FOODSE RVICE CANADA’S HOSPITALITY BUSINESS MAGAZINE AN D HOSPITALITY The FOOD ISSUE PLUS 0 7 4 3 6 0 0 4 # T Ice Cream and Froyo N E M E E R G The Coffee + Tea Report A S E L A S T C A profile of Anita Stewart U D O R P L G I A M N SPECIAL O I T A C I DOUBLE L B U P ISSUE N A G I D A N A C foodserviceworld.com $4 • July/August 2013 V O L U M E 4 6 , N U M B E R 5 J U LY / A U G U S T 2 0 1 3 CONTENTS 43 ETHNIC FOODS Features Ethnic cuisine continues to heat up in Canada, as Korean, Mexican and Middle 18 WHAT’S THE SCOOP? Eastern gain favour By Laura Pratt From froyo to ice cream, local-leaning sus - tainable cool treats are winning favour By Liz Campbell 47 MEAT + VEG From bacon and charcuterie to vegans and flexitarians, meat eaters and vegetarians alike NG 26 A NATION’S PRIDE are winning favour on the plate INI Anita Stewart is the voice of an enduring L D By Liz Campbell UA conversation about Canada’s culinary identi - CAS ty, influencing a new age of national pride in a wealth of local ingredients 51 CASUAL DINING Homestyle comfort food (with a twist) and By Brianne Binelli premium ingredients are driving the casual- 1 food trend By Jackie Sloat-Spencer 5 30 A TANTALIZING TALE Toronto’s iconic Cookbook Store celebrates 67 MOVING FORWARD The future of foodservice shone brightly at 30 years in business by taking a look back 54 CULINARY MAP the 2013 NRA Show By Jackie Sloat-Spencer By Alison Fryer & Jennifer Grange 56 A TIME TO REMEMBER Six Canadian chefs share their favourite food 33 FOOD GLORIOUS FOOD memories Departments By Rosanna Caira 2 FROM THE EDITOR 57 STAR PERFORMERS 3 MASTHEAD 35 SUSTAINABILITY A look at the food-preparation equipment Foodservice operators know sustainability is 5 FYI S that’s turning heads By Denise Deveau E important, but do they know it’s a commit - 9 FROM THE DESK OF ROBERT CARTER G A The Pickle M I ment to continuity and not a marketing 11 WE’VE ANALYZED THIS: X X Barrel A M campaign? By Mary Luz Mejia 60 STILL BUZZING Y Coffee takes centre stage as chains continue Emma Cardarelli, B Y 72 CHEF’S CORNER: H to battle for customer share Nora Gray, Montreal P A R G 39 HEALTHY EATING By Christine Lafave Grace, Technomic Inc. O Nutrition information on restaurant menus T O H P is the hot-button health issue in foodservice R E V this year. What’s coming next for the O C industry? By Rebecca Harris FOODSERVICEWORLD.COM FOODSERVICE AND HOSPITALITY JULY/AUGUST 2013 1 FROM THE EDITOR For daily news and announcements: @fsworld on and Foodserviceworld on . Twitter Facebook A SIhaGt fouNr-let terO worFd st arTting HaElso abToutI lMess oEbvioS us things, like with F always sparks conver - employment and people’s health.” sation? If you said food, That message was echoed recently by you’re absolutely right. Never before has author Michael Pollan, during a food been as talked about, as dissected stopover in Toronto to promote his new Wor as analyzed as it is today. Consumers book, Cooked . In an interview with are hungrier than ever for information CBC’s Matt Galloway, the erudite writer on new restaurants, hot chefs and new touched on the subject of burgeoning menu items. And, you can’t get away food activism, when he urged those in from the topic of food no matter where the audience to move away from fac- you live or who you are. Even the Pope tory-produced food and get back to and Prince Charles, the Prince of Wales, their kitchens to prepare food that is weighed in on various aspects of the honest, sourced locally and cooked with food debate recently. wholesome ingredients. First, Pope Francis made headlines The new fascination with food bodes when he stated that “throwing away well for food purveyors in restaurants food is like stealing from the table of the and grocery stores, but with that intense poor and the hungry.” In his weekly interest comes the need for greater address in St. Peter’s Square, the Pontiff responsibility and transparency, both stated, “The culture of waste has made about the provenance of food and its The new fascination us insensitive even to the waste of food production. And, activism is starting at a and disposal of food, which is even more younger age. For example, when a youth “ with food bodes well despicable when all over the world in the audience asked Pollan what advice for food purveyors in unfortunately, many families are suffer - he would give a grade-seven student, restaurants and gro - ing from hunger and malnutrition. other than to learn to cook, the food Once, our grandparents were careful not activist reflected for a moment, and then cery stores, but with to throw away any leftover food.” He responded thoughtfully, urging the stu - that intense interest added: “Consumerism has led us to dent to call upon a food lot and organ - comes the need for become used to excess, and daily waste ize a field trip with his classmates. “If of food, to which, at times, we are no they say, yes,” explained Pollan, “it will greater responsibility longer able to give a just value.” provide you with a great lesson, and if and transparency, both Then, in early June, as reported on they say, no, it will provide you with a about the provenance FoodNavigator.com, while speaking at great lesson,” at which point the audi - the Langenburg Forum 2013 in ence broke into spontaneous applause. of food and its produc - Germany, Prince Charles attacked the Change is coming, and it’s coming faster tion food supply chain. “The aggressive than you think. It’s a reality the foodser - search for cheaper food” needs to be vice industry can no longer afford to ” replaced by more sustainable and locally ignore. driven production, he said. “It may Scan to watch latest appear that things are well. Big global F&H Live! videos corporations may appear to be prosper - ing out of operating on a global mono - cultural scale, but … if you drill down into what is actually happening, things are not so healthy. I am talking about obvious things like the vitality of the soil Rosanna Caira and local ecosystems, the quality and Editor/Publisher availability of fresh water and so on but [email protected] 2 FOODSERVICE AND HOSPITALITY JULY/AUGUST 2013 FOODSERVICEWORLD.COM PRESIDENT & GROUP PUBLISHER MITCH KOSTUCH [email protected] EDITOR & PUBLISHER ROSANNA CAIRA rcaira@ kostuchmedia.com ART DIRECTOR DAVID HEATH dheath@ kostuchmedia.com CONTRIBUTING DESIGNER MARGARET MOORE ASSOCIATE EDITOR BRIANNE BINELLI bbinelli@ 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. 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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 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 foodserviceworld.com Volume 46, Number 5. 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: foodserviceworld.com. Subscription Rates: 1-year subscription, $55 (HST included); U.S. $80; International, $100. Canada Post – “Canadian Publication Mail Product Sales Agreement #40063470.” Postmaster send form 33-086-173 (11-82). Return mail to: Kostuch Media Ltd., 23 Lesmill Rd., Suite 101, Toronto, Ont. , M3B 3P6. Member of CCAB, a Division of BPA International, International Foodservice Editorial Council, Canadian Restaurant & Foodservices Association, The American Business Media and The Canadian Business Press. We 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 recycled stock. MONTHLY NEWS AND UPDATES FOR THE FOODSERVICE INDUSTRY FTheo Tocronuto-bsas edF Coanardiwan Raesrtadurant Investment Summit highlighted the importance of customer engagement BY BRIANNE BINELLI FYI E N Y E T T A W Y T T A P Y B Y H P A R G O T O H P t was a day of networking, industry analysis and conversation recently, as nearly 200 foodservice executives and media gathered at the Hilton Toronto hotel for GE Capital’s Iannual Canadian Restaurant Investment Summit (CRIS). Dan McPhee, account executive for Google, kicked off the conference by explaining how CONNECTING WITH to use his company’s analytics to gain a competitive edge.