(left to right) Kevin Banno,
director of operations and
Justin Ault, founder
RETURN UNDELIVERABLE TO MERCURY PUBLICATIONS LTD., 1740 WELLINGTON AVENUE., WINNIPEG, MB R3H 0E8 CPM SALES AGREEMENT #40062509
There was no shortage of restaurants when Rock Creek Tap & Grill
opened in 2006. There was however a shortage of great restaurants with
reasonable prices bordering the suburbs that competed against all of the
top upscale casual restaurants across Canada.
Enjoy the benefits of owning this unique brand that services the guests
you love to serve. We are known for an incredible style of menu and
design that is unpretentious and bold. When you invest in a Rock Creek
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lunch, happy hour, dinner and late night. We even have brunch menu for those
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WESTERN RESTAURANT NEWS
ON THE MENU
WINTER 2015 Volume 21, No.3
13 On Point
Keeping an eye on trends but differentiating with a twist keeps
menus fresh this spring.
17 Gearing Up
Dazzling new kitchen equipment improves efficiencies.
21 It’s Time to Get Saucy
Expanding the palate and creativity with
23 Made in Manitoba
Manitoba restaurants saw moderate growth and
continue to match culinary trends.
25 Not Just Any Oil
Choosing the right oil for the job and maintaining it
can save money and improve product results.
29 The Asian Ascent
31 Top Green Products
33 Brokers & Distributors Guide 2015
37 Making the Switch
Alternative diets can’t be ignored.
39 Capitalize on Opportunities to Revitalize
Full Service Restaurants
Could Lower Oil Prices
put a Damper on 2015
The most recent economic update from Restaurants
Canada indicates a healthy and robust year
going forward, with rising food costs and shortages
of labour as the only significant challenges.
The share of operators that expect sales to decelerate
over the next six months remains at an all time
low, suggesting that operators remain confident
about the future. This optimism, according to the
Restaurants Canada report, is due to an improved economy in the second half of
2014 and positive signs going forward into 2015. Canada’s real GDP will likely
grow by 2.7 per cent in 2015 following a 2.4 per cent expansion in 2014.
At the time the report was written, however, the downward spiral in oil prices had
not yet set in. This could negatively impact growth, particularly in Western Canada
where the red hot Alberta economy has driven higher than normal growth rates.
Even with potential for a slowing economy in Western Canada, the twin factors
of rising food costs and labour shortages will remain a challenge for operators
and could prove to be a game killer if oil doesn’t recover. The only positive
here is that lower prices at the pump could encourage more consumer spending
on restaurant meals.
The latest consumer price index data from Statistics Canada show that prices
have jumped for beef (+13.3 per cent) and pork (+14.5 per cent) compared to a
year ago, only offset by moderating prices for fresh fruits and vegetables. The
average operator, according to Restaurants Canada, reported a 3.7 per cent
increase in their overall food costs on a year-over-year basis. Six in 10 operators
cited food costs as the biggest issue impacting their business. Labour costs and
shortages were the second most significant issue, impacting nearly six in 10
operators. With government and industry at loggerheads over the Temporary
Foreign Workers Program, there will continue to be problems addressing labour
shortages. Rising food costs will not abate for the foreseeable future. These
problems, in other words,
will remain at the forefront
as we move into 2015.
Frank Yeo, publisher
Phone (204) 954-2085
41 What’s the Catch of the Day
Seafood offerings continue to grow to satisfy a diverse demand.
On Our Cover
10 Eastern Attitude
Hapa Isakaya is a boisterous blast of energy; Japan-style
Cover photography courtesy : Phillip Chin
6 The News 44 Chef of the West
46 New Products
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credits not given unless requested in writing along with photo submission. Circulation: Western Restaurant News serves the restaurant and allied non-food industries.
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F O R T H E P R O F E S S I O N A L
Campbell’s ® Signature
Chicken Corn Chowder
with Sweet Peppers
photo credit: laura McGuire
Tacofino’s New “Taco Bar” Brings
Bold New Flavour to Gastown
The West Coast’s beloved Tacofino is set to serve up its
signature brand of eclectic, Mexican-inspired cuisine in
downtown Vancouver this January when it officially unfolds
its new flagship Taco Bar in a fully restored heritage space
in historic Gastown.
Located in Blood Alley Square on the site of former Gastown
landmark Pig & Whistle, the Taco Bar will boast 3,000
square feet of space, a heritage brick façade and interior as
well as a 420 square foot patio. The new space is
best described as two restaurants in one: the main
entrance opens on to an 80-seat dining room and
lounge with an expansive 20-seat bar featuring
tequila- and mezcal-forward cocktails, eight taps
with a selection of local beers and Mexican and
import cerveza available by the bottle and can,
while a separate entrance at 15 West Cordova preserves the spirit of the iconic
Tacofino food trucks by offering grab-and-go burritos and tacos.
“This is definitely an exciting new chapter in our ongoing story,” said Tacofino Cofounder
Kaeli Robinsong, who first launched the Tacofino brand with Jason Sussman
“This is definitely an exciting new
chapter in our ongoing story.”
when the duo opened the original Tacofino
Cantina food truck in Tofino in 2009. Five
years later, Tacofino has become a phenomenon,
encompassing four food trucks, three
restaurants, a loyal following and a lineup of products that are Ocean Wise-approved,
antibiotic- and hormone-free, raised ethically and made locally. “We’re looking forward to
showcasing our new space and unveiling an expanded menu that will offer Tacofino
favourites alongside some new and imaginative dishes and share plates.”
Mary Brown’s Famous
Chicken & Taters
Open First B.C.
Location in Kelowna
Mary Brown’s Famous Chicken &
Taters, the Newfoundland originated
Quick Service Restaurant concept, is
expanding the popular brand from
coast-to-coast, opening the doors to
the first of many B.C. restaurants last
Mary Brown’s Kelowna, B.C. is located
at #14, 2070 Harvey Ave., Kelowna
and operated by father/daughter team
Yusuf & Mohsina Ahmed. These franchisees
have successfully operated the
Stony Plain, Alberta location, which
Campbell’s ® Classic
High Liner Foods Marino to Retire
Mario Marino, president & COO of High Liner Foods has announced
that he will retire in April 2015. Marino has excelled during his 34-year
career at High Liner by providing strong leadership and a common
sense approach to growing the business. He was a key part of the team
that transformed High Liner from a fishing company to the leader in
marketing of seafood in Canada. In 2007, he led the successful integration
of the FPI business, thereby strengthening Mario Marino
High Liner’s leadership position in Canada.
Marino leaves the Canadian business in excellent condition with
the highest market share in decades, a strong and dedicated team,
He was a key part of the team
that transformed High Liner from
a fishing company to the leader in
marketing of seafood in Canada.
and good financial returns.
Jeff O’Neill will fill the
position of president & COO
beginning in April 2015.
O’Neill joined High Liner in
January 2011 as vice-presi-
dent, retail sales and was promoted to vice-president, sales & marketing,
retail in 2013. He has proven himself as a strategic and people focused leader. His
experience in team development will ensure continued success in his new role.
opened September of this year. Recognizing
the value of ownership and the
void in the Kelowna market, the
Ahmeds made the decision to open a
“It is an exciting day for us to see us
open our first B.C. location,” says Vice-
President of Franchise Development,
Peter Rakovalis. “We have experienced
how quickly the momentum grows for
our franchisees who spearhead a new
region — Kelowna is a key market that we
expect to do well. We anticipate locals to
fall quickly in love with our Canadian heritage,
fresh, made daily from scratch
delicious Chicken & Taters, our outstanding
service and community integration.”
©2014 Campbell Company of Canada
Satisfying every appetite is no simple task. That’s where we come in. Campbell’s ® Classic,
Signature and Verve ® soups make it easy to serve amazing flavour in every bowl – with
timeless favourites, on-trend options and uniquely indulgent creations.
Campbell’s ® Verve ®
Wicked Thai-Style Soup
Central City Brewers + Distillers Lands Canadian Brewing & Distribution Rights to the Hobbit Trilogy Series of Beers
To explore Campbell’s ® Classic, Signature and Verve ® soups,
Fantasy can become reality for Canadian craft beer fans and The Hobbit devotees! Central City Brewers + Distillers have signed an exclusive
agreement to brew and distribute the series of beers inspired by The Hobbit Trilogy to the Canadian market.
“We are extremely excited and proud to be the first Canadian brewery to get the exclusive brewing and distribution rights to The Hobbit
Trilogy series of beers,” says Tim Barnes, vice-president of marketing and sales at Central City Brewers + Distillers. “With the last film of The
Hobbit Trilogy coming out in December, we are working hard to get these beers in stores.”
As the exclusive Canadian partner, Central City will unleash the three beers selectively tailored to emulate the characters from the films —
Gollum (Smeagol), the Dragon Smaug, and the vicious Orc Chieftain Bolg — to Middle-earth British Columbia, Alberta, Manitoba and
Saskatchewan. Central City is also working on distributing the beers to the East Coast.
Culinary Forecast Predicts Local Sourcing,
Environmental Sustainability, Healthy Kids’ Meals
as Top Menu Trends for 2015
The National Restaurant Association (NRA) each year gets in the kitchen with chefs
to reveal the top menu trends for the coming year. For its annual What’s Hot Culinary
Forecast, the NRA surveyed nearly 1,300 professional chefs — members of the American
Culinary Federation (ACF) — to find which foods, cuisines, beverages and culinary
themes will be hot trends on restaurant menus in 2015.
Top 10 food trends for 2015:
1. Locally sourced meats and seafood
2. Locally grown produce
3. Environmental sustainability
4. Healthful kids’ meals
5. Natural ingredients/minimally processed food
6. New cuts of meat
7. Hyper-local sourcing
8. Sustainable seafood
9. Food waste reduction/management
10. Farm/estate branded items
“As consumers today increasingly incorporate
restaurants into their daily lives, they want to be able
to follow their personal preferences and philosophies
no matter where or how they choose to dine,” said
Hudson Riehle, senior vice-president of research for
the National Restaurant Association. “So, it’s only
natural that culinary themes like local sourcing, sustainability and nutrition top our list
of menu trends for 2015. Those concepts are wider lifestyle choices for many Americans
in other aspects of their lives that also translate into the food space.”
“Chefs are committed to supporting their communities and helping make responsible
food choices,” said Thomas Macrina, CEC, CCA, AAC, national president of the American
Culinary Federation. “I am pleased that members of the American Culinary Federation
continue to support local sourcing and sustainable food practices as an annual trend
and are paving the way for these values to become part of everyday American cooking.”
F O R T H E P R O F E S S I O N A L
Quick Service Restaurants
have Uphill Battle to Drive
Visit Growth over Next
The quick service restaurant (QSR)
segment in Canada currently accounts
for 4.3 billion annual consumer visits
and generates $23 billion dollars a year,
and according to a recently released
forecast by The NPD Group, a leading
global information company, the segment
will grow only modestly over the
next seven years. QSR visits, which
increased only one per cent over the
past several years, are forecast to
increase a little less than one per cent
per year from 2013 through 2020, based
on NPD’s 2020 Vision: The Future of
QSR report. The slight traffic growth
expected is driven by population
increases and not actual visits since per
capita visits are forecast to decline.
Total commercial foodservice traffic, of
which QSR represents two-thirds, is also
expected to grow less than one per cent
annually through 2020.
Contributing to the overall QSR traffic
growth over the next several years
are off-premise QSR visits, mainly
carry-out and drive-thru, which are
forecast to grow by 10 per cent. Onpremise
visits, on the flip side, are
expected to increase by one per cent.
The slower growth forecast for onpremise
will be a challenge for QSR
operators since eater checks tend to
be lower for off-premises occasions.
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ON OUR COVER
It’s become a cliché for restaurateurs
to claim they provide guests with
a unique dining experience.
But Justin Ault and his wife
Lea are doing just that, in the
truest sense of the term.
WORDS: Robin Brunet
The couple are the creators of Hapa Izakaya,
which boasts four venues in Vancouver, one in
Calgary and two in Toronto, and has won a
slew of accolades from restaurant reviewers since its
launch in 2003.
Justin, 44, discusses his approach to modern Japanese
cuisine at his newest Vancouver restaurant in Coal
Harbour, amidst the bustle of convention centre traffic.
He’s ordered Umi Roll, Teriyaki Ishi-Yaki, Gomaae
and many other dishes to demonstrate the breadth
of his menu. The food is delicious, but what really
makes Hapa Izakaya unique is the quantity and
when-ready delivery of the food. “Izakayas in Japan
used to be dark, smoky drinking houses in which
patrons ordered numerous small dishes — somewhat
like tapas,” he explains. “The concept is the same
today but minus the smoke, and the restaurants are
fun, boisterous, high energy places.”
While ubiquitous in Japan, izakayas are far less common
elsewhere (only 35 operate in New York City) and
were unknown in Vancouver when Justin and Lea
pooled their life savings and took over a 1,800 square
foot former deli on Robson Street almost 12 years ago.
Although Robson and the subsequent restaurants
were popular from the get-go, there’s still some confusion
amongst foodies about what Justin and Lea are
offering. “The stereotype persists of a Japanese restaurant
being red lanterns above a sushi bar instead of the clean
lines and modern brown wood minimalism of our
venues, so some people assume we’re fusion and not
authentic,” laughs Justin. “But izakayas over the generations
have amalgamated elements from other cuisines: so
in fact we’re extremely true to the concept of izakayas.”
As is the case with tapas, izakayas virtually guarantee
a satisfying dining experience. Justin explains:
“Instead of ordering a single meal and running the
risk of being disappointed, at our izakayas you order
numerous dishes: even if one isn’t to your liking, the
odds are someone in your group will like it and
meanwhile you can focus on the other items.”
The friendly and outgoing Justin, who is fourth
generation Japanese Canadian, began life in the logging
community of Port Alberni on Vancouver Island.
The journey from there to restaurateur was circuitous,
but logical. The elements included: an early
10 wrn wrn 11
Hapa Izakaya has seven locations in Canada.
Courtesy of Shutterstock
WORDS: Carly Peters
determination to avoid joining the forest
industry; a subsequent stint as a hotel bellhop
while in university (“where I discovered
I loved interacting with the public,”
he says); and a strong desire to explore his
heritage, which ultimately caused him to
relocate to Tokyo in the 1990s.
Employment first as a lumber salesman
and then as a broker made Justin financially
well off but emotionally unsatisfied.
Frequenting izakayas with friends helped
him soothe his frustrations, and by the
time he met Lea in 2001, a notion of what
to do with the rest of his life was rapidly
taking shape. “That year I quit trading
and became an apprentice at different izakayas
in Tokyo, doing everything from
dishwashing to clean-up,” he says. “It was
exhausting. Every night I collapsed into
bed — and I loved it.”
Returning to B.C. in 2002, Justin and Lea
focused on an area of Robson Street where
LOOK FOR THE UPCOMING
FEATURES IN OUR NEXT ISSUE
SPRING 2015 (Release date: April)
• Provincial Focus: Saskatchewan • Franchise Directory
• Ethnic Foods • Summer Fare Menu • Summer Patio
• Sourcing Local Foods • Pork • Dairy
• Leveraging Your POS • Cleaning
• Cold Beverages: • Beer
Japanese ex-pat residents congregated, and
they knocked on doors to see if anyone was
willing to sell their business. The proprietor
of a deli was eager to move on, so the couple
wrote a cheque, recruited a head chef
they knew in Tokyo, transformed the space
into an authentic izakaya — and the rest is
history. (The restaurant would ultimately
expand to accommodate 220 guests.)
As was the case with subsequent Hapa
Izakaya openings, Justin and Lea didn’t
announce Robson Street with any marketing
strategy — not even a newspaper ad.
“Instead, the ex-pat community flocked to
the establishment, and this encouraged the
greater neighbourhood to check out what
was going on,” says Justin. “To this day,
this is the pattern — along with
great newspaper reviews — that
makes our venues a success.”
Unsurprisingly, Justin and Lea
have no marketing specialists on
staff, nor do they have a five-year
plan. But with an eight- and a 10-year-old
daughter vying for attention, they do
have an idea of where they ultimately
want to take their brand. “It would be
great if we still owned a few venues in 10
years but maybe franchised out several
dozen operations,” says Justin. “That
would give us more time for a family life.”
In the meantime, the couple are committed
to the long hours. Surveying his
loud, busy Coal Harbour eatery, Justin
smiles. “All kinds of guests are coming
through our doors, and we honestly love
showing them a good time,” he says. “I
always wondered what an ex-pat like me
could possibly do with intimate knowledge
of two cultures — and now I know.”
If you’re a fashion designer you’re always looking at least one season ahead,
and anticipating trends to be top of customers’ minds. So too should Western
Canadian chefs. Gluten-free, comfort foods, small plates, and food pairings
all appear to be making their way on to spring restaurant “runways.” And
while these aren’t necessarily new trends, it’s the twists restaurants can take on
them that will have customers drooling over their menu design.
According to NPD, growth is expected to be minimal (one per cent yearly)
until 2020, so taking share is how operators will grow, states Christina Miniota,
Maple Leaf Foods, marketing manager - foodservice, branded sliced meats,
deli piece, ham & sp meats.
“As the market becomes more and more about taking share, restaurants need
to have a point of difference and a focus on quality to encourage loyalty,” she
explains, adding Maple Leaf Foodservice is available to be a strategic partner
to help operators stand out from the crowd, and to assist with any menu
revamps through the help of Corporate Chef James Keppy.
The hottest trend of 2014 according to
Restaurant Canada’s 2014 Chef Survey was
gluten-free, an option that only seems to be
growing. In Q1 2015, Maple Leaf Foodservice
will be launching a gluten-free, raised-without-antibiotics
“The market is seeing the value in differentiating
at breakfast with better-for-you
options. This product helps operators create a
point of difference,” says Miniota, adding they
Keeping an eye on
trends but differentiating
with a twist keeps menus
fresh this spring.
will also be launching a Jalapeno Three-Cheese Smokie Sausage, Natural
Roller Grill Hot Dog, and Fully-Cooked Skinless Seasoned Turkey Links and
Rounds. “Turkey at breakfast has come in the spotlight after the Tim Hortons
turkey sausage sandwich launch and will continue to gain popularity as we see
people looking for pork alternatives.”
A Side of Comfort
According to Restaurant Canada’s 2014 Chef Survey Canadians also continue
to crave classic comfort food, while chefs across the West are always looking
for new, innovative, and versatile products to add to their menu. McCain®
Crispy Potato Rolls, launched in December 2014, is a classic Canadian comfort
food with a modern twist.
Courtesy of Shutterstock
“Potato-based appetizers are growing
over 10 per cent,” states Virginia Doiron,
assistant brand manager, McCain Foodservice,
adding it’s a category where
McCain Foodservice has not yet entered
— until now. The thin crispy wrapper
generously stuffed with creamy mashed
potato filling lends itself to be served as an
appetizer, as part of a platter, a bar menu
item, a PM snack, a side for an entrée, a
breakfast item, or part of a salad.
A salad topper, part of a vegetarian slider,
or an appetizer itself, McCain’s Breaded
Ricotta Ravioli, also launched in December,
is both versatile and on trend. While
the company’s new McCain® British Pub
Style Chips offers a different option to capitalize
on the continuing fry trend. With
their crispy exterior and ‘mashed potato
like’ interior, they will help to provide your
customers with a remarkable fry experience
and differentiate your restaurant.
Judy McArthur, customer marketing
manager, McCain Foodservice adds to make
meals even more distinct this spring make
dips and dish companions that include fresh
tastes like mint and spring onion.
“Spring, simply by its nature, speaks fresh
and new,” she states. “Fill your menu with
colourful and inspiring new fresh notes by
simply adding these ingredients to the dips
and sauces on your most popular selling
items like burgers, sandwiches, and share
plates: fresh herbs, mint, dill, asparagus, peas,
morels, and baby watercress. Think about
produce that is or is coming into season as
an add on to main dishes. For example, take
a platter of McCain Chippers and create an
Asparagus Pesto for scooping or use your
favourite fries as your canvas and top with a
fresh mint yogurt dressing with diced avocado,
tomato, fresh herbs and chicken.”
A twist on your Spring menu will have
Another trend pointed out by Restaurant
Canada’s 2014 Chef Survey is the
continuing popularity of food and alcohol
pairings. John Leveris, Dairy Farmers of
Canada, assistant director market development
- foodservice, suggests restaurants
can hit two trends with one dish.
“Canadian cheese share plates matching
up with craft beer pairings at locations that
are offering a good number of artisan craft
beers,” he states, pointing to the popularity
of the local food movement. “The theme for
[our] 2015 food service campaign is promoting
the use of locally-produced cheese
made from 100 per cent Canadian milk.”
Leveris adds spring is a great time to
use cheese in salads — classic caprese
salad made with fior di latte mozzarella or
bocconcini, or Village Greek Salad with
“Grilled Latin cheese is making gains as
appetizers, and of course gourmet cheese
burgers on the patio always is a crowd
pleaser,” he states.
Keeping on point with food trends, but making
a menu with your own twist for a spring
menu never goes out of fashion.
The next generation
Courtesy of Shutterstock
cooking system stem worldwide
senses, recognizes, thinks ahead,
learns from you, and even communicates with you to
create perfect ect results every time.
Gives a lot. Demands little. The perfect ect assistant.
WORDS: Robin Brunet
With kitchen space becoming more
constrained and energy costs rising,
among a host of other factors
pushing costs up, equipment manufacturers
have risen to the challenge with new products
that promise to help operators streamline
operations and drive out costs .
Of course, nothing with gears, motors,
software and sensors comes cheap; but the
efficiencies achieved by the best kitchen
equipment usually justifies their expense.
Case in point: the 5 Senses line of Self-
CookingCenters from Rational Canada
Inc. This is essentially a software upgrade
that enables Rational’s best-selling Self-
CookingCenters to learn and implement a
chef’s cooking habits. “It actually communicates
with you while you’re cooking,”
says Rational President Louis-Philippe
Audette. “For example, to achieve a certain
outcome it might adjust cooking duration
and explain why it is doing so.”
The 5 Senses has become an invaluable
tool at Vancouver-based Fable restaurant,
where Chef Trevor Bird uses it for slow
cooking and à la carte. (Fable’s focus is
preparing local food in a way that flavours
Paul Rogalski, culinary director/owner
of Bistro Rouge, also uses 5 Senses for his
French-inspired casual cuisine. Audette
observes, “A la carte preparation is usually
hectic, so offsetting production times is
a huge benefit to kitchens.”
Rational’s entire focus is to make
chefs’ lives easier. “That’s why we developed
the Intelligent Level Control for
our new software,” says Audette. “It permits
chefs to load up our units with vastly
different foods; it senses the loads and
types of food and cooks them accordingly.
Once again, this is a windfall for à
la carte specialists.”
Chesher Equipment Ltd. has taken a
different but equally innovative
approach to oven technology with its
November release of Naboo by Lainox.
This combination oven uses tablet style
technology to link to the Lainox cloud,
giving chefs direct access to a constantly
evolving resource library filled with
complete recipes, including the history
and origins of the dish, step by step
instructions how to prepare it, and the
ability to click one button to download
the recipe right to the Naboo.
Moreover, the Wi-Fi technology allows
Chesher and its service partners to perform
remote diagnostics on any unit,
thereby significantly improving first-time
fix rates should there ever be the need for
a service call.
Cook with us!
John Meyer, Chesher’s sales manager
executive chef – Alberta, calls Naboo
“The world standard in combination
cooking that delivers extreme flexibility
regardless of the menu. Return on investment
is substantial, because with Naboo
you can junk your steamers, convection
ovens and other gadgets. And with a
starting price of about $9,000, small operators
will find it a great investment.” Small
operators wishing to increase their volume
will also benefit from Naboo’s onetouch
technology: unlike traditional
ovens where numerous steps must be performed
before cooking, chefs need only
touch an icon for a desired dish on
Naboo’s customizable display.
One of the more
unsung pieces of
is the ventilation
hood, yet it too can
Naboo by Lainox
links to the Lainox
cloud and provides
library of recipes.
efficiencies. “Our VariVent system, which
is an energy management control system,
allows restaurant owners to save up to 50
per cent on energy costs, with a payback
on investment within one to three years,”
explains Sandro Masciotra, sales manager
for Fast Kitchen Hood Inc. “Most commercial
kitchen hoods operate at full
capacity all day, but VariVent uses a
microprocessor and sensors to reduce fan
speed during idle periods.” The speed
increases based on exhaust air temperature
and smoke intensity.
Fast Kitchen helps engineers, mechanical
contractors and restaurant owners
The right equipment
can help restaurateurs
and drive out costs.
(everyone from mom and pops to major
chains) design ventilation systems that
best suit their needs. “Plus we have the
fastest lead time in the industry and can
ship within three working days,” says
Masciotra. For those whose investment
ability is severely limited, Fast Kitchen’s
SSH range of grease hoods are basic
models that can accommodate add-on
management systems and ecology units
as budget permits.
For smaller items such as mixers, saws,
slicers and grinders, Thunderbird Food
Machinery Inc. provides a competitive
alternative to expensive high-end brands.
“Lots of clients compare us to Hobart in
terms of quality, but our prices are more
affordable because our products aren’t
made in the U.S.,” says Thunderbird customer
service representative Geri Eldridge.
Thunderbird’s engineering skills give its
products remarkable durability (including
intricate gadgets such as the new TDR-36
automatic dough rounder and divider).
As a result, the company has become the
and contracted supplier
of dough mixers
to YUM! Brands
rounder and divider.
(Pizza Hut, KFC, Taco Bell); its planetary
mixers have become industry-leading
machines, and all products are covered by
warranties that extend to seven years.
In B.C., Pacific Restaurant Supply is
the province’s fastest growing
food equipment dealer.
H o w e v e r , i t n o t o n l y
sources world-class equipment,
it offers added value
via kitchen design services
and locally built stainless
solutions. “Pacific has
assisted with the development
of several restaurants in the
Browns Socialhouse chain,” says Scott
Morison, president of Browns Restaurant
Group. “Their attention to detail,
high quality of work, and knowledge
of kitchen equipment and stainless
has assisted with our growth
and allowed us to develop our
kitchen program rapidly.”
Pacific also helps clients
meet budget considerations
by providing an equipment
rental option through the Silver
Chef financing firm. “The
program is only a year old, but
Fast Kitchen’s VariVent system saves
restaurateurs up to 50 per cent on
energy costs, and reduces fan speed
during idle periods.
the response is tremendous,” says Pacific
General Manager Jason Evanow.”For
one thing, it solves the dilemma of franchise
owners who have challenging
budget realities but who nonetheless
must invest in new equipment to stay
part of the franchise.”
Running a kitchen is never easy, but
choosing the right equipment is one way
to make it less challenging.
SAUCES & CONDIMENTS
WORDS: Anne-Marie Hardie
Visit www.heinzfoodservice.ca/escalon to see our new lineup
of fresh-packed California tomato products.
Sauces and condiments have a magical ability to
awaken the senses and delight, transforming a
meal from mundane to extraordinary.
When choosing a prepared sauce, quality should
always remain top of mind. “A prepared sauce should
complement the meal, create depth in flavour, and
have good ingredients,” says Chris Cooksey sauce
boss and owner, Chinook Condiments. Kira Smith,
corporate chef, Kraft Foodservice agreed emphasizing
that starting with a good quality sauce base offers
chefs the opportunity to showcase their creativity.
Versatility is key, which is why core sauces like
tomato, barbecue sauce and mayonnaise lend themselves
to customization. Using a prepared sauce simplifies
the process, says Trip Kadey director of culinary,
The French’s Food Company. Chefs can take a
prepared product and simply add fresh finishes to
offer the distinctive sauce that they were seeking.
Adding sauces and condiments is also one of the
easiest ways to differentiate your menu. “If a big burger
chain wants to have a new limited time offer product
they are not going to bring in a new burger or bun,
they will bring in a new sauce,” according to Juriaan
Snellen, corporate chef, Heinz North America.
Soup is another canvas that can easily convert to a
sauce. “When you use a soup as a sauce, you get that
prepared ease, but you also have a product that is able
to work harder for you,” says Anit Arora, senior brand
manager, Campbell’s Canada Foodservice. With the
addition of a few ingredients a soup can become a
sauce or even a dressing.
Courtesy of Shutterstock
Add Asian Flair to
If one word could describe Richardson’s
Ultimate Sriracha Sauce — it’s versatility.
The sauce is blended to bring out the depth
of flavours that srirarcha is known for
without the extreme heat.
Dip, Dunk, Drizzle and Mix
Chipotle takes centre stage with Chipotle
Chinook Gourmet Sauce, with a focus on
fresh ingredients including chipotle, adobe
and onions. Chefs can incorporate this sauce
when creating dips, sauces or simply add it
to their condiment bar.
Sweet with a Bit of Heat
Frank’s Red Hot Asian Sweet Ginger offers
guests an expanded taste experience with a
tomato-based sauce that balances jalapeno
and red peppers with sugar, garlic and ginger.
Take a Trip Around the World
Sauce and condiments are what drives the flavours in a meal, and with today’s
expanded palate the choice is limitless. “People are looking for the out of the box
flavours that are somewhat traditional but have an ethnic twist,” says Snellen.
Richard Calladonato, executive chef, Away from Home Division, Campbell’s
states that customers are seeking “Bold don’t burn me” flavours. Years ago
sriracha , for example, would have been limited to Asian food, says Chef Jamie
Martin, chef and owner, Market Buffet and Grill, Barrie, ON, but today people
put it on everything.
“Global is huge, everyone is trying to give their clients; a taste for international
dishes; you see it across the board from quick services to fine dining,” says
Jordana Rebner, culinary specialist, Aliments ED, Food Inc.
Engaging the Fifth Taste Sense
As consumers are continuing to gravitate towards these bolder flavours, they
engage what is now being called the fifth taste bud, umami. Michael Cloutier
executive corporate chef, McCormick Canada describes umami as an ingredient
that both stimulates and awakens taste buds. Most sauces including tomato and
soy based products are naturally umami rich and by adding to sauces chefs
awaken their clients taste buds.
WORDS: Carly Peters
Say Ole to Pizza
Why not add a Mexican flair to pizza with Aliments
ED Foods Mexican Luda Booster. This
Luda Booster combines Mexican spices and
herbs that instantly dissolve in any liquid.
It’s a Soup, It’s a Sauce: It’s
Butter Nut Squash
Campbell’s Butter Nut Squash Soup offers
chefs the opportunity to diversify their menu
with just one product. Limit waste by repurposing
the soup as a sauce dish or even a
Transform your Traditional
Aliments ED Foods Greek Luda Booster easily
transforms the simplest meal. Add it to vinaigrette,
sauce or simply add the seasoning
directly to the food. The only limitation is
Decrease Sodium without
Clubhouse Garlic and Herb Seasoning allows
chefs to give their guests that low sodium
meal that they are looking for with a flavour
that will delight their palate.
Spice it Up
Add a depth of flavour to traditional spice
with Frank’s Red Hot Sriracha. With a flavour
first focus, this sriracha carries notes of
Smoky Bold Flavour
Kraft’s Bull’s Eye Barbeque Sauce is perfect
for your clientele that is looking for a
savoury barbecue sauce. Made with authentic
tomato puree, molasses, sugar and natural
smoky flavour, this sauce will bring the
taste of the barbecue to the table.
“Global is huge, everyone is trying to give their clients
a taste for international dishes; you see it across the
board from quick services to fine dining.”
Creating a Sustainable Life Style
Consumers today are looking for food that adheres to their values, whether
it’s natural, sustainable or farmers being treated fairly. “ People are reading labels
more than they ever have in the past, and if they can’t picture where that product
came from, where it was grown,… they don’t want it,” says Kadey. And this
applies to sauces and condiments as well.
Sodium-reduced and gluten-free also remains a high priority with several
companies now offering prepared sauce alternatives. But despite demand for
these products, flavour still comes first.
Prepared sauces and condiments offer chefs the ability to save time and focus
on the parts of the meal that deserve their attention. These products open the
door to a chef’s creativity providing meals that will tantalize taste buds and have
their guests returning for more.
Courtesy of Shutterstock
Made in Manitoba
The year 2014 started with record
breaking cold temperatures (in fact on
New Years Eve Winnipeg was colder
than Mars), moving in to a hum-drum summer,
and back into fall quicker than many
liked. But one element that seems to keep
warm throughout the year was the
province’s restaurant industry. While growth
matched that of the rest of the country, Manitoba
chefs kept the plates hot serving up top
trending items, and the government chilled
out some key industry issues.
According to Restaurants Canada total
commercial food sales in Manitoba
increased by 4.9 per cent, a number that
was almost on par with the national average
of five per cent. QSRs saw an increase of 4.6
per cent over 3.4 per cent from 2013, while
full-service restaurants increased by four per
cent, a touch of a slowdown from 2013
which saw a six per cent increase in sales.
“We’ve this consistent pattern of moderate
growth since 2011. And while this is a
solid increase, there’s always this unanswered
question of ‘could we have been better
if’” states Dwayne Marling, vice-president,
Manitoba - Saskatchewan, Restaurants
Canada pointing to the increase in
provincial sales tax as a potential reason
why 2014 didn’t see more growth.
The number of establishments in the
province slightly increased as well, rising
continue to match
to approximately 2,474 commercial foodservice
establishments, a two per cent
increase over last year.
Marling states full-service restaurants
saw the greatest growth across Canada, a
trend mirrored in Manitoba. The South
Pembina strip of the city, which is close to
the University of Manitoba, and the Winnipeg
Blue Bombers’ stadium, continued
to be a hot part of town, with the opening
of the second Barley Brothers, a craft
beer establishment that boasts the most
taps in all of Canada. Infamous Winnipeg
Chef Scott Bagshaw opened his second
restaurant, Enoteca, while long-standing
Bistro 7 1/4 Chef Alex Svenne moved
over to The Smith, operated by
Sparrow Hotels, which also
oversees Era Bistro, the restaurant
set inside the newlyopened
of Human Rights. WOW
Hospitality, the province’s
biggest foodservice conglomerate,
Food Evolution, which centres
around comfort foods
and local dishes.
“In Restaurant Canada’s 2014
Chef Survey one of the top 10 hot
trends was locally-sourced foods. All of
these new restaurants touch on that, and Manitoba,
with all of our farm fresh options, has really been at the forefront
of that,” he states, pointing to Scot McTaggart of Winnipeg’s
Fusion Grill who for 20 years has been creating Manitoba-based
dishes. “He was doing it before there was even a label for it.”
Marling states Manitoba is certainly on-point with other hot
trends such as charcuterie/house-cured meats, craft beer/microbrews,
and small plates/tapas. And, thanks to the province’s
diverse cultural make-up, Manitoba offers any of the “trendy”
ethnic flavours, including Southeast Asian (i.e. Thai, Vietnamese,
etc..), Mexican, Indian, and fusion.
“We certainly lead the country in diverse food,” states Marling.
“If you got to a Manitoba potluck you are guaranteed to find a mix
of foods, ranging from perogies, to lasagna, to Filipino spring rolls.”
Manitoba is Growing Up
One of the most celebrated highlights of 2014 for all
foodservice providers was the introduction of the
province’s new modernized liquor laws in April. The
overhaul of the 60-year-old legislation included customers
being allowed to order liquor without food in
50 per cent of restaurants, and the elimination of the
“This removed a lot of unnecessary obstacles and
lets the restaurant meet the needs of the customer
without worrying that they’ll be in violation,” states
Scott Jocelyn, executive director of the Manitoba Restaurant
and Foodservices Association (MRFA), adding it has
also allowed established restaurants to get creative with inhouse
offerings, such as adding late evening options like dancing,
and gives new restaurants a clean slate to implement their vision.
Jocelyn states other industry issues
they’ll continue to address into 2015 are
developing clear regulations on use of e-
cigarettes, or vaping, in restaurants, accessibility
requirements, and developing a
better definition for service animals.
Both associations have helped foodservice
providers navigate some of the
challenges that arose in 2014. Food costs
continue to be top of mind with many
restaurant owners, as well as labour costs
— both of which are higher in Manitoba
than the national average.
The shortage of skilled labour was also
identified as a challenge over the past year. The province’s post-secondary
institutions, such as Red River College and the Manitoba
Institute of Trades and Technology in Winnipeg, and Assiniboine
Community College in Brandon, in partnership with the industry
continue to create high-quality culinary arts programs in order to
combat this shortage. Marling states it’s certainly a move in the right
direction. “We have the highest share of
youth 25 and under working in foodservice
in Canada,” he states. “So we see there is
opportunity to enter into the industry.”
Both associations had significant
milestones in 2014 as well. Restaurants
Canada celebrated their 70th anniversary
with a name change/rebrand, as
well as rolling their new Restaurant Protection
program which offers members
enhanced property and liability insurance.
While the MRFA marked the
fourth year of their highly-successful
LocalFare: the trade show and fifth year
of their annual magazine, LocalFare,
they also launched Empty Bowls Soup-er Day in support of
Winnipeg Harvest across the city.
Jocelyn states the MRFA’s biggest success and boon for members
is the association’s increased visibility, and partnerships to
the various levels of government.
“We are being invited to the table on issues that affect the industry,
and they recognize us as the voice for the industry,” he states.
Every restaurant needs oil for something,
whether it is flavour-rich olive oil for
bread dipping and salad dressings or a
neutral-tasting canola or sunflower oil for
sauces and frying. Then there’s the deep fryer.
And while fat is not the health evil it was once
considered, the type of oil used is of greater
concern than ever before.
But you can be smarter about your oil and it
starts with choosing the right oil. Sunflower is
a popular choice.
“Some oils are better suited for certain applications
than others,” says John Sandbakken,
executive director of the National Sunflower
Association. “For a frying application, it is
important to use an oil such as sunflower oil,
that has a high smoke point so that it won’t
Though sunflower oil is ideal for frying, its
usefulness is broader.
“Sunflower oil is also ideal for sauces, marinades,
and salad dressings since it is flavour
neutral and, as a result, the true flavours of the
food come through,” he says.
It also answers consumer demands for
“Restaurant patrons are looking for healthy
menu choices,” says Sandbakken. “Sunflower
oil is low in saturated fat and high in monounsaturated
fats, which are protective against
heart disease. It is also an excellent source of
Sharon Jones, director of marketing at
Richardson Nutrition, says restaurateurs need
to know the difference between commodity
oils and high-performance or high-stability oils,
such as Canola Harvest HiLo, which contains
Omega 9 canola.
WORDS: Carolyn Camilleri
Courtesy of Shutterstock
oil for the
it can save
Developed in Saskatoon by Dow AgroSciences, Omega-9
canola oil is a next-generation oil for the foodservice and foodprocessing
“We are a plant seed company,” says David Dzisiak, commercial
leader for grains and oils at Dow AgroSciences, which developed a
new type of canola plant to replace trans fat-laden hydrogenated oils.
“Vegetable oil is really just a mixture of different fatty acids and
when you change the ratio of fatty acids, you get different functionality
and that is really what they do with hydrogenation,” he explains.
With Omega-9, because the fatty acids are changed with plant
breeding, the result is a more stable oil without hydrogenation
and, thus, without trans fat.
“We can produce an oil that really meets all the key criteria for
a restaurant,” says Dzisiak.
Like other canola, the Omega-9 is favoured for its neutral taste.
“First and foremost, food has to taste good,” says Dzisiak,
adding that the clean light taste of Omega-9 canola lets flavours
Jones concurs. “Unlike olive oil, canola oil has a milder flavour
which is desirable for recipes where a chef wants the taste of the
ingredients to shine through,” says Jones. “When you compare
canola oil to soybean - vegetable - oil, canola oil’s high smoke
point allows for an increased fry life.”
“Olive oil is a great oil, but it has a very distinctive taste and a
low smoke point, and it is very expensive, so it has a good use as
a boutique oil, but it really can’t work on a wide scale in the
kitchen,” says Dzisiak.
Omega 9 canola also scores high in the health ratings: zero
trans fat, zero cholesterol, low saturated fat, and high monounsaturated
and polyunsaturated fat.
National Sunflower Association
knows that sunflower oil is
ideal for sauces, marinades
and salad dressings.
“These significant health benefits are transferred to the food
offering a lighter, healthier product for the patrons,” says Jones.
The high monounsaturated fats is something canola shares
with olive oil - a key element in the Mediterranean diet
“The Canola Council found, by having this oil in your diet, you
can reduce the heart disease risk factors by about 14 per cent,
help reduce bad cholesterol, promote the creation of good cholesterol,
and help reduce blood pressure,” says Dzisiak.
Another advantage of high-performance oils like Omega-9
canola: less polymerization, and less build-up, resulting in a cleaner
fryer, says Jones.
Then there’s the economic benefit.
“The price per container may cost more, but the [Omega-9] oil
will last a lot longer so you don’t change oil as often,” says Dzisiak.
“What we have found through trial work, say, as compared to
regular canola or soybean oil — commodity oils — we would probably
have about twice the service life as those oils.”
Sunflower oil is another winner when it comes to service life.
“Sunflower oil also has a longer fry-life than many other oils, and
therefore it does not have to be changed
as frequently,” says Sandbakken.
You can extend the service life even more.
Jason Sawitsky is president of System
Filtration Canada, the nationwide distributor
for the German-made Vito Filtration
System, which micro-filters oil -
while it is still hot.
Sawitsky explains that other filtering
systems are more focused on cleaning the
fryers by removing larger particles …
“really not doing a whole lot for the oil
itself or the quality of the oil or the quality
of the product coming out of the fryer.”
A bigger worry than the large particles
that drop to the bottom of the fryer are
the small suspended particles, which damage
the viscosity of oil, causing it to smoke
and foam and affecting product quality.
“You don’t have that flash fry — that
crispiness — and the product starts
absorbing more of the oil,” says Sawitsky.
“[Vito] is the only system in the world
Canada distributes the
Vito Filtration System,
which micro-filters oil
while it is still hot.
that goes directly into the hot oil,” he says. “It is a quick sixminute
cycle that micro-filters all the suspended sediment — the
actual carbon — out of the oil and the operator is able to produce
a better quality product because they are working with day onequality
oil at all times.”
And it can extends service life as much as 40 to 50 per cent.
Oil quality in fryers is likely to become an important issue soon
— specifically those suspended carbon particles.
“One of the things that is not on [the public] radar, but will
happen eventually, is what is actually in the deep fryer oil,” says
Sawitysky. In Europe, as well as parts of the Middle East and
Asia, testing carbon levels in fryer oil is part of health inspections.
“There is a very straight line between carbon and carcinogenic,
which is cancerous,” says Sawitsky. “Canada and the U.S. are two jurisdictions
that have not been touched yet, but it is just a matter of time.”
All of which makes this the right time to get smart about oils
used in your establishments.
WE NEVER COMPROMISE.
Are you sure the Canola oil you’re using
is only Canola oil You would be if it was
Bunge Certified 100% Canola Oil.
When you buy Bunge packaged Canola
products, you get what you pay for,
Certified 100% Canola Oil. It’s our PROMISE!
For more information please contact Bunge at 1-800-361-3043
C A N O
From our farmers,
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FOODS OF THE WORLD
WORDS: Frank Yeo
With the rate of new Thai, Asian Fusion, Sushi or Chinese
restaurants opening, one doesn’t have to look far to see
the growing influence of Asian foods in Western Canada.
“The Asian population in Western Canada has always been very
strong, and growing,” states Marion Chan, principal for TrendSpotter
Consulting. Between South Asians, Chinese, and Phillippinos,
they capture nearly 60 per cent of the visible minority group. Currently,
visible minorities represent about 20 per cent of Canada’s
population, and is expected to grow to 30 per cent by 2031.”
CIBC World Markets Inc. Equity Analyst Perry Caicco recently
said “the rising power of Asian and South Asian consumers” will
dictate food and general merchandise retail over the next 10
years. He added that approximately 70 per cent of all growth in
Canadian consumer spending will come from these groups.
This represents a huge opportunity for restaurateurs to
expand ethnic offerings. A recent Technomic study — Canadian
Ethnic Food & Beverage Consumer Trend Report — found
only a quarter of consumers polled say they are satisfied with
the availability of ethnic offerings at limited-service (22 per cent)
and full-service (24 per cent) chains.
The Technomic study found that eight out of 10 consumers
aged 18-44 (79 per cent) order ethnic foods away from home
at least once a month, compared with just 60 per cent of consumers
aged 45 and older; data indicates that operators do
not necessarily have to menu ethnic items to appeal to consumers
looking for ethnic options; nearly two of out five
consumers (36 per cent), and 43 per cent of consumers
aged 18-34, agree that they enjoy dishes that integrate
ethnic flavours and ingredients into traditional cuisines
and items; two-fifths of respondents (42 per
cent) indicate that they prefer ethnic foods
and flavours that are completely authentic; and three-quarters
of consumers (75 per cent) eat ethnic fare instead of traditional
foods because they are looking for something different, and twothirds
(67 per cent) say they do so to discover new flavours.
“The Canadian consumer has been exposed to a wide range of
ethnic foods and in the recent decades South Asian and Chinese
food have permeated even the smallest towns in Canada,” Chan
explains. “Millennials in particular want a wider variety of ethnic
foods because they have grown up with a more multicultural way
of eating, which is particularly true in the larger cities, but now
also true in the smaller towns,” she states. “While it may still be
considered exotic and different, it is an area the average Canadian
is willing to venture. Foods that are authentic but are still within
the reach of the average Canadian will make the greatest inroads”.
Sourcing authentic ingredients has become a lot easier for
restaurateurs thanks to a vastly improved supply chain. Frobisher
International, a Vancouver-based importer and distributor of
seafood products, has specifically targeted the market for Asian
foods with its newest line of Ocean Mama products, created specifically
to provide Caucasian consumers with authentic
Asian seafood dishes: frozen, value-added breaded
and battered seafood products, along with a variety of
fish fillets, shrimp and squid. They import a range of
ethnic items that appeal to Asian, Philippine, Mediterranean, South
East Asian, tastes, such as seaweed salad, frog legs, eel, head-on Ebi
and Nobashi shrimp, and a wide selection of whole fish. Also new
to the market is their Sriracha Tempura Shrimp, a specialty item
that appeals to a cross-section of customers.
Mark Hendrickson, director of business development, says their
products are semi-prepared by hand, vacuum packed and portion controlled
which takes a lot of the work out of preparing Asian meals. “The
response has been phenomenal among both Asian and non-Asian
chefs.” Their new Sriracha Tempura Shrimp, he says, can be baked or
deep-fried for the same authentic results, making it particularly appealing.
“It is much easier today for the non-Asian chef to add Asian items
to the menu. The expansion of Asian menu items at traditional restaurants
is something we have not seen in the market before.”
If the Technomic study cited above is anything to go by, this
trend will no doubt continue as does Canadian’s love
affair with Asian cuisine.
Solve your biggest floor drain
WORDS: Frank Yeo
News is constantly on
the search for useful
green products for
Here are a few more
TOP GREEN PRODUCTS
Sanitizing Wash ‘n Walk
conquers greasy floors and
reduces cross contamination risks.
Regular floor cleaning is not enough to eliminate dangerous pathogens.
Sanitizing Wash ‘n Walk cleans and sanitizes floors and surface drains,
killing 99.9% of E. Coli, Listeria, Salmonella and Staphylococcus.*
To learn more visit: whycleanmatters.com/wash-n-walk
OR CALL 1 800 352 5326 FOR MORE INFORMATION
*On 5 minutes contact time with non-food contact areas
©2014 Ecolab USA Inc. All rights reserved.
The EPA estimates that only nine per
cent of all plastic is recycled, lagging far
behind all other forms of recycling.
Plastics recycling is difficult due to the
seven distinct types, each requiring different
recycling processes, and each
separated by hand.
This issue is exacerbated by the fact
that more than one billion cleaning spray
bottles are discarded every year in the
U.S. alone, according to Sunstate laboratories,
LLC. This prompted CEO and
Chief Innovation Officer David Shahan to
produce DAZZ, a product that allows
users to reuse the spray bottles.
DAZZ includes a cleaner in a concentrated
tablet. Instead of throwing away the
bottle after each use, users can simply use
another tablet and continue using that bottle.
It also costs about 75 per cent less than
traditional ready-to-use (RTU) cleaners.
DAZZ outperformed the leading
brands in a study at the TURI Lab at the
University of Massachusetts.
SCA Tork Xpressnap
Xpressnap was first introduced in 2003
and has since become the best-selling
napkin dispensing system in North America.
All Xpressnap dispensers feature the
unique One Napkin, Every Time technology
that ensures customers only touch
and take one napkin at a time. In studies,
use of Xpressnap resulted in a reduction
of usage of at least 25 percent when
compared to traditional napkin dispensers,
and has the added benefit of being more
hygienic. The unique AD-a-Glance
display panels on each Xpressnap dispenser
make the most
of valuable tabletop
real estate by doubling
as a display. Completely
Xpressnap dispenser is
as unique as the business
The Xpressnap napkin refills are 100 per
cent recycled, compostable and third party
certified. The 100 per cent recycled fibre
saves energy, water, oil and landfill space,
promoting the use of sustainable solutions.
Tork guarantees that the Xpressnap
One Napkin, Every Time dispenser
uses 25 per cent less napkins when compared
to traditional napkin dispensers.
Dosa Restaurant in San Francisco is a super-green restaurant.
They have made a significant commitment to eco-friendly materials, appliances
and processes. Here’s an overview of the some of the many green and sustainable
design elements that are incorporated into Dosa.
• Energy-star rated equipment was used where ever available
• All refrigeration equipment is on remote condensers located on the roof instead of
self-contained units. The reduction in heat generated within the space reduces the
cooling load and resultant energy usage.
• State of the art condensers have computerized monitoring systems and time clocks
to limit cycling during non-peak use times.
• Where applicable, all equipment was also specified to operate at the higher voltage
(hence fewer amps or actual flow of electricity) for greater efficiency and overall
• Ultra-high efficient equipment for heating, ventilation and cooling (HVAC) of the space.
Units are controlled by an “intelligent” computer system which links all three HVAC units
together and monitors their demand, ensuring that they are working in tandem to be
• Window tinting is applied to the existing windows to reduce heat gain during the day as
well as reduce heat loss at night. The resultant energy savings allowed a reduction of
nearly 20 per cent or 4.6 TONS of HVAC requirements!
• The exhaust system for the hoods in the kitchen has an Energy Management System
(EMS) that registers the heat load under each hood and adjusts the exhaust and makeup
air fan speeds accordingly. EMS allows for maximized energy savings versus a fan
running on high speed during the same period.
• An integrated dimming system on all light fixtures ensures the appropriate level of
lighting is maintained on a daily basis.
• Light fixtures throughout the space use florescent, CFL or LED lamps where applicable.
• (The lay-out of equipment on the roof has been designed to allow for a future solar
voltaic system to be installed. An inverter has been installed along with conduit from the
main electrical service panel to the roof for the future solar installation.)
• The water heating system utilizes a solar water heating system, feeding a 580 gallon
• All faucets and flush valves are below the requirements for low-flow rates. “Touchless”
faucets are installed at all restroom lavatories.
• A “water-less” system in the men’s bathroom saves over 4,000 of gallons of water per year.
• Porcelain tile flooring was specified throughout the dining/bar/lounge areas that are produced
in a closed-loop process that recycles 100 per cent of raw material and water wastes.
• The porcelain contains no added VOCs. With the proper use and maintenance, these materials
help reduce overall off-gassing in efforts to meet LEED interior air quality standards.
• No sealants or waxes are required as they could add harmful VOCs to a building.
• Tile in the employee bathroom is Crossville EcoCycle made from 40 per cent recycled ceramic.
• Plyboo Neopolitan Strand bamboo flooring is not only a beautiful, unique look, its
durability is suited for high-traffic areas with hardness twice that of red oak.
• Storage, office, and employee rooms have Tarkett xf Linoleum flooring throughout, made
of renewable raw materials like linseed oil, resin, wood flour, cork flour and jute.
• No-VOC epoxy flooring/wall coatings are used throughout back-of-house areas for a clean
durable finish. Unlike typical epoxy coatings or fibreglass-reinforced panels (FRP), these
eco-friendly epoxy formulas will not off-gas or contribute to VOCs in the interior environment.
Finishes & Coverings
• All paints were low-VOC, low-odour formulas.
• Wallcoverings are made of breathable and sustainable products that are PVC-free,
non-toxic and made from renewable or recyclable materials.
• Bar counter tops are custom terrazzo made from recycled glass, mirrors, mother-ofpearl,
and low-VOC resins.
• Other counter tops are made from Paperstone Certified, using 100 per cent recycled
content — paper and cement — to create hard, durable surfaces.
• Glass Tile is used on the face of the service bar, and contains up to 86 per cent
• Ceiling tiles contain up to 82 per cent recycled content and the suspension system
contains 30 per cent recycled content — the highest percentage of post consumer
content in the industry.
Sanitizing Wash ‘n Walk
This new innovation from Ecolab has a
formulation that is based on the number
one selling floor cleaner in the foodservice
Wash ‘n Walk. One of
this product’s unique features
is that it needs to
be used with cold water.
Therefore, customers save
energy, as they do not
have to heat water to
wash their floors. This
product has a remarkable no-rinse feature
that also saves customers 38-76 litres of
water per application. That is a savings of
20,820 litres of water per year for the
average kitchen. Not only is Sanitizing
Wash ‘n Walk better environmentally, but
it also can reduce slips and falls, and can
also save on labour, while eliminating
99.9 per cent of dangerous bacteria on
floors. This product can provide cleaner,
safer kitchen floors, and floor drains.
Made from Bamboo
TrueEarth is a Canadian manufacturer
of bamboo products. Their Silk n’ Soft
bathroom and facial tissues and Dragoon
Towels are considered
on the market. The
company also supplies
Bamboo Trays for foodservice. The
products are tree free, BPA free and have a
lower carbon footprint than paper products.
Rational SCC White
When Rational came out with its new
Whitefficiency, a new standard was set in
ovens for energy reduction and maximization
of resources, extending to their
A large proportion
energy, water or
time is eliminated
from the start
through optimal utilization. With its tiny
footprint, this oven replaces 40-50 per
cent of all conventional cooking appliances,
such as ovens, hot air units, tilting
pans, boilers, steamers or grills.
Brokers & Distributors Guide 2015
In what follows we present the…
We have made every effort to be as inclusive as possible.
If your name has not appeared, please contact us for
inclusion in next year’s directory.
250 Rowntree Dairy Road
Vaughan, ON L4L 9J7
Contact Name: Bruce Cribbs
Tel: (204) 633-7594
Fax: (204) 633-3480
Branch Locations: Langley; Calgary;
Winnipeg; Vaughan; Dartmouth; St. John’s.
Product Lines: Leahy/IFP; Heritage
Frozen Foods; Trident Seafoods Inc.; Reinhart
Foods; Ocean Spray; Maid-Rite Steak
Co.; Tetley Tea; Dare Foods; Canada Dry
Mott’s Inc.; Blaze’s Beans; Clover Leaf
& MARKETING INC.
7532 – 134A Street
Surrey, BC V3W 7J1
Contact: Mark Falck
Tel: (250) 213-1029
Fax: (250) 881-1377
Branch Locations: Victoria, Kelowna,
Calgary, Edmonton, Regina, Winnipeg
Product Lines: Arla Foods; Bonduelle;
Calavo Growers; Canada Bread;
Conagra Foods; Give and Go Prepared
Foods; Milford Valley Farms; Safcol
Canada; Mixology; Sweet Street
Desserts; Sunrype; VDI’s Gluten Free
& SALES INC.
Head Office: 400 – 6 Roslyn Road
Winnipeg, MB R3L 0G5
Contact Name: Murray Binner
Tel: (800) 665-0160, Fax: (800) 319-3331
Branch Locations: Regina; Saskatoon;
Edmonton; Calgary; Vancouver
Product Lines: Solis Foods Corp.; Central
Smith; Sara Lee Foodservice; Western Rice
Mills; Bäckerhaus Veit; David Roberts Food
Corp.; High Liner Foodservice; Primo Foods;
Ventura Foods, LLC; Expresco Foods; Kikkoman;
King’s Command Foods, LLC; Lesters
Foods; Country Queen; Bee Maid; Arthur
Roger & Associates Inc.; Agropur, Fine
Cheese Division; Agropur, Cheese & Ihg
Division; Eaux Vive Water; Crosby Molasses
CALKINS & BURKE LTD.
Head Office: 800-1500 W. Georgia Street
Vancouver, BC V6G 2Z6
Contact Name: Ken Jones
Tel: (604) 669-374, Fax: (604) 669-9732
Branch Locations: Calgary, Vancouver
Product Lines: Canned Food
(fruits/vegetables/tuna etc.); Salmon;
Head Office: Suite 400,
1124 Lonsdale Avenue
North Vancouver, BC V7M 2H1
Contact Name: Randy Mullock
Tel: (604) 986-7341 x 104
Fax: (604) 986-5061
Branch Locations: Vancouver, Calgary,
Edmonton, Regina & Winnipeg
Product Lines: Carmen Creek; Citadelle;
Derlea Foods; Happy Planet; Harold T.
Griffin; Rich Products; Shalit Foods; Rose
Packing; Earth’s Own; Gielow Pickles; Kronos;
Ultima Foods; New Market Brands;
Tetley Tea; Fresca Mexican Foods
GOLD STAR INTERNATIONAL
Head Office: #278 Auburn Bay SE
Calgary, AB T3M 0C6
Contact Name: Rhonda Goldberg
Product Lines: Mediterranean Cruise; Pre-made
Sandwiches; Flavoured Snacks; Bar Tools
INFORM BROKERAGE INC.
Head Office: 2286 Holdom Avenue
Burnaby, BC V5B 4Y5
Contact Name: Napoleon Veltri
Tel: (604) 324-0565
Fax: (604) 324-1215
Branch Locations: BC; Alberta;Saskatchewan;
Manitoba; Ontario & Quebec
Product Lines: DAP; 511; Dare; Club
Coffee; Clown Global; Crust Craft;
DAP; Dare; D’Lish; Dole; Etuve; Fentimans;
FGF Brands; Foster Farms;
Fontaine Santé; Furlani’s; Florida’s Natural;
GayLea; Gehl’s; Golden Dragon;
Home Market Foods; In Foods;
Bigelow; Italpasta; JD Sweid; Johnsonville;
Le 5 Stagioni; Misty Mountain;
Monte Cristo Bakery; Norpac; Patrick
Cudahy; Peanut Butter & Co.; Rosina;
Ruiz; Smoke; Sukhi’s; Sweety Pepp
Head Office: 22111 Fraserwood Way
Richmond, BC V6W 1J5
Tel: (604) 273-7035
Fax: (604) 273-6720
Toll Free: (800) 525-5155
Canada’s first foodservice brokerage
house. Complete Western Canadian coverage.
Largest experienced professional
sales force. In-depth knowledge of foodservice,
operations and menu design.
Culinary centre and meeting facilities.
Branch Locations: Alberta; British Columbia;
Brokers & Distributors Guide 2015
PRO-CAN SALES LTD.
Head Office: 305 Minnehaha Avenue
Winnipeg, MB 4A 1A5
Contact Name: Abe Wiebe
Tel: (204) 694-3293 Fax: (204) 694-2521
Branch Locations: Manitoba & Saskatchewan
Product Lines: Shafer-Haggart Ltd.; Golden
Boy Foods; Talia Foods; I. Magid;
DMD International; Caliber Food (Sushi);
Chef Master/Merit Margarine
Head Office: #207-3993 Henning Dr
Burnaby, BC V5C 6N5
Contact Name: Julia Austine
Tel: (604) 876-5688
Fax: (604) 876-5768
Branch Locations: BC, AB, SK & MB
Product Lines: Cardinal Meats; Cascades
Folding Cartons; Continental
Commercial Products; Skoulakis;
Roland Food Corp; Anchor Packaging;
TTS Sales & Marketing; Piller’s;
Inteplast Bags & Film; Bronco Foods;
Cocos Pure; International Paper
Head Office: 101-250 Schoolhouse St.,
Contact Name: Claudia Castaneda
Tel: (604) 771-0113
Branch Locations: Lower Mainland,
BC; Vancouver, BC; Interior, BC; Victoria
Island, BC; Calgary, AB; Edmonton,
AB; Winnipeg, MB; Regina, SK
Product Lines: Basic American Food; Dr.
Oetker; E.D. Smith; Ferrero; General Mills
Canada; Harlan Bakeries; Hormel Foods;
Lamb Weston; McCormick; Ocean
Brands; Tabasco; Trophy Foods; Exceldor
TREE OF LIFE CANADA INC.
Head Office: 6030 Freemont Blvd.
Mississauga, ON L5R 3X4
Contact Name: Fiona Crosbie
Tel: (604) 455-5826, Fax: (604) 881-7131
Branch Locations: Surrey, BC, Calgary,
AB, Montreal, QC
Product Lines: Canned Fruit & Vegetables;
Canned Seafood; Rice; Specialty Cheese;
Gluten Free Natural Organic Specialty
Foods; Ethnic Specialty Foods; Non Dairy
& Specialty Beverages
P.O. Box 13, 155 Hwy 3
Lower East Pubnico, NS B0W 2A0
Contact Name: George Cunningham
Tel: (902) 762-3663
Fax: (902) 762-0551
Product Lines: Split Salt Cod; Boned Salt
Cod; Minced Salt Cod; Split Salt Pollock;
Boned Salt Pollock
B.B.C. SALES & SERVICE LTD.
Head Office: 8235 Swenson Way
Delta, BC V4G 1J5
Contact Name: Ken Robyn
Tel: (604) 589-7802
Fax: (604) 589-7820
Product Lines: Newco Coffee Equipment;
Urnex; Franke Expresso; Elmeco; FBD;
Rockline; 3M Cuno Water Filters
1465 Kootenay Street
Vancouver, BC V5K 4Y3
Contact Name: Chris MacDonald
Tel: (604) 253-5578
Fax: (604) 253-5656
Branch Locations: 562 Victoria Drive,
Vancouver, BC V5L 4E2
Product Lines: Italissima; Mediterranean
Gourmet; Okanagan Falls; Augusto:
Preferisco; Eastern Gourmet; Anna’s Country
Kitchen; Prodotti Pal Sole; Biscotti; International
Gourmet; Frutto Oal Albero Spagnia
CALCANA INDUSTRIES LTD.
Head Office: 5507 – 6th Street SE
Calgary, AB T2M 1L6
Contact Name: John Vancak
Tel: (403) 777-0808
Fax: (403) 777-0807
Toll Free: (800) 778-6729
Product Lines: PH Series Patio Heaters;
Variable Input Burners; Stainless Steel
CANADIAN TRADE HOUSE
Suite 201 – 4216 10th Street NE
Calgary, AB T2E 6K3
Contact: Karen Vicenzino
Tel: (403) 237-8829, Fax: (403) 237-8830
Branch Locations: Toronto, ON;
Product Lines: Hot Stuff; Jones; Quickcakes
CONTINENTAL IMPORTERS LTD.
Head Office: 1856 Pandora Street
Vancouver, BC V5L 1M5
Contact Name: Amy Valagao
Tel: (604) 253-3115
Fax: (604) 253-1331
Product Lines: Olive Oils; Vinegars;
Cooking Wines; Foie Gras; Spices; Pasta;
Tomato Products; Olives; Mustard; Mineral
Water; Pasta Crackers; Salsas; Wild
Salts/ Rice; Truffle Products; Mushrooms;
Cheese; Frozen Fish/Meats/Nuts; Pickles;
Peppercorns; Dry/Canned Beans; Biscuits;
Wafers & Cookies; Chocolate; and many
more lines of product.
DSL LTD. – INNOVATIVE FOOD
Head Office: 14520 128th Avenue
Edmonton, AB T5L 3H6
Contact Name: Reeve Bunn
Tel: (800) 665-1125, Fax: (780) 452-0660
Branch Locations: Calgary, AB; Port
Coquitlam, BC; Winnipeg, MB
Product Lines: Exclusive distributors of Taylor
Equipment: soft serve; grills; frozen
drink machines; Henny Penny: fryers;
combi ovens; merchandising cabinets;
Kold-Draft ice machines; Flavor Burst flavored
GARDEN GROVE DISTRIBUTION
Head Office: 440 Jarvis Avenue
Winnipeg, MB R2W 3A6
Contact: Michael Hawkins
Tel: (204) 777-6484, Fax: (204) 777-1071
Product Lines: Fresh Fruits & Vegetables;
Meats; Food Service Items
Head Office: 2871 Brighton Road
Oakville, ON L6H 6C9
Contact Name: Paul Douglas
Tel: (905) 829-5534, Fax: (905) 829-9914
Product Lines: American Range; Fri-Jado;
Ultra Fryer; Campus Products (Stemshine &
Silvershine); GBS Combistar; Intelichill;
Turbo-Pot; GBS Vertical Broilers
GERHARDS IMPORTERS CANADA
Suite 319 – 1228 Old Innes Road
Ottawa, ON K1B 3V3
Contact: Colin Toevs
Tel: (888) 242-3111, Fax: (613) 563-3807
Products: Monin Natural Flavorings; Ghirardelli
Chocolate; Numi Organic Tea;
Pacific Natural Foods; The Chai Company;
Umpqua Oats; Camino Chocolate; Mountain
Cider; Aiya Matcha; Add A Scoop
Branch Locations: Calgary; Edmonton;
Product Lines: Beverage; Equipment &
Smallware; Paper Packaging & Chemical;
Dairy; Produce; Protein; Grocery; Frozen
1780 Selkirk Avenue
Winnipeg, MB R2R 0N6
Contact Name: Blair Wankling
Tel: (204) 697-1779
Fax: (204) 697-1789
Branch Locations: Winnipeg, Edmonton,
Calgary, Regina, Saskatoon, Vancouver,
Product Lines: Boyd’s Coffee, Cappuccino,
Hot Chocolate, Tea; SlushPuppie;
Thelma’s Lemonade; ICEE; Parrot Ice;
Freezers; Smoothies; Carbon’s Waffles;
Syrups; Juices; Perfect Fry; Pizza Warmers;
Harvest Hot Dogs; Rico’s Nachos &
Cheese; Popcorn; Cotton Candy; Sno-
Kones; Soft Serve Ice Cream & Yogurt;
Ice Cream Cones; Twister, Milkshakes &
Ice Cream Toppings.
J & S FOOD SERVICE
6040 Gateway Blvd.
Edmonton, AB T6H 2H6
Contact Name: Scott Richardson
Tel: (780) 435-5446
Fax: (780) 435-5896
#121, 2312 – 52nd Avenue SE,
Product Lines: ADM; AB Mauri; Vanderpol;
Campbells; Original Cakerie; Solo
Cup; Gourmet Baker; Maple Leaf; Alasko;
Arctic Chiller; Bunge; Richardson Oil; General
Mills; Lantic Sugar; Boulart; Foley’s
Candies’ English Bay; Unilever
KENDALE PRODUCTS LTD.
3187 Stouffville Road, Box 99
Gormley, ON L0H 1G0
Contact Name: Cal Kennedy
Tel: (905) 887-5822
Fax: (905) 887-5240
Toll Free: (888) 887-9923
Product Lines: Pressure Fryers; Warmers;
Condiments & Seasonings; Broaster®
“Chicken Program”; Southern Pride; BBQ
Pitts & Smokers; Mobile & Stationary; Gas
& Electric Models (200lb – 1400lb); Rubs
& Sauce Mixes; Hickory Chips & Harwood
KLONDIKE FOODS INC.
Head Office: 14804- 119th Avenue
Edmonton, AB T5L 2P2
Contact Name: Charmaine Slosky
Tel: (780) 451-6677, Fax: (780) 451-7733
Product Lines: Garbage Bags; Retail &
Institutional T-Shirt Bags; Deli Bags; Produce
Roll Bags; Canned Jalapeno Peppers;
Olives; Beans; Fruit Puddings; Cous-
Cous; Sauces; Food Film Foil; Parchment
Paper; Dinner/Cocktail Napkins; Disposable
Gloves; Aprons; Swipes; Rice Soups
in Bag; Crisps; Cheese-sticks; Peanut-butter;
Syrup & Perogies.
#100-1373 Kebet Way
Port Coquitlam, BC V3C 1G6
Contact Name: Kim Simpson
Tel: (604) 472-0786
Fax: (604) 472-0787
Product Lines: Homogenize Milk; 2%
Milk; Skim Milk; 10% Milk; Half & Half;
18% Cream; Whip Cream; Sour Cream;
Cream Cheese; Chocolate Milk; Buttermilk;
Brokers & Distributors Guide 2015
Courtesy of Shutterstock
MONDO FOODS COMPANY LTD.
Head Office: 40 Otter Street
Winnipeg, MB R3T 4T7
Contact Name: Tom De Nardi
Tel: (204) 453-7722
Fax: (204) 453-3256
Product Lines: Mozzarella; Cheddar Specialty;
Imported; Parmeson; Romano;
Pizza; Tomatoes (canned); Pasta; Fresh
Produce; Chocolate; Baking Goods;
Expreso Coffee; Flour; Olives; General
Grocery; Expresso; Meats
Head Office: 44 Higgins Avenue
Winnipeg, MB R3B 0A5
Contact Name: Ernie McIvor
Tel: (204) 982-4700, Fax: (204) 943-8624
Product Lines: Always Bagels; Butterstone
Baked Goods; Chevalier Snack Cakes;
Dad’s Old Fashion Sodas; Gourmet Nantel;
Greenlee Bakery; Jones Soda; La Bree
Bakery; Mrs. Freshleys Baking; Oakrun
Farm Bakery; Pecos Bill Jerky; Specialty
Bakers; Stuarts Sodas
OTB FOODS INC.
Head Office:177 North Meadow Cr.
Thornhill, ON L4S 3C4
Contact Name: Hector Szulansky
Tel: (905) 889-3323
Product Lines: Texturas: Albert and Ferran
Adria; Olicatessen: Extra Virgin Olive Oil
& Olive products; Syren: Saffron, Selectia I
Quality, Hot-Sweet & Smoked Paprika; Olivar
De Segura: Extra Virgin Olive Oil; Italian
products: Truffle products (sauces-oilsslices-pastes-honey
PRATTS FOOD SERVICE
Head Office:101 Hutchings Street
Winnipeg, MB R2X 2V4
Contact Name: Grant Avery
Tel: (204) 949-3017
Fax: (204) 949-4700
Branch Locations: Winnipeg, MB;
Regina, SK; Calgary, AB
Product Lines: 100 per cent Canadian-owned
and operated, full-line foodservice
distributor including: Fresh Produce,
Fresh & Frozen Meats, Poultry,
Seafood, Groceries, Dry Goods,
Frozen Foods, Ice Cream Products,
Paper, Complete Beverage Programs,
Smallwares/Equipment, Cleaning &
Chemical Supplies, Hotel Amenities
60 Ronson Drive, Unit 6
Toronto, ON M9W 1B3
Contact Name: Jodi Mackinnon
Tel: (416) 866-1177
Branch Locations: Vancouver, BC
Product Lines: Extra virgin olive oils;
spices; Michel Cluizel chocolates; molecular
gastronomy ingredients; grains; sea salt;
oil; vinegars; Dijon; teas, chestnuts; bitters
SEACORE SEAFOOD INC.
Head Office: 81 Aviva Park Drive
Woodbridge, ON L4L 9C1
Contact Name: Sal Battaglia
Tel: (905) 856-6222
Fax: (905) 856-9445
Product Lines: OceanPrime; Housecut Certified;
A Fresh Catch; Full line of fresh and
frozen fish, seafood & live lobsters.
SHAFER – HAGGART LTD.
1038 - 1055 W. Hastings Street
Vancouver, BC V6E 4E2
Tel: (888) 779-7111
Fax: (604) 669-9554
Branch Locations: Calgary, Winnipeg,
Toronto, Montreal, Halifax
Product Lines: Canned Tuna; Salmon;
Shellfish; Fruits; Decidous; Apple; Citrus;
Pineapple; Coconut Milks & Tropical; Vegetables;
Artichokes; Asian; Bean; Olives;
Mushrooms; Peppers; Tomatoes; Rice
SONRAY SALES LTD.
P.O. Box 86368
North Vancouver, BC V7L 4K6
Tel: (604) 986-3401
Fax: (604) 985-6431
Product Lines: Rice & Sauces (Soy &
Seafood); Soy Sauces & Miso; Honey;
Parchment Paper; Coconut Water; Curry &
1570 Clarence Ave.
Winnipeg, MB R3T 1T6
Contact Name: Jamie Campbell
Tel: (800) 665-5090
Fax: (204) 453-5409
Product Lines: Full-line distributor including
Produce; Protein; Poultry; Seafood; Grocery;
Beverage; Frozen & Dairy; Equipment
& Foodservice Supplies
2430 McGillivray Blvd.
Winnipeg, MB R3Y 1G5
Contact Name: Barry Rooney
Tel: (204) 487-3340
Fax: (204) 487-3702
Product Lines: Beef; Pork; Veal; Lamb;
Bison; Processed Meats; Wieners;
Sausage; Chicken; Processed Chicken;
Ducks; Turkey Products; Fish & Seafood;
Appetizers; Frozen Vegetables; Soups; Jam
& Jellies; Cheese; Dressings; Desserts
1460 Cliveden Avenue
Delta, BC V3M 6L9
Contact Name: Melissa Coughlan
Tel: (877) 519-0600
Fax: (877) 519-0606
Branch Locations: Delta; Vancouver;
Nanaimo; Edmonton & Calgary
Product Lines: Sara’s Premium Ice Cream,
Cakes & Desserts
WINDY CITY DISTRIBUTORS
44 Higgins Avenue
Winnipeg, MB R3B 0A5
Contact Name: Peter Yourohenlio
Tel: (204) 982-4700
Fax: (204) 943-8624
Product Lines: Tradition Ste-Julie Fudge;
Jones Soda; Activ Water; Adina (Organic
Holistic Beverage); Specialty Baker; Farm
WORLD WISE DISTRIBUTION
Contact Name: Chris Boreski
Tel: (204) 338-8968
Fax: (888) 346-4963
Branch Locations: Winnipeg; Regina;
Toronto & Calgary
Product Lines: Organic Natural; Gluten
Free; Kosher; L’Ancetre Organic Cheese;
Multiwise Multigrain; Jones Soda; Best
Cooking Flours (Gluten Free); Cavena
Nuoa-Naked Oats; Organic Meats;
Coconut Bliss Ice Cream (Dairy Free);
Island Way Sorbet; Dads Rootbeer; Ethical
Bean Coffee (Fair Trade); Food for Life
Sprouted Grain Breads; Pre-cooked Baked
Potatoes; Gluten Free Pasta; Sol Cuisine
Tofu; Urban Zen Green Tea
Whether it is vegan, lactose free or non-gluten, there are
an ever greater number of ‘alternative diet’ concerns
that restaurateurs must deal with today.
Gluten free is the fasting growing food intolerance (Agriculture
and Agri-Food Canada 2013, 2012), indicating the market for gluten
free products have strong potential for the future. According to
Packaged Facts (2013), Canada’s gluten-free market had a compound
annual growth rate of more than 26 per cent over the past
five years. Increased awareness on celiac disease and intolerance,
increase in product quality, and availability of gluten free products at
mainstream retailers will continue to keep this category on trend.
WORDS: Frank Yeo
Two to three per cent of the population is vegan and another five –
seven per cent vegetarian. It is estimated that a whopping 33 per cent
of the population has some level of dairy intolerance or sensitivity.
What can Restaurateurs do to Cater to This
Pizza Nova is one chain that realizes the market potential for
alternative dietary choices. The company has just introduced dairyfree
vegan cheese to the menu. “Over 20 per cent of Canadians are
lactose-intolerant,” said Domenic Primucci, president. “It is very
important to us that we offer a product that everyone can enjoy.”
Similar to the introduction of gluten-free
crust, Pizza Nova is once again an industry
leader in identifying a growing need of the
consumer, and adapting accordingly.
After thorough product testing, Daiya
Foods was chosen as the supplier of this
specialty product. Daiya Foods is an awardwinning
company based out of Vancouver
British Columbia. Daiya Foods specializes
in producing great-tasting dairy-free cheese
and has won ‘Best New Vegan Product’ for
two straight years at VegWorld Magazine’s
Best in Show Awards.
According to Michael Lynch, vice-president
marketing at Daiya, while the product
is slightly milder in flavour, “it melts
and stretches just like dairy-based cheese.”
Mike Cooke, vice-president of sales,
says “Our Daiya Mozz and Cheddar
Shreds products have been used by many
small chains and independents throughout
Canada … mostly Pizza. In the spring
of 2014, Panago started using our products
and labeling it on the menu and boxes.
With Pizza Nova, we now have nearly 400
locations with just these two chains.”
Gluten-free crusts and pastas are also in
ever greater demand. Distributors such as
Alternative diets such as vegan and gluten
free are options that all restaurateurs should
consider when it comes to their menu.
Bosa Foods have extended their product
ranges to now include these options.
“Bosa has expanded the number of products
distributed to include a range of new
gluten free gnocchi products, gluten free
pasta options, and gluten free pasta
sauces,” says Chris MacDonald, business
development manager. “The company is
constantly searching for and adding on
new products to ensure changing individual
tastes and the preferences of today’s
consumers are catered to”.
“We have certainly seen a shift among
consumers toward more health and dietfriendly
options among both pasta and
sauces,” says MacDonald. Preferisco Pasta
Sauces from Bosa Foods carry the authentic
flavour of Italy. “In addition to the
attractive labelling, this is a line which is
gluten-free and showcases five unique
pasta sauce varieties, including organic
pasta sauce, vodka, tomato and basil,
marinara, and spicy arrabbiata options. All
the pasta sauces we distribute under the
Italissima and Preferisco brands are also
gluten-free and offer a fantastic selection
of traditional and unique sauce options.”
Catering to alternative diets is now a
lot easier because of the effort of manufacturers
and distributors to bring these
types of products to market. Restaurateurs
need only find creative ways to
add them to the menu.
Capitalize on Opportunities to Revitalize
Full Service Restaurants
The full-service segment of the Canadian restaurant
industry has suffered greater traffic loss since the
start of the great recession than have fast food and
fast casual restaurants. With the overall industry not seeing
any growth, FSR operators are in a battle for market share.
Today’s flat market conditions are compounded by pressures
from fast casual and home meal replacement that
meet consumers convenience needs. It is critical that fullservice
operators understand what their customers want
from their dining experience so they can create actionable
strategies to drive sales and traffic.
The key for any FSR operator to grow their business is
to increase customer satisfaction and build loyalty. Value,
food and beverage offerings, service, and atmosphere are
among the top attributes that will increase consumers’ satisfaction
with their dining experience.
Food is About Value, Not Just Price
For restaurant operators to increase cheque averages
requires providing more value to their customers. Food quality
remains the most important value driver when choosing
restaurants and should be viewed as a cost of entry. They are
also seeking innovative ways to remain top-of-mind among
their customers. Many do this by offering unique, creative
menu offerings. Experimenting with new menu items extends
beyond traditional Canadian fare; consumers have become
considerably more adventurous and willing to try new things.
There will be increased attention on offering more unique
menu items and new twists on old favourites, while at the same
time retaining customer favourites. Operators must go further,
however, and add more value by offering their customers:
• The ability to customize
• More choices – portion size – right price
• Fresh ingredients
• Different preparation styles
• More focus on food quality
The bottom line is that operators must develop new and
unique ways to create value for current and new customers.
Satisfying Our Thirst for Beverages
With most things, we like both the familiar, tried and true,
and we like something new. That holds true with our restaurant
beverage selections as well. Both interests have brought about
Lisa des Vignes is account manager - foodservice for The NPD Group Inc.,
which has more than 25 years experience providing consumer-based market
information to the foodservice industry.
For more info, visit www.npdgroup.ca or contact email@example.com
WORDS: Lisa des Vignes
Lisa des Vignes, account
manager – foodservice,
The NPD Group Inc.
a change in mix of beverages consumed
at full-service restaurants in
Canada over time. Full-service
operators can drive higher satisfaction
by placing more focus on beverages,
including beer and wine
selections, fresh coffees, frosted
beer glasses, and a variety of cocktails.
Improving the beverage experience
is a win for consumers and operators. It can lead to happier
customers and a higher-scale perception of the restaurant,
while adding margin to the operator’s bottom line.
There are certain “triggers” that can entice consumers to
order specific food and beverage offerings thereby increasing
the average spend. In an effort to drive an increase in eater
cheques, consider leveraging the influence of groups at a fullservice
restaurant. We experience it time and again, we are
near the end of the meal and someone in the group decides
to order a specialty drink or dessert; it is likely that a number
of others will follow suit.
Additionally, consumers in the Canadian marketplace
told us that they would find pairing wine with a unique
menu item appealing. They also indicated that beer, a
mixed drink/cocktail and specialty coffees are often considered
to be a special treat. Positioning these menu items
as special or something that cannot be easily replicated at
home would resonate with consumers.
Additionally, placing more focus on hot specialty coffee
will have particular appeal with younger adults as those
who are older are more inclined to order traditional brewed
coffee. Hot specialty coffees not only boost cheques, they
help expand incidence outside of the morning meal. Incidence
is still highest at the morning meal, but hot specialty
coffee is gaining ground at supper and snack occasions.
A changing, complex marketplace sometimes requires
peeling back the layers and revisiting the basics. The New
Year surely will bring more changes, but if FSR operators
go back to the basics of understanding and focusing on customers,
it will be a more successful and prosperous year.
The opportunity exists to drive sales and traffic by focusing
on food and beverage quality to bring customers back. Use
menu innovation as a competitive differentiator to increase
customer satisfaction and eater cheque.
Courtesy of Shutterstock
WORDS: Ronda Payne
Tonight, serve an evening
they’ll remember forever...
Tonight they are yours. To enchant. To delight. To wow.
Only Mirabel offers the consistent and exacting quality
shrimp you demand from sustainable sources worldwide.
Bring them back with a meal they’ll remember.
Long known as “the other protein”, seafood has taken its place
at centre stage. Whether customers are looking for healthier
choices, a wider range of options or unique taste experiences,
the seafood category is here and ever-changing.
Some things will remain the same as the market grows. Staples,
like fish and chips, will maintain their place while flavourful creations
find their way onto menus from QSRs to fine dining establishments.
Ron Walters, director of foodservice marketing with High Liner
Foods, explains. “Traditional favourites like fish and chips and that
kind of thing are still very stable,” Walters says. “There is strong
growth in more of the hand-held items like fish tacos, fish burritos.”
The fish taco has escalated due to TV food truck shows featuring
the dish, according to Tom Grande, senior vice-president of Teja Food
Group. Grande and Walters have seen fish tacos include battered pollock,
cod, grilled mahi mahi, basa, albacore and even shrimp.
Fish and chips has grown into haddock, cod and basa due to the
high price of halibut, while seafood appies continue to rise in popularity.
Walters also predicts more growth in tilapia, basa and
Emma Hyatt, account specialist foodservice with The NPD
Group agrees with Walters’ statement on what’s driving the market
today, “The favourites remain the favourites. Seafood has had good
strength over the past seven years.”
Customers will continue to demand seafood options that are sustainable,
flavourful and affordable.
Allison Auld, assistant marketing manager with Clearwater
Seafoods notes that Clearwater has been
committed to sustainability since day one.
White Rock Boathouse Restaurant noticed
wild fish outselling farmed fish three to one
in their restaurant.
“We’ve been ahead of the sustainability
trends,” she says.
High Liner set and met its criterion that
99 per cent of its products would be sustainably
sourced by the end of 2013 proving
the move to sustainability is no trend,
it’s simply the ante to play the game.
It’s an important aspect of the industry
says Larry Borden, general manager of
the White Rock Boathouse Restaurant.
“We’ve been Ocean Wise since the program
began,” he notes. “And wild.”
In fact, when frozen wild salmon was
on the Boathouse menu, priced higher
than fresh farmed, Borden says the wild
fish outsold the farmed three to one.
Ocean Jewel Seafood has experienced
the same demand according to Mark
Tytel, the company’s national director of
foodservice sales and marketing.
“We’ve seen more requests for sustainably
caught product, more emphasis on
the local product,” Tytel notes.
Sustainability programs can be confusing
leaving restaurants relying on suppliers
to ensure product meets requirements,
but in time the collaboration between
Ocean Wise and other certification
groups will lead to more commonality.
Obviously, price also plays a major role.
The cost reduction of lobster saw QSRs,
which had not played in the seafood
“With commodity costs for
other proteins on the rise, we’re
seeing a shift where seafood is
getting more attention and a
larger share of the menu.”
space, incorporating it into menu features.
“Seafood is a global commodity,” comments
Grande. “And over the last year we
have seen a huge increase in shrimp,
salmon and halibut pricing. This impacts
what seafood items restaurants feature.”
“Unfortunately, this year restaurants
are in a lot of trouble,” says Tytel. “The
price of beef has skyrocketed to the point
that it’s at the highest point it’s been in 40
years. You might see people dropping off
beef offerings and [adding] more fish
He pegged the year-over-year growth
of seafood poundage at about 20 per cent.
“With commodity costs for other proteins
on the rise, we’re seeing a shift where
seafood is getting more attention and a
Arr, it’s a crust ye want
High Liner has
Upper Crust line
with a crust on top
of the fillet, delivering
from the blend of
seafood and coating.
This is an easily prepared and served
product in seven varieties including cod,
tilapia, salmon and sole.
Perfect size, pre-cut
Teja Food Group’s
Taco Cut Cod is the
ideal addition to the
company’s ‘Appy Fish
line and makes the
increasing trend of
fish tacos a snap to prepare. The pre-battered
cod joins the Haddock Bite, Halibut
Bite and Fish on a Stick offerings in the
line with more fish and less batter.
There’s no need to be crabby
Phillips fresh blue
crab meat comes
from the eastern city
of Baltimore and has
been represented by
Ocean Jewel Seafood
for 10 years. As part
of the company’s complete line of seafood
products, the pasteurized blue crab allows
restaurants to make the perfect crab cakes.
Flexibility and time savings
To give restaurants
more flexibility plus
time savings in the
kitchen, High Liner
offers the Pan Sear
Selects line which
can be pan-seared,
baked, flat-grilled or deep fried. Each portion
is 5 oz. and there are four flavours
from Asian inspired to garlic and herb.
To bring more
flavour and less work
to restaurant kitchens,
has introduced Scallops
& Sauce, a combination
of wild-caught Patagoinan scallops and
signature chef-inspired sauces. Add to
pasta, rice or other ingredients to quickly
create a customized seafood dish.
larger share of the menu,” adds Auld.
Walters notes that the complexity of
the category allows suppliers to work
with restaurants to meet their needs.
“I think the opportunity for seafood is
endless really,” he says.
Hyatt notes the decline in sales earlier
this year has been in the supper segment.
The less expensive day parts have contributed
to the premium offerings at some
of the QSRs.
Tytel adds to Hyatt’s observation,
“You’re seeing a lot of lobster grilled
cheese, lobster poutine and lobster rolls.”
And Auld states dishes like lobster mac n’
cheese and ravioli are delivering affordable
“Because we’re West Coast B.C., it’s
about being local, fresh and wild,” says
Borden. “We’re getting a younger demographic
for special occasion dining and
they want more of a dining experience.”
Seafood’s vast array makes it a flexible
protein for any menu. Offering sustainable,
flavourful seafood will continue to
drive customers whether they want a
snack option or an extravagant dinner out.
CHEF OF THE WEST
When Chef Scott Bagshaw first stepped foot into a
restaurant kitchen at the age of 15 he had no idea that
the kitchen would become his livelihood and passion.
“I was a dishwasher at an East Side Mario’s,” Bagshaw recalls.
“I was so young and surrounded by so many bad things for the
first time. I was oblivious.”
Bagshaw originally graduated from Education in Australia and
while teaching started cooking as a means to an end. “I really
didn’t enjoy teaching so I quit and went back into the kitchen. I
hadn’t realized how much I enjoyed it until that point. That was
when I decided to follow my passion.”
Bagshaw opened his first restaurant, Deseo Bistro, in 2010 at
the Royal Albert Arms Hotel in Winnipeg. “I had a good run
there, but then we had a huge flood and it wiped everything out.
We started from scratch at the current location on Osborne.”
The menu at Deseo Bistro is heavily influenced by French
technique, but more modern and American in execution.
“I get as creative as I like, but always being aware of the limitations
of the kitchen and the limitations of Winnipeg diners to
truly embrace some ideas.”
Creativity was one of the reasons Bagshaw aspired to open his
“I opened the restaurant because I was tired of working for
other people. Not that I had bad employers; I just needed complete
creative control. I am a control freak, slightly OCD and
restless. I would have made a good goalie apparently.”
However despite being in control he did face financial challenges.
“My suppliers helped me out big time, and some friends and
family helped out financially. Somehow I got it done,” he shares.
With Deseo Bistro under control at its new location
Bagshaw decided to take the step of opening Enoteca
in July 2014.
“I always wanted a small restaurant where I could oversee
everything. Something that was far more manageable (Deseo
has 84 seats; Enoteca has 32). I wanted to have a smaller menu that
was more focused and a bit more complex, and a bit more creative.”
Enoteca’s menu is just that. The menu changes every six
weeks along with the wine list.
“I do what I want. This restaurant is quite simply an extension of me
in almost every regard. It is still heavily French influenced,” he states.
Enoteca had a very quick turnaround as it took three weeks
from start to finish. “It was a finely tuned machine — permits,
demo, reno — everything. I was so single-mindedly driven. I had
never felt so certain about anything.”
His drive and enjoyment of overseeing everything may
lead him to open another restaurant
in the future.
“Like I said I am restless. I would like
to get one more under my belt; small
still — maybe a little bigger than Enoteca.
Then start to take it easy. I am 40,
and 20 plus years of the industry can
take a toll on you physically,” he shares.
With two restaurants under his belt
Bagshaw feels that his greatest professional
achievement so far is that he is WORDS: NICOLE SHERWOOD PHOTOGRAPHY: STEVE SALNIKOWSKI
Chef Scott Bagshaw enjoys being his own boss.
FROM SCRATCH : WILD BOAR AND PRAWNS
INGREDIENTS: FOR THE BOAR
Wild boar belly 2 lt water 1 Tbsp pepper corns
8 bay leaves 1 Tbsp juniper berries 1 knob ginger sliced
1 Tbsp coriander seed 1 Tbsp mustard seed 12 cloves garlic
3 cups sugar 1 cup salt 1/2 Tbsp curing powder
1 bottle Riesling
Score the boar belly. For brine, all other ingredients in sauce pot, minus the Riesling,
bring to boil, simmer for 10 minutes, remove from heat and cool. Place belly in brine for
12 hours. Remove Belly from brine, pat dry and place on baking rack in roasting pan,
scored side up. Empty Riesling into pan, liberally s&p the belly, cover with cling film then
tin foil. Place in 265c oven for 12 hrs. Remove from oven, cool, reserve juices. Place belly
between two no stick baking sheets and weigh down with a case of canned tomatoes,
piquillo peppers, olives, whatever, for 2 hrs until completely cold. Trim and portion
INGREDIENTS: FOR PRAWNS
12 16/20 white prawns, cleaned and deveined. 1 shallot diced
Zest of 1 lemon
1 egg white S&P
4 pieces Serano thinly sliced
Purée all ingredients minus Serano in robocoup, Place Serano on cutting board and pipe
the purée onto and roll. Wrap with cling film tightly. Steam for 7 minutes
INGREDIENTS: FOR ROMESCO
12 roasted piquillo peppers 1 cup toasted Marcona almonds
2 shallots sliced 1/2 cup sugar
1/2 cup sherry vinegar S&P
Caramelize the shallots and sugar. Add almonds, peppers & S&P. Reduce till liquid is
mostly gone. Purée in robocoup
INGREDIENTS: FOR SHERRY SAUCE
Reserved liquid 2 cups Sherry fino 1 cup veal glacé
Combine all ingredients in sauce pan and reduce by 2/3. Push through fine mesh chinois.
INGREDIENTS: FOR PARSNIP
4 parsnips cleaned & chopped 1 bay leave 2 shallots
8 pepper corns 3 sprigs of thyme 1 litre chicken stock
2 cups homo milk 1/4 cup labneh Salt
In a pot place all ingredients except for labneh. Cook covered for 13 minutes then let rest
till cooled. Remove parsnip and purée in robocoup with 2tbs reserved liquid from cooking.
Add labneh & salt
• Place boar belly fat side down and the white prawn roulade on a no stick pan
and place in a 400c oven.
• Heat Sherry sauce in a pan and mount butter when ready to serve.
• Place heated piece of belly in white serving bowl.
• Pipe a dollop of parsnip purée on one side of belly.
• Place a quenelle of Romesco on top of boar belly.
• Place a 1 inch piece of prawn roulade on top of belly.
• Pour sauce into bowl.
• Garnish with micro cress
ly enjoying the job for the first time.
Bagshaw hit some bumps in the road during
his younger days as a chef, but has
learned from his experiences.
“I am a very opinionated person. You
will never have a hard time figuring out
what kind of mood I am in or how I feel
about something. What I have learned is
when and where to pick your battles. It is
something you need to experience first-
hand. Learn from your mistakes, mature
and move on,” Bagshaw explains.
It may be those life lessons and maturity
that makes his future goals in the
industry so simple and noble.
“My future goals are keeping my staff
happy, engaged and creative, so that they
can get out there on their own one day.”
STEP BY STEP
Bring brine to a boil and let simmer
for 10 minutes
Place boar (fat side down) and white
prawn roulade in 400c oven
Aliments ED Foods is Now HALAL Certified
Aliments ED Foods has announced that the LUDA Brand now
includes over 35 HALAL certified products. “For years the Halal
foodservice community has been asking to have our high quality
LUDA products available to them. We are proud to say it is now possible”
says Robert Eiser, president of Aliments ED Foods. The population
consuming HALAL products is significant in Canada and is
expected to increase rapidly over the next few decades — statistics
show that the Muslim population in Canada will increase by three
million people within the next 25 years.
New, Small-Batch, Caesar Cocktail Mix
For years, Canadians have been drinking the Caesar - a tomato,
clam juice and vodka-based beverage — without having any other
real choice in mixes than the traditional mass-produced varieties
available on most grocery store shelves. What’s more, these massproduced
mixes often have MSG, high fructose corn syrup and
more artificial colours and flavours than one would care to count.
Walter All-Natural Craft Caesar Mix is different. It’s made with
nothing but real whole ingredients, and packaged in glass bottles
free of PET and other plastic by-products. Proudly crafted in
small batches in Toronto, using vine-ripened tomatoes, Worcestershire
sauce, hot sauce, grated horseradish, select spices and real clam juice from the North
Atlantic, Walter is a fresh premium spin on the classic Canadian cocktail.
Wild-caught Alaska Seafood Takes Centre Stage
High Liner Foodservice has launched their premium Alaska
Seafood products within the Signature Brand Portfolio. The new
offering includes Alaska Halibut, Pacific and Black Cod, plus
Sockeye Salmon. These products are wild-caught in Alaska and
all natural with no additives or preservatives.
They are responsibly sourced, Ocean Wise recommended,
and products of the U.S.A. These delicious products, available in
several sizes, will add elegance and quality to any menu.
For More Information Contact: Andrea Benson, marketing
manager, High Liner Foodservice 905-761-4102. Photos Courtesy of Alaska Seafood
New DARE Two-Pack Simple PLEASURES Cookies
Simple Ingredients…Simple Serving!
Dare starts with just 10 or less simple and familiar ingredients, plus
provides more protein and less calories, fat, sodium and sugar than
other similar products in the market. With no artificial colours and
flavours, cholesterol or trans fat and low in saturated fat, you wouldn’t
possibly be thinking we’re talking about a tasty treat. But we are! Dare
Simple PLEASURES Digestive and Social Tea cookies are in a handy
new portion pack. These peanut-free treats are perfect for healthcare,
daycare, travel or along with any beverage. It just doesn’t get any simpler than this.
For more information, please contact: firstname.lastname@example.org
F O R T H E P R O F E S S I O N A L
Chesher has announced the launch
of NABOO by Lainox, an Ali Group
company in Treviso IT.
Chris Koehler stated, “NABOO is not
just another combination oven. NABOO
is the new device for cooking and represents
a significant breakthrough using
tablet style technology and linking an
exceptional cooking platform to the
Lainox cloud. NABOO offers our clients
a rich and constantly evolving resource
library filled with complete recipes
including the history and origins of the
dish, the ingredients required to
make it, step by step instructions
how to prepare the dish and of
course the ability to click one button
to download the recipe right to
your NABOO. The process is simple,
unique and even offers a collaborative
approach to the chef community
for their recipe submissions.
NABOO provides our customers with the
Interactive Cooking System which not
only provides transparency about the
recipe but leaves the architecture completely
open for a chef to modify and
customize to achieve their personal culinary
style. As such, NABOO is the chef’s
device for cooking.”
Miles Chesher went on to say, “The Wi-
Fi technology allows Chesher and its service
partners to do remote diagnostics on
a unit and thereby significantly improve
the first time fix rate should there ever be
the need for a service call.”
Bosa Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Bunge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Campbell’s Foodservice . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Dairy Farmers of Canada . . . . . . . . . . . . . . . . . . . . . 14, 15
Ecolab . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Emerald Expositions . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Export Packers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Faema Canada Ltd. . . . . . . . . . . . . . . . . . . . . . . . . . 19, IBC
Fast Kitchen Hood Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Frobisher International Enterprise Ltd . . . . . . . . . . . . 28
Heinz North America . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
High Liner Foods Inc. . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
MB Restaurant & Foodservice Assoc . . . . . . . . . . . . . . 24
Pratts Wholesale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3, 35
Rational Canada Inc . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Rock Creek Restaurants . . . . . . . . . . . . . . . . . . . . . . . . IFC
SIAL Canada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Steelite International . . . . . . . . . . . . . . . . . . . . . . . . . OBC
Thunderbird Machinery. . . . . . . . . . . . . . . . . . . . . . . . . . 8