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 For daily news and announcements: @foodservicemag on Twitter and Foodservice and Hospitality on Facebook. 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 chang- ing one small element of the business to for you? crafting something so entirely novel and ” unique that others end up asking them- selves “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 creat- ing 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. Subscription Rates: 1-year subscription, $55 (HST included); U.S. $80; International, $100. 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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, opera- tions 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.