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March Cover.Layout 0 7 4 PLUS 3 6 0 0 4 the 2012 # T N E M bar E E R G report A S E L A S T C UFOODSE RVICE D O R P L I CANADA’S HOSPITALITY BUSINESS MAGAZINE A M N O I T A C I AN D HOSPITALITY L B U P N A I D A N A C traDItIoN TWhIet sho uap -t WISt and-sandwich menu category is revamped a NeW TSotraonNtoD’sa SrpD oon and Fork chain takes all-you- can-eat dining to new heights StIr Local sourcing brings vibrancy to institutional foodservice foodserIvicet world.comUp $4 • October 2012 Apex™ Solid Quat Broad Range Sanitizer Because Clean Matters AVAILABLE November 2012 Protect your guests from foodborne illness, with 95% less waste.* Apex Solid Quat Broad Range Sanitizer is the industry’s first solid quat broad range sanitizer with ready-to-use dispensing. It not only helps you cut back on plastic packaging waste, it also kills foodbourne organisms such as E. Coli, Staphylococcus aureus and Listeria. Call 1 800 352 5326 for more information **Apex products reduce plastic packaging waste 95% by weight compared to 18.9 litre pails. One 18.9 litre pail by weight equals 22 Apex wrappers. ©2012 Ecolab USA Inc. All rights reserved. VOLUME 45, NUMBER 8 OCTOBER 2012 CoNteNtS Features With time and 12 the WoW FaCtor 41 rapID reSpoNSe Spoon and Fork’s multi-ethnic concept is resources at a premium, operators are taking winning converts as it expands across the a closer look at rapid-cook technology Greater Toronto Area By Jackie Sloat-Spencer By Denise Deveau The gourmet comfort of 16 beWICh’D 012 today’s soups and sandwiches is captivating Departments e 2 Th ort diners By Mary Luz Mejia Rep 2 FroM the eDItor BAR 3 MaStheaD N A 26 paSSIoN pLaY 5 FYI G I Institutional foodservice is being resuscitated L L 11 FroM the DeSK oF U 3 M with fresh-food ideas By Adrian Bell T robert Carter E R Craig Flinn, A 3 G 48 CheF’S CorNer: R A Chives Canadian Bistro, Halifax M 33 the 2012 bar report: a retUrN Y B The annual report shows a Y to GLaMoUr H P new generation of drinkers is warming up to A R G chic old-fashioned blends By Liz Campbell O T O H P R E V (left to right ): Susan Bull, manager, Nutrition and Foodservices; Anne Marie Males, vice-president, Patient Experience; O oN the CoVer: C Deborah Lennox, chef, Nutrition and Foodservices — all from The Scarborough Hospital - General Campus in Ontario FOODSERVICEWORLD.COM FOODSERVICE AND HOSPITALITY OCTOBER 2012 1 FroM the eDItor For daily news and announcements: @fsworld on and Foodserviceworld on twitter Facebook hItthenI iNt comGes to ptrodhucineg a tMhat oanly mrakesK the end result stronger, national magazine, feedback ultimately benefiting the reader. is always crucial. After all, We’re proud of our affiliation with the how do we know we’re doing a great job industry’s best, and we’re happy to if no one tells us? Sure, our talented announce we’ve recently added several Wteam of writers and editors can generate members to our Board, strengthening myriad story ideas based on market - what was already a solid group. Last place news and trends, but there can be month, F&H featured a double-page a disconnect between what we think spread ( see September issue, p. 26 ), high - readers want and what they actually lighting our updated EAB. For those who need. At the end of the day, how do we may have missed the issue, visit kostuch - really know we’re hitting the mark? media.com for a snapshot or take a look at That’s usually where readership surveys our masthead ( see p. 3 ) to glean the Board’s come in. Every few years, we commis - composition. Undoubtedly, you’ll agree we sion a research company to survey read - have the foundation of a great group of ers to find out what they think about industry leaders, one that can only make our magazine. But, above and beyond our publication stronger. As a group, we that, direct reader interaction is always meet twice a year for in-depth discussions best. And that usually comes in the form about how to improve the magazine. We of letters to the editor, via social media brainstorm on story ideas to focus our We’re proud of outlets such as Facebook and Twitter efforts and determine how best to reach and through personal interaction with our potential. Beyond that, the Board acts our affiliation with “ readers at industry events and meetings. as ambassadors of our publication, keep - the industry’s best, But, at Kostuch Media, we’re also fortu - ing us connected to you, our reader, to and we’re happy nate to engage our readership through ensure we never rest on our laurels. We another tool: our Editorial Advisory look forward to working closely with the to announce we’ve Board (EAB). Board so we can best serve your needs — recently added For more than 40 years, Foodservice today and beyond. several members and Hospitality has prided itself in keep - ing connected to a strong group of indus - to our [Advisory] try-leading advisors. We’ve typically mad e Board, strengthening use of the Board to connect to our evolv - what was already ing readership. Since the EAB is reflective of the industry it serves, representing var - a solid group ious segments (chains, independents and the supply chain), it provides us with a ” wonderful resource to cull from for story ideas, marketplace know-how and as a sounding board for new company initia - tives. Occasionally, members of our EAB write columns, lending their knowledge and expertise; sometimes they share con - tacts to make our stories stronger and more relevant, and other times they lead Rosanna Caira us in new and interesting directions. Editor/Publisher Either way, it’s a winning collaboration [email protected] 2 FOODSERVICE AND HOSPITALITY OCTOBER 2012 FOODSERVICEWORLD.COM HOW DO YOUR SANDWICHES STACK UP? PRESIDENT & GROUP PUBLISHER MITCH KOSTUCH [email protected] EDITOR & PUBLISHER ROSANNA CAIRA rcaira@ kostuchmedia.com ART DIRECTOR DAVID HEATH dheath@ kostuchmedia.com ASSOCIATE EDITOR BRIANNE BINELLI bbinelli@ kostuchmedia.com ASSOCIATE EDITOR ADRIAN BELL abell@ kostuchmedia.com ASSISTANT EDITOR JACKIE SLOAT-SPENCER jsloat-spencer@ kostuchmedia.com WEB COMMUNICATIONS SPECIALIST MAYA TCHERNINA mtchernina@ kostuchmedia.com PRODUCTION MANAGER DEREK RAE drae@ kostuchmedia.com DIRECTOR JIM KOSTUCH jkostuch@ kostuchmedia.com SENIOR ACCOUNT MANAGER/U.S.A. WENDY GILCHRIST wgilchrist@ kostuchmedia.com ACCOUNT MANAGER/CANADA STEVE HARTSIAS shartsias@ kostuchmedia.com JR. ACCOUNT MANAGER/CANADA MARK SPASARO mspasaro@ kostuchmedia.com CIRCULATION PUBLICATION PARTNERS [email protected] ACCOUNTING ELSIE REDEKOPP eredekopp@ kostuchmedia.com EXECUTIVE ASSISTANT TINA DIMITROPOULOS tinadim@ kostuchmedia.com ADVISORY BOARD BOSTON PIZZA INTERNATIONAL, INC. KEN OTTO CORA FRANCHISE GROUP DAVID POLNY EXTREME BRANDZ GROUP OF COMPANIES ALEX RECHICHI FHG INTERNATIONAL INC. DOUG FISHER FRESHII MATTHEW CORRIN HEALTH CHECK, CANADA I HEART & STROKE FOUNDATION KATIE JESSOP LECOURS WOLFSON HOSPITALITY MANAGEMENT & CHEF RECRUITERS NORMAN WOLFSON MAPLE LEAF SPORTS + ENTERTAINMENT (MLSE) ROBERT BARTLEY NEW YORK FRIES & SOUTH ST. BURGER CO. JAY GOULD PRIME RESTAURANTS INC. NICK PERPICK SCHOOL OF HOSPITALITY & TOURISM MANAGEMENT, UNIVERSITY OF GUELPH BRUCE MCADAMS SENSORS QUALITY MANAGEMENT INC. DAVID LIPTON SOTOS LLP JOHN SOTOS THE GARLAND GROUP MANITOWOC FOODSERVICE JACQUES SEQUIN THE HOUSE OF COMMONS JUDSON SIMPSON THE MCEWAN GROUP MARK MCEWAN UNILEVER FOOD SOLUTIONS NORTH AMERICA GINNY HARE To subscribe to F&H, visit foodserviceworld.com Volume 45, Number 8. Published monthly 12 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: foodserviceworld.com. Subscription Rates: 1-year subscription, $55 (HST included); U.S. $80; International, $100. If you’d like to see your sales and profits reach new Canada Post – “Canadian Publication Mail Product Sales Agreement #40063470.” heights, contact Piller’s Foodservice Sales. Postmaster send form 33-086-173 (11-82). We’re experts at helping your foodservice programs climb Return mail to: Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont. , M3B 3P6. to their potential. Member of CCAB, a Division of BPA International, International Foodservice Editorial Council, Canadian Restaurant & Foodservices Association, The American Business Media and The Canadian Business Press. We acknowledge the financial support of the Government of Foodservice Sales • 1-800-265-2628 Canada, through the Canadian Periodical Fund (CPF) for our publishing activities. www.pillersfoodservice.com Printed in Canada on recycled stock. F: 905 629 9305 ® is NOW available from General Mills General Mills is expanding your menu options by offering delicious Yoplait products. Yoplait offers a wide variety of wholesome and innovative yogurts and dairy products, all taste great and help your customers to lead a healthier lifestyle! We have a Yoplait for every taste and every occasion! Call your General Mills representative today for more information. Atlantic Canada Quebec Ontario Western Canada Ronahan Food Brokers TTS Marketing Total Focus Foodservice Summit Marketing Canada (902) 468-6111 (514) 457-2080 Sales & Marketing Inc. (604) 523-0332 (519) 895-2110 Contact us at [email protected] or visit us at www.generalmillsfoodservice.ca ® Nourishing lives in exciting new ways! MONTHLY NEWS AND UPDATES FOR THE FOODSERVICE INDUSTRY bSusuar Lcee ksig nst oon t o tshhake up tDhe mreanuws at iTonrongto scbhoool caafetrerdias bY jaCKIe SLoat -SpeNCer FYI a FaMILY aFFaIr Susur Lee isn’t the only member of his family working on new culinary projects. His sons, Levi and Kai Bent-Lee, recently opened their first restaurant, Bent, in downtown Toronto, with Susur helming the kitchen.
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