CANADA’S FOODSERVICE MAGAZINE æ

Secrets of the GREAT Culinary Tourism: are you on the map? OUTDOORS

MAKING THE MOST OF YOUR HIGH SEASON

SEASONAL MENUS & MANTRAS

March / April 2017

400009977 menumag.ca

If there’s one thing Canadians look forward to, it’s the great Canadian outdoors and the beginning of patio season.

Our cover photo is a good reminder that soon we will be saying good-bye to the cold and snow (even Van- couver was shovelling out this year!) and welcoming the arrival of spring. This is the perfect time to refresh and recharge your foodservice operation. Consumers will be venturing out more often, lingering on patios to enjoy a cocktail, and ready to explore new tastes and flavours. The numbers don’t lie: foodservice sales in Canada are about 12% below the annual average in January and February and rise nicely to 9% above the annual average in July and August. It’s not only sun-starved Canadians who are driv- ing this trend; international visitors are hungry for Canadian hospitality too! The number of interna- tional visitors to Canada starts to climb in April and skyrockets by June and July. In total, we welcomed more than 30 million visitors in 2016, and we can ex- pect even more to join us this year for Canada’s 150th birthday celebrations. Restaurants Canada can help you capitalize on the coming busy season, starting with this edition of MENU magazine. Our theme is “The Great Out- doors,” and the pages are packed with expert advice What’s YOUR moment? and inspiration. We also look forward to welcoming Every day, you help Canadians make moments to re- you to RC Show 2017, where you can tap into even member. From moments of joy to moments of giving, more new products, ideas and services. people connect over great food, drink and hospitality. Be sure to check out our digital platforms for more insights and engagement. We’re connecting the entire To celebrate Canada’s 150th birthday, we’re ask- foodservice supply chain every day to advance our ing Canadians to share their favourite restaurant industry and your business. moment. What’s yours? Whether it’s opening your first restaurant, taking a chance on a new employee, If you’re not a member, join us! With a unified voice to giving back in the community, or going the extra mile government and a powerful industry network, we are for a special customer, you’ve got a great story to tell! stronger together. After all, you’re helping to build this country one meal at a time.

Showcase your moment through words, pictures or video, and we’ll add it to our Making Moments web- site. And, you could WIN a culinary adventure for two to , courtesy of Air North!

Visit restaurantscanada.org/makingmoments

Bill Allen Shanna Munro Chair of the Board President & CEO

MARCH / APRIL 2017 MENU 3 March/April 2017 Volume 2 Number 2

BRINGING YOU THE WORLD Didn’t make it to RC Show? You can still explore these pavilion sponsors from Canada and around the world online! SHAKE & SLING The latest in innovative beverages, products, education and competitions! youFLAIR.com, mccain.ca, kitchenaid.ca Labatt’s Beer Garden: featuring Budweiser, Mill Street Brewery, Palm Bay and Stella Artois. labatt.com Ontario Ministry of Agriculture and Rural Affairs: presented the best of local food and beverage companies and culinary competitions! foodland.ca, humber.ca, omafra.gov.on.ca CANADA: products presented from coast to coast including the provinces of , , PEI and , with the chance to WIN a uniquely Canadian trip for two to the Yukon. manitoba.ca, quebec.ca, airnorth.ca MENU is published six times © Copyright 2017. All rights Stronger Together per year by Restaurants 2.2reserved. No part of this Thank you to our COFFEE & TEA The latest coffee and tea innovation, Canada magazine may be reproduced corporate sponsors Elite Sweets Dessert Bar with a series of seminars, without written permission workshops and presentations in the Silver Chef Managing Editor of the publisher. Coffee Camp. Stacey Newman PLATINUM silverchef.ca, elitesweets.ca, pentair.ca, bunn.ca Mailing Address Contributors TECH Products and services to make money and Restaurants Canada Prasanthi Vasanthakumar 1155 Queen Street West run your business more efficiently with daily sessions Caeli Mazara , ON M6J 1J4 in the Interac Learning Lounge. Emma House T: 416-923-8416 interac.ca William Dixon Toll-free: 1-800-387-5649 WORLD Brought to you by Mexico, Italy, Japan, and Anita Chauhan F: 416-923-1450 the states of Illinois and Georgia! Featuring an array Beth Pollock [email protected] Stacey Newman of cultural products from around the globe. Twitter ECO Sustainable products, services and best Creative Direction @RestaurantsCA GOLD practices to green your operations and save money. Boomerang Art & Design Inc. @Menu_mag dinegreen.com, oceanwise.ca, hendrixequip.com boomart.net Instagram: HUNT CAMP The Hunt Camp offered a taste of our Circulation Inquiries, Restaurants Canada country’s history through the hands of Canada’s most Changes and Updates celebrated chefs; wild and foraged flavours were [email protected] HST Registration No. # showcased in an exclusive tasting bar. 1-800-387-5649 106866460 RT0001

SPECIALTY Featuring menu items representing the Advertising Sales Subscription price: hottest trends for today and tomorrow—from gluten- Laurie Dawe CANADIAN PRICE: $55 per year: SILVER free to waste-based cooking, and much more. 1-800-387-5649, ext. 4233 most single issues $13.95. [email protected] To read more about our pavilions, features and Publication Mail Agreement exhibitors, please visit rcshow.com No. 400009977 ISSN 2371-4883

4 MENU MARCH / APRIL 2017

37 contents GATHERINGS INSIDE OUT

CANADA’S FOODSERVICE MAGAZINE æ 9 Who’s Who 26 Building your patio business Secrets of Event Calendar with tried and true tips the Speakeasy GREAT Culinary Tourism: are you on the map? OUTDOORS

MAKING THE MOST OF YOUR HIGH SEASON YOUR STORIES FOOD CHAIN

SEASONAL 12 Carr's Oyster Bar 21 Data Privacy & the Law MENUS & MANTRAS

March / April 2017

400009977 menumag.ca MAIN COURSE LAST CALL 30 Canadian Culinary Tourism 15 Speak Easy and Carry a Vintage Cocktail

6 MENU MARCH / APRIL 2017 5044

46

30 26

BACK OF HOUSE PANTRY 37 Union Square Hospitality Group 46 Ideas & Innovation HR, best practices to the patio Inspiring optimal operations and beyond in your outdoor spaces!

ALMANAC FRESH 41 Our honeyed future 48 Menu mantras and patio perfection & pollinator health 50 Great Canadian Gazpacho ASK & ANSWER 14 HOSTMILANO, October 2017! 44 What to do? Outside food or International opportunities beverages in your restaurant and innovations for Canadian businesses

MARCH / APRIL 2017 MENU 7 file name: FS17090_RestCdaAd_PL_ENG_FA.ai Area must be signed a.m.: Heather p.m.: Lynn before file is released date: Jan 24, 2016 art director: TreeTop creative designer: xxx trim: 9" x 10.875" prod. designer: Gord date: Jan 31, 2017 live: 00.00" x 00.00" bleed: 0.25" prep. designer: Gord date: Jan 31, 2017 to fit in the page it has been scaled to 100% PMS ### PMS ### production manager PROOF/RELEASE Important: final approval is the client’s responsibility. Please proof this artwork carefully. Mark IV should be notified of any changes in order to maintain mechanical accuracy. We recommend that colour proofs be submitted to us for approval before printing. Colour lasers do not accurately represent the colours used in the finished product. Laser proofs are to be used for layout purposes only. GATHE�iNGS

At MENU Magazine we get out and about to connect with you! If you have an event that you would like us to attend, please let us know at [email protected].

High Liner at the RC Show Media Preview

Chef Charlotte Langley, culinary curator of the RC Show 2017 Saputo's Rocco Auciello and Restaurants Mixologists of the Great Canadian Rye and Ginger at the RC Show Canada's Carol Facca at the RC Show Media Preview Media Preview

EVENTS

Mar 31-Apr 2 Toronto Food & Drink Market Apr 26-27 North American Summit Toronto, ON On Food Safety Toronto, ON Apr 5 GFS Show Calgary, AB May 2-4 The North American Food Innovation Exhibition / SIAL Lorelyn's Gourmet Desserts at Apr 5 Flanagan Foodservice Annual Toronto, ON the RC Show Media Preview Spring Show, Kitchener, ON May 4-14 Okanagan Wine Festivals Kelowna, BC Apr 6-9 Canadian Health Food Association (CHFA) West May 6 We Care Dinner & Awards Gala , BC Toronto, ON

Apr 7-9 A Taste Of Niagara-on-the-Lake May 9-11 Canadian Produce Marketing Niagara-on-the-Lake, ON Association (CPMA) Convention Toronto, ON Apr 23-24 Bakery Congress 2017 Trade Show & Conference May 29 Terroir Symposium Vancouver, BC Toronto, ON

Apr 26 GFS Show TbA Van Mag Awards Restaurants Canada President Quebec, QC Vancouver, Bc and CEO Shanna Munro and Phyllis Carr of Carr's Oyster Bar Apr 26 Flanagan Foodservice Annual Spring Show Visit MenuMag.ca to submit Sudbury, ON your industry event listing.

MARCH / APRIL 2017 MENU 9 WRAP UP HAPPINESS

IT’S TIME TO CELEBRATE SEAFOOD Delighting today’s consumer takes innovation. That’s why we’ve evolved. For years, we’ve been an expert in sourcing quality seafood from around the globe. Now, we’re your trusted partner in delivering new dishes that keep your customers smiling. We’re High Liner Culinary, and we’re here to make seafood the hottest thing on your menu. highlinerculinary.com

™ SEAFOOD IS BETTER © 2017 High Liner Foods. All rights reserved.

HIGH2115_WUH_TradeAd_AdResize_Final.indd 1 2017-01-27 1:47 PM THE HOSPITALITY EENT OF THE YEAR

CULINARY CURATOR WHAT IS CANADIAN “Finding inspiration in your cupboards is easy. Wild rice CUISINE? from with some cold-water harvested cranberries from or Quebec is a great True to our multicultural place to start, with bold, bright and fresh flavours. This roots, Canada’s culinary is how I envision building a pantry for the chefs for the Over the Top: offerings run the gamut RC Show. Seeing the beauty and care both farmers and from coast to coast, with producers engage in to build Canada's cuisine.” Yukon each province reflecting – Chef Charlotte Langley, chefcharlottelangley.com its local influences, culture and landscape. RC Show Unleashed 2017 chef and culinary curator Charlotte Langley Canadian Cuisine contest! creates her own recipe to According to Canadian Chefs “And the skies of night were alive define Canadian Cuisine. In with light …”- Robert Service honour of Canada’s 150th Canada’s landscapes provide a vast array of birthday, Langley has joined influences, and sometimes you don’t need to go far Celebrate Canada’s 150th birthday forces with a group of chefs beyond your front door to see and taste them. in style! This spectacular Grand Prize that embody our country’s According to Renée Lavallée, owner and chief includes two round-trip flights to diversity and innovative spirit. lunch lady of The Canteen in Dartmouth, Nova Whitehorse, and from Whitehorse to RC Nation’s Feast offers Scotia, Canadian cuisine “is seasonal, locally Dawson City, along with seven nights guests a unique taste of inspired and very personal. We are such a large and lodging. Your Yukon adventure awaits— each province by pairing a diverse country that Canadian cuisine could mean enjoy the history, landscapes, wildlife chef from each region with so many things. For me? It’s what I ate every day as viewing and the Aurora Borealis. You’ll signature fare to highlight a kid growing up in Quebec.” experience the best in food, drink Canada’s distinct food For native Jesse Vergen, chef at and accommodations in the Great landscape. Chef collaborators Saint John Alehouse, it is: “Food proudly made with Canadian North in this once in a lifetime include Todd Perrin of Canadian products!” adventure package, presented by RC Mallard Cottage in St. John’s; “Canadian cuisine for me, being a First Nations chef, Show 2017 and Air North. Vancouver veteran Robert is something that I’m still defining for myself, because Belcham of Campagnolo; I’ve yet to identify what indigenous cuisine is,” says Visit restaurantscanada.org/ co-chefs/owners of Calgary’s Richard Francis, chef and owner of Aboriginal Culinary makingmoments to enter! acclaimed CHARCUT Roast Concepts in Six Nations, Ontario. “It’s an ongoing House Connie DeSousa and process that I’m starting to develop within myself and John Jackson. for First Nations people as a whole. Canadian cuisine now has become more of a regional, province-to- province thing. I guess Canadian cuisine for me has yet to be defined.”

MARCH / APRIL 2017 MENU 11 YOUR STORIES

Carr’s Oyster Bar

BY WILLIAM DIXON o i j

Carr’s Oyster Bar in Prince Edward Island was the recipient of the 2016 Restaurants Canada Shellfish Excellence Award—recognizing Carr’s for its exceptional promotion of local seafood, demon- strating superior shellfish quality standards and offering an assortment of local shellfish.

“Shellfish is our number one focus because restaurant. Seeing people come back, a busy season this year. With the wind we buy and sell shellfish in our whole- year after year; she loves that her oysters in their sails after receiving their award, sale and retail market as well. So it’s the are such a draw for patrons—tourists and and with CNN recently placing the island biggest part of our family business…it’s all locals alike. “As soon as the customers province at the top of the list of places about oysters, clams, quahogs, mussels, come through the door, the oysters are to visit in 2017, the harbour is sure to be even though we’re not in the mussel the first thing they see,” she says. “And buzzing with activity. m industry—it’s such a big industry in our that’s what we’re able to talk about. We carrspei.ca area and a lot of our other extended family see them taking the product right out of and friends work in that industry too,” says the water every day so we have first dibs,” Phyllis Carr, the owner of Carr’s Oyster she says. “That’s quality!” Bar and Carr’s Shellfish market in Stanley Bridge, Prince Edward Island. Working with 25 different fishermen throughout the year, Carr is able to source Shellfish Celebration For Carr, life is surrounded by the fishing all of her seafood locally. Vegetables, industry. Her father was a fisherman. meat, shellfish, whatever it is, says Carr Now in its 22nd year, the annual Growing up, her family’s life was spent on “we stay as locally focused as we possibly PEI International Shellfish Festi- the water and around fishing. “I’ve always can and if it doesn’t happen on PEI, we val attracts thousands of people for loved shellfish and even as a young child get it within Atlantic Canada.” It’s this four days of cooking demos, celeb- we went out and got our own when we commitment to local foods that Carr feels rity chefs, dining experiences and were young. We grew up with it from day feeds back into the community, to great competitions—including potato one…we used to dig our own clams and success. Carr’s Oyster Bar was presented seafood chowder and oyster shuck- sell them by the side of the road,” she with the Restaurants Canada excellence ing—all in celebration of PEI’s rich says. Carr’s husband also comes from a award for shellfish at the PEI International bounty from land and sea. The family of fishers. Through the windows Shellfish Festival last fall. Carr’s favourite Shellfish Festival is a signature at Carr’s Oyster Bar, or out on the large dish? Oysters on the half shell raw; they event of the PEI Fall Flavours Fes- deck, customers can watch the fishing have an outstanding flavour thanks to tival and will take place Sept. 14-17, boats moving in and around New London New London Bay. “We have just the right 2017 in Charlottetown. Bay, pulling in their hauls. In business water for growing shellfish,” she says. for close to 20 years, it’s the customers Carr’s Oyster Bar is open from mid-May to peishellfish.com that motivate Carr to put her all into the the end of October and they’re expecting

12 MENU MARCH / APRIL 2017 + Some things are simply better together . . .

Salt is to pepper what Russell is to Hendrix, an unbeatable combination. Over the next several months, Canada’s two largest foodservice equipment dealers will become one. The merged company, Russell Hendrix Foodservice Equipment, will supply customers across Canada. Stay up to date at russellhendrix.com “As the voice of foodservice in Canada, we see tremendous value in connecting buyers and sellers internationally…We Canada look forward to leading trade delegations to HostMilano over the coming years to see, first hand, new innovations that will inspire and drive our industry forward, and provide new Representing products for consumers to enjoy.” SHANNAYYYY MUNRO at HostMilano President and ceo of restaurants canada OFFERING INTERNATIONAL OPPORTUNITIES AND INNOVATION TO CANADIAN BUSINESS “The partnership between HostMilano and Restaurants Canada best exemplifies our internationalization strategy, It’s an exciting time for Canadian foodservice which aims to bring Italian excellence to the world and, at professionals and restaurateurs. Thanks to an the same time, bring the world to Italy.” agreement signed between Restaurants Canada simonaYYYY greco and HostMilano (the world’s leading exhibition for Exhibition director, host milano HoReCa, foodservice, retail, large-scale retailing and hotels), we will be showcasing the Canadian culinary scene on this world-class stage. Restau- rants Canada members, this is your gateway to the AT A GLANCE global hospitality and foodservice industry! We are very proud of Canadian products—and it is our • Restaurants Canada will lead trade delegations to privilege to showcase Canada in Italy! HostMilano over the coming years. • Exclusive benefits will be offered to Canadian WHERE & WHEN manufacturers interested in becoming exhibitors. To be held at the fieramilano fairgrounds in Milan, October 20 – 24, 2017, • Our trade mission includes members of complementa- HostMilano offers previews of hi-tech innovations in food equipment; ry Canadian trade associations: the Baking Association food products; the world of coffee-tea, gelato and pastry; formats, of Canada, the Interior Designers of Canada, the designs and lifestyle. American Society of Interior Designers, the NEWH Hospitality Industry Network, the Ontario Convenience RC MEMBERS MATTER Stores Associations and the Western Convenience Restaurants Canada members—we’re looking at you! Do you want to Stores Association. come with us to discover the latest international innovations and take • In 2015, HostMilano exceeded 150,000 visitors (+17% part in exclusive international networking opportunities? If you’re not compared to 2013). 60,383 attendees were from 172 already a Restaurants Canada member, become a member now. Contact countries other than Italy with 1,500+ hosted buyers! us today at: [email protected]

THE HOST VIP PROGRAM 1,500 buyers and executives will be selected from all over the world, and Canada will be prominent! Restaurants Canada is one of the most active partners and we’re scouting within our member base for delegates. Selectees will be offered a fully-subsidized four-day trip to Milan in October 2017 to HostMilano!

14 MENU MARCH / APRIL 2017 SPEAK EASY ß CARRY A VINTAGE COCKTAIL

By Stacey Newman

HROUGHOUT HUMAN HISTORY, across continents and civilizations, has been a stimulant for social interactions, a tonic, a component of ceremonies and a culinary amusement which can be traced to the Neolithic age. Giggle water—as alcohol was called in the 1920s—is the cat’s meow. Vintage cocktails such as the slender, cool Tom TCollins are adorning our bars once more, as is the style and ambience revived by the modern speak- easy. The original or blind pigs were surreptitious private bars where those who im- bibed would swill illegal, often locally-distilled spirits during the years of .

The speakeasy has been resurrected in North America; and we found two marvelous Canadian establishments that have manifested the energy of the in remarkable fashion. NOBLE HALIFAX, NS . NOBLE HALIFAX, NS

Noble is a modern-day speak hidden beneath its sister café, The Middle Spoon—a popular spot in Halifax for desserts and classic cocktails. Started six years ago by Ciaran and Lacey Doherty—offering mainly desserts

Photo: Scotty Sherin CONTINUED ON PAGE 16 MARCH / APRIL 2017 MENU 15 a and classic cocktails—it was vital that they 1920, “The Noble Experiment.” make the best classic cocktails possible. Last summer, Buzzfeed listed Noble in Ciaran Doherty spoke to us about working its “20 of the best places to get drunk in with renowned bartender, Jenner Cormier, Canada” list. Without a password, you can’t saying that “this is where their cocktail get into Noble. When you are granted entry, program really started.” Says Doherty, “Bar- you walk into the boiler-room-turned space tenders are a different type of animal, they which is reminiscent of a 1920s speakeasy. have fun. Canada has a unique alcohol histo- The décor includes a large wall lined with ry and our bartenders are very well versed.” encyclopedias and the whole bookcase pushes Halifax is relatively quiet some days of the back into a storage room. Doherty says that week, and then typically on Thursdays, they’ve never actively marketed Noble. Only Fridays and Saturdays the city is buzzing. a handful of people knew about it at first and Says Doherty, “on those days we had to turn then interest grew through word of mouth. people away.” Doherty considered expand- Noble has its own cocktail menu but serves ing, but anything he chose to do had to fit the food items from The Middle Spoon kitchen. schedule and it had to be creative. Noble’s alcohol is a varied selection. Doherty On the other side of The Middle Spoon and Cormier wanted to change the narrative building is an old boiler room. To get to it you about Halifax—a university town where the have to go down stairs, past the bathrooms, spirit of choice is vodka. “Cocktails are a through the kitchen, down a hallway and science. Recipes should be balanced to give through a boiler room blast door. Inspired you the end products you want…how does it by the look and feel of these hidden spaces, it start? How does it finish?” It’s all about the was Cormier who had the idea to make it into integrity of the ingredients. Syrups are made a speak. Noble was born, named for the term in-house—delicate infusions like hibiscus and given to Prohibition by the US Congress in rose petal syrup. Photo: Jeffery Savage Photo:

Professor Craig Heron, is a Ca- Temperance began as a way of nadian historian and the author of getting people to pledge not to TEMPERANCE, “Booze: A Distilled History.” Heron drink. Temperance societies were explains our country’s history of community-based or grassroots, THE RUM and often contradictory relation- legislated by the province but ship with alcohol. The influence of poorly enforced. Despite vilifying social attitudes on legislation and alcohol consumption, rum RUNNERS & the ways in which we enjoy alco- running was a booming business holic beverages—our relationship and exports of alcohol to the US BLIND PIGS with “giggle water” today includes were permitted and lucrative, paying homage to practices and creating almost comical conflicts establishments of past eras. of interest within the Temperance PROHIBITION Calls for Prohibition in Canada movement. IN CANADA were based on the notion that “ bought his booze from too much alcohol was being Canada!” says Heron. consumed and it was getting in It was during WWI and WWII that the way of the self-disciplined, the provinces were convinced to sober and serious life which ought pass short-lived Prohibition laws. to be led!

16 MENU MARCH / APRIL 2017 At The Middle Spoon, quietly utter the password to get into Noble. The cocktail menu flips frequently to keep things inter- esting and Noble’s bartenders are encour- aged to be experimental. When asked about his favourite cocktail, Doherty can’t help but return to the classics. “A Manhattan with bourbon. My close second is a Tom Collins.” themiddlespoon.ca

PROOF CALGARY, AB

Tony Migliarese tells us that Proof was, in part, inspired by visiting cocktail bars throughout his travels. Migliarese and his PROOF CALGARY, AB partners, Nathan Head, Jeff Jamieson and Jesse Willis, had already worked with one another over an eight-year span in Cal- Within the Calgary bar community gary—they’re all service-oriented and ex- perienced in the industry and they decided “everyone supports each other. Bartenders share that Calgary was ready for what they had ideas...We all seek to elevate the community.” planned. Proof opened its doors in May 2015 and sure enough, Calgary loved it. Proof’s first menu was made up of well-

CONTINUED ON PAGE 17

Even so, the province of Quebec there were 600,000 prescriptions for “Commercial producers of all was always a vociferous opponent alcohol written! kinds of booze were also on the to the notion of Temperance. With laws prohibiting alcohol in edge of mass consumerism, using Despite bans on alcohol and the commercial establishments, a new increasingly effective systems of closing of bars selling booze, market run by women opened up in distribution, sales, and, eventually, doctors could prescribe alcohol the back kitchens of houses, referred advertising to promote purchases as medicine! This too became to as blind pigs. of their products…Consumption a booming business with many Today we are seeing echoes of the tended to rise and fall with the people complaining of “extraordi- Prohibition-era debates about alco- nary ills” requiring prescriptions hol, as the legalization of marijuana capitalist business cycle, and, for alcohol. Ontario doctors were is considered. Heron says the discus- eventually, with competition from allowed to write prescriptions for sion around marijuana use in social other consumer goods and a quart of liquor at any one time. settings is reminiscent of discussions recreational options.” For example, in Ontario, in 1923, around the public consumption of Source: Booze: A Distilled History alcohol as late as the 1980s.

CONTINUED ON PAGE 18

MARCH / APRIL 2017 MENU 17 priced beers and wines, but it was cocktails that really got things hopping. That first list of cocktails was a combination of Proof originals and classics. The second and third menus were made up entirely of original recipes. Migliarese says that the bar shelves are like a library, filled with interests and possibilities. Proof’s gorgeous, vintage branding and the strangely wonderful imag- ery used in their menus is part of the allure. their staff. Migliarese stresses the impor- “In the late 1990s, I interviewed Menus are changed throughout the year, as tance of giving back in Calgary. He feels it a couple of old bartenders. are the menu illustrations. So beautiful and is essential for all modern restaurants to interesting are their menus, that Migliarese contribute in their communities. Within One of them remembered that says “people collect them. It’s a talking point, the Calgary bar community, Migliarese in 1948-49, places got licenses which is huge in a cocktail restaurant.” says, “everyone supports each other. Bar- Migliarese and partners continue to tenders share ideas. Calgary is great. We for cocktails but no one knew meet once a week and they talk about how all seek to elevate the community.” m how to mix drinks!” to get better. They also spend some of their proofyyc.com free time together volunteering along with

LIQUOR LEGISLATION Properties were bought up in the Today, as in days gone by, our IN CANADA, HOW’D 1960s by entrepreneurs, who built liquor legislation is decentralized. WE GET HERE? DIG IN There were great debates which in- large, beautiful hotels. Bartending Says Heron, “the provinces want spired the policies we have to date was lucrative. to protect their own beer indus- Check out Restaurants Canada’s regarding alcohol in Canada. Each The first self-serve liquor store tries and the federal government Raise the Bar report on provincial province made decisions about wants more and better free trade liquor policies when to turn the taps back on: changed things. It worked like ______a bank. Consumers brought between the provinces. • Quebec was first VISIT restaurantscanada.org in numbered permits and an “In the late 1990s, I interviewed • Western Canada in the middle employee would dispense the al- a couple of old bartenders. One of the 1920s cohol from behind a counter. The of them remembered that in • Ontario in 1927 liquor stores we know today— 1948-49, places got licenses for • The Maritimes were the slowest. PEI held on until 1948, but on fancy emporiums of alcohol with cocktails but no one knew how to the other hand, the province samples—would probably have mix drinks! He was working as a was rife with rum running! the people of the 1920s and 30s conductor on streetcars and on By the late 1940s, the emerging spinning in their graves. slow days he would read books middle-class was looking for enter- In the 1970s, things loosened up on how to mix cocktails. Then he tainment in bar settings other than and drinking establishments took applied for a bartending job!” m grubby drinking places. Cocktail on themes such as the Irish Pub and dining LOUNGES emerged. or the Sports Bar.

18 MENU MARCH / APRIL 2017 A FRESH TAKE ON INNOVATION

h2Only Canadian Better Sourced Real Leaves. 1 lb. of Fruit Real Taste. in Every Bottle Made with Real Fruit Juice

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Please contact your PepsiCo Foodservice representative for more information.

file name: FS17092_RestCdaAd_Portfolio_ENG_FA.indd Area must be signed a.m.: Lesley p.m.: Lynn before file is released date: January 23, 2017 art director: Tash creative designer: xxx trim: 9" x 10.875" prod. designer: Gord date: Jan 31, 2017 • 5:20 PM live: 7.75" x 10.25" bleed: .25" prep. designer: Gord date: Jan 31, 2017 • 5:20 PM to fit in the page it ______

has been scaled to 100% production manager PROOF/RELEASE Important: final approval is the client’s responsibility. Please proof this artwork carefully. Mark IV should be notified of any changes in order to maintain mechanical accuracy. We recommend that colour proofs be submitted to us for approval before printing. Colour lasers do not accurately represent the colours used in the finished product. Laser proof are to be used for layout purposes only. APPROVAL REQUIRED the enclosed proof is sent for your approval. We will not proceed with the job until the proof is returned. DO NOT GIVE VERBAL INSTRUCTIONS. CHECK CAREFULLY! Beyond this point we cannot accept responsibility for any errors. alterations (other than typo- graphical errors) will be charged extra. Mark proof “OK” or “OK with corrections” as the case may be, signing your name so we may know that the proof reached the proper authority.

Signature Of apprOval date

NAME: CashinYourpocket_ad_veCtOr_deC2016-SC SizE: 9" × 10.875" DATE: deC - 2016 Job No: 16-0855 iNK: CYA N MAGENTA YELLoW bLACK FOOD CHAIN

DATA, PRIVACY & Data have become one of the world’s most valuable resources. Who are you and what do you like? The an- swers to these questions are highly-valued commodi- ties. Our data are being collected, stored, and shared THE LAW throughout the world, across borders. What does this DATA COLLECTION DECONSTRUCTED mean for your business? From marketing strategies to the front of house, apps BY ANITA CHAUHAN and data have provided restaurateurs and the restau- rant industry with exciting opportunities; new functions are available almost daily. It’s important to remember, GOOD TO KNOW however, that with big data come big responsibilities. Businesses that don’t consider their privacy controls risk If you are directly collecting ANY data from your “losing their competitive advantage in today’s increasing- customer, you should learn about the Personal Informa- ly privacy conscious marketplace,” says the Office of the tion Protection and Electronic Documents Act (PIPEDA). Privacy Commissioner of Canada (OPCC). You as an op- PIPEDA governs the inter-provincial and international erator have a responsibility to protect the data that you collection, use and disclosure of personal information directly collect from your customers so that they cannot and third-party information and is governed by the Office be used for fraud or identity theft. of the Privacy Commissioner in Canada. “In Canada, If you are collecting information about your customers PIPEDA is federal. Alberta, , Manitoba directly, it means you’re able to better track and report, and Quebec are the only provinces that have their own as well as offer guests a better dining experience, but you privacy legislations—governing businesses within those may also be putting them and yourself at risk. According provinces,” shares Finkelstein. to franchise lawyer, Chad Finkelstein, a partner at Dale & Lessmann LLP in Toronto, “If you are collecting, using Third-party platforms (TPP) and or disclosing third-party information, you have to Say that you’ve decided to start using an app that allows tell them [customers]. They have to be aware, and in guests to make reservations, orders or purchases through some cases, they have to consent to your engaging in their mobile phone accounts. Amazing, right? It takes those activities. There is a reasonable standard, and an the guesswork out of your job as a restaurateur and lets expectation of privacy that companies have to be aware you focus on more important things. This app is now of.” It is also important that you consider the way that collecting individual user information to create a profile. you store, share and dispose of data and always consider For a restaurateur, this is a tool for understanding your your customer’s right to privacy. demographics and client behaviour—but if the app has been created in the US and/or collected data are stored in the US, the data are subject to US laws. So even though your business is in Canada, your customer data are subject to inspection by US federal agencies such as the National

CONTINUED ON PAGE 22 MARCH / APRIL 2017 MENU 21 FOOD CHAIN DATA,

PRIVACY & Security Agency and the FBI—and could determine where the liability seizure under The Patriot Act, rests, with you or with the makers THE LAW which can require service provid- of the app—if held liable under the ers to hand over information to US PIPEDA provisions, fines could be authorities without disclosure to as high as $100,000. The message: the affected parties. Fortunately, in if you are collecting information, general when people use third-party whether via an app or through a Q: In general, how concerned are you apps, any liability associated with mailing list, in Canada or the US, you about the protection of personal privacy? your business is limited as users will have a responsibility to safeguard, have had to agree with the privacy protect and reasonably handle data 2016 37% 20% 35% 8% terms outlined by the makers of the on behalf of your guests. application. However, from a cus- 2014 34% 18% 38% 9% tomer service perspective, it is still STAYING AHEAD a good idea to understand how your OF THE CURVE customers’ data are being shared. The concept of liability differs de- 2012 25% 17% 46% 11% pending on the law in each province WHEN DATA IS COMPROMISED or country. In the case of a data Extremely concerned Concerned In the case of a data breach at your breach, you may be held liable in Somewhat Not concerned business where your customers’ ways that you aren’t aware of. One Base: n = 1,500 (Canadians over the age of 18) information has been compro- way to stay ahead of the curve is Source: priv.gc.ca mised—the source of the breach to “have a privacy policy,” cautions Finkelstein. “A privacy policy is the clearest way to communicate to people: here’s what we’re going to collect from you, and here’s what we’re going to do with it, and who we’re going to share it with.” If you are collecting data from your cus- The Miele Pass-Through Dishwasher tomers, you need to give them the option of whether or not they want for Spotless Results. you to store and use their data. You should let them know that their data is being safely collected, stored and protected. Avoid po- tential problems by taking the time to read and understand the law. Putting a few measures in place be- fore any major mishaps occur may protect you and your brand. Before you sign up for a service or buy a product that collects cus- tomer data, read its privacy policy and understand it. Understand how and what consumer data will be Outstanding Cleaning Performance, transferred to you when consum- Efficiency, Innovation ers use the third-party platform to make reservations and/or provide • Extremely fast cycle time of just 50 seconds per load payment information. The data are • Wash up to 1,296 plates per hour then also in your hands, and you • High-temperature sanitizing at 85 C must use them only in accordance with a clearly-stated and displayed • Engineered and tested for a least 14,600 privacy policy. operating hours CONTINUED ON PAGE 24 Info: 1-888-325-3957 | www.mieleprofessional.ca

Menu_Jan_v1.0.indd 1 22/12/2016 11:57:14 AM [email protected] 905-285-1991 Rita Zietsma DESIGNER

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Natural Halal Inks &Varnishes NOTE for anyerrorseitherinthesematerialsorthoseresultingfromtheiruse.LowResPDFsmaynotbeactualsize.Actualsizeisnotedabove. Carefully checkallcopyanddielines.Onceapproved,thefi nalartworkwillbeproceedingtoprint.Itistherequestor’s responsibility PMS PMS 4 ColourProcess PMS PMS colours foraccuracy. Watch thesecorporate Match Colours PMS PMS Free Antibiotic Maple LeafFoodsInc.6897FinancialDrMississauga,ON,CanadaL5N0A8 Flat Size Colours Dieline Created At App/Ver RWA 0” x 100% CC (Do NotPrint) Dies &Notes

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DATA, DIG IN PRIVACY & Need a privacy policy template? Restaurants Canada is here to help you navigate the choppiest THE LAW of waters. Check out our Member Portal to find more information and downloadable resources. Protect yourself, your employees and your brand. ______for your information MEMBER PORTAL members.restaurantscanada.org

PIPEDA The PATRIOT ACT (TPA) while making them aware of your includes sharing whether or not The Personal Information Protec- TPA is an Act of Congress signed operation’s responsibilities. data will be disclosed to third tion and Electronic Documents Act into law in October of 2001. In parties. Set high standards for (PIPEDA) is the federal privacy law very general terms, TPA authorizes KEEP SAFE! yourself, follow them, and make for private-sector organizations. It measures to enhance the ability Make sure to choose the path of sure that you are letting your sets out the ground rules for how of domestic security services to protection. Change your passwords guests know how their data are businesses must handle personal prevent terrorism, including the often and understand the various being used. information in the course of com- handling/transferring of elec- options for encryption. Educate Chad Finkelstein’s advice: mercial activity. tronic data in the US. The reality yourself on the law and be ready “Every company should really is that—in either Canada or the for any potential incidents. have two different privacy poli- CASL US—data may be shared and cies. One is customer-facing and Canada’s anti-spam legislation reviewed for law enforcement A PRIVACY POLICY the other is employee-facing. The (CASL) is the federal law dealing purposes. So, what is a privacy policy? It’s a customer-facing policy should be with spam and other electronic public statement that discloses accessible via your website.” Here threats. It is meant to protect Ca- PRIVACY TRAINING data that your company plan to are some easy tips to follow for nadians while ensuring that busi- An educated staff is an effective gather from customers, includ- creating your policy: nesses can continue to compete in staff. Train your employees on ing explanations of how data are • Develop a privacy policy. This is the global marketplace. how to handle and manage data, gathered, stored and used. This your restaurant’s internal gov- ernance document and will help not only you but your entire team, navigate the sticky world of data collection and app use. This pol- 51% icy should include a step-by-step of Canadians outline—in plain language—for have chosen not how a customer or subscriber can to do business opt-out of your services. with a company • It should spell out how your due to privacy company will inform guests about data breaches. TRY SIRIUSXM practices. MUSIC FOR BUSINESS • This should, at a minimum, be posted on your website in an FREE Source: priv.gc.ca easy-to-find place. FOR 30 DAYS. • Don’t forget to comply with the rules you set out for yourself. Re- member, you could be held liable for breaches. m THE PERFECT SOUND A HIGH-PROFILE DATA BREACH FOR YOUR BUSINESS. American hotel giant, Wyndham Worldwide Corp., whose brands include Days Inn, Howard Johnson, Ramada, Super 8 and Get over 90 channels of commercial-free Travelodge, was held accountable by the Federal Trade Commis- music in every genre for $35.99/mo*. sion in the US for several separate breaches in 2008 and 2009. Visit siriusxm.ca/menu and enter Hackers broke into its computer system and stole credit card and promo code: MENU or call 1-877-249-9143 other vital details from customers. The breach, which affected to learn more. upwards of 619,000 customers chain-wide, led to more than $10.6 million in fraudulent charges. This case was one of the first in North America that dealt with a franchised group of business-

* Taxes and a one-time activation fee of $29.99 apply. Additional radios require additional subscriptions of $35.99/ es mired in a data-collection issue. mo. per location. Offer and service is based on a SiriusXM Internet Music for Business subscription. ©2016 Sirius XM Canada Inc., all rights reserved. “SiriusXM”, “SiriusXM Satellite Radio”, “XM”, “Sirius”, the SiriusXM logo, channel names and logos are trademarks of Sirius XM Radio Inc. and are used under license.

16-1222_BarBeverage_(BLEED)Ad2.indd 1 1/27/17 2:37 PM 2017 CRFA FULL PAGE AD1 V3 MENU MAG.indd 1 2017-01-30 1:42 PM PATIO PERMITS Patio permits must be obtained from your municipality. Here’s your permit checklist:

• You will need to have a valid business license allowing you to operate as a restaurant or limited service food estab- lishment. • If serving alcohol, you will also need a valid liquor license. • You may need to provide plans for your patio’s design and you may need permis- sion from your municipality’s planning Inside Out department. • You may need development or building Building your patio business permits if your patio includes construc- with advice from Canadian experts tion of an awning or canopy. • Patio permits are usually given for a pe- BY STACEY NEWMAN riod of time, which may be extended by request made to your municipality. Building business through a patio means adhering to tried and true practices. • If your patio is adjacent to private prop- Your patio operation is a long game that will pay off, not by jumping on the latest erty or city-owned property, you may trends but by paying attention to the details and extending the quality of your need additional approvals. inside business to your outdoor spaces. “Many operators say patios are a pain, but a patio can be the difference between making money and not making money. Ask yourself: how much can you do? How big an investment can you make? Plan “I lived in Paris, and you it and do it," says Kevin Murphy of Murphy Hospitality Group. know, this was the thing to do to sit with your coffee and just watch all the THE PAYOFF interesting people going by “Patios can drive sales 10 to 15% alone if done right,” says Murphy. Our experts agree that opening and SMOKING & VAPING and the city all around you. running a great patio can increase your business People love that!” beyond your expectations. The larger the patio and Smoking has been banned – Diane Chiasson the greater the initial financial investment, the longer from indoor public spaces it may take to see the return on your investment. and workplaces in Canada for But the ROI will come. Design your patio carefully, some time. While the laws use a consultant. Speak to your peers about their around vaping are still being best practices, and invest well when it comes to written, thus far vaping and implementing and furnishing your patio space. It’s e-cigarettes are similarly reg- the small details that will win return business, but ulated under tobacco laws, it’s the oversights that can cost you business. Patios and vaping is often banned are an extension of everything you offer. They also wherever smoking is banned. permit an extended reach into your local community, Provisions vary by province or so get involved and build a peer network in your patio by municipality. neighbourhood. Get involved in your neighbourhood! Building local tourism in the warmer months is good for everyone’s business. Remember that the best patios have great curb appeal.

26 MENU MARCH / APRIL 2017 STAFF “Managers are the key. Great management should be built MUSIC & NOISE into the culture of your compa- ny. Our managers understand Ambient music that reflects your theme, or live acts— what one table means to them. music complements your outdoor environment! Whether it’s outside or inside, Plan regular events that your guests come to expect it’s still the same dollar,” says or themed music events. Keep it at a listenable level, Murphy. Smart operators rise not too loud, always remembering that the patio is to the occasion and must learn a place for socializing and relaxing. Work with local to balance the outside with the artists. Embrace the concept of “eatertainment.” Kevin inside operations. Murphy says that one of the best parts of his patio Know your diners and your business is supporting local musicians. Crowds are location, and open your patio drawn to great music, people linger and stop to listen accordingly. Then designate and are exposed to your business in the process. staff to ensure that the quality “Your patio is your biggest of service you provide indoors signage for your restaurant. is reflected outdoors. Wait staff It’s a billboard for what should either be outdoor or in- you’re doing inside!” door. Don’t share staff between the dining room and the patio if ~ Kevin Murphy you can avoid it. “Establish a reputation for customer service and attention to detail [on the patio as you do in the dining room] …In the restaurant and foodservice PEST CONTROL industry, the difference be- tween great customer service Bugs pestering and poor customer service can guests is bad for often be the single factor that business. drives people away for good,” FURNITURE & DÉCOR Yuck! There is nothing appetizing says Chiasson. Design your outdoor set up for comfort, practicality, easy about dead bugs lying around. cleaning, and with nooks for groups, both big and small. Kevin and Kathy Murphy are partners in life and in business. • Don’t be obnoxious! Using Kathy Murphy’s expertise is in designing spaces that are chemical pest management comfortable, creative, complementary and practical. Spac- solutions can backfire; KEVIN MURPHY is the es which allow easy movement for staff, comfortable dining fumes and concerns about president and CEO of Murphy and conversing by guests. Keep the patio fresh and stylish. chemicals can be equally Hospitality Group. Kevin, along disagreeable to your guests. with his wife Kathy, are the Smart patio operators are always reinvesting in maintaining owners of 13 food and beverage their aesthetics. • Pests can jeopardize food locations, two breweries and Look for sturdy, easy to keep clean, architecturally-in- safety, they are natural two boutique hotels. teresting furniture made to withstand the elements. Look vectors for disease. Don’t mhgpei.com maintain a bug buffet on for local furniture-makers and keep telling the story of your DIANE CHIASSON is the region. People love a story and guests love taking owner- your patio! Promptly remove president of Chiasson ship of favourite culinary and beverage spots—this is why all the things that bugs Consultants Inc., recognized as one of the world's top we share our food items on Instagram. This is why we write LOVE to eat on your patio: restaurant/foodservice/ great reviews and why we can’t wait to share a great local garbage, dirty plates, stand- merchandising/hospitality spot with our friends and with travellers alike. ing water, spills and fallen and retail consultants. “People are people watchers! You may be tempted to food. Keeping your patio chiassonconsultants.com enclose the patio, but don’t block the view.” says Diane clean and clear is your best Chiasson of Chiasson Consultants. defence against bugs!

CONTINUED ON PAGE 28 MARCH / APRIL 2017 MENU 27 KEEP IT COMFY, GREEN & CLEAN! Diane Chiasson has been consulting for North America's leading restaurant, foodservice, hospitality and retail owners and operators for over 25 years. She has seen it all and she tells us that cleanliness is paramount. • Guests won’t forget a dirty patio. Wipe down your tables and chairs, clean your cushions, remove bird droppings and spills, and keep the ground swept. Your patio is a reflection of your values as an • Have ambient lighting which allows establishment. guests to read the menu, see one another • An outdoor heating system can extend and their food, but which is still pleasant. the life of your patio season by months. • Hire a local gardener to take charge of • Umbrellas that block sunlight (guests your plants daily because you’re probably don’t like to melt on your patio in the too busy to do it. Otherwise find some afternoon sun), and provide shelter beautiful faux plants to adorn your patio, from rain are a must. Branded umbrellas but keep them clean. Murphy Hospitality may be provided to you by one of your Group has won awards for its beautiful beverage suppliers! Or consider investing flora, sourced locally and lovingly main- in your own branded umbrellas—your tained by local gardeners. Murphy credits brand visibility is always important. these patio gardens with being a huge draw and conversation piece for guests.

NO PATIO? NO PROBLEM Build your high-season business like you have a patio, even if you don’t! FOOD DAY 1. Add mini LED lights to the exterior of your building or to trees on the property to attract attention. CANADA 2. Consider a high, narrow, colourful double-sided vinyl board listing your summer drinks and specials.

3. Set up an indoor, patio-themed seating area with umbrellas, patio The celebration of Canadian food goes tables/chairs, benches and all the trimmings. nation-wide on Aug. 5, 2017, with Food Day 4. Hire a trio of local musicians and have them playing regularly. Canada. Founded by Anita Stewart—Universi- ty of Guelph Food Laureate and Member of the 5. Embrace nostalgia. Prepare exotic, large-glass drinks, in unusual Order of Canada—in 2003, Food Day Canada shapes, with fruit slices and paper umbrellas. began as a response to US sanctions on Cana- 6. Think inside the box. Bring the outdoors into the dining space dian beef exports. Now it’s a year-round con- by installing windows that open up like doors. Create an indoor versation around Canadian ingredients that patio with removable or "garage-door" window systems. culminates in an extraordinary, one-day event 7. Sometimes operators miss the obvious. Consider obtaining every August. Chefs and home cooks are in- a couple of parking spots in front of your business, inquire vited to share their food and their stories with as to the municipal by-laws and permits required. one another, using only Canadian ingredients to create a simple dinner or a grand feast. In 8. Use your curb appeal. Dress up your exterior with beautiful honour of Canada 150, Stewart is publishing a flowers and planters. Guests will notice if you stand out. much-anticipated, updated list of 150 Canadi- 9. Work the tables to ensure maximum turn over. Train your staff an foods and ingredients. Number one on the well, and boost your business during the high season. list last year? Tap water. fooddaycanada.ca

28 MENU MARCH / APRIL 2017 HORECA & Co Inc. 2317 Guenette, Saint Laurent Quebec, H4R 2E9 Tel.: +1 (514) 379 33 30, Fax: +1 (514) 379 33 31 www.rakporcelain.ca Canadian Culinary Tourism

By Beth Pollock

Following your passion and sharing it with customers can help you flourish. Carson Schiffkorn of the Yukon’s Inn on the Lake is a force of energy and has been instrumental in putting Yukon cuisine on the map. Laura and Rene Dubois of North Bay’s White Owl Bistro have made the restaurant a leader in the farm-to-table movement. When you hear the phrase “culinary The Ontario Culinary Tourism Alliance defines “Culinary Tourism” tourism,” you might think of a food as “any tourism experience in which one learns about, appreciates, and/ festival in a big city that pulls in or consumes food and drink that reflects the local, regional, or national cuisine, heritage, culture, tradition or culinary techniques.” Culinary thousands of visitors a day. Culinary tourism is happening in pockets all over the country, as restaurateurs tourism is much more inclusive and and hospitality providers bring a passion for Canadian places together authentic than that. It might be a with food to create extraordinary tourism experiences. group of restaurants and foodservice Rebecca Mackenzie, president of Ontario Culinary Tourism Alliance, says it starts with these steps: businesses coming together to 1. Define your unique taste and place. “How does your restaurant promote a regional cuisine. It might be reflect the terroir, land, lakes, or oceans in your region?” she asks. “It a single restaurant sharing its owner’s starts with the food, of course, but don’t forget about local wine, beer, passion—perhaps an owner like you. and spirits.” 2. Once you’ve done that, communicate what you stand for. “People love a story. And if yours reflects your core values, they’ll believe in it too.” 3. It does require an investment in energy. “It’s more work at the beginning because of the time involved in relationship building,” she says. “But the payoff is worth it.” And she dismisses the idea that local food is more expensive: “That’s a myth, especially once you’ve built your relationships.”

30 MENU MARCH / APRIL 2017 Carson Schiffkorn Inn on the Lake

“Food will always have a story attached to it. Find the story.”

WHY CULINARY It’s easy to get caught up in Carson TOURISM MATTERS Schiffkorn’s enthusiasm about culinary tourism. He runs Yukon Whisky Weekends with Edible Canada and Air North, a trip With a multitude of culinary that pairs whisky tastings with cuisine and choices, making yourself stand adventure. He serves local and indigenous out is key. “The advantage of food foods, often to customers who have never tourism is it differentiates you tried them before. The bonfires, dinner on from the competition,” Macken- the lake and dogsledding are all regional zie says. “It’s hard to stand out activities that add to the experience. among the big brands, but this He’s also involved in the Yukon Culinary really works.” Festival. The first year, the festival flew in celebrity chefs, but now they focus on Culinary tourists local chefs and cuisine. And that’s why they are valuable: attract many out-of-town visitors. “Last • The typical wine and year we found some old menus from the culinary enthusiast is older SS Klondike [a historical sternwheeler in and more affluent than the Whitehorse] and recreated a meal for the average Canadian tourist festival,” he says. “We set up a tent over- • This age group is expected looking the boat and served a couple of to grow the most over the hundred people.” next decade • The average culinary tourist spends twice what the average generic tourist spends • An American study showed that 44% of leisure travellers believe trying different and unusual cuisines is a very INN ON THE LAKE desirable attribute of a vacation Based on the SS Klondike experience, Parks Canada later booked him to serve an exclusive dinner, with all local and wild food. “Culinary tourism increases awareness of who we are, and opens a lot of doors.” And he’s always exploring new ideas. “Once you’ve done one program, it challenges you to think what else you could do.” He’s now involved in the first-ever “Across the Top of Canada” trip, with stops in Whitehorse, , and more, featuring local chefs and regional food along the way.

CONTINUED ON PAGE 32

MARCH / APRIL 2017 MENU 31 HOW TO GET STARTED

“Ask yourself—what’s your unique taste and place?”

Rebecca Mackenzie, President, Ontario Culinary Tourism Alliance Laura and Rene Dubois White Owl Bistro

“Farm-to-table and local food have gained momentum, making it WHAT’S YOUR PASSION? “Food tourists are interested in a story,” Mackenzie says. “Think about what easier for chefs and you do and how you do it.” Schiffkorn adds, “I want to highlight what being Canadian is all about. But it’s also about concentrating on the regional.” farmers to connect. RESEARCH Amazing!” For Laura and Rene Dubois, research was what set their passion in motion. Laura says, “We read many books, watched documentaries, and fell in love If you’re an independent restaurateur, it might with the likes of Joel Salatin, Michael Stadtlander, Michael Pollan, seem daunting to explore culinary tourism on Lynn Crawford, Jamie Kennedy and Alice Waters.” Once they were inspired, your own. But Laura and Rene Dubois of North they knew what they wanted their restaurant to look like. Bay’s White Owl Bistro show it’s not just pos- “Find your niche and research it,” Schiffkorn emphasizes. He doesn’t always sible—it’s a way to thrive. They passionately know immediately what to do with an ingredient. For example, when he began believe in the farm-to-table movement and foraging dandelions, he researched recipes on the Internet to see what he when they bought the bistro, they slowly began could do with them. bringing local food onto the menu. Laura says, “We reached out to local farmers and found a FIND PARTNERS TO WORK WITH young couple starting CSAs and raising cattle who were willing to work with us.” They con- Look around for potential partners—local farmers, producers, wineries and tinue to work with a wide range of farmers and orchards. Ask what ingredients are available and plan your menu around them. producers; they’ve also moved to a farm, where “Be aware of the growing calendar and when things are in season,” Laura says. they raise their own pigs, chickens, ducks and “We freeze, can, process and use everything. The farmers’ market is a great turkeys for their restaurant and their family. focal point for doing business.” Laura shares this story: “A guest ordered our turkey burger, and when our server COMMUNICATE YOUR STORY returned to check on her, she said it was the Mackenzie says once you know your story, communication is essential, whether best turkey burger she’d ever eaten. This gave by website, menu or chalkboard. “Share the stories of the growers, producers our server the chance to explain that we raise and farmers you support.” Laura and Rene do just that on their website, which and produce our own turkey and then told the makes the farmers part of the story. story of our farm.” White Owl’s “taste of place” Don’t forget to educate your staff. Laura’s anecdote about the turkey approach: real ingredients made to shine with burger illustrates the importance of employees knowing your story and being a tangible story behind how they’re made and able to talk about your core values. brought to the plate. m

(Sources: 1. & Culinary Enthusiasts: A Special Analysis of the Travel Activities and Motivation Survey - prepared for the Canadian Tourism Commission, 2. publications.gc.ca, 3. Ibid, 4. Ryerson University/OCTA website, 5. YBP&R/Yankelovich/OCTA website: ontarioculinary.com)

32 MENU MARCH / APRIL 2017 Interac, the Interac logo and the Be in the black design are trade-marks of Interac Inc. Used under licence.

INT6690_Menu_AD_E.indd 1 2016-09-01 12:54 PM

Creative Assoc. A.D./ Copy Account Director Cr. Dir. Designer Writer Person Client Producer Member Benefits

New Season, New Savings! Groupex Buying Program Giving independents the buying power of chains As you start planning for warmer weather and higher traffic, our member programs can help you make the most of the Bring your food costs under control with Groupex, busy season ahead. We’d like to draw your attention to two our group buying program for independent operators. new programs that can save you valuable time and money. Under the Groupex umbrella, we are able to negoti- ate pricing advantages and incentive programs not available to individual operators, while ensuring you receive top quality products and attentive service PROFITPOINT COMMUNICATIONS from Groupex suppliers. Our brand-name suppliers This Canadian company focuses on one thing: saving money for busi- include Pepsico, Canada Bread, Diversey, Gordon ness owners on their communications expenses. If they can’t find you Food Service, Saputo, McCain and many more! savings, there is no fee. Join the Groupex program today to cut your food ProfitPoint acts on your behalf to get better rates with service provid- costs and grow your bottom line. ers for cell phone, internet and TV service, and business phone lines. Their trained negotiators are equipped with proprietary information that helps them negotiate more effectively with these large compa- Tax season is here! nies. You don’t pay until the savings are negotiated. Don’t take chances with the CRA. Protect yourself from the high cost of tax audits with professional fee protection (PFP) offered through Restaurants Canada. This low-cost program will give you peace- of-mind coverage. TRITON CANADA Here’s what one member who recently endured an When you’re looking to hire new management or you’re expanding re- eight-month CRA examination said about the PFP sponsibilities of tenured staff, Triton runs criminal background checks program: quickly, conveniently and cost-effectively through their secure platform. “As promised, the full cost of our defence, almost Business owners and HR managers alike will love Triton’s unique $5,000, was recovered under the policy—approximately platform that can return results in as little as six minutes. Restaurants 10 times our premium costs. Submitting our claim Canada has negotiated exclusive pricing for this service—and if you are was simple and straightforward. Throughout the audit a multi-unit foodservice operation processing in higher volumes, further Richard and his team were always available to provide discounts may be available! any advice or guidance we required.”

Visit restaurantscanada.org for details on these programs.

Ready to Get Started?

We’re here to help! Please contact Member Services at 1.800.387.5649 ext. 8006 or email [email protected].

34 MENU MARCH / APRIL 2017 Growth, it’s on the menu

KPMG Enterprise is a national sponsor of Restaurants Canada and we know that running a restaurant business is a 24/7 job. We work with business owners and entrepreneurs like you to help optimize operations and financials so you can focus on doing what you do best – running your business. Get in touch today and let us know what issues we can help take off your plate.

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BACK OF HOUSE

Union Square Hospitality Group (USHG) SSS New York, NY Best business practices: to the patio and beyond!

USHG is renowned as one of the most forward-thinking ally—and to support the same goals for our employees. hospitality groups in the US, particularly when it comes When we do that effectively, our guests have great expe- to its human resources operations. We spoke to two riences. They come back, and they become brand ambas- USHG experts about human resources—during patio sea- sadors. Build a strong business model, a virtuous cycle of son, and beyond. Erin Moran is the Chief Culture Officer hospitality, carefully select those invited onto the team, with USHG. Moran explains USHG’s core philosophy of innovate in your hiring practices, find the best talent and Enlightened Hospitality. ensure there is a culture fit with your team and vision.

“Enlightened Hospitality is our belief that putting our WHAT ARE THE ECONOMIC IMPACTS own employees first is the key to running a meaningful TO THE BOTTOM LINE OF POSITIVE and sustainable business. This philosophy lies at the EMPLOYEE MANAGEMENT AND heart of everything we do.” EMPLOYEE RETENTION AS PER THE USHG MODEL(S)? WHAT DEFINES ENLIGHTENED There is an enormous cost associated with turnover. HOSPITALITY? While there is a baseline expectation for some turnover, Our philosophy started with our founder, Danny Meyer, we know we can do a good job of retaining, growing over 30 years ago. He built USHG with the belief that and advancing our employees’ careers. This, in turn, ensuring meaningful, positive, uplifting experiences for represents an enormous cost-saving to our business. our guests starts with our employees. This means taking Recruiting, hiring, onboarding, training and develop- care of our guests, employees and our suppliers, who in ment, there is a huge return on this investment when you turn take better care of our community. This produces a support healthy, sustainable employee programs. measurably stronger bottom line for our shareholders. ON THE USHG WEBSITE, YOU REFER TO ORGANIZATIONAL TRUST. PLEASE HOW WOULD YOU DESCRIBE THE EXPLAIN THIS CONCEPT. IMPORTANCE OF HUMAN RESOURCES PRACTICES IN HOSPITALITY Organizational trust refers to high levels of trust through- BUSINESSES? out the organization. This is the cornerstone of a healthy HR practices are everything. We strive to create an over- and strong culture. Trust those you work for and work all experience—to be fulfilled personally and profession- with. This is true for all of us. When you feel trusted, you

CONTINUED ON PAGE 38

MARCH / APRIL 2017 MENU 37 BACK OF HOUSE

deliver your best. Trust is very fulfilling. of their needs to be immediately met, but We have built a high-trust environment. everyone needs to feel heard. Feedback “... INDUSTRY-WIDE, HUMAN Tap into the potential of your employees, is a gift and we want to be part of the RESOURCES ARE VIEWED AS A RISK they want to give their personal best. conversation. MANAGEMENT FUNCTION. WE HAVE Organizational trust is a named aspira- TO SHIFT THIS FOCUS FROM LEGAL WHAT IS YOUR ADVICE FOR COMPLIANCE TO ADVOCACY FOR EM- tion. It creates an active dialogue and RESTAURATEURS/BUSINESS communication is a key component. We OWNERS IN TERMS OF THE PLOYEES. VIEW YOUR EMPLOYEE BASE AS YOUR LARGEST, GREATEST, MOST solicit honest feedback from our people in MANAGEMENT OF THEIR HUMAN RESOURCES? VALUABLE ASSET. THIS MINDSET many forms. They have ideas, suggestions SHIFT IS REALLY POWERFUL.” and credible feedback. Implementing Observed industry-wide, human resourc- ERIN MORAN, employee suggestions ensures that our es are viewed as a risk management func- CHIEF CULTURE OFFICER, USHG people feel heard and respected. There is tion. We have to shift this focus from legal so much trust involved when an employee compliance to advocacy for employees. feels comfortable sharing feedback which View your employee base as your largest, is positive or negative. Ultimately we feel greatest, most valuable asset. This mind- trusted as leaders. People don’t expect all set shift is really powerful. m

The legendary UNTITLED patio at the Whitney A UNION SQUARE HOSPITALITY GROUP RESTAURANT

Gia SanAngelo is the General Manager at • Finding quality employees can be a strug- season. Typically Untitled aims for the Untitled at the Whitney Museum in NYC. gle year-round, but it can be especially patio to be open mid-March through late Reviewing Untitled’s TripAdvisor Reviews: challenging during patio season because November. It has outdoor heaters allow- the Untitled patio is done fabulously well. restaurants are often looking for seasonal/ ing the patio to open in earlier spring and Here’s why according to SanAngelo. summer hires with full-time availability. until later in the fall. Despite this challenge, at Untitled, SanAn- • Having a beautiful and spacious patio • Untitled’s patio is on the eastern and gelo looks for what USHG refers to as The available in the warmer weather is such an southern side of the restaurant. It has al- 51% Solution—hiring only those whose asset. It allows Untitled to not only serve most the same number of tables as inside skills are demonstrably 49% technical and more guests but also provide an additional the restaurant! 51% emotional. SanAngelo credits this experience for guests. There are so many • The Untitled patio is recessed from the hiring policy with finding the right staff for people visiting the Whitney Museum and street, which allows guests to feel less Untitled no matter what the season. the High Line during the summer; having “out there” on the busy streets of New • Knowing when to open and close the the extra space is a huge plus. York City. patio for the season is tricky as it’s more and more common to have unpredictable weather in the shoulder periods of the

gia sanangelo general manager, untitled at the whitney museum in nyc

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rich, honey-glazed smoked duck where she then worked with a commercial breast. An autumnal side of squash beekeeping operation, and later, as a bee A and potatoes with a béarnaise of inspector. When she moved to Ontario, honey vinegar. Mouthwatering roasted she was first a staff beekeeper with Toron- tions. “We do have people who are look- venison with pistachios and honey. A to Food Share’s Beekeepers Collective and ing to establish larger operations,” she delicate dessert of pear, custard, honey later a bee inspector for Ontario’s Ministry says, “but also people who are interested and millet. Canadian menus are bursting of Agriculture. in niche markets, and doing specialized with honeyed options. Honey is a starring “I came to beekeeping without a famil- operations, and setting up their own hives feature in the present Canadian culinary ial past in it, which at the time was very and creating their own products, or part- consciousness, and as a result, so are the unusual,” says Nordin. “That’s changing. nering with other industries.” hardworking insects—and beekeepers— People come to it with lots of different The widespread interest may stem from that bring honey to Canadian tables. interests. Some people will be interested the fact that bees have been making news The number of beekeepers in Canada in the culinary aspect, others are inter- in recent years, mostly for their declin- has swelled in recent years. As of 2016, ested in animal behaviour, or in pollinator ing populations due to neonicotinoid Statistics Canada reported that there health, or in the other products of a hive. pesticide use. Now, with bee populations were well over 9,800 in operation—a It’s a fascinating field that intersects with recovering across Canada, the biggest jump of over 1,200 from the year be- many other fields of study.” news out of the honey industry is its 13- fore. These beekeepers, located for the The first of its kind in eastern Canada, year low. Statistics Canada reports a 25% most part in rural areas, mind between the program is offered through the School decrease in the value of honey nationally 750,000 and 800,000 colonies. of Environmental and Horticultural Stud- between 2015 and 2016, with decreases in Mylee Nordin is the Program Coordi- ies. It was championed, Nordin says, by nator and a professor within the new- the College’s Associate Dean, Al Unwin. Canadian restaurants ly-created Beekeeping program at Niagara “It all started for [Unwin] with a swarm College in Ontario. The three-semester that ended up in his yard,” says Nordin. who feature honey graduate program trains students in such “That got the ball rolling.” on their menus are topics as honey bee health and entomol- When the College was first developing leaders in educating ogy, apiary management, sustainability the program, says Nordin, they expect- consumers. and commercial beekeeping. Nordin ed interest mostly from those looking to

herself learned beekeeping in Manitoba, move into large-scale beekeeping opera- CONTINUED ON PAGE 42

MARCH / APRIL 2017 MENU 41 ALMANAC

One of the biggest hurdles for the CHC, according to Glennie, is that buyers-- consumers and foodser vice professionals-- may not understand the difference between cheap honey and good honey.

some provinces as high as 35%. The trend One of the biggest hurdles for the CHC, Eating honey has a myriad of benefits. has continued into 2017, with alarming according to Glennie, is that buyers— Honey is full of antibodies, is a natural an- lows across the industry. consumers and foodservice profession- tibiotic—it can even be applied topically to Dani Glennie is on the board of the als—may not understand the difference wounds to stave off infection—and eating Canadian Honey Council (CHC) as the between cheap honey and good honey. local honey exposes the consumer to local representative for Saskatchewan bee- “When you read the labels…you just pollens, which can help control allergies. keepers. She says this historic low is the think honey’s honey,” Glennie says. “But it’s The CHC has been trying to persuade biggest challenge the Council is currently not. Cheap honey can be blended with an- the Canadian government to change its dealing with. “Honey is traded on the other country’s honey, or packers can blend labelling policies, but the government has national market,” says Glennie. “There honey with a lesser-quality product.” Even recently thrown up a new hurdle: it wants happens to be a saturation in the market consumers looking to support Canadian to create special labelling for products— right now. The price of honey was quite beekeepers may be thwarted by mislead- including honey—that are high in sugar. high for a while, and when that happens, ing packaging that advertises a blend of “That would be a huge misrepresentation companies decide to switch out honey for multi-origin honey as a Canadian product. of honey,” says Glennie. “It doesn’t contain other products, like corn syrup.” The Canadian honey market has limited processed sugar at all. All the sugar occur- It’s bad news for an industry with trading partners. Europe has strict poli- ring in it is like that of fruits.” A Canadian growing numbers of beekeepers needing cies when it comes to GMO products, and honey buyer, then, has to be particularly to move their product to make a living. “If though honey does not fall into that cate- savvy when choosing a product. the market doesn’t bounce back soon,” gory, because it does contain GMO pollens, When it comes to future trends, Glennie says Glennie, “many beekeepers will be the EU is against its import. That means the is carefully optimistic: “The market will forced to leave this industry. The CHC is onus is on Canadian buyers when it comes climb. I do believe the market will move, doing what we can to help out our bee- to supporting Canadian beekeepers. but will it move in time to keep as many keepers. We are actively seeking out new “It’s all about education,” says Glen- beekeepers as we have in Canada in busi- markets and promoting the top-grade nie. “Knowing that the best honey is ness?” That’s the question, and until the honey that we produce here in Canada produced locally. Wherever you are, if market does recover, Canadian consum- so that our beekeepers can get the best you can buy it from your local beekeeper, ers—individuals as well as businesses— prices for their hard-earned work.” that’s the best honey.” can step up by buying local.

42 MENU MARCH / APRIL 2017 ALMANAC

BEES MAKE THE AGRICULTURAL WORLD GO ROUND

Honey bees are vital for the pollination of fruit, vegetables and hybrid canola seed. Well-pollinated crops produce more fruit and honey bees increase production by 2-8 times. The value of honey bees to pollination of crops is estimated at over $2 billion annually.

Canada ranks 1st in the world for canola production.

Pollination of canola is a major activity for the Canadian honey Canadian restaurants who feature bee industry. Each year around 300,000 colonies of honey honey on their menus—our leaders in bees (half the colonies in Canada) contribute to the annual educating consumers. crop of 12.6 million tonnes of open pollinated canola oil seed. “The more honey they [restaurateurs] buy, the better,” Glennie says. Promoting Canada ranks 2nd in the world for blue- menus which include dishes made using berry production. local, nutritious and natural honey is the sweetest thing that restaurateurs can do North America produces 75% of the world’s blueberries. to support Canada’s honey producers and Beekeepers provide around 35,000 colonies of honey bees for pollinator health. “Honey councils are blueberry pollination. ready to provide assistance and access to current research. Restaurateurs can go Canada is 16th in the world for to any website of the national, provincial apple production and local honey councils. Many of them list beekeeping operations and restaura- Beekeepers supply around 15,000 colonies for the pollination teurs can easily source local honey!” In- of tree fruit. (North American produces 75% of the world’s formed restaurateurs are on the forefront blueberries). Beekeepers provide around 35,000 colonies of of supporting Canadian honey producers honey bees for blueberry pollination. and informing consumers regarding our national food products. (Source: Canadian Honey Council) Canadians enjoy their honey. For bee- keepers and consumers alike, this is an Statistics are taken from Statistics Canada or Agriculture and Agri-food Canada important time to add Canadian honey to Autumn Squash and New Potatoes - Canoe, Toronto the menu. m Honey Glazed Duck and Roasted Venison - Five Sails, Vancouver Pear and Honey Custard - Bouillon Bilk, Montreal

MARCH / APRIL 2017 MENU 43 ask & answer BY PRASANTHI VASANTHAKUMAR

What do you do when a customer brings outside food or beverages into your restaurant?

Ouch. It can sting when a customer 1 “The public health department has good experience, so we try to redirect brings in outside grub when you've got a rules on serving food prepared in a food- the situation into something positive. perfectly fine selection of in-house food safe environment and we take the public For example, if someone comes in with and drink. How do you keep your guests health department seriously. The tough- a coffee, we don't want to tell them to happy, while following food safety rules est part is saying 'No' to a customer with leave. Instead, we explain the food safety and making a profit? These foodservice outside food because restaurants want rules and offer to prepare something sages tell us how they do it. to keep their guests happy. At the same they can take to go.” time, we want to comply with food safety BRENLEA YAMRON rules. We want our customers to have a NATHAN 'S SANDWICH PAD, B:9.5” WINNIPEG, MB T:9.0”

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User friendly 4 “It depends on the restaurant, its location and target market, and whether it’s a chain or 2 “Outside food is not allowed, but soda and sparkling water, and ask them independent. For example, a casual restau- beverages and desserts can be tricky. to use our house beverages next time. rant with a student demographic may want My restaurant offers bring-your-own- Sometimes, customers want to bring their to encourage return visits. Students buying wine, so we can't sell wine ourselves own desserts. We offer a cake, but if they pizza may be allowed to bring in their outside (per Quebec rules). The conflict arises want something highly specialized, we coffee. Other restaurants may not be com- when customers bring their own soda or allow it with a service fee. If you explain fortable with any outside food. Our industry sparkling water and ask us why only wine your policy nicely, customers usually is guided by Ministry of Health rules on safe and beer are allowed. In this instance, understand.” food handling, and we hire people that know we don't tell customers to remove their food safety. If we let people bring outside food, BOBBY AVGENIKOS that introduces an element of risk. Restaurant drinks. Instead, we explain that we sell RESTAURANT AU VIEUX DULUTH, VAUDREUIL-DORION, QC owners also have to remember the ubiquity of social media. If you have an allergy incident in your restaurant due to outside food, chances are it will pop up on Facebook or Twitter. On the flipside, you want to nurture good rela- 3 “When people bring outside drinks to our restau- tionships with your customers. For some cul- rant, we let them know it's not allowed. However, we tural events, people want their own desserts. do offer a glass or cup for their drink while they finish. Baby food is also often brought from home. Customers may also ask to bring birthday cakes. In Restaurateurs should ask their local Minis- that instance, we offer to bake a cake if enough notice try of Health for permission before allowing is given, or we allow them to bring in their own with a outside food into their facilities.” m $2-per-slice cutting fee. ” TREVOR WYNNE-JONES JOANNA ELS PROFESSOR/PROGRAM COORDINATOR HOSPITALITY THE NOOK CRÊPERIE INC., PEMBROKE, ON PROGRAMS, CONESTOGA COLLEGE

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MARCH / APRIL 2017 MENU 47 FRESH

MENUS and MANTRAS FOR PATIO PERFECTION

BY CHEF EMMA HOUSE

Patio Season! As Canadians, fall, winter and spring Back at Mercer Hall, Chef Ryan also keeps the same test our mettle; we pine away for warmer weather, bring- food menu from inside to out. However, Mercer Hall of- ing with it friends, fare and pints on our favourite patios. fers a separate patio beverage menu. After undergoing Designing the optimal outdoor menu takes all things out- major renovations last year and a shift in style, the food side and local into account. Chef Ryan O’Donnell of Mer- items coming from the kitchen pair nicely with Strat- cer Hall in Stratford, Ontario talks about creating a menu ford’s largest craft beer selection. Mercer Hall features that is suitable for the patio during the summer heat. Pa- a beer each day, in tune with the changing seasons. tio dishes should coddle with cool comfort, include fresh While both Mercer and Miku maintain menu offer- flavours, a variety of food temperatures and controlled ings from dining room to patio; there is also a place for portion sizes so as not to overindulge the summer diner. shorter menus on the patio. Patios bring out groups of Remembering that the clientele inside your restaurant is friends, in a highly social environment, which is louder dining in an air-conditioned and sheltered environment than the dining room and less formal in most cases. De- compared to those diners seated in the great outdoors, signing a patio menu that is conducive to social groups, and treating them respectively is vital when producing offering small plates and a variety of sharable items is patio-season menus for both inside and out—ensuring a proven strategy. There is no hard and fast rule which your guest experiences are the best they can be. says that the patio experience must be the same as the At Miku, Vancouver located beside historic Canada dining room experience. The patio can be an opportuni- Place, they’ve opted to keep the same menu for both ty to reach a different diner than those who might linger the dining room and the patio. Miku uses a centuries-old more formally in your dining room. Patio menus offering technique called Aburi to prepare their dishes. Aburi charcuterie platters, cold salad platters, flights of tacos means flame-seared, over a charcoal grill to create their positioned in the middle of the table promote conver- sashimi, nigiri and oshi sushi. Miku boasts a phenomenal sation and ease. This approach can also inspire repeat view of the North Shore Mountains. Diners are treated to clientele who wish to enjoy two dining environments a relaxed mix of harbour views and distant snow-capped within one restaurant. peaks; therefore, a full patio menu allows diners to enjoy A patio allows you to be creative, resourceful and the scenery from the patio and all that Miku has to offer profitable. Design your menus and your indoor and in the presentation of their carefully-prepared dishes. outdoor spaces as independent segments of your busi-

48 MENU MARCH / APRIL 2017 Cocktails Anyone? Market share by foodservice venue:

Eating Light INDOORS INDOORS VS. OUTDOORS Share of alcohol servings consumed at snacks and meals SPIRITS 22% BEER SNACKS 51% (e.g. pretzels, nuts)

APPETIZERS WINE 22% LIGHT MEAL

FULL MEAL OUTDOORS

0% 10% 20% 30% BEER SOURCE: The Ipsos Canadian Alcohol Consumption Tracker (Ipsos, ACT Canada) has been SPIRITS 45% tracking consumer alcohol trends in Canada since 2011. For further details, contact Ipsos VP 35% John Mohler at [email protected]

ness—with equal attention to quality and service. Des- WINE ignate two or more servers, depending on the size of your 16% patio. Avoid compromising your patio diners’ experiences by treating your patio with the same care and attention as you do your dining room. This may seem obvious, but it is a mistake made by many restaurateurs new to host- ing patio spaces. Seamless service, uninterrupted flow between the kitchen and the patio ensures diner satisfac- tion and return business. A great patio is a sure recipe for summertime success. Whether big or small, your patio menu and service are the ultimate draws; the patio can be a very lucrative addition to your operations. m

WHEN CUSTOMERS ARE SEATED OUTDOORS, THIS AFFECTS THEIR ORDERING HABITS AROUND DRINKS AND FOOD. ACCORDING TO DATA FROM IPSOS:

• Spirits tend to gain share from beer and wine on the patio (especially at sports bars) • Smaller spirits segments tend to gain more share, suggesting your customers are more open to alternatives • Red wines lose share, while rosés and fortified wines gain. White wines remain relatively stable • Import and craft beers benefit from the outdoors, again suggesting more openness to new flavours • Fewer drinks are consumed with a full meal outdoors; more are consumed with light meals, snacks and appetizers—particularly at casual restaurants • There’s also a shift away from meals featuring red or white meat, and towards more hand-held items like burgers and pizza

MARCH / APRIL 2017 MENU 49 Great Canadian Zesty Split Pea PULSES ARE Gazpacho! QUINTESSENTIALLY CANADIAN! COURTESY OF 5

PULSE CANADA According to Statistics RSSSST Canada, more than 8.4 million tons of pulses were grown in Canada in 2016, making pulses Canada’s fifth Yield: 4-6 portions largest crop after wheat, Prep time: 10 minutes canola, corn and barley. Total time: 15 minutes + chill time Canada is the world’s largest Ingredients: Directions: producer and exporter of dry peas and lentils and a 1 ¾ cup tomato juice 1. Place all ingredients (except the salt and dill) in major supplier of pulses to 1 medium red bell pepper, seeds removed a blender and process until smooth in consistency. over 150 countries around and chopped Season to taste with salt and reserve in the fridge for the world. 2-4 hours. This will help the flavours comingle and 1 cup cooked split yellow peas develop. Consumers around the world ½ cucumber, chopped can take steps toward a 2. Before serving, adjust with salt and hot pepper to healthier, more sustainable 2 small Roma tomatoes, chopped taste. Garnish with fresh dill and drizzle of specialty diet just by adding pulses. ½ jalapeno, seeds removed, chopped olive oil. Enjoy! This can be as simple as adding pulses to everyday 1 small shallot, chopped Notes: If you would like to enhance the texture of the foods or selecting food 2 tbsp balsamic vinegar soup, reserve some of the chopped tomatoes, red products already containing pepper, cucumber and lentils. Place them in each of pulses at restaurants and 4 tbsp olive oil (reserve some for garnish) the serving bowls with the soup before serving. grocery stores. 1 clove of garlic, peeled 2 tsp hot sauce to taste: sea salt garnish: fresh dill

50 MENU MARCH / APRIL 2017 Inspiration shouldn’t be a special ingredient When people love their food, they spread the word, which helps your business grow. For over 115 years, Gordon Food Service® has sourced the perfect ingredients. With thousands of foods, one-of-a-kind specialty items, local products, and supplies to operate restaurants big and small, we’ll help you support your business and delight customers.

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P64880_Saputo_RC_9x10.875_E.indd 1 2016-09-13 9:30 AM

Studio #1700 – 33 BLOOR ST EAST, TORONTO, ON, CANADA M4W 3T4 • T 416 925 9819 • F 416 921 4180 Revisions REV. # 1 Date: 2016, Sept 12 Production Mgr: IMPORTANT: This art has been checked and proofed for accuracy by all signed. AD #: SDP COR Z64611 Mary Client: Saputo PROOFREADER Signature Date Art Director: Description: P64880_Saputo_RC_9x10.875_E Darryl ART DIRECTOR Signature Date File Name: P64880_Saputo_RC_9x10.875_E Account Exec.: Live: .5” Stephanie ACCOUNT EXECUTIVE Signature Date Trim: 9" x 10.875" Operator: Bleed: .25" KB COPYWRITER Signature Date Colours: CMYK 4/0 PUBLICATION: RESTAURANT CANADA MAGAZINE PRODUCTION MANAGER Signature Date