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JOIN THE CLUB AND UNLOCK NEW OPPORTUNITIES By joining Key by KML, you will gain exclusive access to a series of media products designed to help run your restaurant and hotels businesses more effectively and profitably. As Canada’s leading hospitality publisher, we deliver relevant perspectives on important news affecting the hospitality industry — articles on trends, in-depth statistical analysis, and profiles of the movers and shakers in the restaurant and hotel worlds. But we also produce signature events and conferences that allow you to learn while networking with the industry’s influentials as well as media-rich products such as videos, podcasts and webinars. Whether you are an independent restaurant or a chain, supplier or an educational institute, if being connected and in the loop matter to you, we have a subscription model that will help open new doors to learning. BRONZE PACKAGE (Complimentary for qualified readers) • Access to the print or digital edition of either F&H or Hotelier magazine delivered 11 or 8 times a year • Access to KML’s weekly newsletter delivered weekly SILVER PACKAGE - $99 • Access to the print or digital edition of either F&H or Hotelier magazine delivered 11 or 8 times a year • Access to KML’s weekly newsletter delivered weekly • Exclusive web-only content. • Access to KML’s series of digital newsletters including Food Plus, Restaurant Buzz, Recipe Blast, Beverage Buzz all emailed quarterly GOLD PACKAGE – Special Introduction offer $389 • Access to 11 issues of our print edition of F&H or eight issues of Hotelier magazines delivered 11 or 8 times a year including special pullouts of the Produce & Protein Poster, and the WHO OWNS WHAT Poster. • Access to KML’s weekly newsletter delivered weekly. • Access to KML’s series of digital newsletters including Food Plus, Restaurant Buzz, Recipe Blast, Beverage Buzz all emailed quarterly • Access to Podcasts featuring interviews from leading industry movers and shakers four times a year • Unabridged video Interviews from Icons & Innovators Breakfast series • Access to in-house produced webinars featuring leading experts and personalities in the industry • Unlimited access to digitally archived magazine editions (enabling you to receive two years of past issues or hundreds of free articles) or archived print editions • Access to special features of the Web including Web-only exclusive stories, White Papers and aggregate content from industry partners • Early-bird discounts throughout the year on all KML events including Icons & Innovators, Housekeeping Forum, Women in Tourism and Hospitality Conference and our signature Pinnacle Awards • Special coupons/offers from leading industry suppliers • Regular contests featuring great prizes REGISTER NOW www.foodserviceandhospitality.com/key
MONTHLY NEWS AND UPDATES FOR THE FOODSERVICE INDUSTRY iSTOCK.COM/MARGARET MOORE [RIBS DISH WITH CANNABIS], iSTOCK.COM/MARGARET MOORE [MARIJUANA PLANT ON PLATE], ALAMY.COM [CHRIS SAYEHGH, THE HERBAL CHEF] GOING TO POT More than one-third of Canadians say they’re willing to try marijuana-infused food BY CHRIS POWELL Forget fine dining — “high dining” could be poised to become Canada’s next big food trend. New research suggests a growing number of restaurant-goers might be looking for something more sophisticated than the humble pot brownie or gummy bear — think cannabisinfused foie gras or shortribs — when edibles do finally become legal in Canada in 2019. A recent study by Dalhousie University in Halifax found 38.5 per cent of Canadians would be willing to try cannabis-infused food at a restaurant, with 26.6 per cent saying it would replace the alcoholic drink they would typically have. Canadians remain cautious about when they would consume this type of food however, with 83.5 per cent of respondents saying they would limit their consumption to evenings or weekends. With smoking rates steadily declining in Canada, edibles are expected to become a major force in recreational marijuana use. California consumers spent US$180 million on marijuana-infused food and drink last year according to Forbes, and restaurateurs are aware of the potential. “Dining is going to remain niche, but edible [marijuana] products will be huge,” predicts Chris Sayegh, an L.A.-based chef and founder of The Herbal Chef (THC), which specializes in cannabis-infused cooking. His restaurant charges customers 38.5% of Canadians would be willing to try cannabisinfused food at a restaurant Canada made marijuana illegal in 1923 (14 years before the U.S.) so it could take years for the stigma surrounding its use to dissipate between $200 and $500 per person for a fine-dining experience that has featured menu items ranging from braised shortrib with roasted potato, to wild-mushroom pasta and roasted cauliflower with confit leek. Each course features between one and 15mg of THC (the chemical compound in cannabis that produces the euphoric high), although Sayegh and his chefs specifically design the meal to help customers avoid the stronger high that comes from ingesting an edible. The THC website describes it as a “nice gradual high that provides a most enjoyable ride,” with no overpowering flavours and the integrity of the food retained. The effects of eating marijuanainfused food remain a concern for consumers, with 59.8 per cent of respondents in the Dalhousie survey indicating they would be concerned about eating too much marijuanainfused food and that the effects would be too strong. Such misgivings aren’t a deterrent for THC’s customers, however. Sayegh says business has been growing by 300 per cent a year since the company was incorporated in 2014, with customers ranging from politicians and celebrities, to musicians and soccer moms. “It’s been interesting to watch that progression,” says Sayegh, whose menus are structured to match the increased rate of “munchies” diners experience as the meal progresses. While L.A.-based The Herbal Chef currently revolves around in-home events and pop-ups, Chris Sayegh, chef and founder, does plan to open a Los Angeles restaurant in 2018. He is also working with Montreal-based chef and restaurateur Kimberly Lallouz to bring a pop-up to the city in March or April 2018. FOODSERVICEANDHOSPITALITY.COM JANUARY 2018 FOODSERVICE AND HOSPITALITY 5
Page 1: TOP 10 FOOD TRENDS Changing custome
Page 4 and 5: FROM THE EDITOR TIME TO RECALIBRATE
Page 8 and 9: ANTI-HARASSMENT INTERVENTION INITIA
Page 10 and 11: Durham College’s Centre for Food
Page 12 and 13: y 2017 PINNACLE AWARDS 19 18 2 3 4
Page 14 and 15: GO LOCAL CLOSE TO HOME Telling the
Page 16 and 17: FOOD FILE Top 10 FOOD TRENDS Experi
Page 18: WASTE NOT DESTINATION DESSERT Desse
Page 23 and 24: THE PANTRY EASTERN HEAT Exploring t
Page 25 and 26: FEATURE were, and that’s putting
Page 27 and 28: EQUIPMENT & SUPPLY COMPANY DIRECTOR
Page 29 and 30: FOOD COMPANY INDEX FRUITS Canadian
Page 31 and 32: FOOD COMPANY DIRECTORY Bridgford Fo
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Page 37 and 38: FOOD COMPANY DIRECTORY Sunkist Rese
Page 39 and 40: BEVERAGE COMPANY DIRECTORY Andrew P
Page 41 and 42: BEVERAGE COMPANY DIRECTORY Nestlé
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EQUIPMENT & SUPPLY COMPANY DIRECTOR
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SERVICE COMPANY INDEX Vito Oil Filt
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SERVICE COMPANY DIRECTORY B.L.T. Co
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EQUIPMENT & SERVICE SUPPLY COMPANY
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EQUIPMENT & SUPPLY ASSOCIATIONS COM
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EQUIPMENT EDUCATIONAL & SUPPLY INST
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There are more reasons than ever to
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PROFILE JEFF BERMAN president and C
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POURING FOR PROFITS iSTOCK.COM/OOKA
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EQUIPMENT DO OVERS New trends in ki
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Microwaves that deliver the cooking
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MIXING IT UP The Kronos 160 mixer i
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TECHNOLOGY PANEL TECH TALK Industry
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TECHNOLOGY PANEL this will grow sig
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CHEF’S CORNER TASTE OF PLACE Chef
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FEB 25-27, 2018 | ENERCARE CENTRE |
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FH0118

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