A Look at Eight of OHI's Top 30 Under 30 Achievers

PLUS: BOSTON PIZZA 50TH ANNIVERSARY PULL-OUT

CANADIAN PUBLICATION MAIL PRODUCT SALES AGREEMENT #40063470 PRODUCT SALES MAIL CANADIAN PUBLICATION A look at eight of OHI’s Top 30foodserviceandhospitality.com Under 30 Achievers $20 | MAY 2014

VOLUME 47, NUMBER 3 MAY 2014 CONTENTS

8 Features

8 NEW-AGE NEAPOLITAN 33 THE GRAPE ONES A new generation of passionate pizza The sale of Canadian wine is on the purveyors is creating Neapolitan pizza rise, as marketing and training about for the masses By Cinda Chavich the product reaches new levels By Alan McGinty 15 THE NEW VANGUARD Examining innovation that’s reshaping 37 NRA PRODUCT SHOWCASE the foodservice realm By Rebecca Harris

22 LEADERS OF THE PACK A look at the Ontario Hostelry Departments Institute’s Top 30 Under 30 achievers PLUS: By Jackie Sloat-Spencer BOSTON 2 FROM THE EDITOR PIZZA 50TH 29 THE SOFT SELL 4 FYI ANNIVERSARY Equipment for soft-serve offerings is 7 FROM THE DESK working overtime as consumers jump OF ROBERT CARTER PULL-OUT on the frozen-yogurt bandwagon 40 CHEF’S CORNER:

COVER PHOTOGRAPH BY MARGARET MULLIGAN; PHOTOGRAPH COURTESY OF FAMOSO NEAPOLITAN PIZZERIA NEAPOLITAN OF FAMOSO COVER PHOTOGRAPH BY MARGARET MULLIGAN; COURTESY By Denise Deveau Makoto Ono, Pidgin, Vancouver

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY MAY 2014 1 FROM THE EDITOR

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REAPING THE REWARDS t’s often been said that if you don’t success with one product, for example, innovate, you stagnate. Never has this everyone follows suit, instead of explor- maxim been as true as it is today when ing and exploiting a different niche Ithe rate of change is fast and furious. that will perhaps yield more generous New ideas, new approaches and new returns. As an example, when you look undertakings are part of every business at some of the most innovative compa- person’s lexicon — and if they’re not, nies in the market, you’ll undoubtedly they should be. In fact, in the competi- find common traits: a focus on ideas, a tive landscape that is today’s reality, new passion for the business and a lack of is seemingly the most used word in the aversion to risk. Not surprisingly, Google vocabulary — to the point that it is often — which is ranked number 1 on Fast overused, and sometimes its meaning Company magazine’s list of The World’s is also obfuscated. After all, what is 50 Most Innovative Companies — is truly considered new? Is something fuelled by innovation. The behemoth is truly new if it’s only been tinkered with credited with almost “too many” inno- slightly? Regardless of the semantics, vations (pegged at 29). Sure, not every the point that needs to be underlined is company can be like Google, but clearly that today’s über-demanding consumers every company can try to be innovative. hunger for products that are uniquely As Nick Perpick, former president and different and special, just as they crave CEO of Prime Restaurants, said recently experiences that can’t be easily repli- at his retirement party, in today’s com- If your company cated. Today’s customers are looking petitive marketplace, every company “ understands the for novel interpretations and spins on needs to be bold and brave. So, the ques- importance of keeping the ‘same old, same old,’ on basically tion remains: is your company doing all everything, ranging from menu items to it can to stand out? ideas fresh, the the way restaurants look and feel to how In addition to focusing on innova- questions you need staff communicates with customers. tion in this month’s issue, F&H is proud to be asking are: how If your company understands the to highlight tomorrow’s rising stars importance of keeping ideas fresh, the by profiling recent winners of the Top do you imbue the questions you need to be asking are: how 30 Under 30 presented by the Ontario desire for innovation do you imbue the desire for innovation Hostelry Institute (see story, p. 22). in every member of in every member of your team, and how Undoubtedly these bright, young people do you make innovation work for you? will be tomorrow’s innovators. Enjoy. your team, and how The good news is, when it comes to do you make innovation (see story, p. 15), there are no innovation work boundaries: it can be as simple as changing one small element of the business to for you? crafting something so entirely novel and ” unique that others end up asking themselves “Why didn’t we think of that?” (Probably because they were too busy copying what others were doing and not spending enough time and energy creating their own new ideas.) As a society, we’ve become so focused on the “me- Rosanna Caira too” syndrome that we’ve become hor- Editor/Publisher ribly homogenous. If one company finds [email protected]

2 FOODSERVICE AND HOSPITALITY MAY 2014 FOODSERVICEANDHOSPITALITY.COM HOW DO YOUR SANDWICHES STACK UP?

PRESIDENT & GROUP PUBLISHER MITCH KOSTUCH [email protected]

EDITOR & PUBLISHER ROSANNA CAIRA [email protected]

ART DIRECTOR MARGARET MOORE [email protected]

MANAGING EDITOR BRIANNE BINELLI [email protected] ASSISTANT EDITOR JACKIE SLOAT-SPENCER [email protected] EDITORIAL INTERN JESSICA MAIORANO

WEB COMMUNICATIONS SPECIALIST MEGAN O’BRIEN [email protected]

MULTIMEDIA MANAGER DEREK RAE [email protected] GRAPHIC DESIGN INTERN COURTNEY JENKINS

DIRECTOR JIM KOSTUCH [email protected]

SENIOR ACCOUNT MANAGER/U.S.A. WENDY GILCHRIST [email protected] ACCOUNT MANAGER/CANADA STEVE HARTSIAS [email protected] ACCOUNT MANAGER/CANADA MARK SPASARO

CIRCULATION PUBLICATION PARTNERS [email protected], (905) 509-3511

ACCOUNTING ELSIE REDEKOPP [email protected]

EXECUTIVE ASSISTANT TINA ALEXANDROU [email protected]

ADVISORY BOARD BOSTON PIZZA INTERNATIONAL KEN OTTO CORA FRANCHISE GROUP DAVID POLNY CRAVE IT RESTAURANT GROUP ALEX RECHICHI FHG INTERNATIONAL INC. DOUG FISHER FRESHII MATTHEW CORRIN HEALTH CHECK CANADA I HEART & STROKE FOUNDATION KATIE JESSOP JOEY RESTAURANT GROUP BRITT INNES LECOURS WOLFSON LIMITED NORMAN WOLFSON MAPLE LEAF SPORTS + ENTERTAINMENT ROBERT BARTLEY NEW YORK FRIES & SOUTH ST. BURGER CO. JAY GOULD SCHOOL OF HOSPITALITY & TOURISM MANAGEMENT, UNIVERSITY OF GUELPH BRUCE MCADAMS SENSORS QUALITY MANAGEMENT DAVID LIPTON SOTOS LLP JOHN SOTOS THE GARLAND GROUP 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 47, Number 3 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.

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Canada Post – “Canadian Publication Mail Product Sales Agreement #40063470.” Postmaster send form 33-086-173 (11-82). If you’d like to see your sales and profits reach new Return mail to: Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont., M3B 3P6. heights, contact Piller’s Foodservice Sales. Member of CCAB, a Division of BPA International, International Foodservice Editorial Council, Restaurants Canada, The American Business Media and The Canadian Business Press. We We’re experts at helping your foodservice programs climb acknowledge the financial support of the Government of Canada, through the Canadian Periodical Fund (CPF) of the Department of Canadian Heritage. Printed in Canada on to their potential. recycled stock. Foodservice Sales • 1-800-265-2628 www.pillersfoodservice.com FYI MONTHLY NEWS AND UPDATES FOR THE FOODSERVICE INDUSTRY InnovationGLOBAL and sustainability MARKETPLACE were salient themes at the annual SIAL Canada show, which hosted hundreds of global suppliers showcasing new and improved products

by Jackie Sloat-Spencer hen it comes to food, consumers are as finicky as ever, so it’s not surprising that innovation was the key theme at the SIAL WCanada show held last month at Montreal’s Palais des Congrès. “We are the only international show [hosting] 43 countries in Canada. This is huge, because, based on the evolution of the Canadian population, within 20 to 30 years, the way we consume [food] will be com- FOR THE LOVE pletely different because of immigration,” said Xavier OF FOOD Poncin, show director. Largely retail-focused, the 750 exhibitors at the expo While Montreal’s recent SIAL Canada featured coffee, olive oils, packaged treats, frozen des- show focused on the retail market, serts and alcohol from countries such as Brazil, Italy, foodservice operators can benefit Jordan, Mexico and Poland. And, the annual SIAL from various trend analysis such as Innovation Awards returned this year, with the 10 win- the one from Xavier Terlet. As found- ning products on display at the SIAL Innovation booth. The award-winning products included er of Paris, France-based XTC World herbal tea, hot sauce, fruit preserve, frozen duck and gourmet desserts, chosen for creativity in Innovation, Terlet manages a global recipes, packaging and manufacturing processes. database, tracking the popularity of But, while innovation was on display, conversation invariably led to sustainability, a topic dis- the most innovative consumer prod- cussed at length during a panel discussion moderated by Peter Henderson, founder and managing ucts. In presenting his findings at the director of the Toronto-based Ideovation consultancy. show, Terlet listed the top attributes The panel agreed that consumers expect sustainable products and thoughtful businesses. More consumers look for in food products, specifically, while consumers used to value brands that exude mystery and confidence, operations that are ethically minded and socially conscious are now gaining share. That translates to such as health, pleasure and con- an ethos of sustainability that permeates a company, from its mission statement to its offerings. venience. He emphasized that plea- “Sustainability is not a project; it’s not an outcome, something you arrive at. It’s the beginning,” sure is still the number-1 consumer said Matthew Holmes, executive director at Ottawa’s Organic Trade Association. consideration. “Ethics is still a mar- “Transparency is important” when it comes to innovation, added Isabelle Marquis, marketing ginal offering, in comparison to form, director, Retail and Foodservice for the Quebec-based bakery company Première Moisson. “Social health, practicality and pleasure,” he media is very fast in sending the ball back to you,” she added. said. “People don’t buy chocolate The panel also squashed misconceptions that sustainable innovation costs more. Bertrand because it’s produced ethically — Derome, CEO of the Montreal-based Institute of Product Development, gave an example by they buy it because it brings them pointing to a 2013 study of 119 companies that showed 96 per cent of brands that offered an eco- pleasure.” friendly product saw increased or stable profits. Next year’s show will be held in Toronto from April 28 to 30.

EXECUTIVE COOK-OFF Corporate chefs may not get the opportunity to show their skills on stage often, but during the 2014 SIAL Canada show, corporate toques from across Quebec competed in three-ingredient challenges in front of a panel of judges from Quebec divisions of companies such as Rational and GFS as well as the province’s Les Cochonnailles. In one cook-off, Compass Group’s Pierre Yves Halle impressed judges with a dish made of pancetta, blood pudding and apple-cider jelly. PHOTOGRAPHS COURTESY OF @PHOTOATWORK.COM PHOTOGRAPHS COURTESY PHOTOGRAPH OF CINCIN BY STEVE LI

4 FOODSERVICE AND HOSPITALITY MAY 2014 FOODSERVICEANDHOSPITALITY.COM FYI

TURNING THE TABLES After more than three decades in operation, the Toptable Restaurant Group is handing the reins to SOUP STARS new owners. Vancouver’s Aquilini Group — which not only owns the Student chefs at Toronto’s George Brown College (GBC) recently tested their culinary Vancouver Canucks but has a stake mettle by creating a signature soup featuring the L.J. Minor line of bases and concentrates. in various sectors, including real The 2014 Minor’s Soup of the World competition, held March 5 at GBC, and co-hosted by estate and renewable energy — is Nestlé Professional, united 11 culinary students from first- and second-year programs, giv- adding fine-dining to its roster. In ing them a taste of what it’s like to create a recipe and execute it for a jury. The students were mid-March, Aquilini began plans given a series of food products and a line of stocks and bases. They were asked to create an to assume ownership of the award- original soup and prepare it under the watchful glare of two judging panels: one comprised winning Araxi, CinCin (pictured), of faculty, grading students for cleanliness and poise in the kitchen, the other consisting of Blue Water Cafe, West and the industry experts judging on the taste and presentation of the dishes. Contestants had 30 chocolate-and-pastry shop, Thierry. minutes to prepare their dish. After chopping, dicing and cooking their way to creativity, the “I’m proud of the three-decade jury determined three winners for each category of students. Tuba Tunc, (pictured, middle, reputation Toptable Group has beside John Higgins, director of George Brown Chef School, left, and Adam Cowan, corporate established, which is built on the chef for Nestlé Professional, right) placed first in the second-year category of students for her foundation of pursuing excellence Turkish Yogurt Soup, while second place went to Jae Pil Cho for his Spinach Tofu Ball Soup; without compromise, a generosity of Luis Felipe Gonzalez placed third for his Vuelve La Vida Soup. Among the first-year stu- spirit and a love of food and wine. dents, first-place honours went to Marc Cajimat for his tasty Italian Wedding Soup; Hayley I’m pleased Toptable will continue Turnbull placed second for her creative Chipotle Seafood Minestrone, and third place went on the same path that acknowledges to Samantha Lamano for her velvety and rich Mushroom Soup. The winners won cash prizes, these founding principles,” said Jack ranging from $100 for fifth place to $1,000 for first place. The industry-led judging com- Evrensel, who plans to stay on board mittee included Rosanna Caira, editor/publisher of Kostuch Media, and Alison Fryer of the as a consultant to the group. Cookbook Store in Toronto.

TEA TACTICS

Starbucks has joined forces with Oprah Winfrey in a new tea partnership, introducing the new Teavana Oprah Chai Tea across Starbucks and Teavana stores in North America. Naoko Tsunoda, Teavana’s director of Tea Development, personally developed the recipe with Winfrey, creating a bold infusion of cinnamon, ginger, cardamom and cloves blended with loose-leaf black tea and rooi- bos. “With the introduction of Teavana Oprah Chai, we are going to elevate the tea experience in the same way we did for coffee,” said Howard Schultz, chairman, president and CEO of Starbucks. “I am personally humbled to work with such an inspirational leader and visionary who shares so many of our core values and beliefs.” PHOTOGRAPHS COURTESY OF @PHOTOATWORK.COM PHOTOGRAPHS COURTESY PHOTOGRAPH OF CINCIN BY STEVE LI

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY MAY 2014 5 FYI

company will eliminate Ont...The new Hangry Sheboygan, Wis.-based COMING the COO position but app, produced by Hangry Vollrath has introduced EVENTS transfer responsibilities Solutions Inc., offers a Redco Fruit Slicer to Pete Bensen, EVP consumers the chance to and Redco Cucumber MAY 4-6: Bakery Showcase 2014 Trade Show & Conference, International Centre, Mississauga, and CFO, and Steve order and pay for their Slicer...Baltimore, Ont. Tel: 905-405-0288; email: [email protected]; web- Easterbrook, EVP and meal on their smart- Md.-based Phillips site: baking.ca global chief brand offi- phone...The new Micarta Foodservice rolled cer...The 2013 B.C. Chef Steak Knife, by Monroe, out six new crab and MAY 6: Flanagan Foodservice of the Year, William Tse, Conn.-based Victorinox seafood cakes, includ- Annual Spring Show, Owen Sound Bayshore Arena, has taken the helm at Swiss Army, features a ing a Dungeness Crab Owen Sound, Ont. Tel: 519-748-6878; Vancouver’s B.C. Place resilient handle made Cake and Zesty Tuna email: [email protected]; website: flanagan.ca as its new executive chef. with Micarta...Bedford, Burgers...Winston-Salem, MAY 6-7: The Canadian Restaurant Investment He’s added new menu N.S.-based Clearwater N.C.-based Champion Summit (CRIS), Eaton Chelsea Hotel, Toronto. specials such as short-rib Seafoods has added Industries introduced its Tel: 416-924-2002; website: restaurantinvest.ca steamed buns with coco- six new seafood items 601HR Heat Recovery nut and star anise, and to its roster, including Undercounter warewash- MAY 17-20: NRA Show, McCormick Place, Chicago. a new signature burger Reduced Sodium Shrimp, er that has a dry-assist Tel: 312-853-2538; email: nraexhibitinfo@restaurant. made with 100-per-cent Split Lobster with feature to accelerate dry- org; website: show.restaurant.org regionally sourced beef... Butter, Scallop Selects ing time, a condensate MAY 24: We Care Gala, The International Michael H. Magusiak, and Bacon-Wrapped removal feature and infi- Centre, 6900 Airport Rd., Mississauga, Ont. president and CEO of Scallop Selects... nite wash time cycles. Tel: 905-841-1223; email: [email protected]; CEC Entertainment Inc., website: friendsofwecare.org which operates 577 Chuck E. Cheese’s units RESTO For more events, globally, will retire in BUZZ visit http://bit.ly/HNqE9U June after 27 years with Progressive design the company. A search meets Eastern IN BRIEF news, franchisee Alain has been launched to Mediterranean cuisine Wendy’s has taken Simard in Matane, Que. identify the next leader. at the new Byblos inspiration from the nabbed the President’s Restaurant in Toronto. full-service restaurant Award for customer SUPPLYSIDE Specialties include industry with its new service, business suc- Alain Bouchard, founder Barberi, a Turkish bread The Canteen premium salad offer- cess and community and president of the baked in a stone oven ings. Available in full- involvement...Toronto’s Laval, Que.-based and served with organic house-made Labneh and regional and half-size, options Fresh Canteen is bring- Alimentation Couche- fair-trade olive oils...Known as the “Feisty Chef” in Dartmouth, include Asian Cashew ing healthy options to its Tard Inc., is handing the N.S., Renée Lavallée is bringing her culinary gusto to The Chicken Salad, BBQ customers’ doors, with reins to Brian Hannasch, Canteen, a new sandwich shop in the heart of Dartmouth. Ranch Chicken Salad and ready-to-make meal kits. COO. Bouchard will Serving sandwiches, soups and salads, with an emphasis on Taco Supremo Salad... Customers select meals become the executive seasonal fare, specialities include The Big Meaty, made with Mr Mikes Steakhouse- online, and the ingre- chairman of the Board pork and beef meatloaf, bread-and-butter pickles and grainy Casual is expanding dients are delivered in of Directors next fall... mustard mayo on house-made rye ($9)...Live music and local to Saskatchewan, with refrigerated boxes with Landsberg am Lech, pub fare have been attracting diners to the new Golf Club three locations plotted recipe cards. Germany-based Rational Grill located at the Picton Golf and Country Club, in Picton, in Prince Albert, Sask., now offers a compli- Ont. It offers southern Ontario fried chicken, served with Regina and Saskatoon; PEOPLE mentary ServicePlus homemade barbecue sauce, fries and homemade baked beans they’re set to open McDonald’s COO, Tim package with the pur- ($18)...The owner of Brussels Restaurant and Brasserie by fall...A&W Canada Fenton, has announced chase of every Rational in Granville Square in Halifax has closed shop after months reached a milestone in plans to retire this fall cooking appliance...Paul of slow business. The European bistro offered specials such Ontario by opening its after nearly 40 years with DeCampo, a George as wild boar soft tacos, made with braised wild boar, kimchi, 200th restaurant in the the company, where he Brown College profes- salsa fresca and Sriracha whip ($13.95). province; it plans to held various roles, such sor, is now also leading add up to 40 new units as heading McDonald’s marketing and sales at Opening a new restaurant? Let us in on the buzz. Send a across the country by the Asia, Pacific, Middle Southbrook Vineyards high-res image, menu and background information about the new end of the year. In other East and Africa. The in Niagara-on-the-Lake, establishment to [email protected].

6 FOODSERVICE AND HOSPITALITY MAY 2014 FOODSERVICEANDHOSPITALITY.COM FROM THE DESK OF ROBERT CARTER

ProjectionsHERE for 2014 WE show continued GROW growth in foodservice as the millennial cohort influences industry innovation

s we celebrate the advent of spring, operators as well which brings new life and new as regional chains. hope, it’s encouraging to see the Alternatively, the ACanadian economy improving as consum- same-store sales ers boost their spending at restaurants. In for publicly traded fact, according to the “Canadian Chain chain restaurants in Restaurant Industry Review,” produced by Canada declined in 2012, and again in 2013, OPPORTUNITIES IN 2014 NPD, Toronto’s FsStrategy and GE Capital underlying the competitive environment of These days, Canadian restaurateurs are — to be released at GE Capital’s Canadian the Canadian restaurant market. And that focusing on attracting the growing popula- Restaurant Investment Summit in Toronto competitive pressure is top of mind across tion of 18- to 34-year-olds, or “millennials,” May 7 — there was a year-over-year dollar Canada. which represent 28 per cent of restaurant growth of three per cent in 2013, with the According to FsStrategy’s survey, which visits or more than two billion annual visits Canadian foodservice industry sales repre- captures opinions from industry leaders, 50 a year. This consumer group is motivated senting 3.7 per cent of the national gross per cent of respondents feel sales will grow by bold flavours, quality menu offerings domestic product. by three per cent or less this year, while 14 and menu innovation, the latter of which Looking ahead, the dollar growth this per cent of respondents feel sales in 2014 survey respondents name as a large growth year is estimated to outpace 2013, gain- will increase by five per cent. When asked area this year. In fact, menu innovation and ing an additional $3.2 billion, which will to identify the biggest short-term changes limited-time offers are spurring an increase result in four-per-cent dollar growth in in the foodservice industry, “intensifying in average eater checks, resulting in contin- 2014. Much of this upswing in 2013 appears competition” and “industry consolidation” ued dollar growth. to be coming from independent restaurant were amongst the top issues cited. Building on the theme of innovation, restaurant concepts will continue to evolve as more restaurateurs establish a key point Millennials represent the highest per capita of difference. Many operators are learning use of restaurants in Canada what’s driving consumers to fast-casual and home-meal replacement (HMR) options, since both have outpaced all other restau- 235 229 197 208 201 rant segments in Canada in the past five 190 174 167 158 165 years. In fact, during 2013 the fast-casual segment grew nine per cent in dollars and seven per cent in customer traffic. According to survey respondents, fast-casual and HMR Total Under 18 18-34 35-54 55+ categories are cited as the second-greatest Consumers growth opportunities in the Canadian restaurant market during 2014. % Share 17% 28% 33% 22% Moreover, as the economy improves, of Traffic increased spending at restaurants will lead to more innovation, which will entice and excite consumers, giving them new reasons 2012 2013 to visit the more than 72,000 restaurant units across Canada. 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.

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY MAY 2014 7 FOOD FILE

NEW-AGE NEAPOLITAN A new generation of passionate pizza purveyors is creating Neapolitan pizza for the masses

BY CINDA CHAVICH PHOTOGRAPH BY CEDRIC SWANECK [ FAR RIGHT, BOTTOM]; OTHER PHOTOGRAPHS COURTESY OF PIZZERIA PRIMA STRADA BOTTOM]; OTHER PHOTOGRAPHS COURTESY RIGHT, [ FAR PHOTOGRAPH BY CEDRIC SWANECK

8 FOODSERVICE AND HOSPITALITY MAY 2014 FOODSERVICEANDHOSPITALITY.COM FOOD FILE

PIZZA may be one of the world’s simplest foods — a slather of sauce on flat- tened bread dough, a scat- tering of herbs and cheese, minutes in a hot oven, and lunch (or dinner) is served. According to folklore, the dish was created to keep Italian kids fed while their mothers baked the family’s daily bread at the communal village oven. When curious Queen Margherita visited Naples, sometime in the late 1800s, and saw peas- ants enjoying “pizza breads” on the street, she ordered a taste and the rest, as they say, is history. Neapolitan pizza has long been recognized in Italy as a unique product and, in 2009, the European Union declared it protected as a Traditional Specialty Guaranteed dish.

Today, the classic tomato, mozzarella and wood oven the longtime pizza-making fam- to other upscale pizzerias in the city (think basil pizza (representing the colours of the ily built at the centre of their stylish new Pizzeria Libretto or Terroni), co-owner John Italian flag) is still known as the Margherita, pizza parlour was created with actual lava Chetti says it’s all about being the best you and it’s a standard menu item for the new rock from Mount Vesuvius, then a require- can be. “We serve Neapolitan pizza, but wave of authentic Neapolitan pizza parlours ment for APN status. And, while it wasn’t we’re also very focused on delivering the best springing up across Canada. always an easy sell — many diners, familiar product we possibly can,” he says. Dominic Tudda grew up making pizza with crispy, thin-crust California pizza To that end, the company that has three at his family’s popular Stromboli’s Pizza in initially questioned the unsliced, “floppy” Toronto locations will soon open a down- Calgary, but he took everything up a notch Neapolitan style — since then, authentic town flagship with its latest acquisition, top in 2006 when he went to Italy to become Neapolitan pizza has grown in popularity Canadian chef Jonathan Gushue. “We’ve certified as a pizzaiolo by the Associazione across the country. changed from where we started — we’re tak- Pizzaioli Napolitani (APN), the first to While some have called Toronto’s Queen ing our execution to another level to create

PHOTOGRAPH BY CEDRIC SWANECK [ FAR RIGHT, BOTTOM]; OTHER PHOTOGRAPHS COURTESY OF PIZZERIA PRIMA STRADA BOTTOM]; OTHER PHOTOGRAPHS COURTESY RIGHT, [ FAR PHOTOGRAPH BY CEDRIC SWANECK achieve the designation in Canada. The Margherita Pizza “the ambitious underdog” a unique dining experience,” Chetti explains.

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY MAY 2014 9 “Packed from Fresh Tomatoes, Generation after Generation. Not from Concentrate”...

President Tom Cortopassi (kneeling) and “Coach” Dino Cortopassi (standing) in one of our tomato fields in Stanislaus County, California

Since 1942, our Restaurateur customers’ success Whether your restaurant has a long family history, T

H Y

E T has depended on the superior taste of the food they or whether you’re the founder, you can depend on our I S L E A A L Q U serve and of our products. family making the best “Real Italian” tomato O F As a family-owned business, it feels good knowing products...always Packed From Fresh Tomatoes, that so many of our customers have relied on our Never From Concentrate...generation after generation! STANISLAUS “Packed From Fresh Tomato” products from The “Real Italian” Tomato Company Packed Fromtoes! generation to generation. Toma E Fresh RAT Tom Cortopassi Dino Cortopassi ENT 1202 “D” Street Modesto, CA 95354 Toll Free 1-800-327-7201 ONC President/Owner Coach/Owner M C ©2006 Stanislaus Food Products FRO NOT

R1_SFPFoodSvrcHosptlty6.6 1 6/14/06, 8:58 AM

6)3) G6 +GI :G G-O “Packed from Fresh Tomatoes, Generation after Generation. Not from Concentrate”...

President Tom Cortopassi (kneeling) and “Coach” Dino Cortopassi (standing) in one of our tomato fields in Stanislaus County, California

Since 1942, our Restaurateur customers’ success Whether your restaurant has a long family history, T

H Y

R1_SFPFoodSvrcHosptlty6.6 1 6/14/06, 8:58 AM

6)3) G6 +GI :G G-O FOOD FILE

INGREDIENT OF THE MONTH: SAN MARZANO TOMATOES According to the non-profit Associazione Verace Pizza Napoletana (AVPN), which sanctions Neapolitan pizza parlours around the world, only the San Marzano variety of Italian roma tomatoes should be used on an authentic pizza. Since the San Marzano has thinner skin and thicker flesh, it offers the best combination THE NEW NAPLES Authentic Neapolitan pizza of sweet and tart flavour to make the is taking over Canadian pizzerias, with varieties perfect Marinira or Margherita pizzas from operators such as Victoria, B.C.’s Pizzeria that rely heavily on the tomato com- Prima Strada (left), Toronto’s Queen Margherita Pizza (below) and Richmond, B.C.’s Famoso ponent. San Marzanos grown in the Neapolitan Pizzeria (bottom) Sarno River valley, south of Naples, have the D.O.P. (protected designation of origin) status, though it’s impossible for all of the tomatoes that go into certified Neapolitan pizza to come from this region. Most canned San Marzano sumed in Canada. Overall, pizza servings tomatoes are grown in Italy, but they declined in recent years — down two per are also produced in other countries. cent in November 2012 over November 2013 The premium prices these tomatoes House-made sausages and prosciutto, even — but innovations, from wood-fired pizza command has led to ongoing issues butter, are part of the plan, while keeping ovens to multi-grain and gluten-free crusts, with labelling and “fakes,” so buyers pizza prices between $14 and $19. are creating new possibilities. must beware. Chetti learned to make authentic Canadian Pizza magazine notes 2014 Neapolitan pizza from experts, but, like trends include “smaller gourmet portions,” many of his peers (including Calgary’s artisanal pizzas and “ancient grain crusts” W.O.P – Without Papers), he says requiring made from spelt, cornmeal, quinoa and certification from the APN or the similar buckwheat. In the U.S., the leading sauces Association Verace Pizza Napoletana (AVPN) found on pizza are tomato and barbecue, is “hogwash.” according to the Chicago-based Food “We hired people from Naples to come Genius, which delivers “big data and insight and teach us, but we decided not to par- solutions” to the food industry. ticipate in [the certification] foolishness,” Tomatoes didn’t appear in Europe he says, adding that his team follows the until the 16th century, but today the official protocols of baking with Caputo “00” pomodoro used in sauce is critical — flour and imported San Marzano tomatoes authentic Neapolitan pizza is topped with in a special wood-fired pizza oven. They’re Italian-grown San Marzano tomatoes (see experimenting with growing Italian varieties Ingredient of the Month, above). of tomatoes in Ontario and creating a home- Other ingredients are key to a true grown flour blend. “What Neapolitan pizza Marinara or Margherita pizza, too. The is truly dedicated to is fresh, local products, dough should be made with a finely ground ingredients that are sensible,” Chetti says, Italian white flour blend (usually labell- adding his pizzas may include traditional or ed “00” — double zero or doppio zero), creative toppings. “If it’s in season, why not? hand-formed into discs by stretching (not Italian cuisine is based on this model.” rolling) and should be pliable enough to According to the NPD Group there are fold over when baked. That baking should 7,500 pizza restaurants in Canada, and pizza take no more than 90 seconds in a domed,

remains one of the top 15 menu items con- wood-fired pizza oven (at 900°F/482°C), and BY CEDRIC SWANECK BOTTOM OF PAGE] TOP RIGHT, PHOTOGRAPH [OPPOSITE PAGE,

12 FOODSERVICE AND HOSPITALITY MAY 2014 FOODSERVICEANDHOSPITALITY.COM FOOD FILE

all toppings should be top quality, from the and arugula, is $16.50. “We want our pizza and stretches the pizza dough by hand, but mozzarella (only D.O.P. Italian mozzarella to be accessible to everybody,” says DeCarolis their Italian bell ovens are fuelled by gas, di bufala or fior di latte), to the extra virgin Dallas. not wood. “I’ve seen the best guys in Naples olive oil, fresh herbs and permitted hard The three friends behind Famoso cook with gas, and this allows me to achieve cheeses. Neapolitan Pizzeria have taken that acces- the same product, with more consistency,” It’s the type of pizza Cristen DeCarolis sibility to another level — franchising their says Lussier, noting that the team returns to Dallas and her husband, Geoffrey Dallas, popular concept with 22 fast-casual restau- Naples each year. were looking for when they moved their rants, from Victoria to Toronto. Famoso pizzas range from $9 for basic family to Victoria from San Francisco after “When I travelled to Naples, I fell in love Marinara to $15.25 for prosciutto and aru- working at a software company. “We just with Neapolitan pizza,” says Justin Lussier, gula, and $15.75 for a creative Moo Shu BBQ wanted to have a good thin-crust pizza, partner and CEO, who immediately called Duck pie with house-made hoisin sauce. based on the experience we had in the Bay buddies Jason Allard and Christian Bullock This price is achieved by choosing imported area,” says DeCarolis Dallas. and convinced them to join him in opening Italian tomatoes from Campania (not expen- With two young children, the couple set an authentic pizzeria in Edmonton. sive San Marzanos) and offering limited-ser- their sights on a restaurant where families That was 2007, and last year Famoso was vice (customers order and pay at the counter, and people of all ages would feel comfort- ranked as one of Canada’s fastest-growing while pizzas are delivered to the table). able. And, five years ago, the first Pizzeria companies by Toronto’s Profit magazine. “We “We’re passionate about authenticity and Prima Strada was born on Victoria’s trendy always liked the idea of building a brand and making everything in-house,” says Lussier. Cook Street. successfully bringing the concept to different “We are trying to make it a social gather- “We set out to be a traditional Neapolitan cities,” says Lussier. ing place where all kinds of people can rub pizzeria, following the guidelines, though While Lussier trained in Naples to per- shoulders, enjoy a glass of wine or a beer, we didn’t get the certification until later in fect the product, the company is not VPN- and a great pizza.” 2010,” says DeCarolis Dallas, noting their certified. The team uses imported “00” flour That’s amore. l original training was in California. “Now we can really talk about authenticity.” Sitting in the restaurant’s second location in an industrial space near the city’s downtown core, where wood for their ovens STONE HEARTH & SPECIALTY is stacked against the back wall, she says Commercial Cooking Equipment pizza is elevated by paying close attention to details, from the biga (starter) acquired in Naples to the finest Italian tomatoes. All of the dough is made for both locations in one kitchen for consistency and undergoes a slow fermentation process to add flavour. Skill is the other vital ingredient, learning to properly stretch the dough and regulate the heat in the imported Valoriani pizza ovens. “It takes 200 pies for people to really get the hang of what they’re doing,” says DeCarolis Dallas. Discover why OVER 13,000 OVENS, rotisseries, charbroilers, tandoors, and At Pizzeria Prima Strada, the team con- ducts regular blind tastings of tomato and planchas have been SOLD IN 75+ COUNTRIES worldwide. Made in the USA. flour products to ensure the best-tasting ingredients are used to make quality, affordable pizza. The basic Marinara pizza is $11.50, while the Margherita, made with authentic buffalo mozzarella from Vancouver Changing the Way You Cook since 1990 Island’s Fairburn Farm, is $15; and the most expensive pie, the Rucola e Crudo, topped Visit us at woodstone-corp.com c/o Chesher Equip. Ltd. | 800.668.8765 | chesher.com

PHOTOGRAPH [OPPOSITE PAGE, TOP RIGHT, BOTTOM OF PAGE] BY CEDRIC SWANECK BOTTOM OF PAGE] TOP RIGHT, PHOTOGRAPH [OPPOSITE PAGE, with fresh mozzarella, Prosciutto di Parma

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY MAY 2014 13

INNOVATION

THE NEW VANGUARD Examining innovation that’s reshaping the foodservice realm BY REBECCA HARRIS

In the highly competitive restaurant industry, innovation is a key ingredient for success. In this special report, F&H magazine profiles four companies that are keeping things fresh by venturing from the status quo. From high-tech innovations to the human touch, these companies are moving their businesses — and the hospitality industry — forward.

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY MAY 2014 15 INNOVATION TECHNOLOGY RICHTREE NATURAL MARKET RESTAURANT

customer experience that is easy and efficient way to pay delivered through these techno- throughout the marketplace,” logical innovations.” says Sigel. And, to make the Given Richtree’s bustling model work for everyone, each location and 11 different food station accepts all forms of pay- stations, one of the company’s ment, so customers can pay for missions was to speed up the any item at any station. ordering process. “People are on The restaurant’s cloud-based the go and don’t have a lot of point-of-sale system is fully inte- time,” explains Sigel. “We wanted grated: everything from the self- to focus on optimizing the space serve kiosks to the digital menu to move people through as board connects with the POS efficiently as possible.” To that system. “If we make a change end, customers can place their in the point-of-sale system, it orders on touch-screen kiosks, updates the digital menu board, which allow them to browse the it updates the online ordering menus of all the food stations. system, it updates what you see Orders are then picked up at an on your phone,” says Sigel. express counter. Sigel can’t reveal how much Richtree also wanted to make the company spent on the tech- it easier for groups who split up nology, and it’s hard to measure to get their food: it can get frus- the ROI. “But, we believe the trating if one person is picking experiences we’ve created are up the tab. Now there’s an app giving people a reason to want for that. The Richtree Market to return,” he says. FAST FACTS TORONTO’S RICHTREE Pass app allows customers who • “Mrs. Green,” the hologram NATURAL MARKET are dining together to create a hostess at Toronto’s Richtree RESTAURANT has taken the group. When the members scan Natural Market, greets burgeoning world of digital din- food items via a QR code on customers and educates them ing to a new level. their smartphones, the items about the eatery’s food and The 20,000-sq.-ft. restaurant, all show up on the designated technology offerings. located in the Eaton Centre, group leader’s account, then the features a hologram hostess, 50 group leader pays the bill. • The 23-ft.-long video LCD screens, a 23-ft.-long video “The Market Pass is also projection wall outside Toronto’s Richtree Natural Market helps wall, touch-screen kiosks and applicable to children who love convey the company’s focus a high-tech kids’ area featuring the idea of taking mommy and on natural and organic interactive games — it’s a vision daddy’s credit card and running food from local sources. that was conceived in less than off at Richtree,” explains Sigel. six months. Kids can use wooden pass cards • The kids’ area at Toronto’s “Our goal was to create a with QR codes to order their Richtree Natural Market place that people could connect food, and the orders show up features an interactive koi pond with and recognize as a unique in real time on their parents’ projection on the floor as well experience,” says Joshua Sigel, smartphones. as interactive games on the chief information officer at par- The Market Pass can be table. Parents can enjoy their ent company Natural Markets associated with a credit card, so meals while the kids play. Food Group in Irvington, N.Y. it serves as a mobile payment “We wanted to differentiate first option and loyalty program. and foremost through food and “The Market Pass is a way of secondly through an amazing providing our customers an

16 FOODSERVICE AND HOSPITALITY MAY 2014 FOODSERVICEANDHOSPITALITY.COM INNOVATION HUMAN RESOURCES RICHMOND STATION

of pay,” he says, adding that he often felt he didn’t care about his employer or co-workers. “I don’t want that to happen to my staff. I want my staff to want to come to work every day and want to be better.” In an industry with high turnover, Richmond Station retains staff with a culture that treats employees as partners, fostering learning opportunities. “We try to provide what wasn’t provided to us,” says Ryan Donovan, co-owner and head butcher (pictured, left). Blue Hill and Blue Hill Stone “Sometimes that’s better pay. Barns last year. The Richmond More often, that’s simply show- Station owners gave Johnston ing a keen interest in someone’s time off and paid for his hotel ambitions and continually chal- and airfare. “We want our staff lenging them.” to come to work with ideas, For example, Farzam Fallah confidence, excitement and a full (pictured, above), the restaurant’s understanding that they have the 22-year-old pastry chef, earns a opportunity to implement their percentage of pastry sales. “He’s new ideas,” says Donovan. just so creative, and his passion Formal education is also part and dedication is off the charts,” of staff development. For exam- FAST FACTS THE OWNERS OF says Heinrich. “We figured out ple, when Julia Ayearst, front-of- • Carl Heinrich, executive chef TORONTO’S RICHMOND quickly that it’s going to take a house manager, wanted to learn and co-owner of Richmond STATION have one goal: It’s that lot to keep him.” more about wine, Richmond Station, won Food Network “every person who comes into And that doesn’t just mean Station funded her Independent Canada’s Top Chef the restaurant enjoys their time money: the partners want to Wine Education Guild diploma Canada in 2012. here, leaves happy and wants to ensure Fallah is continually certification. “This has improved come back,” says Carl Heinrich learning. “We knew he’d get our wine program but also • Ryan Donovan, co-owner (pictured, far left and bottom to a point where he’s learned sets the example to everyone and head butcher at Richmond right), executive chef and co- everything, and I can no longer that continued improvement is Station, is also co-owner of West owner. “That doesn’t stop at the teach him,” says Heinrich. “So to expected,” says Donovan. Side Beef Co. The company buys beef from farmers, dry-ages it, customer,” adds Heinrich. “That keep him excited, we looked at The Richmond Station own- then sells it to consumers includes the staff, too.” the business side of things. We ers spend approximately $10,000 in 20-lb. portions. Keeping employees happy started teaching him what sales to $15,000 a year on giving their and motivated has been a focus mean, and his pay is now direct- staff new experiences. While • Richmond Station was recently at Richmond Station since ly related to the pastry he sells.” it’s hard to gauge the impact named one of Toronto’s top 10 it opened in October 2012. On-the-job learning is on the bottom line, the invest- restaurants by USA Today. Heinrich, who’s worked in kitch- another key way to motivate ment is proving worthwhile. ens since he was 13, says his past and retain staff — and it doesn’t “I know that if [our employees experience inspired Richmond always take place at Richmond are] learning new things and Station’s approach to staff devel- Station. For example, Hayden continuing to grow, they’re only opment. “[Being a cook] is a Johnston, chef de cuisine, staged going to make our restaurant lot of hard work [without] a lot at New York City restaurants better,” Heinrich says.

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY MAY 2014 17 INNOVATION MENU HÔTEL LA FERME

Hôtel La Ferme. roir cheeses. The property, And, although the ingredients which consists are fresh, growing food means of five pavilions, it’s ready when it’s ready. So if was built on there’s a wedding, for example, land that was the hotel can’t promise guests once a farm. Swiss chard from the garden. The hotel’s The property’s northern latitude food showcases also means harvest season is the region’s rich only three months out of the offering. “The year. “The seasonality of our idea is to say, climate makes it a little harder,” ‘this is who says Forbes. “And then I have we are, this is to buy products from the States, what our land like anyone.” is giving us, and But, the garden is worth it. this is how we “The reaction of the hotel cook it,’” says guests is quite amazing,” Forbes. “We take affirms Germain. products from around the farm FAST FACTS and try to make • Hôtel La Ferme hosts a farm- simple, regional er’s market every Sunday from food that people June to October. About 20 local can relate to.” exhibitors sell everything from At Les jams and honey to sausages Labours, the and wool ponchos. hotel’s flagship • Most of Hôtel La Ferme’s restaurant, the furnishings were made by local menu spotlights artists, artisans and suppliers. HÔTEL LA FERME IN BAIE- crops] and bring his stuff back local vegetables, SAINT PAUL, a small town in to the kitchen,” says Richard fish and meats. Wild mushroom • A rail shuttle connects Le the heart of Quebec’s Charlevoix Germain, GM, Hôtel La Ferme. salad, for example, is made with Massif ski mountain to Hôtel La region, is taking local food to a “If you bought blueberries from the hotel’s garden vegetables; Ferme. The train stop is located new level. Chile, it’s just not the same as and local lamb is accompanied in the hotel’s main building. “The Farm,” as it translates in having them grown just a few by garden-fresh cabbage, toma- English, grows crops on roughly steps from your place.” toes and gnocchi. “It’s always two acres of the hotel’s property. Hôtel La Ferme is the brain- fun to see someone relate to the During harvest, two full-time child of Daniel Gauthier, who food they’re eating, to know it’s gardeners tend to approximately co-founded Cirque de Soleil in coming from just around the 100 varieties of vegetables, fruit, 1984. He left Cirque in 2000 window,” says Forbes. “And, it’s edible flowers, herbs and beans. and two years later bought a ski a dream for every cook to use The fresh bounty supplies area, Le Massif de Charlevoix. things that are so close.” the hotel’s three foodservice His vision was to transform the At the more casual Le Bercail, operations under the direction area into a four-season destina- the menu is composed of gra- of David Forbes (pictured), tion, complete with a train link- tins, tartars, pizzas, charcuteries, executive chef. ing the ski resort, Quebec City salads and cheeses. And Café du “The local people and hotel and Baie-Saint Paul. In 2012, Marché features soups, sand- guests see David go out [to the Gauthier opened the 145-room wiches, duck liver pâté and ter-

18 FOODSERVICE AND HOSPITALITY MAY 2014 FOODSERVICEANDHOSPITALITY.COM

INNOVATION PARTNERSHIPS OLIVER & BONACINI RESTAURANTS AND INK ENTERTAINMENT

Bonacini in 1993, has produced And I don’t think that happens such fine-dining stalwarts as very often. Between the two of Canoe, Jump and Auberge du us, we’re creating a business that Pommier in Toronto. And Ink is unique, innovative and moves Entertainment, founded by things forward.” Charles Khabouth, encompasses The companies first came an entertainment empire that together last summer, when includes Toronto’s Guvernment, Ink tapped O&B to handle Weslodge, La Societé and Patria. foodservice at its Cabana Pool “It’s rare to have two groups Bar (pictured, left and right). WHEN ONE OF CANADA’S that are extremely different, yet “[O&B] pulled through when TOP RESTAURANT companies similar, willing to come together it came to detail and execu- joins forces with Toronto’s lead- and say, ‘We are better together tion, so we said, ‘Look, there ing entertainment company, it’s than we are apart,’” says Andrew are lots of other opportunities hard to imagine a more perfect Oliver, president of Oliver & that get offered to us [both],” pairing. Bonacini Restaurants. “We can says Tony Longo, director of Oliver & Bonacini leverage both companies’ exper- Operations and Development at Restaurants (O&B), founded tise and create something no Ink Entertainment. “‘Maybe we FS&H May2014 ad.ai 4/14/2014 10:37:40 AM by Peter Oliver & Michael [company] individually could. should look at doing other larger scale projects together.’” So, in September 2013, O&B announced its first New! FAST FACTS • The Hudson’s Bay Calgary IntroducingIntroducing Our GrGrilledilled downtown will be the largest hospitality project either Oliver CHICKEN WINGS! & Bonacini or Ink Entertainment have embarked on to date with plans to eventually grow it to C 50,000 sq. ft.

Y • The culinary vision for the Hudson’s Bay Calgary is to CM incorporate simple, traditional

MY cooking methods and mod- ern dishes inspired by native CY Alberta ingredients. CMY

K • Oliver & Bonacini and Ink Entertainment are working with II by IV Design Associates on the remodelled foodservice operations at Trump Fully Cooked with Natural Grill Marks. International Hotel and Tower. Authentic Rotisserie-Style Flavour. The Toronto design firm NEVER Baked, Breaded or Fried. previously designed the interior Gluten-Free and Sodium Friendly (320mg/100g). Great Appearance! at the luxury hotel and condo property. www.exprescofoods.comwww.exprescofoodo s.com 1.81.800.205.443300.205.4433 x2x25252

20 FOODSERVICE AND HOSPITALITY MAY 2014 FOODSERVICEANDHOSPITALITY.COM X

“concept collaboration” with ties of the property’s restaurant, Ink: a 7,500-sq.-ft. restau- bar and lounges, event spaces rant, 4,000-sq.-ft. lounge and and in-room dining. 20,000-sq.-ft. event venue at The two are in the midst of Hudson Bay Company’s (HBC) rebranding and remodelling flagship store in Calgary. Trump Hotel’s Stock Restaurant O&B and HBC first part- Bar & Lounge (pictured, bottom nered in 2011 to launch left) and Suits Lobby Lounge, Bannock (pictured, left), a with the teams collaborating restaurant at the Bay store on on everything from the estab- Queen Street in Toronto as well lishments’ new names, to the as for the re-launch of Arcadian fabric. “This partnership is like Court. “Because of the suc- a marriage,” says Longo. “It has cess we’ve had with the various to be very open and transparent. businesses with the Bay, we Everybody needs the chance to were approached to work in the speak and everybody needs to Calgary market,” says Oliver. listen, and we have a good team “Since we were changing the of people on both sides who do scope of what we were going to that very well.” do, we approached Ink.” As for future collaborations, In December 2013, O&B and management from both compa- Ink announced another collabo- nies predicts new and exciting ration: they were taking over organic partnerships. “As long as the foodservice and entertain- things continue to make sense, ment operations at the Trump and we continue to work well International Hotel and Tower together, then we can collabo- in Toronto. O&B and Ink now rate more and push things for- share management responsibili- ward together,” says Oliver. l

FOODSERVICEANDHOSPITALITY.COM TOP 30 UNDER 30

SEEDS OF CHANGE

Gustavo Macias CO-FOUNDER & URBAN LEADERS FARMER, SKYLINE FARMS

It’s rare for a winning business idea to stem from a school proj- OF THE ect, but the first commercial tower garden in Canada was conceived by Gustavo Macias (and Jake Harding) while working on a project for a Sustainable Energy & Building Technology course at Humber College. The idea was to create an urban farm using aeroponic PACK technology, where crops are grown vertically, using 10 per cent of the A look at the Ontario space and water required in traditional farming. After nabbing multiple grants, the students’ school project Hostelry Institute’s has morphed into a soilless operation atop the Thistletown Collegiate Top 30 Under 30 Institute in Etobicoke, Ont. Named Skyline Farms, the operation grows organic, GMO-free produce such as achievers lettuce, chard, kale, zucchini, baby bok choy, cucumbers, tomatoes and a variety of herbs in less than 200 BY JACKIE SLOAT-SPENCER sq. ft. The program also educates PHOTOGRAPHY BY MARGARET MULLIGAN students about how to harvest and prepare the produce, which is served in the Thistletown Collegiate cafeteria. “Gustavo is at the forefront mart, entrepreneurial and hungry to succeed, of changing the way we think about the 2014 Top 30 Under 30 winners, chosen by local food and keeping integrity the Ontario Hostelry Institute, were recognized in an ever-changing and arguably at a recent cocktail reception. They’re prov- crumbling food system here in North ing their generation packs a punch in today’s America. He is taking the opportunity Sdiverse business environment. From small-batch distilling to change the way our youth look at to hotel rebranding, to urban farming, the following eight food first-hand, teaching them pure standout leaders on the list are paving the road for millen- ingredients are essential to our well- nials in foodservice and hospitality. being,” says Alexandra Feswick, chef de cuisine at The Drake Hotel in Toronto, who helped the duo raise funds for their project in its infancy. The Skyline Farms’ concept is expected to eventually expand to additional secondary schools in Toronto.

22 FOODSERVICE AND HOSPITALITY MAY 2014 FOODSERVICEANDHOSPITALITY.COM TOP 30 UNDER 30

SEEDS OF WELCOME CHANGE WAGON GRAPE

Dustin Churchill EXPECTATIONS TRAINING & COMMUNI- CATIONS MANAGER, THE Andrea FAIRMONT ROYAL YORK Fujarczuk WINE LECTURER, Walk into The Fairmont Royal ROYAL AGRICULTURAL York in Toronto, and you’ll notice UNIVERSITY a spectrum of ethnicities and age groups represented by its work- Andrea Fujarczuk has dedicated her ers. One common denominator is life to wine education, in fact she’s Dustin Churchill, who ensures each penning her MBA dissertation on worker has the resources to master Niagara Falls, Ont.’s Riesling grape the hotel’s service standards, and variety and its potential to become a that means catering to a range of prime export. Fujarczuk herself has learning styles. The training and been a student of wine since 2010, communications manager is when she began studying at Niagara responsible for more than College in the Winery and Viticulture 1,200 employees and Technician program and got hands- has designed orientation on experience conducting wine programs for GMs, depart- tastings (and even driving a forklift) ment managers as well as at Featherstone Estate Winery. both union and non-union “Andrea always showed initiative in employees. He has created extracurricular events and network- in-house videos that model ing opportunities, whether it entailed expected behaviours in the hauling cases of wine or washing workplace as well as spe- glasses; she recognized early on cific department programs the value of building her reputation that show how to provide in the wine industry, and her positive effective feedback and resolve attitude and strong interpersonal conflict. “He is always looking for skills made her invaluable in many new and interesting ways to help situations,” says Jennifer Wilhelm, colleagues and leaders understand instructor and coordinator, Wine the importance of how they contrib- Programs, Canadian Food and Wine ute to guest satisfaction and their Institute, Niagara College. When she own engagement at work,” says wasn’t finishing her Wine & Spirits Suzanne Streule, director of Talent Education Trust Level Four Diploma, & Learning, Americas for Fairmont Fujarczuk was penning reviews on Raffles Hotels International, owner international wine varieties for Vines of the Royal York. And, the ris- magazine and judging the InterVin ing star, who started as a human International Wine Awards. A certi- resource intern in 2010, takes his fied Master Taster and winemaker, job outside the training department, she recently took her knowledge too, planning town hall meetings, across the pond to the Royal annual holiday parties and Agricultural University in Cirencester, raising more than $140,000 for England, where she now teaches the Canadian Breast about wine production, consumption Cancer Foundation. patterns and the supply chain.

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY MAY 2014 23 TOP 30 UNDER 30

LOCAL CHAMPION Andrew Evans PARTNER & EXECUTIVE CHEF, COOKERY CATERING

Andrew Evans discovered his culinary calling as a child, helping LEADING prepare dinner in his grandparents’ kitchen. Later, he snagged a job CHANGE washing dishes and peeling carrots and potatoes at a local restaurant; it was then he realized he never want- Desha Sampson MARKETING & E-BUSINESS ed to leave the kitchen. After gradu- MANAGER, EATON ating from Niagara College with a CHELSEA diploma in Culinary Management, and becoming certified as a Rebranding a long-standing hotel Red Seal chef, he worked his property may seem daunting, but way up from cook apprentice Desha Sampson makes it look at the Magna Golf Club in effortless. The University of Guelph- Aurora, Ont., to staging in Humber graduate started her career Hong Kong at Café des as a marketing and public relations Artistes and Lux, before coordinator at the former Delta returning to Magna, where Chelsea Hotel in 2007 and landed he rose to sous chef. In at the company’s corporate office 2012, Evans launched shortly after. It was there she coor- Cookery Catering, a social dinated partnerships with Aeroplan and corporate catering and Air Canada, while providing company that offers seasonally marketing services for nearly 50 designed menus. As executive Delta properties. More recently, the chef and partner of the Vaughan, marketing and e-business man- Ont.-based business, he oversees ager was charged with rebranding menu development, designing spe- Toronto’s 40-year-old Delta Chelsea cialties such as red quinoa quiche into the Eaton Chelsea by execut- salad, Ontario-raised spring lamb ing a $500,000 multi-media launch pappardelle and garden rhubarb campaign. In six months, Sampson tart. “He pushes the envelope fur- implemented new brand standards ther and further, doing to food what and marketing campaigns to gener- the masters have done to can- ate positive word-of-mouth, including vass,” says Ricardo Roque, execu- “You’ve-got-a-friend-in-Toronto” ads tive chef and founder of Crème for print, online, radio and television. Brasserie in Toronto, who worked “She has that rare combination of with the young chef at Magna Golf ‘left brain’ and ‘right brain’ — both Club. In addition to catering wed- the talent to help create inspiring dings and functions, including a advertising and collateral pieces as private wedding with members of well as the ability to keep projects on the Barenaked Ladies and former time and within budget,” says Ken U.S. president Bill Clinton, his cater- Gruber, director of Marketing for the ing team can be found at the Aurora Eaton Chelsea. “Desha can be jug- Farmers’ Market in the Greater gling 20 different tasks at the same Toronto Area, selling preserves and time, yet never let it show — a true serving brunch from spring to fall. professional in every way.”

24 FOODSERVICE AND HOSPITALITY MAY 2014 FOODSERVICEANDHOSPITALITY.COM Apr complete_March cover.layout 12/9/2013 12:25 PM Page 59

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Search “Foodservice and Hospitality magazine” in the App Store. TOP 30 UNDER 30

SWEET BREW VICTORY EXPERT Sandra Abballe Nathaniel OWNER & HEAD CHOCOLATIER, Ferguson SUCCULENT CHOCOLATES PROFESSOR, AND SWEETS NIAGARA COLLEGE

Crafting 30 life-sized TV remote con- Nathaniel Ferguson is a force to be trols out of Belgian chocolate is just reckoned with, not because he holds part of the job for Sandra Abballe a black belt, but because he’s an who has dedicated her career to authority on the science of brewing mastering the art of chocolate. Of beer. The University of Guelph grad course, such refined skill took time started his career in a lab, where to learn. She began by studying he tested yeast to understand how baking arts in Toronto at George individual genes affect yeast fermen- Brown College and staging under tations. Since then, Ferguson took master pastry chefs such as Jacquy his molecular skills to the customer Pfeiffer in Chicago, before returning level, when he worked in sales and to Toronto to craft European-style brewing for Grand River Brewing in desserts at Dolcini by Joseph in Cambridge, Ont. But, he didn’t just Vaughan, Ont. Today, she’s work- sell beer — he became head of the ing in the same Greater Toronto research-and-development depart- Area town as owner and lead ment, producing special ales for chocolatier of Succulent Chocolates events, customer requests and sea- and Sweets. Founded in 2012, the sonal specials. Since then, he’s been toque’s company prepares artisan, teaching students in the Brewmaster hand-painted and hand-made and Brewery Operations program at chocolates and confections, includ- Niagara College on topics such as ing sculptures, centerpieces and microbiology, filtration, carbonation corporate gifts. And, Abballe takes and chemistry. “Nate came to work business a step further, hosting pri- with our Brewmaster students in vate chocolate-making workshops 2012, and his level of enthusiasm and chocolate-and-wine pairing and passion is something that is parties. Her work in elevating the both clear and infectious,” describes art of chocolate has paid off — last Craig Youdale, dean of the Canadian year, she took home honours in the Food and Wine Institute, Niagara World Chocolate Masters Canada College. Thanks to Ferguson, a new competition, winning Best Moulded generation of brewers are entering Bonbon for a hand-crafted crunchy the marketplace more informed on apple bonbon, made with freshly brewing, from the macro scale, all diced, caramelized apples com- the way down to the molecular level. bined with chopped oven-roasted peanuts. “Sandra has leveraged this remarkable achievement into many aspects of her business,” says Lianne Hubbard, gourmet marketing and promotion at Barry Callebaut Canada, Abballe’s chocolate sup- plier. Hubbard isn’t joking: the chocolatier is now being considered to become the newest instructor and ambassador for Barry Callebaut Canada, which will hold chocolate classes for the general public at its Chocolate Academy in Montreal.

26 FOODSERVICE AND HOSPITALITY MAY 2014 FOODSERVICEANDHOSPITALITY.COM TOP 30 UNDER 30

BREW THE HOT LIST Below is a complete list of the trailblazers, on the Ontario EXPERT Hostelry Institute’s Top 30 Under 30 list, who are inspiring MADE IN innovation in foodservice and hospitality.

Sandra Abballe | head chocolatier and owner CANADA Succulent Chocolates and Sweets Inc. Coulson Armstrong | sous chef Geoffrey Dillon Canoe Kyle Braden | restaurant GM FOUNDER & PRESIDENT, The Keg Steakhouse + Bar DILLON’S SMALL Paul Bradshaw | head butcher BATCH DISTILLERS The Healthy Butcher Yuen Mei Chan | account manager, Hotels Canadian spirits are continuing to Booking.com (Priceline Group Inc.) gain recognition on the world stage, Dustin Churchill | training and communications manager The Fairmont Royal York Hotel thanks to Geoffrey Dillon, founder Keila de Merlis | manager, Corporate Marketing and president of Dillon’s Small Batch FRHI Hotels & Resorts Distillers, which produces craft spir- Geoffrey Dillon | president and head distiller its and sells them in Ontario, Alberta Dillon’s Small Batch Distillers and Florida. Dillon launched his Andrew Evans | partner and executive chef company in 2010 after completing Cookery Catering an undergraduate degree in eco- Nathaniel Ferguson | professor, brewmaster Brewery Operations Management Program, Niagara College nomics and biology at the University wine lecturer of Western in London, Ont. and Andrea Fujarczuk | Royal Agricultural University studying at The Institute of Brewing Michael Hay | chef de cuisine and Distilling in the U.K. Based in O&B Canteen Beamsville, Ont., Dillon specializes Adam Hijazi | executive chef/sommelier in spirits made by using locally 7 Enoteca grown ingredients, with a line-up that Sarah Johnston | manager corporate – Restaurants The TDL Group Corporation includes white rye, Canadian rye whisky, vodka, gin, bitters and fruit Kristen Love | food and beverage supervisor Toronto Marriott Bloor Yorkville Hotel spirits. “He believes in creating local Gustavo Macias | co-founder/urban farmer relationships, [showcasing] growers Skyline Farms and producers of his ingredients, Audrey Ooi | owner and operator welcoming audiences to participate Tasty Tours in building and adopting his brand Mary Beth Peddie | recruitment specialist Oliver & Bonacini Restaurants and creating community around Marc Pereira | meeting and event coordinator the shared passion,” says Barry Langdon Hall Country House Hotel & Spa Imber, owner of Insite, a Burlington, Aditya Prabaswara | assistant director of Guest Experience Ont.-based branding agency, which The Westin Harbour Castle worked with the company to develop Sam Prentice | assistant general manager Earls Kitchen and Bar its branding and packaging. Dillon’s Gaetano Pugliese | research assistant has proven successful, earning Niagara Research gold, silver and bronze medals Sandra Ramirez | manager for its white rye, Method 95 Vodka Fusaro’s Inc. and Unfiltered Gin 22 at the San Andrew Rastapkevicius | Eastern Ontario sales Lifford Wine & Spirits; Norman Hardie Winery Francisco World Spirits Competition. student leader Meanwhile, Dillon has been keep- Stephanie Redmond | University of Guelph ing busy. He served as a keynote Desha Sampson | marketing and e-business manager speaker for the Ontario Culinary Eaton Chelsea Tourism Association Tourism Summit Yva Santini | chef and has been teaching Brewmaster Pazzo and Brew Management programs at Cynthia Shao | pastry apprentice Park Hyatt Toronto Niagara College in Ontario. Chris Soukas | supervisor Bannock Grab & Go Stephen Wall | owner/chef Suppy and Demand

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY MAY 2014 27

EQUIPMENT

THE SOFT

SELLEquipment for soft-serve offerings is working overtime as consumers jump on the frozen-yogurt bandwagon BY DENISE DEVEAU

oft-serve ice cream has cent profit, save the toppings, outlet in London, Ont., in rotates approximately 120 been a mainstay offer- which deliver a lower profit 2011, he chose tried-and-true flavours, including a range ing in countless estab- margin. (According to indus- equipment. Since expand- of no-sugar-added and high- Slishments for decades — from try experts, frozen yogurt that ing throughout the province, protein Greek-style yogurts quick-service and specialty costs seven to 10 cents an his inventory has grown to as well as vegan sorbets and shops to food trucks and fam- ounce should sell for 55 to 60 include machinery from gelato. “Some higher-end ily restaurants. But, these days, cents an ounce.) Rockton, Ill.-based Taylor and machines can hold up to the overwhelming demand for While the inner work- East Moline, Ill.-based Electro eight different flavours and frozen yogurt is convincing ings of equipment for soft- Freeze. have a synthetic flavour tank more foodservice operators to serve offerings may not have Each of his 13 stores has that injects [syrup] while invest in equipment for changed much in 70 years, five twin-serve machines that dispensing. We haven’t gone soft-serve in a bid to keep there have been advancements cost approximately $18,000 that route. All our products profits flowing. in flavour-injection systems, apiece, although Wiebe says are natural and pre-mixed.” It’s not surprising since fro- digital controls and energy- that average price wasn’t the Hoppers, which can hold up zen treats that include yogurt efficiency. Some of those only purchasing consideration to 20 litres of liquid, are filled deliver approximately 80-per- changes matter to operators, — durability and service were from the machine’s access others not so much. even bigger factors. “We’re point in the kitchen. The liq- When Mark Wiebe, CEO in this for the long term, so uid is only frozen when it is of Kiwi Kraze self-serve we always make sure we use being dispensed, so it’s critical yogurt shops, opened his first high-quality machines. I pre- to get the freezing tempera- fer machines built in North tures right. “Each product has America, because a lot of slightly different freezing lower priced imports use infe- temperatures. Some models rior components.” work better for frozen yogurt, The twin-serves have two because the temperatures and handles for the individual air-mix ratios are adjustable. flavours as well as a third For us, digital controls are handle in the centre that an absolute requirement,” allows customers to “twist” Wiebe says. the two together. Wiebe’s staff Since machines need to

FOODSERVICE AND HOSPITALITY MAY 2014 29 EQUIPMENT

of Nom Nom’s Yogurt Bar & at what intervals and times. It Café, with two locations in the will also tell me if temperature Greater Toronto Area, set out to changes go beyond a certain buy equipment for soft-serve, he level, so I know when they need kept future franchising plans in maintenance.” mind and purchased gravity-fed, The Wi-Fi-enabled systems dual-flavour F231 systems from can also be programmed to send Stoelting, based in Kiel, Wis. “We alerts to a computer or mobile went to all sorts of locations to phone — a feature Nicoletti says look at features and [find out] will come in handy when opera- what’s behind the machines, tions expand. “That’s something including service,” Nicoletti says. that will be valuable down the “We found they were all in the road when we get to more stores. same price range. So we went for Then we can log in from any- (far left) Electro Freeze Genesis a brand we could trust, because where to see what is happening series and Stoelting F231 (above) [the machines are] our bloodline with the equipment.” during the summer. We can’t At the Markham, Ont.-based be sanitized and lubricated over air-cooled systems, because afford for them to go down.” Yogen Früz, equipment choices regularly, Wiebe chose equip- they’re more economical and A major selling point for hinge on the fundamentals. ment that is easy to take apart slightly more durable. “With Nicoletti was the USB port. “I The company opened its first so employees can be taught to air-cooled you need a separate can put a memory stick into any outlet in 1986, when it installed make the necessary adjustments HVAC system or the kitchen will machine, and it will give me the specialized custom-made equip- within two training sessions. He get too hot,” he says. data I need, such as the volume ment to blend yogurt with real has also opted for water-cooled When Joe Nicoletti, co-owner of yogurt being dispensed and frozen fruits. PHOTOGRAPH BY CHRISTOPHER MCFADDEN CHEF’S CORNER

LESSONS FOR SUCCESS IN SOFT-SERVE Soft-serve offerings can be a good revenue generator. “Food costs are about 20 per cent for the category,” says Mark Holden, inside sales and marketing manager for East Moline, Ill.-based Electro Freeze. Before you start, however, it’s important to pick equipment that’s right for your needs and take proper care of it along the way. Below, Holden offers pointers to keep in mind:

n Maintain equipment. Clean and sanitize it often. n Consider water-cooled equip- JUST RIGHT Kiwi Kraze’s Mark ment, because it doesn’t generate Wiebe pre-mixes natural products heat in buildings and reduces for use in his Taylor machines air conditioning use. n Check the compressor size to ensure it can meet production needs. While Carlos Campo, VP of n Make sure the equipment Operations for the frozen-yogurt matches the power type and chain, has seen a few bells and source at the facility (such as whistles being added to equip- three-phase or single-phase). ment for soft-serve in recent n Determine who will be cleaning years, his company generally uses the machines — an employee in basic machines due to the high high school or the owner. volume of equipment it buys for n Check the suggested its 1,400 locations (and grow- maintenance schedule for ing) worldwide. “Some newer each ice-cream machine to machines can be checked over reduce costs and down time. n Since mixes vary in viscosity, the Internet and calibrated from ingredients and serving tempera- an office. While [some of my tures, each cylinder’s temperature European operators] tend should be set by a qualified tech- to prefer these features, most nician to ensure the best results. [others] like a basic ‘truck’ that’s n Use a digital thermometer to very reliable once it’s set up,” check the temperature of the points out Campo. dispensed product daily. More recently, the interna- n Check the overrun — the increase tional chain added one to three in volume when air is incorporated self-serve machines in outlets into the mix — using a scale. For where space allows. “Now you example, if there’s a 50-per-cent overrun, every gallon of mix you can serve yourself, or we mix it put in the machine will dispense for you,” says Campo. “It’s all 1.5 gallons of finished product. about choices for customers.” Too much air results in light, fluffy, Yogen Früz management low-quality product; too little air prefers Taylor or Stoelting sys- creates a wet, heavy product. tems when outfitting stores in n Invest in a blast chiller and North America. In its European display case for any novelty items outlets, the company works with such as cakes or ice-cream Gel Matic or Carpigiani equip- sandwiches; these will speed pro- ment from Italy. “Local supply duction and double as and support is very important,” merchandising tools. Campo says. l PHOTOGRAPH BY CHRISTOPHER MCFADDEN

FOODSERVICEANDHOSPITALITY.COM Be recognized for showing your love of Ontario VQA wine. Learn about the benefits and join the select group of restaurants and bars committed to Ontario VQA wines. Sign up now at winecountryontario.ca/trade-resources. POURING FOR PROFITS

anadian wine has Bridge Brut Reserve sparkling chance to meet the winemak- come a long way. The wine. The $75 retail price ers,” she says. THE statistics speak for alone is enough to raise eye- However, the Nova Scotia Cthemselves: the burgeoning brows. But there are other, sommelier knows the limita- GRAPE sector now accounts for sales more affordable, Nova Scotia tions of wine in her home of more than 220-million wines that appeal to Heather province. “It’s a very cool cli- The sale ofONES Canadian wine bottles per year, according to Rankin, sommelier at mate, and many of the wines is on the rise, as marketing the Ottawa-based Canadian Obladee Wine Bar in Halifax. are made from [hardier] and training about the Vintners Association. With “Nova Scotia has a budding hybrid grapes. The signature product reaches new levels booming wine tourism, and wine industry, and we nor- style is aromatic whites. Reds BY ALAN McGINTY Canadian wines representing mally have three Nova Scotia are less successful as they approximately 30 per cent of wines by the glass; people tend to be lean and herba- national consumption, it’s respond to local and sus- ceous,” she says. easier than ever to entice res- tainable, especially younger Sourcing Canadian prod- taurant customers to choose people,” she says. uct from outside Nova Scotia local vino. It doesn’t hurt that Rankin can also be difficult — as it Growth is continuing lives near wine-growing can be in other provinces across the country. Nova areas: “We love to visit local — due to interprovincial Scotia recently caught the wineries and most are only trade barriers. But a recent attention of the wine press, an hour away. The staff loves success at Obladee has been which raved about the quality the visits where they’ll get a Niagara’s Tawse Chardonnay of the province’s Benjamin tasting, a vineyard tour and a at $11 per glass. “It’s doing

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY MAY 2014 33 POURING FOR PROFITS

really well. People like that that Hardie’s winery in Prince brought in from Niagara has McDougall has learned a lot winery is moving towards bio- Edward County, Ont. been a success.” She points about Ontario wines in the dynamic and organic and also Rosehall Run is also a noted out that Beamsville, Ont.’s year and a half she’s been liv- feel good knowing Tawse won winery promoted by O&B. It Malivoire’s Pinot Noir ($20 per ing in the province. Overall, the Canadian Winery of the supplies 20-litre wine kegs to glass), which has been on the list she’s impressed by the region’s Year award from the online wine the restaurant group’s high-end for more than three months, is Chardonnay and Syrah. But, her community Wine Align several Biff’s Bistro in Toronto. And, selling well. local leanings could go further, times,” says Rankin. Having staff since the sealed containers are Originally from Calgary, as she’s considering creating on board with the Tawse “story” filled with carbon dioxide gas, — and the quality of the wine rather than wine-destroying — also helps spur sales. oxygen, wine lasts longer than it Anthony Demas, director would in an opened bottle. “The of Beverage Management at last glass tastes like the first,” Toronto’s Oliver & Bonacini says Demas, adding that the sav- (O&B) restaurant group, under- ings on packaging and shipping stands the importance of staff mean he gets a litre of wine for engagement. He takes employ- the price of a 750-ml bottle. ees to Cave Spring in Niagara, At The Chase in Toronto, Ont., for a tour, tasting, lunch Heather McDougall keeps the and education session with the wine list moving by offering winemakers. “They love it,” product from smaller producers. says Demas. “They get to meet “Nobody walks in and says ‘Let’s the people behind the wines.” buy local,’” says the sommelier, Recently, Demas began taking “but if it’s suggested, people are 12 staff members on a week- open to trying.” She continues: end camping trip to Norman “Pretty much everything we’ve PREMIUM PRODUCT Osoyoos Larose is a premium red blend in the Bordeaux style that’s turning heads. Launched in 2001 as a joint venture between Vincor (now owned by U.S.-based Constellation) and France’s Groupe Taillan (owners of Château Gruaud- Larose in Bordeaux, France), it retails for $45. It’s not cheap, but the vines, vineyard manager and initial winemaker came to the Osoyoos vineyards in Oliver, B.C. from Bordeaux, France. “Osoyoos Larose is going for that classic Old World style,” says Ian Blaney, GM of Catch in Calgary, where Osoyoos Larose Le Grand Vin sells for $115 a bottle. “Some of our customers collect it and cel- CANADIAN SPIRIT From the Canadian vineyards, barrels and Chardonnay grapes that comprise Niagara, Ont.’s Tawse lar it. They understand that it really Winery (opposite page, top), to Kelowna, B.C.’s CedarCreek Estate Winery (opposite page, below and above, left) and benefits from a decant, and we like Oliver, B.C.’s popular Osoyoos Larose, Canadian wines are commanding attention in foodservice to give it a good hour.” Catch also sells Petales d’Osoyoos, the lower priced “second wine” from the win- a Chase house wine with a ings, Piper considers vintage listed in the mid-$40s. “There’s ery. “I sell a lot more Petales,” he Niagara producer, as O&B and variation at Earls, especially with still a feeling that B.C. is bet- says. “It’s more approachable and others have done. reds. “We focus on blends. It’s ter for bigger, rounder reds,” he affordable.” The Vancouver-based Earls much easier for a winemaker says, mentioning West Kelowna’s In Whistler, B.C., Luc Trottier, has one such “own-label” wine to be consistent with a blend. Quails’ Gate. Van den Weghe restaurant manager at Quattro, also success story. The chain has had We are very pleased with how is enthusiastic about sparkling carries Osoyoos Larose Le Grand “own-label” wines from France, CedarCreek has succeeded in wines from Niagara but finds Vin. “We get a lot of international Italy and California for years. delivering that consistency each customers hesitant — although visitors who want to try a local “We attempted a house wine year.” Both the white and red they can be convinced with the wine, and it’s really exciting to be able to offer them a premium prod- from the Okanagan in 2003. The Rascal Next Door sell for an right wine: “We’ve had a tremen- uct,” he says of the $105 bottle. “I white was OK, but we didn’t affordable $7.75 a glass or $29 dous response to Cave Spring recommend they start with a glass do well with the red,” confesses a bottle. Dolomite sparkling by the glass. of white while the Osoyoos Larose George Piper, director of Wine In the nation’s capital, People are pleasantly surprised.” aerates.” He adds: “And, it’s big Experience for the 60+ Earls Pieter Van den Weghe, GM Van den Weghe charges $7 for enough that you can [serve] it with restaurants. “We couldn’t get and wine director at Beckta, 3 oz. or $11 for 5 oz. of the braised and roasted meats.” the quality and quantity, so we has solid Canadian representa- Niagara-area wine. There are many other Canadian dropped it. In 2011 we tried tion. “Riesling is still good and Of course there’s always more wines with small production, hefty again with CedarCreek winery, Chardonnay from Niagara is to learn, so it helps that the price tags and high quality, but “If and they delivered. B.C. custom- very strong. We’ve also had suc- British Columbia Wine Institute you explain to people production ers are now very loyal to the cess with some delicious and is supporting Canadian Wines is limited and demand is high, they understand,” Trottier says. Okanagan.” well-priced Pinots from Flat through staff training. “Last year When it comes to label offer- Rock and Cave Springs,” which we rolled out our B.C. Wine

FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY MAY 2014 35 POURING FOR PROFITS

Ambassador program to 505 tion to the sessions organized by Marketing & Tourism for the of food, wine and beer qualify restaurants and liquor stores,” the Wine Institute, several major Council. “And we send out a for the initiative that drives explains Lindsay Kelm, com- restaurant chains in the Lower plaque acknowledging a restau- consumers to paying members munications manager. “We felt Mainland brought the Wine rant’s wine list. We’re at close to through a variety of media that many of the world guide- Institute in to offer the course to 200 now.” efforts, including an interactive books devote very little space their staff. “We’re very open to Each fall, the LCBO launches website. to Canada, so we developed the individual restaurants contacting a big promotion of Ontario With quality and customer B.C. Wine Ambassador program. us for wine-training assistance,” wines that includes a restaurant interest rising, and easy access to Rhys Pender, MW, [Master of says Kelm. component. Last year’s ‘Shine training and promotional assis- Wine, the highest accreditation Meanwhile, the wine com- ON’ encouraged 130 operators tance, there’s never been a better of the London, U.K.-based Wine munity is also doing its part to sign up and offer an Ontario time to list Canadian wine. l and Spirits Education Trust] to market Ontario wines. The wine pairing at their restaurant. developed the course. We offer Wine Council of Ontario “It’s a great opportunity to ben- programs on specific dates, and recently launched a ‘Restaurant efit from our advertising and it’s a two-and-a-half hour ses- Recognition’ page on its web- social-media promotion, and sion that includes a seminar and site, providing a list of restau- there’s no cost to the restau- tasting.” The program got its rants featuring VQA wines. rants,” says Heather McGregor start two years ago with funding “Restaurant Recognition of the LCBO. from the B.C. government’s “Buy originally started as an award we Meanwhile, ‘Feast ON’ is a Local” program. would give out, but now restau- new initiative launched this Last year more than 500 rants can nominate themselves,” year by the Ontario Culinary people took the half-day course explains Magdalena Kaiser-Smit, Tourism Alliance. Restaurateurs at 23 different locations. In addi- director of Public Relations, that locally source 25-per-cent

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Photography: Jimmy Limit NRA PRODUCTS

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PEAK PRESENTATION POWER COMBO SPRAY AWAY FEELING SAUCY WASTE NOT American Metalcraft’s Alto-Shaam’s new T&S Brass and Bronze The Neil Jones Food The new Tork Xpressnap new single-serving Glass CT PROformance Works’ six low-flow and Company offers Signature tabletop Milk Bottles provide Combitherm Ovens ultra low-flow pre-rinse improved San Benito napkin dispenser charm as colourful juices, combine the power of a spray valves have now fully prepared pasta releases one napkin at teas, flavoured waters, convection oven, kettle, been endorsed by the sauces featuring fresh- a time, which reduces sodas, and, even beers, steamer, fryer, smoker U.S. EPA WaterSense pro- packed tomatoes in a waste and lowers the risk shine with creative bever- and dehydrator all in one. gram. Models EB-0107-J, high-fructose-free recipe. of cross-contamination. age service. Containers New features include a EB-0107-C, B-0108-C, Options include the Piata The new Xpressnap are available in four PROpower setting, which B-0107-J and B-0107-C, Doro sauce (made with Signature model features capacities: 3 oz., 6 oz., 8 operates up to 20-per- and equipment model carrot purée as a natural a streamlined profile oz. and 16 oz. cent faster than other 5SV-C, were all approved sweetener) or the tradi- with increased napkin American Metalcraft combi-ovens and up to and recommended in tional Marinara sauce. capacity. 80-per-cent faster than the new WaterSense The Neil Jones Food SCA conventional technology. Draft Specification for Company Alto-Shaam, Inc. Commercial Pre-Rinse Spray Valves. T&S Brass and Bronze Works

SHOW OFF Master-Bilt is showcasing the next generation of SOUP’S ON bottom-mounted medi- STAR PUPIL ENERGY SAVER Vollrath has introduced um- and low-temperature Rational has announced Follett Corporation’s its new Mirage Induction glass-door merchandisers. its SelfCookingCenter Horizon self-contained Countertop Warmer/ The new Energy Star- has earned an Energy ICE QUEEN air-cooled ice machines Rethermalizer, which qualified Bmg/Blg Plus Star rating. Compared to Ice-O-Matic has pre- are now Energy Star- can be integrated into merchandisers feature standard models, Energy miered its HIS line, a qualified. The horizontal self-serve, buffet or full-height glass doors Star-certified combi- new family of com- evaporator design reduc- back-of-the-house sta- with four adjustable can- ovens offer 30 per cent pact, under-counter ice es the load on the gear tions. Units run without tilever shelves per door more efficiency, with an machines. Available in motor and uses 40-per- a water bath and feature for maximum product estimated annual savings three capacities, from 60, cent less water than com- 3D induction coals to visibility and double-strip of $250 for gas models 80 and 100 lbs. of ice per parable cubers. quickly transfer heat LED lighting for maxi- and $700 for electric day, these machines are Follett Corporation to the induction-ready mum illumination. models. available in both 50Hz inset. Master-Bilt Rational and 60Hz for global use. The Vollrath Company Ice-O-Matic

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MIXING

ITMakoto UP Ono creates fine food at approachable prices at Vancouver’s Pidgin BY JESSICA MAIORANO

akoto Ono didn’t always want to be a chef, but the culinary stars aligned when he met Brandon Grossutti, a programmer-analyst world has always been a part of his life. From an early age he who was planning to change course and open a café; interestingly, Mhelped prep, serve and wash dishes at his father’s restaurant, Ono was thinking of opening a noodle shop. So, early last year, the Edohei — Winnipeg’s first sushi bar. He saw how hard his parents duo combined their culinary passions to open Vancouver’s Pidgin, an worked and didn’t want to follow suit, but the youngster’s perspective Asian restaurant featuring regional influences. changed when he got behind the sushi bar. “Inspiration can happen Named for a word that’s defined in the Oxford dictionary as “A anywhere,” he says. grammatically simplified form of a language,” Pidgin fit the restaura- Despite his initial reservations about foodservice, Ono attended teurs’ philosophy. “Our standards are very high; I come from a fine- Vancouver’s Dubrelle Culinary Institute to learn the fundamentals dining background and training,” begins Ono. “It still has the same of French cuisine, since he had already mastered Japanese cuisine. mentality but, of course, we can’t charge those prices here. We try to Following graduation, cooking stints at home and abroad led him keep it affordable and the servers more casual.” to a chef’s position at Gluttons Bistro in Winnipeg. While working Diners flock to the restaurant for dishes such as duck ($29), pork there, he won the inaugural Gold Medal Plates Canadian Culinary belly served in a rice bowl ($12) and chicken wings ($12), but success Championship in Vancouver in 2007. hasn’t come easy at the Gastown haunt at the corner of Carrall and The Gold Medal Plates title afforded Ono opportunities in Toronto Hastings Streets. where he made contacts and considered offers to open restaurants When the 74-seat Pidgin first opened, the chic restaurant was in cities such as Philadelphia, before accepting an offer in Beijing. criticized and picketed by anti-gentrification protesters. “It just took “While I was in Toronto I met this woman whose son was looking for time for people to see what we are all about,” explains Ono. He adds: a chef to open a Japanese restaurant in Beijing,” explains Ono. It was “The city of Vancouver has been open to welcoming Pidgin into the before the Olympics, so he travelled east for the opportunity, eventu- restaurant scene.” ally landing in Hong Kong to open more restaurants before returning Moving forward, the 35-year-old chef’s goal is to find a better home to Canada. balance between his personal and professional life, while keeping his With years of national and international experience in cooking and options open. “I am not really the type of person that plans too far

operations under his belt, Ono was ready for his next move. And, the ahead; things are constantly changing,” he says. l PHOTOGRAPH BY VENTURI + KARPA

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If you weren’t a chef, what would you be? An artist. “It’s what I was doing before — Favourite ingredient studying art” “Anything to do with seafood”  40 FOODSERVICE AND HOSPITALITY MAY 2014 FOODSERVICEANDHOSPITALITY.COM PHOTOGRAPH BY VENTURI + KARPA Traincan_SP.indd 1 [email protected], www.traincan.com 888-687-8796, 416-447-9588 Vancouver, Toronto, Ott awa, Halifax Contact TrainCan Inc. Find outhow you can implement afood safety training program recognizedrecognized training training to to meet meet your your needs: needs: TrainCan oﬀers three levels ofnati onally Don’t beleft behind... foodservice marketplace. No...It isastructural change inthe Is itaTrend? Is itaFad? Food Safety...Safe Business B food safe Employee ASICS•

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