WRN WINTER 2015 (WEB)

(left to right) Kevin Banno, 

director of operations and 

Justin Ault, founder 

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EDITORIAL FRONT 

WESTERN RESTAURANT NEWS 

ON THE MENU 

Features 

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 

41 

21 

13 

31 

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 

Departments 

6 The News 44 Chef of the West 

46 New Products 

10 

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 

VISIT WRN WEBSITE WWW.WESTERNRESTAURANT NEWS.COM 

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THE news 

F O R T H E P R O F E S S I O N A L 

Campbell’s ® Signature 

Chicken Corn Chowder 

with Sweet Peppers 

photo credit: laura McGuire 

Tacofino’s New “Taco Bar” Brings 

Bold New Flavour to Gastown 

The West Coast’s beloved Tacofino is set to serve up its 

signature brand of eclectic, Mexican-inspired cuisine in 

downtown Vancouver this January when it officially unfolds 

its new flagship Taco Bar in a fully restored heritage space 

in historic Gastown. 

Located in Blood Alley Square on the site of former Gastown 

landmark Pig & Whistle, the Taco Bar will boast 3,000 

square feet of space, a heritage brick façade and interior as 

well as a 420 square foot patio. The new space is 

best described as two restaurants in one: the main 

entrance opens on to an 80-seat dining room and 

lounge with an expansive 20-seat bar featuring 

tequila- and mezcal-forward cocktails, eight taps 

with a selection of local beers and Mexican and 

import cerveza available by the bottle and can, 

while a separate entrance at 15 West Cordova preserves the spirit of the iconic 

Tacofino food trucks by offering grab-and-go burritos and tacos. 

“This is definitely an exciting new chapter in our ongoing story,” said Tacofino Cofounder 

Kaeli Robinsong, who first launched the Tacofino brand with Jason Sussman 

“This is definitely an exciting new 

chapter in our ongoing story.” 

when the duo opened the original Tacofino 

Cantina food truck in Tofino in 2009. Five 

years later, Tacofino has become a phenomenon, 

encompassing four food trucks, three 

restaurants, a loyal following and a lineup of products that are Ocean Wise-approved, 

antibiotic- and hormone-free, raised ethically and made locally. “We’re looking forward to 

showcasing our new space and unveiling an expanded menu that will offer Tacofino 

favourites alongside some new and imaginative dishes and share plates.” 

Mary Brown’s Famous 

Chicken & Taters 

Open First B.C. 

Location in Kelowna 

Mary Brown’s Famous Chicken & 

Taters, the Newfoundland originated 

Quick Service Restaurant concept, is 

expanding the popular brand from 

coast-to-coast, opening the doors to 

the first of many B.C. restaurants last 

December. 

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 

flavour 

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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

ON OUR COVER 

It’s become a cliché for restaurateurs 

to claim they provide guests with 

a unique dining experience. 

But Justin Ault and his wife 

Lea are doing just that, in the 

truest sense of the term. 

WORDS: Robin Brunet 

The couple are the creators of Hapa Izakaya, 

which boasts four venues in Vancouver, one in 

Calgary and two in Toronto, and has won a 

slew of accolades from restaurant reviewers since its 

launch in 2003. 

Justin, 44, discusses his approach to modern Japanese 

cuisine at his newest Vancouver restaurant in Coal 

Harbour, amidst the bustle of convention centre traffic. 

He’s ordered Umi Roll, Teriyaki Ishi-Yaki, Gomaae 

and many other dishes to demonstrate the breadth 

of his menu. The food is delicious, but what really 

makes Hapa Izakaya unique is the quantity and 

when-ready delivery of the food. “Izakayas in Japan 

used to be dark, smoky drinking houses in which 

patrons ordered numerous small dishes — somewhat 

like tapas,” he explains. “The concept is the same 

today but minus the smoke, and the restaurants are 

fun, boisterous, high energy places.” 

While ubiquitous in Japan, izakayas are far less common 

elsewhere (only 35 operate in New York City) and 

were unknown in Vancouver when Justin and Lea 

pooled their life savings and took over a 1,800 square 

foot former deli on Robson Street almost 12 years ago. 

Although Robson and the subsequent restaurants 

were popular from the get-go, there’s still some confusion 

amongst foodies about what Justin and Lea are 

offering. “The stereotype persists of a Japanese restaurant 

being red lanterns above a sushi bar instead of the clean 

lines and modern brown wood minimalism of our 

venues, so some people assume we’re fusion and not 

authentic,” laughs Justin. “But izakayas over the generations 

have amalgamated elements from other cuisines: so 

in fact we’re extremely true to the concept of izakayas.” 

As is the case with tapas, izakayas virtually guarantee 

a satisfying dining experience. Justin explains: 

“Instead of ordering a single meal and running the 

risk of being disappointed, at our izakayas you order 

numerous dishes: even if one isn’t to your liking, the 

odds are someone in your group will like it and 

meanwhile you can focus on the other items.” 

The friendly and outgoing Justin, who is fourth 

generation Japanese Canadian, began life in the logging 

community of Port Alberni on Vancouver Island. 

The journey from there to restaurateur was circuitous, 

but logical. The elements included: an early 

10 wrn wrn 11

Hapa Izakaya has seven locations in Canada. 

SPRING MENU 

Courtesy of Shutterstock 

WORDS: Carly Peters 

determination to avoid joining the forest 

industry; a subsequent stint as a hotel bellhop 

while in university (“where I discovered 

I loved interacting with the public,” 

he says); and a strong desire to explore his 

heritage, which ultimately caused him to 

relocate to Tokyo in the 1990s. 

Employment first as a lumber salesman 

and then as a broker made Justin financially 

well off but emotionally unsatisfied. 

Frequenting izakayas with friends helped 

him soothe his frustrations, and by the 

time he met Lea in 2001, a notion of what 

to do with the rest of his life was rapidly 

taking shape. “That year I quit trading 

and became an apprentice at different izakayas 

in Tokyo, doing everything from 

dishwashing to clean-up,” he says. “It was 

exhausting. Every night I collapsed into 

bed — and I loved it.” 

Returning to B.C. in 2002, Justin and Lea 

focused on an area of Robson Street where 

LOOK FOR THE UPCOMING 

FEATURES IN OUR NEXT ISSUE 

SPRING 2015 (Release date: April) 

• Provincial Focus: Saskatchewan • Franchise Directory 

• Ethnic Foods • Summer Fare Menu • Summer Patio 

• Sourcing Local Foods • Pork • Dairy 

• Leveraging Your POS • Cleaning 

• Cold Beverages: • Beer 

Japanese ex-pat residents congregated, and 

they knocked on doors to see if anyone was 

willing to sell their business. The proprietor 

of a deli was eager to move on, so the couple 

wrote a cheque, recruited a head chef 

they knew in Tokyo, transformed the space 

into an authentic izakaya — and the rest is 

history. (The restaurant would ultimately 

expand to accommodate 220 guests.) 

As was the case with subsequent Hapa 

Izakaya openings, Justin and Lea didn’t 

announce Robson Street with any marketing 

strategy — not even a newspaper ad. 

“Instead, the ex-pat community flocked to 

the establishment, and this encouraged the 

greater neighbourhood to check out what 

was going on,” says Justin. “To this day, 

this is the pattern — along with 

great newspaper reviews — that 

makes our venues a success.” 

Unsurprisingly, Justin and Lea 

have no marketing specialists on 

staff, nor do they have a five-year 

plan. But with an eight- and a 10-year-old 

daughter vying for attention, they do 

have an idea of where they ultimately 

want to take their brand. “It would be 

great if we still owned a few venues in 10 

years but maybe franchised out several 

dozen operations,” says Justin. “That 

would give us more time for a family life.” 

In the meantime, the couple are committed 

to the long hours. Surveying his 

loud, busy Coal Harbour eatery, Justin 

smiles. “All kinds of guests are coming 

through our doors, and we honestly love 

showing them a good time,” he says. “I 

always wondered what an ex-pat like me 

could possibly do with intimate knowledge 

of two cultures — and now I know.” 

WRN 

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. 


12 wrn 

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“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 


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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 

wrn 19

SAUCES & CONDIMENTS 

WORDS: Anne-Marie Hardie 

Visit www.heinzfoodservice.ca/escalon to see our new lineup 

of fresh-packed California tomato products. 

Sauces and condiments have a magical ability to 

awaken the senses and delight, transforming a 

meal from mundane to extraordinary. 

When choosing a prepared sauce, quality should 

always remain top of mind. “A prepared sauce should 

complement the meal, create depth in flavour, and 

have good ingredients,” says Chris Cooksey sauce 

boss and owner, Chinook Condiments. Kira Smith, 

corporate chef, Kraft Foodservice agreed emphasizing 

that starting with a good quality sauce base offers 

chefs the opportunity to showcase their creativity. 

Versatility is key, which is why core sauces like 

tomato, barbecue sauce and mayonnaise lend themselves 

to customization. Using a prepared sauce simplifies 

the process, says Trip Kadey director of culinary, 

The French’s Food Company. Chefs can take a 

prepared product and simply add fresh finishes to 

offer the distinctive sauce that they were seeking. 

Adding sauces and condiments is also one of the 

easiest ways to differentiate your menu. “If a big burger 

chain wants to have a new limited time offer product 

they are not going to bring in a new burger or bun, 

they will bring in a new sauce,” according to Juriaan 

Snellen, corporate chef, Heinz North America. 

Soup is another canvas that can easily convert to a 

sauce. “When you use a soup as a sauce, you get that 

prepared ease, but you also have a product that is able 

to work harder for you,” says Anit Arora, senior brand 

manager, Campbell’s Canada Foodservice. With the 

addition of a few ingredients a soup can become a 

sauce or even a dressing. 


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. 

PROVINCIAL FOCUS 

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 

Meal 

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 

jalapeno. 

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. 



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 

Manitoba 

restaurants 

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 

Association 

Scott Jocelyn, 

executive director, 

Manitoba Restaurant 

and Foodservices 

Association 

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. 


OILS 

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 

burn.” 

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 


Choosing 

the right 

oil for the 

job and 

maintaining 

it can save 

money and 

improve 

product 

results. 

24 wrn 

wrn 25

Choosing 

the right 

oil 

is important 

for any 

restaurateur. 

Developed in Saskatoon by Dow AgroSciences, Omega-9 

canola oil is a next-generation oil for the foodservice and foodprocessing 

industries. 

“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 

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FOODS OF THE WORLD 

WORDS: Frank Yeo 

With the rate of new Thai, Asian Fusion, Sushi or Chinese 

restaurants opening, one doesn’t have to look far to see 

the growing influence of Asian foods in Western Canada. 

“The Asian population in Western Canada has always been very 

strong, and growing,” states Marion Chan, principal for TrendSpotter 

Consulting. Between South Asians, Chinese, and Phillippinos, 

they capture nearly 60 per cent of the visible minority group. Currently, 

visible minorities represent about 20 per cent of Canada’s 

population, and is expected to grow to 30 per cent by 2031.” 

CIBC World Markets Inc. Equity Analyst Perry Caicco recently 

said “the rising power of Asian and South Asian consumers” will 

dictate food and general merchandise retail over the next 10 

years. He added that approximately 70 per cent of all growth in 

Canadian consumer spending will come from these groups. 

This represents a huge opportunity for restaurateurs to 

expand ethnic offerings. A recent Technomic study — Canadian 

Ethnic Food & Beverage Consumer Trend Report — found 

only a quarter of consumers polled say they are satisfied with 

the availability of ethnic offerings at limited-service (22 per cent) 

and full-service (24 per cent) chains. 

The Technomic study found that eight out of 10 consumers 

aged 18-44 (79 per cent) order ethnic foods away from home 

at least once a month, compared with just 60 per cent of consumers 

aged 45 and older; data indicates that operators do 

not necessarily have to menu ethnic items to appeal to consumers 

looking for ethnic options; nearly two of out five 

consumers (36 per cent), and 43 per cent of consumers 

aged 18-34, agree that they enjoy dishes that integrate 

ethnic flavours and ingredients into traditional cuisines 

and items; two-fifths of respondents (42 per 

cent) indicate that they prefer ethnic foods 

and flavours that are completely authentic; and three-quarters 

of consumers (75 per cent) eat ethnic fare instead of traditional 

foods because they are looking for something different, and twothirds 

(67 per cent) say they do so to discover new flavours. 

“The Canadian consumer has been exposed to a wide range of 

ethnic foods and in the recent decades South Asian and Chinese 

food have permeated even the smallest towns in Canada,” Chan 

explains. “Millennials in particular want a wider variety of ethnic 

foods because they have grown up with a more multicultural way 

of eating, which is particularly true in the larger cities, but now 

also true in the smaller towns,” she states. “While it may still be 

considered exotic and different, it is an area the average Canadian 

is willing to venture. Foods that are authentic but are still within 

the reach of the average Canadian will make the greatest inroads”. 

Sourcing authentic ingredients has become a lot easier for 

restaurateurs thanks to a vastly improved supply chain. Frobisher 

International, a Vancouver-based importer and distributor of 

seafood products, has specifically targeted the market for Asian 

foods with its newest line of Ocean Mama products, created specifically 

to provide Caucasian consumers with authentic 

Asian seafood dishes: frozen, value-added breaded 

and battered seafood products, along with a variety of 

fish fillets, shrimp and squid. They import a range of 

ethnic items that appeal to Asian, Philippine, Mediterranean, South 

East Asian, tastes, such as seaweed salad, frog legs, eel, head-on Ebi 

and Nobashi shrimp, and a wide selection of whole fish. Also new 

to the market is their Sriracha Tempura Shrimp, a specialty item 

that appeals to a cross-section of customers. 

Mark Hendrickson, director of business development, says their 

products are semi-prepared by hand, vacuum packed and portion controlled 

which takes a lot of the work out of preparing Asian meals. “The 

response has been phenomenal among both Asian and non-Asian 

chefs.” Their new Sriracha Tempura Shrimp, he says, can be baked or 

deep-fried for the same authentic results, making it particularly appealing. 

“It is much easier today for the non-Asian chef to add Asian items 

to the menu. The expansion of Asian menu items at traditional restaurants 

is something we have not seen in the market before.” 

If the Technomic study cited above is anything to go by, this 

trend will no doubt continue as does Canadian’s love 


affair with Asian cuisine. 

wrn 29

Solve your biggest floor drain 

grime problems 

GOING GREEN 


Western Restaurant 

News is constantly on 

the search for useful 

green products for 

your restaurant. 

Here are a few more 

to consider: 

NEW! 

TOP GREEN PRODUCTS 

Sanitizing Wash ‘n Walk 

conquers greasy floors and 

reduces cross contamination risks. 

Regular floor cleaning is not enough to eliminate dangerous pathogens. 

Sanitizing Wash ‘n Walk cleans and sanitizes floors and surface drains, 

killing 99.9% of E. Coli, Listeria, Salmonella and Staphylococcus.* 

To learn more visit: whycleanmatters.com/wash-n-walk 

OR CALL 1 800 352 5326 FOR MORE INFORMATION 

*On 5 minutes contact time with non-food contact areas 

©2014 Ecolab USA Inc. All rights reserved. 

ed. 

Be-Dazz-alled 

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 

Dispensers 

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. 

Equipment 

• 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. 

Mechanical 

• 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. 

Electrical 

• 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.) 

Plumbing 

• 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. 

Floors 

• 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 

Efficiency 

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 

environmentallycertified 

production. 

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. 

BROKERS 

ACOSTA CANADA 

Head Office: 

250 Rowntree Dairy Road 

Vaughan, ON L4L 9J7 

Contact Name: Bruce Cribbs 

Tel: (204) 633-7594 

Fax: (204) 633-3480 

bcribbs@acosta.com 

www.acosta.com 

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 

ADVANTAGE 

FOODSERVICE SALES 

& MARKETING INC. 

Head Office: 

7532 – 134A Street 

Surrey, BC V3W 7J1 

Contact: Mark Falck 

Tel: (250) 213-1029 

Fax: (250) 881-1377 

mark.falck@advantagefoodservice.ca 

www.advantagefoodservice.ca 

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 

BINNER MARKETING 

& SALES INC. 

Head Office: 400 – 6 Roslyn Road 

Winnipeg, MB R3L 0G5 

Contact Name: Murray Binner 

Tel: (800) 665-0160, Fax: (800) 319-3331 

murrayb@binnermarketing.com 

www.binnermarketing.com 

Branch Locations: Regina; Saskatoon; 

Edmonton; Calgary; Vancouver 

Product Lines: Solis Foods Corp.; Central 

Smith; Sara Lee Foodservice; Western Rice 

Mills; Bäckerhaus Veit; David Roberts Food 

Corp.; High Liner Foodservice; Primo Foods; 

Ventura Foods, LLC; Expresco Foods; Kikkoman; 

King’s Command Foods, LLC; Lesters 

Foods; Country Queen; Bee Maid; Arthur 

Roger & Associates Inc.; Agropur, Fine 

Cheese Division; Agropur, Cheese & Ihg 

Division; Eaux Vive Water; Crosby Molasses 

CALKINS & BURKE LTD. 

Head Office: 800-1500 W. Georgia Street 

Vancouver, BC V6G 2Z6 

Contact Name: Ken Jones 

Tel: (604) 669-374, Fax: (604) 669-9732 

www.calbur.com 

Branch Locations: Calgary, Vancouver 

& Toronto 

Product Lines: Canned Food 

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

Frozen Seafood. 

CONCORD NATIONAL 

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 

randy.mullock@concordnational.com 

www.concordnational.com 

Branch Locations: Vancouver, Calgary, 

Edmonton, Regina & Winnipeg 

Product Lines: Carmen Creek; Citadelle; 

Derlea Foods; Happy Planet; Harold T. 

Griffin; Rich Products; Shalit Foods; Rose 

Packing; Earth’s Own; Gielow Pickles; Kronos; 

Ultima Foods; New Market Brands; 

Tetley Tea; Fresca Mexican Foods 

GOLD STAR INTERNATIONAL 

Head Office: #278 Auburn Bay SE 

Calgary, AB T3M 0C6 

Contact Name: Rhonda Goldberg 

rhonda@goldstarinternational.ca 

www.goldstarinternational.ca 

Product Lines: Mediterranean Cruise; Pre-made 

Sandwiches; Flavoured Snacks; Bar Tools 

INFORM BROKERAGE INC. 

Head Office: 2286 Holdom Avenue 

Burnaby, BC V5B 4Y5 

Contact Name: Napoleon Veltri 

Tel: (604) 324-0565 

Fax: (604) 324-1215 

nveltri@informbrokerage.com 

www.informbrokerage.com 

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 

INTERNATIONAL PACIFIC 

SALES LTD. 

Head Office: 22111 Fraserwood Way 

Richmond, BC V6W 1J5 

Tel: (604) 273-7035 

Fax: (604) 273-6720 

Toll Free: (800) 525-5155 

www.internationalpacificsales.com 

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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PRO-CAN SALES LTD. 

Head Office: 305 Minnehaha Avenue 

Winnipeg, MB 4A 1A5 

Contact Name: Abe Wiebe 

Tel: (204) 694-3293 Fax: (204) 694-2521 

procan@mymts.net 

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 

RIVERWOOD SALES 

Head Office: #207-3993 Henning Dr 

Burnaby, BC V5C 6N5 

Contact Name: Julia Austine 

Tel: (604) 876-5688 

Fax: (604) 876-5768 

riverwood@riverwoodsales.com 

www.riverwoodsales.com 

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 

SUMMIT MARKETING 

CANADA LTD. 

Head Office: 101-250 Schoolhouse St., 

Coquitlam, BC 

Contact Name: Claudia Castaneda 

Tel: (604) 771-0113 

claudia@summitmarketing.ca 

www.summitmarketing.ca 

Branch Locations: Lower Mainland, 

BC; Vancouver, BC; Interior, BC; Victoria 

Island, BC; Calgary, AB; Edmonton, 

AB; Winnipeg, MB; Regina, SK 

Product Lines: Basic American Food; Dr. 

Oetker; E.D. Smith; Ferrero; General Mills 

Canada; Harlan Bakeries; Hormel Foods; 

Lamb Weston; McCormick; Ocean 

Brands; Tabasco; Trophy Foods; Exceldor 

TREE OF LIFE CANADA INC. 

Head Office: 6030 Freemont Blvd. 

Mississauga, ON L5R 3X4 

Contact Name: Fiona Crosbie 

Tel: (604) 455-5826, Fax: (604) 881-7131 

fiona.crosbie@treeoflife.com 

www.treeoflife.ca 

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 

DISTRIBUTORS 

ALYSSA FOODS 

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 

alyssafoods@gmail.com 

www.alyssafoods.com 

Product Lines: Split Salt Cod; Boned Salt 

Cod; Minced Salt Cod; Split Salt Pollock; 

Boned Salt Pollock 

B.B.C. SALES & SERVICE LTD. 

Head Office: 8235 Swenson Way 

Delta, BC V4G 1J5 

Contact Name: Ken Robyn 

Tel: (604) 589-7802 

Fax: (604) 589-7820 

krobyn@bbcsales.com 

www.bbcsales.com 

Product Lines: Newco Coffee Equipment; 

Urnex; Franke Expresso; Elmeco; FBD; 

Rockline; 3M Cuno Water Filters 

BOSA FOODS 

Head Office: 

1465 Kootenay Street 

Vancouver, BC V5K 4Y3 

Contact Name: Chris MacDonald 

Tel: (604) 253-5578 

Fax: (604) 253-5656 

sales@bosafoods.com 

www.bosafoods.com 

Branch Locations: 562 Victoria Drive, 

Vancouver, BC V5L 4E2 

Product Lines: Italissima; Mediterranean 

Gourmet; Okanagan Falls; Augusto: 

Preferisco; Eastern Gourmet; Anna’s Country 

Kitchen; Prodotti Pal Sole; Biscotti; International 

Gourmet; Frutto Oal Albero Spagnia 

CALCANA INDUSTRIES LTD. 

Head Office: 5507 – 6th Street SE 

Calgary, AB T2M 1L6 

Contact Name: John Vancak 

Tel: (403) 777-0808 

Fax: (403) 777-0807 

Toll Free: (800) 778-6729 

sales@calcana.com 

www.calcana.com 

Product Lines: PH Series Patio Heaters; 

Variable Input Burners; Stainless Steel 

Construction 

CANADIAN TRADE HOUSE 

Head Office: 

Suite 201 – 4216 10th Street NE 

Calgary, AB T2E 6K3 

Contact: Karen Vicenzino 

Tel: (403) 237-8829, Fax: (403) 237-8830 

karenv@canadiantradehouse.com 

www.canadiantradehouse.com 

Branch Locations: Toronto, ON; 

Kelowna, BC 

Product Lines: Hot Stuff; Jones; Quickcakes 

CONTINENTAL IMPORTERS LTD. 

Head Office: 1856 Pandora Street 

Vancouver, BC V5L 1M5 

Contact Name: Amy Valagao 

Tel: (604) 253-3115 

Fax: (604) 253-1331 

sales@contimport.com 

www.continentalimporters.ca 

Product Lines: Olive Oils; Vinegars; 

Cooking Wines; Foie Gras; Spices; Pasta; 

Tomato Products; Olives; Mustard; Mineral 

Water; Pasta Crackers; Salsas; Wild 

Salts/ Rice; Truffle Products; Mushrooms; 

Cheese; Frozen Fish/Meats/Nuts; Pickles; 

Peppercorns; Dry/Canned Beans; Biscuits; 

Wafers & Cookies; Chocolate; and many 

more lines of product. 

DSL LTD. – INNOVATIVE FOOD 

EQUIPMENT 

Head Office: 14520 128th Avenue 

Edmonton, AB T5L 3H6 

Contact Name: Reeve Bunn 

Tel: (800) 665-1125, Fax: (780) 452-0660 

reeve.bunn@dslinc.com 

www.dslinc.com 

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 

syrups 

GARDEN GROVE DISTRIBUTION 

(2013) LTD. 

Head Office: 440 Jarvis Avenue 

Winnipeg, MB R2W 3A6 

Contact: Michael Hawkins 

Tel: (204) 777-6484, Fax: (204) 777-1071 

mhawkins@gardengrove.ca 

www.gardengrove.ca 

Product Lines: Fresh Fruits & Vegetables; 

Meats; Food Service Items 

GBS FOODSERVICE 

EQUIPMENT INC. 

Head Office: 2871 Brighton Road 

Oakville, ON L6H 6C9 

Contact Name: Paul Douglas 

Tel: (905) 829-5534, Fax: (905) 829-9914 

www.gbscooks.com 

Product Lines: American Range; Fri-Jado; 

Ultra Fryer; Campus Products (Stemshine & 

Silvershine); GBS Combistar; Intelichill; 

Turbo-Pot; GBS Vertical Broilers 

GERHARDS IMPORTERS CANADA 

Head Office: 

Suite 319 – 1228 Old Innes Road 

Ottawa, ON K1B 3V3 

Contact: Colin Toevs 

Tel: (888) 242-3111, Fax: (613) 563-3807 

info@gerhardscanada.com 

www.gerhardscanada.com 

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 

GFS CANADA 

COMPANY INC. 

www.gfscanada.com 

Branch Locations: Calgary; Edmonton; 

Delta; Winnipeg 

Product Lines: Beverage; Equipment & 

Smallware; Paper Packaging & Chemical; 

Dairy; Produce; Protein; Grocery; Frozen 

HARLAN FAIRBANKS 

Head Office: 

1780 Selkirk Avenue 

Winnipeg, MB R2R 0N6 

Contact Name: Blair Wankling 

Tel: (204) 697-1779 

Fax: (204) 697-1789 

bwankling@harlans.ca 

www.harlans.ca 

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. 

J & S FOOD SERVICE 

Head Office: 

6040 Gateway Blvd. 

Edmonton, AB T6H 2H6 

Contact Name: Scott Richardson 

Tel: (780) 435-5446 

Fax: (780) 435-5896 

jsfoodservice@telus.net 

www.jandsfoodservice.com 

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 

KENDALE PRODUCTS LTD. 

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 

kendaleproducts@sympatico.ca 

www.southern-pride.com or 

www.broaster.com 

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 

Logs 

KLONDIKE FOODS INC. 

Head Office: 14804- 119th Avenue 

Edmonton, AB T5L 2P2 

Contact Name: Charmaine Slosky 

Tel: (780) 451-6677, Fax: (780) 451-7733 

info@klondikefoods.com 

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. 

MEADOWFRESH DAIRY 

CORPORATION 

Head Office: 

#100-1373 Kebet Way 

Port Coquitlam, BC V3C 1G6 

Contact Name: Kim Simpson 

Tel: (604) 472-0786 

Fax: (604) 472-0787 

kim@meadowfresh.ca 

www.meadowfresh.ca 

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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ALTERNATIVE DIETS 

MONDO FOODS COMPANY LTD. 

Head Office: 40 Otter Street 

Winnipeg, MB R3T 4T7 

Contact Name: Tom De Nardi 

Tel: (204) 453-7722 

Fax: (204) 453-3256 

tom@mondofoods.com 

www.mondofoods.com 

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 

NP FOODS 

Head Office: 44 Higgins Avenue 

Winnipeg, MB R3B 0A5 

Contact Name: Ernie McIvor 

Tel: (204) 982-4700, Fax: (204) 943-8624 

npfoods@mymts.net 

www.butterstone.ca 

Product Lines: Always Bagels; Butterstone 

Baked Goods; Chevalier Snack Cakes; 

Dad’s Old Fashion Sodas; Gourmet Nantel; 

Greenlee Bakery; Jones Soda; La Bree 

Bakery; Mrs. Freshleys Baking; Oakrun 

Farm Bakery; Pecos Bill Jerky; Specialty 

Bakers; Stuarts Sodas 

OTB FOODS INC. 

Head Office:177 North Meadow Cr. 

Thornhill, ON L4S 3C4 

Contact Name: Hector Szulansky 

Tel: (905) 889-3323 

otbfoods@rogers.com 

www.otbfoods.com 

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 

salt) 

PRATTS FOOD SERVICE 

Head Office:101 Hutchings Street 

Winnipeg, MB R2X 2V4 

Contact Name: Grant Avery 

Tel: (204) 949-3017 

Fax: (204) 949-4700 

grant.avery@pratts.ca 

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 

QUALIFIRST FOODS 

Head Office: 

60 Ronson Drive, Unit 6 

Toronto, ON M9W 1B3 

Contact Name: Jodi Mackinnon 

Tel: (416) 866-1177 

www.qualifirst.com 

Branch Locations: Vancouver, BC 

Product Lines: Extra virgin olive oils; 

spices; Michel Cluizel chocolates; molecular 

gastronomy ingredients; grains; sea salt; 

oil; vinegars; Dijon; teas, chestnuts; bitters 

SEACORE SEAFOOD INC. 

Head Office: 81 Aviva Park Drive 

Woodbridge, ON L4L 9C1 

Contact Name: Sal Battaglia 

Tel: (905) 856-6222 

Fax: (905) 856-9445 

orders@seacore.ca 

www.seacore.ca 

Product Lines: OceanPrime; Housecut Certified; 

A Fresh Catch; Full line of fresh and 

frozen fish, seafood & live lobsters. 

SHAFER – HAGGART LTD. 

Head Office: 

1038 - 1055 W. Hastings Street 

Vancouver, BC V6E 4E2 

Contact: N/A 

Tel: (888) 779-7111 

Fax: (604) 669-9554 

info@shafer-haggart.com 

www.shafer-haggart.com 

Branch Locations: Calgary, Winnipeg, 

Toronto, Montreal, Halifax 

Product Lines: Canned Tuna; Salmon; 

Shellfish; Fruits; Decidous; Apple; Citrus; 

Pineapple; Coconut Milks & Tropical; Vegetables; 

Artichokes; Asian; Bean; Olives; 

Mushrooms; Peppers; Tomatoes; Rice 

SONRAY SALES LTD. 

Head Office: 

P.O. Box 86368 

North Vancouver, BC V7L 4K6 

Tel: (604) 986-3401 

Fax: (604) 985-6431 

sales@sonray.com 

www.haveariceday.com 

Product Lines: Rice & Sauces (Soy & 

Seafood); Soy Sauces & Miso; Honey; 

Parchment Paper; Coconut Water; Curry & 

Chatni Sauces 

SYSCO WINNIPEG 

Head Office: 

1570 Clarence Ave. 

Winnipeg, MB R3T 1T6 

Contact Name: Jamie Campbell 

Tel: (800) 665-5090 

Fax: (204) 453-5409 

campbell.jamie@wpg.sysco.ca 

www.syscowinnipeg.ca 

Product Lines: Full-line distributor including 

Produce; Protein; Poultry; Seafood; Grocery; 

Beverage; Frozen & Dairy; Equipment 

& Foodservice Supplies 

TO-LE-DO FOODSERVICE 

Head Office: 

2430 McGillivray Blvd. 

Winnipeg, MB R3Y 1G5 

Contact Name: Barry Rooney 

Tel: (204) 487-3340 

Fax: (204) 487-3702 

barry.rooney@toledofoodservice.ca 

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 

TRANSCOLD 

DISTRIBUTION LTD. 

Head Office: 

1460 Cliveden Avenue 

Delta, BC V3M 6L9 

Contact Name: Melissa Coughlan 

Tel: (877) 519-0600 

Fax: (877) 519-0606 

sales@transcold.com 

www.transcold.ca 

Branch Locations: Delta; Vancouver; 

Nanaimo; Edmonton & Calgary 

Product Lines: Sara’s Premium Ice Cream, 

Cakes & Desserts 

WINDY CITY DISTRIBUTORS 

Head Office: 

44 Higgins Avenue 

Winnipeg, MB R3B 0A5 

Contact Name: Peter Yourohenlio 

Tel: (204) 982-4700 

Fax: (204) 943-8624 

windycity@mts.net 

Product Lines: Tradition Ste-Julie Fudge; 

Jones Soda; Activ Water; Adina (Organic 

Holistic Beverage); Specialty Baker; Farm 

Bakery 

WORLD WISE DISTRIBUTION 

Head Office: 

Winnipeg, Manitoba 

Contact Name: Chris Boreski 

Tel: (204) 338-8968 

Fax: (888) 346-4963 

email@worldwise.ca 

www.worldwise.ca 

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. 


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 

COMMENTARY 

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

SEAFOOD 


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 

offerings.” 

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 

Product 

Showcase 

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 

luxury. 

“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 

WRN

CHEF OF THE WEST 

When Chef Scott Bagshaw first stepped foot into a 

restaurant kitchen at the age of 15 he had no idea that 

the kitchen would become his livelihood and passion. 

“I was a dishwasher at an East Side Mario’s,” Bagshaw recalls. 

“I was so young and surrounded by so many bad things for the 

first time. I was oblivious.” 

Bagshaw originally graduated from Education in Australia and 

while teaching started cooking as a means to an end. “I really 

didn’t enjoy teaching so I quit and went back into the kitchen. I 

hadn’t realized how much I enjoyed it until that point. That was 

when I decided to follow my passion.” 

Bagshaw opened his first restaurant, Deseo Bistro, in 2010 at 

the Royal Albert Arms Hotel in Winnipeg. “I had a good run 

there, but then we had a huge flood and it wiped everything out. 

We started from scratch at the current location on Osborne.” 

The menu at Deseo Bistro is heavily influenced by French 

technique, but more modern and American in execution. 

“I get as creative as I like, but always being aware of the limitations 

of the kitchen and the limitations of Winnipeg diners to 

truly embrace some ideas.” 

Creativity was one of the reasons Bagshaw aspired to open his 

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. 

b 

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 

achievement so far is that he is WORDS: NICOLE SHERWOOD PHOTOGRAPHY: STEVE SALNIKOWSKI 

real- 

Chef Scott Bagshaw enjoys being his own boss. 

FROM SCRATCH : WILD BOAR AND PRAWNS 

INGREDIENTS: FOR THE BOAR 

Wild boar belly 2 lt water 1 Tbsp pepper corns 

8 bay leaves 1 Tbsp juniper berries 1 knob ginger sliced 

1 Tbsp coriander seed 1 Tbsp mustard seed 12 cloves garlic 

3 cups sugar 1 cup salt 1/2 Tbsp curing powder 

1 bottle Riesling 

Score the boar belly. For brine, all other ingredients in sauce pot, minus the Riesling, 

bring to boil, simmer for 10 minutes, remove from heat and cool. Place belly in brine for 

12 hours. Remove Belly from brine, pat dry and place on baking rack in roasting pan, 

scored side up. Empty Riesling into pan, liberally s&p the belly, cover with cling film then 

tin foil. Place in 265c oven for 12 hrs. Remove from oven, cool, reserve juices. Place belly 

between two no stick baking sheets and weigh down with a case of canned tomatoes, 

piquillo peppers, olives, whatever, for 2 hrs until completely cold. Trim and portion 

INGREDIENTS: FOR PRAWNS 

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

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 

INGREDIENTS: FOR ROMESCO 

12 roasted piquillo peppers 1 cup toasted Marcona almonds 

2 shallots sliced 1/2 cup sugar 

1/2 cup sherry vinegar S&P 

Caramelize the shallots and sugar. Add almonds, peppers & S&P. Reduce till liquid is 

mostly gone. Purée in robocoup 

INGREDIENTS: FOR SHERRY SAUCE 

Reserved liquid 2 cups Sherry fino 1 cup veal glacé 

Combine all ingredients in sauce pan and reduce by 2/3. Push through fine mesh chinois. 

Reserve 

INGREDIENTS: FOR PARSNIP 

4 parsnips cleaned & chopped 1 bay leave 2 shallots 

8 pepper corns 3 sprigs of thyme 1 litre chicken stock 

2 cups homo milk 1/4 cup labneh Salt 

In a pot place all ingredients except for labneh. Cook covered for 13 minutes then let rest 

till cooled. Remove parsnip and purée in robocoup with 2tbs reserved liquid from cooking. 

Add labneh & salt 

TO ASSEMBLE: 

• Place boar belly fat side down and the white prawn roulade on a no stick pan 

and place in a 400c oven. 

• Heat Sherry sauce in a pan and mount butter when ready to serve. 

• Place heated piece of belly in white serving bowl. 

• Pipe a dollop of parsnip purée on one side of belly. 

• Place a quenelle of Romesco on top of boar belly. 

• Place a 1 inch piece of prawn roulade on top of belly. 

• Pour sauce into bowl. 

• Garnish with micro cress 

ly enjoying the job for the first time. 

Bagshaw hit some bumps in the road during 

his younger days as a chef, but has 

learned from his experiences. 

“I am a very opinionated person. You 

will never have a hard time figuring out 

what kind of mood I am in or how I feel 

about something. What I have learned is 

when and where to pick your battles. It is 

something you need to experience first- 

hand. Learn from your mistakes, mature 

and move on,” Bagshaw explains. 

It may be those life lessons and maturity 

that makes his future goals in the 

industry so simple and noble. 

“My future goals are keeping my staff 

happy, engaged and creative, so that they 

can get out there on their own one day.” 


STEP BY STEP 

1 

Bring brine to a boil and let simmer 

for 10 minutes 

2 

Place boar (fat side down) and white 

prawn roulade in 400c oven 

3 

4 

Slice boar 

Plating dish 

FINAL PLATING 

44 wrn 

wrn 45

new PRODUCTS 

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 

ADVERTISERS INDEX 


Chesher Launches 

NABOO 

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

WRN WINTER 2015 (WEB)

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