March 2017 Digital Issue

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WHATEVER YOUR JOB, FORD TRANSIT CONNECT WORKS. Every business wants a bigger footprint. The Ford Transit Connect is big in all the right ways. It parks and drives like a midsize SUV, thanks to electric power-assisted steering, yet boasts space to grow. Bottom line? Transit Connect has the confi gurations, available technologies and options to fi t any business like a custom-made work glove. Meet the Transit Connect • Transit Connect Van with up to 148 cu ft of cargo space • Standard dual sliding doors for easy loading • Maximum payload 1,630 lbs * • Towing capacity 2,000 lbs ** MAKE US THE TEAM BEHIND YOUR TEAM. FORD.CA/BUILTFORBUSINESS *When properly equipped. Maximum payload with Transit Connect Van. Cargo and load capacities limited by weight and weight distribution. **When properly equipped. ©<strong>2017</strong> Ford Motor Company of Canada, Limited. All rights reserved.
FYI MONTHLY NEWS AND UPDATES FOR THE FOODSERVICE INDUSTRY iSTOCK.COM/ZOLTANFABIAN [MAIN IMAGE], iSTOCK.COM/BLOSSOMSTAR [REVIEW ILLUSTRATIONS], iSTOCK.COM/JULIEDESHAIES [CANADA STAMP] A STEP FORWARD New legislation allows temporary foreign workers to remain in Canada longer BY ERIC ALISTER On Dec. 13, 2016, Immigration Ministers John McCallum and MaryAnn Mihychuk announced the Canadian government’s first steps toward improving the Temporary Foreign Worker Program to help workers and employers and bolster the Canadian economy — lifting the long-standing four-year duration limit for temporary foreign workers. The time limit, known colloquially as the “four-in, four-out” rule was originally introduced in April 2011 and mandated a four-year limit on temporary work for foreign residents in Canada. Following the four-year term, foreign workers were required to spend an additional four years outside the country before being eligible to reapply to the program. “In many ways, the four-year rule put a great deal of uncertainty and THE STANDING COMMITTEE BEGAN ITS REVIEW OF THE TEMPORARY FOREIGN WORKER PROGRAM IN MAY 2016 AND TABLED ITS REPORT, OUTLINING ITS RECOMMEN- DATIONS, IN THE HOUSE OF COMMONS ON SEPTEMBER 19. instability on both temporary workers and employers,” says McCallum. “We had the sense that it was an unnecessary burden on applicants and employers and also on officers who process applications. The HUMA hearings confirmed it. We believe this important recommendation from the committee requires rapid action.” In order to ensure Canadian citizens continue to have first access to available job opportunities, the government has also introduced a new requirement for low-wage employers, where appropriate, to advertise to more than one, and up to four, under-represented groups in the workforce — which include persons with disabilities, Indigenous people and newcomers. The rule has not yet come into effect, but employers will be notified once it is. The government is maintaining its existing 20-per-cent cap on the percentage of low-wage temporary foreign workers who may be employed at a given company. For employers who accessed the program after June 20, 2014, the cap is 10 per cent. Though the foodservice industry still requires new approaches to employee hiring and management, the recent change in foreignemployment legislation is expected to increase restaurant operators’ ability to secure and retain employees. The Canadian government has pledged further reform, with more announcements to come. IT’S NO SECRET THAT OUR FOODSERVICE INDUSTRY struggles with finding workers and keeping them. According to Bruce McAdams, restaurant expert and professor at the University of Guelph, there is a strong transient nature to foodservice operations; chefs leave their posts due to high stress levels and low pay, while servers see the job as a short-term way to make good money. This translates to high turnover rates — between 200 and 300 per cent, says McAdams. FOODSERVICEANDHOSPITALITY.COM MARCH <strong>2017</strong> FOODSERVICE AND HOSPITALITY 5
Page 1: BUON APPETITO! Today’s Italian cu
Page 4 and 5: FROM THE EDITOR MOVING THE NEEDLE F
Page 8 and 9: FYI HELP ON THE WAY New B.C. Franch
Page 10 and 11: FYI U.S. chef Mathew Peters took ho
Page 12 and 13: @wakeupeatthis Locally grown root v
Page 14 and 15: FOOD FILE iSTOCK.COM/OKSANAKIIAN [S
Page 16: FOOD FILE Meeting the needs of your
Page 19: MC/TM MC/TM LOVED BY CHEFS, SIGNED
Page 24 and 25: FOOD FILE source. Now, that’s cha
Page 26 and 27: oh Canada! More than the Sum of Its
Page 28 and 29: TOP CHEFS The Prairies has its fair
Page 30 and 31: oh Canada! Saskatchewan grows about
Page 32 and 33: no strings attached WHEN IT COMES T
Page 34 and 35: CHALLENGES & OPPORTUNITIES McAdams
Page 36 and 37: RISING REAL-ESTATE COSTS AND LIMITE
Page 38: CHALLENGES & OPPORTUNITIES “THERE
Page 41 and 42: CHALLENGES & OPPORTUNITIES iSTOCK.C
Page 43 and 44: c o m i n g s o o n Unlock the door
Page 45 and 46: PROFILE REAL-TIME LEARNING CENTENNI
Page 47 and 48: SOLVE YOUR MOST PUZZLING BUSINESS C
Page 49 and 50: NEWSMAKER LEADER OF THE PACK Merger
Page 51 and 52: Do you have the new and improved Fo
Page 53 and 54: POURING FOR PROFITS CIDER-UP TO THE
Page 55 and 56: EQUIPMENT WHERE THERE’S SMOKE An
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EQUIPMENT “IF YOU’RE SMOKING OR
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Food Media WELCOME TO THE FUTURE OF
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