(left to right) Kevin Banno,

director of operations and

Justin Ault, founder


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

franchise you invest in a restaurant that excels in all daypart service such as

lunch, happy hour, dinner and late night. We even have brunch menu for those

locations that want to sell it. And it’s all done for up to half of the price. Our locations

are typically 5000 sq. ft. plus but can be fitted to your required space and reside in

stand alone and end-cap mall locations. We give you the complete package. A competitive advantage

to succeed is provided in relation to purchasing, real estate, design, training and marketing.





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

prepared products.

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

e-mail: editorial@mercury.mb.ca

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


Publisher & Editor: Frank Yeo Associate Publisher/National Accounts Manager: Elaine Dufault Editor/Editorial Coordinator:

Nicole Sherwood; Advertising Consultants: David Bastable, Melanie Bayluk, Robin Bradley, Sheilah Davila, Loren Fox, Edna Saito.

Circulation Department: circulation@mercury.mb.ca Advertising Production Manager: Marsha Coombe; Creative Manager: Sarra Burton

Publisher: Western Restaurant News is published quarterly by Mercury Publications Limited – 1740 Wellington Ave., Winnipeg, Manitoba R3H 0E8 Telephone (204) 954-2085.

Fax (204) 954-2057 E-mail: mp@mercury.mb.ca. Associate Publications: Western Grocer Magazine, Western Hotelier, Commerce & Industry Magazine, Bar & Beverage Business, Bars

et Boissons, C-Store Canada, Votre Dépanneur Editorial: The contents of this publication may not be reproduced in whole or in part without written consent of publisher. Photo

credits not given unless requested in writing along with photo submission. Circulation: Western Restaurant News serves the restaurant and allied non-food industries.

Readership includes distributors, brokers, manufacturers, wholesalers, institutions, independent restaurateurs and chain operations, in the four

Western Canadian provinces of Manitoba, Saskatchewan, Alberta, British Columbia and the Northwest Ontario area. Subscription Rates: $35.00 for

one year, $52.00 for two years, $67.00 for three years. Canadian rates only.

CPM Sales Agreement #40062509. ISSN#1492-6466. Return undeliverable Canadian addresses to Circulation Dept.

1740 Wellington Ave., Winnipeg, MB R3H 0E8 email: circulation@mercury.mb.ca Printed in Canada

For Western Restaurant News Advertising & Profile Information contact:

Elaine Dufault – Associate Publisher/National Accounts Manager

1-800-337-6372 ext 213 or e-mail: edufault@mercurypublications.ca


4 wrn

wrn 5

THE news


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

Tomato Soup

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-

Jeff O’Neill

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

second location.

“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

with Chicken

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,

visit CampbellsFoodservice.ca

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.

6 wrn

THE news

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.”


Quick Service Restaurants

have Uphill Battle to Drive

Visit Growth over Next

Several Years

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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8 wrn


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



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

breakfast sausage.

“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

12 wrn

wrn 13

“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

patrons drooling.

Cheese Please

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

Canadian feta.

“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.


14 wrn

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

are maximized.)

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!

wrn 17

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

kitchen equipment

is the ventilation

hood, yet it too can

achieve substantial

Naboo by Lainox

links to the Lainox

cloud and provides

a constantly

evolving resource

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

streamline operations

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

preferential choice

and contracted supplier

of dough mixers

to YUM! Brands

Thunderbird Food

Machinery Inc.

provides remarkable

durability with

products, including

the TDR-36

automatic dough

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.


18 wrn

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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

wrn 21

Product Showcase

Add Asian Flair to

Traditional Affair

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

salad dressing.

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

your creativity.

Decrease Sodium without

Compromising Taste

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



saw moderate

growth and

continue to match

culinary trends.

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

22 wrn

wrn 23

over to The Smith, operated by

Sparrow Hotels, which also

oversees Era Bistro, the restaurant

set inside the newlyopened

Canadian Museum

of Human Rights. WOW

Hospitality, the province’s

biggest foodservice conglomerate,

also opened

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

food-to-liquor ratio.

“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

Dwayne Marling,

vice-president, Manitoba-Saskatchewan,

Canadian Restaurant

and Foodservices


Scott Jocelyn,

executive director,

Manitoba Restaurant

and Foodservices


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

healthier choices.

“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

Vitamin E.”

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


the right

oil for the

job and


it can save

money and




24 wrn

wrn 25


the right


is important

for any


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

come though.

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

System Filtration

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.


26 wrn





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







From our farmers,

our communities to you!


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.

wrn 29

Solve your biggest floor drain

grime problems


WORDS: Frank Yeo

Western Restaurant

News is constantly on

the search for useful

green products for

your restaurant.

Here are a few more

to consider:



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


*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

customizable, each

Xpressnap dispenser is

as unique as the business

it serves.

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.

wrn 31

Super Green

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

energy savings.


• 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

most efficient.

• 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

holding tank.

• 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

recycled content.

• 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

industry, Ecolab’s

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

among the

most environmentally

friendly products

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

of the

consumption of

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…

Brokers and

Distributors Guide

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.



Head Office:

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

Seafood; Athena




Head Office:

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



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


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

& Toronto

Product Lines: Canned Food

(fruits/vegetables/tuna etc.); Salmon;

Frozen Seafood.


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


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


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;

Saskatchewan; Manitoba

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wrn 33

Brokers & Distributors Guide 2015


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.,

Coquitlam, BC

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


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



Head Office:

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


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


Head Office:

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


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



Head Office:

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;

Kelowna, BC

Product Lines: Hot Stuff; Jones; Quickcakes


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.



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



(2013) LTD.

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


Head Office:

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;

Delta; Winnipeg

Product Lines: Beverage; Equipment &

Smallware; Paper Packaging & Chemical;

Dairy; Produce; Protein; Grocery; Frozen


Head Office:

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,

Nanaimo, Seattle/Kent

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.


Head Office:

6040 Gateway Blvd.

Edmonton, AB T6H 2H6

Contact Name: Scott Richardson

Tel: (780) 435-5446

Fax: (780) 435-5896



Branch Locations:

#121, 2312 – 52nd Avenue SE,

Calgary, AB

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


Head Office:

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


www.southern-pride.com or


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



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.



Head Office:

#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;

Mascarpone Cheese

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Brokers & Distributors Guide 2015

Courtesy of Shutterstock



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


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



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


Head Office:

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


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.


Head Office:

1038 - 1055 W. Hastings Street

Vancouver, BC V6E 4E2

Contact: N/A

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


Head Office:

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 &

Chatni Sauces


Head Office:

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


Head Office:

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



Head Office:

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


Head Office:

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



Head Office:

Winnipeg, Manitoba

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

Growing Demand

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.”

36 wrn

wrn 37

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.

38 wrn


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 lisa.desvignes@npd.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.

Parting Thoughts

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.

wrn 39


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.

1.800.387.7422 highlinerfoodservice.com

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

Atlantic salmon.

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.

wrn 41

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

42 wrn



Arr, it’s a crust ye want

High Liner has

introduced the

Upper Crust line

with a crust on top

of the fillet, delivering

maximum taste

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

and battered

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.

Saucy scallops

To bring more

flavour and less work

to restaurant kitchens,

Clearwater Seafoods

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.

wrn 43



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

own restaurant.

“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

Creative Control

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



Chef Scott Bagshaw enjoys being his own boss.



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


12 16/20 white prawns, cleaned and deveined. 1 shallot diced

Parsley chopped

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


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


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.



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.”




Bring brine to a boil and let simmer

for 10 minutes


Place boar (fat side down) and white

prawn roulade in 400c oven



Slice boar

Plating dish


44 wrn

wrn 45


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: foodservice@darefoods.com



Chesher Launches


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

46 wrn

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