Group for the long term with Fairfax as part- org/events ner.” The McEwan Group is comprised of four dining establishments: North 44, Bymark, ONE and Fabbrica; two McEwan grocery stores and a gourmet catering division, all located Rocky Mountain Wine & NOV. 6-7: in Toronto. “Mark has created and grown his company, The McEwan Group, and the Food Festival, Shaw Conference Centre, McEwan brand with an entrepreneurial focus we look for in all of our partners,” said Paul Edmonton. Tel: 866-228-3555; website: rockymountainwine.com Rivett, president of Fairfax. “We are excited to be Mark’s partner in The McEwan Group and Mark has also committed to providing us with expertise that will be beneficial to all of our NOV. 7-8: The Franchise Show, restaurant investments in the future.” The size of Fairfax’s investment in the group has not Convention Centre, been released. Vancouver. Tel: 416-695-2896 ext. 242; email: [email protected]; website: thefranchiseshow.ca COOKING

NOV. 9: Ontario Food Tourism Summit, THE BOOKS The Westin Prince, Toronto. Email: [email protected]; With interest in all things food con- website: ontarioculinary.com tinuing to grow at an obsessive rate, the Taste Canada awards recently NOV. 19: Friends of We Care attracted hundreds of food profes- Bowling Challenge, REVS Bowling & sionals to celebrate excellence in Entertainment, Burnaby, B.C. Email: food writing and publishing. Held at [email protected]; website: Oliver & Bonacini’s Arcadian Court friendsofwecare.org/events in Toronto, the evening’s festivi- NOV 19-22: Gourmet Food & Wine ties were hosted by previous Taste Expo, Metro Toronto Convention Centre. Canada winners (Vij’s) Tel: 866-414-0454; email: paul.mcnair@ and Ricardo Larrivée (Ricardo maga- sunmedia.ca; website: zine and Food Network Canada’s foodandwineexpo.ca Ricardo and Friends). The 18th installment of the awards focused on Friends of We Care Bowling NOV. 26: the efforts of 69 cookbook authors. Challenge, Planet Bowl, Etobicoke, Ont. For the first time, this year’s com- FOOD AND FUN Vikram Vij (right) and Ricardo Larrivée Email: [email protected]; hosted the Taste Canada Awards in Toronto website: friendsofwecare.org/events petition also featured entries from 27 bloggers from coast to coast, DEC. 4: The 27th Annual Pinnacle highlighting a new dimension of gasting.com. The evening also celebrated Awards, Fairmont Royal York, Toronto. food writing. The inaugural winners in winners from the Taste Canada Cooks the Tel: 416-447-0888, ext. 235; email: the Food Blog — Best Post category were Books, where students from culinary schools [email protected]; website: “Whole Roasted Cauliflower with Hazelnut, across the country competed for the title of kostuchmedia.com Orange, and Saffron” by Allison Day, yum- Canada’s Best New Chefs. George Brown mybeet.com, and “Pizza Three Minutes” placed first and second in the competition MORE EVENTS AT http://bit.ly/FHevents by Christelle Tanielian, christelleisflabber- while Centennial College placed third.

6 FOODSERVICE AND HOSPITALITY NOVEMBER 2015 FOODSERVICEANDHOSPITALITY.COM

FYI

with lobster agnolotti, nasturtium-braised endive OBITUARIES and squab jus, securing the $10,000 grand prize Fred DeLuca, co-founder and the opportunity to of Subway, died in early stage at a top international September at the age of restaurant. Second-place 67, two years after being winner, Cynthia Iaboni of diagnosed with leukemia. Le Serpent in Montreal was DeLuca opened his first named Le Creuset’s Rising sandwich shop in 1956 at Star, taking home $5,000. the age of 17…John Bitove The scholarship, launched Sr., founder of foodservice by chef David Hawksworth and hospitality company in 2013, helps jump-start Bitove Corp., died in late MAKING the careers of young Canadian chefs by giving July at the age of 87. Bitove THE GRADE them the opportunity to cook for acclaimed chefs was also part of the private- and food critics. Judges for this year’s final round sector consortium that Ian MacDougall, chef de partie at Model Milk in included Mark McEwan of The McEwan Group in conceived and funded the Calgary was named the winner of the Hawksworth Toronto, Normand Laprise of Toqué! and Brasserie SkyDome (now Rogers Young Chef Scholarship Foundation award. Chosen T in Montreal, Scott Jaeger of the Pear Tree in Centre) and was a Member from a pool of eight finalists, the 23-year-old Burnaby, B.C. and Anthony Walsh, executive chef of the Order of Canada. won over judges with his dish of roasted squab of Oliver & Bonacini Restaurants in Toronto. FYI

RAISE RESTO BUZZ A CONE Toronto’s Habits Gastropub has been rebranded to reflect the pop- Baskin-Robbins celebrated ularity of its in-house nanobrew- its platinum anniversary, ery, launched earlier this year. marking 70 years of serv- Relaunched as Folly Brewpub, Folly Brewpub ing up fun, with anniversary the more beer-focused resto fea- celebrations in Toronto and tures a new menu designed by chef/co-owner Luís Martins to pair with the Montreal. Each event offered line-up of beers created by brewers Christina Coady and Chris Conway. 70-cent scoops of the brand’s The new menu includes items such as beer-braised beef cheek with gnocchi, ice cream, with all proceeds herbed cream and parmesan ($17) and a lime tempura-battered haddock filet benefiting The Hospital for with herb-salted fries and avocado tartar sauce ($15)…Toptable Group has Sick Children in Toronto opened a new extension of its Araxi Restaurant in Whistler Village. The new and The Montreal Children’s dual-concept property houses Bar Oso and The Cellar by Araxi and offers Hospital Foundation. a variety of dining and meeting spaces. Bar Oso’s menu will feature Spanish- “Families and children are influenced small plates including chilled seafood, house-made charcuterie at the heart of why we do what we do here at Baskin-Robbins,” and a wide range of tapas.The Cellar by Araxi, designed to house meeting and said Natalie Joseph, spokesperson for Baskin-Robbins in Canada. private dining, boasts feature wine walls, a dedicated wine room and a show “Celebrating 70 years in North America is a big deal and we not only kitchen for interactive chef demonstrations. want to involve our local communities, we want to give back to our most precious customers.” Baskin-Robbins has been in Canada since Opening a new restaurant? Let us in on the buzz. Send a high-res image, 1971, but the brand’s history began with the opening of its flagship menu and background information about the new establishment to shop in Glendale, Calif. in 1945. Today Baskin-Robbins Canada oper- [email protected]. ates nearly 100 locations in Alberta, B.C., Ontario and Quebec.

IN BRIEF news feed and a product smart PEOPLE SUPPLY SIDE search function…South St. Air Canada has partnered with Burger Co. has opened its first Pierre Oakville, Ont.-based C.W. chef David Hawksworth to unit in Edmonton at Oxford Rivard is Shasky & Associates is the new create in-flight business-class Park Landing. The new 45-seat the new exclusive Canadian importer menus inspired by Canadian location is the chain’s fourth president of Monin premium flavouring cuisine. The new menu is unit in Alberta…Canada Water and gen- products. The partnership will served on international flights Ice Company Ltd. plans to eral direc- offer quality products and cus- departing Canada and in Air open 80 Rita’s Italian Ice loca- tor of tom solutions for the Canadian Canada’s Maple Leaf Lounge... tions across Canada within the St-Hubert foodservice industry…Jackson, Noma chef René Redzepi has next five years. The Trevose, Group. Miss.-based Robot Coupe U.S.A. Pierre Rivard teamed with Yale University to Pa.-based frozen treat shop With Inc. has appointed Kevin Keith head a new leadership institute specializes in traditional Italian more than 30 years of experi- as its new national project man- next spring. The MAD Institute ice, frozen custard and shakes. ence in the foodservice industry, ager. Keith has been with the at Yale will be an extension of Four locations have already Rivard first joined St-Hubert company for 16 years and will Redzepi’s Copenhagen-based opened in Calgary, three within Group as president of its food be responsible for creating and non-profit and think tank, Joey’s Urban restaurants... division...Jean-Pierre Challet promoting the brand’s market- MAD…Taco Bell has launched Starbucks Coffee Company has is now the executive chef of the ing and promotional items… a new website that changes rolled out mobile pre-ordering Fifth Restaurant in Toronto... Niagara-on-the-Lake, Ont.- the way its customers experi- across the U.S. and select com- Daniel Cancino has become based Small Talk Vineyards ence fast food. Ta.co allows pany-owned stores in Canada. the new head chef at Lamesa has released a new cider now customers to create custom The new feature allows cus- Filipino Kitchen in Toronto. The available in LCBO stores across menu items, order and pre-pay tomers to place and pay for former sous chef has premiered Ontario. Shiny Apple Cider online. The site also features their order in advance through a new menu and fresh take on features nine types of Ontario a nutrition calculator, digital the Starbucks mobile app. Filipino cuisine. apples.

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY NOVEMBER 2015 9 NEWSMAKER

SMOKING THE

Smoke’sCOMPETITION Poutinerie’s Ryan Smolkin proves his brand is no one-trick pony BY DANIELLE SCHALK

going to be seeing some stir-up soon,” Smolkin boasts. The company’s inter- national expansion plans are currently focused AGGRESSIVE EXPANSION Ryan on the Poutinerie arm of the Smolkin cuts the ribbon at the first Smoke’s Burritorie on Adelaide St. Smoke’s brand, targeting the U.S. in Toronto (left); Smoke’s Poutinerie n its pursuit of “global domi- never been done before,” explains as well as the U.K., Australia, the has opened south of the border in locations such as Las Vegas (top); nation,” Ajax, Ont.-based Smolkin. Despite overlapping Middle East and Asia. Smoke’s hip decor and great food draw Smoke’s Poutinerie has made target demographics, the Smoke’s Poutinerie has started building customers to Smoke’s Spadina Ave. Ia name for itself here in Canada, trio has already proven they can a presence in the U.S. with five Poutinerie in Toronto opening more than 100 locations complement each other without units already open across the across the country since 2008. cannibalization. In fact, Smolkin country and another 40 to 50 As impressive as this achieve- reports notable sales increases presold. “Everyone thinks we’ve duced to this Canadian brand, ment may be, it pales in com- [12 per cent] at Poutineries shar- exploded, but we haven’t even with entertainment hubs and parison to the goals the company ing the scene with one of its sister lit the wick of the dynamite yet,” non-traditional locations acting has set for 2020. “We’re look- concepts. “Believe it or not, sales warns Smolkin. “The explosion is as the brand’s main entry points. ing to open 1,300 locations in are up at Adelaide (in Toronto),” now about to happen.” Smoke’s has already found itself the next five years,” says founder he says. “We’ve only been a home in stadiums such as the Ryan Smolkin. With a focus on open two weeks now with the CANADIAN INVASION Gila River Arena in Glendale, international markets and the Burritorie and at the Poutinerie Smoke’s Poutinerie opened its Ariz. and Amalie Arena in Tampa, recent launch of two new con- above it, sales are going through first state-side location in the Fla. Las Vegas has also received an cepts under the Smoke’s brand, the roof.” university town of Berkeley, Calif. injection of Canadiana, with a the company’s expansion plan is Benefiting from Smoke’s in December 2014. As many as 10 unit in Rick Harrison’s (Pawn nothing short of aggressive. already existing brand recogni- different states are set to be intro- Stars) Pawn Plaza. l The brand launched its hot- tion, the new eateries have sur- dog-centred, dine-in Smoke’s passed first-year goals with 15 Weinerie last December in Burritories and 10 Weineries Dartmouth, N.S. followed by already open or set to open by the first Smoke’s Burritorie in year-end. This fast turn-around Toronto in September. The new is due in part to the brand’s concepts share the Smoke’s ban- expansion through non-tradi- ner, mascot and are often in the tional channels — a strategy that same neighbourhoods with the allowed the brand to open 35 Poutineries, but they occupy units in less than two months. their own separate spaces. “What “We’re doing facelifts and taking I always emphasize is that these over existing spaces in stadiums, aren’t product extensions, these universities, colleges and amuse- are brand extensions and that’s ment parks. Major airports are PHOTOS: DREAMSTIME.COM [BURGER ILLUSTRATION]

10 FOODSERVICE AND HOSPITALITY NOVEMBER 2015 FOODSERVICEANDHOSPITALITY.COM FROM THE DESK OF ROBERT CARTER

OperatorsLUNCH battle to improve WARS lunch traffic

estaurants have struggled with declin- BRING ON THE BURGERS ing lunch numbers for years but The burger, which has racked up nearly there’s a light at the end of the tun- 375 million orders at foodservice outlets in Rnel. For the most part, total restaurant visits Canada, meets a wide variety of restau- for lunch on a per-capita basis in Canada rant customers’ needs. Burgers go from are now holding steady, with NPD CREST simple and classic to high-end gourmet Canada showing consumers made 1.7 billion and their perennial popularity, afford- visits to restaurants for lunch during the year ability and flexibility means they will ending July 2015, accounting for 26 per cent become heavy artillery in the battle for of all visits. lunch visits. Additionally, operators can The chart below presents a long-term still offer a beef menu item while offset- view of lunch performance and shows the ting higher beef costs. impact of the economic situation — high In the U.S., burgers are also the catalyst unemployment in particular. However, the for driving increased lunch visits, with even BURGER SERVINGS TREND times “they are a changing” and lunch traffic greater interest than in the past for ordering Canada — Total Foodservice is improving, with gains up strongly during burgers from full-service restaurants, while YE JULY 2015 VS 2014 the most recent quarter (May, June, July ’15 at casual-dining restaurants, burgers have versus May, June, July ’14). However, it will allowed operators to level the playing field be a battle for restaurant operators to capture on price. For example, the average price of those visits as all industry segments attempt a burger at casual-dining is $9.02 compared to capitalize on consumers’ renewed interest $5.62 at fast-casual. However, the gap closes in visiting restaurants for lunch. Not only are when considering fries typically come with traditional QSRs and FSRs competing with a burger order at casual-dining restaurants one another for lunch business, but also with and need to be purchased separately at QSRs retail, on-site and fast-casual. So what will it and fast-casual restaurants (at an average take to drive more traffic at lunch? cost of $2.89, based on NPD’s Checkout 3 9 2 2 1 0 Tracking research). At casual-dining restau- Total On-Site Commercial QSR Mid-scale Casual LUNCH VISITS PER CAPITA Foodservice Restaurants Dining Total Canadian Commercial Restaurants rants, consumers also factor in the value of a full-service sit-down lunch. much more price-competitive considering 50 49 In Canada, burgers represent the largest the value received. 48 47 47 increase in lunch sales, with overall serv- The burger military offensive did, in fact, ings up three per cent for the year ending help casual-dining restaurants in the U.S. July 2015, compared to 2014. Furthermore, gain ground at lunch in the year ending June 32 31 31 31 30 consumers were more interested in order- 2015 — the segment’s first lunch-time traffic ing burgers at nearly all foodservice venues; increase in five years. On the other hand, casual dining was the only concept where QSR lunch visits increased by only one per burger servings did not increase although cent in the same period compared to a year 13 12 12 12 12 they are holding steady. In contrast, burg- ago. Clearly, FSRs in Canada, casual-dining ers ordered at QSRs, which account for the in particular, can take a cue from this mar- vast majority of burger servings, grew by two keting initiative and capitalize on consumers’ YE YE YE YE YE July 2011 July 2012 July 2013 July 2014 July 2015 per cent. growing interest in burgers, which should The casual-dining segment began market- go a long way in winning the lunch QSR FSR RETAIL ing burgers more aggressively and became war battle. l

Robert Carter is executive director, Foodservice Canada, with the NPD Group Inc. He can be reached at [email protected] for questions regarding the latest trends and their impact on the foodservice business. PHOTOS: DREAMSTIME.COM [BURGER ILLUSTRATION]

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY NOVEMBER 2015 11 12 FOODSERVICE ANDHOSPITALITY NOVEMBER2015 SUSTAINABLESEAFOOD? FISH AND PROFITS CAN YOU AFFORD TO SERVETO YOU AFFORD CAN CAN YOU AFFORD CAN STORY BY SARAH B. HOOD STORYB. SARAH BY

TO? NOT FOODSERVICEANDHOSPITALITY.COM

PHOTOS: DREAMSTIME.COM [DISHES]; OCEAN WISE [RYAN JOHNSON] FOOD FILE FOOD FILE

ifteen years ago, as a youthful backpacker, Joshua Bishop signed on with a com- mercial fish- ing vessel, the type known as a “longliner.” In those days, he didn’t know much about ethi- cal fishing practices, so he was shocked to learn how much bycatch is snagged on the many hooks of the long lines — and what happens to less desirable specimens.

“They wanted to catch the prized tunas,” he says. “We saw a wide variety of other fish come on board. The big eye-opener was the sharks; they would be finned [have their fins cut off] and just sink to the bottom of the ocean alive.” Having worked at Rodney’s Oyster House in Toronto, Bishop had plans to start his own oys- ter house in Ottawa when he returned from his travels. After his “first-hand experience in poor fishing practices,” he felt the need to use the most ethi- WALKING THE TALK Ryan Johnson (above), owner of Vancouver-based cally sourced products possible. Daily Catch Seafood Company, pro- His dream of an oyster house motes sustainable practices in his business as well as in his role as an has grown and developed into Ocean Wise Ambassador The Whalesbone Sustainable Oyster and Fish Supply in Ottawa, which provides ethically

PHOTOS: DREAMSTIME.COM [DISHES]; OCEAN WISE [RYAN JOHNSON] PHOTOS: DREAMSTIME.COM [DISHES]; OCEAN WISE [RYAN harvested fish and shellfish to

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY NOVEMBER 2015 13

ADVERTORIAL

Why this time-honored favorite is cooler than ever

There’s a hip new urban-Asian fusion thing going on, and And according to a 2012 Technomic MenuMonitor study, it’s called teriyaki. Kikkoman Teriyaki sauces let your menu teriyaki clocked a two-year increase of 22.9% in menu cross international trend lines, from Japan to Korea to the mentions, thanks to its sweet, salty, craveable fl avor profi le. West Coast, and it means everything delicious for your The best part about teriyaki, though? Consumers consider customers and cool sales for you. it both ethnic and familiar—so you can use it to enhance everything from an all-American burger to on-trend Asian Right now, teriyaki is hitting the sweet spot in foodservice. noodle specialties. With a growing taste for bold fl avors and authentic global infl uences, consumers named teriyaki among the top 10 Kikkoman created the nation’s fi rst bottled teriyaki sauce fl avors they wanted more of on menus, according to the more than 50 years ago, setting the standard for one of NPD Group. America’s favorite fl avors.

Kikkoman Teriyaki Sauce Products Use any of these Kikkoman Teriyaki products interchangeably to get your Asian cool on: Teriyaki Marinade & Sauce: the super-versatile original: marinade, sauce, dressing and seasoning. Less Sodium Teriyaki Marinade & Sauce: 47% less sodium than our regular Teriyaki Sauce. Teriyaki Glaze: pre-thickened to brush right on cooked foods for instant sweet-savory appeal. Teriyaki Baste & Glaze: gives foods authentic teriyaki fl avor and a lustrous sheen. Teriyaki Baste & Glaze with Honey & Pineapple: sweet, tangy and tropical. Sweet Soy Glaze: the ultimate Asian-cool sauce for BBQ, dipping, stir-fries and more. Teriyaki Bacon Candy Wraps with Kikkoman Wasabi Sauce

Ten Tips for Instant Teriyaki Cool Ride the Hawaiian wave. Serve a Wake-up call. Bring Asian Craveworthy Korean. Add heat to 1 tasty loco moco rice plate, topped 6 excitement to breakfast courtesy of 10 teriyaki with hot pepper fl akes or with teriyaki beef or chicken, a fried a tamago rolled omelet with cheese chili sauce, and then marinate thin egg and brown gravy. and teriyaki-glazed ham on a fl uffy slices of beef for Korean-style bulgogi Go Cali style. Try a Pacifi c Rim Chinese-style bing roll—or even an barbecue or the protein element in a teriyaki-glazed turkey burger and English muffi n. bibimbap rice bowl. Try it on cross- 2 cut kalbi ribs, too. sliced ripe avocado on a pao doce Pancakes, pub-style. Hot on the Portuguese sweet roll. 7 radar is okonomiyaki, a savory grilled Belly up to the bar menu. Teriyaki pancake popular in the pubs of Tokyo 3 Bacon Candy—strips of bacon or pork that takes all kinds of fi llings, with a Kikkoman is your key to Asian cool. belly brushed with teriyaki and then glaze of teriyaki on top. For more information about our full broiled and rolled in sesame seeds Pork perfection. Teriyaki adds line of contemporary Asian-inspired makes a great bar snack. Serve with 8 just the right touch of sweet and sauces and seasonings, Kikkoman Ponzu for dipping. authentic fl avor to braised or roasted visit www.kikkomanusa.com. Tap into meatball madness. Serve pork loin for sandwiches, salads, 4 a teriyaki meatball small plate or ramen or stir-fried noodle dishes. Vietnamese meatball banh mi sandwich. PB&T. Blend Kikkoman Teriyaki Sauce Mayo makeover. Mix any Kikkoman 9 or Glaze with peanut butter, sugar, 5 Teriyaki product with mayo to create Kikkoman Sriracha and a splash of an instant Asian-cool condiment for lime juice to create a quick Thai-style sandwiches, fi nger foods and small plates. peanut dipping sauce.

KIKKOMAN “Teriyaki 2.0 Advertorial” Live: 7.625 x 10.375" 4/C Bleed Trim: 8.125 x 10.825" Updated October 2015 Bleed: 8.625 x 11.375" Prepared by Ketchum West, SF, CA With production questions, please call Jennifer Wallace, (415) 984-6108 FOOD FILE

flattop, with brown butter and HEALTHY CATCH herbs ($16). CATCHING UP AT HAPA IZAKAYA IN TORONTO’S LITTLE ITALY, the menu is “It’s a quirk of history that FOR MORE THAN A DECADE, packed with Ocean Wise-certified seafood options. The reason, says general we still have wild fish out there; the Newfoundland and Labrador manager Mackenzie Isobe, is “it’s healthier and has more nutritional value than we’ve accepted that every other government made it impossible farmed fish. Our philosophy is that if we won’t eat it then we won’t serve it.” protein product is farmed,” he for chefs and operators to buy Since Hapa Izakaya’s menu includes sashimi-style dishes, Isobe says it’s says. “For me, the word sustain- seafood from local fish harvest- important to have the highest-quality fish available — which his team feels is able doesn’t go far enough.” ers. But, in late September, all Ocean Wise-certified products from Canada’s West Coast. that changed with new regula- Ned Bell, executive chef at the The Ocean Wise-certified restaurant’s top sellers include halibut tacos tions under the Fish Inspection Four Seasons Hotel Vancouver, made with B.C. halibut tempura, house made bacon bits, shoestring pota- Act and Food Premises Act toes and roasted who presides over Yew Seafood that allow operators to buy the jalapeño tartar sauce + Bar, rode his bike across catch of the day straight from wrapped in a flour Canada to raise awareness the source. “Newfoundlanders tortilla (market price); about his own Chefs for Oceans and Labradorians have a strong ahi tuna avacado foundation, which promotes attachment to the sea and to its salsa dip made with National Sustainable Seafood seafood resources. The regulatory chopped Ahi tuna, Day (March 18). changes announced will allow avocado, tomato, In their passion to wisely individual consumers and food onion and served with shepherd the world’s stocks of premises to purchase fish directly plantain chips ($10); from harvesters, and were devel- seafood, these three pioneers and Japanese aran- oped after targeted consultation are part of a growing wave of cini, deep-fried halibut with key industry stakeholders,” risotto balls with B.C. consumers and foodservice pro- said Vaughn Granter, Minister of trout carpaccio, capers and dill aioli ($8). fessionals increasingly concerned Fisheries and Aquaculture, who Isobe says the Ocean Wise products do cost more and that means about the oceans’ long-term made the announcement along- higher menu prices but “if people know what they’re eating and they under- health. side chef Roary MacPherson stand the concept of Ocean Wise certification, they are willing to pay more.” And with good reason: and Andrea Maunder, Chair of — Amy Bostock according to the United the Restaurant Association of Nations Food and Agriculture Newfoundland and Labrador Organization (FAO)’s 2014 (RANL) at the Sheraton Hotel the region’s restaurants. Among ized onions, mango hot sauce report “The State of World Newfoundland. Under the new rules, food- The Whalesbone offerings are and iceberg lettuce on a hand- Fisheries and Aquaculture,” service establishments must shucked oyster trays for $30/ shaped bun from True North about 25 per cent of stocks are purchase a restricted buyer’s dozen and a Brown-Bag Lunch Bakery around the corner; and a being overfished; about 60 per licence ($50) to purchase finfish, menu featuring the Catch O’ seafood chowder of house made cent are being fished to their live crustaceans, squid, seal The Day sandwich, a breaded fish stock, fresh and smoked sea- limit and only about 10 per cent meat and scallop meat from their wild Pacific cod fillet with caper food, potatoes, onion and celery. potentially are able to produce local purveyor up to 300 pounds, and roast garlic mayo, caramel- From work on a New more. Since FAO started to per species, per week. “This is a Brunswick salmon farm and monitor the seafood supply in positive move, something that the raising shellfish in P.E.I., John 1974, the proportion of depleted industry has been asking for a Bil moved into selling shellfish stocks has risen, while the long time,” said Luc Erjavec, VP, wholesale in Toronto and in proportion of underexploited Atlantic Canada at Restaurants Canada. “This will allow restaura- 2015 became co-owner (with stocks has dwindled. Clearly, the teurs to offer customers the fresh- PHOTOS: OCEAN WISE [HAPA IZAKAYA SASHIMI, B.C. PRAWN] Victoria Bazan) of Honest foodservice industry has a stake est seafood possible. Customers Weight, which is part wholesale in this issue and, many would both local and tourists alike expect and retail fish shop, part full- say, a responsibility to make to be able to enjoy local fresh sea- service restaurant. itself part of the solution. But is food when dining in the province. The menu at Honest Weight sustainable seafood also finan- Food tourism is a growing busi- features Okonomiyaki, a savoury cially sustainable? ness in the province and this initia- seafood pancake of cabbage, Yes, says Bell. In addition to tive will help promote its growth.” Nagaimo yam and fresh fish being committed to sustain- There is a catch: restaurants must SPOT ON B.C. spot prawns (above) that is pan-fried and topped ability, “I’m also a capitalist, in submit a weekly report that details are a lesser-known, but proudly the quantities of fish purchased Canadian, sustainable menu option; with bonito flakes, cured fish the sense that I have a business through direct sales, by species. Hapa Izakaya in Toronto serves up and Okonomi sauce ($14) and to run. I’ve grown the business — Jackie Sloat-Spencer Ocean Wise-certified sashimi top( ) B.C. spot prawns cooked on the from $6 million in 2011 to $10

16 FOODSERVICE AND HOSPITALITY NOVEMBER 2015 FOODSERVICEANDHOSPITALITY.COM Salmon Bites Salmon ® 1-800-387-7422 www.highlinerfoodservice.com

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PHOTOS: OCEAN WISE [HAPA IZAKAYA SASHIMI, B.C. PRAWN] FOOD FILE

ABOVE AND BEYOND TAKING SUSTAINABILITY TO THE NEXT LEVEL

IN 2013, SIX NORTH AMERICAN SEAFOOD SUPPLIERS created an alliance to protect world fish supplies. Today, Sea Pact has nine members, which have contributed about $130,000 and generated another $670,000 in matching fund- ing to Fishery Improvement Projects (FIPs) and research into innovations such as using probiotics instead of antibiotics in aquaculture. “We’ve funded more than eight different projects through our grant submission process,” says Guy Dean of Albion Fisheries Ltd., a Sea Pact founder. “Three projects have actually been completed, so we’re slowly making progress and making change within the industry.” SUSTAINABLE WORK OF ART Dungeness crab tacos are a best-seller at the Four Seasons’ Yew Seafood + Bar in Vancouver Among other businesses taking steps to demonstrate their com- million in 2014/’15, so we’ve seeing is that there’s been an and for sustainability, “we need mitment to fostering world seafood resources, the U.S.-based Darden had extraordinary growth,” he increasing demand for sustain- to start buying down the food Restaurants, which owns Red says. “You can run a profitable able seafood that has grown over chain and looking at some of Lobster and The Olive Garden, restaurant or catering facility the course of the past 10 years,” the species that are so popular directly fosters FIPs, such as one [sustainably], on any scale. I Dean adds, citing a recent MSC in other parts of the world: sar- involving the Honduras Spiny Lobster actually think it’s easier for the survey of more than 9,000 peo- dines, mackerel, anchovies — so Fishery. The company also helped smaller guys; they’re often more ple in 15 countries that found full of flavour and deliciousness launch the not-for-profit Atlantic connected to where their food 41 per cent of consumers were and high in Omega-3s,” says Bell. Lobster Sustainability Foundation is coming from, because they’re actively looking for sustainable In the search for alterna- in 2009. buying for themselves.” fish products in 2014, an increase tives, some establishments will Loblaw has implemented a At Yew, Bell says his top- of five per cent since 2010. be able to thrill their clientele sophisticated sustainable seafood selling sustainable menu items “People will pay a premium,” with an expanded range of initiative called Oceans for Tomorrow; Safeway, Whole Foods and Choices include Albacore tuna served says Bil. “Because we’re a shop as protein options that includes Market are among other food retail- as a small plate of sashimi with well as a restaurant, we don’t just lesser-known (and some proudly ers that strongly promote their com- pickled jalapeño, avocado and get high-end customers; we get Canadian) choices. Wild B.C. mitment to seafood sustainability. lime ($17) and Dungeness crab people on a budget, and they’re spot prawns have been a good- New products are making it eas- tacos with radish sprouts ($26). still asking ‘Is this sustainable?’ news story over the past few ier to stay sustainable. Thisfish, an As with all supplies, smart Like it or not, it’s going to be- years; now gooseneck barnacles initiative of Ecotrust Canada and fish- shopping is important. “Many come more common.” are generating interest. ing industry partners, has launched seafood items that are ranked Bil says the benefits go They may be odd-looking, a traceable line of canned sockeye or certified sustainable aren’t at beyond profit margins. “It’s not but “they’re very popular in salmon. It’s also tracing the first Fair a premium. That said, there are a matter of ‘Is there a financial Spain,” says Teddie Geach, sea- Trade seafood (yellowfin tuna) as PHOTO: YEW RESTAURANT [CRAB TACOS] some very exclusive niche prod- benefit?’ There is, but if you as food specialist with the Ocean well as halibut and lobster from the West Coast of Newfoundland. ucts, like land-raised farmed an operator don’t spend the time Wise program at the Vancouver And eco-conscious bartend- salmon, that currently demand to educate yourself and can’t Aquarium. “They’re from a ers, take note: small-batch craft about a 30-per-cent premium,” answer the questions and train small First Nations fishery out cocktail mix Walter Caesar has says Guy Dean, VP and CSO your front-of-house to answer of Tofino; they can only go to become Canada’s first Ocean Wise- of Vancouver-based supplier them, you may be left with the specific rocks and take a certain recommended Caesar mix, using Albion Fisheries Ltd. truly marginal customer.” amount off those rocks,” she says. only ocean-friendly North Atlantic However, “the data that we’re Both from a price perspective “I would take a look at Salt clam juice in its recipe.

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PHOTO: YEW RESTAURANT [CRAB TACOS] FOOD FILE

Spring mussels,” says Bil. “Savary Stewardship Alliance (ASA), clams from B.C. They look which certifies farms and sup- good, they present well. You pliers. The only ASA-certified never see them on menus, but farms in Canada so far are we sell 50 pounds a week out Cermaq Canada’s Bare Bluff of the shop; the perceived value Farm and McIntyre Lake, both is very high. They’re great for in Tofino, B.C., and Marine pasta with clams — an excellent Harvest Canada’s Marsh Bay Canadian alternative.” Farm in Port Hardy, B.C.; all are In fact, the list of what is (or farming salmon. is not) considered sustainable is The Monterey Bay constantly changing. The aver- Aquarium’s Seafood Watch age foodservice professional program and the Vancouver couldn’t possibly afford the time Aquarium’s Ocean Wise pro- to stay current with all the new gram function differently. They SOFT ARTISAN BREAD developments. Luckily, help is monitor seafood species in order at hand in the form of several to inform potential purchasers trustworthy agencies that consis- whether a product is sustain- tently and thoroughly monitor able, which “can be defined as a the state of the world’s fisheries species that is caught or farmed and aquaculture. in a way that ensures the long- Internationally, the term health and stability of that best-known is the Marine species, as well as the greater Stewardship Council (MSC), marine ecosystem,” says Geach. which certifies fisheries and Ocean Wise applies four other bodies that handle the fish criteria: abundance and resil- at points in the supply chain ience of the fish, management BISTRO between the water and the plate. of the fisheries, limited bycatch “MSC has three indicators of and limited habitat damage. sustainability for our Fisheries “Fisheries and seafood are such Standard: that the fish stock a complex system that it’s really is healthy, the environmen- hard to keep track,” Geach says, tal impacts are minimal and “which is why programs like the fishery is well managed,” Ocean Wise are so important.” explains Céline Rouzaud, MSC’s Ocean Wise restaurant part- Marketing and Communications ners receive regular updates; manager – Canada. both Ocean Wise and Seafood “It is a very rigorous stan- Watch provide mobile apps for CHERRY & GREEK YOGURT DANISH dard, in that below those three quick reference. Also, says Geach, pillars we have 28 individual “restaurants have found that indicators of sustainability; when they put the Ocean Wise when a fishery is certified, it seal [on their menus], those must have a passing score on all items are outselling other items.” 28 of those of those indicators,” “It’s not as simple as to take X she says. In addition to fisheries, species off the menu and add Y other businesses like wholesal- species back on,” says Bell. “But ers, retailers and restaurants can these labelling systems are great, receive Chain of Custody certi- because they’ve already done the fication, which, Rouzaud says, work for you, and then if you “ensures a rigorous measure of choose to dive a little deeper, CHOCOLATE AVALANCHE traceability.” you can.” A similar organization “It’s all a matter of informing exists to monitor farmed fish yourself,” says Bishop. “The big- and shellfish: the Aquaculture gest obstacle is education.” l At Bridor Inc., baking is a passion we

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Ipad ad Thing.indd 1 2014-10-15 9:48 AM A GUIDE TO SUSTAINABLE

Overfishing is the SEAFOODgreatest threat facing our oceans today. In response to this threat, Ocean Wise and The Marine Stewardship Council consistently and thoroughly monitor the state of the world’s fisheries and aquaculture. These two organizations provide operators with the education and means to offer sustainable seafood options in their restaurants. Now, F&H’s guide to MSC- and Ocean Wise-certified suppliers in Canada puts all this information at your fingertips.

OCEAN WISE CERTIFIED SUPPLIERS IN CANADA (as provided by Ocean Wise)

The Ocean Wise conservation program, established in 2005 by the Vancouver Aquarium, is now Canada’s most recognized sustainable seafood program and the Ocean Wise symbol next to a menu or seafood item is the Vancouver Aquarium’s assurance of an ocean-friendly seafood choice. COMPANY NAME WEBSITE PROVINCE

Albion Fisheries Ltd. - Calgary ...... albion.bc.ca ...... Alberta Centennial Foodservice - Calgary ...... centennialfoodservice.com/calgary ...... Alberta Centennial Foodservice - Edmonton ...... centennialfoodservice.com/edmonton ...... Alberta City Fish ...... cityfish.ca ...... Alberta Sysco Food Services of Calgary ...... sysco.ca/calgary ...... Alberta Aero Trading Port Edward ...... aerotrading.ca ...... Albion Fisheries Ltd. - Vancouver ...... albion.bc.ca ...... British Columbia Albion Fisheries Ltd. - Victoria ...... albion.bc.ca ...... British Columbia B&C Foods (Div. of Centennial Foods) ...... centennialfoodservice.com/bnc ...... British Columbia BC Salmon Marketing Council ...... bcsalmon.ca ...... British Columbia BC Spot Prawns ...... wildbcspotprawns.com ...... British Columbia Bee Islets Growers Corp ...... fishchoice.com/seafood-supplier/bee-islets-growers-corp ...... British Columbia Best. Salmon. Ever. Ltd...... bestsalmonever.com ...... British Columbia Blundell Seafoods ...... blundellseafoods.com ...... British Columbia C2C Premium Seafoods (Div. of Centennial Foods) ...... c2cpremiumseafood.com ...... British Columbia Calkins & Burke ...... calbur.com ...... British Columbia Centennial Foodservice - Kelowna ...... centennialfoodservice.com/Kelowna ...... British Columbia

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY NOVEMBER 2015 23 A GUIDE TO SUSTAINABLE SEAFOOD COMPANY NAME WEBSITE PROVINCE

Centennial Foodservice - Prince George ...... centennialfoodservice.com/prince_george ...... British Columbia Centennial Fooodservice - Richmond ...... centennialfoodservice.com/richmond ...... British Columbia Coastal Shellfish ...... coastalshellfish.com ...... British Columbia Coldfish Seafoods Company Inc...... coldfish.ca ...... British Columbia D Way Foods Inc...... dwayfoods.com ...... British Columbia DelicaSea Fish Co Ltd...... delicasea.ca ...... British Columbia Dollar Food Mfg. Inc...... British Columbia Emerald Sea Farms Ltd...... emeraldseafarms.com ...... British Columbia Eversea International Trading Ltd...... everseainternational.com ...... British Columbia Fanny Bay Oysters ...... fannybayoysters.com ...... British Columbia Frobisher International ...... oceanmama.ca ...... British Columbia Glacier View Seafoods ...... oceanwise.ca/partners/glacier-view-seafoods ...... British Columbia Golden Eagle Aquaculture Inc...... oceanwise.ca/partners/golden-eagle-aquaculture-inc ...... British Columbia Great Glacier Salmon ...... wildbcfish.ca ...... British Columbia Haida Gwaii Shellfish Co...... oceanwise.ca/partners/haida-gwaii-shellfish-co ...... British Columbia Haida Wild ...... haidawild.com ...... British Columbia Happy Trout Lodge ...... happytroutlodge.ca ...... British Columbia Hardy Buoys Smoked Fish Inc...... hardybuoys.com ...... British Columbia Hollie Wood Oysters ...... holliewoodoysters.com ...... British Columbia Hub City Fisheries ...... oceanwise.ca/partners/centennial-food-service/nanaimo ...... British Columbia Integra Foods International Corp...... integrafoods.com ...... British Columbia Island Sea Farms ...... saltspringislandmussels.com ...... British Columbia K. and M. Enterprises Ltd...... oceanwise.ca/partners/k-and-m-enterprises-ltd ...... British Columbia Little Cedar Falls ...... littlecedarfalls.com ...... British Columbia Little Miss Chief Gourmet Products Inc...... littlemisschief.com ...... British Columbia Mac’s Oysters Ltd...... macsoysters.com ...... British Columbia Michelle Rose Fishing ...... michellerosecsf.com ...... British Columbia Mike’s Sundance Seafood Ltd...... westcoastselect.ca ...... British Columbia Natural Gift Seafoods ...... naturalgiftseafoods.com ...... British Columbia Northern Divine ...... northerndivine.com ...... British Columbia Ocean Master Foods Int’l Ltd...... oceanmasterfood.com ...... British Columbia Ocean Run Seafood ...... oceanrunseafood.com ...... British Columbia Oceanfood Sales ...... oceanfoods.com ...... British Columbia Okanagan Nation Alliance ...... syilx.org ...... British Columbia Okeover Organic Oysters ...... organicoysters.ca ...... British Columbia Orca Specialty Foods ...... orcaspecialtyfoods.com ...... British Columbia Organic Ocean ...... organicocean.com ...... British Columbia Out Landish Shellfish Guild Inc...... outlandish-shellfish.com ...... British Columbia Pacific Northwest Shellfish Co. Ltd...... oceanwise.ca/partners/bc-shellfish-growers-association ...... British Columbia Pacific Provider ...... oceanwise.ca/partners/bc-shellfish-growers-association/vancouver-2 ... British Columbia Pentlatch Seafoods Ltd...... komoks.ca/pentlatch-seafoods-ltd ...... British Columbia Queen Charlotte Seafoods Ltd...... qcseafoods.com ...... British Columbia Raincoast Trading ...... raincoasttrading.com ...... British Columbia Riverfresh Wild BC Salmon ...... riverfreshkamloops.com ...... British Columbia Salish Sea Foods Ltd...... salishseafoods.ca ...... British Columbia Sea Agra Seafood Ltd...... seaagraseafood.com ...... British Columbia SeaChange Savouries Canada ...... seachangeseafoodsandgifts.ca ...... British Columbia Smokey Bay Seafood Company Ltd...... smokeybay.com ...... British Columbia Stellar Bay Shellfish Limited ...... stellarbay.ca ...... British Columbia Sts’ailes Development Corporation - Harrison Mills ...... stsailesdevcorp.com ...... British Columbia Sysco Food Services of Kelowna ...... syscokelowna.ca ...... British Columbia Sysco Food Services of Vancouver ...... syscovancouver.com ...... British Columbia Sysco Food Services of Victoria ...... syscovictoria.com ...... British Columbia Territory Seafoods Ltd...... oceanwise.ca/partners/territory-seafoods-ltd ...... British Columbia Thetis Queen Seafoods ...... oceanwise.ca/partners/thetis-queen-seafoods ...... British Columbia Totem Sea Farm Inc...... totemseafarm.com ...... British Columbia Tradex Foods Inc...... tradexfoods.com ...... British Columbia W!LD Ocean Fish ...... wildoceanfish.ca ...... British Columbia Walter All-Natural Craft Caesar Mix ...... waltercaesar.com ...... British Columbia

24 FOODSERVICE AND HOSPITALITY NOVEMBER 2015 FOODSERVICEANDHOSPITALITY.COM A GUIDE TO SUSTAINABLE SEAFOOD COMPANY NAME WEBSITE PROVINCE

West Coast Fish Culture / Agrimarine ...... westcoastfishculture.ca ...... British Columbia Willowfield Enterprises ...... willowfield.ca ...... British Columbia Alliance Seafood Inc...... allianceseafood.ca ...... New Brunswick Breviro Caviar Inc...... breviro.com ...... New Brunswick Island Fishermen Cooperative Association Ltd...... acpi-ifca.com ...... New Brunswick La Maison BeauSoleil ...... maisonbeausoleil.ca ...... New Brunswick Green Seafoods Ltd...... greenseafoods.com ...... Newfoundland and Labrador AquaPrime Mussel Ranch ...... aquaprimemusselranch.ca ...... Nova Scotia Canaqua Seafood Ltd...... canaquaseafoods.ca ...... Nova Scotia Eel Lake Oyster Farm Ltd...... ruisseauoysters.com ...... Nova Scotia Fisher King Seafoods Ltd...... fisherkingseafoods.com ...... Nova Scotia High Liner Foods Inc...... highlinerfoods.com ...... Nova Scotia Scotian Halibut Limited ...... halibut.ns.ca ...... Nova Scotia Sustainable Blue ...... sustainableblue.com ...... Nova Scotia A&M Aquaponics ...... oceanwise.ca/partners/am-aquaponics ...... Ontario Aqua Blue Seafood Ltd...... aquablueseafood.com ...... Ontario Aqua Star ...... aquastar.com ...... Ontario Daily Seafood ...... dailyseafood.ca ...... Ontario Diana’s Seafood ...... dianasseafood.com ...... Ontario DOM International ...... dominternational.com ...... Ontario Edesia Fine Foods Ltd...... edesiafinefoods.com ...... Ontario Findlay Foods Ltd. (Kingston) ...... findlayfoods.com ...... Ontario Flanagan Foodservice Kitchener flanagan.ca ...... Ontario Flanagan Foodservice - Owen Sound flanagan.ca ...... Ontario ® Flanagan Foodservice - Sudbury flanagan.ca ...... Ontario Gordon Food Service - Ontario ...... gfs.ca ...... Ontario Hooked Inc. (Supply Company) ...... hookedinc.ca ...... Ontario Icy Waters Ltd...... icywaters.com ...... Ontario Itsumo Tuna ...... freshahituna.com ...... Ontario Jim Giggie’s Trout Farm ...... oceanwise.ca/partners/jim-giggies-trout-farm ...... Ontario Kolapore Springs Fish Hatchery ...... kolaporesprings.com ...... Ontario Lovell Springs Trout Farm ...... oceanwise.ca/partners/lovell-springs-trout-farm ...... Ontario Macgregors Meat & Seafood Ltd...... macgregors.com ...... Ontario Maximum Seafood ...... maximumseafood.com ...... Ontario Minor Fisheries Ltd...... minorfisheries.net ...... Ontario Morton Wholesale ...... mortonwholesale.com ...... Ontario Ontario Natural Food Co-op ...... onfc.ca ...... Ontario Planet Shrimp Inc...... planetshrimp.com ...... Ontario Purvis Fisheries Inc...... purvisfisheries.com ...... Ontario Sand Plains Aquaculture ...... oceanwise.ca/partners/sand-plains-aquaculture ...... Ontario Sub Zero Imports Inc...... oceanwise.ca/partners/sub-zero-imports-inc ...... Ontario Sysco Food Services of Toronto ...... sysco.ca/ontario ...... Ontario Toppits Foods ...... toppits.com ...... Ontario Whalesbone Sustainable Oyster & Fish Supply ...... thewhalesbone.com ...... Ontario The Canadian Cove Cultured Shellfish ...... canadiancove.com ...... Prince Edward Island Halibut PEI Inc...... halibutpei.ca ...... Prince Edward Island P.E.I. Mussel King Inc...... peimusselking.com ...... Prince Edward Island Prince Edward Aqua Farms Inc...... peaqua.com ...... Prince Edward Island Aliments Pearlmark Foods Inc...... pearlmarkfoods.com ...... Quebec Culti-Mer Inc...... petoncleduquebec.com ...... Quebec En Gros Pierre ...... engrospierre.com ...... Quebec Ferme Piscicole des Bobines ...... lesbobines.com ...... Quebec IFC Seafood - Quebec ...... ifcseafood.com ...... Quebec Lagoon Seafood Products / Fruits de Mer Lagon ...... lagoonseafood.com ...... Quebec Les Pêcheries Norref ...... norref.colabor.com ...... Quebec Pec-Nord Inc...... oceanwise.ca/partners/pec-nord-inc ...... Quebec Provender ...... provender.com ...... Quebec Centennial Foodservice - Regina ...... centennialfoodservice.com/regina ...... Saskatchewan Centennial Foodservice - Saskatoon ...... centennialfoodservice.com/saskatoon ...... Saskatchewan

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY NOVEMBER 2015 25 A GUIDE TO SUSTAINABLE SEAFOOD

MSC-CERTIFIED CANADIAN SUPPLIERS (as provided by The Marine Stewardship Council)

The Marine Stewardship Council (MSC) works with partners to promote sustainable-fishing practices. MSC’s standards for sustainable fishing and seafood trace- ability seek to increase the availability of certified sustainable seafood and its distinctive blue ecolabel makes it easy for everyone to take part.

Edmond Gagnon Ltd. Westmorland Fisheries Ltd. Fisher King Seafoods Ltd. NATIONAL 9 Quai Des Robichaud Rd. 64 Gautreau St. 267 Cobequid Rd., Ste. 100 DISTRIBUTORS/ Grand-Barachois, NB E4P 8A4 Cap-Pelé, NB E4N 1V3 Lower Sackville, NS B4C 4E6 atlanticcanadaexports.ca/ westmorlandfisheries.ca/en fisherkingseafoods.com PROCESSORS producer/edmond-gagnon-ltd-2 NEWFOUNDLAND Gourmet Chef Packers Ltd. Barry Group Inc. BRITISH COLUMBIA 342 Main St. Shediac, NB E4P 2E7 415 Griffin Dr. High Liner Foods Inc. Canadian Fishing Company gcpackers.com Corner Brook, NL A2H 3E9 Box 910, 100 Battery Point Foot of Gore Ave. barrygroupinc.com Lunenburg, NS B0J 2C0 Vancouver, BC V6A 2Y7 International Seafood & Bait Ltd. highlinerfoods.com canfisco.com 262 Boul. JD Gauthier Ocean Choice International Shippagan, NB E8S 1R1 1315 Topsail Rd. Louisbourg Seafood Ltd. Integra Foods International Corp. entship.ca St John’s, NL A1B 3N4 P.O. Box 5609 P.O. Box 521 oceanchoice.com Louisbourg, NS B1C 1B5 Shawnigan Lake, BC V0R 2W0 L’Association Coopérative louisbourgseafoods.ca/home integrafoods.com des Pêcheurs de l’Ile Ltée Whitecap International 90, rue Principale Seafood Exporters Merex Inc. Shafer-Haggart Ltd. Lameque, NB E8T 1M8 84 Airport Rd. 1096 Marginal Rd. 1055 West Hastings St., 10th Floor acpi-ifca.com/en St John’s, NL A1A 4Y3 Halifax, NS B3H 2O4 Vancouver, BC V6E 4E2 whitecapseafoods.com saltfish.com shafer-haggart.com Mills Seafood Ltd. 5 Mills St. NOVA SCOTIA Oceanview Fisheries Limited Viking Seafoods Ltd. Bouctouche, NB E4S 3S3 19 Lenny’s Lane 12820 Trites Rd. millsseafood.ca Bakers Point Fisheries Limited Sambro, NS B3V 1L5 Richmond, BC V7E 3R8 33 Baker’s Point Rd. E. oceanviewfisheries.ca Ocean Pier Inc. Jeddore, NS B0J 1W0 20 Pattison Rd. fishpackers.com/members/ Premium Seafoods Ltd. MANITOBA Scoudouc, NB E4P 3R4 bakerspointfisheries 449 Lower Rd. oceanpierinc.com Arichat, NS B0E 1A0 Freshwater Fish Bluenose Seafood Inc. premiumseafoods.ns.ca Marketing Corporation Open Blue Fisheries 339 Herring Cove Rd. 1199 Plessis Rd. 211 George St. Halifax, NS B3R 1V5 Victoria Co-Operative Winnipeg, MB R2C 3L4 Moncton, NB E1C 1V8 bluenoseseafood.com Fisheries Limited freshwaterfish.com openblue.com 247 New Haven Rd. Clearwater Seafoods Neil’s Harbour, NS B0C 1N0 NEW BRUNSWICK Paturel International Company Limited Partnership victoriafish.com 349 Northern Harbour Rd. 757 Bedford Highway Cape Bald Packers Ltd. Northern Harbour, NB E5V 1G6 Bedford, NS B4A 3Z7 2618 Acadie Rd. eastcoastseafood.com/ clearwater.ca ONTARIO Cap-Pelé, NB E4N 1E3 company_paturel.php Bento Nouveau Ltd. capebaldpackers.com Comeau’s Sea Food Ltd. 25 Centurian Dr., Ste. 208

Raymond O’Neill P.O. Box 39 Markham, ON L3R 5N8 Captain Dan’s Inc. & Son Fisheries Saulnierville, NS B0W 2Z0 bentosushi.com 341 Chemin Cap-Lumiere 221 Escuminac Point Rd. comeausea.com/fr Richibouctou-Village, NB E4W 1C9 Escuminac, NB E9A 1V6 Central Epicure Food Products Ltd. captaindans.com raymondoneill.ca D.B. Kenney Fisheries (2014) Ltd. 501 Garyray Dr.

301 Water St. Toronto, ON M9L 1P9 Westport, NS B0V 1H0 centralepicure.com dbkenneyfisheries.com

26 FOODSERVICE AND HOSPITALITY NOVEMBER 2015 FOODSERVICEANDHOSPITALITY.COM A GUIDE TO SUSTAINABLE SEAFOOD

Couprie, Fenton Inc. PRINCE EDWARD ISLAND BRITISH COLUMBIA Seven Seas Fish Co. 299 Courtneypark Dr. E., Ste. 200 12411 Vulcan Way Mississauga, ON L5T 2T6 Royal Star Foods Ltd. Albion Fisheries Ltd. Richmond, BC V6V 1J7 coufen.com 175 Judes Point Rd. 1900 No. 6 Rd. 7seas.ca Tignish, PEI C0B 2B0 Richmond, BC V6V 1W3 Dom International Ltd. royalstarfoods.com albion.bc.ca Sung Fish Company Ltd. 10 Golden Gate Ct. 1795 Pandora St. Toronto, ON M1P 3A5 Blundell Seafoods Ltd. Vancouver, BC V5L 1L9 dominternational.com QUEBEC 11351 River Rd. sungfish.com Crevette du Nord Atlantique Inc. Richmond, BC V6X 1Z6 Export Packers Company Limited 139 Rue de la Reine blundellseafoods.com Wismettac Asian Foods, Inc. 107 Walker Dr. Gaspé, QC G4X 2R8 130-11388 No. 5 Rd. Brampton, ON L5T 5K5 crevettedunordatlantique.ca Calkins & Burke Ltd. Richmond, BC V7A 4E7 exportpackers.com 1500 W. Georgia St., Ste. 800 ntcltdusa.com/about IFC Seafood Inc. Vancouver, BC V6G 2Z6 Grand River Foods 5584 des Rossignols calbur.com 685 Boxwood Dr. MANITOBA Laval, QC H7L 5Z1 Cambridge, ON N3E 1A4 ifcseafood.com Centennial Food Service grandriverfoods.com - C2C Premium Seafood Branch GFS Canada Company - Winnipeg 310 Sterling Lyon Parkway Les Aliments Pearlmark Foods Inc. 12759 Vulcan Way, Unit 138 Hai Yang International Inc. Richmond, BC V6V 3C8 Additional Winnipeg, MB R3P 0T3 4404 Louis B. Mayer gfs.ca/en/service-areas/winnipeg 1220 Sheppard Ave. E., Ste. 303 Laval, QC H7P 0G1 locations: Kelowna, B.C., Prince George, Toronto, ON M2K 2S5 pearlmarkfoods.com B.C., Victoria and Vancouver haiyangseafoods.com centennialfoodservice.com NOVA SCOTIA

Janes Family Foods- REGIONAL GFS Canada Company A.C. Covert Distributors Sofina Foods Inc. - British Columbia 50 Thorne Ave. 401 Canarctic Dr. DISTRIBUTORS 1700 Cliveden Ave. Dartmouth, NS B3B 1Y5

Toronto, ON M3J 2P9 Delta, BC V3M 6T2 accovert.com janesfamilyfoods.com gfs.com/en Fisherman’s Market International Les Plats du Chef, Inc. ALBERTA Hub City Fisheries 607 Bedford Highway 575 Oster Lane 262 Southside Dr. Halifax, NS B3M 2L6 Vaughan, ON L4K 2B9 Albion Fisheries Ltd. Nanaimo, BC V9R 6Z5 fishermansmarket.ca cuisineadventuresfoods.com/ 3320 14th Ave. N.E., Bay 5 plats-du-chef Calgary, AB T2A 6J4 Keystone Merchandising Inc. GFS Canada Company – Atlantic albion.bc.ca 12-4751 Shell Rd. 38 Industrial Park Dr. Marsan Foods, Ltd. Richmond, BC V6X 3H4 Amherst, NS B4H 4RS 160 Thermos Rd. Centennial Food Service www.gfs.com/en Toronto, ON M1L 4W2 C2C Premium Seafood Branch Lions Gate Fisheries Ltd. marsanfoods.com Bay 132, 2880-45 Ave. S.E. 4179 River Rd. Sambro Fisheries Calgary, AB T2B 3M1 Delta, BC V4K 1R9 40 Lenny’s Lane Ocean Food Company Ltd. centennialfoodservice.com lionsgatefisheries.com Sambro, NS B3V 1L5 3 Turbina Ave. atlanticcanadaexports.ca/producer/ Toronto, ON M1V 5G3 GFS Canada Company - Calgary North Delta Seafoods Ltd. sambro-fisheries-limited oceanfood.ca/en/home.php 290212 Township Rd. 261 6951-72nd St., Unit 101 Rocky View County, AB T4A 0V6 Delta, BC V4G 0A2 True North Salmon Ltd. Sea Merchants, Inc. gfs.com/en ndseafoods.com 874 Main St. 55 Vansco Rd. Blacks Harbour, NB E5H 1G6 Toronto, ON M8Z 5Z8 GFS Canada Company - Edmonton Oceanfood Sales Ltd. truenorthsalmon.com atlanticcanadaexports.ca/ 13511 163 St. 1909 E. Hastings St. producer/sea-merchant-inc Edmonton, AB T5V 0B5 Vancouver, BC V5L 1T5 ONTARIO gfs.com/en oceanfoods.com TFI Foods Ltd. Allseas Fisheries Corp. 44 Milner Ave. Pacific Point Foods Ltd. 55 Vansco Rd. Brampton, ON M1S 3P8 19077 33 Ave. Toronto, ON M8Z 5Z8 taifoong.com Surrey, BC V3S 0L5 allseas.net pacpoint.com

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY NOVEMBER 2015 27 A GUIDE TO SUSTAINABLE SEAFOOD

GFS Canada Company - Montreal Naeco

550 Louis-Pasteur 65 Blainville St. W. Boucherville, QC J4B 7Z1 Ste-Therese, QC J7E 1X5 gfs.ca/en/service-areas/quebec GFS Canada Company - Ontario Norref 2999 James Snow Parkway GFS Canada Company - Quebec 4900 Molson St. North Milton, ON L9T 5G4 Seacore Seafood Inc. 8000 Rue Armand Montreal, QC H1Y 3J8 gfs.com/en 81 Aviva Park Dr. Viau, QC G2E 2C2 norref.colabor.com Vaughan, ON L4L 9C1 gfs.ca/en/service-areas/quebec La Nassa Foods seacoreseafood.com Sysco Québec 215 Industry Rd. La Poissonnerie Cowie (1985) Inc. 11625 55 E. Ave. Kingsville, ON N9Y 1K9 Toppits Foods 660 Rue Bernard Montreal, QC H1E 2K2 lanassafoods.com 301 Chrislea Rd. Granby, QC J2J 0H6 syscoquebec.ca/accueil.cfm Vaughan, ON L4L 8N4 cowieinc.com Maximum Seafood toppits.com 189 Westcreek Dr. SASKATCHEWAN Vaughan, ON L4L 9N6 QUEBEC maximumseafood.com Centennial Food Service B. Terfloth + Cie (Canada) Inc. - C2C Premium Seafood Branch NWC Fish Limited 1 Westmount Square, Ste. 500 1309 Lorne St. 6478 Yonge St. Montreal, QC H3Z 2P9 Regina, SK S4R 2K2 North York, ON M2M 4J8 terfloth.com/en centennialfoodservice.com

Parkinson International Inc. Dubord & Rainville, Inc. Lagoon Seafood Products Ltd. P.O. Box 20010 4045 Boul. Poirier 1301, 32nd Ave. Perth, ON K7H 3M6 Saint Laurent, QC H4R 2G9 Lachine, QC H8T 3H2 dubord.ca/en lagoonseafood.com/en Presteve Foods Ltd. 20954 Erie St. S. Wheatley, ON NOP 2PO final half page ad.pdf 1 10/7/2015 10:21:30 AM prestevefoods.com

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HOSPITALITY MARKET REPORT STEERING GROWTH Canada’s foodservice industry is poised for growth in 2016, but increased costs, a sluggish economy and lagging consumer confidence mean it won’t be without challenges

STORY BY AMY BOSTOCK ILLUSTRATION BY JEM SULLIVAN |

anada’s restau- higher food costs.” able, even for people from coun- “So overall, yes, the industry is rant industry But while operators bemoan tries whose dollar may be low.” growing but costs are also going is poised for its the failing loonie, Aron Gampel, The other big issue impacting up, basically in lockstep,” says 25th consecutive VP and deputy chief economist industry growth is staffing; in Elliott. year of growth with Scotiabank Economics 2015, every province, with the Despite these hurdles, Elliott in 2016, with sales expected to in Toronto, says the weaker exception of New Brunswick, says the foodservice industry Cgrow by 3.8 per cent to $62 bil- Canadian dollar may actually saw an increase in minimum saw sales increase over the last lion, according to a new report benefit the foodservice industry. wage, which in turn drove up few months. “The fact that sales from Toronto-based Restaurants “We will probably see some pull- wages for all restaurant employ- grew at all in 2015 — in spite of Canada. But it isn’t going to be back in expenditures but to a ees, resulting in higher payroll economic recession, a sluggish easy, says Chris Elliott, the orga- great extent, looking from both taxes and more significant costs job market and consumer con- nization’s senior economist. He a regional and national perspec- for operators (see graph on p. 33). fidence that’s going down every cites challenges such as surging tive, there are offsets to it, such month — is a big surprise.” labour and food costs, as well as as our sharply lower dollar rein- The results of Mississauga, higher rent and leasing costs as forcing an increased tourist Ont.-based Boston Pizza reflect cutting into an operator’s profit. attitude that Canada is back that trend. The casual chain “We’re seeing more operators on the radar for not only saying food and labour costs American daytrippers but are having a negative impact on international tourists as their business,” he says. “In fact, well. Canada is still afford- for Q3, 74 per cent of operators said that food and labour costs were having a nega- tive impact compared to the same period last year when 59 per cent said food and 57 per cent said labour.” A huge increase but not a surprising one, says Elliott, pointing to a lower Canadian dollar, which makes importing food from the U.S. more expen- sive. “Add rising beef prices over the last couple of years and now operators are seeing much

30 FOODSERVICE AND HOSPITALITY NOVEMBER 2015 FOODSERVICEANDHOSPITALITY.COM HOSPITALITY MARKET REPORT

recorded positive sales growth of According to Elliott, B.C. and these two provinces, which had vice sales were going to grow 1.1 per cent for 2015. “Through Ontario were the main drivers actually led the industry over by about 4.5 per cent; now in to the end of Q2, we’re continu- of foodservice sales growth in the past decade in terms of over- 2016 that’s going to moderate ing to see positive sales growth,” 2015. “Both provinces have seen all foodservice sales growth.” to 3.8 per cent” (see graph on says Steve Silverstone, EVP really strong growth in the last Looking ahead, Manitoba p. 32). The reason, he says, is Marketing, adding that Boston couple of years due to generally and B.C. are expected to lead that Ontario and B.C., the main Pizza will be opening an addi- healthy economic activity, grow- the way in 2016, with projected drivers of growth over the last tional 12 to 15 stores in 2016, ing populations and housing growth of 4.3 per cent while couple of years, will moderate to bringing its total units to 380 prices. It’s created a wealth effect Newfoundland and Labrador a more sustainable pace. across Canada. — people feel like they’re richer is estimated to grow by only The following foodser- Silverstone says the company and therefore they’re going out 1.8 per cent. “Basically what vice segment update from has seen some softening in the and spending money.” we’re seeing is slightly weaker Technomic takes a closer look at northern Alberta market linked Alberta and Saskatchewan growth in 2016,” predicts Elliott. the Canadian foodservice land- to its economy but “that’s offset didn’t fare as well, due largely to “In 2015, commercial foodser- scape and outlines how each Top by strong sales in other prov- the decline in oil prices and the 200 restaurant sub-segment has inces. We’re having some of our drop-off in commodity prices. fared over the past year, detailing best results in Manitoba and “We saw much weaker growth in current struggles and success Quebec and very strong results 2015 than we did in 2014 from stories as well as future in Ontario and B.C. — even challenges and methods for versus prior years.” remaining competitive.

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY NOVEMBER 2015 31 HOSPITALITY MARKET REPORT

test express beverage lines, while revamped websites, mobile apps THE RACE FOR Starbucks Canada launched a and loyalty programs. Expect to mobile order-and-pay service see more “-free” pizzas — those FOODSERVICE and added more drive-thru sites without artificial ingredients and in Toronto. preservatives, antibiotics and DOLLARS Moving forward, a struggle hormones — trend up. for this segment will be market saturation, largely due to the QUICK-SERVICE SANDWICH BY JILL FAILLA, EDITOR, CONSUMER RESEARCH, TECHNOMIC | widespread segment leader, Tim Traditional sub sandwich chains ales are up at restaurants in Canada for both Hortons. New markets, from continue to face challenges. QSR limited- and full-service segments, charting international to non-traditional, sandwich chains’ sales decreased four-per-cent growth overall in 2014 — an will present growth opportuni- 10.8 per cent overall last year improvement from 3.2 per cent in 2013. Top 200 ties for fast-food chains. as Subway Canada, Quiznos S Canada and Mr. Sub experi- restaurant chains experienced a slightly higher sales enced declining sales in 2014 growth rate of 4.4 per cent last year. QUICK-SERVICE BURGER & PIZZA due to heightened competition Burger and pizza fast-food cat- from premium and ethnic sand- QUICK-SERVICE UPDATE FAST-FOOD COFFEE CAFÉ egories both fared well in 2014, wich chains offering a stronger The fast-food segment fared bet- Though not a coffee café, as the second- and third-largest point of menu differentiation. ter than casual dining in 2014, McDonald’s Canada is a fierce growth categories, respectively, There will likely be an emer- with a total sales increase of 4.7 competitor to this category, and following coffee café. Burger gence of new non-traditional per cent. Despite rising competi- although the fast-food giant chains are getting ahead by and ethnic sandwich chains, tion from Retail Meal Solutions has experienced declining sales advancing mobile-tech services, motivated by the success of Pita (RMS) and fast-casual segments, in the U.S., it’s making gains in releasing craveable burger LTOs Pit, which increased sales 19 per many quick-service chains are Canada by pushing its coffee and bolstering build-your-own cent last year. Moreover, current still successfully growing their program. burger options. Technomic’s sub chains will likely experiment businesses. The large fast-food Cafés are also ramping “2015 Canadian Burger more with regionally and glob- chains are particularly winning up menu quality in response Consumer Trend Report” shows ally inspired sandwiches. by emphasizing coffee, with to consumer demand, but consumers order their food the coffee café category seeing data from Technomic’s “2015 to-go for about half of fast-food FAST-CASUAL UPDATE the most growth of any quick- Canadian Bakery & Coffee Café burger occasions, suggesting Fast-casual chains are carving service category in 2014 — a Consumer Trend Report” shows they are looking for convenient out an increasingly wider niche sales increase of 7.5 per cent. that consumers won’t sacrifice ordering and payment options. in the foodservice industry, In particular, Tim Hortons and low prices and fast service for In response, leading fast-food charting 8.5 per cent sales gains Starbucks Canada — both in the quality. In 2014, Tim Hortons burger chains are developing in 2014 — more than any other top three — have seen notable pulled the Cold Stone Creamery more ordering, payment and segment. Notable sales growth sales growth since 2013. brand from its Canadian sites to even couponing functions for categories for fast-casual chains smartphones and other mobile include pizza, specialty (includ- devices. The build-your-own ing Freshii and Mr. Greek), COMMERCIAL FOODSERVICE SALES - CANADA burger trend is led by Harvey’s, Mexican and burger. Many of 8 (year-over-year nominal change) 7.2% which offers eight million poten- these chains, whose growth is 7 tial ingredient combinations for largely driven by younger con- its burgers. sumers, feature customizable, 6 5.5% 5.3% It is likely that both fast-food build-your-own fare with pre- 4.8% 4.8% 4.8% 5 4.5% and fast-casual pizza catego- mium ingredients. Technomic’s 4.2% 4.1% 3.8% ries are stealing traffic from “2014 Canadian Future of 4 3.4% 3.1% 3.2% 3.0% 2.9% the casual-dining Italian/pizza LSR Consumer Trend Report” 3 category. Major fast-food pizza showed that far more younger 2 1.4% developments include more than older consumers visit all customizable crusts and sauces, fast-casual chains (see graph 1 0.6% both for flavour enhancement opposite page) at least occasionally. 0 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 and to satisfy special-diet needs; A major focus of the fast- preliminary craveable and bold starters; casual segment is transparency. SOURCE: STATISTICS CANADA AND RESTAURANTS CANADA forecast globally inspired pizzas; and The “2014 Canadian Healthy

32 FOODSERVICE AND HOSPITALITY NOVEMBER 2015 FOODSERVICEANDHOSPITALITY.COM HOSPITALITY MARKET REPORT

Issues having the biggest negative impact on restaurant operators: presenting further competition younger consumers will drive for FSR pizza chains. growth. According to the “2015 Food costs 66% Canadian Burger Consumer Labour costs 66% FAST-CASUAL MEXICAN Trend Report,” 33 per cent of Shortage of skilled labour 42% Chipotle Mexican Grill, the consumers aged 18 to 34 visit Credit card merchant fees 37% leading fast-casual Mexican fast-casual burger chains at least Weak economy 35% chain in the U.S., is expanding once a month, compared to 22 Bad weather 25% slowly in Canada, with nearly per cent of consumers overall. Shortage of unskilled labour 24% 10 units to date. With its health- Fast-casual concepts Liquor costs 22% Weak customer demand 20% halo claims and commitment featuring small, customizable Decline in tourists 16% to transparency, Chipotle will burger menus will also likely Gasoline prices 15% likely succeed in Canada against find success. Sales taxes 13% its only two Top 200 fast-casual No factors 0% Mexican competitors — Mucho MIDSCALE UPDATE Burrito and Taco Del Mar. Mid-scale chains — family style SOURCE: Q2 2015 RESTAURANT OUTLOOK SURVEY, RESTAURANTS CANADA Within the past year, Chipotle chains in particular — con- Eating Consumer Trend Report” this segment momentum. While achieved a 100-per-cent GMO- tinue to hold their own by tout- shows that 53 per-cent of con- some chains are experiment- free product line, rolled out a ing their value-driven, family sumers say they would like ing with food trucks, others are vegan Sofritas protein (shred- focused positioning. Family style restaurants to be more trans- launching ordering and payment ded non-GMO Hodo Soy tofu mid-scale chains grew sales 6.5 parent about what’s in their mobile apps. braised with chipotle chiles, per cent in 2014. These restau- menu items. This spring, Hero roasted poblano peppers and rant visits are partially driven Certified Burgers announced a FAST-CASUAL PIZZA assorted spices) and boosted by consumers with children and partnership with Beretta Farms Famoso Neapolitan Pizzeria its commitment to local many offer value-friendly kids’ to begin sourcing only premium boasts the largest sales growth of food purchasing. menus, as well as children-eat- 100-per-cent Canadian beef. any Top 200 chain last year. The free deals. Trendy and healthful bowls ability for customers to choose FAST-CASUAL BURGER Breakfast visits are also an are also helping this segment their own crusts, sauces and The fast-casual burger category important driver for the fam- push forward, such as Cultures’ toppings, while interacting with has ample room to develop and ily style segment. At least twice Pan-Asian Bowl, Teriyaki a friendly employee is an engag- expand in Canada. Reflecting as many consumers visit family Experience’s Super Grains Vedge ing and appealing service style the fast-casual segment, style restaurants as casual-dining Bowl and The Chopped Leaf’s that is already a proven success Technomic data shows that concepts for breakfast, but tradi- Greek Bowl. for other fast-casual categories. Technology and flexible- The fast-casual pizza category A GOOD YEAR FOR QSRs service format are also giving is positioned for future growth, According to Toronto-based Restaurants Canada’s senior economist Chris Elliott, the QSR segment experienced the most growth in 2015. “It Which fast-casual chains do you visit at least occasionally? reflects what’s going on in the economy; we have a mild recession on (by age) % Overall top of a weak labour market on top of consumer confidence issues, so Thai Express 30% 21% people are looking for something affordable.” 17% Even in Alberta, where the economy has performed poorly this year, Five Guys Burger & Fries 26% 18% 15% there was a spike in QSR sales as people drifted over from the more expensive full-service restaurants. “QSR has really outperformed all the Extreme Pita 23% 14% 11% other segments and this is partly due to unit expansion but also the seg- ment itself has evolved tremendously over the past few years,” he says. Edo Japan 15% 12% 11% An increase in consumer education and demand for better quality 11% Sushi Shop 10% has sparked a wave of innovative products, such as premium burgers, 9% in the QSR segment. 11% Teriyaki Experience 8% 7% The segment is also becoming increasingly competitive as QSRs 11% no longer just compete against others in the segment but also grocery Mr. Greek 7% 5% stores. “There’s just so much more competition for the food dollar and 9% Taco Del Mar 6% restaurant operators are reluctant to raise menu prices because there 5% is a limit to how much more consumers are willing to pay,” says Elliott, 10% 18-34 Wok Box Fresh Asian Kitchen 6% though he cites surveys showing that 60 per cent of operators plan 5% 35+ to raise menu prices over the next six months, up from 50 per cent Base: 907 consumers aged 18+ who visit fast-casual restaurants last year. SOURCE: 2014 CANADIAN FUTURE OF LSR CONSUMER TREND REPORT, TECHNOMIC

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY NOVEMBER 2015 33 HOSPITALITY MARKET REPORT

tional casual-dining restaurants and improving their own take- varied-menu favourites among would be more likely to pur- win at dinner service. This is out programs. Cora’s Breakfast the millennial demographic. chase alcohol from casual-dining largely thanks to the familiarity and Lunch is leading this trend Technomic’s 2014 “Canadian concepts if these restaurants of breakfast-focused family with its new Sunshine-To-Go Future of FSR Consumer Trend served more craft beer. Beyond style chains such as Cora menu for guests to pick up Report” reveals this influential craft beer, many casual-dining and Denny’s. and take home. Family style demographic is increasingly chains are innovating other parts Fast food is family style chains will also contend with looking for a unique restaurant of the adult-beverage menu and restaurants’ leading competi- casual-dining chains for the experience worthy of sharing, experience in order to boost tor. Half of consumers say they brunch daypart by upscaling and these chains are achieving traffic and sales. For example, would have visited a fast-food their brunch menu with this through strong craft-beer happy hour and other weeknight restaurant if they hadn’t visited regional ethnic dishes as well programs, shareable foods and drink specials are providing a family style restaurant on their as adult beverages. sports-viewing areas. millennials a fun, social occasion most recent dining occasion. at an appealing discounted As a result of competition from CASUAL-DINING UPDATE ADULT BEVERAGE price point. both fast-food and traditional Overall, the Top 200 casual-din- As mentioned, many traditional This past summer, Earls casual-dining chains, family style ing segment experienced modest and contemporary casual-dining Kitchen + Bar offered $5 chains are upscaling lunch and sales gains of 2.6 per cent in chains are now developing their Mexican-inspired cocktails on dinner menus and expanding 2014. It is expected to continue craft-beer programs in order Sundays and Mondays, includ- operating hours to strengthen regaining its post-recession foot- to attract millennials. Indeed, ing its Michelada, made with later dayparts. ing in the coming years. Casual- the 2014 “Canadian Future of Corona, Valentina hot sauce, In the future, expect family dining chains with the largest FSR Consumer Trend Report” lime and salty Maggi seasoning, style chains to compete more increases in sales — Browns finds that at least twice as many and its citrus-and-spice-infused fiercely with fast-food chains for Socialhouse, Bier Markt and younger consumers (18 to 34) as sangrita meant to be shot with takeout occasions by launching The Canadian Brewhouse — are their older counterparts say they tequila. These drinks are also

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indicative of many cocktail beverages — in order to ing foodservice initiatives led by How often do you trends fuelling adult-beverage remain competitive. this higher-priced subsegment purchase food/beverages innovation, including beer and Alternatively, the casual- include loyalty clubs, seasonal from the following? wine concoctions, ethnic ingre- dining seafood category is likely and prix-fixe menus. Please include dine-in, takeout or delivery. dients, and savoury and spicy being undercut by successful The upscale subsegment (Once a month+) % Overall flavour profiles. steak chain competitors — most is also focusing on its adult- of which also offer seafood dish- beverage program, offering more 64% Family style es and cater to special occasions. specialty seasonal cocktails and STRUGGLING CASUAL- 55% DINING CATEGORIES Seafood chains should promote alcohol-and-food pairings.

While millennial-friendly sustainable or local sources The upscale casual-dining

varied-menu casual-dining applicable to their menu, in sub-segment will continue to Traditional 60% chains are thriving, Italian/pizza addition to highlighting seasonal prosper as the economy recov- casual-dining (down 3.2 per cent) and seafood boils and special items. ers, driven largely by younger 54% (down 1.5 per cent) casual- consumers. According to the dining chains are struggling. As UPSCALE / POLISHED 2014 “Canadian Future of FSR 30% Upscale previously mentioned, Italian/ The upscale casual-dining sub- Consumer Trend Report,” 35 casual-dining pizza chain occasions are likely segment comprises roughly per cent of consumers aged 18 25% 60% of 18 to 34- being cut into by the successful 15 per cent of the total casual- to 34 visit upscale casual-dining year-olds limited-service pizza categories dining segment in terms of sales. concepts at least once a month, 2012 and will need to set themselves It consists of steak and varied- compared to 25 per cent of the 2014 35% of 18 to 34- apart as fun and engaging din- menu categories, both of which general population (see graph year-olds ing destinations — and consider yielded noticeable sales growth on right). Look for these chains Base: 1,394 (2012) and 1,159 (2014) consum- upscaling the experience with in 2014 (4.3 per cent and 7.3 per to further experiment with ers aged 18+; base includes terminate data FS&H May2014 ad.ai 4/14/2014 10:37:40 AM SOURCE: 2014 CANADIAN FUTURE OF entertainment or specialty adult cent, respectively). A few trend- weeknight and seasonal FSR CONSUMER TREND REPORT, TECHNOMIC

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prix-fixe menus, lunch-service both fulfill quick and convenient supermarkets than at other for the younger demographic. deals and weekend brunches carryout occasions. The report retailers. Consumers are likely Food and beverage RMS pur- moving forward. also reveals that consumers con- more trusting of supermarket chases tend to be convenient and sider supermarket RMS to offer prepared food than prepared portable options. For the lunch RETAILER MEAL better value and cleaner prem- food sold at other retailers, and dinner dayparts at RMS SOLUTIONS (RMS) UPDATE ises than fast-food chains. as they purchase groceries locations, consumers would be Technomic’s 2015 “Canadian Due in part to an increased and fresh foods from these same likely to purchase the follow- Retailer Meal Solutions focus on fresh prepared food at supermarkets. The supermarkets ing food: chicken (64 per cent), Consumer Trend Report” shows retail outlets and the expansion have also led prepared-food pizza (59 per cent) and sand- consumers increasingly view of these offerings to new retail innovation in Canada, offering wich wraps (54 per cent). For retail foodservice as offering channels, Technomic estimates some of the first on-site beverages, they would be most higher quality, fresher and more retail foodservice grew 3.6 per restaurants. apt to buy fountain soft drinks unique and healthful food than cent in 2014. The same RMS Younger consumers are also (38 per cent), hot or iced regular its quick-service competition. In report shows younger consum- driving RMS growth for retailers coffee (38 per cent) and fruit fact, RMS purchases are often ers are steering growth, with beyond the supermarket realm. juice (30 per cent). made at the expense of fast-food more younger (52 per cent) In general, more younger than visits (see graph on p. 38), which than older (35 per cent) con- older consumers have tried RMS ONSITE CONSUMPTION shows 46 per cent of consumers sumers purchasing prepared items from non-supermarket Following a flourishing trend in say they are visiting fast-food meals at retailers at least three retail segments, including mass the U.S., more Canadian retail- restaurants less often now that times a month. merchandisers, convenience ers are growing their on-premise they are purchasing RMS offer- stores and drugstores. Some of prepared-food occasions, in ings more often than they were RMS USAGE these retailers, such as c-stores order to steal share from res- a year ago. This is likely because Overall, RMS purchases happen and drugstores, may satisfy more taurants. Specialty retailers and retailersNewcombe_QV_Layout and fast-food chains 1 2013-05-14 more 10:39 frequently AM Page at traditional 1 convenient snacking occasions supermarkets, in particular, are

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I am purchasing RMS from ______more often serving made-to-order Nutella announcing expansion plans than I was a year ago. crêpes. This past spring, Sobeys for Toronto for 2017. In fact, Newcastle in North Edmonton Longo’s Nutella Crêperie offers invited local customers to taste competition to Eataly’s famed Mass merchandisers 19% a five-course menu created by Nutella Bar. As a result, are you Sobeys’ in-store chefs; the move As more of these high-end Traditional supermarkets 19% visiting any of the was part of an ongoing market- grocers enter and grow in following less often? ing campaign aiming to prove Canada, it will put increasing Warehouse/club stores 17% Select all that apply its RMS is just as good as pressure on current retailers n Fast food 46% fine dining. to upscale their existing RMS Drugstores 15% n Upscale programs. casual dining 40% Expect more specialty, Specialty food stores 14% FUTURE OF RMS n Family style 36% With high-end grocers posi- made-in-house fare, from n Convenience stores 13% Traditional tioned to expand in Canada, house-baked breads to house- casual dining 35% this will certainly have an effect cured meats. Additionally, look 10% Upscale-fresh format supermarkets n Cafés or on the sales of RMS. Last fall, for more artisan coffee and coffee shops 28% Whole Foods announced plans juice stations, such as McEwan to quadruple the company’s Foods’ superfood juice bar in

Base: 336 consumers aged 18+ who are purchasing RMS more often at any current Canadian store count. Toronto, which features ingre- location than they were one year ago Saks Fifth Avenue will open two dients such as kale and aronia SOURCE: 2015 CANADIAN RETAILER MEAL SOLUTIONS CONSUMER TREND REPORT, TECHNOMIC stores in Toronto next spring, berries. RMS will eventually setting themselves apart by introduced a Nutella Crêperie featuring an upscale retail food move from being fast-food offering on-site dining options. at its Maple Leaf Square out- hall. Italian gourmet retailer opposition to casual-dining Longo’s, for example, recently post in downtown Toronto, Eataly also made headlines by competition. l

SAVE THE DATE 2726 th annual pinnacle awards Dec. 4, 2015 the fairmont royal york visit kostuchmedia.com for more information and to purchase tickets PHOTOS: JESSE MILNS [SUSUR LEE], CYNDI LA [ICONS & INNOVATORS EVENT] PHOTOS: JESSE MILNS [SUSUR LEE], CYNDI LA [ICONS & INNOVATORS

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JOURNEY OF DISCOVERY Susur Lee, chef and owner of Lee restaurant, Bent, Luckee, Lee Kitchen and the newly launched Fring’s, opens up about his mete- oric rise to culinary fame in this excerpt from F&H’s Icons and Innovators breakfast series

INTERVIEW BY ROSANNA CAIRA

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Hong Kong]. I went to visit him something. From the thickness and he said ‘I want you to try of pots and pans to the right this potato apple pancake’ — it’s utensils, those are foundations I actually latke, which I learned learned thanks to my friend. after moving to Toronto. I never cooked when I was a kid, I just RC: When you opened Lotus ROSANNA CAIRA: What was was no other mission. I remem- loved eating, but I went home it became one of the top res- the ‘aha!’ moment when you ber my mom saying to me when that day, turned on the wok, put taurants in Canada. What were knew you wanted to cook? I was a kid “When you look some oil in it and decided I was you trying to create with that SUSUR LEE: I knew I had a for a job, since you’re not good going to make latkes. I put the restaurant? skill. While I was cooking in in school, make sure you find latke on the wok and it started SL: Before [I opened Lotus] I , I realized that my somewhere that can feed you.” to smoke up the whole house, was working for other restau- work could really go interna- because the wok is so thin you rants but found it boring, cook- tional. I loved cooking and knew RC: Who were your early influ- can never make a potato pan- ing the same dish over and over my skill could make me a living, encers — people who made an cake in it. That day I learned an again. I said to myself, when I provide for my girlfriend and impact on you? important lesson about being a have my own business I can do pay rent. So [cooking] became SL: My friend who worked at chef — you have to know your whatever I want. So it was about the only thing for me — there Lindey’s, a Jewish restaurant [in tools. It’s not just about creating freedom for me — freedom of PHOTOS: JESSE MILNS [SUSUR LEE], CYNDI LA [ICONS & INNOVATORS EVENT] PHOTOS: JESSE MILNS [SUSUR LEE], CYNDI LA [ICONS & INNOVATORS

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY NOVEMBER 2015 39 ICONS & INNOVATORS

sion — to work — just something I put together like one. You want to be a chef; and save money. from the East and learned from act it. I have cameras [in my So at first I the West. After, the writers called restaurants] but it’s not about rented the space it ‘fusion food’; that gave me watching you and what you and saved — I a guide and I started to focus do; it’s about keeping everyone grew up in a very more on that [fusion] concept. safe. Friendly reminders have humble family so always worked in my restaurant. saving came very RC: In terms of corporate You have to [be a father figure] naturally to me. culture, how difficult is it because you are protecting As the business to achieve what you want your business and those kind of grew, I borrowed when you have more than things are very contagious. money from one restaurant? the bank, which SL: When I worked for myself I RC: How has your was really risky, didn’t have too many meetings, I relationship with food especially since just told people what to do. Now evolved over the years? I hadn’t estab- I employ quite a few people and SL: Well, it’s called discovery lished myself they have to understand what for me. When I was as a kid and yet. But I didn’t I’m thinking, but still be cre- you put a bunch of toys on the think about ative. I always tell them even bad table next to a plate of food, I the risks — if I ideas are good ideas. For me, would go for the food first. I was failed I was still running a business is 60 per cent born with that — the motiva- my own expression of the things me, I still had a skill. It was just creativity and 40 per cent cor- tion, excitement and, of course, I love to do. With Lotus, I felt for me and my wife at the time so I porate. Corporate provides the the culture, because I live both the first time like I could do the had nothing to lose. foundation of consistency, stan- [Asian and Canadian]. I have things I wanted to do, experi- dards and discipline. Coming travelled to so many different ment, make mistakes and also RC: Was it hard to get people from the old-school mental- places — I make special trips to repeat the same mistakes and turned on to something that ity — and I would never lose visit chefs because it’s so great make it better. I would say Lotus was so different at the time? that — there has to be mutual to see their specialties, to be was my studio during that time. SL: Not at all. Canadians are respect between the front- and exposed to what they do, what the most open-minded when it back-of-house. What the kitchen are they thinking, not just about RC: Opening a restaurant like comes to food. If you’re talking creates the front has to sell — making that plate but about how that must have been a huge early days, everybody was still a it has to have a cycle. My chefs they see food. I am still finding financial undertaking. How new immigrant and really sup- have always been very kind, myself every day. I’m learning — did you do it? portive of new things. When I very stern and hardworking and I’m still a student. SL: When I first came to was doing new things, I didn’t over the last 10 years many have Canada, there was only one mis- think of it as doing new things become successful restaurateurs RC: Your dishes are complex. and chefs. They are happy, free How do you convey that to and independent —that’s people who have to execute one achievement I really feel them in the kitchen? good about. SL: It’s very easy for me to teach them. It’s like a bee and honey RC: Recently the issue of —when I put the honey down sexual harassment in restau- the bee comes in and they start learning. It’s easy to teach people rants has made headlines. PHOTOS: CINDY LA [ICONS & INNOVATORS EVENT] How do you deal with that in if they love something. I’ve had your restaurant? chefs come into my kitchen and SL: I have always been very say they have 10 years’ experi- strict about that from day one. ence but when you see them Not only about sexual harass- cooking, you can see they don’t ment but also drinking and have the love and when you try drugs — those things will make to teach them, they don’t get it. a restaurant fail. I always remind I can inspire my staff because my staff that they are profes- I still love what I do; I’m still sionals and I want them to act bringing things to my kitchen PHOTOS: RAFFI TUTUNDJIAN [ SUSUR IN BLACK AND WHITE APRON], BIRDHOUSE MEDIA [INTERIOR]

40 FOODSERVICE AND HOSPITALITY NOVEMBER 2015 FOODSERVICEANDHOSPITALITY.COM ICONS & INNOVATORS

to share with them and show- this style of food and it works ing them new exciting things. for them. But it doesn’t last. It I bring the experience to them doesn’t have a memory where and then I share the experience people say ‘I want to go back with my guests. I am lucky to to that.’ It doesn’t really stick in have staff who have helped their minds. make me successful. RC: Today’s millennials are RC: What are today’s health conscious and chefs biggest food trends? are under pressure to have SL: It’s hard for me to say nutritional labelling on certain because I don’t really follow dishes. Where do you think trends. I just do the things I do that trend is going? and create what I create. But I SL: There is so much informa- do see a trend I call ‘lazy eating,’ tion out there so people can with lots of flavours. What that really understand where the means is everything is mashed product comes from. Shows into the sandwich or everything like Master Chef Canada teach in one bite with lots of flavour the audience about nutritional and lots of sauces. Things can value and the healthiest ways to be very random — the food cook food — those things are doesn’t even make sense — but great for the younger generation people like it. There is so much that wants to eat healthier, bet- of that kind of thing that food ter quality food and know a lot becomes secondary. Personality [about nutrition] so they can is the thing they really want to tweet about it. I believe healthy draw attention to and ultimately, eating is going to become a little there are many great chefs doing bit simpler — there are so many choices and people want to go back to simplicity and able to offer diners new food I am not good with numbers but comfort foods. inspiration and an interest in I understand one thing about learning about new ingredients. restaurants — waste. Where RC: Does the local food trend is the waste happening? It can impact how you cook? Do you RC: As creative as you are, be as simple as kitchen staff or buy locally or from outside of and every chef wants to be, front-of-the-house wasting nap- Canada? at the end of the day the res- kins. It might sound like you’re SL: Buying local is great but my taurant is a business and has nickel-and-diming, but it’s not food is from the East and West to make money. What busi- just about money, it’s also not so I can’t do everything local. ness lessons have you learned good for the Earth so education I’m happy we live in a country during your career? is important. where we can have ingredi- SL: As a businessman, you can’t ents shipped from Thailand or stop when something isn’t work- RC: How would you describe Vietnam but still get things such ing. If there is failure, it doesn’t your television experience? as dairy, locally. For example, matter, you can just open PHOTOS: CINDY LA [ICONS & INNOVATORS EVENT] Has it changed your day-to- I get the thinnest rice paper another [restaurant]; it means day business? brought in from Vietnam and you have another opportunity SL: I don’t like doing a cook- it’s so thin you don’t have to to start a new business. For me, ing show by myself; I never had dip it in water — that’s a really opening a restaurant is about that personality. I enjoy doing great thing. Things have been time and place — the sun and shows like Master Chef Asia and improved by innovations from moon have to line up. Especially , where I can other countries; products have if it’s not a cookie-cutter restau- help inspire other chefs. I learn a improved because the educa- rant but a new concept. Finally, lot of different techniques from tion is getting so high. It’s great your staff has to understand the [the contestants], too. On the to explore that as a chef and be concept and how to promote it. last season of Chopped Canada, PHOTOS: RAFFI TUTUNDJIAN [ SUSUR IN BLACK AND WHITE APRON], BIRDHOUSE MEDIA [INTERIOR]

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RC: You have been in the I always remind him that you business for a long time. But it have to give people chances, to sounds like you’re constantly make them feel they are taken learning and are still passion- seriously before they will take ate about the business. you seriously. For them to have How do you get inspired to a healthy working relationship, innovate these days? that leadership has to be based SL: I get up in the morning and on understanding how that per- think about what I saw in my son feels. Find out what’s going kitchen — certain dishes that I on. Talk to them like a person. feel could be better, even though Humour them and challenge it has been on the menu for a them. At the same time, you few months, and I start work- have to be stern and understand ing on that dish. Then I talk to how not to cross that line. I my chef, order certain ingre- always tell my chef ‘I am going dients and start to rebuild that to provide you with every single dish. Inspiration doesn’t have thing you need, so please do a for example, a contestant was — even when I don’t agree. We to be brought in from the sky good job.’ Most of the time, I using scotch bonnets with sour have a family unit when work- or be new, you can work with told my son, it’s not about what cream — it was the best thing, ing together in the business and something that is already there, your boss thinks of you, it’s you should try it — so of course I think it’s important to show recreate it and bring something what the employees think of you I shared that experience with your staff that you have a strong new in again. For me, recreat- that makes you a good leader. my kitchen. It creates a cycle unit that can’t be damaged. ing something provides really Hospitality is a team effort. of inspiration. big inspiration every day. Then, RC: You recently opened when I start travelling, I start RC: What makes for RC: You and your children a new restaurant with Toronto to think about new dishes. I good service? work together and your wife hip hop artist Drake. Is that love doing promotions such as SL: I tell my staff they have to is involved in designing your your concept or your son’s? the oysters four different ways be humble and kind at the same restaurants. How has this SL: That’s more my son. I at Bent or the seafood promo- time and have good informa- impacted your relationship planned the menu and he said tion during TIFF. Those are the tion. It has to come naturally with them? ‘I don’t like this, take that off; things I like to create to get the — you have to speak from the SL: My wife is really tough, in I don’t like the writing, you chef inspired. heart. Good service is about a good way, when it comes to should put that in’ and I’d really great knowledge, especially design ideas. We’re both good at say okay — that’s my job. After RC: Do you change your when you have food that is different things and you have to so many years of working with menus often? less common. You have to tell leave somebody that is good at me, I wanted to see, when SL: I do specials a lot. I think it’s people, this food has this ingre- what they do alone to do it. But, they do things on their own, important to keep your kitchen dient and texture. But you don’t at the same time, it’s important what is the right and wrong and your staff fresh in order to want to bore them, either. You to share ideas. You may be work- way for them? What is beauti- have a healthy business. But I have to give them direct infor- ing together and business is one ful for them, what is successful also want to make sure I have mation, then you move on — thing but family is so important. for them, how they run with dishes that people always love people don’t have much patience I try to ensure our relationship the staff or how they organize and keep coming back for. these days. l doesn’t suffer because of work. things. I did remind my son that training costs a lot of money so

RC: How do you define PHOTOS: CINDY LA [ICONS & INNOVATORS EVENT] RC: When you look at how my staff that worked at Lee have leadership? What makes your sons run the business, become some of the managers a good leader today? do you see a lot of you in them at Fring’s. I remember listening SL: I recently had a great talk or do they approach the busi- to my son telling the staff we with my son about the word ness differently? hired ‘This is a business, you’re compassion and understanding SL: I like the fact they say ‘Dad, not coming to party with Drake. your staff. When you have bad I want to talk to you about this.’ Let’s be professional.’ They things happen, or make a mis- It means they need my advice understand the mentality of take, it’s not because you were and I love that. Sometimes, they being in hospitality; it’s a purposely making a mistake,

do it their way and that’s great professional job. it’s because you didn’t know. PHOTOS: DREAMSTIME.COM [MAIN VODKA IMAGE]

42 FOODSERVICE AND HOSPITALITY NOVEMBER 2015 FOODSERVICEANDHOSPITALITY.COM POURING FOR PROFITS

VENERABLE

TheVODKA best-selling spirit in the country is a great way for operators to boost profits BY ALAN MCGINTY

odka currently domi- nates the country’s spirit category, according to VStatistics Canada. In B.C. and Quebec, it also reigns supreme, while in Ontario, it holds the number-2 position, according to the respective liquor boards. But vodka still offers great poten- tial for bar managers to look for both margin improvement through higher-value cocktails, or upselling to premium brands that continue to gain strength in the market.

HOW IT ALL BEGAN Smirnoff started the western ally unknown vodka. Smirnoff Americans were mixing the world’s vodka boom in the is now the top-selling brand vodka with everything. Diaz says 1940s, when Anglo-American with more than twice the the next jump was the Moscow entrepreneur John Martin sales of runner-up, Absolut, at Mule (vodka and ginger beer bought out the holder of the the Liquor Control Board of served in a copper cup), the Smirnoff patent, who had been Ontario (LCBO). first “big” vodka cocktail in the struggling to sell his virtu- Freddy Diaz is a consultant 1940s, created by Martin and his with Collectif 1806, a group of bar-owner friend Jack Morgan. bartenders from across the U.S. Since then, the number of vodka who consult on the spirits and cocktails has exploded, and even cocktail scene. He says vodka venerable old cocktails such as really started taking off through the gimlet and martini, which PHOTOS: CINDY LA [ICONS & INNOVATORS EVENT] a marketing sleight of hand. traditionally used gin, are now “Look into the story of Smirnoff often made with vodka. White Whisky,” says Diaz. “Vodka is a great gateway to “This involved putting whisky cocktails,” says Gord Hannah, labels and caps on the vodka.” head bartender at Toronto’s Martin then added an advertis- Drake Hotel, which operates ing slogan that doesn’t sound several bars and restaurants and very exciting at all: “Smirnoff sees long line-ups for its clubby White Whisky — No Smell, No weekend events. He says that while younger people rarely PHOTOS: DREAMSTIME.COM [MAIN VODKA IMAGE] Taste.” But it worked, and soon

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY NOVEMBER 2015 43 POURING FOR PROFITS

like gin or whisky on their first vodka saw the most significant taste, most feel comfortable with growth at 35 per cent in fiscal vodka and are happy to try new 2014/15. It is the only vodka cat- vodka-based cocktails. “So I say, egory to see double-digit growth take advantage of that openness over the last five years.” With and introduce them to new its slick marketing campaigns flavours like vermouth, amaro and glamorous image, custom- or bitters,” says Hannah. ers understand that premium The clientele at the Drake brands cost more, but they are skews high end, but, says increasingly willing to pay. Hannah, “vodka-and-soda is our Trevor Kallies, beverage direc- top-selling drink.” Hannah also tor for the Donnelly Group, says branding and marketing which operates 17 bars and is more important for vodka, restaurants in Vancouver, advises as that’s often what drives cus- taking advantage of brand MIX AND MATCH New and revived vodka cocktails are helping drive sales growth tomer choices. At the super-pre- awareness. “People still call out mium/deluxe end, the Drake’s for their brand, but can be open top sellers are Ketel One, Grey to suggestion and the bartender FLAVOURED VODKAS says Hannah. Goose and Belvedere, but “Tito’s can have a lot of influence. According to LCBO’s Rogers, In Vancouver, flavoured Handmade, from Texas, is gain- It’s a good opportunity to flavoured vodka sales have “nor- vodkas remain popular and ing popularity,” says Hannah. upsell.” Currently, in Vancouver, malized” since the confectionary Kallies is seeing traction from “It’s the ‘new’ vodka. Another Absolut is a brand leader on flavour boom of a few years newer flavours such as cilantro one that’s growing — and inter- the bar scene. ago. The recent introduction of and grape. Regarding another estingly without any marketing Kallies adds that new and Ciroc, which performed excep- popular vodka variation, Kallies at all — is Absolut Elix.” The revived vodka cocktails should tionally well with its flavoured says he doesn’t even stock vodka high-end entry from Swedish appear on drinks lists regularly, products, offset some of the coolers. “They’re more retail, for producer Absolut is a “secret and that it’s time to pare down general declines in the larger fla- home consumption, and they’re trend” according to Hannah, and or dump the “martini menu” voured vodka subset in Ontario. big with the younger, clubby at around $44 retail, it’s right up with its litany of flavours. He Rogers says customers are demographic. If someone asks there in price. says the classic martini (vodka returning to core flavours and for a vodka cooler, I’m going to According to Keeley Rogers, or gin, vermouth, lemon or brands, a trend bartenders are ID them.” At the Drake, Hannah media relations coordinator olive) is making a big comeback. also noticing — and are pleased feels the same about Smirnoff for the LCBO, vodka sales as a In the group’s livelier bars, he about. “I can make you a Ice, which remains a top-seller, whole have been stable over the says “vodka-and-soda rules, better, fresher lemon or rasp- but he suggests steering custom- last few years, but “consumers especially with the weekend berry vodka, so why order a ers to better, fresher in-house are trading up. Super-premium party crowd.” pre-flavoured in a bar?” options, such as a Vodka Collins. With its position as the number-1 spirit in bars, classic FROM THE SUPPLY SIDE: PUR GOLD vodka cocktails such as mar- When Montrealer Nicolas Duvernois worked in a restaurant about 10 years ago, he noticed premium vodkas gaining tinis, Bloody Caesars, Bloody ground. He wanted to add a premium Canadian brand, but there wasn’t one — so he took matters into his own hands. Marys and — yes, still — The first bottles of Pur Vodka didn’t hit the shelves of the Société des alcools du Québec (SAQ) until 2012. “From day Cosmopolitans, will sell them- one I went for high quality,” says Duvernois. “We didn’t have the marketing budget to go up against Smirnoff or Absolut, selves, but, says Hannah, “make so I knew we had to make our customers our ambassadors. Our water is from a glacial spring and we triple-distill for sure you have at least one new smoothness.” But it was a tough sell. vodka cocktail on the menu Jessica Harnois, a consultant sommelier with the Opimian Society wine club, was and make it challenging. a buyer for the SAQ until 2011. That year, she was sent a sample of the Pur. “It was Introduce people to new just outstanding. It doesn’t burn and it’s very smooth.” She was on leave but called a colleague at the SAQ and said “You have to buy this.” He said “No need for another flavours and ingredients. vodka, it won’t sell.” By the time Harnois was back a few months later, Pur had won Next time they may try other two awards from the World Vodka Masters in London and the SAQ was willing to take cocktails with some of those it on. Pur is now the number-2 premium vodka in Quebec, behind Grey Goose, and ingredients. Not only is this production has risen from 900 cases in 2009 to a projected 12,500 this year. It is cur- good for customer experience, rently available in Quebec, Ontario and Alberta, and launches in B.C. this fall. your profit margin will be higher.” l

44 FOODSERVICE AND HOSPITALITY NOVEMBER 2015 FOODSERVICEANDHOSPITALITY.COM EQUIPMENT

TheyTOAST may not have the MASTERS cachet of other appliances, but toasters are the workhorses of the kitchen BY DENISE DEVEAU

oasters are the unsung heroes of the Tkitchen — churning out finished product around the clock at coffee shops, bagel kiosks, casual- dining restaurants, institutional settings and self-service kitchens. can produce up “Everybody has them,” to 1,000 slices of says Paul Leclerc, sales toast per hour and range produce a couple manager for Serve- in price from $700 to hundred slices per hour,” Canada Food Equipment $7,000, depending on says Bellerose, who is Ltd. in Toronto. “They’re the output, features, size currently president just one of those com- and functions. of Belleco, Inc. in modity items.” But Russ Bellerose has Saco, Maine. toaster choices spent more than three Today’s models are should not be decades in the toaster much more streamlined taken lightly. business and played a and productive, made Reliability, size, key role in new product of lighter materials (e.g. output (slices per design and develop- stainless steel versus hour), types of control ment for a number of heavier steel for the (digital versus analog) companies, including track bars) and con- and energy consump- 20 years with Holman. sume a fraction of the tion all play a part in the He says conveyors have power they used to, he selection process. come a long way from notes. One key technol- The conveyor style the “old, energy consum- ogy that moved the toaster is the dominant ing clunkers” that were category forward was the A SMARTER TOASTER The Hatco Intelligent model in the industry around in the mid-1900s. introduction of cooling Toast-Qwik Conveyer for high-capacity needs. “They used to be 100 lb. fans that bring air into unit (above) can toast A mainstay for decades, units with big steel bar the machine from the to a customer’s exact specifications while conveyor toasters have tracks. Nobody cared outside and circulate it Waring’s more tradi- evolved to become sleek- about safety, heat output between the inner and tional unit (right) makes perfect toast and er, more energy-efficient or energy consumption outer walls without the bagels everytime machines that — and they could barely use of insulation while

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY NOVEMBER 2015 45 EQUIPMENT

moving out the hot air. full production in sec- COMING UP TOAST Pop-up This expedites the toast- onds without delay.” toasters like Hatco’s four slice commercial toaster ing process and increases The one caveat with (right) can produce 200 to production in a smaller conveyors is they tend 1,000 slices per hour while conveyer toasters like the footprint, while improv- to get hot, Leclerc says. TQ-400 (below) average 360 ing safety. “Some now have cool- slices per hour Perhaps the biggest touch features so users change in conveyors don’t burn themselves.” in recent years is the Most models today increased capacity and also have energy-conser- ues to be a number-1 fac- element options. The vation modes, enabling tor in making his choices, main elements of choice users to put the systems Michalopoulos says ener- are metal sheath (a.k.a. on standby when not in gy efficiency is moving calrods) or quartz. use, Leclerc adds. up the list. “Hydro bills Pricing for either is Energy consump- aren’t getting any lower. similar. While calrods are tion is an issue that is It’s similar to investing more durable and less increasingly impor- in lighting. You want prone to damage, quartz tant for operators like something more energy is 10 per cent more ener- Steve Michalopoulos, efficient.” Reliability and gy efficient and heats up vice-president, Brand quality also matter, given much more quickly. Development for that toasters are running Some newer systems Chairman’s Brands in constantly. “We typically have automatic shut- Toronto. Its Eggsmart don’t expect to get more off features that can restaurants are equipped than seven years out of be retriggered with a with Holman QCS2- each one.” WHAT’S UP WITH TOASTERS? pre-set timer, Bellerose 800 systems from Alex Zilberberg, presi- As with any kitchen appliances, there are pros and explains. “That’s a nice Star Manufacturing dent of The Bagel Stop cons to any type of toaster. Here is a brief overview premium feature. In the International Inc. priced in Toronto, says the com- of available toaster options: near future we can expect between $1,400 and pany recently switched to see them turn on to $1,600. Each unit features to Holman QCS2-600H CONVEYOR| full power automatically a burn guard and cool- high output conveyor • ideal for high-capacity needs when they detect a slice to-touch exterior. toasters, which can pro- • widely used by different kinds of operations includ- on the entry rack and hit While capacity contin- cess up to 600 slices per ing chains, larger hotels and breakfast restaurants • can deliver up to thousands of slices an hour FAST AND FURIOUS A&W’s Hatco Toast-Qwik ITQ 100 (below) toasts bread products at a • available with either metal sheath (calrod) or consistent speed of 35 seconds quartz-heating elements • adjusts conveyor speeds depending on colour (the faster the belt, the lighter the toast) • can generate a lot of heat • requires dedicated wiring • may require ventilation depending on the location

POP-UP TOASTERS| • ideal for low-capacity toasting needs • often the toaster of choice where space is limited • typically used in small coffee shops, limited- service hotels, or breakout areas at universities, hospitals or nursing homes • typically not suitable for artisan breads or buns • available in standard and industrial grade models

CONTACT TOASTER | • strictly for chains with high-production needs • creates a different texture for buns • toasts using surface contact compared to infrared or dry air

46 FOODSERVICE AND HOSPITALITY NOVEMBER 2015 FOODSERVICEANDHOSPITALITY.COM EQUIPMENT

hour at its 21 locations. our business, 99 per cent the table.” Pop-up toasters can toasters, which have the Each unit costs around of everything customers The prevalence of produce anywhere from specific job of toasting $1,200 and measures order is toasted. Toasters conveyors for the big 200 slices per hour up buns within 20 seconds. 14.5" W x 22” D and are an integral part of jobs doesn’t mean pop- to 1,000 or higher and As the name suggests, 15.5" H. Heat shields are our operations.” up style toasters have cost $300 to $2,000. rather than using radiant installed around each Vancouver-based no place in foodservice Heavier duty toaster heat, buns make contact toaster for added safety A&W Food Services of settings. Industrial-grade models require dedi- with the surface and are at an additional cost of Canada Inc. has Hatco models can be a valuable cated wiring and outlets. sealed as they go through $600 per unit. “Every Toast-Qwik ITQ 1000 asset for lower volume, Typically, pop-up toast- so they don’t absorb outlet has one or two units for all its new smaller footprint and/or ers use ceramic elements, grease. “McDonald’s, depending on its size and sites and replacement self-service areas. Not to although Waring has Burger King, Wendy’s — the volume needed.” units. Tyler Pronyk, mention, they use far less recently introduced a they’re all using contact Having used con- director, Distribution, energy than a conveyor, mica element, which toasters,” Bellerose says. veyors since the com- Equipment & Packaging Leclerc notes. “With pop- extends the longevity “It’s a huge market.” pany started in 1987, says the units can toast ups you’re only consum- of the appliance (up to Whether opting for Zilberberg says new bread products at a ing power when you’re three times the cycles conveyor, pop-up or models use less energy consistent speed of 35 actually using the toast- compared to typical contact, toasters are here and are safer for workers. seconds. “We’ve worked ers, while conveyors typi- commercial brands, for the long haul. And, He estimates the lifecycle with many brands over cally run all day. Some according to manufac- while they may not at about six or seven the years,” Pronyk says. operators will use a com- turers’ claims), Leclerc offer the cachet of years. When choosing a “Hatco is a great partner bination of a conveyor reports. other kitchen equipment, supplier, Zilberberg says, because of the quality, toaster for peak times Last, but certainly they’re an appliance “It all comes down to reliability and customer and a pop-up toaster for not least, on the toaster operators count on to do reliability and service. In service they bring to slower periods.” roster are vertical contact the job right. l

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DavidTHE Forbes TOPtakes regional cuisine to new heights in Quebec City BY DANIELLE SCHALK

hile working as a waiter, David Forbes discovered a passion Today the 42-year-old chef can be found creating his Québécois for the restaurant industry. Seduced by the energy and fare at Groupe Restos Plaisirs’ Ciel! Bistro-Bar — the new rotating excitement, he abandoned his journalism studies to seek a restaurant atop the Hôtel le Concorde in Quebec City. “It was an Wcareer in the culinary arts instead. “For me, cooking seemed like the opportunity that picked me up out of the field and brought me to the right thing,” Forbes explains. “I had a lot of energy and [restaurants] top of the city,” Forbes quips. could ground my energy.” Since opening last October, the chef and the team at Ciel! have Forbes attended Montreal’s l’Institut de Tourisme et d’Hôtellerie faced their share of challenges. “It was a really interesting learning du Québec before taking his first job preparing brunch at Café curve,” he says. “We started with a whole new team and the kitchen PHOTOS: RENAUD PHILLIPE [DAVID FORBES], DREAMSTIME.COM [BITS & BITES] Eldorado. He spent several years in Montreal kitchens, working under upstairs is small for what we have to do.” William Frachot at Caprice de Nicolas as sous-chef at Leméac. Despite the growing pains, Ciel! has landed on the shortlist for Returning to his hometown of Quebec City, Forbes exercised his EnRoute magazine’s “Canada’s Best New Restaurants 2015.” As the creativity as chef at Le Café du Cloché Penché and at Le Cercle before restaurant’s executive chef, Forbes has been delighting guests with meeting Cirque du Soleil co-founder Daniel Gauthier, who brought dishes such as mackerel gravlax with radishes and cauliflower ($10), Forbes on to the Le Massif de Charlevoix project to work on the con- a ravioli of butternut squash with corn mousse ($24) and braised veal cept for Les Labours — the local-focused restaurant at Hôtel La Ferme cheeks served with parsnip puree, sunchokes and armillaria mush- (now Le Germain Hotel Charlevoix) in Baie-Saint-Paul. rooms ($28). Through it all, Forbes’ career — as well as his food — have When all is said and done, the most rewarding part of his career is remained deeply rooted in Quebec. This, he explains, is because of the the way food brings people together. The chef has acted as a catalyst deep cultural connection he feels with food. “For me, food has to stay in multiple projects by introducing people with similar interests, such personal. Cooking is cultural; it’s like singing. You can take influence as connecting a young aquaculturist with a friend who was struggling from other people, but you wouldn’t see someone like Neil Young try- to source Canadian salmon large enough for smoking. “For me, that ing to do Indian-style singing,” he adds. “My culture is about where I is probably the greatest accomplishment — forming relationships and live and what people are growing and talking about.” making our food culture in Quebec stronger.” l

BITS & BITES

What is your favourite Mentors: “A lot are If you weren’t a ingredient? “Vegetables” friends — cooks chef, what would that are friends. I you be? “A para- learn a lot through medic, a psycholo- my exchanges gist or a daycare with them” worker”

Hobbies: “Right now, building barbecues”

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