CONNECTING THE DOTS The local-food movement is inspiring chefs to look at Canadian ingredients differently DISHING IT OUT One size doesn’t fit all when it comes to dinnerware and cutlery choices CALIFORNIA DREAMING Golden State vintages have taken the lead in Canadian table-wine sales JONATHAN GUSHUE RETURNS TO THE SCENE WITH HIS NEW RESTAURANT, THE BERLIN CANADIAN PUBLICATION MAIL PRODUCT SALES AGREEMENT #40063470 CANADIAN PUBLICATION foodserviceandhospitality.com $4 | APRIL 2016 VOLUME 49, NUMBER 2 APRIL 2016 CONTENTS 40 27 14 Features 11 FACE TIME Whether it’s eco-proteins 14 CONNECTING THE DOTS The 35 CALIFORNIA DREAMING Golden or smart technology, the NRA Show local-food movement is inspiring State vintages have taken the lead aims to connect operators on a chefs to look at Canadian in Canadian table-wine sales host of industry issues ingredients differently By Danielle Schalk By Jackie Sloat-Spencer By Andrew Coppolino 37 DISHING IT OUT One size doesn’t fit 22 BACK IN THE GAME After vanish - all when it comes to dinnerware and ing from the restaurant scene in cutlery choices By Denise Deveau 2012, Jonathan Gushue is back CUE] in the spotlight with his new c restaurant, The Berlin DEPARTMENTS By Andrew Coppolino 27 THE SUSTAINABILITY PARADIGM 2 FROM THE EDITOR While the day-to-day business of 5 FYI running a sustainable food operation 12 FROM THE DESK is challenging, it is becoming the new OF ROBERT CARTER normal By Cinda Chavich 40 CHEF’S CORNER: Neil McCue, Whitehall, Calgary PHOTOS: CINDY LA [TASTE OF ACADIA], COLIN WAY [NEIL M OF ACADIA], COLIN WAY PHOTOS: CINDY LA [TASTE FOODSERVICEANDHOSPITALITY.COM FOODSERVICE AND HOSPITALITY APRIL 2016 1 FROM THE EDITOR For daily news and announcements: @foodservicemag on Twitter and Foodservice and Hospitality on Facebook. POWER SHIFT or several years now, consum- “The baby boomers are dying.” ers have been driving a multi- Certainly the tongue-and-cheek tude of changes at the restaurant comment sparked some guffaws from Flevel. They’re demanding better qual- the crowd and may be somewhat ity foods, they’re experimenting with extreme as a large portion of the boom- reduced meat intake and they’re fuelling ers are not only alive and well, but greater snack consumption (currently at have significant clout and money (more its highest level, according to stats from often than not, they are also paying for the NPD Group). At the QSR level, con- the expensive tastes of their millennial sumer demand has grown the breakfast children) but the point Carter was mak- daypart, making it the largest segment. ing is clear — there is a marked power Additionally, the appeal of local foods shift in today’s marketplace. has never been as strong, as consumers For the first time in years, the baby continue to enjoy a love affair with foods boomers have been upended by the mil- from their own backyard (see story on lennial cohort, which is now the biggest p. 14 and The Produce & Protein Guide). demographic group. Not only do they Whether this passion is based on price boast newfound power but their value point, an interest in reducing the carbon system is infinitely different from previ- footprint of transporting foods from ous generations — a fact impacting how farther distances, or both, the reality is they earn and spend their money, where today’s operators and consumers may be they spend it, and from a foodservice The reality is globally influenced, but they’re locally perspective, how, what and where they “ today’s operators inspired. Underlining these changes is eat. Equally as important, millennials and consumers the strong need for convenience, value are comfortable and adept with technol- and transparency. ogy, using it to customize and facilitate may be globally Are today’s consumers more fickle? their lives in ways we could never have influenced, but Perhaps; but they are also better edu- imagined. Not surprisingly, restaurant they’re locally cated, infinitely more demanding and chains and independents alike are being increasingly ethical in their mindsets. forced to invest more heavily in technol- inspired That means today’s operators need to ogy in order to appeal to this burgeoning be open to whatever change consumers demographic. But, as we’ve learned only ” are spurring or risk losing their cus- too well — don’t get too comfortable. tomer base. Before you know it, the technology will That was the underlying theme change and a new cohort will be nipping at this year’s Canadian Restaurant at our heels. Operators Summit (CROS), held last month at the Hilton Hotel in downtown Toronto. Central to almost every discus- sion that took place through the day was the importance of the millennial cohort and its influence in shaping today’s changes (see story on p. 12). After decades of driving change, and leaving a lasting impact on the marketplace, the baby- boomer influence is now in decline. In Rosanna Caira fact, quipped Robert Carter, executive Editor/Publisher director of Toronto-based NPD Group, [email protected] 2 FOODSERVICE AND HOSPITALITY APRIL 2016 FOODSERVICEANDHOSPITALITY.COM EDITOR & PUBLISHER ROSANNA CAIRA [email protected] ART DIRECTOR MARGARET MOORE [email protected] MANAGING EDITOR AMY BOSTOCK [email protected] ASSOCIATE EDITOR JACKIE SLOAT-SPENCER [email protected] EDITORIAL ASSISTANT DANIELLE SCHALK [email protected] MULTIMEDIA MANAGER DEREK RAE [email protected] DIGITAL CONTENT MANAGER MEGAN O’BRIEN [email protected] GRAPHIC DESIGNER COURTNEY JENKINS [email protected] SENIOR ACCOUNT MANAGER/U.S.A. WENDY GILCHRIST [email protected] ACCOUNT MANAGER/CANADA STEVE HARTSIAS [email protected] ACCOUNT MANAGER/CANADA MARIA FAMA VIECILI [email protected] ACCOUNT MANAGER CHERYLL SAN JUAN [email protected] CIRCULATION PUBLICATION PARTNERS [email protected], (905) 509-3511 ACCOUNTING MANAGER DANIELA PRICOIU [email protected] FOUNDER MITCH KOSTUCH ADVISORY BOARD CARA OPERATIONS KEN OTTO CORA FRANCHISE GROUP DAVID POLNY CRAVE IT RESTAURANT GROUP ALEX RECHICHI FAIRFAX FINANCIAL HOLDINGS LIMITED NICK PERPICK FHG INTERNATIONAL INC. DOUG FISHER FRESHII MATTHEW CORRIN JOEY RESTAURANT GROUP BRITT INNES KATIE JESSOP REGISTERED DIETITIAN LECOURS WOLFSON LIMITED NORMAN WOLFSON MANITOWOC FOODSERVICE JACQUES SEGUIN SCHOOL OF HOSPITALITY & TOURISM MANAGEMENT, UNIVERSITY OF GUELPH BRUCE MCADAMS SENSORS QUALITY MANAGEMENT DAVID LIPTON SOTOS LLP JOHN SOTOS SOUTH ST. BURGER CO. JAY GOULD 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 49, NUMBER 2 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; 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, Restaurants Canada, The American Business Media and Magazines Canada. We acknowl- edge 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. Canada’s Favourite Sauce Now Available in Foodservice FormatNow Available in Foodservice Format gluten Free • Kosher Western Canada Eastern Canada Advantage Foodservice TTS Sales & Marketing (204) 654-2701 (905) 677-2900 © ConAgra Foods Canada, inc. All Rights reserved VH® is a registered trademark of ConAgra Foods Canada, used under license Conagara Full Page.indd 1 2016-03-15 2:27 PM MONTHLY NEWS AND UPDATES FOR THE FOODSERVICE INDUSTRY FYI DELIVERING RESULTS Restaurant Brands International records positive results for 2015 ROLL OUT New product launches play a significant role in Restaurant Brands International’s plans for future sales growth at both Tim Hortons and Burger King. Within the Tim Hortons brand, the focus has been on expanding the chain’s presence in differ- ent dayparts while defending its leader- ship in the coffee segment. BY DANIELLE SCHALK Meanwhile, at Burger King, the strat- ebruary saw QSR giant Restaurant King. RBI also posted positive system-wide egy has been to launch “fewer and more Brands International (RBI) release its sales figures, with growth of 9.3 per cent at impactful products,” says Daniel Schwartz, first full-year results since its forma- Tim Hortons and 10.3 per cent at Burger CEO. “[This year] is already off to a great Ftion in late 2014. King. Schwartz highlighted new product start,” he adds. The home of the Whopper The company’s year-end investor con- launches as a key factor driving these posi- launched flame-grilled hot dogs as a per- ference call was upbeat, with CEO Daniel tive results, including items such as the manent menu item in its U.S. restaurants in Schwartz indicating a strong desire to drive Nutella pockets, steak panini and buffalo late February — one of the chain’s biggest continued growth and expansion for RBI’s chicken fries. launches in recent history. brands. “In our first year as RBI, we set the RBI successfully delivered on aggressive foundation for long-term growth at Tim international expansion promises at Tim year restaurant base growth of 4.4 per cent Hortons while building on the momentum Hortons with 55 new restaurants — more with the addition of 631 units. “We couldn’t at Burger King,” he says. “We continue to than doubling its international presence to have asked for a better first year for RBI and be focused on driving top-line growth and 113 units. Overall, the brand experienced both of the brands under the RBI owner- finding the right partners to bring great res- net restaurant growth of 155 units (com- ship,” says Schwartz.